Beef liver is a very useful product, it is indispensable for people with low hemoglobin. But traditional liver dishes quickly get bored. An excellent solution in this situation would be a soufflé.
It is necessary
- - beef liver - 0.5 kg;
- - milk - 1 tbsp.;
- - chicken eggs - 2 pcs.;
- - flour - 5 tablespoons;
- - carrots - 1-2 pcs.;
- - onions - 2 pcs.;
- - pickled or pickled cucumber - 1-2 pcs.;
- - salt, pepper to taste;
- - cream - 100 g;
- - sunflower oil;
- - cutting board;
- - knife;
- - meat grinder;
- - whisk or mixer;
- - baking sheet.
Instructions
Step 1
We wash the beef liver, clean it of unnecessary ducts and films, cut into large pieces. Place the chopped liver in a bowl and fill it with milk, leave for 1-1.5 hours.
Step 2
Beat the eggs into a deep bowl, add salt and spices and beat until smooth, pour in the cream and mix thoroughly. Sprinkle the sifted flour in small portions, stirring constantly, so that lumps do not form.
Step 3
Peel the onions and carrots, rinse them under running water, cut them into pieces if necessary. Remove the skin from the cucumber.
Step 4
Pass the soaked liver through a meat grinder along with carrots, onions and pickles. Add the egg-cream mixture to the bowl with the minced meat obtained, mix thoroughly. In terms of density, the mass should resemble pancake dough. If the mixture is very liquid, add a little more flour.
Step 5
Preheat the oven to 180 degrees. Grease the baking dish with sunflower oil and transfer the liver mass into it. Smooth on top with a wet spoon or hands. We bake the soufflé for 40-50 minutes. We check the readiness of the dish with a toothpick.
Step 6
Remove the finished soufflé from the oven, let it cool slightly, and then remove it from the baking sheet onto a cutting board. Cut into portions and place on a plate. Serve soufflé with mashed potatoes or fresh vegetables.
