Beef liver in tomato sauce
Ingredients:
- 700 g beef liver;
- 1 onion;
- 3 cloves of garlic;
- 1 tbsp of potato starch;
- 1/3 tsp of dried ground ginger, paprika and black pepper;
- 1 tbsp. water;
- 1 tbsp of tomato paste;
- 1 tsp of honey;
- 4 tbsp of soy sauce;
- vegetable oil;
Sol.
Wash the beef liver, place it in a deep bowl or container and pour cold water so that it completely covers the meat by-product. Leave it on for 20 minutes, then slide onto a paper towel, dry, free from film and cut into small wedges. Will peel onion and garlic cloves, cut into thin half-rings of the first, second grate on a grater or crush in a special press.
Dissolve in half a glass of water starch and stir so that no lumps. Whisk the soy sauce with a little warmed honey and tomato paste. Mix the liver with the garlic, pour starch liquid and marinade, stir and leave for 20-30 minutes.
Heat the vegetable oil over medium heat and fry the onions until Golden. Remove the liver from the tomato-soy liquid with a slotted spoon and add to the pan. All simmer 3-4 minutes, stirring constantly with a wooden spatula, then pour in the marinade and half a Cup of hot water. Simmer the dish for 5 minutes, the sunflower it if necessary, and season with spices. Turn down the heat to low, close the pot with a lid and cook the liver for another 1-2 minutes. Remove it from heat and allow 5-7 minutes to infuse.
The liverworts
Ingredients:
- 500 g beef liver;
- 1 tbsp. buckwheat;
- 1 tbsp. milk;
- 2 bulbs;
- 2 carrots;
Sol;
- pork fat mesh;
- vegetable oil;
- 3 cabbage leaf;
- boiling water.
Boil the buckwheat in salted water. Detach the liver from the backing and soak in milk for half an hour. Slice onions and carrots and fry in vegetable oil until soft. Skip the vegetable sauté along with chopped to pieces a by-product through a meat grinder or chop in a blender. Combine the minced meat with buckwheat, a good stir and salt to taste.
Fat cut the mesh into squares of size 10 × 10 cm fold them in 1 tbsp of the hepatic mass as cabbage rolls. Convolution fry in vegetable oil until crisp. Put them in a pot or a small ovenproof form, pre-zastelil it with cabbage leaves. Pour in a bowl of boiling water to one third the height, close it with a lid or foil and place in a preheated 180oC oven for 20 minutes.