Despite the fact that beef liver belongs to by-products, it is not inferior to meat in terms of its useful properties and taste. For example, delicious and satisfying salads come out of it. It takes little time to create them, as the liver cooks quite quickly.
A successful combination of ingredients in the salad will bring excellent results, as well as emphasize the taste of the liver. Vegetables fried in oil fill the dish with a sweet note, while pickled cucumbers and green peas add sourness and piquancy. Such "contrasts" give the liver a new flavor.
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Ingredients:
Beef liver - 250 gr.
Carrots - 2 pcs.
Onions - 1 pc.
Pickled cucumbers - 2 pcs.
Canned peas - 100 gr.
Mayonnaise - 2 tablespoons
Vegetable oil - 2 tablespoons
Dill - 10 gr.
Salt, pepper - to taste
How to cook:
Prepare food.
Rinse the liver, blot the moisture on the surface with a napkin. Place it in the freezer for 30 minutes to harden slightly. The frozen offal will be easier to cut into equal medium-sized pieces.
Place a frying pan on the hotplate, pouring 1 tablespoon of oil inside. After warming up to the maximum, lower the liver slices. Grill them over high heat for about 5 minutes, turning from side to side occasionally. Sprinkle lightly with salt and pepper.
At the same time, take care of vegetables - peel them from the top layer, wash, chop the carrots into large strips, using a grater, cut the onion into medium-sized cubes.
Put a separate frying pan on the stove, pour the oil inside, place the vegetables after heating. Fry the carrot-onion mix for the next 3 minutes until soft. Stir the mixture periodically with a spatula during frying.
Cool the fried liver a little, transfer it from the pan into a deep container in which you will continue to cook the salad. Pieces of offal after frying can be cut into smaller pieces. Then add the sautéed vegetables, cooling them completely.
Squeeze the pickled cucumbers from the marinade, cut into medium cubes, throw in a bowl with the contents.
Add canned green peas to the mixture, also draining the marinade. Season the dish with mayonnaise in the indicated amount, season with salt and pepper, stir vigorously so that the mayonnaise sauce envelops all the ingredients.
Put the salad with beef liver, carrots and pickled cucumbers in the refrigerator for 30 minutes so that it cools a little, then serve, decorating with herbs.
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