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Liver soufflé recipe
Liver soufflé recipe
Liver soufflé recipe

Just an incomparable recipe for liver soufflé, which will especially appeal to young mothers. This liver soufflé is eaten with pleasure by little fussy. And adults will not refuse a sandwich with a piece of such a delicacy from the liver.
According to this recipe, the liver soufflé turns out to be very tasty and aromatic, with a delicate texture. It can be placed on a sandwich instead of a sausage, or spread like a paste. Preparing a liver soufflé in the oven is easy and fairly quick. Instead of beef liver, you can also use other liver, such as chicken or pork.
Be sure to try the recipe for such an incomparable beef liver soufflé, everyone will love it!

Ingredients:

  • beef liver - 500 g
  • onions - 2 pcs.
  • carrots - 1 pc.
  • eggs - 2 pcs.
  • cream 10% (milk) - 100 ml
  • flour - 60 g (5 tbsp. l.)
  • salt - 1/3 tbsp. l.
  • ground black pepper - to taste

Step by step recipe

1. First, let's prepare all the ingredients.
Cut one carrot into arbitrary large pieces.
We also cut two onions into pieces.

2. We take 0.5 kg of beef liver, wash it and remove the film. You can also use any other liver to make this soufflé, such as chicken or pork. Cut the prepared liver into smaller pieces.

3. We twist the prepared liver, carrots and onions in a meat grinder.

4. Separately, break 2 eggs into a bowl. Beat them a little with a fork.

5. Pour the beaten eggs into a bowl to the twisted liver with vegetables. Pour 100 ml of cream with 10% fat here. Cream can be replaced with milk.
Pour in about ⅓ tbsp. salt and pepper with black pepper. We mix everything.

6. Pour 60 g of flour into this mass, this is about 5 tbsp. l. with a small slide. Mix everything again until smooth.

7. Grease the baking dish with butter. The size of my form is 25 by 11 cm.
Pour the entire liver mass into a prepared form.

8. We put in the oven preheated to 180 degrees. Bake for about 40-45 minutes.

9. We check the readiness with a wooden stick, it should come out clean and dry.
Let the finished liver soufflé cool.

10. The soufflé is already cold. When it cools down, it itself quite easily moves away from the walls of the form, but just in case it is advisable to walk carefully around the edges with a knife. Turn the finished soufflé onto the board. Cut into portions.

The liver soufflé turned out to be very tender and tasty. Preparing is simple and fast enough. The main thing is to wait until everything is baked. This soufflé can be used in place of sausage, put on bread, or even spread like a paste.

Liver soufflé
Liver soufflé

Video recipe

The recipe is taken from my culinary site.gotovimop.com

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