Liver casserole
Description
The recipe won't take much time. This liver casserole recipe will help you feed even those family members who are usually indifferent to liver—it turns out extremely tender, and the distinct liver taste that many dislike is completely eliminated (primarily thanks to pre-soaking the liver in milk). I also highly recommend having 100 grams of any hard cheese on hand: half can be mixed into the batter, and the other half grated and sprinkled on top of the casserole before baking. Delicious and appetizing. Serve hot.
Instructions
- 1
Step 1
1. Prepare all the ingredients. Soak the liver in milk immediately and leave it there for at least an hour.
- 2
Step 2
2. Meanwhile, cook the buckwheat as usual—using water or broth.
- 3
Step 3
3. Wash, peel, and slice the carrots and onions for frying.
- 4
Step 4
4. Fry the vegetables in vegetable oil until the onion becomes translucent. Let cool.
- 5
Step 5
5. Now grind the prepared liver and the mixture from the skillet through a meat grinder, or blend in a blender.
- 6
Step 6
6. Beat the eggs in a separate bowl, then mix them into the base.
- 7
Step 7
7. I also add grated hard cheese – it helps make our mixture more "cohesive." And it tastes delicious too :)
- 8
Step 8
8. Mix the buckwheat into the mass.
- 9
Step 9
9. Salt and pepper to taste. Mix once more and spread onto a baking sheet lined with foil or parchment paper.
- 10
Step 10
10. Place in a preheated oven for 40 minutes to an hour—depending on the stove's power.