Liver Casserole
A quick and simple recipe for liver casserole, a very tender and delicious dish. The casserole can be served by cutting it into pieces. It can also be used for sandwiches: thinly sliced piece of casserole placed on dark bread, topped with a tomato slice and some greens - very tasty!
Beef Liver
1.1 lb (or chicken)
Eggs
2 large
Cream
1/2 cup (10-15% fat or milk)
Onions
2 large (9 oz)
Carrots
2 large (9 oz)
Flour
4-5 tbsp
Paprika
1.5 tsp
Black Pepper
1/3 tsp (freshly ground)
Salt
to taste
To prepare the liver casserole, pass carrots, onions, and liver through a meat grinder.
Slightly beat eggs and add them to the liver mixture. Also add cream, flour, salt, pepper, and paprika. Mix well, the mixture should be like pancake batter.
Spread the liver mixture in a buttered dish and place in the oven. Bake at 180 degrees Fahrenheit for 45 minutes.
It is better to use a silicone or detachable dish for easier and neater removal of the casserole.
Check the readiness of the liver casserole with a toothpick or matchstick: insert it into the casserole, if it comes out dry - it is ready.
Remove the liver casserole from the dish, let it cool, and serve. You can garnish the dish with green peas, canned corn, or asparagus.
© Наталья Лиханова
(4/5)
