Don’t like liver because of the aftertaste? Many people are afraid of by-products in general. Just one secret ingredient in this beef liver recipe will make it your gastronomic love affair.
Liver cutlets are an “ew, that’s disgusting, how do you eat that?” for some, and “can I have more?” for others. If you’re one of the former, try making this beef liver recipe. Add some chicken and you have the perfect trio: it partially neutralizes the flavor of the liver, and the liver and eggs perfectly mask its dryness and bland taste. If you have a liver-loving family, multiply the number of ingredients by 2 or 3.
- 200 g beef/pork liver
- 200 g chicken filet
- 1 egg
- ½ onion
- 1 tsp fat
- salt, pepper, spices (by taste)
- Cut the liver, chicken, and onion into small pieces. Grind the liver separately (this is important!) with an immersion blender, then separately grind the chicken filet and onion. Mix everything and add the egg, pepper, and salt.
- In a well-heated frying pan with pork fat or oil, spoon out the stuffing. Don't make the cutlets too big so they are easy to flip – they are delicate and can easily tear. Fry for 2-3 minutes on each side. Serve them with sour cream!