Beef liver salad The liver is one of the most popular and often used by-products in cooking. It prepares second courses, salads and cold snacks, pates and liver products. Poultry and veal liver are especially good taste qualities. The liver of feathered game for cooking is not used. Beef liver is more valuable than pork, as the latter is characterized by a grainy structure and a bitter taste. The liver of old animals is coarser than the liver of young animals. According to its taste and nutritional value, the liver approaches the meat, and even surpasses the content of microelements and vitamins (B1, B2, PP, A, D, E, C).
Ingredients:- Beef liver 250g
- Onions 1 pc.
- Cheese hard 100 g
- Pickled cucumbers 1 pc.
- Eggs chicken 1 pc.
- Mayonnaise 50 g
- Sunflower refined oil 1 tbsp. l.
- Salt 1 pinch
- Step 1 To prepare the salad you need to take beef liver, onions, hard cheese, salted cucumber, egg, mayonnaise, vegetable oil and salt.
- Step 2 Pour the liver with hot salted water, boil until cooked, cool and cut into noodles or grate on a coarse grater.
- Step 3 Peel the onion and finely chop.
- Step 4 Heat the vegetable oil in a frying pan and save the onion on it until soft.
- Step 5 Boil the egg for 10 minutes (counting from the beginning of the boiling of the liquid), dip into cold water, peel and cut into small cubes.
- Step 6 Grate the cheese on a coarse grater.
- Step 7 Cut the cucumber along into 4 parts, and then each quarter is thinly cut across.
- Step 8 Combine all the prepared ingredients.
- Step 9 Salt the salad to taste and season with mayonnaise. When serving salad, you can decorate with greens.