Beef liver casserole in the oven

4 servings
1 hour 20 min

How to make a casserole out of the liver? Prepare the necessary ingredients. It is very important to choose a fresh liver. Its color should be burgundy brown, without darkening. If you come across beige or orange divorces, this means that the liver is repeatedly frozen-thawed. The liver must be elastic. A frozen liver can also be used. In this case, it must be previously thawed in the refrigerator.

Rinse the beef liver, dry, remove all films and ducts. Cut into small pieces.

Pour 100 ml of milk over the liver and leave for 15-20 minutes. Then drain the milk, and rinse the liver until clear water. You can pour liver and ordinary water, but milk is better - then the liver will have a more delicate creamy taste.

Peel the onions and carrots. Cut the onions into small cubes or semicircles.

Grate the carrots over a coarse grater.

In a frying pan, heat the vegetable oil and fry the onion with the carrots over a medium heat until golden brown.

Put beef liver and roasted vegetables in the blender bowl.

Whisk everything thoroughly with a blender until smooth.

Add the eggs, paprika, salt and pepper to the mince and mix thoroughly.

Pour the remaining 50 ml of milk into the liver mass and stir again.

Liver dough should not be very thick, as in fritters. If the dough turned out to be liquid, you can add another 1 tbsp. l flour. If too thick (which is unlikely), then dilute with milk.

Brush the roasting tin with butter. Pour out the liver mass and flatten. Put the casserole in heated to 180 ° C for 30-35 minutes. Check the readiness of the toothpick: it should come out dry. It is important not to dry the casserole. If you see that cracks have appeared on the surface, then the casserole is ready or almost ready.

Transfer the finished casserole plate, cut into portions and serve. Enjoy your meal!