Dumplings with beef liver and mushrooms

1 serving


Mushrooms in advance, at night, soak in cold water, carefully wash the liver, free from veins and film and also leave for the night in salted water. The next morning we boil the mushrooms until tender. The liver, cut into pieces, is fried on a grin, and then stewed until soft. We pass both together with cool egg yolks through a meat grinder with a large grill, salt and pepper to taste, mix the mince well, diluting it as needed with a cold mushroom decoction, and make dumplings. Serve with mushroom sauce.