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Ground livery with porridge
1 serving
The offal is washed and cut into pieces. The heart is cut into 2-4 parts and washed thoroughly until the blood clots are completely removed. Prepared by-products are boiled in salted water, passed through a meat grinder, placed in a layer of not more than 2-3 cm on baking trays preheated with fat and fried under stirring. Sautéed bulb onions, white sauce, separately prepared crumbly porridge, salt, ground pepper are added to this mass and mixed well.
The offal is washed and cut into pieces. The heart is cut into 2-4 parts and washed thoroughly until the blood clots are completely removed. Prepared by-products are boiled in salted water, passed through a meat grinder, placed in a layer of not more than 2-3 cm on baking trays preheated with fat and fried under stirring. Sautéed bulb onions, white sauce, separately prepared crumbly porridge, salt, ground pepper are added to this mass and mixed well.
margarine - 80 g, onions - 100 g, salt - 20 g, wheat flour - 10 g, beef heart - 150 g, beef liver - 125 g, ground black pepper - 0.5 g, light - 450 g, wheat cereal - 205 g
