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Galushki "volzhsky" liver
1 serving
Fry the liver, put it out under a closed lid, cool, pass it through a meat grinder, and then dilute it with salty boiling water. Add flour and knead the dough with the pate mass. Roll the dough 0. 5 cm thick and cut into rectangular pebbles, which are boiled in salted broth or water. The galushki are served with butter and sour cream and finely chopped eggs. Such galushki can also be prepared with meat pate or canned meat.
Fry the liver, put it out under a closed lid, cool, pass it through a meat grinder, and then dilute it with salty boiling water. Add flour and knead the dough with the pate mass. Roll the dough 0. 5 cm thick and cut into rectangular pebbles, which are boiled in salted broth or water. The galushki are served with butter and sour cream and finely chopped eggs. Such galushki can also be prepared with meat pate or canned meat.
beef liver - 350 g, or liver pate - 200 g, wheat flour - 800 g, butter - 2 tbsp. spoons, or margarine - 2 tbsp. spoons, sour cream - 100 g, eggs - 2 pcs., salt to taste
