• 400 g beef fillet

    you can take any meat

  • 300 g beef lung
  • 300 g liver
  • 300 g heart
  • 4 bulbs
  • 2 Bay leaves
  • pinch of black pepper
  • 300 g of sheep fat
  • salt

Method of preparation

  • The liver to live in milk and leave it for 1 hour, went to the bitterness. Easy to wash, put in a volume pot, as it increases when boiling. When starts boiling, drain the water, easy to rinse. Re-cover with water, then boil for about 20 minutes. When cooked, need a piece to cut.
  • In a pot melt the lard, add the minced meat. The heart is cut into slices, combine with easy and meat, mix, fry in Kazan. Onions cut into rings. ½ Part to add to the cauldron, where fried lungs and heart. Then we need to continue to fry the ingredients.
  • A quarter of an hour pour a glass of water, cover and simmer for 50 – 60 minutes on low heat. Then add the second piece of onion, to taste black pepper, Bay leaf, salt. After 15 minutes lower the chopped liver, purified from the film. After mixing leave the fire for 5 minutes, then turn off oven but do not open the cauldron for another 15 minutes.
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