Marinated beef liver
Composition / ingredients
4
Servings:
Cooking method
Rinse, dry the liver and cut it into thin strips.
Make the marinade in a separate bowl. Mix all the ingredients and pour the resulting mixture over the liver. Refrigerate for 20 minutes.
Sauce: make notches on tomatoes, then pour boiling water over them. Then cover with cold water and remove the skin.
Remove the seeds, and finely chop the tomatoes.
Peel and chop onions and carrots.
Fry onions in olive oil until golden brown, add carrots, dried tomatoes, diced tomatoes, tomatoes. And simmer everything to a boil.
Chop the garlic finely and put it in the sauce, salt, put pepper.
Squeeze the marinade from the liver, then fry it in hot olive oil until golden. When the liver is ready, cover it with a lid.
Prepare a side dish - white and black rice.
Put rice in the ring at the bottom of the plate, seal it. Add the liver, on which we pour the sauce. Decorate everything with dried tomatoes and fresh basil.
Everything is simple and delicious!
Make the marinade in a separate bowl. Mix all the ingredients and pour the resulting mixture over the liver. Refrigerate for 20 minutes.
Sauce: make notches on tomatoes, then pour boiling water over them. Then cover with cold water and remove the skin.
Remove the seeds, and finely chop the tomatoes.
Peel and chop onions and carrots.
Fry onions in olive oil until golden brown, add carrots, dried tomatoes, diced tomatoes, tomatoes. And simmer everything to a boil.
Chop the garlic finely and put it in the sauce, salt, put pepper.
Squeeze the marinade from the liver, then fry it in hot olive oil until golden. When the liver is ready, cover it with a lid.
Prepare a side dish - white and black rice.
Put rice in the ring at the bottom of the plate, seal it. Add the liver, on which we pour the sauce. Decorate everything with dried tomatoes and fresh basil.
Everything is simple and delicious!
The caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Herb mixture - 259 kcal/100g
- Beef liver - 130 kcal/100g
