Beef liver salad with champignons

A delicate and delicate salad is good for a festive table!

Recipe author

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Composition / ingredients

servings:

Mayonnaise (low-fat)

120

Champignons

250

Beef liver

200

Onion

Sunflower oil (or olive)

Parsley (for decoration)

to taste

Table salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 6 g

Fats 59 % 16 g

Carbohydrates 19 % 5 g

185 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Step 2:
Cleanse the liver and rinse
Step 3:
Cook for 10 min.
Step 4:
Cut the onion
Step 5:
Boil the mushrooms in salted water
Step 6:
Cut the liver into small pieces
Step 7:
Fry with onion
Step 8:
Salad is ready bon appetit!

I found the recipe for this hearty and healthy beef liver salad in a magazine in the French cuisine recipes section. I cooked it - and I really liked it, especially my husband: he loves meat food very much! And how useful the liver is for our circulatory system! So, first we need to prepare the liver. To do this, rinse it in water, remove the bile ducts and boil it. The liver is cooked for a short time - about 5-7 minutes. Then cut it into pieces, season with salt and ground black pepper to taste. The onion should be cut into rings or cubes - as you prefer - and pass in oil. When it turns golden, add the liver to it and lightly fry it. Chop the champignons and boil for 10 minutes in boiling water, then cool them and take them out in a colander so that the water runs off. Put the liver with onions and mushrooms in a deep dish, season with mayonnaise. Decorate the top with parsley leaves.