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Shepherd’s liver

Rosi TrifonovaRosi Trifonova
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Efrosia
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Efrosia
Shepherd’s liver
20/11/2012
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Cooking
45 min.
Тotal
45 min.
Servings
2
"Five bucks says you`ve never had a lamb liver delicacy like this before. Sad to say you`ve been missing a lot."

Ingredients

  • liver - 17.6 oz (500 g) sheep liver
  • onions - 2 heads onion
  • oil - 2 tbsp
  • salt
  • pepper - pinch ground
  • stock - 1 cube of meat
  • feta cheese - 7 oz (200 g) sheep
  • eggs - 4
  • for garnish
  • peppers - 4 peppers
  • celery - 2 sticks
  • cream - 2/5 cup (100 g)
measures

How to cook

Boil liver and cut it into pieces. Fry crushed onions in oil and add the liver. Sauté for 5 minutes, then season with salt, pepper and crushed stock.

Add crumbled cheese and pour the beaten eggs in. Cook on low heat, without stirring- from time to time, shake the pan slightly.

Roast the peppers for the salad, peel them, cut them up and mix with the chopped celery. Pour cream on and serve as garnishing for the liver.

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