Filled liver rolls with parsley rice
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 4 discs (à approx. 175 g) Beef liver
- 7-10 Tbsp Pepper
- 4 discs streaky smoked bacon
- 20 g Butter or margarine
- 7-10 Tbsp Salt
- 4 medium-sized onions
- 2 TABLESPOONS Tomato paste
- 1/2 glass (200 ml) Vegetable stock
- 7-10 Tbsp some splashes
- 7-10 Tbsp Lemon juice
- 125 g tomato-crème fraîche
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash liver, pat dry. Sprinkle with pepper. Place slices of bacon on top, roll up and pin with wooden skewers. Fry liver rolls in hot fat all around. Salt, remove.
- 2
Peel onions and cut them into rings. Sauté briefly in frying fat. Add tomato paste, deglaze with vegetable stock. Season with salt, pepper and lemon juice. Let the liver rolls simmer for ten minutes in the sauce at low heat.
- 3
Stir the tomato crème fraîche into the sauce stock. Serve with grainy cooked rice mixed with chopped parsley.
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