Fried liver loaf with mushroom-mustard cream
very easy
30 mins
30 mins
Ingredients
- 500 g Tomatoes
- 2 small onions
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp salt and pepper
- 7-10 Tbsp Sugar
- 5 TABLESPOONS Oil
- 500 g Mushrooms
- 4 discs Meat loaf (à approx. 125 g)
- 200 g Schmand
- 2-3 TABLESPOONS Milk
- 2 TEASPOONS medium hot mustard
- 50 g Parmesan (piece)
- 3-4 Stem(s) Parsley
Directions
- 1
For the salad, wash and slice the tomatoes. Peel and halve onions and cut them into strips. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 4 tablespoons of oil. Mix with tomatoes and onions.
- 2
Clean the mushrooms, possibly wash and halve them. Cut the meatloaf into thirds. Heat 1 tablespoon of oil in a large pan. Fry the Leberkäse for about 2 minutes on each side. Remove and keep warm.
- 3
Sauté the mushrooms in the hot frying fat while turning. Stir in sour cream, milk and mustard, bring to the boil briefly. Season to taste with salt and pepper.
- 4
In the meantime, slice the Parmesan cheese into shavings with a peeler. Wash parsley, shake dry, chop and stir into the mushrooms. Arrange the meat loaf with mustard mushrooms and tomato salad and sprinkle with parmesan.
- 5
It goes well with farmhouse bread.
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