Liver Patties with Mushroom Sauce
Amazingly juicy and aromatic patties. The sauce perfectly complements the flavor of the dish. Beef liver is used in this recipe, but chicken or pork liver can also be used (it should be soaked in milk beforehand). Fresh or frozen mushrooms (champignons in this case) are suitable for making the sauce.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 3 / 5
Ingredients
for 10 servings
- liver 500 g
- egg 1
- onion 150 g
- carrot 150 g
- flour 70-100 g
- salt
- pepper
- vegetable oil
- mushrooms 300 g
- onion 150 g
- cream 10-15% 200 ml
Instructions
Step 1 of 15
Pass the onion, carrot, and liver through a meat grinder.
Step 2 of 15
Mix.
Step 3 of 15
Add the egg.
Step 4 of 15
Mix.
Step 5 of 15
Stir in the flour and add salt. Mix.
Step 6 of 15
Fry the patties in vegetable oil on one side (about 5 minutes).
Step 7 of 15
Flip them over. Fry on the other side (about 5 minutes).
Preparing the sauce
Step 8 of 15
Finely chop the onion.
Step 9 of 15
Clean and finely slice the mushrooms.
Step 10 of 15
Sauté the onion in vegetable oil.
Step 11 of 15
Add the mushrooms to the onion.
Step 12 of 15
Season with salt and pepper.
Step 13 of 15
Fry for 10–15 minutes.
Step 14 of 15
Pour in the cream, bring to a boil, and remove from heat.
Step 15 of 15
Spoon the sauce over the patties when serving.