Beef liver soufflé in the oven

The products needed are in the photo. For the soufflé in this recipe, you can use not only beef liver but also veal, turkey, pork, or chicken. Preheat the oven to t = + 180-190 ⁰C.

Rinse the liver in cool water, remove the film, and cut out the vessels and veins. Then cut the liver into small pieces. Pass the pieces of liver through a meat grinder.

Peel the carrot and cut it into pieces. Peel the onion, and cut it into quarters. Grind the onion and carrot together in the meat grinder.

Beat the egg and add it to the liver mass. Also, add the vegetables ground in the meat grinder. Add sour cream, pepper, and salt. Then thoroughly mix all the ingredients.

Line a baking dish with baking foil and pour the liver mixture into it. Place the soufflé in the preheated oven, and bake until ready. Check readiness with a wooden skewer. To do this, poke the soufflé with the skewer; it should come out dry. The time depends on the oven and the shape. I have a mold with a diameter of 19 cm. The soufflé was baked for 40 minutes.

The beef liver soufflé in the oven is ready. Remove the soufflé from the oven and let it cool in the mold. You can try it warm, or you can leave it to set overnight (in this case, place it covered in the refrigerator directly in the foil). Overnight, the soufflé will set but remain tender, and it will be easy to cut.

In the morning, take it out of the refrigerator, invert the soufflé onto a plate, and remove the foil.

Cut into pieces and serve at the table, decorating with herbs beforehand.

Enjoy your meal!