Rich in heme iron, vitamin A, copper, B12, and choline from beef liver. Walnut herb sauce softens the liver flavor, while zucchini and carrot add juiciness and a small amount of vegetable sweetness.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: frying.
Beef liver, Courgettes, Carrot, Onion, Walnuts, Dill, Pickled cucumbers (sugar-free), Mayonnaise (homemade or sugar-free), Olive oil, Table salt, Black pepper
Slice: 15 min. Fry: 15 min. Blend with a blender: 3 min. Let it stand: 5 min.
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Odessa
Trim the beef liver (350 g), cut into pieces, and sauté with part of the olive oil (15 g) until fully cooked. Cool for a few minutes and slice into thin strips.
Grate or thinly slice the carrot (120 g) and onion (80 g), then sauté with olive oil (10 g) until soft. Cut the zucchini (300 g) into strips and sauté separately for 4-5 minutes.
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