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Beef Liver Soufflé in the Oven
Instructions
You will need the products shown in the photo. For this soufflé you can use not only beef liver, but also veal, turkey, pork, or chicken liver. I preheat the oven to 180–190°C.
I rinse the liver in cool water, remove the film, and cut out the vessels and veins. I cut the liver into small pieces and pass them through a meat grinder.
I peel the carrot and cut it into pieces. I peel the onion and quarter it. I grind the onion and carrot together through the meat grinder.
I beat the egg into the liver mixture. I add the vegetables ground in the meat grinder, then the sour cream, pepper, and salt. I mix all the ingredients thoroughly.
I line a baking dish with foil and pour in the liver mixture. I put the soufflé into the preheated oven and bake until done. I check it with a wooden skewer – it should come out dry when pierced. The time depends on your oven and dish. My dish is 19 cm in diameter, and the soufflé baked for 40 minutes.
The beef liver soufflé is ready. I take it out and leave it to cool in the dish. You can try it warm, or leave it overnight to firm up (I put it, covered, into the fridge right in the foil). Overnight the soufflé firms up but stays tender, so it is easy to slice.
In the morning I take it out of the fridge, turn the soufflé out onto a plate, and remove the foil.
I slice it into pieces and serve, having first garnished it with herbs. Bon appétit!
Tips
- 1
Remove the film and veins – this is an important step. Without it, the soufflé will be tough, with fibres in the texture.
- 2
Grind together – liver, onion, and carrot. Passing them through twice gives the soufflé a smoother texture.
- 3
Foil in the dish – for easy removal of the finished soufflé. Without it, the soufflé may stick to the sides.
- 4
A night in the fridge is the secret to neat slicing. The same principle works for other kinds of pâtés and soufflés.
FAQ
Which liver should I choose? +
Fresh beef liver is ideal – dark red, with no yellow spots or off smell. Alternatives (as in the recipe): veal (more tender), pork (fattier), chicken (lighter), turkey (softer). If frozen, thaw it in the fridge for 8–12 hours. Fresh or chilled liver is more aromatic. Before cooking, soak the liver in milk for 30 minutes – this removes the bitterness and any off smell. 0.5 kg is the right amount for a family.
What can replace sour cream? +
Alternatives: plain natural yogurt (lighter), cream of 10–20% fat (more tender), thick kefir (tangier), or milk plus 1 tsp of flour (budget-friendly). Sour cream of 15–20% fat is the best base for the soufflé and doesn't weigh it down. Rich 30% sour cream is more luxurious but adds calories. Without a dairy component the soufflé will be a little dry. 30 g equals 1 heaped tablespoon – a small amount for tenderness.
How long does the soufflé keep? +
In the fridge, wrapped in film or in a closed container, for 3–4 days. On the second day the flavour is brighter, as it has had time to settle. The texture becomes firmer and easier to slice. In the freezer it keeps for up to 1 month, in portions wrapped in film. Thaw it in the fridge for 6–8 hours. Fresh soufflé is the star, but it is also very tasty on the second and third day. It is ideal for lunch at work – slices in a container with bread. For sandwiches, cut it into thin slices. Do not leave it at room temperature for longer than 2 hours, as a meat product spoils quickly.
What should I serve the soufflé with? +
It is versatile: on sandwiches with black or grey bread, toast, or baguette. With tea or coffee, for an unusual breakfast. With fresh vegetables (cucumber, tomato, pepper), for a light snack. With pickled cucumbers or capers, for a tangy accent. With mustard or horseradish, for a Russian-style serving. For Easter, on the festive table with eggs and herbs. For a picnic, it is easy to carry in a container and is eaten cold. As a filling for pancakes or pies, it makes an original alternative to minced meat. Garnish it with a sprig of parsley, dill, or spring onion when serving.
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