Chicken Livers à la Be'ke'scsaba are a traditional Hungarian dish made with chicken livers sautéed with vegetables and spices. This recipe originates in the city of Be'ke'scsaba, famous for its offal-based dishes. The livers are marinated in an aromatic mix of spices and then quickly pan-fried with carrots, onions, potatoes and mushrooms. The result is a dish rich in flavor and very tasty.
Clean and break into pieces 600 G of chicken livers, blanch them with one sliced carrot and one sliced onion and two potatoes cut into cubes, salt, pepper and marjoram
Separately, sauté a chopped onion in 50 G of lard, add 100 G of cultivated mushrooms and 150 G of rice
When everything is well browned, pour it into the cooking broth of the livers, stir well and place in a hot oven for 30-40 minutes
Serve hot garnished with chopped parsley
Pan
Knife
Cutting board
Store in the refrigerator in an airtight container for up to 3 days
Hungary
| Energy (kcal) | 120.75 |
| Carbohydrates (g) | 5.21 |
| of which Sugars (g) | 1.43 |
| Fat (g) | 6.32 |
| of which Saturates (g) | 2.44 |
| Protein (g) | 10.84 |
| Fiber (g) | 0.59 |
| Sale (g) | 0.04 |
