White rice with chicken livers and kidneys

Recipe from: 9/24/1992 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 30
    ml
    oil
  • 60
    ml
    butter
  • 1
    onion, sliced
  • 225
    g
    mince
  • 100
    g
    sheep's kidneys, membrane and large veins removed
  • 250
    g
    chicken livers, cleaned and chopped
  • 400
    g
    tomatoes, skinned and finely chopped
  • 750
    ml
    cooked white rice
  • hot beef stock
  • salt and freshly ground black pepper to taste
  • 75
    g
    Parmesan cheese, finely grated
 

Method

 
Heat the oil and half the butter in a large pan, Sauté the onion until soft. Add the mince and stir-fry until done. Add the kidneys and chicken livers and fry until brown on the outside but still slightly pink inside. Add the tomatoes, reduce the heat and simmer until a thick sauce is formed. Add a little hot beef stock if necessary and heat thoroughly. Season to taste with salt and freshly ground black pepper. Add the Parmesan cheese and remaining butter and mix well. Serves 6.
 

Read more on: starch
 

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