White rice with chicken livers and kidneys

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6 servings
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Starch

By Food24 November 03 2009
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Ingredients (11)

30.00 ml oil
60.00 ml butter
1.00 onion — sliced
225.00 g beef mince
100.00 g sheep — kidney
250.00 g chicken livers — cleaned, chopped
400.00 g tomatoes — peeled an finely chopped
750.00 ml rice — white, cooked
stock — hot, beef
salt and freshly ground black pepper — to taste
75.00 g parmesan cheese — finely grated
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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.



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