Beef Liver Pancakes with Mushrooms

1. 1 Beef liverpack 500 g ≈ $3.00 75 g
2. 2 Button mushrooms≈ $7.50 per kg 25 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Cream 20%pack 500 ml ≈ $3.00 12 ml
6. 6 Eggspack 10 pcs ≈ $1.93 1 pcs
7. 7 Semolinapack 700 g ≈ $2.20 13 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Trim membranes from the liver. Pulse liver, mushrooms, onion³, and garlic⁴ in a food processor or finely chop by hand.

2. Add sour cream⁵, egg, cornmeal, and salt. Mix well and let sit for 10 minutes to allow the cornmeal to absorb moisture.

3. Heat a skillet over medium heat and coat with oil.

4. Spoon batter into pancake shapes, cover, and cook for 3–4 minutes.

5. Flip pancakes and cook covered on low heat for another 4–5 minutes.

6. Check for doneness: pancakes should be firm with no pink juices inside.

7. Slide onto a plate and serve hot.