Warm Liver Salad "Estate-Style"

1. 1 Soy sauce 17 ml
2. 2 Beef liverpacote 500 g ≈ $3.00 110 g
3. 3 Button mushrooms≈ $7.50 por kg 55 g
4. 4 Tomatoes≈ $4.67 por kg 130 g
5. 5 Arugulapacote 100 g ≈ $2.80 16 g
6. 6 Olive oil 11 ml
7. 7 Vinegar 9% 5 ml
8. 8 Pepper mix 35 g
9. 9 Pine nutspacote 50 g ≈ $5.00Não em todas as lojas: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 9 g
10. 10 Ground black pepper 1 g
11. 11 Sunflower oil 11 ml

Linhas cinza são itens de despensa: sal, óleo, especiarias. Não entram no preço por porção.

Método

1. Slice the liver into strips or chunks

2. Wash the mushrooms and slice them

3. Heat the oil and sear the liver until browned

4. Add the mushrooms and cook together

5. Stir in the soy sauce and simmer

6. Arrange arugula⁵ in a bowl

7. Top with cherry tomatoes⁴, then add the liver and mushrooms with their juices, drizzle with balsamic vinegar and a pinch⁹ of mixed pepper, toss gently, and sprinkle with pine nuts