Fried liver loaf with mushroom-mustard cream

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 500 g Tomatoes
  • 2 small onions
  • 4 TABLESPOONS White wine vinegar
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 5 TABLESPOONS Oil
  • 500 g Mushrooms
  • 4 discs Meat loaf (à approx. 125 g)
  • 200 g Schmand
  • 2-3 TABLESPOONS Milk
  • 2 TEASPOONS medium hot mustard
  • 50 g Parmesan (piece)
  • 3-4 Stem(s) Parsley

Directions

  1. 1

    For the salad, wash and slice the tomatoes. Peel and halve onions and cut them into strips. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 4 tablespoons of oil. Mix with tomatoes and onions.

  2. 2

    Clean the mushrooms, possibly wash and halve them. Cut the meatloaf into thirds. Heat 1 tablespoon of oil in a large pan. Fry the Leberkäse for about 2 minutes on each side. Remove and keep warm.

  3. 3

    Sauté the mushrooms in the hot frying fat while turning. Stir in sour cream, milk and mustard, bring to the boil briefly. Season to taste with salt and pepper.

  4. 4

    In the meantime, slice the Parmesan cheese into shavings with a peeler. Wash parsley, shake dry, chop and stir into the mushrooms. Arrange the meat loaf with mustard mushrooms and tomato salad and sprinkle with parmesan.

  5. 5

    It goes well with farmhouse bread.