I cooked this about a week or so ago, and it is brought to mind because I reheated it last night and, mistaking it for a veggie option, added a sausage (as Tuesday is a meat day). That was interesting.
I'm very fond of chicken livers, and they tend to be cheaper than chicken. Alas, Hannah is not a fan, save in pate.
1 tbsp oil
1 onion, chopped
1 clove garlic, chopped
2 beetroot, chopped
300g chicken livers, chopped
250g mushrooms, chopped
400g tin chopped tomatoes
500ml chicken stock
Oregano
Heat the oil in a large saucepan.
Saute the onion, garlic and beetroot until they begin to soften.
Add the livers and mushrooms and saute until the livers are browned.
Add the tomato and stock, and then simmer (uncovered) until the beetroot softens and the livers are cooked through. Add oregano to taste.
Serve with rice or pasta, which can be added to the pan to cook.
I'm very fond of chicken livers, and they tend to be cheaper than chicken. Alas, Hannah is not a fan, save in pate.
1 tbsp oil
1 onion, chopped
1 clove garlic, chopped
2 beetroot, chopped
300g chicken livers, chopped
250g mushrooms, chopped
400g tin chopped tomatoes
500ml chicken stock
Oregano
Heat the oil in a large saucepan.
Saute the onion, garlic and beetroot until they begin to soften.
Add the livers and mushrooms and saute until the livers are browned.
Add the tomato and stock, and then simmer (uncovered) until the beetroot softens and the livers are cooked through. Add oregano to taste.
Serve with rice or pasta, which can be added to the pan to cook.
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