Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef Liver | 100g cooked | 250 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 pounds beef liver, cut into 1-1/2-inch pieces
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1/2 cup beef broth
- 2 tablespoons sherry
- 1 14-1/2- to 16-ounce can tomatoes (2 cups), drained and slightly crushed
- 1 teaspoon salt
- 1/2 teaspoon marjoram leaves, crushed
- 1/8 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- 3 cups hot cooked rice
- 1 cup (4 ounces) diced Swiss cheese
- 1 tablespoon chopped fresh parsley
- =
Directions
Cook liver in oil in 10-inch skillet 5 to 7 minutes or until brown. Add onion; cook 2 minutes. Stir in broth, sherry, tomatoes, salt, marjoram and pepper. Bring to a boil. Cover, reduce heat, and simmer 7 to 10 minutes.
Combine cornstarch with water; add to liver mixture. Cook, stirring, 1 to 2 minutes or until thickened.
Meanwhile, in large bowl combine rice and cheese. Press into buttered 5-cup ring mold. Turn out onto serving plate. Spoon liver into ring; sprinkle with parsley. Serve remaining liver on the side.