Beetroot Lentils Liver Goulash

Beetroot Lentils Liver Goulash

For beetroot lentils liver goulash first cook whole grain penne. Cut beef liver into cubes. Heat olive oil in a pan. Fry beef liver goulash well. Remove from the pan. Peel onions, garlic and beetroot, cut into fine cubes and fry in fat. Add the red lentils. Add diced canned tomatoes with juice. Extend the sauce with water. Bring the beetroot and lentils briefly to the boil. Simmer on medium heat for 10 minutes. Drain the wholemeal penne and mix in. Add beef liver goulash. Season beetroot, lentils, liver goulash with ground pepper and salt. Cut flat-leaf parsley into strips. Sprinkle on top.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
673 kcal
83 g
51 g
14 g

(C)opyright by Marions Kochbuch