Many housewives want to diversify the menu for their family by adding offal dishes. The first place among them is the liver.
It is known that the liver is a very useful product, one serving of which provides a person with a daily intake of vitamins. Potatoes, despite their high calorie content, are one of the most popular vegetables. When you combine these two products, you can get a hearty and healthy meal for lunch or dinner.
1. How to choose a liver?
The taste of the dish is greatly influenced by the quality of such a by-product as the liver. Therefore, you need to choose only fresh liver, in no case frozen. The most commonly used in cooking are beef, chicken, veal, and pork liver.
The surface of the fresh liver is firm, smooth, not dry and without spots. When pressed with a finger, the fossa should quickly recover.
Usually the smell of fresh offal is slightly sweet. A rancid and sour smell is a sign of stale food. The color of the fresh liver resembles ripe cherries.
Beef liver is leaner and healthier. It contains a large amount of iron and vitamins. But it is covered with a coarse film, and harder in cooking.
Pork liver is considered the most fatty and high-calorie offal, but more tender and soft. It sometimes has a slight bitterness, it is covered with a thin film.
Veal and poultry liver is lighter in color, slightly reddish in color. It takes less time to cook and has a low calorie content.
2. Stewed potatoes with beef liver in sour cream in a pan
Stewed potatoes, tender pieces of liver - this recipe is a good option for a simple homemade dinner.
Ingredients:
beef liver -300 gr;
potatoes - 500 gr;
onions - 2 pcs.;
flour - 50 gr.;
vegetable oil - 30 gr.;
sour cream - 3 tbsp. spoons;
salt;
ground black pepper and peas;
Bay leaf;
water.
Step by step cooking:
- Wash the liver, remove the films and cut the tubes
- Cut liver into portions, pepper
- Sprinkle with flour and fry in vegetable oil for 2 minutes on both sides. Important! Do not overcook the liver at this stage, otherwise it will be tough.
- Cut the onion into half rings and put to fry to the liver
- Peel and cut potatoes into quarters
- Place the potatoes in the skillet with the liver and onions
- Drizzle with sour cream, add peppercorns, bay leaf and salt
- Pour hot water over the contents of the pan so that it completely covers the dish
- Reduce heat and simmer the liver, covered, for 30 to 40 minutes.
Serve with finely chopped herbs.
3. Potatoes with chicken liver and mushrooms in pots
Use young chicken livers in this recipe. It is desirable that it be fresh, not frozen, then the dish will turn out to be tasty and tender. Milk can be substituted for low-fat cream or sour cream. The recipe is designed for four servings, the cooking time is 1 hour and 20 minutes.
Ingredients:
chicken liver - 400 gr;
champignons - 300 gr;
potatoes - 8 pcs.;
milk - 1 tbsp.;
hard cheese - 150 gr.;
onion - 1 pc.;
flour - 30 gr.;
vegetable oil - 4 tbsp. l.;
salt to taste;
ground black pepper - to taste;
a mixture of spices "Italian herbs" - 1 tsp;
greens 50 gr.;
water or broth.
Step by step cooking:
- Wash the potatoes, peel and cut into large cubes
- Salt and fry in oil until half cooked
- Wash and chop the mushrooms, salt and lightly and fry in oil
- Cut out large ducts from the liver and remove the film
- Rinse and cut into small pieces
- Peel the onion and cut into half rings
- Saute the onion until transparent, add pieces of liver to it
- Fry the liver until it changes color and gives red juice
- Add flour, stir, pour in milk, salt and pepper, add spices "Italian herbs"
- Simmer everything for 6 - 8 minutes, the sauce should thicken a little
- Grate hard cheese on a fine grater
- In clay portion pots, arrange the ingredients in layers in the following order: potatoes, mushrooms, liver with onions and sauce
- If there is not enough liquid, then add a little water or broth.
- Sprinkle grated cheese on top of each pot
- Preheat the oven to a temperature of 180 - 200 degrees
- Cover the pots with lids and place in the oven for 25-30 minutes.
Serve with chopped herbs.
4. Stewed potatoes with beef liver, onions and bacon
This delicious and highly nutritious dish makes a good winter lunch option. The addition of lard, although it adds a little calories, but you can be sure that all the household will be well fed after such a treat.
Ingredients:
beef liver - 200 gr;
fresh lard - 100 gr;
potatoes - 500 gr;
onion - 1 pc.;
flour - 30 gr.;
vegetable oil - 30 gr.;
salt;
ground black pepper;
green onions;
water.
Step by step cooking:
- Cut out large ducts from the liver and remove the film
- Rinse and cut into small pieces
- Cut fresh bacon into cubes no more than 2 cm
- Fry the bacon cubes in a skillet, about 2-3 minutes
- Zip the liver in flour
- Put pieces of liver to the bacon, salt and pepper beforehand
- Fry the liver for three minutes
- Add onions to the liver, stir and fry for another three minutes
- Peel the potatoes, cut into wedges and dry
- Place in a skillet, fry the potatoes for five minutes, stirring occasionally
- Cover the skillet with a lid, reduce heat to low and simmer until cooked.
- Add salt and pepper at the end of cooking.
Stewed potatoes with beef liver, onions and bacon are served hot. Sprinkle with green onions when serving.
5. Roast liver with potatoes
All products for the preparation of this recipe are fried in stages and then stewed until tender. The recipe is for four servings, the cooking time is one hour.
Ingredients:
beef or pork liver - 600 gr;
potatoes - 800 gr;
onions - 200 gr.;
carrots - 300 gr.;
flour - 50 gr.;
garlic - 3 cloves;
vegetable oil - 5 tbsp. l.;
salt;
freshly ground pepper mixture;
oregano;
dried mint - 1 tsp;
Bay leaf;
chopped greens;
water.
Step by step cooking:
- Rinse the liver, pat dry with a paper towel
- Cut into medium-sized slices no more than 1.5-2 cm thick. Place in a colander to drain blood
- Peel carrots and onions, chop coarsely
- Peel and cut potatoes into large cubes, put in water
- Put a large skillet with a thick bottom over high heat, pour 2 tbsp. tablespoons of vegetable oil and let it heat
- Add carrots and onions, stir, fry for 3-4 minutes, then transfer to a cauldron
- Dry the potatoes with a towel
- Add another 2-3 tbsp to the cauldron. tablespoons of vegetable oil, add potatoes and fry over high heat, stirring for 8 - 10 minutes
- Reduce heat on the stove, cover the vegetables and simmer until almost cooked.
- In a preheated skillet, quickly fry the liver - no more than one minute on each side, salt at the end
- When the potatoes with vegetables are almost ready - salt the vegetables, sprinkle with dried mint, pepper, oregano seasoning, put a bay leaf
- Add the liver, mix everything and simmer under the lid for another 3 - 5 minutes
- Top up with some hot water or broth if necessary
- Remove the dish from the stove, cover with a folded towel and let sit for 15 to 20 minutes.
Sprinkle with chopped herbs when serving.
6. Stewed potatoes with liver in a slow cooker
Ingredients:
beef liver -500 gr;
potatoes - 1 kg;
onions - 2 pcs.;
carrots 2 pcs.;
flour - 50 gr.;
garlic - 3 cloves;
vegetable oil - 30 gr.;
salt;
a mixture of peppers;
paprika;
Bay leaf;
water.
Step by step cooking:
- Wash the liver, remove the films and cut the tubes
- Cut the liver into portions, salt and pepper
- Dip the liver in flour
- Pour a small amount of vegetable oil into a multicooker
- Place the liver in a multicooker bowl and fry on the "Fry" mode for 5 minutes
- Add carrots, onions and coarsely chopped potatoes at the end of frying
- Pour a glass of water and put the multicooker in the "Stew" mode
- Simmer potatoes with liver for 20 to 30 minutes.
You can serve this dish with a salad of fresh or pickled vegetables.
