This dish is very simple, suitable for a regular family dinner. For the first time, my roommate in the hospital treated me to this; I can’t eat much on government food:) I liked the potatoes, and the liver was completely healthy (we were both sick with anemia, liver is a good cure for it), this dish stuck with us, and I cook it from time to time.
To begin with, we take liver, you can use any liver, it’s not fundamentally important, both beef and pork will do. You need to cut it into cubes, remove all films and vessels. It is better to carry out this operation while the liver is slightly frozen. I also soak it in milk to make it softer.
We do the same with potatoes - there should be a little more of it than liver. Heat a frying pan with oil and set the liver into the water first.
Stir it, wait for it to “set”, but don’t fry it until it’s crusty.
And we throw potatoes into the company:
Fry all this splendor until ready. After a crust appears on the food, the heat can be reduced and covered with a lid.
If you wish, you can add onions to the dish, throw it in with the potatoes, but we are preparing this dish without onions, so it’s good. At the end of cooking, add salt and pepper, I also sprinkled with dried dill, and that’s it, you’re ready to eat!
Tasty and satisfying beef liver with potatoes, onions and lard can be cooked for a hot lunch. You can be sure that all members of your family will be happy and full after such a meal. And my step-by-step recipe with photos will be useful to you when you decide to cook this recipe.
So, you have the following products in your arsenal:
- beef liver - 200 g;
- fresh lard - 100 g;
- potatoes - 500 gr;
- onion - 1 head;
- flour;
- ground black pepper;
- salt;
- vegetable oil.
How to cook beef liver with potatoes in a frying pan
Let's take care of the liver first. We cut out large ducts and remove the film from the piece chosen for cooking. Next, wash it and cut it into small pieces.
We also cut fresh lard into small squares and chop the onion into half rings. This is what my food looks like before cooking.
Fry the liver for a short time. After 3 minutes, turn it over and add the onion to the pan.
Stirring the contents of the frying pan, fry the food for another 3 minutes.
Now it’s time to put it in the frying pan. By this time it should be peeled and cut into slices. And before you start frying the potatoes, don't forget to dry them.
Fry the potatoes for about five minutes, stirring occasionally. Then, cover the pan with a lid, reduce the heat to low and cook the dish until done. Just before the end of cooking, you can add salt if necessary.
Served hot with potatoes, onions and lard. Sprinkle the dish with green onions and invite your hungry family to taste your next culinary masterpiece. I think they will appreciate your efforts! Bon appetit everyone! 🙂
Liver is a product that is simply necessary for the proper functioning of the body. It has a number of useful substances, minerals and trace elements. However, many people prefer to avoid liver-based foods. All this is due to the very specific and bright taste of the product. It is especially difficult to force a child to eat even a small piece of liver. But it is so necessary for the proper development and growth of children. If you don’t know how to get your child or husband to eat healthy offal, then this recipe will be a real godsend.
Chicken liver stewed with potatoes turns out so appetizing that relatives simply cannot resist tasting it. There is practically no specific taste of the product. All this is due to the fact that the ingredient is cooked in the company of potatoes, carrots and onions. The structure of the liver will also please you. The chicken by-product is tender in itself, and given that the component is stewed in a frying pan, in the end it simply melts in your mouth!
Ingredients
- Carrot – 1 pc.;
- Large potatoes – 3-4 pcs.;
- Chicken liver – 0.5 kg;
- Garlic – 1-2 cloves;
- Onions – 1 pc.;
- Vegetable oil - for frying;
- Green onions - 5-6 feathers (optional);
- Water or meat broth – 150-200 ml;
- Ground black pepper, salt - to taste.
Preparation
To begin, wash the liver thoroughly under a large stream of running water. Lightly dry each piece of product and then cut into two parts. If you don't have chicken liver, but have pork or beef liver, you can use it. Just keep in mind that the cooking time for such a product will increase slightly.
Peel and rinse the potatoes. Cut the root vegetables into large cubes. To prevent the potato pieces from darkening while the rest of the food is being prepared, fill them with cold water for a while.
Peel the carrots, rinse and chop using a coarse grater. Peel the onion, rinse, and then chop into thin half rings.
Pour a small amount of vegetable oil into the frying pan. Place the Dutch oven over medium heat. Place chopped vegetables in it. Saute them until soft and transparent.
Add pieces of chicken liver to the fried vegetables. Cook everything together, stirring occasionally, until the liquid released by the offal ceases to be colored. This procedure takes no more than 10 minutes. Add previously peeled and pressed garlic. Salt and pepper the ingredients to taste.
Place the contents of the frying pan into a deep container. Cover it with a lid and a kitchen towel on top. This will keep the food warm.
Pour another portion of vegetable oil into a clean frying pan. Fry the potato pieces in it until golden brown. Season the almost finished product with salt.
Add the liver, onions and carrots to the rosy potatoes. Pour some water or meat broth into the pan. Cover the container with a lid and simmer its contents for about 10-15 minutes over moderate heat.
Open the lid and taste the potatoes. If it is ready, then the pan can be removed from the heat. Otherwise, continue the stewing procedure until the potatoes are soft. At this point, you can adjust the taste of the dish with salt and pepper (if necessary). Sprinkle the finished stewed potatoes with chicken liver in a frying pan with finely chopped green onions (optional).
Serve the dish hot, placing it in portioned plates. The best addition to potatoes with liver would be fresh or pickled vegetables, bread and pita bread. Bon appetit!
The liver can be fried, stewed, and made into a very tasty pate. The best side dish for it is vegetables. You can also serve this offal with rice. Fried liver with potatoes is an excellent second course, tasty and very filling. In addition, it cooks quickly, and the recipe is so simple that it will not cause any difficulties even for an inexperienced cook.
Ingredients:
1 kg beef (or chicken) liver
2 medium sized carrots
2 onions
6-7 medium potatoes
vegetable oil
salt, spices to taste
1 bay leaf
And also:
paper towel
pan
pot
How to fry liver with potatoes:
Remove the film from the liver by making a neat cut along the edge, remove the vessels and veins, wash and dry with a paper towel or napkins. Cut into small pieces. Cut peeled carrots into medium-thick slices, onions and raw potatoes into cubes.
Heat vegetable oil in a frying pan (about 2-3 tablespoons) and fry the previously chopped onions and carrots until golden brown. Then, using a dry slotted spoon, quickly transfer the fried vegetables into a thick-bottomed pan or wok, and fry the potatoes in hot oil, also until golden brown. After this, add the potatoes to the onions and carrots, turn on medium heat and start frying the offal.
Place the prepared pieces of liver in a frying pan with oil and fry them, stirring vigorously to quickly form a crust on all sides. Since this is a very juicy product, the liver will immediately release juice when fried. Carefully pour it into a container with fried vegetables, then add a little vegetable oil to the frying pan with the liver, salt, add spices to taste and continue frying over high heat. The liver cooks quickly, so frying should take no more than 3 minutes.
What spices to put and in what quantities depends solely on the wishes of the cook. Usually a mixture of curry powder and oregano (oregano) goes very well with liver, but you can use marjoram, rosemary or black pepper. You can also add adjika to the dish.
Place the fried liver in a container with vegetables, add bay leaf, stir, reduce heat to low, and cook for about 15 minutes. You will get a simple, but very tasty and satisfying dish. Before serving, you can sprinkle it with finely chopped dill or parsley; you can also decorate the dish with green peas, a sprig of cilantro, and green onions. Some kind of sweet and sour sauce, for example, a mixture of mustard and sour cream, also goes well with fried liver. It is best to salt the liver at the end, then it will be soft. The dish can be served either hot or cold.
step by step recipe with photos
Roasted Potatoes with Chicken Livers for Dinner is a great way to make two dishes at once and set the table for the whole family. To speed up the process, you can use two frying pans and four hands, but even one, even a very tired cook, can easily prepare crispy fried potatoes and tender chicken livers. The dish turns out to be quite high in calories, it contains a lot of fat and carbohydrates, so you shouldn’t get carried away with it if you don’t want to gain a few extra pounds.
Ingredients
- 600 g potatoes
- 250 g chicken liver
- 40 ml vegetable oil for frying
- 1.5 tsp. salt
- 1/5 tsp. ground black pepper
- 1/5 tsp. ground coriander
- 1 onion
Preparation
1. You need to remove a thin layer of peel from the potatoes and wash them, remove eyes and other damage.
2. Cut the potatoes into cubes, dry with a towel or napkins to remove excess moisture.
3. Rinse the chicken liver, place in a colander and allow excess water to drain. Trim off excess films. Instead of chicken liver, you can use turkey liver, and if you decide to use beef or pork, it is better to soak it in cold water or milk in advance.
4. Heat a couple of tablespoons of oil in a frying pan, fry the potatoes over medium heat so that they brown evenly on all sides, add salt and sprinkle with ground coriander.
5. Heat a little more oil in another frying pan, fry the chicken liver, stirring, for 7-10 minutes, then add salt and sprinkle with ground black pepper.
6. Peel the onion, cut into halves or quarters of rings, place in a frying pan with the potatoes, fry for a couple of minutes.
