Cooking is simple: potato stew with liver

The liver is known to be different. Of the most used in cooking - chicken, beef, veal, pork, turkey, goose. From the origin of this ingredient and will depend on the taste of such dishes as potatoes stew with liver. Let's take a look at the most popular variants of its preparation.

Potato stew with chicken liver

By-products from this bird today are the most accessible, and you will find ingredients everywhere: from a large supermarket to small shops. The liver, of course, is best to choose fresh, not frozen (who knows how much it was in this form in the refrigerator). Well-selected does not have an additional segment, giving bitterness. But we recommend that you follow it. Otherwise, potatoes stew with the liver will come with a bitter taste, but do we need it? As for potatoes, it can be taken of almost any variety, just to be good and selective. However, it should be remembered that different varieties require different cooking times.

Ingredients

A dish of stewed potatoes with a liver can be cooked quickly and simply at any level of kitchen equipment. To do this, we need: a kilo of potatoes and a half a kilo of liver, a couple of small (or one large) carrots, a pair of onions, a few cloves of garlic, lean oil for frying, spices and salt - according to personal taste (a good mixture of peppers or paprika With cilantro).

Preparation

The liver is thoroughly rinsed in cool running water, if there are unnecessary segments and veins, we cut off, we do not need them. We clean the potato, my, cut along 4 parts large. Carrots cut into larger (you can also along, such brusochkami), and onions - traditional semirings. Garlic chop slices.

We begin to roast the liver in vegetable oil. Take care that the temperature is about 120 degrees Celsius, and the pieces do not touch as much as possible with each other, then the ingredient will need to be fried for only a few minutes on each side. Then add the prepared and cut onions, garlic, carrots into the same frying pan (it should be of sufficient size). Add the seasonings and, stirring, prepare another 5-7 minutes on a weaker fire.

The last phase of cooking such a dish, like potato stew with a liver, is very simple. It is necessary to shift the vegetables and liver from the pan into a saucepan. Then we add potatoes, some water. Simmer on a small fire until the root is ready (usually 15 minutes). Potato stew with chicken liver is almost ready. Remove the pan from the fire, close tightly with a lid and let it brew for 15 minutes. After that, you can serve on the table. Eats the hot food. You can sprinkle with freshly chopped herbs, onions. In a separate bowl, it is good to serve sour cream sauce.

With beef liver and onion - in sour cream and in a frying pan!

This dish has its own characteristics due to the fact that one of the main ingredients of it differs from the previous composition. But in general, potatoes stewed with liver beef just as easily cooked as with chicken. We need: 300 grams of liver, a pound of potatoes, a couple of onions, a little flour and vegetable oil, half a glass of thick sour cream, salt and spices at your discretion (Italian herbs or Georgian greens are perfect).

How to cook

We use only a young liver (it is possible to have a veal), only fresh, but not frozen, then the food will be much tastier and more saturated. From this ingredient, you should remove all unnecessary: film, tubules. We cut into cubes. We pour in flour and salt / pepper. In a large frying pan with non-stick coating, fry the liver in lean oil. The main thing here is not to fry the product. Sufficient will be for 2-3 minutes from each side. Otherwise, the liver can get too hard, and because we need softness and tenderness!

In the oil from the roasting of the main product, fry and onions, which must be cut into half rings, until golden. Potatoes at this time, clean and cut fairly large (can be along on 4 parts). We send it to the frying pan to the liver and onions. Stirring. Add sour cream and salt. Add some water to cover the potatoes. Stew on low heat with the lid closed for 30-40 minutes. We set it aside and let it brew. You can also submit to the table. There is a need in hot form, and this is an excellent dish, both festive and everyday, nourishing and useful.

Stewed potatoes with liver in the multivark

And finally - a recipe for fans of cooking in this "devil-car", which is now present in modern kitchens almost everywhere. Here, and do not need to suffer once again (tested by experience). The ingredients will be left as in the first recipe (that is, the liver we will have chicken). It is fried in a bowl on the "Hot" mode, almost without oil and not for a very long time. We add carrots and onion at the end of the process. Pour the quartered potatoes into the bowl (for authenticity, especially if it is young, you can not peel off the peel). We pour a glass of water and switch it to the "Quenching" mode. 20 minutes will be enough. Bon appetit everyone!