The liver, as you know, is different. Of the most used in cooking - chicken, beef, veal, pork, turkey, goose. The taste of a dish such as stewed potatoes with liver will depend on the origin of this ingredient. Let us and you consider the most popular options for its preparation.
Braised potato with chicken liver
By-products from this bird are the most affordable today, and you will find ingredients everywhere: from a large supermarket to small shops. The liver, of course, is best to choose fresh rather than frozen (who knows how long it lay in this form in the refrigerator). A well-selected one does not have additional segments that add bitterness. But we still recommend following this. Otherwise, the stewed potatoes with the liver will turn out with a taste of bitterness, but do we need it? As for potatoes, it can be taken of any variety practically, if only it was good and selected. However, it should be remembered that different varieties require different cooking times.
Ingredients
A dish of stewed potatoes with liver can be prepared quickly and simply on any level of kitchen equipment. For this we need: a kilo of potatoes and a pound of liver, a couple of small (or one large) carrots, a couple of onions, a few cloves of garlic, vegetable oil for frying, spices and salt - for personal taste (a mixture of ground pepper or paprika is very good from experience with cilantro).
Cooking
We carefully wash the liver in cool running water, if there are unnecessary segments and veins, we cut off, we do not need them. Peel the potato, wash, cut lengthwise into 4 parts large. Cut the carrots into larger ones (you can also lengthwise, with such cubes), and onions with traditional half rings. Chop the garlic cloves.
We proceed to frying the liver in vegetable oil. Make sure that the temperature is about 120 degrees Celsius, and the pieces are not in contact with each other whenever possible, then the ingredient will need to be fried for only a few minutes on each side. Then add to the same pan (it should be of sufficient size) prepared and chopped onions, garlic, carrots. Add seasonings and, stirring, cook for another 5-7 minutes over low heat.
The last phase of cooking this dish, like stewed potatoes with liver, is very simple. Transfer vegetables and liver from the pan to the pan. Then we add potatoes, a little water. Stew on low heat until the root crop is ready (usually 15 minutes). Braised potato with chicken liver is almost ready. Remove the pan from the heat, close the lid tightly and let it brew for about 15 minutes. After that, you can serve it on the table. The food is eaten hot. You can sprinkle with fresh chopped greens, onions. In a separate bowl, serve the sour cream sauce well.
With beef liver and onions - in sour cream and in a pan!
This dish has its own characteristics due to the fact that one of its main ingredients differs from the previous composition. But in general, stewed potatoes with beef liver are just as easy to cook as with chicken. We need: 300 grams of liver, a pound of potatoes, a couple of onions, a little flour and vegetable oil, a half glass of thick sour cream, salt and spices as you wish (Italian herbs or Georgian greens are great).
How to cook
We use only young liver (can be veal), only fresh and not frozen, then the dish will turn out to be much tastier and richer. All unnecessary should be removed from this ingredient: film, tubes. Cut into cubes. Blend in flour and salt / pepper. In a large frying pan with non-stick coating, fry the liver in vegetable oil. The main thing here is not to overcook the product. It will be sufficient for 2-3 minutes on each side. Otherwise, the liver may turn out to be too stiff, and yet we need softness and tenderness!
In the oil from under frying the main product, fry the onion, which must be cut into half rings, until golden. At this time, peel the potatoes and cut them quite large (you can lengthwise into 4 parts). We send in a pan to the liver and onion. Mix. Add sour cream and salt. Add a little water to cover the potatoes a little. Stew on low heat with a closed lid for 30-40 minutes. Set aside and let it brew. You can serve to the table. You need to eat it hot, and this is an excellent dish, both festive and everyday, hearty and healthy.
Braised potato with a liver in a slow cooker
And finally - a recipe for lovers of cooking in this "shaitan-machine", which is now present in modern kitchens almost everywhere. Here, it will not be necessary to suffer once again (verified by experience). We’ll leave the ingredients as in the first recipe (that is, we will have chicken liver). We fry it in a bowl on the "Frying" mode with almost no oil and not very long time. Add carrots and onions at the end of the process. Pour the quartered potatoes into the bowl (for authenticity, especially if it is young, you can also remove the peel). Pour a glass of water and put it into the "Extinguishing" mode. About 20 minutes will be enough. Bon appetit to everyone!