step by step recipe with photo

Stewing with bright carrots and potatoes in a slow cooker is an ideal option for preparing liver dishes that saves the hostess's time.

Chicken liver is a champion in the content of nutrients, which is why it is so popular in children's and dietary nutrition. Its tender flesh is easy to eat, and its amazing sweetish taste is the reason for the constant replenishment of the ranks of its ardent admirers. The product should be fried carefully, in no case allowing the pieces to dry out and the loss of vitamins, so it is not cut too finely and is not subjected to prolonged heat treatment.

Ingredients

• chicken liver 300 g
• potatoes 3-4 pcs.
• onion 1 pc.
• carrot 1 pc.
• vegetable oil 2-3 tbsp. l.
• salt to taste
• ground black pepper to taste
• water 500-700 ml
• greenery

Cooking

1. Peel the potatoes, rinse with running water. Cut into small pieces. Transfer to a cooking pot. Pour water and send to a strong fire. After the contents of the pot come to a boil, reduce the heat to low and simmer for 15-20 minutes until soft.

2. Peel a large onion from the husk. Cut into pieces. Cook in hot oil until soft, 3-5 minutes over low heat.

3. Peel the carrots, rinse and dry. Cut into thin sticks. Add to the onion and continue to fry both ingredients for 3-5 minutes.

4. Rinse the liver and clean from vessels. If time permits, fill the washed liver with milk for a couple of hours. So it will become even more tender and soft. Cut into large pieces. Add to fried vegetables. Stir and fry for 3-5 minutes to change the color of the liver. Set the heat to medium when frying.

5. When the potato pieces become soft, add the fried liver with vegetables to it. Season with salt, ground pepper and bay leaf. You can experiment with spices by adding your favorite spices at your discretion. Stir and cook after boiling for 5-7 minutes over moderate heat.

6. Chicken liver with potatoes is ready.

Chicken liver is a valuable source of animal proteins, vitamins and microelements. The range of its beneficial effects on the human body is extremely extensive. This seemingly banal offal is able to cure anemia along with expensive drugs.

What is useful bird liver?

Chicken liver includes an amount of protein comparable to the concentration of it in the breast. For 100 grams of the product, there is a whole daily norm of iron, which is very important for normal hematopoiesis and hemoglobin synthesis.

The liver contains a large amount of vitamin A, indispensable for the prevention of ophthalmic disorders.

Retinol is also useful for those whose skin is far from ideal.

The product itself is not fatty and low-calorie, so it can be included in the diet of losing weight. Chicken "offal" can be cooked as you like: fry, boil, stew in pots and bake in foil. And you can supplement the main ingredient with mushrooms, vegetables, cereals, nuts, and even sour fruits. Liver and potato stew is a surprisingly simple, economical and tasty dish. Stewed potatoes give it satiety and nutrition, and the liver - softness and tenderness. By improvising with other ingredients, you can make an amazingly fragrant, appetizing and rich dish from affordable and inexpensive products.

Did you know that in Korea, chicken liver is officially prescribed as a medicine for patients?

It is "prescribed" for severe chronic forms of anemia, serious vision problems, lung diseases, as well as chronic fatigue.

By the way, if you often experience stress in the professional field, be sure to include the product in your diet.

Folic acid, contained in it in the optimal amount, will help you gain strength, vigor and a positive mood, and will also provide your nervous system with effective prevention from all sorts of failures.

How to cook an offal, and what to combine it with?

The liver does not require long cooking, and becomes soft literally 15 minutes after boiling during cooking. You can check the readiness of the product by slightly piercing its surface.

If the liver is ready, a clear liquid resembling broth will ooze through the puncture.

To make the meat offal even more tasty, it is advisable to supplement it with sauce. You can stew stew in kefir, cream, sour cream, tomato paste or milk.

The technology for preparing stewed potatoes with chicken liver has its own specifics: it is important to keep the proportions and correctly distribute the time so that the root crop has time to become soft and the meat does not dry out.

Choosing quality meat

"Correct" and high-quality chicken liver should have a uniform brown color, a smooth and clean surface without foreign inclusions. It should not contain a lot of fat, blood clots and voluminous vessels. If the liver has been defrosted frequently, it will be greyish, friable, and may even fall apart.

The orange color of the offal indicates that it has been refrozen. A bitter smell and taste indicates that the meat is old, or has been lying on the counter for a long time.

Potato with liver in vegetable sauce

Ingredients:

• Chicken liver - 500 g;
• Potato - 5 medium tubers;
• Fresh carrots - 1 piece;
• Onion - 1 head;
• Garlic - 2-3 cloves;
• Pork belly (optional) - 150 g;
• Seasonings and spices - to taste.

Cooking method:

Delicious and hearty beef liver with potatoes, onions and bacon can be cooked for a hot lunch. You can be sure that all members of your family will be satisfied and full after such a meal. And my step by step recipe with photos will come in handy when you decide to cook according to this recipe.

So, you have in your arsenal the following products:

• beef liver - 200 gr;
• fresh fat - 100 gr;
• potatoes - 500 gr;
• onion - 1 head;
• flour;
• ground black pepper;
• salt;
• vegetable oil.

How to cook beef liver with potatoes in a pan

Let's do the liver first. We cut out large ducts and remove the film from the piece selected for cooking. Next, wash it and cut into small pieces.

Fresh bacon, also, cut into small squares, and chop the onion into half rings. Here's 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 pan, fry the products for another 3 minutes.

Now, it's the turn to send to the pan. By this time, it should be cleaned and cut into slices. And before you start frying potatoes, do not forget to dry them.

Fry the potatoes for five minutes, stirring occasionally. Then, cover the pan with a lid, reduce the heat to a minimum and cook the dish until cooked. You can add salt just before the end of cooking if needed.

Served hot with potatoes, onions and lard. Sprinkle the dish with a green onion and invite your hungry relatives to taste your next culinary masterpiece. I think they will appreciate your efforts! Bon Appetit everyone! 🙂

This dish is very simple, suitable for a family dinner on duty. For the first time, I was treated to this by a roommate in the hospital, you don’t really get enough on state-owned grubs :) I liked the potato, and the liver is completely healthy (we both lay with anemia, the liver is a good cure for it), this dish took root with us, and I cook it from time to time.

To begin with, we take the liver, you can use any, it is not fundamentally important, both beef and pork will do. It is necessary 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 for softness.

We do the same with potatoes - it should be a little more than the liver. We heat the pan with oil and the first we send the liver to the swim.

We stir it, we wait for it to "seize", but it is not worth frying to a crust.

And we throw potatoes in the company:

We fry all this splendor until cooked. After a crust appears on the products, the fire can be reduced and covered with a lid.

If there is a desire, then you can add onions to the dish, throw it along with potatoes, but we are preparing this dish without onions, so it’s good. At the end of cooking, salt and pepper, I also sprinkled with dried dill, and that's it, you can eat!

I cooked chicken liver with potatoes in the oven for the first time. The result is fragrant potatoes and tender and juicy liver. Pieces of soft cheese, literally melting in your mouth - it's very tasty! And cooking is not at all difficult, and it will not take much time.

To cook chicken liver with potatoes in the oven, we need the products listed in the list.

Peel the onion and cut into quarter rings.

We clean the chicken liver from the bile ducts, veins, wash it, put it in a bowl and sprinkle with onions.

Fill the liver with milk and put it in the refrigerator for half an hour.

Wash potatoes and cut into small pieces.

Cut cream cheese into cubes.

Heat a frying pan with vegetable oil and fry the potatoes in it until half cooked. We shift into the form along with the oil on which the potatoes were fried, salt and pepper.

We spread the liver with onions on the potatoes and pour the milk with which the liver was poured.

Top with slices of cream cheese and butter cut into pieces.

Lightly salt and pepper.

We rub hard cheese on a grater with large holes.

Sprinkle the dish with cheese. We cover with foil on top and send it to the oven preheated to 190 degrees for 30 minutes. Then remove the foil and leave the dish in the oven for another 8-10 minutes.