We can talk endlessly about the benefits of liver dishes. This offal is rich in substances vital for humans, and doctors often include it in the diet of patients, including young children, for prevention and recovery from many diseases. In addition, the liver is also very delicious product, which is quite easy to prepare. Make a nutritious meal for yourself and your loved ones for lunch or dinner using fried chicken or pork liver with potatoes.

List of recipes in the article:

Fried liver with potatoes

Chicken liver fried with potatoes

Ingredients:

• 200 g chicken liver
• 500 g potatoes
• 2 onions
• 10–15 g green onions
• 40 g butter
• 2 tbsp. vegetable oil
• a pinch of ground black pepper

Rinse the chicken livers in a colander under running water, set aside and let the liquid drain completely. Peel the onions and chop finely. Throw into the pan butter, melt, place the liver in it and quickly fry it on all sides over high heat. Reduce the temperature, add the onion to the offal and cook until golden brown for 5 minutes, then transfer everything to a deep plate or bowl.

Pour vegetable oil into the frying pan where you just fried the chicken liver and place it on the stove again. Peel the potatoes, cut them into strips and fry over medium heat for 10 minutes. Add fried liver to it, stir, season with black pepper and salt to taste. Reduce the temperature to low, cover the dish with a lid and simmer the dish for 7–10 minutes. Place the delicious prepared liver and potatoes on plates and sprinkle with chopped green onions.

Fried pork liver with potatoes

Ingredients:

• 400 g pork liver
• 5–6 potatoes
• 2 onions
• 1 carrot
• 3 tbsp. flour
• 4 tbsp. ketchup
• ground black pepper
• vegetable oil

For greater softness, reduced bitterness in taste and removal of specific odor, pork liver should be soaked in milk for half an hour

Peel the potatoes and carrots, peel the onions and chop them into small cubes. Heat the vegetable oil and add potatoes and carrots into it. After 5-7 minutes of cooking with constant stirring, add the onion. Salt the vegetable trio to taste and continue sautéing for 5 minutes until half cooked.

Stewed potatoes with chicken liver at first glance it may seem like an ordinary and uncomplicated dish. In fact, it all depends on the method of preparation and proper serving. Rest assured, your family will thank you more than once for a magical dinner! There are many recipes for making stewed potatoes with liver, however, for our readers we have chosen the best ones.

Chicken liver stewed with potatoes

Ingredients:

• chicken liver – 500 g;
• potatoes – 6 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• vegetable oil – 2 tbsp. l.;
• salt and spices - to taste.

Preparation

Defrost the liver and wash it thoroughly, then cut it into small pieces. Then we peel the onion, cut it into half rings, and crush the garlic. We wash, peel and chop the carrots using a coarse grater. And cut the washed and peeled potatoes into thin slices.

Then grease the frying pan with oil and heat it, then fry the onion over medium heat until softened and a beautiful golden color. After a few minutes, add carrots and spices and cook for another 5 minutes. Then add to the vegetables, stir occasionally. Add garlic. After the liver is fried, remove the entire contents of the frying pan and place in a separate bowl. Fry the potatoes in the remaining oil, covering the pan with a lid. After the potatoes are ready, put the liver and vegetables back into the pan, fill the dish with water and simmer for 10 minutes. Before serving, add salt to taste, pepper and garnish with herbs.

Potatoes stewed with beef liver are in no way inferior in taste to the well-known pork liver served with the same potatoes or rice. However, we will still focus on the first option, diversifying the dish with the most delicate.

At first glance, stewed potatoes with liver are a simple, uncomplicated dish for a family dinner. But with the right approach, it can become a decoration even festive table. It will take 40-45 minutes to prepare according to the proposed recipe.

The choice of liver depends on individual preferences; any liver will do, including fish.

Ingredients:

• potatoes (medium) – 5-6 pieces;
• liver (chicken, beef, pork) – 500 grams;
• carrots – 1 piece;
• onion – 1 piece;
• garlic – 2 cloves;
• vegetable oil – 2 tablespoons;
• water – 150-200 ml;
• salt, pepper, spices - to taste.

Potatoes with liver recipe

1. Defrost the liver, remove the chaff, and rinse thoroughly with water. Cut into pieces 3-4 cm.

2. Chop the onion into half rings, crush the garlic, and chop the carrots on a coarse grater.

3. Wash the potatoes, peel them, cut them into 3-5 cm cubes.

4. Heat a frying pan with vegetable oil, fry the onion until golden brown.

5. Add carrots and spices, fry for another 5-6 minutes.

6. Place liver and garlic in a frying pan with the vegetables. Fry, stirring occasionally.

7. Once the liver is ready, transfer the entire contents of the frying pan to a separate bowl.

8. Fry the potatoes in a frying pan until tender in the remaining oil, covering with a lid.

9. Add liver and vegetables to the potatoes. To fill with water. Simmer for 10 minutes.

10. Before serving, add salt, pepper and spices. The dish goes well with sour cream sauce.

Stewed potatoes with liver are easy to prepare from ingredients on hand. Cooking for dinner or festive feast. Stewed potatoes are delicious and contain a lot of calories.

Ingredients and how to cook

The peculiarity of this dish is the availability of ingredients. Stewed potatoes with liver are prepared with the addition of bell pepper, tomatoes, carrots. For the dish you will need to take:

• 5-7 medium-sized potatoes;
• 300 g beef liver;
• Fresh tomatoes – 3-4 pcs;
• Sweet pepper – 2 pcs;
• Carrots and onion– 1 head each;
• Salt and spices to taste;
• Vegetable oil for frying.

Note! For cooking, it is advisable to use old potatoes. Young tubers contain a lot of liquid and have a watery taste. It is necessary to use fresh liver - the frozen version is boiled soft. To improve the taste of the dish, you can use a mixture of several types of liver: chicken or goose liver also goes well with stewed potatoes.

Step-by-step preparation

The dish takes no more than 1 hour to prepare. An option for preparing a dish before guests arrive or for a casual feast. To prepare beef liver with stewed potatoes you will need:

1. Peel the onions and carrots. Cut into small strips. Next, heat the frying pan and add vegetable oil. Add chopped vegetables, sauté for 3 minutes, stirring constantly;
2. We clean the bell pepper from seeds and rinse under running water. Cut the prepared vegetable into small cubes and add to the pan;
3. Next, take the washed tomatoes and make a cross-shaped cut at the bottom of each vegetable. Pour over boiling water and leave for 1 minute – the skin of the tomatoes should peel off. Finely chop the peeled product and add to the fried vegetables;
4. At the end of sauteing, add spices to taste and leave to simmer for 5 minutes over low heat, stirring constantly. Remove the finished sauté from the heat and pour into a preheated thick-walled cauldron or roasting pan;
5. Next, I wash the beef or pork liver, and also cut off the film and veins. Cut the liver into small cubes and add to the vegetables, continuing to simmer over low heat;
6. Now let's start preparing the potatoes: wash the root vegetable, peel it and cut it into medium-sized cubes. As soon as the liver in the cauldron turns white, add potatoes and pour in water - the liquid should completely cover the food;
7. Continue to simmer the dish over low heat for another 30-45 minutes, then stir gently and bring to full readiness.

Serve stewed potatoes with liver immediately after cooking, after garnishing with fresh finely chopped herbs or low-fat sauce.

This is interesting! This recipe can also be prepared outdoors or on a picnic - for this you will need to fry the vegetables in a cauldron with a thick bottom, and then simmer over coals with a tight closed lid within half an hour.

To ensure that stewed potatoes with beef liver get a rich taste, adhere to the following recommendations:

• Peeled potatoes need to be soaked in cold water to reduce the amount of starch in the root crop - this will prevent the tubers from boiling;
• The dish needs to be simmered over low heat - the longer the liver cooks, the richer the taste will be;
• You can diversify the taste of the finished dish with the help of spices - adding saffron, curry or hot pepper extract will completely change the taste picture, giving the potatoes a spicy, hot aftertaste;
• Salt the dish after it is fully cooked - otherwise the liver will taste bitter and the potatoes will boil. It is advisable to add spices and herbs to foods a couple of minutes before cooking, so that the spices have time to develop their flavor.

Conclusion

Stewed potatoes with beef will quickly feed the whole family. The finished dish is high in calories. Quickly quenches hunger and replenishes the body's strength. Potatoes are quickly digested, do not load digestive system, making it suitable as a hearty lunch, a hearty lunch or a late dinner.

Preparation Beef liver with potatoes:

I prepare a small saucepan. I take beef liver and remove the film from it. To make the film easier to remove, it is better to sprinkle the liver with lemon juice. In the process of processing the liver, we remove fat and ducts. Cut it into cubes and put it in a pan. To make the liver softer when frying or stewing, it is recommended to soak it in milk for 30 minutes.