Stewed potatoes with liver are easy to prepare from ingredients on hand. Prepared for dinner or holiday 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 peppers, tomatoes, and 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 take 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:
- 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;
- We clean the bell pepper from seeds and rinse under running water. Cut the prepared vegetable into small cubes and add to the pan;
- 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;
- 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;
- 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;
- 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;
- We continue to simmer the dish over low heat for another 30-45 minutes, then stir gently and bring until fully cooked.
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 need to fry the vegetables in a cauldron with a thick bottom, and then simmer over the coals with the lid tightly closed for half an hour.
To stew potatoes with beef liver received 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 be bitter and the potatoes will be boiled. 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 and do not burden the digestive system, making them suitable as a hearty lunch, a hearty lunch or a late dinner.
The benefits of animal liver for humans are undeniable. After all, it contains great amount important elements such as iron, copper, etc. Moreover, all these useful elements are easily digestible, and therefore are well accepted by the human body. The liver also contains magnesium, calcium, phosphorus, zinc, vitamins, amino acids, etc. Consumption of liver helps improve vision, normalizes brain function, and helps correct vision.
Liver dishes are very popular. After all, they are easy to make and, as a rule, do not require a large number of ingredients.
Cutlets
Ingredients:
beef liver – 500 g
onions – 1-2 pcs.
medium size potatoes – 1 kg
chicken egg – 2 pcs.
wheat flour – 1 tbsp.
butter – 100 g
salt, pepper to taste
How to cook liver cutlets with potatoes:
Place the liver and onions into a meat grinder and grind into liquid mince. Alternatively, you can use a blender. Grate raw potatoes, squeeze well to remove juice and mix with minced liver.
Add eggs, flour and melted butter to them. Mix everything well, add salt and pepper. Form cutlets and start frying them on both sides.
Liver stewed with potatoes
Liver is often stewed separately from potatoes. And some chefs suggest stewing them together.
Ingredients:
chicken liver– 500 g
potatoes – 5-6 pcs.
onions – 1-2 pcs.
carrot
How to cook stewed liver with potato:
Rinse the liver thoroughly under running water and cut into small pieces. Heat a frying pan with oil on the fire and place the liver on it. Fry on several sides until golden brown.
Cut the potatoes into cubes and add to the liver. Add a little water. Put it on low heat to simmer. Cooking time 20-30 minutes. At this time, chop the onions and carrots; they should be added when the potatoes are half cooked.
Leave for another 10 minutes, add some salt, and serve.
Liver stewed with potatoes in the oven
If you are short on time and want to surprise your family with a delicious dish, you can bake the dish.
Ingredients:
chicken liver - 500 g
potatoes - several pieces
onions - 1 pc.
vegetable oil
salt, pepper to taste
greenery
How to cook liver with potatoes in the oven:
Peel the potatoes and cut into slices, the onion into thin half rings. Place them in a circle in a baking dish. Add washed chicken liver. You can mix it with vegetables in an artistic mess.
Sprinkle everything with oil, salt, cover with foil and place in the oven. The cooking process takes 40 minutes, the oven should be preheated to 160°C. Check the readiness of the dish, and then put it in the oven for 5 minutes to get a golden brown crust.
Sprinkle ready dish greens and eat it hot.
Liver casserole with potatoes
Ingredients:
chicken liver - 500 g
mushrooms - 300 g
potatoes - 3 pcs.
onions - 1 pc.
carrots - 1 pc.
vegetable oil - 2 tbsp. spoons
boiled chicken eggs - 2 pcs.
raw eggs chicken - 5 pcs.
grated nutmeg - 0.5 teaspoon
salt, pepper - to taste
How to cook liver casserole with potatoes:
Pre-cook the potatoes and salt them. Then dry. Add raw eggs, pepper, nutmeg to it and make a puree. Then cut the onions, carrots, mushrooms. The main thing is that they are chopped finely.
Place them in a frying pan with oil and fry until golden brown - 5-7 minutes. Add the liver and fry everything until done. Take a baking sheet, grease it with oil and put some of the mashed potatoes on it.
Then place the liver and vegetables on this layer. The next layer is boiled eggs cut into slices. Cover everything with the remaining puree and spread it gently. Place in the oven until golden brown.
Offal dishes - proven recipes from Alexey Zimin!
Stewed potatoes with chicken liver at first glance may seem like an ordinary and simple 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.
Chicken liver is a valuable source of animal proteins, vitamins and microelements. Its spectrum beneficial influences on the human body is extremely extensive. This seemingly banal by-product can cure anemia on a par with expensive medications.
What are the benefits of poultry liver?
Chicken liver contains an amount of protein comparable to the concentration in the breast. For 100 grams of product there is a whole daily norm iron, which is very important for normal hematopoiesis and hemoglobin synthesis.
The liver contains a large number 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 non-fat and low-calorie, so it can be included in the diet of those losing weight. Chicken “giblets” can be prepared in any way 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 surprisingly simple, economical and tasty dish. Stewed potatoes make it filling and nutritious, and the liver makes it soft and tender. By improvising with other ingredients, you can create a stunningly aromatic, appetizing and rich dish from accessible and inexpensive ingredients.
Did you know that in Korea, chicken liver is officially prescribed to patients as a medicine?
It is “prescribed” for severe chronic forms of anemia, serious vision problems, lung diseases, and also for chronic fatigue.
By the way, if you often experience stress in your professional field, be sure to include the product in your diet.
Folic acid contained in it in optimal quantities will help you gain strength, vigor and positive mood, and will also provide your nervous system effective prevention against all kinds of failures.
How to prepare the 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 lightly piercing its surface.
To make the meat by-product even more tasty, it is advisable to supplement it with sauce. You can stew the 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 maintain the proportions and distribute the time correctly so that the root vegetable 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 large vessels. If the liver has been thawed frequently, it will be grayish, friable, and may even fall apart.
The orange color of the offal indicates that it has been frozen. A bitter smell and taste indicate that the meat is old or has been sitting on the counter for a long time.
The simplest recipe for potatoes with liver in vegetable sauce
- Chicken liver – 500 g;
- Potatoes – 5 medium tubers;
- Fresh carrots – 1 piece;
- Onion – 1 head;
- Garlic – 2-3 cloves;
- Pork belly (optional) – 150 g;
- Seasonings and spices - to taste.
- Rinse the liver thoroughly, dry it, and dispose of excess fat and film. Cut into small pieces. If the liver has standard size, it is optimal to divide each in two;
- Grind the pork breast into thin sheets or strips, as if you were preparing cracklings;
- Peel the potatoes and cut into large cubes;
- Cut the onions into thin half rings, and the carrots into small strips. Carrots can also be grated on a coarse grater;
- Light the stove and place a large, deep, thick-bottomed frying pan on it. When hot, add the pork belly pieces (if not using, just melt the butter or oil);
- Place the onion in a container and fry until golden brown, add the carrots, pepper the mixture and sauté for a few more minutes until the brisket becomes transparent. Place the liver here and simmer until the liquid it secretes becomes like broth (about 8 minutes);
- In another frying pan, fry the potatoes until golden brown, salt them a few minutes before they are ready;
- Add the potatoes to the liver, pour a little water or broth into the container, season to taste, cover and simmer the combined ingredients for another 15 minutes over low heat. Your aromatic stew is ready!
Delicate creamy liver and potato stew
- Chicken liver – 400 g;
- Potatoes – 3 large tubers;
- Bell pepper – 1 piece;
- Onion – 1 head;
- Cream 20% – 250 ml;
- Basic spices (salt and pepper) - to taste;
- Dry parsley - to taste;
- Oregano - to taste;
- Provençal herbs - to taste;
- Fresh herbs - for decoration.
- Cut the liver, process it, wash it, dry it, divide it into small cubes;
- Finely chop the onion and chop bell pepper. Place the vegetables in a frying pan to fry. Sauté for 5-7 minutes;
- Combine the liver with vegetables, add salt and pepper and simmer until soft and clear juice forms;
- Add all the selected seasonings to the meat and pour cream over it until it covers the surface. Stir until the sauce thickens;
- Add potatoes to the meat, add salt, but do not stir – let them steam. Cover with a lid and simmer everything together for another 15 minutes. A minute before it is ready, stir the stew and sprinkle it with chopped herbs.
We hope that our original recipes dishes made from simple and affordable ingredients will surely captivate you and your family members. Bon appetit!
The liver, as you know, can be different. The most used in cooking are chicken, pork, turkey, and goose. The taste of a dish such as stewed potatoes with liver will depend on the origin of this ingredient. Let's take a look at the most popular options for its preparation.
with chicken liver
By-products from this bird are the most accessible today, and you will find the ingredients everywhere: from large supermarkets to small shops. It is, of course, best to choose fresh liver rather than frozen (who knows how long it has lain like this in the refrigerator). A well-selected one does not have additional segments that impart bitterness. But we still recommend following this. Otherwise, the liver will end up with a bitter taste, but do we need that? As for potatoes, you can take them of almost any variety, as long as they are good and selected. However, it should be remembered that different varieties require different cooking times.
Ingredients
The dish of stewed potatoes with liver can be prepared quickly and easily on any level of kitchen equipment. For this we will need: a kilo of potatoes and half a kilo 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 - according to personal taste (a mixture of ground peppers or paprika works very well from experience with cilantro).
Preparation
We thoroughly wash the liver in cool running water; if there are unnecessary segments and veins, we cut them off; we don’t need them. Peel the potatoes, wash them, and cut them lengthwise into 4 large pieces. We cut the carrots larger (you can also cut them lengthwise into small cubes), and the onions into traditional half rings. Chop the garlic into slices.
Let's start frying the liver in vegetable oil. Make sure that the temperature is approximately 120 degrees Celsius, and the pieces do not touch each other as much as possible, then the ingredient will only need to be fried for a few minutes on each side. Then add prepared and chopped onions, garlic, and carrots to the same frying pan (it should be of sufficient size). Add seasonings and, stirring, cook for another 5-7 minutes on lower heat.
The last phase of preparing this dish, like stewed potatoes with liver, is very simple. You should transfer the vegetables and liver from the frying pan to the pan. Then add potatoes and a little water. Simmer over low heat until the root vegetable is ready (usually 15 minutes). Stewed potatoes with chicken liver are 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. The food is eaten hot. You can sprinkle with fresh chopped herbs and onions. It is good to serve sour cream sauce in a separate bowl.
With beef liver and onions - in sour cream and in a frying 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 prepare as with chicken liver. We will need: 300 grams of liver, half a kilo 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 young liver (can be veal), only fresh, not frozen, then the dish will turn out much tastier and richer. All excess should be removed from this ingredient: film, tubes. Cut into cubes. Dip in flour and salt/pepper. In a large non-stick frying pan, fry the liver in vegetable oil. The main thing here is not to overcook the product. 2-3 minutes on each side will be sufficient. Otherwise, the liver may turn out to be too tough, but we need softness and tenderness!
In the oil from the frying of the main product, fry the onion, which needs to be cut into half rings, until golden. At this time, peel the potatoes and cut them quite large (you can lengthwise into 4 parts). Place in the pan with the liver and onions. Mix. Add sour cream and salt. Add a little water so that it slightly covers the potatoes. Simmer over low heat under a closed lid for 30-40 minutes. Set aside and let it brew. You can also serve it to the table. You need to eat it hot, and this is an excellent dish, both festive and everyday, satisfying and healthy.
Stewed potatoes with liver in a slow cooker
And finally, a recipe for those who like to cook in this “shaitan machine,” which is now present in modern kitchens almost everywhere. Here you won’t need to suffer at all once again (tested by experience). We will 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 for a very long time. Add carrots and onions at the end of the process. Pour the quartered potatoes into the bowl (for authenticity, especially if they are young, you don’t have to remove the skins). Pour in a glass of water and switch to “Stew” mode. 20 minutes will be enough. Bon appetit everyone!