A hearty and aromatic roast of liver and potatoes, what is needed for dinner for all family members. It cooks quickly and eaten even faster! Step-by-step recipe with a photo. Video recipe.
If you like roasts, and even in a varied way of cooking, then this recipe is for you. Hearty, tasty, healthy … This is a wonderful budget dish for the whole family for every day, where vegetables are combined with pieces of soft liver. The liver is a treasure trove of amino acids useful for the body. It is rich in minerals, vitamins and contains lysine, which prevents the development of heart attacks and strokes. Therefore, this dish with liver is not easy to prepare with a pleasant taste, but also healthy. More than one eater will not refuse such a treat. The main thing for cooking food is to follow a few simple rules, and then it will always turn out delicious.
- One of the important points in roast cooking is to properly fry the liver over high heat, and then simmer all the products until tender.
- You can take any kind of liver for the recipe: turkey, chicken, veal …
- You can cook in one large saucepan on the stovetop or in portioned pots in the oven.
- If you want to soften the taste and add a creamy note to the dish, add sour cream to the roast.
- Before cooking, the liver can be soaked in milk for several hours, it will draw out bitterness from the offal, make it more tender and soft. Sometimes the liver is soaked in lemon juice. But you can cook the liver without soaking, then you need to wash it well. Usually bitterness is removed from beef and pork liver, there is no bitterness in chicken and turkey.
- Watch the liver carefully while frying it, because if you overcook it, it will taste harsh.
- Caloric content per 100 g - 285 kcal.
- Servings - 3
- Cooking time - 1 hour 45 minutes
Ingredients:
- Liver (any variety) - 500 g
- Carrots - 1 pc.
- Bay leaf - 2 pcs.
- Potatoes - 4-5 pcs.
- Salt - 1 tsp or to taste
- Allspice peas - 4 pcs.
- Vegetable oil - for frying
- Tomato sauce - 50 ml
- Ground black pepper - a pinch
- Garlic - 3 wedges
Step by step cooking roast liver and potatoes, recipe with photo:
1. Clean the liver from the upper film and bile ducts. To make this easier, leave the liver in the freezer for a while, it will freeze a little and the film will come off easily. Wash the offal, pat dry with a paper towel and cut into medium sized pieces. In some recipes, it is recommended to beat off the liver, so it will turn out to be softer. Therefore, if you wish, you can do it. Heat vegetable oil in a saucepan or skillet and fry the liver over high heat until golden brown.
2. Peel the carrots, wash, dry and cut into 3 cm long, 1 cm wide bars. Remove the fried liver from the pan and add the carrots. Add vegetable oil and fry the carrots until golden brown.
3. Peel the potatoes, wash, cut into large wedges and fry in a pan after the carrots until golden brown. All products do not need to be brought to readiness, because they will still be boiling. It is necessary that they only be covered with a crust.
4. Place the fried liver, carrots and potatoes in a deep saucepan.
5. Add tomato paste, bay leaf, chopped garlic and allspice peas to the food. Season with salt and pepper. Fill with water, stir and place on the stove.
6. Boil, turn the temperature to the lowest setting and cook the liver and potato roast covered for 40 minutes. At the end of cooking, you can add chopped herbs to the pan.
See also a video recipe on how to cook roast liver.
