Liver with potatoes in a frying pan

Basic recipe for a hearty dinner with the family. With this recipe, a delicious and healthy, and, last but not least, a nutritious and budget dinner will be ready after twenty minutes of active cooking time. Moreover, potatoes with meat (in this case with liver) are always a success.

UnicornSteak

The author of the recipe

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Composition / ingredients

Servings:

Liver

200

Potatoes

300

Onion

Carrots

Vegetable oil

Water

0.5

Bay leaf (Small)

Salt

to taste

Ground hot pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 27 % 6 g

Carbohydrates 45 % 10 g

113 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make liver with potatoes in a frying pan? Peel the onion from the husk. Wash and peel the carrots. Finely chop the onion. Grate the carrots on a coarse grater.
Step 2:
Heat sunflower oil in a saucepan. Reduce the heat to medium and fry the carrots and onions until soft for five minutes.
Step 3:
Wash and peel the potatoes. Cut into rather large cubes. It should stand out noticeably in the finished dish.
Step 4:
Put the potatoes in a saucepan with carrots and onions and fill with water. The water should completely cover the potatoes. Simmer the vegetables under a closed lid over low heat for twenty minutes, stirring occasionally. Potatoes should become soft.
Step 5:
Wash the liver and free it from the films and bile ducts. I chose beef liver. Cut the liver into small pieces. Add the bay leaf to the saucepan and lay out the liver. Add salt and pepper to taste. Stir and simmer for another fifteen minutes until the liver is ready.

The amount of water specified in the recipe is approximate. The exact amount of it will depend on the volume of the saucepan, the shape of the potato slicing and the stewing time. In any case, if the water has time to boil, it can always be added. In this case, it is better to pour boiling water or, in extreme cases, hot water, so as not to stop the heat treatment process.
But be careful when pouring boiling water into the saucepan! Since the water will immediately evaporate, there is a risk of burning your hands with steam.
Instead of beef liver, both pork and chicken are used, and even rabbit liver, for example. Choose the one that is at hand. The taste of the finished dish will be approximately the same.
The only thing is, I prefer to choose a chilled liver, not a frozen one. I think it tastes better.
When stewing potatoes, I always bring them to the state of "plus five minutes after cooking". That is, the potato pieces should soften their edges and become soft, and not sharp, as just after slicing. Thus, there is always a small amount of thick gravy in the dish. It's delicious for me, and you decide for yourself!
In my opinion, it is good to serve such a dish with a fresh salad, seasoned with olive oil, rye bread and any tomato-based sauce.
I wish you bon appetit!

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.