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Potatoes fried with liver
1 serving
cut beef or pork liver into pieces, salt, sprinkle with pepper, roll in flour, put in heated oil, fry with chopped onions until tender, often turning the pieces. cut the potatoes into cubes, salt, stir, fry in heated oil. boil the toasted liver in sour cream, stirring continuously until the sauce thickens, then put on a dish, pour over the strained sauce, tan the roast potatoes, sprinkle with parsley greens.
cut beef or pork liver into pieces, salt, sprinkle with pepper, roll in flour, put in heated oil, fry with chopped onions until tender, often turning the pieces. cut the potatoes into cubes, salt, stir, fry in heated oil. boil the toasted liver in sour cream, stirring continuously until the sauce thickens, then put on a dish, pour over the strained sauce, tan the roast potatoes, sprinkle with parsley greens.
potatoes - 1 kg, beef liver - 500 g, onions - 100 g, butter - 50 g, pepper - 1 g, allspice - 2 g, sour cream - 200 g, flour - 1 tbsp. spoon, parsley greens - 15 g, salt to taste
