Potato stuffed with liver is not quite an ordinary, but very tasty dish. It is very suitable for treating guests or for a home gala dinner.
Pick your recipe
You will need
- -1 kg of potatoes
- -200 g of beef liver,
- -1 onion head,
- -40 g of fat.
- For sour cream sauce:
- -4 tbsp. spoons of sour cream
- -1 teaspoon of wheat flour,
- -15 g butter,
- -1 onion head,
- -4 tbsp. tablespoons of meat broth,
- -2 bay leaves, pepper and salt.
Instruction manual
1
Sour cream sauce.
Take a medium-sized onion about 100 g. Peel, finely chop and fry. In a small skillet, fry wheat flour without adding oil. Boil the broth and pour into the toasted flour. Mix so that it turns into gruel. Let's take another 15 minutes. Filter the resulting slurry through a fine sieve, add the onion and all seasonings to it, cook for 15 minutes. 5 minutes before cooking, add sour cream and boil a little more.
2
We take the liver, cut out the bile ducts, remove the film, wash it and make blanks in the form of bars. We clean the onion and chop in half rings, cut the fat as finely as possible and fry it all.
3
Choose potatoes in a size suitable for stuffing and about the same. Then boil them in their uniforms, free them from the peel and take out the middle. In each prepared potato, we stuff minced liver. Now put the stuffed potatoes in a shallow saucepan and pour sour cream sauce with fried onions. Stew in the oven for 10-15 minutes.