Liver Baked in Pots
by Editorial Staff
Recipe for liver in pots baked with potatoes and tomatoes. The liver is first fried in oil and then baked with vegetables.
Cook: 55 mins
Servings: 4
Ingredients
- Pork (or beef) liver – 500 g
- Potatoes – 6-8 pcs.
- Tomatoes – 1-2 pcs.
- Bulb onions – 2 pcs.
- Carrots – 1 pc.
- Vegetable oil – 4 tbsp
- Salt – 1 tbsp (to taste)
- Ground black pepper – 0.25 teaspoon (to taste)
- Bay leaf – 1-2 pcs. (taste)
- Milk (optional) – 400 ml
For filling:
- Garlic – 2 cloves (to taste)
- Greens – 4 branches (to taste)
Directions
- Cut the prepared beef or pork liver into pieces. If desired, to make the liver tender, it is necessary to soak it in milk for 30-40 minutes.
- Preheat a skillet with vegetable oil. Put the liver in hot oil.
- Fry the liver over medium heat until golden brown (1-2 minutes on each side).
- Boil water (or broth) in a convenient way. Wash the tomatoes and cut into wedges.
- Peel the carrots, wash and cut into quarters.
- Peel the onion, wash and cut into half rings.
- Peel the potatoes, wash and cut into wedges.
- Put the fried liver together with the oil in ceramic pots (or other heat-resistant dishes).
- Add potatoes, tomatoes, onions, carrots, salt, pepper and bay leaf to the liver. Pour hot water (or broth) over the liver and vegetables to cover half the contents of the pot.
- Cover the pots of liver and vegetables with lids and place in a cold oven. Turn on the oven and set the temperature to 190-200 degrees. Simmer the liver with vegetables for 30-35 minutes, until tender.
- Peel and chop the garlic. Wash and chop the greens with a knife.
- The liver baked with vegetables is ready. When serving, sprinkle the liver in pots with chopped garlic and herbs.
Enjoy your meal!
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