Potatoes Stuffed with Liver with Sour Cream and Mushroom Sauce

Potatoes stuffed with liver, with sour cream-mushroom sauce, is a tasty and satisfying dish that can be prepared for a family dinner or for a festive feast. With all the simplicity of the ingredients, the dish can surprise with a successful combination of stuffed potatoes baked in vegetable broth with mushroom sauce. Several stages of preparation – and appetizing simplicity is already on your table!

Cook: 2 hour

Servings: 4

Ingredients

For the vegetable broth:

• Water – 500 ml
• Onions – 50 g
• Carrots – 50 g
• Celery (root) – 50 g
• Garlic – 2 cloves
• Bay leaf – 1 pc.
• Allspice peas – 2 pcs.
• Salt to taste
• Potatoes (the same size) – 12 pcs. (0.9-1 kg)
• Chicken liver – 300 g
• Vegetable broth – 300 ml
• Onions – 80 g (1 pc.)
• Milk – 200 ml
• Vegetable oil – 1-2 tbsp
• Salt to taste
• Ground black pepper – to taste
• Hard cheese – 50 g

  For sour cream and mushroom sauce:

• Champignons – 200 g
• Onions – 80 g (1 pc.)
• Butter – 20 g
• Sour cream (10-15% fat) – 200 g
• Flour – 1 tbsp (no slide)
• Salt to taste
• Ground black pepper – to taste
• Fresh parsley – 2 sprigs
• Fresh dill – 2 branches

Directions

1. Prepare your ingredients. Choose non-boiled potatoes so that they keep their shape well.

   

2. Prepare broth. Onions (1 pcs.), Carrots, celery root, and garlic cloves, peel, wash and chop coarsely.
3. Place prepared vegetables in a saucepan, cover with water. Add bay leaves and allspice to these. Bring the water to a boil and simmer the broth over low heat for about 40 minutes. Lightly salt the broth 5-10 minutes before cooking. Strain the finished broth and set it aside.
4. Wash the chicken liver, peel off the films and cut into medium pieces.
5. Pour milk over the prepared liver and leave for 2 hours at room temperature.
6. After the right time has passed, fold the liver into a strainer/colander. Then lightly blot with paper towels to remove any excess milk.
7. Peel the onion (1 pcs.) And cut into small cubes.
8. Heat oil in a frying pan put the liver in there and fry for 1 minute over high heat, stirring occasionally.
9. Add the onion and, stirring occasionally, fry over low heat for 7-10 minutes, until the onion is soft.
10. Remove the liver with onions from the heat and pass 2-3 times through a meat grinder or chop with a blender. Season the liver with salt and pepper to taste.
11. Peel the potatoes, wash, cover with water and add 1 pinch of salt. Bring the water to a boil and cook the potatoes until half cooked (about 10-15 minutes). Drain the potatoes and let cool slightly. Preheat oven to 180 degrees.
12. Core the potatoes, for example, with a knife (I adapted a knife for removing seeds from apples for this work).
13. Fill the potatoes with liver and onions (it is convenient to do this with a pastry bag without a nozzle or a regular food bag with a cut corner).
14. Place the stuffed potatoes in dense rows in a baking dish and pour in the broth (you can preheat it to a boil so that the dish starts to bake immediately). Place the dish in an oven preheated to 180 degrees and bake the potatoes with liver for 25-30 minutes.
15. Meanwhile, prepare the sauce for serving. Wash the mushrooms and cut them into slices.
    Onion (1 pc.) Peel, wash, and cut into cubes.
16. Melt the butter in a frying pan, put the onions and mushrooms there and fry for 7-10 minutes, until the liquid evaporates and the mushrooms are lightly browned.
17. Add salt, pepper and flour, mix.
18. Add sour cream to the mushrooms and stir. Bring the mushrooms and sour cream to a boil and simmer over low heat for 7-10 minutes.
19. Wash fresh herbs, dry them, and chop with a knife.
20. Add herbs to the sauce, stir and remove from heat.
21. Grate hard cheese on a fine grater.
22. Remove the baked stuffed potato dish from the oven and sprinkle it with grated cheese.
    Return the potatoes to the oven and bake for another 10-15 minutes.
23. Baked potatoes stuffed with liver, ready.

Enjoy your meal!

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