Sliced onion Liver with Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g liver (s) (pork or beef), shredded
- 200 g onion (s), cut into rins
- some flour for dusting
- Oil (rapeseed oil)
- butter
- 500 g potato (s)
- 1 tablespoon, leveled vegetable stock
- nutmeg
- salt
- pepper from the grinder
- water
Print Recipe
Pin Recipe Instructions
- Heat the butter and rapeseed oil in the pan and fry the onions, cut into rings, until golden brown. Dust the chopped liver with a little flour and then add to the onions in the pan. Fry, turning several times, and only season with salt and pepper at the end of the cooking time.
- In the meantime, peel the potatoes, cut them into cubes and cook them in enough water with the vegetable stock as required. Then mash to a pulp and season with butter, nutmeg and salt.
- Arrange and serve on plates.
- This goes well with fresh salad of your choice.
- Tip: If you glaze the onion a little with sugar, the liver has a slightly sweet taste (but it is a matter of taste).
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