John Myers
Contents
show
Tender Beef Liver with Mild Fried Potatoes
The perfect tender beef liver with mild fried potatoes recipe with a picture and simple step-by-step instructions.
For the liver:
- 350 g Young cattle liver
- 2 tablespoon Flour for flouring
- 40 g Margarine
- 1,5 Half-Sliced onion
- Black pepper from the mill
- Salt
- 2 Splash Maggi wort
For the potatoes:
- 700 g Jacket potatoes from the previous day
- 30 g Branded butter
- 1 tablespoon Extra virgin olive oil
- 1 Roughly diced onion
- 2 Pinches Black pepper from the mill
- 2 Pinches Salt
- Peel the potatoes and cut them into not too thin slices.
- Melt half of the margarine in a pan and fry the onion slices until golden brown, then lift onto a plate and only then pour a little pepper, salt and two dashes of Maggi over it. Put aside.
- Melt the rest of the margarine in the pan and gently fry the lightly floured pieces of liver over a mild heat until they are golden brown.
- In a second pan, heat the butter with the olive oil and add the potatoes with the coarse diced onions and sprinkle with salt and pepper. Fry until everything has turned a soft golden yellow color – turn every now and then.
- Just before serving, push the liver to the edge of the pan and slide the onions that have been set aside into the middle of the pan – they should just about be heated.
- Arrange the fried potatoes on plates and add the pieces of liver with the onion slices. Good Appetite!!
Facebook Comments