Delicious roast of pork liver. All ingredients are pre-fried, and then baked in pots, in the oven.
Ingredients
Pork liver – 300 g
Potatoes – 500 g
Onion – 2 pcs.
Tomato paste – 1,5 tbsp. l.
Sunflower refined oil – 60 g
Wheat Flour – 2 tbsp. l.
Pepper black ground – 1 pinch
Salt – to taste
Meat broth – 0.5 cups
Green parsley – 8 branches
Cooking process
The fry is cooked, mainly from meat, but it is not less delicious and it is obtained from by-products. Cook the roast, most often in small portioned clay pots. The dish is served with canned or fresh vegetables.
For the preparation of roast you need to take fresh pork liver, potatoes, onion, tomato paste, sunflower refined oil, wheat flour, fresh parsley, meat broth, black pepper and salt.
The liver is cleaned of films and blood vessels, rinsed and cut into pieces (2-3 pieces per serving), and then sprinkle with salt and pepper and marinate for 10-15 minutes.
Peel potatoes and cut into cubes.
Pieces of liver roll in flour.
Fry the liver on hot oil.
Simultaneously fry the diced potatoes in another bowl.
Peel the onion and finely chop.
Fry the onion in oil until lightly bruised.
Add the tomato paste to the onion.
Put the mixture out for 3 minutes.
Put the potatoes in clay pots.
Place the slices of the liver over the potatoes.
On the liver lay onions with tomato and pour broth.
Put the fry under the lid for 15 minutes.
When serving roast sprinkle with chopped parsley.
Roast from the liver in the pots is ready.
Bon Appetit!
Roast from the liver
Delicious roast of pork liver. All ingredients are pre-fried, and then baked in pots, in the oven.
Ingredients
Pork liver – 300 g
Potatoes – 500 g
Onion – 2 pcs.
Tomato paste – 1,5 tbsp. l.
Sunflower refined oil – 60 g
Wheat Flour – 2 tbsp. l.
Pepper black ground – 1 pinch
Salt – to taste
Meat broth – 0.5 cups
Green parsley – 8 branches
Cooking process
The fry is cooked, mainly from meat, but it is not less delicious and it is obtained from by-products. Cook the roast, most often in small portioned clay pots. The dish is served with canned or fresh vegetables.
For the preparation of roast you need to take fresh pork liver, potatoes, onion, tomato paste, sunflower refined oil, wheat flour, fresh parsley, meat broth, black pepper and salt.
The liver is cleaned of films and blood vessels, rinsed and cut into pieces (2-3 pieces per serving), and then sprinkle with salt and pepper and marinate for 10-15 minutes.
Peel potatoes and cut into cubes.
Pieces of liver roll in flour.
Fry the liver on hot oil.
Simultaneously fry the diced potatoes in another bowl.
Peel the onion and finely chop.
Fry the onion in oil until lightly bruised.
Add the tomato paste to the onion.
Put the mixture out for 3 minutes.
Put the potatoes in clay pots.
Place the slices of the liver over the potatoes.
On the liver lay onions with tomato and pour broth.
Put the fry under the lid for 15 minutes.
When serving roast sprinkle with chopped parsley.
Roast from the liver in the pots is ready.
Bon Appetit!