Recipe for potato casserole with liver. Potato casserole with liver Liver casserole

Calories: Not specified
Cooking time: Not specified

We all love tastes from childhood, because they take us to the “beautiful far away”. A fragrant liver casserole like in kindergarten is no exception. This rich taste, delicate aromatic crust that melts in your mouth and gives an unforgettable delight. Treat yourself and your children to this delicious dish, because its preparation will require a minimum of effort and time. Also, in the step-by-step recipe for liver casserole, you can add additional ingredients such as rice, buckwheat, potatoes, making it a complete dish, or you can simply serve it with vegetables. Think. you will like this one too.

- carrots – 2 pcs.,
- liver (beef) – 600 gr.,
- onion – 2 pcs.,
- semolina - 2 tbsp.,
- eggs – 1 pc.,
- kefir – 200 ml.,
- vegetable oil - for frying vegetables,
- butter - to taste,
- pepper, salt - to taste.

Recipe with photos step by step:

First, take a deep bowl and mix 1 egg, semolina and kefir in it.




Separately, we need to grind the beef liver to a puree. For this I use a blender, but you can also put it through a meat grinder. Also chop 1 onion.




Next, pour the resulting slurry into a bowl with kefir, egg and semolina and mix thoroughly until smooth. Cover with cling film and place in the refrigerator.

Let's start sautéing the vegetables. Dice the onion, and three carrots on a coarse grater.






Then we send everything to fry in a preheated frying pan with oil, and bring it to a golden color.




Take a baking dish and grease it with butter (if you have a silicone one, you don’t have to use butter). Sprinkle with breadcrumbs.




Pour half of the liver mixture into a container and place the fried vegetables on top of it, distributing them evenly over the entire surface.




Then we cover the onions and carrots with the remaining part of the liver.






Place in an oven preheated to 180 C for 35-40 minutes. I would like to draw your attention to.




Allow the finished aromatic dish to cool slightly, cut into pieces and serve.
Bon appetit.

Everyone is well aware of the benefits of the liver. A variety of casseroles are no less praised - they say that they are easier to digest, and nothing harmful is formed in them during cooking... Let us add on our own: they are also prepared quickly and easily. So the most useful and convenient dish can be called liver casserole. Several different recipes are offered in this article.

Liver casserole with rice

In all versions of this dish, the most attractive is the wonderful combination of excellent taste and ease of preparation. However, it is worth noting that liver is rarely used in its pure form. Without any additives, it is more suitable for pies. Let's start with liver casserole with rice. For her, 400 grams of the valuable by-product are ground in a meat grinder with a large onion. At the same time, cook rice, about half a glass. The porridge is mixed with minced meat, an egg is driven into it, spices and salt are added, after which the mass is kneaded. The mold is coated with softened butter, the resulting “dough” is poured into it, and the liver casserole with rice is placed in the oven for about forty minutes. You need to check the readiness periodically: the cooking time depends on the diameter of your mold. A low casserole may cook faster.

Casserole with mushrooms

Champignons are a good companion for liver. The liver casserole with mushrooms is prepared a little differently: half a kilo of champignons is chopped together with a large onion; They are used for frying. 400 grams of liver (preferably beef) is cut into cubes and also browned. The liver is placed down in the mold, fried on top, the contents are poured with a glass of sour cream, crushed with cheese - and into the oven for forty minutes. Already in its finished form, you can sprinkle the piece of culinary art taken out of the mold with herbs.

Casserole with potatoes

An even more attractive and satisfying dish - even after a hard day at work, a tired man will eat to his heart's content. Frying is done from two chopped onions; after obtaining a golden color, add about half a kilogram of chopped offal, after about five minutes of stirring - two diced tomatoes (remove the skin). Another ten minutes of simmering - and add salt and pepper and a spoonful of tomato paste. Four large potatoes are mashed with a piece of butter and half a glass of cream. First, half of the puree is placed in the mold and leveled, the liver component is placed on top and covered with the second half of the potato. To ensure that the liver potato casserole in the oven acquires an appetizing tan, its top is smeared with yolk. After ten minutes of baking, the dish can be brought to the table by hungry family members.

Unusual casserole

Such a simple dish is quite suitable for welcoming guests. You could say this is a holiday casserole. Chicken liver in the amount of 400 g is soaked for half an hour in a glass of milk, after which the excess is cleaned off, and it is cut and seasoned. Two carrots are coarsely grated, three onions and the same number of tomatoes are cut into slices, ten grams of champignons are cut into small slices. A glass of sour cream is added with salt (you can also add pepper), mixed with chopped dill and whipped a little. The pan is covered with foil and a liver casserole is formed: first the offal itself, then half an onion (spread with sour cream dressing), on top - champignons - onions again (spread with mayonnaise) - carrots - mayonnaise again. The mold is put into the oven for half an hour, then its contents are sprinkled with cheese - and back, now for 10 minutes.

Liver-squash recipe

During the season of abundance of vegetables, liver casserole can be prepared with many gifts from the gardens. For example, like this: zucchini and carrots are grated (the ratio depends on the attitude of the housewife to these vegetables), raw liver and onions are twisted in a meat grinder, all this is mixed with the addition of all sorts of seasonings and two yolks. After kneading, the whites are added - beaten and carefully. The mass is loaded into the mold and baked for 30 minutes at medium oven heat. Because of the proteins, this liver casserole turns out very airy and tender. Those who wish can sprinkle it with cheese about ten minutes before turning off the oven.

Buckwheat with liver

First, frying is done - as you usually do. When it acquires the desired color, pieces of liver (half a kilogram) are added to the frying pan and brought almost until cooked. Once cooled, whatever was in the pan is put through a blender or processor to create a sort of paste. A glass of buckwheat is boiled and mixed with two beaten eggs and a 100-gram piece of butter (melt, but do not overheat). Stir the porridge with a spoon so that the fillings are distributed evenly. Next comes the liver casserole with buckwheat: first porridge, then vegetables with offal, porridge again. Those who wish can re-layer several times, the main thing is that there is buckwheat on top. 100 grams of grated cheese are mixed with half a glass of sour cream and distributed over the surface of the casserole. Bake until the top is golden brown.

What’s great about casseroles is that they don’t require any special cooking skill, they’re not time-consuming, and they always turn out delicious, no matter what you bake. Today we are preparing potato casserole with beef liver, a delicious dish for lovers of this particular offal.

Ingredients:(for 4 servings)

• 1 kg potatoes
• 250-300 g beef liver
• 50 g butter
• 1 egg
• 3-4 tbsp. l. milk
• 1 onion (100 g)
• 1 carrot (100 g)
• 1-2 cloves of garlic
• 50-60 g cheese
• salt, pepper
• vegetable oil

Preparation:

Boil the peeled potatoes until tender. It is better to cut large potatoes in half. While the potatoes are boiling, rinse the liver under running water and cut into 3-4 pieces. There is no need to clean films and vessels. Place the pieces in boiling salted water and cook at a low simmer for 20 minutes, skimming off the foam. Boiled livertake it out and cool, be sure to cover it with a plate, otherwise it will instantly dry out.

We clean the cooled liver from the outer film and grate it on a coarse grater. In this case, all internal vessels and veins will be easily separated and will not fall into the total mass.

If desired, the boiled liver can be cranked in a meat grinder, having previously cut out large hard knots.
Cut the onion into small cubes and fry in vegetable oil until transparent.

Three carrots on a coarse or medium grater, add to the onion, mix and continue frying until the carrots are soft.

Add grated liver, a clove of garlic passed through a press, and 3-4 tablespoons of milk. Stir and fry everything together for another 3-4 minutes. Taste it, add salt and pepper. Although the liver was boiled in salted water, this salt is sometimes not enough, so be sure to taste it.

Drain the water from the finished potatoes.

Mash it into a puree with a masher, add butter and a lightly beaten egg with a fork. Stir, taste for salt, add salt if necessary.

This quantity of products is designed for a small baking dish. If the shape is round, like mine, then its diameter should be approximately 20 cm, if square, then with a side of approximately 17-19 cm.
Lightly grease the mold with vegetable or butter and sprinkle with semolina or breadcrumbs.

Place half of the mashed potatoes into the pan and level the surface. It is convenient to do this with a silicone spatula, dipping it into water.

Place a layer of liver with onions and carrots on top of the potatoes.

Spread the remaining mashed potatoes on top.

Sprinkle the casserole with grated cheese.

I tried potato casserole for the first time quite recently, when I was in Vladimir. In the “Pizza To-To” grid, it was served very beautifully, in the form of a square with straight walls, and in the middle there was a layer of meat plus sauce. It seems to be the same as mashed potatoes with cutlets, but the effect is different.

I made this casserole with meat and it turned out delicious. And then I decided to cook. And it turned out delicious too. I used pork liver, but in the absence of it, you can cook it with chicken and beef.

A very good decision was to use cheese, sprinkling it on the liver layer, an excellent combination, so if you don’t have cheese in the house, but want to make a casserole, run to the store for it.

Get ready casserole in the oven will, due to the presence of sour cream, there will be an appetizing golden crust on its surface, and you can cut the casserole right in the pan in which it was baked

What you need to make potato liver casserole:

330 g pork liver
One large onion or a couple of medium ones
130 g cheese (any hard type)
850 g potatoes
2.5 spoons of sour cream
2 eggs
Vegetable oil for greasing the mold and frying the liver
Salt
Breadcrumbs or bran

How to cook potato casserole with liver in the oven

You need to start the cooking process by peeling and boiling the potatoes and frying the liver and onions.

How to boil potatoes in a slow cooker? I usually cook in the “Soup” mode; my default setting in Polaris 0517 is 1 hour. If they are large, I cut the potatoes into pieces, salt the water, and pour it to the level of the potatoes. And no slamming of the lid, no steam, no escaping water, just peace and quiet while the potatoes are boiling.

And therefore, while the potatoes are boiling, you can do the liver. Wash it and cut it into pieces, cut the peeled onion too. This can be done in large pieces so as not to waste time.

Pour oil into the multicooker bowl, add the liver and onions. And fry for 15 minutes, adding a little salt.
Grind the fried liver with onions, either passing through a meat grinder or chopping in a food processor. Transfer to a plate:

When the potatoes are ready, cool them a little and add eggs to them. Crush it here:

Now we need to start forming our casserole.

To do this, grease the mold with vegetable oil and sprinkle with breadcrumbs or bran.

Divide the potato mass into two parts. Place one part on the bottom, leveling with a spatula or your hands.

Place the liver filling on it in an even layer.
Throw grated cheese on top:

And cover all this splendor with a second layer of potatoes. If it gets sticky, wet your hands with water.

Level and grease with sour cream:

Place the casserole dish in the oven on the middle level, setting 170-180-200 degrees. Cooking time is approximately 25-30 minutes, during which time the sour cream will brown. This is what the finished product looks like potato casserole with liver:

Cut it with a knife directly in the mold, carefully remove it in portions and place it on plates. Decorate as desired:

Tasty, original, cheap.

Recipes with liver:

Delicious potato casserole with liver - it's easy! The casserole has a fairly expressive taste, despite the fact that half of it is mashed potatoes, enriched with egg for greater tenderness. And hard cheese, in turn, forms a crispy crust on the surface of the casserole.

This casserole is another way to use liver deliciously. I used beef, but either chicken or pork would work well here.

A delicate casserole made from simple ingredients - every housewife should definitely have this recipe! If you love the combination of potatoes and cheese, then try the potato casserole with cheese, the recipe for which I published on the blog earlier.

Ingredients:

• 6 potatoes
• 400 g liver
• 2 onions
• 150 ml milk
• 50 g butter
• 1 chicken egg
• 30 g hard cheese
• Salt, black pepper and herbs to taste
• Vegetable oil for frying

Cooking the dish step by step with photos:

1. Peel the potatoes and cut them into pieces.
2. Pour water into a saucepan, add potatoes and cook until tender. Drain the water and let the potatoes cool.
3. Peel the onion, wash it and chop it finely.
4. Heat a frying pan with vegetable oil and add the onion.
5. Fry until golden brown.
6. We thoroughly wash the liver under running water. Pass it through a meat grinder.
7. Add the liver to the onion, stir-fry.
8. Add salt and herbs to taste.
9. Pour in milk (can be replaced with low-fat cream). Increase the temperature slightly so that the liquid evaporates. Don't forget to stir. Fry until the excess liquid has completely evaporated, at the same time trying not to dry out the liver.
10. Mash the potatoes thoroughly, as if mashed.
11. Beat the egg and add butter.
12. Mix thoroughly.
13. Grease the baking dish with vegetable oil. Place half of the potato mixture on the bottom of the mold.
14. Lay out the liver in a layer.
15. Place the potatoes again.
16. Grate three hard cheeses.
17. Sprinkle our casserole with cheese.
18. Place in the oven at 180 C for 25-30 minutes.
19. Our potato liver casserole is ready! Delicious both hot and cold – let’s treat ourselves!