Braised Beef Liver with Roasted New Potatoes

Liver of liver fried on bacon, lard and onion, simmered with broth, seasoned with puree, garlic and paprika, finished salted, served with boiled, then baked new potatoes.

Ingredients:

Rule for 4 servings: 600 g of cleaned beef liver (veal) 100 g bacon 2 pcs garlic cloves ./td> 2 pcs onions 1 tbsp rajski puree 1 tbsp smooth flour 1 tablespoon lard beef broth (bouillon, I use Knorr rich) sweet paprika cumin pepper salt For potatoes: 800 g small new potatoes herbs (thyme, rosemary, parsley) garlic water oil salt

Procedure:

1. Wash and dry the cleaned liver
2. Let the bacon fry, add lard, onion, let it turn golden
3. Add unsalted peppered liver, which we fry, add paprika, garlic, puree, a little broth, simmer in fat
4. When the liver is soft, salt it, the juice, which should not be too much, dust with flour and boil it through
6. Serve with potato chips that we have pre-cooked until semi-soft and then baked with herbs salt and oil, garnish with parsley. Preparation of potatoes:
1. Boil the washed unpeeled potato chips for 15 minutes in slightly salted water, then remove them and let them drain thoroughly
2. Spread them on a baking tray, drizzle with oil, sprinkle with salt and sprinkle liberally with chopped herbs
3. Bake them in a preheated oven at 200 °C until soft.

Recommendation:

Tomato salad is perfect for this dish.

Note:

Recipe from Cooking with Tom, photo and text by Tomáš Mika