Potatoes stuffed with a liver not absolutely usual, but very tasty dish. It very well will be suitable for a treat of guests or for a house festive dinner.
It is required to you
- - 1 kg of potatoes,
- - 200 g of beef liver,
- - 1 head of onions,
- - 40 g of fat.
- For sour cream sauce:
- - 4 tablespoons of sour cream,
- - 1 teaspoon of wheat flour,
- - 15 g of a desi,
- - 1 head of onions,
- - 4 tablespoons of meat soup,
- - 2 bay leaves, pepper and salt.
Instruction
1. Sour cream sauce. We take a bulb of the average size approximately weighing 100 гр. We clean from a peel, it is very small cut and we fry. In a small frying pan we roast wheat flour without oil addition. We boil broth and we pour out in a roasted flour. We mix so that gruel turned out. We will steam 15 more minutes. We filter the received gruel through a small sieve, we add to it the overroasted onions and all seasonings, we cook 15 minutes. In 5 minutes until ready we add sour cream and we boil a little more.
2. We take a liver, we cut out bilious channels, we skim, we wash and we do preparations in the form of bars. We clean onions and we slice half rings, we cut fat as it is possible more small and we roast all this.
3. We choose potatoes as the size suitable for a farshirovka and approximately identical. Then we boil them in a uniform, we exempt from a peel and we take out core. In each prepared potato we fill forcemeat from a liver. Now we put the stuffed potatoes in a superficial saucepan and we fill in with sour cream sauce with fried onions. We extinguish in an oven of 10-15 minutes.