Recipe Chicken liver with mushrooms in a slow cooker. Calorie, chemical composition and nutritional value.

Recipe for chicken liver with potatoes in a slow cooker

In order to make this dish, you need to prepare the following products:

• Chicken liver - 400 grams.
• Potatoes - 700 grams.
• Bell pepper, carrots, onions - one piece each.
• Garlic - three cloves.
• Hot water - 400 milliliters.
• Salt, suneli hops, ground black pepper - to your taste.
• Bay leaves - three pieces.
• Saffron - one teaspoon.
• Vegetable oil - for frying.

The algorithm for preparing chicken liver in a slow cooker with potatoes is as follows:

1. Peel carrots, onions, bell peppers and cut into small cubes.
2. Wash the liver and cut into several pieces.
3. Pour oil into the multicooker bowl, turn on the “Frying” option and add the liver and vegetables there. Mix everything and fry for about 20 minutes with the lid open, stirring occasionally.
4. Now we add pre-peeled and randomly cut potatoes to the mixture. We also add garlic passed through a press, bay leaf and all the spices. Fill with hot water.
5. We set the “Stew” mode, after 40 minutes the dish will be ready.

Keep the finished chicken liver in a slow cooker with potatoes under a closed lid for another 10 minutes to infuse.

Ingredients

• 6-8 medium sized potatoes
• 0.5 kg beef liver (can be replaced with pork liver)
• 2 onions
• 150-170 ml of clean water
• 1 carrot
• 2-3 tbsp. sour cream of any fat content
• salt, pepper, spices to taste

Homemade recipe

1. Wash and dry the liver, cut into medium-sized pieces. Peel the potatoes and cut into small cubes. Peel the carrots and grate them. Peel and cut one onion into small cubes, and peel the second and cut into thin rings.
2. Pour a couple of tablespoons of vegetable oil into the multicooker bowl and add onions and carrots. Fry vegetables in the Fry or bake mode for 5 minutes. Then add the chopped liver and fry it along with the vegetables, stirring, in the same mode for about 10 minutes.
3. Pour water into a small container, combine with sour cream, salt and pepper (the sauce should be a little salty and peppered, because the dish is not salty). 15 minutes after starting cooking in the Baking mode, add the potatoes, pour in the sour cream filling and stir.
4. Cook potatoes with liver in a slow cooker for about 45 minutes in the Stew mode. After the beep, add salt, pepper and spices to taste (if necessary), cover with a lid and leave to brew for 15 minutes.
5. Transfer the potatoes and liver from the multicooker to plates and serve as a main dish. Bon appetit!

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Baked potatoes with champignons

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120 min. / Difficult

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• how to fry meat and potatoes in a frying pan

Dish with cream sauce

Stewed potatoes with chicken liver in a slow cooker with cream turns out incredibly tender. Prepare the following ingredients:

• Potatoes - 500 grams.
• Chicken liver - 400 grams.
• Onions and carrots - one medium piece each.
• Salt, ground black pepper, curry - to your taste.
• Vegetable oil - for frying.
• Cream 30% - one glass.
• Butter - 50 grams.

Prepare chicken liver in a slow cooker with potatoes like this:

1. Peel the onions and carrots and chop them in random order.
2. Grease the multicooker bowl with vegetable oil, turn on the “Baking” option and add vegetables there. Simmer them for a quarter of an hour.
3. Now we add pre-washed and chopped chicken liver to the vegetables. Place butter on top. Mix everything and simmer for five minutes.
4. Next, add potatoes, cut into small cubes. Salt, pepper, add curry and pour cream on top.
5. We switch the device to the “Stew” mode, close the lid, after 40 minutes the dish will be ready.

Liver with mushrooms in sour cream sauce

This dish is considered an excellent idea for the table in case of unexpected guests. The combination of mushrooms, liver and sour cream sauce creates an unforgettable taste and delicate aroma.

Products:

• 0.6 kg of liver;
• 350 g mushrooms;
• 1 onion;
• 300 ml 20% sour cream;
• 1 clove of garlic;
• 40 ml oil for frying;
• a little flour;
• pepper;
• oregano;
• chopped dry basil;
• a bunch of greenery;
• salt.

Cooking time: 35 minutes.

Calorie content: 112 Kcal per 100 g.

Cut the offal into small pieces. Pour oil into the pan, and when it gets hot, add the liver. Fry over low heat for eight minutes. For uniform frying, it should be stirred periodically. You also need to add salt and seasonings to taste.

Wash the mushrooms, cut into small slices, and cut the onion into rings. Squeeze the garlic with a garlic press.

Remove the fried liver from the pan and place on a plate. In the oil where it was cooked, fry the chopped garlic and onion. If the onion has become translucent, add mushrooms and cook over medium heat until the liquid evaporates. Then add the liver to the champignons and simmer. Add oregano, pepper and basil.

Dilute flour in sour cream and stir until smooth (there should be no lumps in the mixture). Pour the mixture into the liver with onions and mushrooms. Mix everything and simmer over low heat.

To make the taste more pronounced, wild garlic can be added to the offal. Or you can chop any greens and sprinkle them on top of the liver with mushrooms in sour cream sauce.

Recipe with mushrooms

To prepare this dish we need:

• Chicken liver and champignons - 400 grams each.
• Potatoes - six pieces.
• Sour cream - 300 grams.
• Butter - 50 grams.
• Garlic - three cloves.
• Warm water - 100 milliliters.
• Salt - to your taste.
• Onion - one head.

Cooking method:

1. Set the multicooker to the “Frying” option, add butter and add onion cut into half rings, simmer until transparent.
2. Wash the mushrooms, cut into slices and add to the onion. Cook until the water from the mushrooms has evaporated.
3. Now add the chopped liver, mix and cook for about five minutes.
4. Cut the potatoes into small cubes and add to the main mixture. Salt everything.
5. Add water and pressed garlic to the sour cream, stir and pour the sauce over the dish.
6. Switch the device to the “Extinguishing” mode, close the lid. In half an hour you can enjoy a delicious dinner.

Cooking recipes step by step

Chicken liver with mushrooms can be prepared for a chic dinner with a loved one or as an appetizer for a fun and noisy company.

Peel the champignons, rinse thoroughly and cut into quarters. Then fry the champignons in oil. Five to seven minutes are enough for frying. Wash the liver thoroughly, cut into small pieces and add to the pan with the champignons.

Chop the peeled onion into medium pieces. Add it to the liver and mushrooms. Salt the dish to taste and add a mixture of peppers. Cover and simmer for another fifteen minutes.

This dish is served as a side dish with mashed potatoes, boiled buckwheat, wheat porridge or pasta. It is recommended to decorate the top with a sprig of dill, basil or dill.

Recipe 2

Required for the dish:

• 0.5 kg of liver;
• 200 g of any mushrooms;
• 1 garlic;
• 30 g flour;
• 1 tbsp. a spoon of paprika;
• a bunch of dill;
• a little salt and ground pepper.

For the gravy:

• 1 tomato;
• 60 ml white sour wine.

Cooking time: half an hour.

Calorie content: 119 kcal per 100 g.

Boil the chopped mushrooms and drain in a colander. Finely chop the onion and fry separately. Add chopped garlic and mushrooms to it. Fry for seven minutes.

Wash the offal, cut into cubes and roll in flour with the addition of paprika. Then put it in a frying pan with oil and simmer a little. Add onions and mushrooms. Simmer for another five minutes. Don't forget to add salt and pepper.

To prepare the sauce, you need to peel the tomato and grind it using a meat grinder or blender. Then mix with wine and pour into the stewed liver. Cook the dish over low heat for a few more minutes.

It is advisable to garnish with chopped basil, green onions or parsley.

Chicken liver in a slow cooker with potatoes and sour cream

• Chicken liver - 500 grams.
• Potatoes - five medium tubers.
• Sour cream - 200 grams.
• Garlic - four cloves.
• Salt and oregano - to our taste.
• Butter - 20 grams.

Cooking method:

1. We wash the liver, cut it into pieces and fry it in a multicooker bowl in butter in the “Frying” mode for about five minutes.
2. Next, add finely chopped garlic and medium diced potatoes.
3. Salt, add oregano and pour sour cream over everything. If the sour cream is very thick, add a little water.
4. We switch the device to the “Quenching” mode and wait for the end of cooking.

Step-by-step preparation

1. Prepare your ingredients. We cut the liver into pieces.
2. Cut the onion into rings, place in a slow cooker and fry in the “Baking” mode for 5-7 minutes.
3. I cut the mushrooms into random pieces, the size of the liver.
4. Now put all the ingredients into the slow cooker. If you want gravy, add a glass of water. Set the mode to either “Stew” for an hour or “Baking” for 40 minutes. That is: the liver can be fried with vegetables or stewed. Don't forget to add spices!
5. Here is the liver with mushrooms in a slow cooker and it’s ready. Bon appetit!

And you probably know how delicious it is. Have you ever stewed liver and mushrooms together in sour cream? It turns out twice as tasty! I will say more - such overeating that it can easily lead to the sin of gluttony.

The dish is prepared from readily available ingredients. Although, maybe not exactly budget ones. No, liver is definitely cheaper than meat now. But prices for frozen wild mushrooms and sour cream can be steep. However, let’s not forget about the benefits of offal and “forest meat” (as nutritionists jokingly call mushrooms from the forest, and there is some truth in every joke). Therefore, let's pamper our family, prepare for them a delicious dinner or a main course for lunch - beef liver with mushrooms and onions stewed in sour cream in a slow cooker.

Comment for those whose “magic pot” differs from mine in both model and brand. Don’t let the fact that the recipe belongs to another slow cooker stop you or scare you. After all, nowadays almost any device has a “Extinguishing” button. Also, most people have “Frying”, and where it is missing, “Baking” comes to the rescue (for me, for example). The remaining nuances of preparation will be described in detail below step by step.

Beef liver pate with mushrooms

This is what he says about his dish - in this pate, the taste of liver becomes “background”, dissolving in other ingredients. The presence of fried oyster mushrooms decorates the pate and gives lightness to its structure. Passed vegetables cope with the task that is usually entrusted to butter: the dish receives “pate” plasticity. Therefore, butter is used in minimal quantities. Beef and mushroom pate can be used to fill various baked goods: puff pastries, custard profiteroles, and salted shortbread pastry tubes.

Products:

• beef liver – 300 gr
• oyster mushrooms – 300 gr
• carrots - 1 pc.
• onion - 1 pc.
• soft cheese - 100 gr
• butter - 70 g
• sunflower oil – 60 ml
• Provençal herbs - 1 tsp.
• salt, dill leaves.

Step-by-step recipe with photos:

Pate can be prepared from different types of liver, but preference should be given to beef. There is no bitterness in this by-product, and its structure is devoid of rigidity. Soft cheese is an important ingredient in the pate; it will give the final dish juiciness and a special creamy flavor.

Sometimes beef liver is soaked for 1-2 hours in cold water or milk; this is done when you plan to fry thin slices for 3-4 minutes. If you intend to stew the beef liver for 20-25 minutes, you can limit yourself to the usual rinsing in cool water. By the way, the remaining water can be used to water indoor plants; house flowers really like this feeding.

Liver with champignons and potatoes

Any gourmet will love the unusual combination of liver, potatoes and mushrooms. Suitable for breakfast and first dinner. The dish is juicy, original and tasty.

Required Products:

• 750 g chicken liver;
• 400 g champignons;
• 10 potatoes;
• 320 ml milk;
• 2 onions;
• 40 g flour;
• 80 g of greens;
• seasoning;
• salt;
• oil for frying.

Cooking time: 95 min.

Calorie content: 110 Kcal per 100 g.

Potatoes need to be peeled, cut into cubes and fried. Wash the champignons thoroughly and cut into quarters or slices. They are fried separately. Fry the washed and chopped liver with the addition of chopped onion. After ten minutes, add flour and stir quickly.

Pour milk into the offal in a frying pan, add spices and, if desired, seasonings. Simmer until the sauce begins to thicken.

Place the ingredients in a special clay pot in the following order: potatoes, champignons and liver.

You can add water. Cover with a lid and place in the oven for half an hour.

Served with chopped herbs sprinkled on top. Potatoes can be replaced with buckwheat or pearl barley.

Ingredients for cooking

1. 1 kg beef liver
2. 400-450 g frozen (or fresh) forest mushrooms
3. 1-2 heads of onions
4. 200-250 g sour cream
5. 1-1.5 tbsp flour
6. salt and ground black pepper to taste
7. vegetable oil for frying

1. Prepare the liver (wash and dry with a paper towel or napkins). If it’s a little more or less than a kilogram, as they say, it won’t make a difference. Ideally, for extra softness, it is good to soak it in milk or, even better, in kefir for an hour or two in advance. But I received the freshest offal from relatives from the village, so I skipped the soaking process. Next we have mushrooms. Actually, they don’t have to be wild (frozen (like mine) or fresh). Champignons or oyster mushrooms will do. However, the aroma of the dish will be less pronounced. Once you remove the mushrooms from the freezer, there is no need to defrost them. It is enough to rinse under water and leave for 15 minutes in a colander. The next product needed for the dish is sour cream. Take it with the fat content that suits you. And the remaining ingredients that do not need comment are salt, pepper, flour to thicken the sauce, and oil for frying.

2. Cut the peeled onion into cubes or half rings (as you like) and fry in a slow cooker. Before doing this, pour a little vegetable oil into the bowl. Turn on Oursson to the “Baking” mode, leave the lid open.

3. As the onions begin to turn slightly golden, place the mushrooms in the bowl. Continue frying until the moisture evaporates and the mushrooms are lightly fried. While the mushrooms and onions are fried, we can strip the liver of films and veins, then cut into small pieces.

4. Empty the multi-pan and transfer the mushrooms and onions into any suitable container. Now put the offal into the slow cooker and lightly fry it. At the same time, stir frequently so that the pieces do not stick together and fry evenly. You can add a little oil. When the process is complete, turn off “Baking”.

5. We still have the liver in the bowl. We combine it with onions and mushrooms, which were fried before it. Salt and pepper to taste.

6. Add sour cream. If it is too thick, you can dilute it a little with boiled water. Mix the contents of the bowl. Close the lid of the device and turn on “Quenching” for an hour (in this mode, Orson works without pressure, i.e., like a regular multicooker).

7. After the signal, carefully add flour - one or one and a half spoons, depending on the desired consistency of the gravy, but if you want to leave it completely liquid, skip this step. We switch the multicooker to the “Baking” mode. Bring to a boil (be sure to stir often!) and after a couple of minutes turn off the “miracle pan”. Our dish is ready.

8. According to the classic version, serve delicious liver with mushrooms with mashed potatoes. But it would be a good combination to serve with pasta or cereals (buckwheat, rice, bulgur).

Bon appetit!

Liver is a very healthy product that should be present in our diet. You can prepare many different dishes from it, but pate is especially popular in our family. Today I want to talk about how to make beef liver pate at home.

I like this dish because with minimal time spent, the end result is a tasty and versatile product. You can simply spread the pate onto a slice of bread with a knife and you have a quick and healthy breakfast ready.

I’ve already talked about this, follow the link if you still neglect your morning meal.

Showing your imagination, you can use the pate as a cold appetizer on your holiday table. Look at the photo below, you will agree that this snack looks beautiful and appetizing.