Beef liver and new potatoes one pot
Serving: 4-6
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Directions
- Mix the flour, 5ml (1 tsp) of the paprika, salt and pepper well and toss through the liver.
- Heat the oil in a large frying pan or wok and cook the potatoes until cooked through, for (+/- 20 minutes) sprinkle with remaining paprika, remove and set aside.
- In the same pan add the liver and toss to cook for (+/- 20 minutes). Sprinkle with the coriander and spring onions and toss through. Add back the potatoes and stir to combine well. Remove and keep warm.
- Deglaze the pan with the stock to make a sauce.
Ingredients
- 30 ml (2 tbsp) cake flour
- 10 ml (2 tsp) paprika
- Salt and freshly ground black pepper, to taste
- 800 g beef liver, cleaned and sliced
- 30 ml (2 tbsp) vegetable oil
- 300 g potatoes, halved and par boiled
- 2 stalks spring onion, chopped
- 30 ml (2 tbsp) fresh coriander, leaves only chopped
- 125 ml (½ cup) beef stock