Potato zrazy with liver

Potato zrazy with liver

First of all, I want to share some secrets that are very important in order to make the «dough» for the phrases elastic and they did not lose shape during cooking. And it’s not about the amount of flour. We use it at a minimum.

1. With the boiled potatoes drain all the liquid. Before you crush it, it must be absolutely dry!
2. The puree should completely cool before adding flour and egg to it. We form zrazy from the cold potato mass.

You will need:

Ingredients for Srazes:
— potatoes;
— the egg;
— 2 tbsp flour;
— salt.

Ingredients for liver filling:
— Beef liver;
— bulb;
— vegetable oil (for frying onions);
— salt, black pepper powder.

And also bread crumbs, one raw yolk.

How to cook:

1. Clean potatoes, mine, boil, do not forget to salt. Forgery.

2. Add 2 tbsp flour and one raw egg to the cooled mashed potatoes. Thoroughly mix. The mass should be elastic and well detached from the hands.

3. Cooking stuffing.
The liver is boiled. Grind the blender (you can pass it through a meat grinder). We clean the onion, finely chop, fry in vegetable oil until soft. We connect the liver with onions, salt and pepper. Add a couple of st.l of mashed potatoes (to give the filling a homogeneous mass) and mix well.

4. We take a lot of puree to form a flat loaf, on which we spread the filling. Then gently connect the opposite edges of the lozenge. We mold like a patty. We give the necessary form.

5. We fall off from all sides in breadcrumbs. You can simply lubricate the top with a yolk. We lay out on a baking sheet, greased with vegetable oil.

6. Cook in the oven at 180-200 degrees for 15 minutes.

Sauce to your taste. I recommend with sour cream!

Bon Appetit!

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