Hungarian puree (with sautéed liver) a la Anca

Name: Hungarian puree (with sautéed liver) a la Anca - Dafina L.
Ingredients: 300 grams of liver 500 grams of potatoes two onions milk butter salt thyme hot paprika tomato paste

Meat - Hungarian puree (with sautéed liver) a la Anca by Dafina L. - Recipia

Hungarian Mashed Potatoes with Fried Chicken Livers - A la Anca Welcome to the world of culinary delights, where tradition meets authentic taste! Today, I invite you to discover my favorite recipe for Hungarian mashed potatoes, a dish that reminds me of the lavish meals at my grandmother's, who came from Transylvania. This recipe combines the spicy aroma of spices with the smooth texture of the mashed potatoes, making it perfect as a side dish for roasts or sausages, but also delicious simply alongside a fresh salad. Preparation time: - Preparation time: 15 minutes - Cooking time: 30 minutes - Total time: 45 minutes - Servings: 3 Necessary ingredients: - 500 grams of potatoes - 300 grams of chicken livers - 2 medium onions, sliced - 100 ml of milk (or as needed) - 30 grams of butter - Salt, to taste - 1 tablespoon of tomato paste - ½ teaspoon of hot paprika (adjust to taste) - ½ teaspoon of thyme - Olive oil for frying - Garlic (optional for livers) Preparing the Hungarian mashed potatoes: 1. Boiling the potatoes: Start by peeling the potatoes and cutting them into cubes. Place them in a pot with cold water and a teaspoon of salt. Boil the potatoes for about 20 minutes until tender. A simple way to check if they are ready is to poke a cube with a fork; if the fork goes in easily, they are done. 2. Preparing the onion: In a pan, add 2-3 tablespoons of olive oil and heat it over medium heat. Add the sliced onion and sauté until golden. This step is essential to release the flavors that will add extra taste. 3. Adding spices: Once the onion is golden, add a tablespoon of tomato paste and hot paprika. Mix well and let it simmer for 2-3 minutes. Then add thyme and mix to combine the flavors. 4. Preparing the mash: After the potatoes are boiled, drain them well and add the butter and milk. Mash the potatoes with a potato masher or an immersion blender until you achieve a smooth consistency. Add the onion and spice mixture to the mash, along with salt to taste. Mix well, and the Hungarian mashed potatoes are ready to be served! Preparing the livers: 5. Frying the livers: In the same pan, add a little oil and heat it over medium heat. Place the livers in the pan and fry for 5 minutes, covered with a lid to steam. This will help keep the livers juicy. 6. Seasoning the livers: After 5 minutes, add crushed garlic (if desired) and season with salt, pepper, and thyme. Cover again and let cook for another 10 minutes until tender and well-cooked. Serving: The Hungarian mashed potatoes are served warm, alongside the fried livers, but can also be a side dish for roasts or sausages, accompanied by a fresh green salad with cucumbers, green onions, and radishes, drizzled with olive oil and lemon juice. This combination is perfect for adding freshness and crunch to your meal. Tips and suggestions: - Variations: You can replace the livers with chicken or turkey meat, or even mushrooms for a vegetarian option. - Flavors: If you prefer a more intense taste, you can also add a teaspoon of Worcestershire sauce to the onion mixture. - Calories and nutritional benefits: This recipe contains approximately 450 calories per serving, due to the protein from the livers and carbohydrates from the potatoes. Additionally, the livers are an excellent source of iron and B vitamins. Frequently asked questions: - Can the mash be made in advance? Yes, the mash can be prepared a day ahead and stored in the refrigerator. Reheat before serving. - How can I make the mash creamier? Add more milk or even cream for an even creamier mash. This recipe for Hungarian mashed potatoes with livers is a true invitation to the table, bringing together flavors and culinary traditions. Moreover, it is a simple recipe that impresses with its rich taste. So, I encourage you to try it and adapt it to your own preferences! Enjoy your meal!

Ingredients

300 grams of liver 500 grams of potatoes two onions milk butter salt thyme hot paprika tomato paste

Hungarian puree (with sautéed liver) a la Anca

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