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@mantri.soleh: Fans Ramoon....

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Thursday 06 August 2026 03:26:38 GMT
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Rustic Country-Style Beef Liver in Paprika Onion Gravy over Velvety Mashed Potatoes Ingredients: For the Braised Liver and Onion Gravy 2 lbs beef liver, trimmed and sliced into bite-sized pieces 2 tbsp all-purpose flour 1 tsp salt 1 tsp black pepper 1 tsp sweet paprika 2 tbsp vegetable oil 2 large onions, thinly sliced 3 cloves garlic, minced 2 tbsp tomato paste 1 1/2 cups beef stock 1 tbsp Worcestershire sauce 1 tsp smoked paprika 1 tbsp butter For the Mashed Potatoes 2 lbs Yukon Gold potatoes, peeled and cubed 4 tbsp butter 1/2 cup heavy cream Salt to taste Directions: Place the potatoes in a large pot of salted water. Bring to a boil and cook until fork tender, about 20 minutes. Drain the potatoes and mash with butter, heavy cream, and salt until smooth and creamy. Keep warm. In a bowl, combine flour, salt, pepper, and sweet paprika. Coat the liver pieces lightly in the seasoned flour. Heat vegetable oil in a large skillet over medium-high heat. Brown the liver pieces quickly for 1-2 minutes per side. Remove and set aside. Reduce heat to medium. Add onions and cook slowly for 15-20 minutes until deeply golden and caramelized. Stir in garlic and cook for 30 seconds. Add tomato paste and smoked paprika. Cook for 1 minute while stirring. Pour in beef stock and Worcestershire sauce, scraping up any browned bits from the pan. Simmer for 5 minutes until slightly thickened. Return the liver to the skillet and simmer gently for 10-12 minutes until tender. Stir in butter for a glossy finish. Spoon creamy mashed potatoes onto serving plates and top generously with the braised liver, caramelized onions, and rich paprika gravy. Serve immediately while hot and steaming. Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes Kcal: 620 kcal | Servings: 6 servings
Rustic Country-Style Beef Liver in Paprika Onion Gravy over Velvety Mashed Potatoes Ingredients: For the Braised Liver and Onion Gravy 2 lbs beef liver, trimmed and sliced into bite-sized pieces 2 tbsp all-purpose flour 1 tsp salt 1 tsp black pepper 1 tsp sweet paprika 2 tbsp vegetable oil 2 large onions, thinly sliced 3 cloves garlic, minced 2 tbsp tomato paste 1 1/2 cups beef stock 1 tbsp Worcestershire sauce 1 tsp smoked paprika 1 tbsp butter For the Mashed Potatoes 2 lbs Yukon Gold potatoes, peeled and cubed 4 tbsp butter 1/2 cup heavy cream Salt to taste Directions: Place the potatoes in a large pot of salted water. Bring to a boil and cook until fork tender, about 20 minutes. Drain the potatoes and mash with butter, heavy cream, and salt until smooth and creamy. Keep warm. In a bowl, combine flour, salt, pepper, and sweet paprika. Coat the liver pieces lightly in the seasoned flour. Heat vegetable oil in a large skillet over medium-high heat. Brown the liver pieces quickly for 1-2 minutes per side. Remove and set aside. Reduce heat to medium. Add onions and cook slowly for 15-20 minutes until deeply golden and caramelized. Stir in garlic and cook for 30 seconds. Add tomato paste and smoked paprika. Cook for 1 minute while stirring. Pour in beef stock and Worcestershire sauce, scraping up any browned bits from the pan. Simmer for 5 minutes until slightly thickened. Return the liver to the skillet and simmer gently for 10-12 minutes until tender. Stir in butter for a glossy finish. Spoon creamy mashed potatoes onto serving plates and top generously with the braised liver, caramelized onions, and rich paprika gravy. Serve immediately while hot and steaming. Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes Kcal: 620 kcal | Servings: 6 servings


im lặng ko có sóng gì hết.
im lặng ko có sóng gì hết.
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