Chicken liver in sour cream with mashed potatoes

1. 1 Chicken liverpack 500 g ≈ $2.50 150 g
2. 2 Potatoes≈ $2.15 per kg 250 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 50 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.91 50 ml
6. 6 Butterpack 180 g ≈ $1.60 10 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the potatoes² and onions³, peel the potatoes and cut them into 3 cm cubes, rinse the liver and pat it dry with paper towels, place the sour⁴ cream nearby, and have salt and pepper ready.

2. Boil the potatoes²: place them in a pot with water, salt to taste, bring to a boil and cook over medium heat for 20 minutes, until the cubes are soft.

3. Fry the onions³: heat a small amount of oil in a skillet over medium heat, add the chopped onion and sauté 3–4 minutes until golden, stirring occasionally.

4. Add the liver: raise the heat to high, transfer the liver to the onions³ and fry 5 minutes, turning occasionally so the liver browns on the outside and remains juicy inside.

5. Sauce and seasonings: pour the sour⁴ cream over the liver and onions³, salt and pepper to taste, stir, lower the heat to low and simmer covered for 5 minutes until the sauce thickens slightly.

6. Serving: spoon the mashed potatoes² onto a plate, top with the liver and sauce, serve immediately; garnish with greens if desired.