By eatmundo · August 3, 2026
🇵🇹AI-generated imageSame ingredients, elsewhere in the world
4 matchesDishes from other countries' kitchens, made from the same core ingredients as Iscas com Elas. The percentage is the share of ingredients the two recipes have in common.
Cordero Asado (Traditional Spanish Roast Lamb)In Spain · same ingredients56%
Gulasz WołowyIn Poland · same ingredients53%
Cochinillo Asado (Roast Suckling Pig)In Spain · same ingredients50%
This classic Lisbon tavern dish features thinly sliced beef liver marinated in wine and garlic. It is traditionally served with boiled potatoes.
According to eatmundo's ingredient comparison, the closest dish to Iscas com Elas from another cuisine is Cordero Asado (Spain): the two share 56% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Slice 800g of beef liver into thin, uniform strips to ensure even cooking.
- 2
In a bowl, combine the strips with 4 crushed garlic cloves, 150ml white wine, 2 bay leaves, and 1 tsp chili pepper; marinate for 60 minutes. Meanwhile, peel 800g potatoes, cut them into large chunks and boil them in 2 litres of water with 15g salt for 20 minutes until tender; drain and keep warm.
- 3
Heat 50g of lard in a large heavy-bottomed skillet over medium-high heat until it begins to shimmer.
- 4
Lift the liver out of the marinade, reserving the marinade liquid, and pat the strips dry with paper towels. Sear the liver in the skillet in two batches, 2 minutes per side, until browned but still tender inside, then remove it and set aside.
- 5
In the same lard, fry 2 large sliced onions until soft, then pour the reserved marinade into the pan and let it bubble for 3 minutes until the sauce reduces to a light glaze; return the liver to the pan.
- 6
Season with 6g of salt, stirring gently to coat the meat, then remove from heat immediately to prevent the liver from becoming tough. Serve with the boiled potatoes.
Frequently Asked Questions
What is Iscas com Elas?
Iscas com Elas is a Portuguese dish of thin strips of beef liver fried in lard with onions, garlic, bay leaf and white wine. It is served with boiled potatoes, known as 'elas', in traditional taverns.
What is the best cut of beef to use?
Use high-quality beef liver, as it is the star ingredient of this dish.
Can I substitute butter for lard?
Yes, but lard is traditional and provides a more authentic, savory depth to the sauce.
How do I know when the liver is done?
The liver is perfectly cooked when it is browned on the outside but still soft and slightly pink in the center.
What is the meaning of 'com elas'?
'Com elas' translates to 'with them', referring to the boiled potatoes served alongside.
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