Supporters of a balanced diet know that by-products are no less valuable than the meat itself. Beef liver contains even large quantity vitamins, than veal tenderloin, is more easily absorbed by the body. Skillful chefs can cook it different ways and it will remain tender and juicy. If you are not sure that you will be able to fry this product without drying it out, put it out. Beef liver stewed in sour cream turns out to be soft even from inexperienced cooks.

Cooking features

Knowing a few points will allow you to cook beef liver in sour cream quickly and tasty, while retaining the maximum of its useful properties.

• Fresh beef liver it turns out to be more tasty, but you can also put out frozen. The main thing is not to expose it to a sharp temperature drop. Once thawed in the refrigerator, it will retain its structure.
• The darker the beef liver, the longer it lasts. Maximum fresh product resembles ripe cherries in color.
• Pay special attention to the primary processing of the liver. She needs to remove films and veins, as they are dense and will make ready meal tough, even when cooked with the best recipe.
• To eliminate the bitter taste that beef liver may have, it is soaked in water or milk. The second option is preferable. The soaking time is 1–2 hours. After that, the product must be rinsed again and dried with napkins.
• The liver stewed in sour cream will taste better if it is pre-fried, breaded in flour. However, this manipulation will affect the calorie content of the finished dish. If you are on a diet, skip frying by increasing the liver stew time by 5-10 minutes.
• The dish will give a pleasant aroma fresh herbs, spices, dried spices.
• The inclusion of vegetables in the composition will make the appetizer more juicy, tender, aromatic.

Mashed potatoes are best suited as a side dish to the liver stewed in sour cream. It can be replaced with pea puree, buckwheat, pasta, vegetable stew.

The classic recipe for beef liver stewed in sour cream

• beef liver - 0.6 kg;
• onions - 0.2 kg;
• flour - how much will it take;
• sour cream - 100 ml;
• water - 0.5 l;

Cooking method:

• Peel the onion, chop small cubes and fry until golden brown in vegetable oil. Transfer from skillet to plate.
• Wash your liver. Remove the film, vascular formations. Cut into slices about 1 cm thick. The liver pieces should be similar in size to small chops.
• Mix flour with pepper and salt.
• Sprinkle the liver in flour.
• Heat a new portion of oil in a frying pan, fry the pieces of liver in it on both sides, allotting each for 2-3 minutes. You need to fry over medium heat.
• Remove the liver from the pan, fry the next batch.
• Place the sautéed liver in the skillet, sprinkle with the fried onions.
• Mix sour cream with flour, dilute hot water... Add salt, spices, stir.
• Pour the mixture over the liver. Place the pan over low heat.
• Cover and simmer for 20 minutes after the sour cream sauce begins to simmer.

Beef liver according to this recipe turns out to be tender, soft, pleasant to the taste. It goes well with any side dish. Most often it is served with mashed potatoes or buckwheat.

Beef liver stewed in sour cream with onions and carrots

• beef liver - 1 kg;
• onions - 0.2 kg;
• carrots - 0.2 kg;
• sugar (optional) - 5 g;
• flour - 80 g;
• sour cream - 100 ml;
• broth or water - how much will go away;
• vegetable oil- how much will it take;
• salt, spices - to taste.

Cooking method:

• After washing and freeing the liver from films, veins, cut into medium-sized pieces, like for goulash.
• Add salt and spices to the flour. From spices, it is better to give preference to a mixture of peppers or curry. Dried spices such as parsley, dill, and basil can be added.
• Pour the pieces of liver into a bowl of flour and roll them well in it.
• Heat oil in a cauldron or deep skillet.
• Place the liver in it and fry it, stirring occasionally, until it is covered with a delicious crust.
• Peel the vegetables. Coarsely grate the carrots, finely chop the onion.
• Place the vegetables over the liver. Fry it with them, stirring occasionally, for another 5 minutes.
• Mix sour cream with sugar, put on the liver. Cover everything with water or broth. The liquid should cover the pieces of the liver completely.
• Reduce heat and simmer the liver, covered, for 15 minutes.

The liver prepared according to this recipe has a pleasant taste and smells tempting. You can serve it with potatoes, vegetable stew or rice.

Beef liver stewed in sour cream with garlic and tomato

• beef liver - 1.5 kg;
• onions - 0.3 kg;
• tomato paste- 50 ml;
• garlic - 3 cloves;
• sour cream - 0.2 l;
• fresh parsley - 100 g;
• water, vegetable oil - how much will go away;
• salt, black pepper - to taste.

Cooking method:

• Clean the liver from films, fragments of bile ducts, vessels. Cut into slices like beef stroganoff.
• Wash the parsley, shake off the water, chop with a knife.
• Pass the garlic through a press.
• Mix sour cream with tomato paste, salt, spices.
• Peel the onion and cut into small cubes.
• Heat the oil in a cauldron or a thick-bottomed saucepan, fry the onion in it until golden brown.
• Add the liver and saute over medium heat until light brown.
• Reduce heat, put a mixture of sour cream and tomato paste on the liver.
• Add water so that the liquid completely covers the contents of the cauldron or saucepan.
• Simmer over low heat, covered for 20 minutes. Make sure that there is always liquid left in the cauldron.
• Add parsley and garlic and stir.
• Simmer for another 5-10 minutes and remove from heat.

The fragrant liver made according to this recipe can be served with any side dish. Use tomato and sour cream sauce, in which the beef offal was stewed.

Beef liver stewed in sour cream always comes out soft and tender. Its taste and aroma depend on the chosen recipe.

You can cook a wide variety of dishes from the liver, the most simple option cooking it is stewing. Stewed beef liver in flour with sour cream turns out to be very tender, has a rich, bright taste. You can serve this dish with any side dish: mashed potatoes, pasta or porridge. You will spend about 10-15 minutes preparing this dish. This time will be quite enough for the liver to cook completely, but at the same time remain soft and juicy.

Taste Info Second: sub-products

Ingredients

• beef liver - 650 g;
• bulb onion - 1 pc .;
• refined oil - for frying;
• sour cream (medium fat) - 150 g;
• water - 100-150 ml;
• wheat flour - 50-75 g;
• salt and freshly ground pepper - according to your taste.

How to cook stewed beef liver in sour cream

Purchase fresh chilled beef liver for this dish. Rinse thoroughly under running water. Then dry it lightly with a paper towel. Using a knife, carefully remove all films. Then you need to transfer the offal into a deep container, pour milk over it for 30-60 minutes. This will make the liver much softer and retain its juiciness during cooking.

On a note: To make it easier to clean the offal from the film, dip your hands in salt.

Remove the liver from the bowl and pat dry well with a paper towel. Cut it into thin slices. If veins are present, carefully cut them out.

Sprinkle wheat flour over the liver. Mix everything thoroughly so that the offal pieces are properly breaded.

Place the frying pan on the stove, pour in a sufficient amount of vegetable oil, heat for high fire... Dip pieces of liver in hot oil. Saute it over medium heat for about 1-2 minutes on each side. Stir occasionally with a spatula.

Peel a large onion, cut into thin half rings or small cubes (at your discretion). Add to the contents of the pan. Stir, fry over medium heat for about 5 minutes, until the onions are softer.

Pour in boiling water, add medium fat sour cream. Season everything with freshly ground black pepper and salt. Stir until the liquid boils. Now you need to stew the liver in sour cream 3-4 minutes after boiling. After that, cover the pan with a lid and let the dish brew for 5-7 minutes.

The stewed liver in sour cream is ready.

You can immediately serve the dish on the table with your favorite side dish, fresh or pickled vegetables, fragrant herbs. Good appetite!

Braised chicken liver in sour cream

The liver is very useful, but not everyone loves it, the specific taste of the offal is to blame. But you can put out the liver so that it turns out tender, it will melt in your mouth. Use chicken liver, it has a more tender consistency, cooks much faster than, for example, beef or pork. Special taste the offal is given by the sauce, which is cooked in sour cream, thanks to the addition of spices, you can create an unrivaled dish.

Ingredients:

• chicken liver - 350 g;
• butter - 15 g;
• bulb onion - 1 pc .;
• flour top grade- 25 g;
• sour cream - 75 g;
• garlic - 3 cloves;
• water - 110 ml;
• salt and freshly ground pepper to taste.

Cooking stewed liver:

1. Put the skillet on fire. After the surface has warmed up, lay butter... Cut the peeled onion into half rings.
2. The onion should now be browned until light golden brown.
3. While the onion is fried, prepare the offal. The liver will need to be rinsed well, and then cut into small pieces.
4. Send the liver to the onion, mix everything well. Season with freshly ground pepper, add salt to your taste.
5. The offal should be fried for 30 seconds. on each side, until it acquires a pinkish tint.
6. Add wheat flour so that it is evenly distributed on the surface of the liver.
7. Pour in water, stir so that all lumps are completely dispersed.
8. While stirring gradually, bring the sauce to a smooth, thick consistency. Let the dish simmer for 3-4 minutes. Add the required amount of sour cream and garlic passed through a press, stir, remove the pan from the stove.

1. Stewed chicken liver in sour cream goes well with baked vegetables or any light side dish.

Teaser network

Cooking tips

• If after dinner there is not much stewed liver, interrupt it with a blender and you will have a great pate.
• Salt and spices are not added during the soaking of the offal. Salt "draws" liquid from the liver, the finished dish will turn out to be dry, not so tasty.
• You can stew offal not only in a frying pan, but also in clay pots after pre-frying.
• Add a little nutmeg at the end of the braising process for a brighter flavor.
• In the process of frying onions, you can add grated carrots, this component will not only enrich the taste of the dish, but also give the sauce an appetizing yellowish tint.
• If you don't have sour cream at hand, yogurt without additives is quite suitable, it also has sourness, it will add piquant notes.
• To make it easier to separate the film from the beef liver, soak it in warm water for a few minutes.
• You can stew vegetables with offal not only in water, but also in meat or vegetable broth, the dish will turn out to be much tastier.

We used to cook with butter as well.

Pork liver fried with onions in sour cream - it would seem that it could be simpler. But unfortunately, few housewives know how to cook this dish deliciously. In addition to the nuances of cooking technology, it is very important to consider what products you are making it from. Especially it concerns pork liver... Firstly, it is important to be able to determine the freshness and quality of the product, and secondly, to prepare it correctly.

There are many recipes for pork liver fried with onions. Let's take a look at some of them. But before that, we will try to figure out how to choose the right liver and process it.

Basic rules for choosing pork liver that everyone should know

The first thing to know is large pork liver. If you are confused by the size of the product, but at the same time the seller convinces that it is a pork liver, then it is better to leave the counter immediately.

In appearance, the liver should be shiny, slightly moist. The color is deep burgundy. In all other cases, the liver is likely to be stale. This can be hazardous to health. Therefore, if you are confused by the color or smell of the liver, then it is better not to buy it.

Beneficial features

The liver is a product rich in useful microelements. Therefore, it should be present in the diet of every person. Pork liver is a storehouse of vitamins of group B, E, K, A, D. It contains a large number of iron, phosphorus, calcium, chromium. The advantage of this offal over meat is that protein is present in the liver, which is easier for the body to absorb.

But despite the usefulness of the liver, many do not like it. Especially children, whose diet is difficult to imagine without this offal, categorically refuse to eat dishes with liver.

Therefore, it is very important to be able to cook it correctly. Many housewives resort to various tricks. And one of them is the addition of sour cream.

Pork liver fried with onions in sour cream will simply melt in your mouth if you can cook it correctly. Various herbs and wine can be used for extra flavor.

Secrets of liver preparation from experienced chefs

In order to get rid of the bitterness inherent in pork liver as much as possible, it must be soaked in milk for a couple of hours. Just before that, you need to remove the film from it. After this procedure, the liver will not only lose its bitterness, but will also become softer.

If you do not have time, but you need to cook the liver urgently, then you should resort to more quick way... To do this, scald the offal with boiling water. And do this until it changes color.

The article offers several recipes for cooking pork liver, fried with onions in sour cream. But there are many others in which you can experiment not only with seasonings, but also with different ingredients. You can add potatoes, carrots, mushrooms, etc. At the same time, remember that pork liver in sour cream with onions, stewed or fried, will be delicious if you choose it correctly and take it seriously.

Product processing

There is a sac of bile inside any liver. It is very important to remove it in such a way that it does not burst. Otherwise, you risk getting a bitter dish that you cannot serve. Remember that if you were unable to safely reach the bag of bile and it leaked onto the product, then it is best to throw it away right away. Firstly, it will be very difficult to get rid of this bitter taste, and secondly, bile is a harmful liquid for our body.

It is necessary to cut out the gall sac correctly. Grab about 4-5 millimeters of pulp around the bag. Basically, the flesh near the bile is colored greenish.

The next step in cleaning is to cut off the film and cut out large ducts.
Next, the liver must be rinsed well under running water and poured for an hour so that all the bitterness comes out. If you are cooking the liver of a young animal, a simple soak in water will suffice. If you come across a by-product of an old animal, then after soaking it will need to be beaten off with a hammer so that the product becomes softer and looser.

You can cook pork liver in sour cream that is juicy, soft, melting in your mouth, but you have to resort to some tricks. Before you start cooking it, you must immediately after soaking, send it for 15 minutes in wine or apple cider vinegar.

The classic recipe for pork liver fried with onions in sour cream

As you know, just fried liver with onions is a little dry. Therefore, it is always best to use a sauce. In this case, sour cream sauce with the addition of flour is best suited.

So, you need the following products:

• pork liver - 500 g;
• sour cream - 300-500 g;
• 2 onions;
• 2 tbsp. tablespoons of flour;
• ground pepper;
• salt and other spices if desired;
• Bay leaf.

You can take sour cream 300 g, or you can take 500 g. The more it is, the softer the liver will turn out. For frying, you can use oil or pork fat.

We start the cooking process. Cut the already prepared liver into cubes or thin slices and send it to a preheated pan.

Stir it immediately so that each slice is in oil.
Cut the onion into small cubes. And immediately add to the liver. Salt to taste. Mix everything and fry for about 10 minutes. After that, throw in a couple of bay leaves and black ground pepper. Do not forget to constantly stir the dish.

At the next stage, lay out the sour cream, cover the pan with a lid. Remember to turn down the heat. Fry in sour cream for no more than 5 minutes. After that, take out the bay leaf and turn off the fire. Let the dish stand for some time under the lid. If desired, sprinkle with herbs such as dill at the end.

Pork liver, fried with onions in sour cream, can be served simply with white bread, or maybe with a side dish. Suitable as a side dish boiled rice seasoned with soy sauce.

Pork liver stewed in sour cream. Wine recipe

For this dish you will need:

• 700 g liver;
• 3 medium onions;
• 200 ml of dry white wine;
• 200 g sour cream;
• 100 g bacon;
• salt pepper;
• vegetable oil for frying.

Let's start preparing the dish. We cut the prepared liver into large pieces and fry in a pan on all sides until light crust. Before full readiness no need to bring.

Next, we transfer it to a refractory dish and fill it with wine. After that, the liver must be stewed in wine for 10-15 minutes. There is no need to pour out the oil in which the liver was stewed - we also fry the onion and bacon on it. Cut the onion into rings or half rings. We fry everything until a golden crust appears.

After that, we put everything on the liver. Add sour cream, salt and pepper. Mix everything well and simmer for 5-7 minutes. Then turn off the heat and let it brew for up to 15 minutes. After that, you can serve it as a separate dish.

Liver dishes. Reviews

Many of us don't like pork liver dishes. But having tried to cook dishes according to our recipes, you can be sure that they will appeal not only to you, but also to your family. Reviews of chefs are confirmation of this.

Today I will show you how to cook beef liver quickly and easily. The dish will not only be tasty, but also very healthy. Beef liver itself is a storehouse of vitamins and minerals. It is recommended to eat it for pregnant girls and athletes, because 100 g of boiled liver contains daily rate vitamins that are easily absorbed. The beef liver contains a lot of iron, making it especially useful for people with low hemoglobin in the blood. Regular use of the liver contributes to the work of the cardiovascular and nervous systems, improves vision, strengthens the immune system. See more liver recipes to diversify your useful menu.

Before proceeding with the preparation of stewed liver, I want to say a few more words about how to choose a beef liver. The fact is that the liver is a natural filter that cleans the animal's body from harmful substances and toxins that enter it. The quality of its liver depends on how and with what the cow was fed. And of course, how tasty the second dish will turn out and whether it will be healthy depends on this question. Fresh beef liver should not be brown or beige, but dark red saturated color with a dense and not loose structure, shiny and beautiful. The brighter, more tender and lighter the liver, the younger the cow was. Accordingly, the darker and more sinewy the liver, the older the animal was and from such a liver a rougher dish will turn out.

Ingredients:

• 1 beef liver (approximately 1.5 kg);
• 2 large onions;
• 2 tbsp tomato paste;
• parsley;
• 2 cloves of garlic;
• 200 g sour cream;
• 2 tbsp vegetable oil for frying;
• salt and pepper to taste.

Recipe for beef liver stewed in sour cream with onions

1. Finely chop the onion.

2. We wash the liver under the flow cold water and cut out large veins. Cut the liver into small cubes.

3. Pour 2 tablespoons into a cauldron, thick-walled saucepan or frying pan. vegetable oil and heat it up. Pour the onion into the oil and fry it over medium heat until transparent.

4. Transfer the liver to the cauldron to the onion and mix.

5. Fry until the liver turns white. Stir periodically.

6. Add sour cream and tomato paste to the liver.

7. Fill with hot boiled water so that it almost completely covers the meat. Salt and pepper to taste. Stir, cover and leave to simmer over low heat. Stir periodically. Make sure that there is always liquid in the cauldron; if necessary, you can add water. The main thing is that the liver does not burn.

8. Simmer until the liver becomes soft and tender (30-60 minutes, depending on the age of the animal). In this case, most of the liquid should evaporate, and a small part of the liquid turns into aromatic gravy.

9. Add finely chopped parsley and garlic squeezed out with a garlic press. Mix everything, let the liver stew for about a minute. Then remove from heat, cover and let it brew for 10-15 minutes.

Delicious beef liver with gravy is ready! For a side dish, boiled buckwheat, rice, mashed potatoes or noodles are great. Bon Appetit! 🙂

The liver of poultry and animals is considered one of the most useful offal, which must be present in the diet. It contains valuable trace elements and vitamins. Poultry offal is considered dietary, because the composition includes a minimum of calories.

How to cook liver in sour cream

Preparing delicious liver with sour cream is very simple and quick. It is tender, soft, juicy and useful product especially for children. You can cook a liver in sour cream with onions in different ways, taking into account its type. It is easy to choose a side dish for this dish - for example, it goes well with buckwheat or mashed potatoes. The liver will taste unique when cooked fresh.

Liver recipes in sour cream

The liver has a certain taste, aroma and slight bitterness. The dish will turn out delicious if you use a variety of spices during cooking, because different seasonings will mask the minor flaws of this product. How to cook a liver? To reduce the bitterness taste, it is recommended to pour the product with milk or a special marinade for a while. The liver with sour cream and onions turns out to be very tasty and looks like in the photo of culinary magazines.

Chicken

Preparing chicken liver with sour cream is very simple and quick. The product must be pre-cleaned and filled with milk for about 10-15 minutes. Thanks to the use of this technique, an unpleasant bitter aftertaste will be quickly removed. You can take buckwheat as a side dish. How to cook chicken liver quickly and tasty is described in detail in the following step-by-step recipe.

Ingredients:

• liver - 480 g;
• greens, a mixture of peppers - to taste;
• onions - 280 g;
• salt - 1 pinch;
• sour cream - 90 g;
• vegetable oil - 55 g.

Cooking method:

1. How to cook a liver in sour cream with onions? Liver in sour cream sauce done as follows - a frying pan is placed on the stove, the oil is heated.
2. Finely chop the onion and then fry in oil.
3. The chicken must be young, because this way the dish turns out to be more tender and soft. The product is cut into pieces.
4. The fried onions are mixed with the liver.
5. The gravy is broiled for a few minutes.
6. Sour cream is laid out, a mixture of peppers, salt and a frying pan is covered with a lid.
7. Stew the dish for 15 minutes.

With onion

If you have a desire to quickly cook a liver with onions and sour cream, it is best to use the following method with approximate photos. To add flavor to the flavor, you can add a vegetable such as carrots. Cooking will not cause any difficulties even for inexperienced housewives, since the recipe is described in detail step by step. Beef liver in sour cream will be fully cooked in 30-40 minutes.

Ingredients:

• liver - 450 g;
• fresh greens - to taste;
• onions - 140 g;
• salt, black pepper - 1 pinch;
• sour cream - 140 g;
• vegetable oil - 20 g.

Cooking method:

1. The recipe for liver in sour cream sauce is very easy to prepare. The product is cut into pieces.
2. The onion is chopped into rings.
3. Onion is simmered in a frying pan with butter.
4. Fried onions combine with the main ingredient.
5. Salt with pepper and sour cream are added.
6. The pan is covered with a lid, the dish is cooked for 10-15 minutes.

Beef

It is very simple to prepare a recipe for beef liver in sour cream, but in order for the dish to turn out tasty and juicy, you must strictly adhere to the tips below. The preparation itself does not take much time, the main thing is to properly prepare the main product, because the remaining films or a large number of large vessels can greatly spoil the taste of the dish. How to cook beef liver correctly, will tell you detailed instructions.

Ingredients:

• beef liver - 740 g;
• greens, a mixture of peppers, salt - to taste;
• onions - 240 g;
• carrots - 140 g;
• vegetable oil - 50 g;
• sour cream - 180 g.

Cooking method:

1. First, the product is cut into cubes, then fried in a pan in vegetable oil.
2. Onions and carrots are fried separately for 4-6 minutes.
3. Stew mixed with onions and carrots.
4. Sour cream, salt and pepper are laid out.
5. The pan is covered with a lid. You need to put out 15 minutes.

In a multicooker

Experienced housewives know that the liver is a very delicate product and, if improperly cooked, can become dry and tough. Redmond multicooker will help to avoid this trouble. Thanks to the use of this device, cooking is much faster and easier. The liver in a slow cooker with sour cream turns out juicy, tender and literally melts in your mouth.

Ingredients:

• pork liver- 900 g;
• salt - 1 pinch;
• sour cream - 3-4 tbsp. l .;
• ground black pepper - to taste;
• milk - 1 tbsp.;
• mustard -2 tsp;
• bow - 1 head.

Cooking method:

1. The offal is cut into cubes.
2. A deep bowl is filled with milk. The pork liver is very tough, so you need to pour it over with milk (30-40 minutes).
3. Sour cream is mixed with mustard, seasoned with salt and pepper.
4. The multicooker turns on, the frying mode is set, the bowl is filled with vegetable oil and the offal is laid out (the milk is pre-drained), it is cooked for 5 minutes.
5. Add the onion, cut into half rings, cook for a minute.
6. The multicooker switches to the "Stew" mode and the sour cream-mustard sauce is poured out. The timer is set for 40 minutes.
7. If desired, you can add chopped chicken heart.
8. This recipe for a liver with sour cream is very millet prepared, and the finished dish is obtained as in the photo.

Fried

Fried liver with onions in sour cream is not only a delicious dish, but also an invaluable source of B vitamins and others. nutrients... Not everyone can afford a treat like fried or stew rabbit, But it's not a problem. It will help to diversify your daily diet, which is useful and tasty dish, describes in detail step by step recipe.

Ingredients:

• veal liver - 280 g;
• sour cream - 2-3 tbsp. l .;
• flour - 40 g;
• onion - 1 head;
• salt, pepper - to taste;
• vegetable oil - 20 g.

Cooking method:

1. The onion is cut in half rings.
2. In order for the stewed offal to be tender and soft, it must first be peeled from the film, cut into pieces, then doused with boiling water.
3. The flour is mixed with pepper and salt, after which the liver is rolled in it on all sides.
4. The oil is heated in a frying pan and the prepared product is fried.
5. Onions are added and fried together for a couple of minutes.
6. Sour cream is laid out, the pan is covered with a lid, the fire is screwed to a minimum, the dish is cooked for 5-8 minutes.

Pork

Properly cooked pork liver with sour cream turns out to be very tender, soft, juicy and aromatic. Among the advantages of this dish is the fact that it will definitely please young children. It is recommended to add chopped fresh herbs (unlimited quantity) immediately before serving. You can use absolutely any side dish.

Ingredients:

• pork liver - 380 g;
• greens, salt, spices - to taste;
• milk - 100 g;
• garlic - 1-2 cloves;
• vegetable oil to taste;
• onions - 2 pcs.;
• sour cream - 200 g;
• flour - 1 tbsp. l .;
• mustard - 1 tsp

Cooking method:

1. The offal is cut into small pieces, poured over with milk and left for half an hour.
2. The onion is chopped.
3. Onion is fried in hot vegetable oil for a couple of minutes, offal is laid out, mixed, fried for 10 minutes.
4. Mustard is mixed with flour and sour cream, garlic is crushed, greens are crushed.
5. The sauce is poured into the pan, spices, salt, garlic, a little greens are added.
6. The pan is covered with a lid and left over medium heat for 4-6 minutes.

Stew

Beef liver stewed with sour cream is very tasty and healthy. The dish fascinates with its tenderness and softness. Using the following recipe, you do not need to fry, stew in sour cream sauce. Many housewives will like this recipe, because a small amount of beer will be used during preparation.

Ingredients:

• beef liver - 700 g;
• parsley, pepper - to taste;
• milk - 500 g;
• sour cream - 2 tbsp. l .;
• flour - 1-2 tbsp. l .;
• dark beer - 250 g;
• onion - 1 head;
• smoked bacon - 90 g.

Cooking method:

1. The liver is cleaned, cut, soaked in milk, then rolled in flour, after draining the liquid.
2. Fat with onions is finely chopped and fried (chopped in half rings).
3. The liver is laid out in a pan, cooked for 5 minutes.
4. Add beer, pepper, cook for 1-3 minutes.
5. Sour cream is laid out, the fire is screwed on, stirring occasionally, it is fried for a couple of minutes.

Beef stroganoff

This is the simplest recipe that tells in detail how to quickly cook a liver in Stroganoff style sour cream. The offal goes well with a delicate creamy honey sauce. As a side dish, you can serve pai or mashed potatoes, there are no restrictions, and it all depends on personal preference. This dish can be served for both family dinner, and for treating guests.

Ingredients:

• chicken liver- 90 g;
• salt, pepper, coriander, parsley - to taste;
• onion - 1 head;
• vegetable oil and butter - to taste;
• flour - 1 tbsp. l .;
• honey - 1 tsp;
• sour cream - 1 tbsp. l .;
• tomato paste - 1 tsp

Cooking method:

1. The prepared liver is filled with hot water for 10 minutes.
2. Onions are fried in a mixture of butter and vegetable oil.
3. Chopped liver is mixed with flour (1 tablespoon) and fried with onions on high fire.
4. Then tomato paste is added, the plate is screwed on, honey, sour cream, pepper, parsley, salt, coriander, water (50 g) are added.

Turkey liver

Turkey liver is widely used in a variety of recipes... It can be fried, boiled, stewed, added as in original salads and in cakes. It contains a large amount of useful minerals and vitamins, therefore it becomes invaluable for the human body. If you have a desire to cook delicious turkey liver in sour cream, you should use following recipe.

Ingredients:

• liver - 900 g;
• spices to taste;
• onions - 3-4 pcs.;
• sour cream (cream) - 580 g;
• vegetable oil - to taste;
• flour - 4 tbsp. l.

Cooking method:

1. The liver is processed, cut into pieces, rolled in flour, fried on both sides in oil, and salted.
2. Finely chopped onions are sautéed until golden brown.
3. The offal with onions is transferred to a baking dish, sour cream is poured, placed in the oven for 20 minutes.

With mushrooms

Correctly cooked beef liver with mushrooms in sour cream is very tasty, tender and healthy. It is recommended to stew this type of offal very gently, but not too long, otherwise it will become tough and rubbery. After the dish is removed from the stove, it can be salted, but not before. It can be prepared both for a family lunch and for a festive dinner.

Ingredients:

• liver - 450 g;
• vegetable oil - 50 g;
• champignons - 280 g;
• ground black pepper, salt - to taste;
• onions - 2 pcs.;
• sour cream - 280 g.

Cooking method:

1. The liver is cut into pieces.
2. The onions are chopped.
3. Mushrooms are washed, cut in large plates.
4. Onions and mushrooms are fried in a frying pan.
5. The offal is fried separately, then add the mushrooms and onions. Simmer over low heat until the liquid evaporates.
6. Sour cream is added, everything is mixed, stewed for 5 minutes.
7. When the heat is off, the dish is seasoned with pepper and salt.

In the oven

Cooked liver in the oven with sour cream is classic recipe, which every hostess will surely like. Such a dish is made very quickly, a simple set of products is used, and thanks to baking, the by-products are tender, juicy, soft and aromatic. Boiled rice or various types of pasta are ideal for garnish.

Ingredients:

• liver - 700 g;
• greens, mushrooms, cheese - optional;
• onion - 2 heads;
• pepper, salt - to taste;
• sour cream - 280 g;
• flour - 2 tbsp. l.

Cooking method:

1. Chopped onions are fried.
2. The liver is cut into cubes, rolled in flour.
3. Fried in a pan main ingredient, salt, pepper.
4. A baking dish is oiled, liver and onion are laid out.
5. Sour cream, salt, pepper, mushrooms, herbs and cheese are added to the pan with the remaining oil.
6. The sauce is poured into a mold.
7. By-products are baked for 20 minutes at 220˚С.

Video