When deciding how to put out the liver, it is worth considering its appearance: chicken and animal offal are cooked differently. There are many ways to cook: in a pan, in the oven, in a pot, with different dressings. It is not difficult to prepare this dish, if you follow the recipe exactly, a poorly stewed liver will be tasteless and lose its useful qualities.

Knowing how to stew the liver correctly, you will get a tender and fragrant dish.

Ingredients

Salt and pepper 2 pinches Flour 3 tbsp Onion 3 heads Sour cream 250 milliliters beef liver 500 grams

• Servings: 5
• Preparation time: 80 minutes
• Time for preparing: 20 minutes

A simple recipe: stew the liver in sour cream

Raw liver must be cleaned of films. If the gallbladder is present, it is cut out very carefully so that the bitter contents do not spill, it can spoil the meat. Large ducts are also removed.

Before stewing pork and beef liver soak for 60 minutes in ice water and beat off. For poultry by-products, these procedures are not necessary.

To ready meal it didn’t turn out dry, it’s good to cook it in sour cream sauce. This milk product removes bitterness and makes offal tender, literally melting in your mouth. For stewing in sour cream, you can choose any type of liver, beef is good, but chicken comes out especially tasty.

How to deliciously stew the liver:

1. Cut large by-products into pieces. Roll the slices in flour and fry until golden brown.
2. Saute chopped onions in a small skillet.
3. Pour the onion to the liver, salt, pepper and combine with sour cream. Dilute thick milk product slightly with water.
4. Bring to a boil, reduce flame and simmer covered for 20 minutes.

You can add fried slices of champignons or potatoes to this dish. Unusual taste It turns out if you use dry wine instead of sour cream.

How to put out a chicken liver under a fur coat

appetizing chicken liver in creamy mushroom sauce thanks to the onion coat, it acquires an amazing taste and aroma. Would need:

• chicken liver - 1 kg;
• sour cream - 0.5 l;
• champignons or oyster mushrooms - 180 g;
• onions - 3 heads;
• flour - 2 tablespoons;
• breadcrumbs - 2 tbsp;
• salt and spices to taste.

How to cook a tender dish:

1. Chop the onion into half rings and sauté until golden brown.
2. Roll liver slices in flour. It is easier to do this if the components are folded into a plastic bag and shaken. Fry offal in a heated pan, salt and pepper.
3. Grease the form with oil and put the liver layer there, then the onion layer.
4. Fry the mushroom slices in the same pan where the onion was browned.
5. Mix them with sour cream and pour into a mold, sprinkle with breadcrumbs. Bake in an oven preheated to 220 degrees for 20 minutes.

Instead of oyster mushrooms and champignons, you can use grated cheese or a spoonful of tomato paste.

Rice with long grains, buckwheat, vegetable puree are ideal as a side dish for stewed liver.

Meat by-products are affordable and healthy. At proper preparation they can turn into tasty dish that even the pickiest gourmet will love. Pork liver stewed in sour cream, even for inexperienced cooks, is tender and soft. This is one of the easiest to prepare and inexpensive hot appetizers that can be made in just half an hour. The recipes for this dish will help out when necessary. hastily cook delicious dinner or a hearty lunch.

Cooking features

Subject to the technology of cooking stewed in sour cream pork liver failure should not occur. Additional guarantees will give knowledge of several important points.

• When stewing, pork liver will turn out to be more juicy if it has not been frozen before. If the product has been frozen, it must be allowed to thaw in the refrigerator, without a temperature difference. Otherwise, there is a risk of getting a dry liver at the exit.
• When buying, be sure to evaluate the freshness of the liver. You should not take a product that emits an unpleasant sour smell, as well as covered with a dry crust, which was formed from a piece lying on the counter for a long time.
• To remove the bitter taste and give the liver juiciness, it is soaked for an hour in water, milk or whey. The best result allows you to get the use of milk.
• Before cutting into pieces, the liver must not only be washed and dried, but also freed from the film, fragments of blood vessels and bile ducts. The liver is cut either into layers about 2 cm wide, or into medium-sized pieces, like for goulash, beef stroganoff.
• juicier and tenderer liver It turns out if it is stewed with vegetables. Spices, spices and fresh herbs will also not be redundant.
• Most recipes involve frying the liver for strong fire before crust formation. It is advisable to do this, since the crust allows you to keep the product juicy. You can do without roasting - pork liver in sour cream will still come out juicy. The extinguishing time in this case is increased by 5-10 minutes.

There are many recipes for cooking pork liver in sour cream. Having understood general principles cooking and practicing on proven recipes, you can create an author's version of this dish.

Pork liver stewed in sour cream with onions

• pork liver - 0.5 kg;
• sour cream - 0.25 l;
• onions - 0.2 kg;
• salt, spices - to taste;
• flour - 30 g;

Cooking method:

• Peel the onion, cut into thin half rings.
• Rinse the liver, dry with napkins. Remove the film from it. Cut into several parts, cut out areas with vascular formations, veins. Cut into pieces like goulash.
• Warmed up in a frying pan vegetable oil lower the onion, fry it until golden brown.
• Put the liver in the pan and fry it, stirring, over medium heat without a lid for 5 minutes.
• Reduce heat, leave for 2-3 minutes.
• During this time, mix sour cream with salt and spices. If desired, it can be diluted with water, but not more than half.
• Sprinkle the liver with flour, mix.
• Fill with sour cream. Simmer covered for 10 minutes.
• Turn off the heat and leave the liver covered for another 10-15 minutes.

Recipe for the occasion::


Before serving, the liver does not hurt to sprinkle with fresh herbs. You can complement the dish with a side dish of potatoes, buckwheat, pasta. Use the sauce left in the pan as a gravy.

Pork liver stewed in sour cream with garlic and mustard

• pork liver - 0.4 kg;
• milk - 0.2 l;
• sour cream - 0.5 l;
• onions - 150 g;
• table mustard - 5 ml;
• garlic - 3 cloves;
• fresh dill, parsley and celery - 50 g;
• salt, spices - to taste;
• vegetable oil - how much will it take.

Cooking method:

• The liver, having cleared of films and veins, cut into bars and soak in milk. Put in the refrigerator for an hour.
• Mix sour cream with garlic and mustard passed through the press. Add salt, pepper, stir. To get a less thick sour cream sauce, you can take less, bringing it to the desired volume with water.
• Cut the onion into half rings, fry in oil until golden brown, remove from the pan.
• Throw the liver into a colander. When the milk has drained, put it in a frying pan with hot oil. Fry until crispy.
• Turn off the fire. Add an onion. Fry for 5 minutes on a quiet fire under the lid.
• Top with sour cream sauce. Simmer the liver under it for 10 minutes.
• Add chopped herbs, stir.
• Remove the skillet from the stove. Leave the liver to infuse under the lid for 10-15 minutes.

Tender liver with piquant taste will hardly leave you indifferent. Do not forget to pour it generously with sauce when serving.

Pork liver stewed in sour cream with carrots

• pork liver - 0.3 kg;
• carrots - 0.2 kg;
• onions - 0.2 kg;
• sour cream - 150 ml;
• water - 0.5 l;
• vegetable oil - how much will go;
• salt, spices, including coriander - to taste.

Cooking method:

• After washing the liver, freeing it from the film and tendons, cut into medium-sized pieces.
• Clean vegetables.
• Cut carrots into strips, onions into small cubes.
• Heat the oil in a frying pan, put the vegetables in it.
• Fry them over low heat until they are soft.
• Add liver to vegetables. Fry it with them until it brightens.
• Salt and season the liver. Of the spices, coriander is obligatory, black ground pepper and Bay leaf. You can add other seasonings as well.
• Put sour cream on the liver, mix.
• Fill with water and cover with a lid. Simmer for as long as it takes for the liver to become soft and the liquid in the pan to take on the consistency of gravy.

Pork liver stewed according to this recipe along with vegetables can be served without a side dish. It also goes well with buckwheat, pasta, mashed potatoes.

Pork liver stewed in sour cream is prepared simply and quickly. Even an inexperienced cook can make a delicious dish out of this product.


Product Matrix: 🥄 🥄 🥄

Before you start cooking, you need to buy a suitable liver. If you are faced with a choice: buy fresh or frozen, then take, of course, fresh. The quality will be much better. Pay attention to what smell and color the selected piece has. There shouldn't be any stains! Only an even uniform color and a pleasant smell. If there is the slightest hint of a smell that you don't like, don't buy it so you don't buy a stale product.

Which liver is best?

Often you can doubt which liver to get: pork, beef or chicken. The choice depends on what you like more. Beef liver is tougher and rougher than pork liver, but it is more useful. Pork liver is more tender and has a slight bitter taste and red-brown color. Chicken liver is a dietary and delicacy product. Low-calorie, it contains many vitamins: A, B2, B9, PP. Any liver is useful for hematopoiesis and maintaining immunity. It is known that any liver is a tasty and healthy product, but not everyone knows that it is most useful when stewed. But how many people know how to put out the liver so that it is preserved beneficial features did the dish taste good?

cooking recipes

Chicken liver

First, let's figure out how to extinguish chicken liver the softest of all.

Products:

• liver - 600 g;
• onion - 1 medium onion;
• sour cream - 2 tbsp. spoons;
• vegetable oil;
• salt, spices as desired.

• Wash the liver;
• Cut the onion into half rings and fry it;
• Put the liver in the onion, continue to simmer for 15-20 minutes;
• After 10-15 min. add sour cream, salt and spices.

Beef (or pork) liver

Now it's time to learn how to stew beef liver so that the dish comes out delicious. The difference in cooking beef and pork liver is small, it's all about pretreatment.

Beef liver is covered with a film, which is better to get rid of before cooking. To remove it, it is necessary to make an incision from one of the edges of the liver and, prying it with a knife, it is easy to pull. Try not to use force, and the film will come off easily and completely. And be sure to remove the veins, fat and bile ducts. Frozen liver must be completely thawed in advance.

Products:

• liver - 500 g;
• carrots - 1 pc.;
• vegetable or butter oil;
• salt pepper;
• Bay leaf;
• sour cream -100 g;
• milk - 1.5 l.

• Pour milk into the prepared liver and let stand for 2 hours. Then rinse and cut into pieces or strips;
• Cut onion into half rings, carrots into strips;
• Fry the onion until brownish, put the carrots, add salt and pepper;
• After 5 min. place the liver in a pan and cover it with a lid; simmer for 10-15 minutes;
• Add sour cream to the dish and continue stewing for 5-7 minutes; for 1-2 min. until the end of the stew, put a bay leaf in the pan.

Serving to the table

When the liver is ready, it is better to remove the bay leaf so that it does not add bitterness to the dish. It is recommended to cook the liver in one go and serve immediately after cooking. When heated, it loses its taste and softness. The main thing in cooking is to know how to stew the liver deliciously and have the desire to do it.

The delicate texture of the liver requires delicate handling. Perhaps that is why not everyone succeeds the first time. It is very easy to make it “rubber”, tough, overcooked or undercooked. Let's look at different cases here so that this does not happen.

The five most commonly used ingredients in liver stew recipes are:

First of all, you should choose your recipe for stewed liver, focusing on the composition of the ingredients, time and method of preparation. And then follow all the tips and recommendations described in it. step by step photos help you compare your stages with the author's, thereby avoiding mistakes.

You need to start with cleansing the liver and removing from it all the superfluous and unnecessary type of veins, veins, films, vessels. This applies to any, even pork, beef, even chicken. It is all of the above that often spoil the taste of the dish, make the liver not chewable. When buying it in a store, by the way, never take it frozen. This is a guaranteed failure - sort through only fresh, without an unpleasant smell and suspicious color.

Keep in mind that pork liver is more tender on its own, while beef liver is slightly coarser. And if this is your first experience in cooking such dishes, start with pork.

After cleaning and before cutting, the liver is soaked in milk. This will make it tastier. Forty minutes is enough. The milk must then be poured out.

The five fastest stew liver recipes:

Slicing should not be thin - the liver shrinks strongly during heat treatment, which must be taken into account. One and a half centimeters in thickness should be enough. Can be cut into cubes, strips, plates.
Before stewing, be sure to fry the pieces in a hot skillet. As soon as the liver has changed color, turn over to the other side, and then remove from heat. Usually 1-2 minutes is enough for each. If you overdo it, it will turn out tough and tasteless. Then it's all fried pieces collected and stewed according to the recipe.

Tip: removing the film from the liver is easy if you hold it in warm water for 5 minutes before that.

Every housewife has cooked the liver at least once in her life and knows that very often it turns out to be tough and dry. If you have encountered such a problem, then we will tell you how to properly stew the liver so that the dish is tender and juicy.

Braised chicken liver

Ingredients:

• chicken liver - 500 g;
• onion - 1 pc.;
• low-fat sour cream - 250 ml;
• vegetable oil;
• spices;
• flour - 2 tbsp. spoons;
• water - 300 ml.

Cooking

To prepare this tasty and healthy dish, we first prepare the chicken liver: wash it well, process it from films and cut it into small pieces. We clean the onion, finely chop and sauté in melted butter until golden brown. In another pan, fry the prepared liver, and then add the onion, put low-fat sour cream and pour in a little filtered water. Mix everything thoroughly with a wooden spatula, cover with a lid and simmer the dish for 15 minutes. We use as a thickener wheat flour: brown it first in a pan until light Brown color, and then pour to the main ingredients and simmer for another 3 minutes until the lumps disappear. Salt the liver to taste, remove from heat, insist for a while, and then serve with any side dish of your choice: rice, buckwheat, mashed potatoes.

Stewed liver in a slow cooker

Ingredients:

• pork liver - 1 kg;
• milk - 1 tbsp.;
• sour cream - 5 tbsp. spoons;
• onion - 1 pc.;
• - 2 teaspoons;
• vegetable oil;
• spices.

Cooking

To prepare the liver stewed in milk, we process the offal from the films, rinse and cut into small pieces. Then put the liver in a deep enameled bowl, pour fresh cold milk and leave for 45 minutes. Without wasting time, mix mustard with sour cream in a separate container, add spices and lightly beat everything with a whisk. After a while, we recline the liver in a colander and leave it to drain for a while. Pour oil into the multicooker bowl, set the “Frying” program on the display, lay out the liver and fry it for 5 minutes on all sides. Then add chopped onion and cook for 1 more minute. After that, we rearrange the slow cooker to the “Stew” mode, pour in the previously prepared sour cream sauce and cook the dish for 40 minutes. After the beep, mix the dish thoroughly, insist and serve with any side dish of your choice.

Beef liver stew

Ingredients:

• beef liver - 500 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• flour - 2 tbsp. spoons;
• vegetable oil - 4 tbsp. spoons;
• spices.

Cooking

Rinse the liver thoroughly, blot with a towel and cut into identical small pieces. Mix the flour with spices, roll the liver in this mixture and put it in a frying pan heated with oil. Fry for a few minutes on each side, and then put in a multicooker bowl. We clean the onion, chop it in half rings, roll in flour and sauté in a pan until golden brown. Then add chopped garlic, mix and cook for another 2 minutes. We spread the finished vegetable roast on top of the liver, pour in a little filtered water and throw any spices to your taste. We mix everything thoroughly, close the lid of the device and set the “Extinguishing” program. We detect 30 minutes, and cook the dish until tender, stirring occasionally. After the beep, let the liver brew a little, and then serve with a side dish of your choice. It goes very well with mashed potatoes and.

A great option for any side dish - stewed liver with onions and tomato paste. This dish is prepared very quickly, literally 20-30 minutes. During this time, you can boil vermicelli or rice, and a healthy lunch or dinner is ready. About how delicious to stew pork liver with onions and tomato paste, will tell in detail my recipe with step by step photos taken.

How delicious to cook stewed liver with onions in a pan

First of all, we cut the onion, because all other manipulations will be carried out at a fairly fast pace, and there will be no time for slicing. 1 large or 2 medium onions chopped into half rings.

Now the next step is pork liver - 500 grams. It must first be thawed, cut out all the veins, tubes, films and rinsed under running water.

Then we cut the offal into arbitrary pieces. This time I cut into strips, but this form is absolutely optional. You can cut however you like.

Add 2 tablespoons of flour to the slicing and mix thoroughly. It is important that each piece is completely sprinkled with flour.

When frying, the flour will not allow the juice to come out, and the liver will remain soft and juicy.

Meanwhile, vegetable oil boiled in a frying pan. It will need no more than 3-4 tablespoons.

We spread the liver in a pan and fry it at the maximum burner power, at a fast pace.

As soon as the pieces are browned, add half rings onion. Reduce the heat to medium and sauté the liver and onion for 1 minute.

Add 1 heaping tablespoon of tomato paste to the frying pan.

Stir the contents of the pan and heat everything together for another 1 minute.

Add 2.5 cups of water (capacity 200 grams). Best to use hot water to keep the temperature. From spices, put salt to taste, ground black pepper and bay leaf. As soon as the liquid boils, close the lid and leave to languish for 10 minutes.

Pork liver stewed with onions and tomato paste is ready!

A side dish is laid out on portioned plates, for example, like mine - from, liver stewed with onions, and everything is poured with sauce.

Pork liver cooked according to this recipe is very soft and juicy.

Try and diversify your diet by serving for lunch or dinner stewed liver with onion. I am sure that your consumers will not remain indifferent. Enjoy your meal!

Venetian liver, or fegato alla veneziana, is a traditional Italian way of preparing liver. But the dish itself appeared in ancient Rome. In those days, the Romans cooked beef liver, seasoning it with many spices to hide its pungent smell. The Venetians changed the recipe a bit, adding a few of their secrets, thanks to which the Venetian liver has a special mild taste.

In Venice, this dish is very common and loved. Liver stew in Venetian style is eaten as often as pasta, such as Menestrone soup or lasagna.

Fegato alla veneziana - sounds a little pompous, but in fact, it is very easy to cook and, most importantly, quickly.

Ingredients for Venetian Stewed Beef Liver with Onions:

Beef liver - 250 grams;

Onion - 100 grams;

Broth - 200 ml;

Butter - 50 grams;

Olive oil - 50 ml;

Juice of ½ lemon;

Parsley greens - 1 bunch;

Salt, ground black pepper - to taste.

Recipe for stewed beef liver with onions in Venetian style:

Peel the beef liver from the film and cut into small pieces. If there is no beef, you can take chicken liver or, at worst, pork. But better, after all, beef liver.

Peel and chop the onion as you like: rings, half rings or very finely chopped. In this case, the onion is cut into large checkers.

Melt the butter in a frying pan and add to it olive oil. This way the butter will not burn. Put the chopped onion in a heated frying pan and simmer over low heat until it becomes transparent.

Once the liver is fried, add lemon juice and broth to it. The broth can be used not only meat, but also vegetable, to your taste.

Stew beef liver with onions in the broth for 5 minutes. In the meantime, the liver is stewed, you can wash and finely chop the parsley.

After 5 minutes, sprinkle the liver with parsley and remove from heat. Venetian-style beef liver stewed with onions is ready!

It is best served with mashed potatoes, but can also be served with polenta or regular rice. But besides the garnish, don’t add anything else to the liver in Venetian style, since the liver itself has a very pleasant and rich taste. When serving, it is enough to sprinkle the liver with grated lemon zest (quite a bit) and finely chopped green onion. And you can apply. Enjoy your meal!

Question Description

First we need to prepare our main ingredient, around which all the fuss is started. To do this, we wash the liver, clean it from the hymen and everything unnecessary and cut it into pieces that you prefer: straws, cubes, etc., it doesn’t matter. Usually, I prefer to cut into strips and finely, but this time I cut it quite large, because. didn't have much time.

We heat the pan in refined oil and put the peeled liver there, fry it a little until all the liquid is gone.

While the liver is fried, let's take care of the vegetables. Onions must be peeled and cut into cubes, and quite small.

We also clean the carrots and rub on a coarse grater.

We take the second frying pan, heat it also in oil and put the onion in it, fry it until it is translucent.

We send the grated carrot to the onion and fry all together for some more time. Remove the vegetables from the stove and set them aside.

The liver is ready when the water has evaporated and the sauce has become slightly thick. At the very end, you can add a little black ground pepper. The liver, prepared in this simple way, is a tasty and satisfying gravy that my husband just eats with white bread.

As a side dish for this dish, I usually cook buckwheat (my husband just loves buckwheat with liver), but besides this, they are perfect for such gravy: mashed potatoes or boiled rice. Enjoy your meal!

Before you start cooking, you need to buy a suitable liver. If you are faced with a choice: buy fresh or frozen, then take, of course, fresh. The quality will be much better. Pay attention to what smell and color the selected piece has. There shouldn't be any stains! Only an even uniform color and a pleasant smell. If there is the slightest hint of a smell that you don't like, don't buy it so you don't buy a stale product.

Which liver is best?

Often you can doubt which liver to get: pork, beef or chicken. The choice depends on what you like more. Beef liver is tougher and rougher than pork liver, but it is more useful. Pork liver is more tender and has a slight bitter taste and red-brown color. Chicken liver is a dietary and delicacy product. Low-calorie, it contains many vitamins: A, B2, B9, PP. Any liver is useful for hematopoiesis and maintaining immunity. It is known that any liver is a tasty and healthy product, but not everyone knows that it is most useful when stewed. But how many people know how to put out the liver so that its useful properties are preserved, and the dish remains tasty?

cooking recipes

Chicken liver

First, let's figure out how to stew chicken liver, the most tender of all.

• liver - 600 g;
• onion - 1 medium onion;
• sour cream - 2 tbsp. spoons;
• vegetable oil;
• salt, spices as desired.

• Wash the liver;
• Cut the onion into half rings and fry it;
• Put the liver in the onion, continue to simmer for 15-20 minutes;
• After 10-15 min. add sour cream, salt and spices.

Beef (or pork) liver

Now it's time to learn how to stew beef liver so that the dish comes out delicious. The difference in the preparation of beef and pork liver is small, it's all about pre-treatment.

Beef liver is covered with a film, which is better to get rid of before cooking. To remove it, it is necessary to make an incision from one of the edges of the liver and, prying it with a knife, it is easy to pull. Try not to use force, and the film will come off easily and completely. And be sure to remove the veins, fat and bile ducts. Frozen liver must be completely thawed in advance.

• liver - 500 g;
• carrots - 1 pc.;
• vegetable or butter oil;
• salt pepper;
• Bay leaf;
• sour cream -100 g;
• milk - 1.5 l.

• Pour milk into the prepared liver and let stand for 2 hours. Then rinse and cut into pieces or strips;
• Cut onion into half rings, carrots into strips;
• Fry the onion until brownish, put the carrots, add salt and pepper;
• After 5 min. place the liver in a pan and cover it with a lid; simmer for 10-15 minutes;
• Add sour cream to the dish and continue stewing for 5-7 minutes; for 1-2 min. until the end of the stew, put a bay leaf in the pan.

Serving to the table

When the liver is ready, it is better to remove the bay leaf so that it does not add bitterness to the dish. It is recommended to cook the liver in one go and serve immediately after cooking. When heated, it loses its taste and softness. The main thing in cooking is to know how to stew the liver deliciously and have the desire to do it.