How to stew liver in sour cream sauce. Cooking liver: secrets of preparation, delicious gravy and side dishes for it. Which liver is better to cook?

This is prepared in just 20 minutes. Agree that this is very fast. Even despite the short cooking time, the liver turns out very soft, tender and juicy, thanks to sour cream. Easy and tasty recipes like this one come in handy more than once when you need to quickly feed the family and are short on time. This recipe is very similar to Stroganoff-style liver, only there are some differences. Firstly, it's slicing the liver.

Beef Stroganoff is made from thin strips of liver, pre-dipped and fried in flour. The technology for preparing beef liver in sour cream does not necessarily contain flour in the recipe, and the shape of the liver pieces can be completely different. By and large, we can say that using this recipe you can cook any other liver, both chicken and pork. In any case, for this dish it must be of good quality and, of course, first freshness.

Ingredients for cooking beef liver in sour cream:

• Beef liver – 300 gr.,
• Onions – 2 pcs.,
• Carrots – 1 pc.,
• Sour cream – 200 gr.,
• Spices and salt to taste

Beef liver stewed in sour cream - recipe

To make the liver tender, cut off the films and rough veins. Cut it into small cubes or strips as for.

Peel the carrots and onions. Chop the onion into half rings.

Carrots can be cut into either circles or semi-circles.

Place the cooked carrots and onions in a hot frying pan, into which sunflower oil has already been poured. Stir the vegetables with a spatula.

Simmer them for 10 minutes. Now you can add the beef liver.

Mix it with vegetables. Add spices or just ground black pepper and salt to taste. Stirring, simmer the liver for another 10 minutes.

Only after the liver is completely fried can you add sour cream.

Checking the readiness of the liver is very simple. Pierce the piece with the tip of a knife. If the juice is clear, it means it is ready. It is recommended to use sour cream with a high percentage of fat content. Add sour cream, reduce heat to avoid boiling too much and curdling. Stir and simmer the liver for another 5 minutes.

Beef liver stewed in sour cream. Photo

• Liver (any) - 800 gr.;
• Onions - 1-2 pcs.;
• Carrots - 1 pc.;
• Sour cream (20% fat) - 200 gr.;
• Peppercorns - 5-6 peas.

Liver dishes deservedly enjoy popular love. Being the most common offal, it is the basis of many dishes. The liver is boiled, stewed, fried, prepared from it into salads, kebabs, pates, first and second courses, pancakes, and even into cakes! In addition to the variety of tastes, liver dishes are satisfying and healthy. It contains a lot of protein, microelements (potassium, phosphorus, sodium, iron) and vitamins (A, B2, C).

Liver dishes are especially recommended to be included in the diet of pregnant women, young children, as well as people suffering from iron deficiency anemia, nervous disorders, cardiovascular diseases and joint diseases.
Cook the liver in sour cream sauce. This dish contains a minimum of ingredients, but will amaze you with its unusually delicate taste.

How to cook liver in sour cream:

1. Soak pork or beef liver for 20 minutes in water with added sugar.
2. Wash and peel the onions and carrots. Cut the carrots into strips, the onion into half rings. Fry onions and carrots in vegetable oil for about 10 minutes.







3. Cut the liver into pieces (2 cm wide, 5-6 cm long). Fry until half cooked (about 15 minutes).
4. Add onions and carrots to the liver, pour sour cream, salt, add peppercorns. Simmer covered for another 15 minutes.

Every person's diet includes beef liver. Compared to meat, it is considered a more valuable product, since it contains a large amount of vitamins and minerals, as well as very useful amino acids, which help improve well-being and normalize the functioning of the two most important systems of the body - the immune and circulatory systems. At the same time, it is a source of folic acid, which is very useful for both children and women who are just expecting the birth of a baby. Beef liver in sour cream is the most famous dish with a classic combination of ingredients, which is not a shame to serve either as a family member or at a festive feast.

Important! The quality of a beef liver dish directly depends on its freshness. Only elastic, smooth and moist offal without bloody clots or spots on the surface, evenly colored in the color of ripe cherries, deserves your attention. Fresh beef liver should have a sweetish smell, and if it smells of acid, it is not recommended to purchase it.

So, you bought the best beef liver and decided to cook it, but don’t know how? Calm, just calm, now we will tell you everything step by step.

Let's take the following ingredients:

• 500 grams of beef liver;
• 1 glass of milk;
• 3 tbsp. spoons of flour;
• ½ cup sour cream;
• 1 medium onion;
• Vegetable oil;
• 1 bay leaf, favorite spices and salt.

Cooking process:

1. We wash the beef liver in running water, wash off all the mucus from it, and then remove all the veins and remove the films.
2. Using a sharp knife, cut the product into medium pieces approximately 1.5 cm thick and pour cold milk over them. This is necessary in order to make the liver soft and tender, as well as to allow any remaining blood to come out.
3. Remove the skins from the onion and cut into medium cubes.
4. Heat 1-2 tablespoons of any vegetable oil in a frying pan and lay out the onion, saute it until caramel color, and then put it in another container.
5. Remove the liver from the milk, dry it with a paper towel, and then roll each piece in flour and place it in the same frying pan where the onions were fried. Important! Beef liver should not be fried for a long time, as it can become rubbery; a light brown chicken on both sides is sufficient.
6. Take a small saucepan or saucepan, it is important that its bottom is thick, and put half of the fried onion on it. Next, spread the liver evenly, add a little salt and pepper, add bay leaf and your favorite spices. The liver loves allspice very much. Place the second half of the onion on top.
7. Place the saucepan on low heat and add 100 ml of water, simmer for 10 minutes.
8. Add salt and pepper to the sour cream, pour in 100 ml of hot water, mix and place in the saucepan in which the liver is cooked.
9. Simmer in sour cream sauce for another 15-20 minutes. During the cooking process, stir the contents of the saucepan a couple of times and balance the taste (add salt, pepper, if the sour cream is sour, a little sugar).

Beef liver with onions and spices has an amazing aroma and turns out delicious, tender, and just melts in your mouth!

How to cook beef liver in sour cream and wine?

There is no shame in serving this dish on a holiday table with a side dish of mashed potatoes. And if you serve a glass of wine with it, then the celebration will be a success... Shall we prepare it?

We will need:

• 500 grams of beef liver;
• 2-3 medium onions;
• 200 ml of wine (it’s better to take dry red);
• 200 grams of sour cream;
• 100 grams of smoked bacon;
• Salt, spices, vegetable oil.

Preparation:

1. Prepare the beef liver as in the previous recipe, soak it in milk for 30 minutes, and then cut it into small pieces.
2. Heat a frying pan with vegetable oil and quickly fry on both sides until a crust forms.
3. Place in a saucepan, add wine and simmer for 10-12 minutes over low heat.
4. In the frying pan in which the liver was fried, fry the bacon, then the onion, previously cut into medium slices, add spices and sour cream. If the sour cream is too thick, you can add a little water.
5. Transfer the resulting sauce into a saucepan where the liver is stewed, stir, cover with a lid and continue to simmer for another 10 minutes.

Beef liver Stroganoff style

Another ancient recipe - “Beef liver Stroganov style”, has been known for several hundred years thanks to the French cook Count Stroganov. Did the count think that the dishes served during his receptions would be immortalized by history? Most likely not, but this amazing dish is loved by millions of people around the world today.

To prepare the dish you will need:

• 500 grams of beef liver;
• 2-3 onions;
• 300 grams of thick 20-25% sour cream;
• Flour – 1 tbsp;
• Butter – 2 tbsp. spoons;
• Spices, salt.

Preparation:

1. Chop the onion and saute in half the butter in a frying pan. Transfer the finished vegetable to a saucepan, where the dish will be cooked until cooked.
2. The liver soaked in cold milk is cut into strips, dried with a paper towel, thoroughly rolled in flour and fried in a hot frying pan with the rest of the butter. Season the almost finished offal, but not too much, since spices and salt will still be contained in the sauce.
3. The next step is to prepare the sauce. Mix sour cream with spices (if it is thick, it can be diluted with milk or cream) and pour into a saucepan with onions. We put it on the fire, but on low, as if slightly warming up the sauce.
4. Place the liver into the hot sauce, stir and simmer for 12-15 minutes.

Beef liver Worclaw style

This recipe, belonging to Polish cuisine, became known back in the 19th century. Currently, this dish is prepared from both pork and chicken liver, but initially beef offal was chosen for it.

So, let's start cooking and take the following products:

• 500 grams of beef liver;
• 5 medium potatoes;
• 2 medium onions;
• 100 ml dry white or red wine;
• 250-300 grams of sour cream;
• 1-2 tbsp. spoons of flour;
• Vegetable oil;
• Greens, salt, spices, herbs (thyme and coriander).

Preparation:

1. First of all, remove the skin from the potatoes, wash and cut into thin circles, dry with a paper towel and fry on both sides in a hot frying pan until golden brown.
2. We prepare the liver, remove all the films and cut off the veins, cut into small cubes, sprinkle with salt and spices and place in a heated frying pan with vegetable oil, in which we quickly fry it.
3. We remove the skins from the onion and cut it into thin half rings, and then send it to the liver, fry everything together for 5-7 minutes, reduce the heat and pour in the wine.
4. Evaporate the liquid, and in the meantime mix sour cream, salt, coriander and thyme in a container.
5. Pour the sour cream sauce into the frying pan, stir, cover with a lid and simmer for about 10-12 minutes.
6. Place potatoes along the diameter of the plate, and liver in sour cream sauce in the center, sprinkle everything with chopped herbs and serve!

Tender liver in a slow cooker

Cooking in a slow cooker is easy and convenient, plus the dishes in it taste simply extraordinary. We suggest you prepare delicious liver with vegetables in sour cream sauce. Keep the recipe!

Ingredients:

• 500 grams of beef liver;
• 2 onions;
• 2 bell peppers;
• 200 grams of sour cream;
• 1 carrot;
• Green;
• Spices, salt;
• Vegetable oil.

Preparation:

1. Peel, wash onions, carrots and peppers, cut into strips. Preheat the multicooker on the “Fry” mode, pour in a little oil, transfer the vegetables and quickly sauté them with the bowl open. After 5-7 minutes, close the lid and simmer for another 5 minutes.
2. Cut the liver into medium pieces, preferably into strips, and add them to the vegetables. Fry with the bowl open for 7 minutes, stirring its contents. Add salt and favorite spices to taste.
3. Five minutes before readiness, add sour cream, bring the dish to taste, if desired, you can add a clove of garlic. Close the multicooker bowl and set the “Stew” mode for 20 minutes.

After time has passed, the dish can be served; as a side dish, it is better to serve boiled potatoes or mashed potatoes, as well as rice!

We have shared with you the most delicious, healthy and uncomplicated beef liver recipes. Take them into service, and then this offal, rich in various vitamins and microelements, will become a frequent guest on your table.

Some housewives find offal difficult to prepare, the liver is bitter, the kidneys smell unpleasant, and the stomachs are too hard. If you follow the technology, you will get a tasty, healthy and affordable dish. Try cooking fried beef liver in sour cream and onions. This dish is not complicated. Follow the recipe tips and a quick dinner is guaranteed.

Taste Info Second: offal

Ingredients

• Fresh liver (beef) – 800 g;
• Whole cow's milk – 100-150 ml;
• Full-fat sour cream (can be replaced with cream) – 0.5 l;
• White onions – 2-3 pcs.;
• Boiled water or broth – 100 ml;
• Second grade wheat flour – 2 tbsp;
• Medium-grind sea or table salt – 0.8 tsp;
• Spices (peppercorns, ground pepper, bay leaf) - to taste;
• Refined sunflower oil – 3-4 tbsp.

How to cook delicious and soft beef liver in sour cream

We wash the liver in warm water, and then clean it of films. This is easy to do with your hands; you just need to hook the edge of the film with a knife, and then pull it off the surface of the liver. We also cut off blood capillaries and blood clots. Wash again and cut into slices about 1-1.5 cm thick.


Pour milk into a bowl and put pieces of liver in it, leave to soak for half an hour.


Meanwhile, cut the peeled onion into thin quarters. To do this, first cut the onion head in half, then cut it in half again, and then chop it.
Add chopped onion to a frying pan heated with oil and sauté for 3-4 minutes until golden brown.
Now roll the pieces of soaked liver in flour and also fry in oil on both sides. This cooking method will preserve the juiciness of the finished dish.


We do this quickly - as soon as the crust appears, immediately turn it over to the other side.


Now pour hot water or broth into a saucepan or small cauldron, add salt and all the spices. Next, add the liver and onions, and then add sour cream.

Simmer the dish for 10-15 minutes, no more is needed, otherwise the liver will be tough.


Soft stewed beef liver in sour cream is ready. It can be served as a cold appetizer, and with a side dish as a main dish.

Teaser network

To prepare such a delicate offal deliciously, you need to choose it correctly. When purchasing, you should pay attention to the following nuances:

• the surface of a fresh liver should be smooth, elastic, without stains or drying out;
• pay attention to the color, beef liver is darker than pork liver, the shade resembles cherries;
• the smell of the offal should be soft, with a slight sweet note, without sourness;
• When pressed, a hole is formed, but it should quickly level out.

If you bought frozen beef liver, you should carefully defrost it before cooking. Place the offal on the refrigerator shelf for at least 12 hours. Be sure to cover the defrosting container with a lid or cling film. Continue to thaw the liver at room temperature. Avoid defrosting in water or microwave.



Beef liver should be cooked quickly and in large pieces. Salt should be added either to the sauce in which it is stewed, or at the very end, so that the dish does not lose its juiciness.
Prepare this simple and healthy dish for your loved ones. If you follow the recipe, you will get tender and tasty liver.

Animal liver is considered extremely beneficial for the body. The product serves as a source of vitamins, minerals and fatty acids. Liver is also considered a delicacy in the kitchen, which can be difficult to prepare into a gourmet dish. Failures can accompany the housewife while cooking. Learn the secrets of several popular recipes.

How to cook liver in sour cream and onions

Before you cook liver in sour cream and onions, you should take care of choosing the main ingredient. A good offal has an elastic consistency, a soft, moist and shiny surface, without scratches. The old product has a sour smell, so you should not take it, because in the end the dish will turn out bitter, tough and dry due to the presence of stringy films. You should not buy a liver with blood clots, blood vessels and green spots left from damage to the gallbladder on the surface.

The recipe for liver with sour cream assumes that you can use the organ of any animal - chicken, pig, cow. Chicken is considered high quality if it is brownish-burgundy in color, and low-quality chicken is light yellow. Beef liver has a rich cherry color, and when pierced, scarlet blood flows out of it. Veal meat ideally has a shade from brown to red, without a gray coating. When purchasing a frozen product, you need to make sure that there are no icy deposits or orange color on the surface.

Liver recipes in sour cream and onions

Liver in sour cream sauce turns out very tasty if you add a lot of spices to it - nutmeg, ginger, cinnamon, curry, cloves. Any recipe involves pre-frying the organ to remove bitterness. Stewing, baking in foil or oven, using a slow cooker and steaming - all this can be used to get delicious liver with onions and sour cream.

The readiness of the dish is determined by a knife - when pierced, the liver does not flow blood or ichor. It is better to bake the offal for no longer than half an hour, adding a piece of lard to it for softness. For any processing method, the rule is that too much time is unacceptable, otherwise tender meat turns into hard meat. You can serve the finished dish with vegetables, cereals, and salads. How to cook delicious beef liver?

Beef liver in sour cream

By adding fermented milk products, the recipe for preparing beef liver with sour cream helps to obtain a flavorful and appetizing dish, famous for its tenderness and softness. Fried liver in sour cream will turn out especially tasty and beautiful in the photo if you select the freshest products and follow the manufacturing technology so as not to overdo it with processing.

Ingredients:

• beef liver – 0.4 kg;
• onion – 1 pc.;
• garlic – 2 cloves;
• sour cream – 5 tablespoons;
• vegetable oil – 2 tbsp;
• wheat flour – 1 tbsp;
• a mixture of ground nutmeg, sweet paprika flakes, black pepper, ground coriander - 3 teaspoons;
• dry dill – 1 tsp.

Cooking method:

1. Peel the offal from films, pour boiling water over it, cut it, simmer in a hot frying pan until the moisture evaporates. Add oil, add finely chopped onion, spices and garlic. Fry for 5 minutes.
2. Add half a glass of water, boil, cover with a lid, and simmer over low heat for 10 minutes.
3. Add sour cream sauce, salt, add flour diluted with half a glass of water.
4. Stirring constantly, let the stew gravy thicken. After a quarter of an hour, you can serve with buckwheat porridge.

Chicken

Stewed chicken liver with sour cream is very popular because, unlike pork and beef, it does not need pre-treatment to get rid of bitterness. It has no films, so cooking time is significantly reduced. A properly executed dish has a high calorie content, delicate texture and mild taste. It is good to give to children.

Ingredients:

• chicken liver – 0.3 kg;
• onion – 1 pc.;
• sour cream – 3.5 tbsp;
• butter – 10 g;
• flour – 1 tbsp;
• water - half a glass.

Cooking method:

1. Melt the butter in a frying pan and fry the onion half rings until light golden brown.
2. Cut the offal into pieces, add to the onion, salt and pepper. Fry for half a minute on each side so that the product remains pinkish.
3. Pour in the flour, stir quickly to absorb the liquid, add water, stir thoroughly until the flour lumps dissolve.
4. While stirring constantly, allow the sauce to thicken and simmer for 3.5 minutes.
5. Pour in the sour cream sauce, stir quickly, turn off the heat so that the sour cream does not curdle.
6. Serve with vegetables.

Fried liver with onions and sour cream

A classic combination is fried liver with onions and sour cream, because it gives a special harmony to the dish. The benefits of the by-product are undeniable. There are many recipes for liver in sour cream and onions as a traditional dish. A properly prepared hearty delicacy in accordance with step-by-step instructions has a subtle soft taste without bitterness or harshness, and looks good and tasty in the photo.

Ingredients:

• liver – 0.4 kg;
• flour – 2 tbsp;
• vegetable oil – 2 tbsp;
• onion – 1 pc.;
• carrots – 1 pc.;
• sour cream – 1/3 cup;
• greens - a bunch.

Cooking method:

1. Wash the offal, dry it, cut it into thin slices, roll in flour.
2. Chop the onions and carrots.
3. Heat sunflower oil in a frying pan, fry the liver (for a minute on each side), add the onion-carrot mixture, salt, pepper, sour cream.
4. Simmer uncovered over high heat for 6 minutes, leave the sauce for 6 minutes.
5. When serving, sprinkle with herbs.

Turkey liver in sour cream

Like chicken and turkey liver, it is easy and simple to prepare with sour cream and onions, because you do not need to soak it to get rid of bitterness and clean it from films. Many people will like this healthy stew if it is made correctly. Then the soft, delicate dish will delight the eye with its appearance, the sense of smell with its subtle aroma, and will visually look good in the photo.

Ingredients:

• turkey liver – 0.6 kg;
• onion – 1 pc.;
• bay leaf – 1 pc.;
• sour cream (mayonnaise, heavy cream) – 5 tbsp. l.;
• garlic – 2 cloves;
• greens (parsley, basil, cilantro, green onions) - a bunch.

Cooking method:

1. Cut the offal into pieces and place in a greased frying pan over medium heat. Add salt and wait for the water to boil.
2. Add onion half rings, chopped garlic, stir. Pour in sour cream and 175 ml of hot water, stir, and boil for 6 minutes.
3. Pepper, add bay leaf and herbs. Simmer for 2-3 minutes, remove from heat. Close the lid and leave for a couple of minutes.

Pork

Pork liver with sour cream is a little more difficult to prepare because it is pre-processed. The film can be easily removed after treatment with boiling water, and the bitterness will go away after soaking in cold milk, water with soda or salted liquid. To obtain a particularly delicate taste, you can beat the product with a hammer, simultaneously marinating with garlic and salt, as long as time allows.

Ingredients:

• pork liver – half a kilo;
• onion – 1 pc.;
• carrots – 1 pc.;
• sour cream – 4 tbsp.

Cooking method:

1. Chop the onion, grate the carrots coarsely, sauté them together in a deep frying pan in sunflower oil for 5 minutes.
2. Wash the liver, dry it, cut it into strips, add it to the pan, add salt and pepper.
3. Fry for 6 minutes, stirring occasionally. Add sour cream.
4. Simmer for 5 minutes, serve with side dish.

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