Liver in sour cream - general principles and methods of preparation
Liver is a valuable by-product that just needs to be included in the diet. This is a treasure that contains many vitamins - A, B, E, K, D, trace elements - phosphorus, iron, copper, calcium, chromium, essential amino acids, easily digestible protein and other beneficial substances. It is recommended for anemia, diabetes, thrombosis, atherosclerosis, cardiovascular diseases. Chicken liver contains a lot of folic acid, so it is so necessary to use for pregnant women.
Liver, though very useful, but not all love it. But sour cream is a product that works wonders with the liver. It turns a dryish and harsh liver with bitterness into a tender substance with a pleasant sweetish taste. Especially magically in sour cream it turns out chicken liver, which simply melts in the mouth itself. For added flavor and aroma, wine, herbs, spices can be added to sour cream sauce.
Liver in sour cream - food preparation
Inside the liver is a sac of the gallbladder, which is filled with a very bitter substance. Therefore, if you have purchased a raw liver, you first need to get rid of this bubble so that it does not have time to burst and spoil the product. And you need to cut it, grabbing around about 4-5 millimeters of pulp around. Usually, in the gall region, it is colored greenish. Next, you should cut out large ducts, peel off the film and fill the liver with cold water for one hour. Sometimes, especially the liver of old animals, they are beaten with a hammer to make it looser and softer. It concerns offal of pigs and cows. Chicken and turkey liver soak and beat back is not necessary, it has a more delicate structure.
Liver in sour cream - the best recipes
Recipe 1: Liver stewed in sour cream
A very simple and easy recipe that allows you to make a delicious dish at home. You can use both pork or beef liver, and chicken or turkey. Chicken get the most tender.
Ingredients: 0.5 kg of liver, 250 ml sour cream, 3 onions, black pepper, salt, flour.
Method of preparation
If pork or beef liver is used, it should be cut into slices and slightly beaten off. Roll the liver in flour and fry to a crust. In another pan, fry the onion sliced in half rings, shift it to the liver, add sour cream, pepper and salt. If sour cream is very thick, you can dilute it a little with water. After boiling make a small fire and simmer for fifteen to twenty minutes. Liver in sour cream goes well with mashed potatoes, buckwheat porridge, boiled rice.
Recipe 2: Liver in sour cream and wine
Great for dinner. It turns out very tasty. Especially if you give him a bottle of good wine. You can take any liver, but for this recipe, beef will be out of competition.
Ingredients: 0.7 kg of liver, 3 onions, 200 ml of dry red wine, 100 ml of sour cream, 150 g of bacon (or bacon), salt, pepper, vegetable oil.
Method of preparation
Cut the liver into not very large pieces, fry a little on both sides. It is not necessary to bring to readiness, only to an easy crust. Transfer to a fireproof dish, pour wine and stew for about ten minutes. And in the oil, which is left in the pan, fry the slices of bacon and onion, cut into rings or half rings. Lay the fried onion with bacon on a layer of liver, pour sour cream, sprinkle with pepper, salt and stew all together for about five to seven minutes.
Recipe 3: Liver in Wroclaw sour cream
Again the liver, again sour cream, again the wine, but ... very little, literally for a light aroma. Which, mingling with the aroma of spices and herbs, turns your head pleasantly, tickles your nostrils and whets your appetite. You can decorate the dish in the form of a flower: in the middle of the plate place the liver in a sour cream sauce, and around the circumference, like petals, lay the potato circles roasted to roastiness. Top sprinkle with a green onion.
Ingredients: 500g beef liver, 200ml sour cream, 2 onions, 5 potatoes, 50ml dry white wine, green onions, salt, a spoon of flour, pepper, a pinch of coriander and thyme.
Method of preparation
Peeled potatoes cut into thin slices, salt them and fry until dark golden color.
Liver cut into cubes, sprinkle with pepper, salt and put in a frying pan with hot oil. A few minutes later add chopped onions ringlets. Close the lid and simmer for ten minutes.
Stir sour cream with a spoonful of flour, herbs, pour in wine and, stirring, add parts to the liver. Stew for about ten to fifteen minutes. To taste, if necessary, you can add a little more salt and wine. At the very end of cooking, put half a serving of green onions in the pan with the liver, leave the rest half for decoration.
Recipe 4: Chicken Liver Baked in Sour Cream
The most delicate chicken liver under the onion fur coat in a creamy mushroom sauce is just a masterpiece. And extremely tasty. From the type of delicious golden brown crust, just do not take your eyes off, and the hand itself reaches for the additive. Ingredients: 1kg chicken liver, 0.5 l sour cream, 3 onions, salt, 150-200 g of mushrooms, 2 table.lozh. flour, pepper, 2 table.lozh. bread crumbs.
Method of preparation
Onion half rings fry until golden in oil.
Roll small pieces of liver in flour. The most convenient way to do this is not on a plate, which then also needs to be washed, but in a regular plastic bag. Pour the flour into it, put the whole liver (or divide it into two parts), roll up the bag so that the air is inside and shake it, holding it over the edge so that it does not unwind. The liver, from shaking like a drum, will jump and each piece will be covered evenly with a thin layer of flour.
Heat oil and fry the liver. It takes six to seven minutes. During this time, it will be covered with a good crust, remaining moist inside. Sprinkle it with pepper and 1 spoon of salt.
The bottom of the dish for baking grease, put the liver, on it - onions. In a frying pan, where the onions were fried, fry the mushrooms and pour sour cream. Pepper, pour the remaining half tablespoons of salt and warm. Optionally, in a sour cream, instead of mushrooms, you can add a slice of grated cheese or tomato sauce. Pour the layer of onion with sour cream sauce, sprinkle with breadcrumbs on top and bake for twenty minutes (220C).
Liver in sour cream - useful tips from experienced chefs
-To get rid of bitterness, which is characteristic of beef and pork liver, it is necessary to soak for a couple of hours in milk, after removing the film. After soaking, it will not only get rid of bitterness, but will become much more tender. Instead of soaking, to get rid of bitterness, the liver can be scalded with boiling water until it changes color.
