Pork liver stewed in sour cream

Pork liver stewed in sour cream

Meat by-products are affordable and useful. With the right preparation, they can turn into a tasty dish that will appeal to even the fastidious gourmet. Pork liver stewed in sour cream, even for inexperienced cooks, turns out to be tender and soft. This is one of the easiest to prepare and inexpensive hot snacks at cost, which can be done in just half an hour. The recipes of this dish will help out, when you need to quickly prepare a delicious dinner or a hearty lunch.

Cooking Features

With the observance of the technology of cooking pork liver stewed in cream, failures should not arise. Additional guarantees will give knowledge of several important points.

  • Pork liver when stewing will be more juicy if it has not been frozen before. If the product has been frozen, it needs to be thawed in the refrigerator, without a temperature difference. Otherwise, there is a risk to get dry liver out.
  • When buying, be sure to evaluate the freshness of the liver. You should not take the product, which emanates an unpleasant sour smell, as well as covered with a dry crust, which was formed from a long lying piece on the counter.
  • To remove the bitter taste and give the liver its juiciness, it is soaked for an hour in water, milk, or whey. The best result allows the use of milk.
  • Before cutting into pieces, the liver must not only be washed and dried, but also freed from film, fragments of blood vessels and bile ducts. Cut the liver or layers of a width of about 2 cm, or in small pieces, like goulash, beef stroganoff.
  • A juicier and more tender liver is obtained by stewing it with vegetables. Spices, spices and fresh herbs will not be superfluous either.
  • Most recipes involve roasting the liver over high heat until it forms a crust. This is advisable to do, as the crust allows you to keep the product juiciness. You can do without roasting - in sour cream, pork liver will still come out juicy. The quenching time in this case is increased by 5-10 minutes.

Recipes for cooking pork liver in sour cream cooked up a lot. Having clarified the general principles of 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;
  • vegetable oil - how much will leave.

Method of preparation:

  • Peel the onion, cut it into thin half rings.
  • Rinse the liver, pat dry. Remove the film from it. Cut into several parts, cut the areas with vascular lesions, veins. Cut into slices, like goulash.
  • In heated vegetable oil in a pan, lower the onion, fry it until golden brown.
  • Put the liver on 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 flour over the liver, stir.
  • Pour sour cream. Simmer, covered, for 10 minutes.
  • Turn off the heat and leave the liver under the lid for another 10-15 minutes.

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

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 leave.

Method of preparation:

  • Liver, cleared of films and streaks, cut into bars and soak in milk. Put in the fridge for an hour.
  • Mix sour cream with garlic and mustard passed through the press. Add salt, pepper, mix. To get a less thick sour cream sauce, you can take less, bringing it to the desired volume with water.
  • Onion cut into half rings, fry in oil until golden brown, remove from the pan.
  • Flip the liver into a colander. When milk is drained, put it in a pan with hot oil. Fry until crusted.
  • Turn down the fire. Add onions. Fry for 5 minutes on a quiet fire under the lid.
  • Pour with sour cream sauce. Simmer the liver under it for 10 minutes.
  • Add chopped greens, mix.
  • Remove the pan from the stove. Leave the liver to infuse under the lid for 10-15 minutes.

A tender liver with a spicy taste is unlikely to leave you indifferent. Do not forget to sprinkle it generously with the 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 leave;
  • salt, spices, including coriander - to taste.

Method of preparation:

  • The liver, having washed, freed from the film and tendons, cut into small pieces.
  • Peel the vegetables.
  • Cut the carrots into strips and the onion into small cubes.
  • Heat oil in a pan, put vegetables in it.
  • Cook them over low heat until soft.
  • Add liver to vegetables. Fry it with them until it brightens.
  • Salt and season the liver. Among the spices, coriander is obligatory, black ground pepper and bay leaf are desirable. You can put other seasonings.
  • Put sour cream on the liver, mix.
  • Fill with water and cover. 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 in this recipe with vegetables can be served without a side dish. It goes well with buckwheat, pasta, mashed potatoes.

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

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