Liver is a by-product, that is, it is considered a second-rate meat product.
This is not entirely fair, because it has such taste that if you prepare the liver correctly, you get a dish that is much tastier than pork or beef.
In addition, it is still a very healthy and nutritious product.
Beef liver is the best for cooking in sour cream.
Beef liver in sour cream - the basic principles of cooking
Before cooking, it is advisable to soak the liver in milk or water for several hours. This will remove bitterness and make it softer.
The liver is washed, cleaned of films and ducts and cut into bars or small pieces. Onions are peeled, cut into half rings or feathers. Fry onions in a pre-heated pan, add liver to it and fry. Salt, pepper and pour sour cream. The fire is quieter and stewed to readiness.
The dish can be varied by putting out the liver in sour cream with vegetables or mushrooms.
Liver in sour cream is cooked in a frying pan, in a slow cooker or ceramic pots.
Recipe 1. Beef liver in sour cream, fried with onions
Ingredients
vegetable oil - 100 ml;
800 g of liver;
black pepper and cooking salt;
60 g onions;
sour cream - a glass.
Method of preparation
1. Let's start with the preparation of the liver. We wash it under running water. We lay out on the board and qualitatively clean the film and cut out all the ducts. Cut the prepared liver into slices of the same size.
2. Peel the onion and cut it into thin half rings. Put the pan on the fire, pour the butter and heat well. Put onion in it and fry to translucency.
3. Add pieces of liver to onions and continue frying, stirring continuously, until half cooked. Then pour the sour cream, mix, salt, pepper, close the lid and simmer for about 10 minutes. We serve the dish with any side dish.
Recipe 2. Braised beef liver in sour cream
Ingredients
25 g wheat flour;
400 g beef liver;
5 g of dill and ground sweet paprika;
60 g onions;
2.5 g ground coriander and nutmeg;
2 cloves of garlic;
kitchen salt;
sour cream - 100 g;
60 ml oil rast.
Method of preparation
1. Put the well-washed liver in a deep dish and pour in boiling water. Get the liver, clean the films and cut the ducts. Cut the cleaned product into long strips.
2. Put on a deep frying pan and heat it. Put the pieces of liver in a well-heated dish and fry until all the liquid has evaporated. Now pour in the oil. Onions, pre-clean and finely chop. Add it to the liver. Mix and continue to fry. Peel the garlic and finely chop with a sharp knife. It will also add to the liver. Season with dill and other spices (except black pepper). At this stage, do not salt. Fry another 5 minutes.
3. Add water to the pan, cover and boil. Then reduce the heat and simmer another 10 minutes. Now lay out the sour cream, season with salt, pepper and mix. In half of a glass of water we will dissolve flour, mixing, so that the mixture will turn out without lumps. Pour it in a thin stream into the pan, stirring continuously. Keep on fire until thick. Turn off the stove and insist the dish is covered for another quarter of an hour. Stewed liver served to any side dish.
Recipe 3. Beef liver in a creamy mustard sauce
Ingredients
Wheat flour;
ground black pepper and sea salt;
kg of beef liver;
mustard - 30 g;
230 g onions;
sour cream - incomplete glass;
sugar - 10 g
Method of preparation
1. Wash my liver, put it on a chopping board and cut the veins, remove the films and cut them into cubes.
2. Mix the flour and salt. Roll each piece of flour in the flour and place it in the pan with the heated butter. Fry until the formation of an appetizing crust. We shift the fried liver to the cauldron. 3. We clean the onions and cut them into rings. Put in a frying pan, sprinkle with sugar and fry until golden. In the onion lay out sour cream, mix, season with pepper and table salt. Add the mustard and bring to a boil.
4. Fill the liver with the resulting sauce, pour in half a glass of beef broth and simmer the liver in the sauce for a quarter of an hour. Serve the liver in sour cream with any side dish or stewed vegetables.
Recipe 4. Beef liver in sour cream with bell pepper
Ingredients
100 g of milk;
400 g beef liver;
5 g fresh dill and parsley;
100 g onions;
10 g of wheat flour;
30 g spicy tomato sauce;
sour cream - 50 g;
2 g of salt and black pepper;
10 g of sunflower oil;
100 g sweet red pepper.
Method of preparation
1. Under the tap, wash the liver, place it in a deep container and pour over boiling water. Take out the liver and cleanse the film. Cut ducts and cut into strips. Fold the liver in a bowl, salt and season with pepper. Stir.
2. Onions clean, rinse and cut into long feathers. We put on the stove a non-stick frying pan, pour the oil, heat it and transfer the onion to it. Fry it until light brown.
3. Add the onions to the liver and fry all together for 5 minutes. Put the Bulgarian pepper sliced in strips and, stirring occasionally, fry for another 5 minutes. Sprinkle the liver and vegetables with flour, mix quickly and leave on the fire for another two minutes.
4. Mix sour cream with tomato sauce and dilute the mixture with milk. Pour the sauce into the pan, stir and simmer on low heat for about ten minutes. At the end sprinkle the dish with chopped dill and parsley.
Recipe 5. Beef liver in sour cream with mushrooms
Ingredients
sea salt and pepper freshly ground;
liver - half a kilo;
third of art. vegetable oil;
a pair of bulbs;
half a cup of flour;
jar of canned champignons;
incomplete glass of sour cream; cheese - 100 g
Method of preparation
1. Put the washed liver on a cutting board, and remove the film and cut the ducts. Cut it into small pieces. Put them in deep dishes and cover with milk. Leave it to soak for three hours. This will make the liver tender and soft.
2. Crush the cheese into large chips. Chop the peeled onion in half rings. In a separate bowl, add flour, add salt and pepper to it. Stir.
3. Drain the milk from the liver and lightly dry the pieces. Each roll in a mixture of flour and spices. Put on a frying pan on intense fire, pour in the oil and heat well. Put the liver in it and fry until golden brown appears. Put it in a separate plate.
4. Put the onion in the pan and lightly fry until soft. Open a jar of mushrooms, drain the marinade, and put the mushrooms in a pan with onions. Extinguish it all together for five minutes, stirring occasionally.
5. Put the liver in the pan, pour the sour cream and mix. Sprinkle on top with grated cheese. Twist the fire to a minimum and roast under the lid until done. Serve with a side dish of potatoes or rice.
Recipe 6. Beef liver in sour cream with green peas
Ingredients
sour cream;
400 g of liver;
freshly ground black pepper and salt;
three pickled cucumbers;
fresh greens;
80 g canned peas;
clove of garlic;
carrot and onion.
Method of preparation
1. Release the well-washed liver from the film and cut the ducts. Cut the product into strips, salt, pepper, mix and leave for 20 minutes.
2. Crushed peeled carrots and onions: onions - in small cubes, carrots - large chips. Put the pan on the stove, heat the oil in it and shift the vegetables. Fry until soft.
3. Peel pickled cucumbers, chop them with a coarse grater, and place them in fried vegetables. Stir and fry for about three minutes. Then shift the liver, stir and simmer, stirring occasionally, for about ten minutes. 4. Wash greens, lightly dry and crumble. In the pan add peas and chopped greens. Add finely chopped garlic, pour sour cream, mix, cover and keep on fire for another two minutes.
Recipe 6. Beef liver in sour cream, cooked in a pot
Ingredients
80 g of ketchup;
600 g beef liver;
table salt;
120 g onions;
sour cream - 300 g;
2 eggs.
Method of preparation
1. Clean the pre-washed liver from the films, remove the ducts and cut into large chunks, about a centimeter thick. Each piece is slightly repelled.
2. Break eggs into deep dishes, salt and season with spices and pepper. Fork or whisk lightly beat the egg mixture.
3. Dip each piece of liver in an egg, then roll it down in flour and fry in well-heated oil on both sides. Fry not long, enough for a couple of minutes on each side.
4. Peel the onion, cut it into small pieces and fry in the same pan where the liver was fried.
5. Put a chunk of fried liver in the pot. Spread the onion on top and cover it with the second chunk of the liver. So put until the pot is full.
6. Put in the remaining eggs ketchup and sour cream. Thoroughly beat the mixture and fill it with the liver in pots. Close the lids. If there are no lids, the pot can be covered with a layer of dough. Put the pots in a cold oven. Set the average temperature and prepare the liver for about an hour. As a garnish, you can serve vegetables, pasta or boiled potatoes.
Recipe 7. Beef liver in sour cream with vegetables
Ingredients
30 grams of flour;
300 g of liver;
salt and black pepper;
two bulbs;
80 g rast. oils:
carrot;
sour cream - half a cup.
Method of preparation
1. Fill the liver with water and soak for an hour. Then peel it off the films, cut the ducts and cut the liver into blocks. 2. Peel and wash the vegetables. Onions cut into small pieces. Crush carrots with coarse chips.
3. Pour some butter into the pan and heat over medium heat. Put onions and carrots. Fry the vegetables, stirring occasionally, until golden.
4. Fry the liver breaded in the flour in a separate pan. Roast for five minutes on high heat, constantly stirring the product. Twist the fire. Then pour in some water, put the sour cream on, stir and simmer for 20 minutes under the lid. Turn off the fire, and leave the liver in the sour cream for another time.
Beef liver in sour cream - tips and tricks from chefs
- Before frying, grind liver pieces in flour, this will not allow it to lose its juices.
- Begin to fry the liver on high heat so that a crust forms on the pieces immediately. Then twist the fire and bring it to readiness on a low fire.
- It is advisable to soak the livers in milk or water before cooking.
- If you like to have a lot of sauce, you can dilute sour cream with milk or cream.
- Do not feel sorry for onions, the liver is very well combined with it, and the more it will be, the tastier the dish will turn out.
- If sour cream mixed with spicy tomato sauce, the dish will turn out with a savory flavor.
