Cooking liver: secrets of preparation, delicious gravy and side dishes for it. Liver fried in sour cream. Step-by-step recipe with photos Recipe for light beef liver with sour cream

The recipe for cooking beef liver in sour cream sauce came to us from Poland. This dish is very popular and widespread there. If the liver is cut into thin pieces, then after frying, let it simmer in a frying pan for much less time. Check the readiness of the liver with a toothpick; if no blood comes out, then the liver is ready. The main thing is not to overcook it, then it will remain juicy and tasty.

Ingredients

To prepare liver in sour cream sauce we will need:
500 g beef liver;
150 g sour cream;
125 g milk;
1 onion;
2 tbsp. l. butter or ghee;
0.5 tbsp. l. flour;
0.5 tbsp. l. mustard;
salt, white pepper.

Cooking steps

Cut the beef liver into portions. Fry in 1 tablespoon of butter on both sides. Fry for 1 minute on each side. Transfer the fried liver to a plate, keeping warm, add salt and pepper.

Cut the onion into small cubes and fry in the remaining butter. Add flour to the prepared onion and fry it lightly. Then pour in the milk and keep on low heat, stirring, until thickened.

When the sauce thickens, add sour cream and mustard to it.

Season the sour cream sauce with salt and pepper, add beef liver and cover the pan with a lid. Cook for 15-20 minutes.

Supporters rational nutrition They know that meat by-products are no less valuable than the meat itself. Beef liver contains even more vitamins than veal tenderloin and is more easily absorbed by the body. Skilled chefs can cook it in different ways, and it will remain tender and juicy. If you are not sure that you will be able to fry this product without drying it out, put it out. Beef liver stewed in sour cream turns out soft even for inexperienced cooks.

Cooking features

Knowing a few things will allow you to cook beef liver in sour cream quickly and tasty, preserving maximum of its beneficial properties.

• Fresh beef liver is tastier, but frozen beef can also be stewed. The main thing is not to expose it to sudden temperature changes. Thawed in the refrigerator, it will retain its structure.
• The darker the beef liver, the longer it lasts. The freshest possible product resembles ripe cherries in color.
• Pay special attention to the primary treatment of the liver. It is necessary to remove films and veins from it, since they are dense and will make the finished dish tough, even if it is prepared according to the best recipe.
• To eliminate the bitter taste that beef liver may have, it is soaked in water or milk. The second option is preferable. Soaking time is 1–2 hours. After this, the product must be rinsed again and dried with napkins.
• Liver stewed in sour cream will be tastier if it is pre-fried and breaded in flour. However, this manipulation will affect the calorie content of the finished dish. If you are on a diet, skip frying and increase the stewing time for the liver by 5-10 minutes.
• Fresh herbs, spices, and dried herbs will add a pleasant aroma to the dish.
• The inclusion of vegetables will make the snack more juicy, tender, and aromatic.

Mashed potatoes are best as a side dish for liver stewed in sour cream. It can be replaced with pea puree, buckwheat, pasta, vegetable stew.

Classic recipe for beef liver stewed in sour cream

• beef liver – 0.6 kg;
• onions– 0.2 kg;
• flour - how much will be needed;
• sour cream – 100 ml;
• water – 0.5 l;

Cooking method:

• Peel the onion, cut into small cubes and fry until golden brown in vegetable oil. Transfer from skillet to plate.
• Wash your liver. Remove the film and vascular formations. Cut into layers about 1 cm thick. The liver pieces should be the size of medium-sized chops.
• Mix flour with pepper and salt.
• Bread the liver in flour.
• Heat a new portion of oil in a frying pan, fry the pieces of liver in it on both sides, giving each side 2-3 minutes. You need to fry over medium heat.
• Remove the liver from the pan and fry the next batch.
• Place the fried liver in a frying pan, sprinkling it with fried onions.
• Mix sour cream with flour, dilute hot water. Add salt, spices, stir.
• Pour the mixture over the liver. Place the pan with it on low heat.
• Cover with a lid and simmer for 20 minutes after the sour cream sauce begins to boil.

Recipe for the occasion::


Beef liver according to this recipe is tender, soft, and pleasant to the taste. Pairs well with any side dish. Most often it is served with mashed potatoes or buckwheat.

Beef liver stewed in sour cream with onions and carrots

• beef liver – 1 kg;
• onion – 0.2 kg;
• carrots – 0.2 kg;
• sugar (optional) – 5 g;
• flour – 80 g;
• sour cream – 100 ml;
• broth or water - how much will be needed;
• vegetable oil - how much will be needed;
• salt, spices - to taste.

Cooking method:

• After washing the liver and freeing it from films and veins, cut it into small pieces, like for goulash.
• Add salt and spices to flour. As for spices, it is better to give preference to a mixture of peppers or curry seasoning. You can add dried spices such as parsley, dill, basil.
• Pour the pieces of liver into a bowl with flour and roll them well in it.
• Heat the oil in a cauldron or deep frying pan.
• Place the liver in it and fry it, stirring, until it is covered with an appetizing crust.
• Peel the vegetables. Coarsely grate the carrots and finely chop the onion.
• Place vegetables near the liver. Fry it with them, stirring, for another 5 minutes.
• Mix sour cream with sugar and place on the liver. Fill everything with water or broth. The liquid should completely cover the liver pieces.
• Reduce heat and simmer the liver covered for 15 minutes.

Liver prepared according to this recipe has pleasant taste, smells seductive. You can serve it with potatoes, vegetable stew or rice.

Beef liver stewed in sour cream with garlic and tomato

• beef liver – 1.5 kg;
• onions – 0.3 kg;
• tomato paste – 50 ml;
• garlic – 3 cloves;
• sour cream – 0.2 l;
• fresh parsley – 100 g;
• water, vegetable oil - how much will be needed;
• salt, ground black pepper - to taste.

Cooking method:

• Clean the liver from films, fragments of bile ducts, and vessels. Cut into bars, like beef stroganoff.
• Wash the parsley, shake off the water, chop with a knife.
• Pass the garlic through a press.
• Mix sour cream with tomato paste, salt and spices.
• Peel the onion and cut into small cubes.
• Heat the oil in a cauldron or thick-bottomed pan and fry the onion in it until golden brown.
• Add the liver and fry it over medium heat until it turns pale.
• Reduce heat, spread a mixture of sour cream and tomato paste on the liver.
• Add water so that the liquid completely covers the contents of the cauldron or pan.
• Simmer over low heat, covered, for 20 minutes. Make sure there is always liquid left in the cauldron.
• Add parsley and garlic, stir.
• Simmer for another 5-10 minutes and remove from heat.

The aromatic liver prepared according to this recipe can be served with any side dish. Use as a gravy tomato-sour cream sauce, in which beef offal was stewed.

Beef liver stewed in sour cream always comes out soft and tender. Its taste and aroma depend on the chosen recipe.


Product matrix: 🥄 🥄 🥄

Liver fried in sour cream- a dish that has several basic cooking options. The most famous recipe is, of course, Stroganoff-style liver or. In addition to this recipe, recipes for fried liver in sour cream with onions, carrots, mushrooms, soy sauce, wine, vegetables, garlic, herbs. Thanks to sour cream, the liver becomes very soft, juicy and acquires a creamy taste. Unlike simply fried liver in a frying pan, liver in sour cream or sour cream sauce always turns out juicy due to the acids contained in sour cream.

Today I want to offer you a recipe for fried pork liver in sour cream. This recipe can be used to prepare not only pork, but also beef or chicken liver.

Ingredients:

• Liver (pork, beef or chicken) - 400 gr.,
• Salt and hblack pepper - to taste,
• Sour cream 20% fat - 150 ml.,
• Dill - a couple of sprigs,
• Garlic - 2 cloves,
• Sunflower oil.

Liver fried in sour cream - recipe

After all the ingredients are prepared, you can start preparing the liver fried in sour cream. Peel the garlic. Wash the dill. Place sour cream in a bowl. To fry the liver, you can use sour cream of different fat content, starting with full-fat homemade sour cream and ending with store-bought low-fat sour cream. Pass the garlic cloves through a press into a bowl of sour cream.

Finely chop the dill and add it to the rest of the ingredients.

Sour cream sauce To fry the liver in a frying pan, add salt and pepper to taste. Ground black pepper in this fried liver recipe can be replaced with any other spice or a mixture of them. Fried liver turns out delicious with the addition of paprika, coriander, marjoram, oregano, suneli hops, and basil. Stir the sour cream sauce.

Now you can start preparing the liver. In this recipe I used pork liver, so all that was needed to prepare it was to cut off the large veins and small cartilages. If you cook beef liver, you must first remove the hard film from it. You can find out how to properly remove the film from beef liver on the Internet. Cut the liver into pieces measuring 5 by 5 cm. It can be a little larger or smaller.

Heat a frying pan with oil. Place liver pieces on it.

Stirring, fry the liver for 5-7 minutes.

Add sour cream sauce.

Stir it. Simmer for another 5 minutes and the dish will be ready.

Serve the fried liver in hot sour cream. As a side dish for fried liver, potato or pea puree, buckwheat, pasta, pearl barley and barley porridge. Bon appetit. I will be glad if this recipe for fried liver in sour cream you liked it and will find it useful. I also recommend preparing it.

An offal such as liver, in my opinion, is a source of fantasy for any housewife. After all, there are so many liver recipes, and everyone wants to make their dish unique. The main advantage of the offal is the speed of preparation, and, of course, beneficial properties. And it doesn’t matter what kind of liver you use: beef or chicken. Both specimens possess elements that are very necessary for humans. Beef - dietary product, containing a large amount of retinol and B vitamins. Chicken - contains folic acid, and also helps strengthen the immune system. Therefore, which liver to choose is up to you, and you can prepare it according to one recipe.

Today I will make a wonderful dish from chicken liver with vegetables and creamy sauce, namely, I will stew the offal with carrots, onions and sour cream. To do this, I will take: olive and butter for stewing vegetables, onions and carrots directly, as well as chicken liver, for gravy you will need sour cream, flour and water, for spices - ground black pepper, salt, dried dill and garlic.

Ingredients for cooking stewed liver with sour cream, carrots and onions prepared, let's get started!

Cut the onion into thin half rings.

Grate the carrots on a fine grater.

Heat the frying pan, put butter, pour in olive oil.

Transfer the prepared vegetables to the frying pan.

Simmer over low heat, covered, until the ingredients are soft (about 10 minutes).

We wash the liver and, if necessary, cut it into small pieces.

Transfer the liver to stewed vegetables, salt to taste.

Simmer everything together until the liver is almost completely cooked (10-15 minutes).

Then add the following ingredients: flour, black pepper, dried dill and garlic.

Stir and keep on fire for about 5 minutes. Pour water into the pan and add sour cream.

Stir and simmer for another 10 minutes until the gravy thickens.

After the specified time, the gravy will become more homogeneous. Turn off the heat and leave it covered for 10-15 minutes to get a richer taste.

Stewed liver with sour cream, carrots and onions is ready! Bon appetit!

One of the most useful meat by-products is the liver of animals and birds. It contains vitamins, microelements, and poultry liver is considered dietary due to its high amino acid content and low calorie content. The liver of geese and ducks, given their specific diet, is considered a delicacy throughout the world.

But this product has a special smell, taste and characteristic bitterness. Therefore, when preparing it, it is necessary to use such ingredients and spices that, if not completely, would significantly reduce this deficiency of the product. You can soak the liver in milk or a special marinade before cooking. It also turns out tender, soft and juicy when cooked in sour cream and onions.

In today's article we will tell you in detail how to cook liver with sour cream and onions

Liver stewed in sour cream and onions

Ingredients:

• any liver – 0.5 kg;
• onion – 150 g;
• sour cream – 150 g;
• vegetable oil – 25 ml;
• black pepper;
• salt;
• chopped greens.

Preparation

We wash the liver, free it from vessels and large films, cut it into small pieces, chop the peeled onion into rings or half rings.

Pour refined vegetable oil into a heated frying pan, first fry the onion until golden, then lay out the pieces of liver and brown on all sides over high heat for no more than three minutes, add sour cream, pepper and salt, reduce the heat and simmer under the lid for ten to fifteen minutes, periodically stirring.

Beef liver in sour cream with onions and carrots

Ingredients:

• beef liver – 750 g;
• onion – 250 g;
• carrots - 150 g;
• sour cream – 200 g;
• pepper mixture;
• salt;
• chopped greens.

Preparation

We wash the beef liver, dry it, remove the films, cut it into thin cubes and fry it in small portions in a frying pan with refined vegetable oil for no more than two minutes each portion. In the same frying pan, fry the onion, cut into half rings, in oil until golden, add the carrots and fry for another five minutes. Now lay out the fried liver, add sour cream, a mixture of peppers and salt and simmer under the lid for fifteen minutes.

Serve hot, garnished with herbs.

Chicken liver in sour cream with onions

Ingredients:

• chicken liver – 550 g;
• onion – 300 g;
• sour cream – 100 g;
• refined vegetable oil – 60 ml;
• pepper mixture;
• salt;
• chopped greens as desired.

Preparation

In a heated frying pan, adding vegetable oil, fry the peeled and chopped onion into half rings until golden. Then add the washed, dried and chopped chicken liver to the onion and fry, stirring constantly. When the liver changes color, add sour cream, salt and a mixture of peppers and simmer under the lid for fifteen minutes, stirring occasionally.

Chicken liver baked in sour cream with onions and mushrooms

Ingredients:

• chicken liver – 550 g;
• onion – 200 g;
• sour cream – 250 g;
• mushrooms – 120 g;
• wheat flour – 30 g;
• breadcrumbs – 30 g;
• refined vegetable oil – 60 ml;
• pepper mixture;
• salt;
• chopped greens as desired.

Preparation

Wash the chicken liver, dry it, cut it into pieces, sprinkle with flour and fry on over high heat in a frying pan with vegetable oil until golden brown.

Place the fried liver in a baking dish greased with refined vegetable oil and season with salt and a mixture of peppers on top. Fry the peeled and chopped onions in half rings in a frying pan and place them in a second layer. At the next stage, fry the mushrooms until the juices evaporate, add sour cream, salt, pepper, heat and pour on top of the liver and onions. Finally, cover with breadcrumbs and place in an oven preheated to 220 degrees for twenty minutes.

Serve with any side dish or vegetables, adding herbs if desired.