Liver fried in sour cream. Step-by-step recipe with photos. Tender liver in sour cream sauce How to deliciously fry liver with sour cream

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

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 bleed 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 (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, turkey liver with sour cream and onions is easy and simple to prepare, because you don’t 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.

Video

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 both as a family member and 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 simply 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 sauté in a frying pan in half the butter. 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 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;
• Greenery;
• 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.

The remarkable properties of liver are not only that it is incredibly healthy and nutritious, but also that it cooks very quickly. Beef liver stewed in sour cream and onions will add to your repertoire of recipes, both if you adhere to the principles of a healthy diet, and if you just like to eat delicious food.

This cooking method allows you to get soft and juicy liver in a flavorful gravy.

Just as theater begins with a hanger, any delicious dish begins with the right ingredients. It is best to buy a thick end of beef liver from a young animal. There are minimal bile ducts there. which means the finished liver will be as tender as possible.

The liver should be reddish-brown in color, with a shiny surface and have a pleasant sweetish smell.

Is the liver selected? Then let's get down to business, start preparing stewed liver in sour cream.

How to stew liver in sour cream and onions

Pre-heat a kettle of water. We clean the liver from the film, remove all vessels if possible. Cut into bars or cubes.

Place the liver pieces in a bowl and pour boiling water over them, stir.

Drain the water and fill the liver with boiling water again. Mix again until the surface of all the pieces turns gray. This preliminary “boiling” will remove bitterness from the liver and eliminate excess moisture released during frying.

Place the liver in a colander.

Prepare sour cream sauce. In a bowl, mix sour cream, salt, pepper, flour and a glass of boiling water. Mix well with a whisk.

Cut the onion into cubes or quarter rings.

In a frying pan in vegetable oil, first fry the onion.

Then add the liver pieces and fry, stirring, for 2-3 minutes.

Now all that remains is to pour sour cream sauce over the liver. After the sauce boils, cover the pan with a lid and simmer for about 5 minutes. You can’t simmer for a long time to prevent the liver from becoming rubbery.

If desired, at the end of cooking, add spices and garlic passed through a press. Turn off the heat and leave covered for a few minutes.

That's it, beef liver stewed with sour cream is ready. Serve with any side dish, adding fresh herbs for color and flavor.

Today I will tell you how to cook beef liver quickly and easily. The dish will not only be tasty, but also very healthy. Beef liver itself is a storehouse of vitamins and minerals. It is recommended for pregnant girls and athletes to eat it, because 100 g of boiled liver contains the daily requirement of vitamins that are easily absorbed. Beef liver contains a lot of iron, making it especially useful for people with low hemoglobin in the blood. Regular consumption of liver promotes the functioning of the cardiovascular and nervous systems, improves vision, and strengthens the immune system. See more liver recipes to diversify your healthy menu.

Before you start preparing stewed liver, I want to say a few more words about how to choose beef liver. The fact is that the liver is a natural filter that cleanses the animal’s body of harmful substances and toxins that enter there. The quality of its liver depends on how and what the cow was fed. And of course, how tasty the second dish will be and whether it will be healthy depends on this question. Fresh beef liver should not be brown or beige, but rather a rich dark red color with a dense and not loose structure, shiny and beautiful. The brighter, more tender and lighter the liver, the younger the cow was. Accordingly, the darker and more stringy the liver, the older the animal was and such a liver will make a coarser dish.

Ingredients:

• 1 beef liver (about 1.5 kg);
• 2 large onions;
• 2 tbsp. tomato paste;
• parsley;
• 2 cloves of garlic;
• 200 g sour cream;
• 2 tbsp. vegetable oil for frying;
• salt, pepper to taste.

Recipe for beef liver stewed in sour cream and onions

Liver in sour cream and onions can be served for dinner just like that, along with a slice of white or black bread, and along with some side dish. In any case, this dish will fill you up well and will appeal to absolutely everyone in the household. However, it should be noted that before preparing this lunch, you should definitely purchase a suitable offal. We’ll tell you how to choose it correctly a little further.

Choosing the right by-product

Before telling you how liver is prepared in sour cream and onions, we should tell you exactly how to choose such an offal. After all, whether your lunch will be tasty and satisfying depends entirely on its quality.

To ensure you get a tender and nutritious dish, many chefs recommend purchasing only chicken liver. After all, it is practically not bitter and cooks very quickly. However, some housewives often make such goulash using beef offal. To ensure that the finished dish does not taste bitter and is tasty, this ingredient should be carefully processed. We will tell you which one below.

So, before you make liver in sour cream and onions, you should purchase it correctly. It shouldn't be too dark in color. All veins and films from the product must be removed immediately before sale. The smell emanating from such an ingredient should be pleasant and not disgusting.

Delicious in sour cream

There are many ways to prepare this offal for lunch. However, the most delicious of them is the option that involves the use of sour cream. After all, with it the offal becomes softer and more tender.

So how is chicken liver prepared? Recipes containing sour cream require the use of the following products:

• large sweet onion - 2 heads;
• maximum fresh sour cream with high fat content - 185 g;
• frozen chicken liver - 800 g;
• deodorized sunflower oil - 45 ml;
• heavy cream - about 70 ml;
• medium-sized iodized salt, crushed allspice - use at discretion;
• filtered drinking water - 150 ml.

Processing of chicken by-product

Chicken liver in sour cream cooks very quickly. But before subjecting this product to heat treatment, it should be thoroughly defrosted. Next, all veins and other inedible elements should be cut off from the ingredient. After this, the liver must be thoroughly rinsed under cold tap water and chopped into medium pieces. By the way, some housewives prefer to prepare such a product in its entirety.

In addition to the liver, onion heads also need to be carefully processed. They need to be peeled and then chopped into small cubes.

Frying food

To make chicken liver in sour cream tasty and aromatic, it should first be fried in deodorized oil. To do this, you need to use a deep saucepan, into which you need to pour vegetable fat, and then heat it up very much. Next, place all the previously processed liver into a hot bowl. After all the liquid has evaporated from the offal, it must be thoroughly fried for 10 minutes. After the specified time has passed, it is necessary to add onions to the liver and repeat the heat treatment in oil (5 minutes).

Stewing a dish

After the ingredients are slightly fried, you should start stewing them. To do this, you need to pour a little water into the liver, and also add salt and crushed pepper. It is advisable to simmer these products for ¼ hour. During this time, the ingredients should be almost completely cooked. Finally, add heavy cream and heavy sour cream. After mixing the ingredients with a large spoon, it is recommended to cook them over low heat for about 10 minutes. In this case, the saucepan must be closed with a lid.

Proper serving of rich and aromatic goulash

After the liver in sour cream and onions is cooked, it should be placed in deep bowls and served to family members along with a slice of bread. If you want to make a more satisfying lunch, then it is recommended to additionally make a delicious side dish for this goulash. For example, crumpled potatoes, buckwheat or crumbly rice porridge, as well as any pasta go well with chicken liver.

Step-by-step recipe: liver (stewed) in sour cream

If you purchased beef offal to prepare a delicious rich lunch, then it should be thoroughly processed before stewing. If this is not done, then your dish will be so bitter that it will be impossible to eat.

So, sour cream requires that the housewife have the following products:

Preparation of beef by-product

In order for you to get a very tasty liver in sour cream, it should be completely thawed in advance. After this, you need to very carefully cut off all the bile ducts from the offal. If their contents accidentally fall on the main ingredient, it will be very bitter.

Thus, having removed all unnecessary elements, the beef liver needs to be thoroughly rinsed, first in warm and then cold water. Next, cut it into large pieces and place in a large bowl. After this, the ingredient must be poured with low-fat store-bought milk and left for 35-45 minutes. This process is necessary in order to maximally deprive the offal of bitterness, making it tender and soft. Finally, the liver should be washed again and cut into smaller pieces.

Vegetable processing

To make it tasty in sour cream, you should use not only the named offal, but also vegetables such as carrots and onions. They need to be cleaned and chopped. Carrots must be cut into circles, and onions into cubes.

Heat treatment in a saucepan

After preparing the main ingredients, pour them into a saucepan and place it over high heat. When the vegetable fat begins to boil, you need to add all the processed beef liver to it. It is advisable to fry this offal until excess moisture has evaporated from it and it turns slightly red. After this, you need to add onions and carrot slices to the ingredient. All components should be fried for about 10 minutes.

To get a tender and tasty dish, beef liver with vegetables must not only be fried in deodorized oil, but also stewed. To do this, you need to add a little drinking water to the products, and also season them with pepper, salt and other favorite seasonings. After simmering the dish for about ¼ hour, add a little tomato paste and fresh high-fat sour cream. After thoroughly mixing the ingredients, you need to continue their heat treatment for about 10 minutes under a closed lid. During this time, the liver and vegetables will be completely cooked, become soft and form a very tasty and thick gravy.

Properly serving beef goulash to the table

Now you know how to process and prepare liver at home. After the goulash is cooked, it must be placed in deep bowls and generously sprinkled with fresh chopped herbs. In addition to this lunch, you can present a slice of dark or white bread. Also, gravy made from liver and sour cream can be served along with any side dish. However, it should be made separately from goulash. Bon appetit!