Beef stroganoff is a delicious recipe. Chicken liver beef stroganoff

Pork liver - exclusively useful product for our body. It contains vitamins A and B12, many trace elements such as iron, zinc and copper, essential amino acids. Pork liver dishes enrich human body beneficial enzymes which improve digestion and useful material are better absorbed.

Compared to veal and beef, pork liver has a more porous structure, besides, it is much cheaper. But that doesn't mean it's worse. You can cook anything from pork liver: pates, pies, casseroles, pancakes. Pork liver is cooked with different sauces.

To pork liver always turned out delicious and tender, you need to know some tricks. Let's talk about them now. First of all, before cooking, it should be soaked in water, milk or vinegar solution. Soaking time - from 30 minutes to 2 hours. It all depends on your time limit. The soaking procedure will relieve the liver of bitter taste and stiffness. Sometimes sugar or honey is used for frying. Allegedly, this also gives the liver softness.

It is important to remember that the liver should never be overcooked. This must be carefully monitored, otherwise it will become dry and lose its taste qualities.

And further. The liver is a perishable product that requires special conditions for storage. It can be contaminated with toxins, helminths and other harmful bacteria. Therefore, you should not buy it in spontaneous markets, near roads where there are no appropriate sanitary conditions, veterinary stamps and certificates.

In our today's menu - beef stroganoff from pork liver. This dish does not require long soaking of the liver. But, if there is such an opportunity, then you can soak it.

So, necessary ingredients:

• Pork liver - 500 grams;
• Bulb onion (large) - 2 pcs.;
• Sour cream - 2 tablespoons;
• Tomato paste - 1 tablespoon;
• Flour - 1 tablespoon;
• Oil plant origin- for frying;
• Salt - to taste;
• Black pepper and other spices - to taste;

First of all, you need to prepare the liver for beef stroganoff (remove the bile ducts, soak (optional), wash, dry) and cut into strips.

Then put the liver pieces on a dry, heated frying pan, without adding oil. Fry for 3 minutes.

We clean and cut the onion in any way ( small pieces or half rings) and add it to the liver. Fry everything together for 2 minutes.

Then add to the pan vegetable oil, tomato paste, sour cream, flour, salt and favorite spices, if necessary, pour water. Stew in tomato sauce covered for exactly 5 minutes.

Note, with tomato paste In this recipe, you need to be careful not to overdo it. Especially if it's sour.

Well, how do you like this dish? In our opinion, pork liver beef stroganoff is an excellent second course! Inexpensive and very useful! You can serve with any side dish, we use the sauce in which the liver was stewed.

Cooking time - 15 minutes (without soaking the liver).

Delicious and nutritious beef stroganoff beef liver Easy to make with sour cream. Moreover, it will be quite easy to do this. The proposed recipe is based on classic version preparation of such a meat dish. It was invented a long time ago French chefs. That is why there is no doubt about the result. The liver is soft, juicy, satisfying, and the sour cream sauce is thick and tender at the same time. So if you like original additions to side dishes, then you should cook this meat variation in a stroganoff way.

Cooking time - 30 minutes.

The number of servings is 4.

Ingredients

To prepare beef stroganoff in this interpretation, you must use next set products:

• beef liver - 500 g;
• onion turnip - 2 heads;
• sour cream - ¾ st.;
• vegetable oil - 2 tbsp. l.;
• salt - 1 tsp;
• flour - 1 tbsp. l.;
• ground pepper (black) - 1 pinch.

How to cook beef stroganoff with sour cream

To cook a delicious and thick beef stroganoff from beef liver in a tender sour cream sauce, you do not need to have the highest qualification of a cook. Despite the fact that the dish has some secrets and subtleties of preparation, it is quite possible to cope with it.

1. To begin with, we need to prepare the entire package of products that will be needed during the preparation of this variation of beef stroganoff.

1. Next, you need to immediately start preparing the liver. The product must be thoroughly rinsed and cleaned. Large bile ducts are necessarily removed from it. In addition, be sure to remove all films.

1. The next step in preparing this interpretation of a meat dish for dinner or lunch is slicing the prepared liver. From the product it is worth forming slightly elongated stripes. But keep in mind that such a straw should be quite small. Otherwise, it is unlikely that the product will be well extinguished.

1. If you have completed the processing and slicing of the beef liver, then you can safely proceed to the preparation of the onion. The fruits must be peeled. They will need to be washed and lightly blotted with napkins to remove excess moisture. After onion should be cut into small cubes.

1. Next, take a large and spacious frying pan. Well, if she has a thick bottom. It is best to use non-stick cookware. Vegetable oil is poured into the container, and onion slices are laid out in it. The pan goes to the stove. On medium heat, sauté vegetables lightly, stirring occasionally. This will take you approximately 3 minutes.

On a note! For frying onion slices, take about 1 tbsp. l. vegetable oil. To avoid unpleasant odors and bad aftertaste, use a refined composition.

1. Then another pan is taken. It includes about 1 big spoon purified sunflower oil. When the mass is well heated, the liver is laid out in it. cold cuts don't forget to sprinkle with salt. But keep in mind that the recipe indicates the average amount of seasoning. You can add it to your liking. Also, the composition is sprinkled with spices. Except as specified in the recipe ground pepper, you can take other seasonings. On medium heat, the beef liver will need to be fried for about 10 minutes.

1. After 10 minutes, you need to lay out onion frying to the liver.

1. Next, you need to add a component to the products that will make the mass thick and somewhat soften its taste. This is flour. Everything is mixed so that the powdery mass envelops the sliced ​​\u200b\u200band mixes with the onion. Stirring constantly, the mixture should be fried for 5 minutes.

1. What do we do next? It remains to put sour cream on the pan.

On a note! If you welcome a little wit in meat dishes, then, if desired, you can flavor your beef stroganoff with tomato paste. Then it will be required in the amount of 2 tablespoons.

1. The components are thoroughly mixed. The pan with the ingredients is tightly closed with a lid. Our beef stroganoff with sour cream should be stewed for 10 minutes. In this case, it is recommended to maintain low heat.

1. That's all! Our meat delicacy is ready! Arrange it on plates with your favorite side dish and serve it to the table!

Video recipes

It will be easier for novice cooks to prepare a dish if they get acquainted with video recipes:

Beef stroganoff from pork liver with sour cream - a delicious hot dish of fried liver cubes stewed in sour cream sauce which is very easy to prepare. It is also sometimes called "Stroganov's way". It's done pretty quickly. Eats even faster.

Sharing my favorite recipe for beef stroganoff from pork liver with sour cream in step by step photos I hope you love it as much as I do.

Ingredients:

Pork liver - 0.5-1 kg;
Onions - 4 pcs.;
Sour cream - 200 ml;
Water - 100 ml;
Vegetable oil for frying - 100 g;
Salt to taste.

Tip: if you are not sure that the liver is from a young animal, it is best to soak it for two hours in ice milk so that it becomes softer and does not taste bitter.

How to cook beef stroganoff from the liver

1. All necessary products are given approximately, you can add and subtract their number, focusing on your own taste preferences.
2. Wash the liver, free from films and veins, chop into long thin sticks.
3. Peel and chop the onion into half rings.
4. Put a deep frying pan on a strong fire and heat the vegetable oil in it. Fry the liver until half cooked.
Now you're out of competition, you just need to...
5. Add the onion and fry until it becomes translucent.
6. Pour in water and cover with a lid and let it simmer for 5-10 minutes.
7. Pour in sour cream, mix well. Simmer for 2 minutes. Remove from heat and let stand for 10 minutes.

Liver beef stroganoff in sour cream sauce served hot with garnish, fresh vegetables and greenery. For example, any liver in sour cream is in perfect harmony with mashed potatoes, boiled rice, pasta. And be sure to try, a great combination of flavors!

In order to properly cook beef stroganoff, you need to be able to combine several culinary techniques and have a minimal gastronomic flair for the taste of products. Well, if you already know how to choose and cut meat or offal and can easily fry them, and then cook them in the same place, in a pan white sauce, then consider that you will perfectly cope with this dish.

An important point: beef stroganoff cannot be reheated, so this dish is never prepared for future use. As a last resort, cook the liver and sauce separately, and then reheat and mix.

For this dish, we need a fresh liver, beef or pork does not matter. The main thing is that it be fresh, without foreign odors with an elastic dense texture.

Perfect as a side dish for this dish. mashed potatoes or boiled rice.

Ingredients

• fresh pork liver - 800 g
• turnip - 1 - 2 pcs.
• butter 82.5% - 50 g
• granulated sugar - 1/2 tbsp. l.
• wheat flour premium- 2 tbsp. l.
• cream 10 - 15% - 200 ml
• salt pepper

Cooking

1. We clean the liver from the veins and bile ducts. Then rinse thoroughly in cold running water. Dry with a towel and cut into long sticks. Sprinkle with salt granulated sugar and spices.

2. We clean the onion from the husk and chop it in half rings.

3. Put the pieces of liver on a preheated dry frying pan and fry on both sides for 3-4 minutes, stirring so as not to burn.

4. Now we put butter and chopped onion. We continue to cook for another 3-4 minutes.

5. Sprinkle the liver with flour, and continue to fry for 2-3 minutes, stirring.

6. And now pour the cream into the pan (you can add a little water).

Beef stroganoff ... What it is, many people imagine. It seems that it is difficult? Just beautiful name for meat stewed in sour cream sauce. The share of truth in this, of course, is present, but it is still worth considering this issue in more detail.

There are many known recipes for Bœuf Stroganoff (from French - beef in Stroganoff). Although these recipes differ for the most part only in the way the meat is cut, there are still certain secrets. Today it is not difficult to learn not only how to make something interesting, but even how to cook beef stroganoff from the liver. In Europe, this name of the dish is not used at all, and it is understandable. Translate the name, you will understand.

Nowadays, few people know how the dish got its name, consisting of a Russian surname - Stroganov, belonging to the count's family. original recipe has undergone many changes. Fortunately, the base remained almost untouched. Based on this, we will cook incredibly tasty dish- beef stroganoff from the liver.

There is a lot of information on the Internet about how to cook beef stroganoff from the liver. It is worth considering that if it is wrong, it “gives” the dish an incredibly bitter taste, after tasting which, many people often lose the desire to eat this product for many years. Consider a proven recipe that is both easy to prepare and has a taste that meets the needs of gourmets. Let's start! Ingredients:

• Liver (beef) - 1 kg;
• Sour cream (preferably 20%) - 250 g;
• Oil (vegetable) - 3-4 tablespoons;
• Onion (bulb) - 3 pcs.;
• Flour (wheat) - 1 tbsp;
• Water - 180-200 g;
• Salt - 2 tsp;
• Ground black pepper - 1 ½-2 tsp

Processing of the liver begins with the fact that you need to rinse it thoroughly and be sure to clean it from the film. Many people finish at this step, moving on to slicing, but it’s better, of course, to free the liver from veins. Beef stroganoff from the liver should justify its name, which means that the dish should have as few flaws as possible. By separating the soft parts (it takes no more than 3-5 minutes), you guarantee the incredible softness of the liver in your dish. Believe me, the process pays off. It is worth noting that you do not need to try to get rid of absolutely all the veins. Separate only the main ones, this is quite enough. We wash again.

We continue to consider the recipe for beef stroganoff from the liver, and proceed to the frying process. Heat vegetable oil in a frying pan.

While the oil is heating up, you can start slicing the liver. It is worth dividing it into sticks up to 4 cm long, and no more than 1 cm high. Then put it in a frying pan. Frying should take place over low heat, stirring for 5 minutes. This beef stroganoff from the liver does not differ from cooking original dish

These 5 minutes of frying allow us to slowly chop the onion. It is recommended to cut in half rings, since with prolonged frying and stewing, the onion will practically not be visible in the case of fine shredding, only the taste will remain. Liver beef stroganoff begins to turn into reality when chopped onions are added to the fried liver. Fry on low heat for 5-10 minutes. Stir very carefully so as not to damage the integrity.

No wonder that the recipe for beef stroganoff from the liver cannot be limited to the fact that the liver with onions is simply poured with sour cream and stewed further (as it usually happens). We need real sauce. Don't be scared, it's simple. We take a glass of water (not hot!) And mix with a tablespoon of flour in a separate bowl until a kind of homogeneous mass is obtained. Using cold water, you will protect yourself from the fight against lumps that appear every now and then. We put this mass on the stove and heat it up.

Shortly before the water approaches the point of boiling, pour sour cream into it and stir constantly. After all, it is not good for such a dish as beef stroganoff (from the liver or meat - it doesn’t matter), bitter, sour, and the like, and burnt sour cream brings just such a flavor. As soon as the sauce boils, pour it into the liver and simmer everything together under a closed lid for 10-15 minutes. All is ready. Eat with pleasure! Mashed potatoes or buckwheat go well with a side dish.