Beef liver recipes with beef stroganoff sour cream. Recipe for proper preparation of beef stroganoff from liver

For those who favor offal and dishes containing them, beef stroganoff from the liver will be the best option for a quick addition to a side dish of potatoes, pasta, and rice. You will be amused not only by the excellent taste of the culinary creation, but also by the elementary technology of its preparation.

How to cook beef stroganoff from liver?

Liver beef stroganoff will be ready in 15 minutes if you take care of the necessary products in advance and become familiar with the basic technique for executing recipes.

1. The offal is initially cleaned of all vessels, ducts and films, and, if desired, soaked briefly in milk for a more delicate taste of the dish and a complete absence of bitterness.
2. The prepared liver should be cut into small cubes and then fried with butter and onion over high heat for no more than 5 minutes.
3. The frying is complemented with a sour cream-based sauce, adding, depending on the requirements of the recipe, just water or additional tomato, flour for thickness and spices for piquancy.
4. Simmer the liver beef stroganoff with the gravy for about 5 minutes and remove from the heat.

Beef liver stroganoff with sour cream - recipe

Traditionally, beef stroganoff is prepared from the liver in sour cream, which gives the beef offal a delicate, delicate taste and an amazing creamy note. In this case, flour is used to bread the liver slices, and the onions are fried separately, which will allow you to obtain the most harmonious and rich taste of the dish.

Ingredients:

• beef liver – 750 g;
• onions – 2 pcs.;
• flour – 4 tbsp. spoons;
• sour cream – 250 g;
• water – 350 ml;
• vegetable oil – 4 tbsp. spoons;
• salt, pepper, spices.

Preparation

1. The liver is prepared, cut into small cubes, each breaded in flour.
2. Place the offal in hot oil and brown for 7 minutes.
3. Add sour cream, boiling water, salt, pepper and seasonings.
4. Simmer the beef liver stroganoff for 5 minutes.

Chicken liver beef stroganoff

Beef Stroganoff turns out tender and tasty in any case. In this case, it is not so important to control the frying and stewing time. Even if the dish is left on the fire for a little while, the chicken offal will remain soft and will only become tastier, soaked in the juices of the sour cream and spicy gravy.

Ingredients:

• chicken liver – 750 g;
• onion – 1 pc.;
• flour – 1 tbsp. spoon;
• sour cream – 100 g;
• tomato paste – 25 g;
• water – 150 ml;
• salt, pepper, spices.

Preparation

1. Chicken liver is cut into small slices, mixed with flour and placed in hot oil.
2. Add onion, fry until onion slices are soft.
3. Add sour cream, tomato, and hot water.
4. Season the gravy to taste.
5. Simmer for 5-7 minutes.

How to cook beef stroganoff from pork liver?

Beef stroganoff from pork liver can be prepared with cream instead of sour cream, the degree of fat content and quantities of which are determined by taste and depending on the desired thickness of the creamy gravy. It would be appropriate to supplement traditional ground black pepper with nutmeg, ground coriander or other seasonings.

Ingredients:

• pork liver – 750 g;
• onions – 2 pcs.;
• cream – 200-500 ml;
• vegetable oil – 3 tbsp. spoons;
• salt, pepper, seasonings.

Preparation

1. Pork liver is cleaned of films and vessels, cut into thin cubes.
2. Place the liver slices in hot oil.
3. After a couple of minutes, add chopped onion and fry for 5 minutes.
4. Pour in cream and add seasonings to taste.
5. Heat the pork liver beef stroganoff while stirring for 5 minutes.

Liver beef stroganoff with mushrooms

Liver beef stroganoff is a recipe that can be given originality and extra points by adding champignons or other mushrooms. They should first be fried separately until all the moisture has evaporated, and when using forest mushroom varieties, additionally boil them until fully cooked.

Ingredients:

• beef or pork liver – 750 g;
• mushrooms – 150 g;
• onions – 2 pcs.;
• flour – 1.5 tbsp. spoons;
• sour cream – 150 g;
• tomato paste – 45 g;
• water – 150 ml;
• vegetable oil – 45 ml;
• salt, pepper, spices.

Preparation

1. Separately fry the chopped liver for five minutes, the onion until transparent and the mushrooms until the moisture evaporates.
2. Combine the ingredients in a common saucepan.
3. Add a mixture of sour cream, tomato, water and flour.
4. Season the dish to taste and simmer for 5 minutes.

Beef liver stroganoff with tomato paste

Liver beef stroganoff, prepared according to the following recipe, involves simmering in tomato gravy. In this case, paste is used, but you can use boiled, pre-ground fresh or canned tomatoes, ready-made sauce or tomato juice. You can do without sour cream altogether or replace it with cream.

Ingredients:

• beef liver – 750 g;
• onions – 2 pcs.;
• flour – 1.5 tbsp. spoons;
• tomato paste – 120 g;
• water – 250 ml;
• sour cream – 2 tbsp. spoons;
• vegetable oil – 40 ml;
• salt, pepper, bay, spices, parsley.

Preparation

1. Fry the liver, cut into cubes and breaded in flour, and the onion separately in oil.
2. Transfer the fried onion to the offal, add tomato with water and seasonings.
3. Simmer beef stroganoff from the liver with tomato paste for 5-7 minutes, serve with parsley.

Rabbit liver beef stroganoff - recipe

Before preparing beef stroganoff from rabbit liver, the offal should first be soaked in whey for 1-1.5 hours. The dish is prepared only with sour cream or tomato juice is added to the gravy for additional vegetable sourness and pleasant piquancy. You can add thyme or basil as spices.

Ingredients:

• rabbit liver – 450 g;
• onions – 2 pcs.;
• flour – 2 tbsp. spoons;
• sour cream – 200 g;
• water – 100 ml;
• tomato juice – 100 ml;
• vegetable oil – 50 ml;
• salt, pepper, spices, whey.

Preparation

1. The rabbit liver is soaked in whey, dried and cut into cubes, which are then mixed with flour.
2. Fry the slices in hot oil.
3. Separately, sauté the onion in oil and transfer it to the liver.
4. Add sour cream, water, seasonings, let the dish boil, stirring.
5. Prepare beef stroganoff from rabbit liver for 5-7 minutes.

Liver beef stroganoff with cream

The most tender beef liver stroganoff with cream will be an ideal addition to a potato side dish or an excellent accompaniment to boiled rice and buckwheat. Spicy garlic notes and preliminary caramelization of offal slices will add a special flavor charm to the finished dish.

Ingredients:

• beef liver – 750 g;
• onions – 2 pcs.;
• flour – 1.5 tbsp. spoons;
• cream – 350 ml;
• soy sauce – 20 ml;
• garlic – 1 clove;
• sugar – 1 teaspoon;
• vegetable oil – 50 ml;
• salt, pepper, coriander.

Preparation

1. The liver is prepared, cut into cubes, mixed with sugar, and browned in hot oil.
2. Add chopped onion and garlic and fry for 5 minutes.
3. Season the dish with salt, pepper, coriander, pour in soy sauce, and then cream mixed with flour.
4. Cook the liver beef stroganoff for another 5 minutes.

Liver beef stroganoff with mayonnaise

It turns out incredibly tasty and tender with mayonnaise. You can cook beef or chicken offal in the same manner, adding spices and seasonings at your discretion. Along with carrots, the composition of the food can be supplemented with bell pepper, celery root or stalks, and parsley.

Ingredients:

• pork liver – 650 g;
• onions – 3 pcs.;
• carrots – 2 pcs.;
• mayonnaise – 450 g;
• vegetable oil – 40 ml;
• salt, pepper, spices.

Preparation

1. Chop the pork liver and fry in oil for 5 minutes.
2. Add separately sautéed vegetables, mayonnaise, salt, pepper and seasonings.
3. Simmer the offal in the sauce while stirring for 5-7 minutes.

Chicken liver beef stroganoff in the microwave - recipe

Liver beef stroganoff with a sauce based on sour cream and tomato can be prepared without any hassle in the microwave. The absence of pre-frying will help to obtain the most dietary dish possible. It is important to stir the contents of the container from time to time to ensure even cooking.

Ingredients:

• chicken liver – 300 g;
• onion – 1 pc.;
• flour – 0.5 tbsp. spoons;
• sour cream – 100 g;
• tomato sauce – 80 g;
• vegetable oil – 10 ml;
• salt, pepper, spices.

Preparation

1. The liver is cut into cubes or strips.
2. Add chopped onion.
3. Sour cream is mixed with flour, tomato and spices, added to the liver, and mixed.
4. Transfer the dish to an oiled container suitable for cooking in a microwave oven, cook for 7-10 minutes at high power, stirring from time to time and checking readiness.

Liver beef stroganoff in a slow cooker

Elementary, without unnecessary worries and hassle, it is prepared in a slow cooker. You can use pork, beef or chicken offal, which, if desired, can be soaked in milk or whey. Instead of tomato paste and water, you can add a glass of tomato juice or ready-made sauce.

Step 1: Prepare the ingredients.

Wash the beef liver well, then clean it of all veins and films. Cut into small lengthwise pieces. Peel the onions, rinse under cold running water and cut into half rings. Then sprinkle the liver with spices, sugar, black pepper and salt to your liking. While we prepare the sauce, the liver will be soaked in seasonings.

Step 2: Prepare the sauce.

In a separate bowl, mix a tablespoon of flour with a glass of cold drinking water. Mix well until the mixture has a homogeneous texture. There should be no lumps. Then pour the mixture into a small saucepan and place over low heat. Stir the mixture constantly. When you see that the semi-finished product will soon boil, add sour cream to it, then mix the sauce well so that it does not burn, and bring to a boil. After this, remove the pan from the heat.

Step 3: Prepare beef stroganoff.

Heat a frying pan over medium heat and, without adding any oil, add the liver sticks into it. Stirring them constantly, fry them for about three minutes, then add the butter, then the onion, into the pan. Fry everything for about 4 minutes, remembering to stir properly, then reduce the heat to low and add sour cream sauce.

Step 4: Serve the liver beef stroganoff.

Simmer for another 15 minutes, stirring the contents of the pan regularly. Then remove it from the heat and cover with a lid for about five minutes. This dish should be served hot in combination with any side dish you think is tastier! Enjoy your meal!

As a side dish for this dish, you can use boiled potatoes, pasta or buckwheat. Rice can also be used.

If you do use frozen liver to prepare beef stroganoff, you must first soak it in milk for about an hour so that it does not taste bitter in the finished dish.

It is best to use fresh liver for this dish. When choosing and buying it, pay special attention to its color. It should have a very bright color and not have any damage on its surface.

Nourishing and inexpensive - prepare beef stroganoff from liver at home: pork, chicken, beef! Delicious!

In addition to the classic recipe, which uses beef, beef stroganoff is prepared from other types of meat and even liver. The cooking principle does not change significantly, although many variations on the theme of this delicious dish have appeared.

• Beef liver 500-550 g
• Carrot 1 pc.
• Sour cream 400-420 ml
• Pasteurized milk 200 ml
• Garlic 4-5 cloves
• Wheat flour 50 g
• Onion 1 pc.
• Table salt 5 g
• Ground black pepper 7 g

We thoroughly rinse the liver and rid it of tendons, films and other unwanted elements.

After that, put it in a saucepan, fill it with milk and let it brew for half an hour or an hour.

Then drain the milk and cut the liver into strips or cubes.

Sprinkle the sour cream with pepper and salt, then beat at medium speed for about a minute.

We wash the onions, garlic and carrots, then grate them on a coarse or medium grater.

How long exactly to infuse beef liver for beef stroganoff? There can be no exact answer - it all depends on the quantity, freshness and quality of the component you purchased. According to my observations, fresher liver infuses faster, but old liver can remain hard even after an hour spent in milk.

Pour sunflower oil into a frying pan and place it over medium heat.

Pour in the prepared liver and fry it for about five minutes.

After this, add the chopped onion, stir the mass and reduce the intensity of the heat.

After three minutes, add the carrots and mix the mixture with a wooden spatula.

Then pour in the chopped garlic and sprinkle the mixture with wheat flour.

Stir, pour sour cream over the dish, then stir again with a spatula.

Simmer the mixture under the lid for about ten minutes, then remove from the heat. And serve it as a side dish.

That's all, your first version of delicious beef stroganoff with liver is completely ready! Garnish it with fresh herbs, garlic cloves and boiled quail eggs if you want to make the dish more beautiful for the holiday table. In addition, beef stroganoff copes well with the role of an independent dish.

Recipe 2: beef liver stroganoff (with photo)

Liver beef stroganoff is prepared according to the classic beef stroganoff recipe. The liver and onions are fried and then stewed in sour cream sauce.

• Beef liver – 500 g
• Ghee butter - 2 tbsp. spoons
• Bulbs - 1-2 pcs.
• Flour - 1 tbsp. spoon
• Sour cream - 0.75 cups
• Salt - 1 teaspoon (to taste)
• Ground black pepper - 1 pinch

To prepare beef stroganoff from liver, the liver must be washed and cleaned of films and large bile ducts.

Cut into small elongated pieces.

Peel, wash and finely chop the onions.

Heat a frying pan, add oil (1 tablespoon). Add the onion and lightly fry it in oil, stirring, over medium heat (about 2-3 minutes).

Heat another frying pan, add oil (1 tablespoon). Place the liver in a well-heated frying pan with fat and add salt. You can add your favorite spices, such as ground black pepper. Fry the liver over medium heat, stirring (7-10 minutes).

After 7-10 minutes from the start of frying, add the fried onion.

Then sprinkle with flour. Fry, stirring, 5 minutes.

After 5 minutes, add sour cream (to add spice, you can add 2 tablespoons of tomato).

Mix. Cover the dish with a lid and simmer the liver beef stroganoff over low heat for 10 minutes. Liver beef stroganoff is ready.

Before serving, sprinkle the liver beef stroganoff with chopped herbs. Serve liver beef stroganoff with your favorite side dish.

Bon appetit!

Recipe 3: Liver beef stroganoff with sour cream

To make the liver soft, you don’t need to fry it for a long time, much less stew it. Quite the opposite is true - fast frying ensures that all the juices remain inside the pieces. The liver will cook in sour cream sauce until it is ready, and to prevent it from becoming hard, salt it at the very end of cooking, before adding sour cream to the pan.

• pork liver – 300 g;
• sour cream 15% fat – 150 ml;
• onion – 1 large head (the size of an apple);
• vegetable oil – 3 tbsp. spoons;
• tomato sauce – 2 tbsp. spoons;
• salt - to taste;
• flour – 1.5 tbsp. spoons;
• coarsely ground black pepper – 2-3 pinches;
• any greens, buckwheat or potatoes, rice, pasta - for serving.

To make the gravy thicker and tastier, add onions to the beef stroganoff. Cut the onion into thin half rings or cubes.

Heat the vegetable oil in a deep frying pan, add the onion and fry over medium heat until the edges begin to brown. Be sure to keep an eye on the onions; we don’t need them to be too fried, they will add a bitter taste to the sour cream sauce.

Tip: to make the liver easily cut into thin strips, you need to wash it, dry it and put it in the freezer for half an hour. After this, when the surface has slightly set and becomes denser, cut the liver into slices, then cut into strips about 5 cm long.

For breading, mix wheat flour and freshly ground black pepper. If desired, you can add other spices along with the pepper or put them in the gravy.

While the onion is being fried over low heat, we place the pieces of liver in flour breading and roll on all sides.

Immediately, before the breading crumbles, add the liver to the fried onions. Stirring, fry everything over medium heat. Time approximately two minutes.

The liver will change color from reddish to brown, but splashes of reddish juice will still be visible here and there.

Turn down the heat to medium. Fry for another two to three minutes, until almost done. When cut or broken inside, the liver will be grayish in color, with no red or pinkish areas.

Preparing sour cream filling for the liver. Mix not very thick sour cream and tomato sauce. You can add salt or spices to taste - at your discretion. No flour is needed, there is enough of it in the breading.

Pour sour cream sauce over the almost finished liver and salt to taste. Mix vigorously so that the flour coating does not stick together and lumps do not form.

Warm up without letting the sauce boil. As soon as it thickens, turn it off and leave it to brew on a warm stove. If the sauce turns out thick, you can dilute it with sour cream or cream.

For a side dish, you can cook whatever you like, but most often you cook buckwheat or make mashed potatoes. Pickled cucumbers, pickled tomatoes, green onions or any greens will be very useful. Bon appetit!

Recipe 4: chicken liver beef stroganoff (step by step)

I offer a simple but very tasty recipe for cooking liver - liver beef stroganoff with sour cream. This meat dish is easy and quick to prepare and does not require any special skills. The liver is first fried and then simmered in a delicate sour cream sauce and turns out juicy and unusually soft, melting in your mouth. I'll make beef stroganoff from chicken liver. It, unlike pork and beef, does not require additional processing, it does not need to be pre-soaked, and this significantly saves cooking time.

• Chicken liver – 500 g
• Onions (medium) – 2 pcs.
• Sour cream (20%) – 100 g
• Water – 150 ml
• Flour – 1 tbsp.
• Salt – 1 tsp.
• Ground black pepper to taste
• Bay leaf – 2 pcs
• Spices to taste
• Vegetable oil (for frying) – 3-4 tbsp.

To prepare this dish, you can use pork, beef or chicken liver. I took chicken because it is more tender.

We thoroughly wash the liver in cold running water, dry it and cut it into long thin pieces, approximately 1x4 cm.

Heat a frying pan with refined vegetable oil and lay out the pieces of liver. Fry it on all sides over medium heat for about 5-7 minutes, stirring constantly.

While the liver is frying, peel the onions and cut them into half rings.

Add the chopped onion to the liver and continue to fry them over low heat for another 5 minutes.

Then sift one tablespoon of flour (without a slide) into the frying pan through a sieve, mix and fry for 1-2 minutes.

After the liver and onions are fried, add salt, ground black pepper, bay leaf and other spices you like (I added Provençal herbs). Add sour cream and pour hot water. Sour cream should be at least 20% fat to prevent it from curdling.

Cover the pan with a lid and simmer over low heat for 5-10 minutes. If the sauce is thick, you can add a little more hot water.

Liver beef stroganoff is ready! As a side dish, you can serve it with mashed potatoes, buckwheat, rice or pasta.

Recipe 5, step by step: beef stroganoff from pork liver

Beef Stroganoff in its classic version is made from beef, as can already be seen from the name of the dish. But there are no dogmas in cooking, so pork liver also turns out quite well. Try it and see for yourself. Simple, fast and very tasty.

• Pork liver 500 gr.
• Onion 1 piece
• Sunflower oil 30 ml
• Sour cream 2 tbsp.
• Tomato paste 1 tbsp.
• Salt to taste
• Black pepper to taste
• Wheat flour 30 grams

Wash the liver and cut into small strips. Dip in flour and place in a hot frying pan with sunflower oil.

Quickly fry the liver on all sides so that it just sets on the outside and remains raw on the inside.

Peel, wash and cut the onions into half rings. Place in a frying pan. Fry in a small amount of sunflower oil.

Add tomato paste.

Pour 150 ml of water.

Add sour cream, salt and pepper to taste, stir.

Place the liver in a saucepan with a thick bottom. Pour in the prepared sauce, cover and simmer over low heat for 10-12 minutes.

Pork liver beef stroganoff is ready. Serve with any side dish.

Recipe 6: how to cook beef stroganoff from liver

• pork liver - 0.5-1 kg
• onions - 4 pcs.
• sour cream - 200 ml
• water - 100 ml
• vegetable oil for frying - 100 ml
• salt to taste

Wash the liver, remove membranes and veins, and chop into long thin cubes.

Cut the onion into half rings.

Place a deep frying pan over high heat and heat the vegetable oil in it. Fry the liver until half cooked.

Add onion and fry until it becomes translucent.

Pour in water and simmer covered for 5-10 minutes.

Pour in sour cream, mix well. Simmer for 2 minutes. Remove from heat and let sit for 10 minutes.

Recipe 7: chicken liver stroganoff with sour cream

• chicken liver - 800 g;
• onions - 2 pcs.;
• sour cream - 200 g;
• vegetable oil - 1 tbsp;
• salt - 1 tsp;
• ground black pepper - to taste;
• flour - 1 tbsp.

First of all, you need to peel the onion, chop it finely and fry it in a frying pan until golden brown.

Chop the liver, but not finely.

And put it in the pan with the onions.

Mix everything and add salt.

When the liver is lightly fried, close the pan with a lid and simmer for 10 minutes over medium heat, stirring occasionally.

Then add the pepper, I use a mixture of three peppers and consider the different seasoning unnecessary when cooking the liver.

Increase the heat and, stirring constantly, simmer without a lid until the liquid has completely evaporated.

Now put all the sour cream in the pan.

Mix everything and add flour.

Bring everything to a boil and turn off.

Recipe 8: beef liver stroganoff with sour cream

We will prepare beef liver stroganoff in the most classic and traditional way.

Our step-by-step Stroganoff-style liver recipe with photos will tell you how to prepare this dish at home quickly and very tasty.

The liver cooked in sour cream sauce will turn out incredibly tender and juicy; the milky taste will literally permeate its structure and make it very crumbly.

Since we will fry the beef liver for beef stroganoff, it will taste very pleasant.

Traditionally, a couple of spoons of tomato paste or a little mustard are often added to beef stroganoff: this makes the dish brighter and more interesting in taste. However, having prepared beef liver stroganoff in the classic way, you can serve it with absolutely any side dish or sauce, which, in turn, will dilute and improve its taste.

To create this beef stroganoff, choose fresh beef liver.

Let's start creating an appetizing and aromatic Stroganoff-style liver in sour cream and onions.

• beef liver – 1 kg
• onions - 2 pcs
• sour cream - 200 ml
• allspice peas - 6 pcs
• bay leaf - 3 pcs
• vegetable oil for frying
• ground black pepper - to taste
• salt - to taste

Prepare all the necessary ingredients to prepare liver Stroganoff style.

We thoroughly wash the liver in cold water, remove the film and get rid of all kinds of veins. Cut the entire beef liver into oblong, not too thin cubes.

Heat a small amount of vegetable oil in a deep cast-iron frying pan, place the chopped liver on it and fry over medium heat.

Salt and pepper the liver to taste, and you can also add your favorite spices to the pan that are suitable for the main ingredient. Fry the beef liver blocks until the first matte crust.

Peel the onion and cut it into fairly small cubes or thin half rings. Pour the onion slices into the frying pan along with the fried liver.

Add a little more salt and pepper to the pan to taste. We also add bay leaves and peppercorns to the liver. Mix the ingredients and continue preparing the beef stroganoff.

Pour the specified amount of sour cream at room temperature into the frying pan, mix it with the contents of the frying pan, increase the heat and bring the liquid to a boil. After this, turn the heat to minimum, cover the pan with a lid and simmer the dish for 30 minutes until cooked.

Serve the finished dish hot with a side dish of crushed potatoes and fresh vegetables. Beef liver stroganoff with sour cream is ready.

Thanks to its juicy gravy, beef stroganoff goes well with fluffy rice, mashed potatoes or pasta. It cooks much faster from liver than from meat, so there is no need to stand at the stove for long. Properly cooked liver in gravy turns out very soft and juicy, and you don’t have to worry about it being tough. Tips and preparations for liver are very accessible, so even a novice housewife can handle it. Is our step-by-step preparation of beef stroganoff from beef liver in sour cream sauce with photos will tell you all the stages of preparation and you can prepare a gorgeous dinner for your whole family. Do not forget also that the benefits are very great.

Ingredients for making beef liver stroganoff

Step-by-step preparation of beef stroganoff from beef liver in sour cream sauce with photos

Beef Stroganoff is served with boiled rice, potatoes or other cereal dishes. Place pieces of liver on a plate and pour over the gravy. Bon appetit!

There are a sufficient number of cooking options that allow you to create a masterpiece in your kitchen from simple and affordable ingredients. One of these is by-product. For example, from beef liver you can prepare not only pate or soufflé, but also a haute cuisine dish called beef stroganoff. Beef liver goes well with sour cream, which is why such a harmony of flavors is often used. To create it, a small amount of spices is used, because the offal must be cooked in its own juice - this is the basic rule.

A simple beef liver stroganoff recipe

A dish called beef stroganoff is prepared from beef tenderloin, but the version made from liver is no less successful. The dish turns out juicy and soft, subject to the recommendations for heat treatment of the tasty offal. The cooking process is simple, although at first glance you wouldn’t say so. The dish goes well with mashed potatoes and pasta, which is why it is often prepared for family lunch or dinner.

Number of servings: 4 pcs.

Cooking time: 1 hour.

60 min. Seal

Bon appetit.

How to easily cook beef stroganoff from beef liver

Making beef stroganoff from liver is as simple as making it from meat, but there is one subtlety - only veal liver is suitable, a low-quality product will simply ruin the taste of the dish. It is better to give preference to offal that has not been frozen, then there is a chance to get the perfect taste.

Ingredients:

• Beef liver - 500 g.
• Vegetable oil - 2 tbsp. l.
• Onion - 1 pc.
• Sour cream - 4 tbsp. l.
• Salt, pepper - to taste.
• Water - 100 ml.

Cooking process:

1. To prepare beef stroganoff from liver, the offal must be thoroughly soaked. It needs to be filled with cold water and left for 2 hours.
2. You need to remove the film from the liver and cut it into thin strips, no more than 1 cm thick.
3. Heat vegetable oil in a deep saucepan and place beef liver there. Fry it thoroughly until golden brown.
4. While frying the beef liver, you need to start chopping the onions. It is better to cut it into half rings.
5. Place the onion in a saucepan next to the liver and mix the mixture thoroughly.
6. When the beef liver is half cooked, you need to put sour cream in a saucepan, add salt and pepper and add to the water.
7. Mix the mixture thoroughly, cover with a lid and simmer for at least 30 minutes. When cooked, the liver should be soft.

The most delicious recipe for beef liver and sour cream

Beef liver goes well with sour cream - apparently, this is how the recipe turned out, offering a replacement for beef in the classic version of beef stroganoff. Preparing the dish is very simple; the classic cooking technology does not differ from the original version.

Ingredients:

• Beef liver - 0.5 kg.
• Butter - 2 tbsp. l.
• Onions - 1-2 pcs.
• Wheat flour - 1 tbsp. l.
• Full-fat sour cream - 0.75 tbsp.
• Salt - 1 tsp.
• Pepper - 1 pinch.

Cooking process:

1. To prepare beef stroganoff from beef liver, the offal is cut into thin strips.
2. To make the dish more tender, it is better to pre-soak the liver in cool water with added salt.
3. Beef liver is fried in melted butter in a casserole with a thick bottom.
4. While the beef liver is frying, you can start chopping the onions. You need to cut it into small pieces.
5. When the liver is browned, you can put the onion in the saucepan. The composition is fried over medium heat until half-cooked, and then fatty sour cream is added, salt and pepper are added to taste.
6. The mass is thoroughly mixed and wheat flour is added.
7. The sauce for beef stroganoff must be homogeneous, so all ingredients must be carefully mixed.
8. To make the sauce liquid, you can add a little water.
9. After adding all the ingredients, beef stroganoff is simmered under a closed lid for 30 minutes.

Bon appetit.

Beef liver stroganoff with sour cream and tomato: fast, tasty and not at all expensive

Many people believe that delicious beef stroganoff can only be obtained from young veal, but this is not at all true. Liver is an excellent option for replacing meat. Despite the simplicity of preparation, the dish turns out very tasty and tender.

Ingredients:

• Veal liver – 300 gr.
• Sour cream – 150 ml.
• Onions – 1 pc.
• Vegetable oil – 3 tbsp. l.
• Tomato paste – 2 tbsp. l.
• Salt - to taste.
• Flour – 1 tbsp. spoons.
• Pepper – 2-3 pinches.

Cooking process:

1. The process of preparing beef stroganoff from the liver begins with the preparation of the offal.
2. Remove the tight film from the veal liver and cut it into thin strips.
3. In a cauldron with a dense bottom, heat the vegetable oil and put the offal into it. The liver is fried over medium heat until golden brown.
4. Onions are peeled, cut into half rings, and placed in a cauldron with half-cooked veal liver.
5. The mass is simmered for 10 minutes, and then a mixture of sour cream and tomato paste is added.
6. Add pepper to taste and salt. Carefully add the sifted flour and mix the mixture thoroughly.
7. You need to bring the mixture to a full boil and then reduce the heat.

After 30 minutes, the dish is worth tasting. If the liver is soft, it is ready and can be served.

The best homemade beef liver stroganoff recipe with sour cream

The secret of preparing beef stroganoff according to the recipe with liver is that you need to remove the tight film from the surface of the offal so that it turns out tender. It is better to use veal liver, but beef liver will also be an excellent option for creating a complete dinner, the only condition is that it must be well soaked before cooking.

Ingredients:

• Liver - 500 g.
• Onion - 1 pc.
• Sour cream - 4 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• Flour - 2 tbsp. l.
• Salt - 0.5 tsp.
• Pepper mixture - 1-2 chips.
• Broth - 150-200 ml.

Cooking process:

1. To prepare a dish according to this recipe, the liver is washed under running water, the resulting film is removed, and cut into thin pieces.
2. The onion is chopped into small cubes and placed in a cauldron with vegetable oil, along with the liver. Fry both components over medium heat until the onion is transparent.
3. Afterwards, the liver is poured with any broth and simmered until the liquid has completely evaporated. This is necessary so that the beef stroganoff is not dry, but soft and quite rich.
4. When the liver is half-ready, pepper and salt are added to the mixture and the mass is thoroughly mixed. The liver should be completely saturated with spices.
5. If the water has completely evaporated by this point, you can add more broth.
6. Mix flour into the mixture and add a few tablespoons of sour cream, simmer until the liver is completely cooked, this will take about 20 minutes.

A dish called liver beef stroganoff goes well with various side dishes, but they need to be cooked until the dish itself is ready. Beef Stroganoff is served only hot, so it should not be cooked for several days. During storage, the taste of the dish is lost. Bon appetit.