Liver in sour cream cooking. Beef liver with onions - cooking fast! Different recipes for beef liver with onions and carrots, sour cream, potatoes

Step by step recipe with photo and video

Such an offal as the liver - in my opinion, a reason for the fantasies of 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 features. And it doesn’t matter which liver you use: beef or chicken. Both specimens have elements that are very necessary for a person. Beef - dietary product, containing a large number of retinol and vitamins of group B. Chicken - contains folic acid, and also helps to strengthen the immune system. Therefore, which liver to choose is up to you, and you can cook according to one recipe.

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

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

Onion cut into thin half rings.

We rub the carrots on a fine grater.

Heat up a frying pan, add butter and olive oil.

We shift the prepared vegetables to the pan.

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

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

We shift the liver to stewed vegetables, salt to taste.

Simmer everything together until almost fully prepared liver (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, add sour cream.

Stir and simmer for another 10 minutes, until the sauce thickens.

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

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

Why is the liver not like meat, loved on dining table, and in canteens it is completely sad, unclaimed, on a food warmer? Let's appreciate this product, learn how to cook it deliciously and keep all the useful substances in it.

What is good liver and what is its strength

The liver belongs to offal, and although strictly speaking, you can’t call it offal, but also gourmet dish too, although we could recall here the legendary French goose foie gras, for one portion of which you can buy ten kilograms of our liver in meat.

The liver cooked in sour cream has home taste and it turns out tender, with a pronounced taste and aroma, it can be served with buckwheat porridge, fried and boiled potatoes, mashed potatoes, vegetables, which are always plenty on the market in any season.

How independent dish it is combined with some salads, and can also be their indispensable component.

For example, with fresh carrots and herbs or with mushrooms.

In addition, it is a product from which we can prepare tender pate with butter and different proportions fillers - the same carrots, and also lard, onions, others, less delicious giblets- heart, lungs, stomachs.

Also this is the source nutrients and vitamins, and although it is less valued than meat in terms of protein content, it contains a lot of fat, which is important in the nutrition of weakened people.

Which liver is better to cook

You are probably wondering which variety would be better - beef, chicken, pork? There is a difference in the technology of preparation, and in price.

So, chicken liver is inexpensive, children love it more than other types, because it rarely becomes tough when cooked, even if it is overcooked. Fried, it acquires a very pleasant taste, and the perfect complement there will be gravy with onions, any mushrooms, carrots, grated on a grater.

If you want to receive more benefit from nutrition, take turkey liver in the meat department - large, tasty and partly dietary. Due to the fact that it is larger, you will get fewer films and the dish will be softer, and the cooking recipe may be the same.

Pork can be a little fatty for those who protect their health and avoid heavy foods, but its plus is again in low price and softness. Pastes are good from it, you can even reduce the rate butter and do not put bacon at all. green onion, lettuce and boiled vegetables perfectly garnish the simplest recipe from this product.

They know how to cook beef liver experienced housewives, but in canteens, even chefs with education often cannot cope with her temper - she turns out to be very tough. In addition, in order to kill the smell of an animal, you need to worry about fragrant gravy, because it is not tasty just fried in oil.

And now let's move on to homemade - in sour cream, under a vegetable cap, and fried with onions.

How to cook chicken liver in sour cream

We take required amount ingredients:

• liver;
• oil for frying;
• fresh, slightly sour sour cream;
• salt;
• ground allspice.

We wash the raw product under the tap and let the water drain. If you have kitchen paper towels, great, use them to dry the pieces so the liquid doesn't interfere with frying.

Pour a little oil into a hot frying pan, throw spices and lay out the liver in a layer in one piece, no more. All this should hiss sonorously - so you will know that there is an intense roasting, which is what you need. Do not spare the fire, but do not leave the pan - the pieces must be turned over all the time so that they are evenly fried in oil.

The appearance of dark fried places indicates that everything is going right. And then you just fill the pan with sour cream so that it covers the layer of pieces to half. Sour cream will quickly boil, turning into a very tasty sour cream sauce. Taste a drop - it should be salty, pepper should be well felt.

How much time to fry?

Newbies often ask about this. Usually 10 minutes should suffice, provided the fire is strong and the product layer is not too thick. But the secret is that you still have to get a few pieces and cut them on the board to see if pink meat juice flows from the cut. Continue to keep the liver stewed with sour cream on the fire until you get a piece with a transparent brownish juice. Then immediately turn it off so as not to overexpose. The dish is ready! Garnish it with potatoes according to your favorite recipe, boiled beets, lettuce, boiled eggs.

Beef liver fried with onions and sour cream

Take for a meal for 4 people:

• the actual liver 300-350 g;
• oil for frying;
• salt;
• allspice;
• fresh chili pod;
• liquid sour cream half a liter;
• leeks or shallots about 100 g

Look at which piece you got: where and how many rigid ducts it has and whether it is possible to completely remove the film.

If you got thin edges, this is impossible in practice, so it is better to choose the thickest edge for the recipe. Use a sharp knife to tear or cut off the film on both sides of the piece. Start cutting it into portion sizes, approximately like two matchboxes stacked in a pile. In the course of cutting, cut off the ducts - chewing them is a dubious pleasure.

Then everything is as in previous recipe, with some variations. Over high heat, quickly fry the pieces with spices in oil. In a separate frying pan or saucepan, pre-prepare the onion and chili, chopped to your taste, which simmered over low heat in a large amount of oil for about 10 minutes.

When the pieces are completely fried (10-12 minutes), put the onion in the pan with them and immediately pour the sour cream. When it boils, test for salt, cut a piece to control the juice. You can simmer for no more than 10 minutes, otherwise the dish will be spoiled, it will become tough. Serve with buckwheat porridge, stewed mushroom caviar, with pearl barley or millet, potatoes, juicy crispy salad at your discretion. In the same way, but without the film cutting step, fry and chicken liver with onion, chili and sour cream.

Special recipe for multicooker

The liver in sour cream, cooked in a slow cooker under a hat of vegetables, will appeal to housewives who master this kitchen unit.

We take on the family:

• peeled with a piece of liver 500-600 g;
• oil for frying;
• salt;
• the most aromatic blend of peppers you'll find;
• shredded vegetables 300-400 g;
• sour cream ¼ liter.

By shredded vegetables we mean a mixture of grated carrots, green beans cut lengthwise, thin onion rings, strips of red paprika and frozen green peas.

Proponents of rational nutrition know that organ meats are no less valuable than the meat itself. Beef liver contains even large quantity vitamins than veal tenderloin, it is more easily absorbed by the body. Skilled chefs can cook it 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 is soft even for inexperienced cooks.

Cooking features

Knowing a few points will allow you to cook beef liver in sour cream quickly and tasty, while retaining the maximum of its beneficial properties.

• Fresh beef liver it turns out more tasty, but you can also stew frozen. The main thing is not to expose it to a sharp temperature drop. Thawed in the refrigerator, it will retain its structure.
• The darker the beef liver, the longer it lies. Maximum fresh product the color is reminiscent of ripe cherries.
• Take Special attention primary processing liver. She needs to remove films and veins, as they are dense and will make the finished dish tough, even if cooked according to the best recipe.
• To eliminate the bitter taste that beef liver can have, it is soaked in water or milk. The second option is preferred. Soaking time is 1-2 hours. After that, the product must be rinsed again and dried with napkins.
• The liver stewed in sour cream will be tastier if it is pre-fried, breaded in flour. However, this manipulation will affect the calorie content. ready meal. If you are on a diet, give up roasting, increasing the stewing time of the liver by 5-10 minutes.
• Add a pleasant aroma to the dish fresh herbs, spices, dried spices.
• The inclusion of vegetables in the composition will make the appetizer more juicy, tender, fragrant.

As a side dish, mashed potatoes are best served with 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;
• onion- 0.2 kg;
• flour - how much will go;
• sour cream - 100 ml;
• water - 0.5 l;

Cooking method:

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

Beef liver according to this recipe is tender, soft, 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 go;
• vegetable oil - how much will go;
• salt, spices - to taste.

Cooking method:

• The liver, having washed and freed from films, veins, cut into medium-sized pieces, like goulash.
• Add salt and spices to flour. From 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 liver pieces into a bowl with flour and roll them well in it.
• Heat oil in a pot or deep frying pan.
• Put the liver in it and fry it, stirring, until it is covered with a delicious crust.
• Clean the vegetables. Coarsely grate the carrots, finely chop the onion.
• Put the vegetables to the liver. Fry it with them, stirring, for another 5 minutes.
• Mix sour cream with sugar, put on the liver. Fill everything with water or broth. The liquid should cover the pieces of the liver completely.
• Reduce the heat and simmer the liver under the lid for 15 minutes.

Liver cooked according to this recipe, has pleasant taste smells enticing. It can be served 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 it take;
• salt, black ground pepper - to taste.

Cooking method:

• Clear the liver from films, fragments of the bile ducts, blood 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, spices.
• Peel the onion and cut into small cubes.
• In a cauldron or thick-bottomed pan, heat the oil, fry the onion in it until golden brown.
• Add the liver and fry it over medium heat until it brightens.
• Reduce the heat, put 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 that there is always liquid in the cauldron.
• Add parsley and garlic, stir.
• Simmer for another 5-10 minutes and remove from heat.

Fragrant liver prepared according to this recipe can be served with any side dish. Use as gravy tomato 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.

Beef liver is present in the diet of every person. Compared to meat, it is considered more valuable product, as it contains a large amount of vitamins and minerals, as well as very useful amino acids, which help to improve well-being, normalize the work of the two most important systems of the body - immune and circulatory. However, it is the source folic acid, very useful for both children and women who are just waiting for the baby to appear. Beef liver in sour cream is the most famous dish with classic combination ingredients that are not ashamed to be served both by a family member and at a festive feast.

Important! The quality of a beef liver dish directly depends on its freshness. Your attention deserves only an elastic, smooth and moist offal without bloody clots and spots on the surface, evenly colored in the color of ripe cherries. Fresh beef liver should have a sweet smell, and if it smells of acid, it is not recommended to purchase it.

Beef liver in sour cream - a step by step recipe

So, you have purchased the best beef liver and decided to cook it, but do not know how? Calmness, only calmness, now we will tell you all step by step.

Take the following ingredients:

• 500 grams of beef liver;
• 1 glass of milk;
• 3 art. spoons of flour;
• ½ cup sour cream;
• 1 medium onion;
• Vegetable oil;
• 1 Bay leaf, favorite spices and salt.

Cooking process:

1. IN running water we will wash the beef liver, wash off all the mucus from it, and then remove all the veins and remove the films.
2. Using sharp knife, cut the product into medium pieces about 1.5 cm thick and fill them with cold milk. This is necessary in order to make the liver soft and tender, as well as to ensure that the remnants of blood come out.
3. Remove the husk from the onion and cut into medium cubes.
4. Warm up 1-2 tablespoons of any vegetable oil in a frying pan and spread the onion, pass it to a caramel color, and then put it in another container.
5. We take out the liver from the milk, dry it with a paper towel, and then roll each piece in flour and put it in the same pan where the onion was fried. Important! Beef liver should not be fried for a long time, as it can become rubbery, light enough ruddy chicken at both sides
6. We take a small saucepan or stewpan, it is important that its bottom is thick, and put half of it on it. fried onion. Next, spread the liver evenly, which we salt a little, pepper, add bay leaves and your favorite spices. The liver is very fond of allspice. Lay the other half of the onion on top.
7. We put the saucepan on a slow fire and add 100 ml of water, simmer for 10 minutes.
8. In sour cream, salt, pepper, pour 100 ml hot water, mix and place in a saucepan in which the liver is cooked.
9. IN sour cream sauce simmer another 15-20 minutes. During cooking, mix 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, spices has an amazing aroma and turns out delicious, tender, just melting in your mouth!

How to cook beef liver in sour cream with wine?

This dish is not ashamed to serve on festive table with a garnish of mashed potatoes. And if another glass of wine is served with it, then in general the holiday will succeed ... Let's cook?

We will need:

• 500 grams of beef liver;
• 2-3 medium onions;
• 200 ml of wine (it is better to take dry red);
• 200 grams of sour cream;
• 100 grams of smoked bacon;
• Salt, spices, vegetable oil.

Cooking:

1. We prepare the beef liver as in the previous recipe, soak in milk for 30 minutes, and then cut into small pieces.
2. We heat the pan with vegetable oil and quickly fry on both sides until a crust forms.
3. We shift into a saucepan and pour wine and simmer for 10-12 minutes over low heat.
4. In a 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 pour in a little water.
5. We transfer the resulting sauce to a saucepan where the liver is stewed, mix, cover with a lid and continue to simmer for another 10 minutes.

Beef liver Stroganoff

Another old recipes- “Beef liver in Stroganov style”, known for several hundred years thanks to the French chef Count Stroganov. Did the count think that the dishes served during his receptions would be immortalized in history? Most likely not, but this amazing dish is loved by millions of people around the world at the present time.

To prepare the dish you will need:

• 500 grams of beef liver;
• 2-3 bulbs;
• 300 grams of thick 20-25% sour cream;
• Flour - 1 tablespoon;
• Butter - 2 tbsp. spoons;
• Spices, salt.

Cooking:

1. Chop the onion and fry in a pan in half the butter. Ready vegetable transfer to a saucepan, where the dish will be brought to readiness.
2. Soaked in cold milk, the liver is cut into strips, dried with a paper towel, carefully rolled in flour and sent to fry in a hot frying pan with the rest of the butter. Almost finished offal season, but not much, as 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 a weak one, as if slightly warming the sauce.
4. Posting in hot sauce liver, mix and simmer for 12-15 minutes.

Worclaw-style beef liver

This recipe belongs to Polish cuisine became famous 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).

Cooking:

1. First of all, remove the skin from the potatoes, wash and cut into thin circles, dry 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 medium-sized cubes, sprinkle with salt and spices and send it to a heated frying pan with vegetable oil, on which we quickly fry it.
3. Remove the husks 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. We 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 and simmer for about 10-12 minutes.
6. We spread the potatoes along the diameter of the plate, and in the center - the liver in sour cream sauce, sprinkle everything with chopped herbs and serve!

Tender liver in a slow cooker

In a slow cooker, cooking is easy and convenient, plus the dishes in it are simply extraordinary in taste. We invite you to 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.

Cooking:

1. Peel, wash onions, carrots and peppers, cut into strips. We heat the slow cooker in the “Frying” mode, pour in a little oil, shift the vegetables and quickly pass them with an open bowl. After 5-7 minutes, close the lid and simmer for another 5 minutes.
2. Cut the liver into medium pieces, preferably stripes and send to vegetables. Fry with an open bowl for 7 minutes, stirring its contents. Add salt and your favorite spices to taste.
3. Five minutes before readiness, we shift the sour cream, bring the dish to taste, if desired, you can add a clove of garlic. We close the multicooker bowl, set the "Extinguishing" mode for 20 minutes.

After the lapse of time, the dish can be served at the table, it is better to serve it as a side dish boiled potatoes or puree, as well as rice!

We have shared with you the most delicious, at the same time useful and simple recipes from beef liver. Take them into service, and then this offal, rich in a variety of vitamins and minerals, will become a frequent guest on your table.

For cooking liver dishes, it is better to choose beef liver. It is tastier than pork, does not taste bitter and contains more useful substances. Very tasty beef liver cooked with sour cream. The liver is fried with flour, then briefly stewed in sour cream sauce, becoming tender, “melting in your mouth”. And onions with carrots will give not only bright colors, but also a spicy sweetish taste.

Ingredients:

beef liver- 1 kg.

Bulb onions- 2 medium onions

Carrot- 1 large or 2 small

Sour cream 20%- 3 tablespoons

Flour- 0.5 cup

Vegetable oil for roasting

Sugar- 0.5 tbsp (optional, attached spicy taste removes bitterness)

Spices: salt, curry.

How to cook beef liver in sour cream

1 . First you need to prepare the beef liver. Thawed liver should be thoroughly washed. Remove the film, cut off all the veins and wreaths.

2 . Cut the liver into pieces.

3. Roll the chopped pieces of beef liver in flour.

4 . Pour a little vegetable oil into a cauldron or deep frying pan. To warm. Put the pieces of liver rolled in flour in a cauldron, salt and sugar with curry (optional). And fry, stirring regularly, for about 10 minutes. The liver should be golden brown.

5. While the liver is fried, peel and cut the onions and carrots in a convenient way for you. Add the onions and carrots to the cauldron with the liver and fry for 5 minutes.

6. Add sour cream and add water (broth) to the cauldron so that it slightly covers the liver. After boiling, reduce the heat to a minimum and cover the cauldron (pan) with a lid. Stew the liver in sour cream for 15-20 minutes.

Delicious beef liver in sour cream is ready

Bon appetit!

Offal - beef liver, has long been used by housewives to prepare not only delicious and original, but also incredibly healthy meals. The characteristic of the liver is high content protein - 18 g, as well as reduced content fats and carbohydrates - per 100 g 0 carbohydrates, 2% fat and 75% water. But the calorie content - 100 kcal per 100 grams of liver, allows you to eat this product even for those who adhere to a diet proper nutrition. Kit useful elements contained in the liver, has a beneficial effect on vision - vitamin A (300-400 grams of offal contains the monthly intake of this vitamin). The liver also contains: vitamin B2, iron, zinc, magnesium, potassium and calcium, vitamin C, phosphorus and sodium.

A set of useful micro- and macroelements of the liver, normalizes the work of the immune heart, nervous systems. Thanks to great content iron and calcium, the liver helps to strengthen the inert system of the body, improves brain activity. The liver is a product that quickly saturates the stomach, is well absorbed, does not create a feeling of heaviness.