Recipe for tender fried beef liver with sour cream. Beef liver with onions - cooking fast! Different recipes for beef liver with onions and carrots, sour cream, potatoes

Some housewives find offal difficult to prepare, the liver is bitter, the kidneys smell unpleasant, and the stomachs are too hard. If you follow the technology, you will get tasty, healthy and affordable dish. Try to cook fried beef liver in sour cream with onions. This dish is not difficult. Follow the recipe instructions and quick dinner guaranteed.

Taste Info Second: by-products

Ingredients

• Fresh liver (beef) - 800 g;
• Whole cow's milk - 100-150 ml;
• Fatty sour cream(can be replaced with cream) - 0.5 l;
• White onion- 2-3 pieces;
• Boiled water or broth - 100 ml;
• Second grade wheat flour - 2 tablespoons;
• Sea salt or table salt of medium grinding - 0.8 tsp;
• Spices (fruits of peppercorns, ground pepper, bay leaf) - to taste;
• Refined sunflower oil - 3-4 tbsp.

How to cook delicious and soft beef liver in sour cream

Wash the liver in warm water, and then we clean it from the films. This is easy to do with your hands, you just need to hook the edge of the film with a knife, and then pull it off the surface of the liver. We also cut off blood capillaries and blood clots. Rinse again and cut into slices, about 1-1.5 cm thick.


Pour milk into a bowl and put pieces of liver in it, leave to soak for half an hour.


Meanwhile, cut the peeled onion into thin quarters. To do this, first cut the onion head in half, then cut it in half again, and then chop it.
Pour chopped onion into a frying pan heated with oil and sauté it for 3-4 minutes until golden brown.
Now roll the pieces of soaked liver in flour and also fry in oil on both sides. This cooking method will keep the juiciness in the finished dish.


We do this quickly - as soon as a crust appears, we immediately turn it over to the other side.


Now pour hot water or broth into a saucepan or a small cauldron, add salt and all spices. Next, add the liver and onion, and then put the sour cream.

Stew the dish for 10-15 minutes, no more is needed, otherwise the liver will be tough.


soft stew beef liver ready in sour cream. It can be served as an appetizer cold, and with a side dish as a main dish.

teaser network

To cook delicious tender offal, it must be chosen correctly. When buying, you should pay attention to the following nuances:

• the surface of a fresh liver should be smooth, elastic, without spots and drying;
• pay attention to the color, the beef liver is darker than the pork liver, the shade resembles a cherry;
• the smell of the offal should be mild, with light sweet note, without sour;
• when pressed, a hole forms, but it should quickly level out.

If you bought frozen beef liver, then it should be carefully thawed before cooking. Place the offal on the refrigerator shelf for at least 12 hours. Be sure to close the defrosting container with a lid or cling film. Continue to thaw the liver room temperature. Avoid defrosting in water or the microwave.



Beef liver must be cooked quickly and large pieces. Salt should be either the sauce in which it is stewed, or at the very end so that the dish does not lose its juiciness.
Prepare this simple healthy dish for loved ones. If you follow the recipe, you will get a tender and tasty liver.

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

Today I want to offer you a recipe for fried pork liver in sour cream. According to this recipe, you can cook not only pork, but also beef or chicken liver.

Ingredients:

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

Fried liver in sour cream - recipe

After all the ingredients are prepared, you can start cooking the liver fried in sour cream. Peel the garlic from the skin. Wash the dill. Put sour cream in a bowl. For frying the liver, you can use sour cream of different fat content, starting with fatty homemade sour cream and ending with store-bought low-fat sour cream. Pass the garlic cloves through a press into a bowl of sour cream.

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

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

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

Heat up a skillet with oil. Lay the liver pieces on it.

Stirring, fry the liver for 5-7 minutes.

Add sour cream sauce.

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

Serve fried liver in hot sour cream. As a side dish for fried liver, potato or pea mash, buckwheat, pasta, barley and barley porridge. Enjoy your meal. I would be glad if this fried liver recipe in sour cream you like it and use it. I also recommend cooking

The liver of poultry and animals is considered one of the most healthy by-products, which must be present in the diet. It contains valuable microelements and vitamins. Poultry offal is considered dietary, because the composition includes a minimum of calories.

How to cook liver in sour cream

getting ready delicious liver with sour cream is very simple and fast. It is tender, soft, juicy and useful product especially for children. You can cook the liver in sour cream with onions different ways, considering its type. It is easy to pick up a side dish for this dish - for example, it goes perfectly with buckwheat or mashed potatoes. The liver will have unique taste if cooking fresh product.

Liver recipes in sour cream

The liver has a certain taste, aroma and slight bitterness. The dish will turn out delicious if you use a variety of spices during cooking, because different seasonings will mask minor flaws this product. How to cook a liver? To reduce the taste of bitterness, it is recommended to pour the product for a while with milk or a special marinade. Liver with sour cream and onions is very tasty and looks like in the photo culinary magazines.

chicken

Preparing chicken liver with sour cream is very simple and fast. The product must first be cleaned and poured with milk for about 10-15 minutes. Thanks to the use of this technique, an unpleasant bitter aftertaste will quickly be removed. As a side dish, you can take buckwheat. How to cook chicken liver quickly and tasty is described in detail in the following recipe with step by step action.

Ingredients:

• liver - 480 g;
• greens, a mixture of peppers - to taste;
• onion - 280 g;
• salt - 1 pinch;
• sour cream - 90 g;
• vegetable oil - 55 g.

Cooking method:

1. How to cook liver in sour cream with onions? The liver in sour cream sauce is made as follows - a frying pan is placed on the stove, the oil is heated.
2. The onion is finely chopped, after which you need to fry in oil.
3. The chicken should be young, because this way the dish turns out to be more tender and soft. The product is cut into pieces.
4. Fried onion mixed with liver.
5. The gravy cooks for a few minutes.
6. Sour cream is laid out, a mixture of peppers, salt and the pan is covered with a lid.
7. The dish needs to be simmered for 15 minutes.

With onion

If there is a desire to quickly cook the liver with onions and sour cream, it is best to use next way with example photos. To give the taste brightness, you can add a vegetable such as carrots. Cooking will not cause any difficulties even for inexperienced housewives, as the recipe is described in detail step by step. Beef liver in sour cream will be completely ready in 30-40 minutes.

Ingredients:

• liver - 450 g;
• fresh herbs - to taste;
• onion - 140 g;
• salt, black pepper - 1 pinch;
• sour cream - 140 g;
• vegetable oil - 20 g.

Cooking method:

1. The recipe for liver in sour cream sauce is very easy to prepare. The product is cut into pieces.
2. The onion is chopped into rings.
3. Onions are simmered in a frying pan with oil.
4. Fried onions are combined with the main ingredient.
5. Salt and pepper and sour cream are added.
6. The pan is covered with a lid, the dish is cooked for 10-15 minutes.

Beef

It is very easy to prepare a recipe for beef liver in sour cream, but in order for the dish to turn out tasty and juicy, you must strictly adhere to the tips below. The preparation itself will not take much time, the main thing is to properly prepare the main product, because the remaining films or a large number of large vessels can greatly spoil the taste of the dish. How to cook beef liver correctly, it will tell you detailed instructions.

Ingredients:

• beef liver- 740 g;
• greens, a mixture of peppers, salt - to taste;
• onion - 240 g;
• carrot - 140 g;
• vegetable oil - 50 g;
• sour cream - 180 g.

Cooking method:

1. First, the product is cut into cubes, then fried in a pan in vegetable oil.
2. Onions and carrots are fried separately for 4-6 minutes.
3. stewed product mixed with onions and carrots.
4. Sour cream, salt and pepper are laid out.
5. The pan is covered with a lid. It needs to be simmered for 15 minutes.

In a slow cooker

Experienced housewives know that the liver is a very delicate product and, if cooked incorrectly, can become dry and tough. The Redmond multicooker will help to avoid this trouble. Thanks to the use of this device, cooking is much faster and easier. The liver in a slow cooker with sour cream is juicy, tender and literally melts in your mouth.

Ingredients:

• pork liver- 900 g;
• salt - 1 pinch;
• sour cream - 3-4 tbsp. l.;
• ground black pepper - to taste;
• milk - 1 tbsp.;
• mustard -2 tsp;
• onion - 1 head.

Cooking method:

1. The by-product is cut into cubes.
2. A deep bowl is filled with milk. The pork liver is very hard, so it needs to be poured with milk (30-40 minutes).
3. Sour cream is mixed with mustard, seasoned with salt and pepper.
4. The multicooker is turned on, the frying mode is set, the bowl is filled with vegetable oil and the offal is laid out (milk is pre-drained), cooked for 5 minutes.
5. Onion, cut into half rings, is added, cooked for a minute.
6. The slow cooker switches to the "Extinguishing" mode and pours out creamy mustard sauce. The timer is set to 40 minutes.
7. You can add chopped chicken heart.
8. This recipe for liver with sour cream is very simple to prepare, and ready meal turns out as in the photo.

fried

Fried liver with onions in sour cream is not only a delicious dish, but also an invaluable source of B vitamins and others. useful substances. Not everyone can afford such a delicacy as fried or braised rabbit, But it's not a problem. Help diversify your daily diet useful and tasty dish, describes in detail step by step recipe.

Ingredients:

• veal liver - 280 g;
• sour cream - 2-3 tbsp. l.;
• flour - 40 g;
• onion - 1 head;
• salt, pepper - to taste;
• vegetable oil - 20 g.

Cooking method:

1. The onion is cut into half rings.
2. In order for the stewed offal to be tender and soft, it must first be cleaned of the film, cut into pieces, then poured over with boiling water.
3. The flour is mixed with pepper and salt, after which the liver collapses in it from all sides.
4. Oil is heated in a frying pan and the prepared product is fried.
5. Onions are added and fried together for a couple of minutes.
6. Sour cream is laid out, the pan is covered with a lid, the fire is screwed to a minimum, the dish is cooked for 5-8 minutes.

Pork

Properly cooked pork liver with sour cream is very tender, soft, juicy and fragrant. The advantage of this dish is that it will definitely appeal to young children. Immediately before serving, it is recommended to add chopped fresh herbs (the quantity is unlimited). You can use absolutely any side dish.

Ingredients:

• pork liver - 380 g;
• greens, salt, spices - to taste;
• milk - 100 g;
• garlic - 1-2 cloves;
• vegetable oil - to taste;
• onions - 2 pcs.;
• sour cream - 200 g;
• flour - 1 tbsp. l.;
• mustard - 1 tsp

Cooking method:

1. Offal is cut in small pieces, poured with milk and left for half an hour.
2. The onion is chopped.
3. Onions are fried in hot vegetable oil for a couple of minutes, offal is laid out, mixed, fried for 10 minutes.
4. Mustard is mixed with flour and sour cream, garlic is crushed, greens are chopped.
5. The sauce is poured into the pan, spices, salt, garlic, a little greens are added.
6. The pan is covered with a lid and left on medium heat for 4-6 minutes.

Stewed

Very tasty and healthy beef liver stewed with sour cream. The dish captivates with its tenderness and softness. Using the following recipe, you do not need to fry, stew in sour cream sauce. Many housewives will like this recipe, because during cooking it will be used a small amount of beer.

Ingredients:

• beef liver - 700 g;
• parsley, pepper - to taste;
• milk - 500 g;
• sour cream - 2 tbsp. l.;
• flour - 1-2 tbsp. l.;
• dark beer - 250 g;
• onion - 1 head;
• smoked bacon - 90 g.

Cooking method:

1. The liver is cleaned, cut, soaked in milk, then rolled in flour, after draining the liquid.
2. Finely chopped and fried bacon with onions (chopped in half rings).
3. The liver is laid out in the pan, cooked for 5 minutes.
4. Add beer, pepper, cook for 1-3 minutes.
5. Sour cream is laid out, the fire is screwed on, periodically stirring it is fried for a couple of minutes.

beef stroganoff

This is the easiest recipe that details how to quickly cook liver in Stroganoff sour cream. Offal goes well with a delicate creamy honey sauce. As a side dish, you can serve pie or mashed potatoes, there are no restrictions, and it all depends on personal preference. This dish can be served as family dinner as well as for serving guests.

Ingredients:

• chicken liver - 90 g;
• salt, pepper, coriander, parsley - to taste;
• onion - 1 head;
• vegetable oil and butter - to taste;
• flour - 1 tbsp. l.;
• honey - 1 tsp;
• sour cream - 1 tbsp. l.;
• tomato paste - 1 tsp

Cooking method:

1. The prepared liver is poured for 10 minutes hot water.
2. On a mixture of butter and vegetable oil onions are fried.
3. Chopped liver is mixed with flour (1 tbsp.) And fried with onions for big fire.
4. Then added tomato paste, the plate is screwed on, honey, sour cream, pepper, parsley, salt, coriander, water (50 g) are added.

Turkey liver

Turkey liver is widely used in various recipes. It can be fried, boiled, stewed, added to original salads as well as in cakes. It includes a large number useful minerals and vitamins, so it becomes invaluable for human body. If you have a desire to cook delicious turkey liver in sour cream, you should use next recipe.

Ingredients:

• liver - 900 g;
• spices - to taste;
• onions - 3-4 pcs.;
• sour cream (cream) - 580 g;
• vegetable oil - to taste;
• flour - 4 tbsp. l.

Cooking method:

1. The liver is processed, cut into pieces, rolled in flour, fried on both sides in oil, salted.
2. Finely chopped onion sautéed golden color.
3. The offal with onions is transferred to a baking dish, sour cream is poured, placed in the oven for 20 minutes.

with mushrooms

Properly cooked beef liver with mushrooms in sour cream is very tasty, tender and healthy. It is recommended to stew this type of offal very carefully, but not for too long, otherwise it will become tough and rubbery. After the dish is removed from the stove, it can be salted, but not before. It can be prepared both for a family dinner and for festive dinner.

Ingredients:

• liver - 450 g;
• vegetable oil - 50 g;
• champignons - 280 g;
• ground black pepper, salt - to taste;
• onions - 2 pcs.;
• sour cream - 280 g.

Cooking method:

1. The liver is cut into pieces.
2. Onion crayons are chopped.
3. Mushrooms are washed, cut into large plates.
4. Onions and mushrooms are fried in a frying pan.
5. Offal is fried separately, then add mushrooms with onions. Simmer over low heat until the liquid has evaporated.
6. Sour cream is added, everything is mixed, stewed for 5 minutes.
7. When the fire is turned off, the dish is seasoned with pepper and salt.

In the oven

Cooked liver in the oven with sour cream is classic recipe which is sure to please every hostess. Such a dish is made very quickly, a simple set of products is used, and thanks to baking, offal is tender, juicy, soft and fragrant. Ideal for garnish boiled rice or different types of pasta.

Ingredients:

• liver - 700 g;
• greens, mushrooms, cheese - optional;
• onions - 2 heads;
• pepper, salt - to taste;
• sour cream - 280 g;
• flour - 2 tbsp. l.

Cooking method:

1. Chopped onion is fried.
2. The liver is cut into cubes, rolled in flour.
3. Fried in a frying pan main ingredient, salted, peppered.
4. The baking dish is greased with oil, the liver and onions are laid out.
5. Sour cream, salt, pepper, mushrooms, herbs and cheese are added to the pan with the remaining oil.
6. The sauce is poured into the mold.
7. Offal are baked for 20 minutes at 220˚С.

Video

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, she gets very pleasant taste, A 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- excellent, dry the pieces with them so that the liquid does not 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 persons:

• 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. With the sharpest knife 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-cook the onions and chillies, chopped to your taste, which have simmered over low heat in in large numbers 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.

A quick and very tasty dish for dinner - chicken liver in sour cream with onions and carrots, cooked in a pan. The recipe is very simple, the main thing here is not to overexpose the liver on fire, and then it turns out just amazingly tasty.

Ingredients:

• 500 g chicken liver
• 1 medium onion (100-120 g)
• 1 medium carrot (100 g)
• 1 st. l. flour
• 1-2 garlic cloves
• 4-5 art. l. sour cream
• pinch nutmeg
• salt, pepper to taste

We definitely add carrots to this dish, it absorbs the specific smell of chicken liver.
I also want to note that we add salt and seasonings only at the very end of cooking.

Cooking:

Wash the liver thoroughly and remove all veins. My under running water and we especially make sure that not a drop of bile remains, otherwise all the work will go down the drain, the dish will be very bitter.
Cut the liver into large pieces.

Onion cut into half rings or quarters of rings.

Fry the onion in vegetable oil until translucent, then add the grated coarse grater carrots and sauté the vegetables until the carrots are soft. Then set the pan aside.

On medium fire put another frying pan, pour a little vegetable oil and heat it. Roll the chopped pieces of chicken liver in flour, put in hot oil and quickly fry for about two minutes, stirring until they turn white and lightly browned. Salt, I repeat, until it is necessary.

We spread the onion with carrots on the liver.

Close the pan with a lid and keep on small fire 2-3 minutes, no more.

Then remove the lid, add sour cream, salt, pepper and nutmeg to the pan. I always add a pinch of nutmeg to sour cream and creamy sauces, it makes the creamy taste of these sauces especially expressive.

To make more gravy, add about a quarter or a third of a glass hot water from a teapot. Squeeze the garlic through a press. Mix everything, keep on fire for about a minute and turn off the stove.

Close the pan again with a lid and let the dish brew for 10-15 minutes.
Side dish here any will do. The most tender chicken liver in sour cream goes well with rice, pasta, mashed potatoes, and buckwheat. This time I cooked it, it is very tasty and easy!