How to fry liver in a frying pan with sour cream. Beef liver stewed in sour cream. Step-by-step recipe with photos
One of the most useful meat by-products is the liver of animals and birds. It contains vitamins, microelements, and poultry liver is considered dietary due to its high amino acid content and low calorie content. The liver of geese and ducks, given their specific diet, is considered a delicacy throughout the world.
But this product has a special smell, taste and characteristic bitterness. Therefore, when preparing it, it is necessary to use such ingredients and spices that, if not completely, then significantly reduce this deficiency of the product. You can soak the liver in milk or a special marinade before cooking. It also turns out tender, soft and juicy when cooked in sour cream and onions.
In today's article we will tell you in detail how to cook liver with sour cream and onions
Liver stewed in sour cream and onions
Ingredients:
- any liver – 0.5 kg;
- onion – 150 g;
- sour cream – 150 g;
- vegetable oil – 25 ml;
- black pepper;
- salt;
- chopped greens.
Preparation
We wash the liver, free it from vessels and large films, cut it into small pieces, chop the peeled onion into rings or half rings.
Pour refined vegetable oil into a heated frying pan, first fry the onion until golden, then lay out the pieces of liver and brown on all sides over high heat for no more than three minutes, add sour cream, pepper and salt, reduce the heat and simmer under the lid for ten to fifteen minutes, periodically stirring.
Beef liver in sour cream with onions and carrots
Ingredients:
- beef liver – 750 g;
- onion – 250 g;
- carrots - 150 g;
- sour cream – 200 g;
- pepper mixture;
- salt;
- chopped greens.
Preparation
We wash the beef liver, dry it, remove the films, cut it into thin cubes and fry it in small portions in a frying pan with refined vegetable oil for no more than two minutes each portion. In the same frying pan, fry the onion, cut into half rings, in oil until golden, add the carrots and fry for another five minutes. Now lay out the fried liver, add sour cream, a mixture of peppers and salt and simmer under the lid for fifteen minutes.
Serve hot, garnished with herbs.
Chicken liver in sour cream with onions
Ingredients:
- chicken liver – 550 g;
- onion – 300 g;
- sour cream – 100 g;
- refined vegetable oil – 60 ml;
- pepper mixture;
- salt;
- chopped greens as desired.
Preparation
In a heated frying pan, adding vegetable oil, fry the peeled and chopped onion into half rings until golden. Then add the washed, dried and cut into pieces chicken liver to the onion and fry, stirring constantly. When the liver changes color, add sour cream, salt and a mixture of peppers and simmer under the lid for fifteen minutes, stirring occasionally.
Chicken liver baked in sour cream with onions and mushrooms
Ingredients:
- chicken liver – 550 g;
- onion – 200 g;
- sour cream – 250 g;
- mushrooms – 120 g;
- wheat flour – 30 g;
- breadcrumbs – 30 g;
- refined vegetable oil – 60 ml;
- pepper mixture;
- salt;
- chopped greens as desired.
Preparation
Wash the chicken liver, dry it, cut it into pieces, sprinkle with flour and fry on 
over high heat in a frying pan with vegetable oil until golden brown.
Place the fried liver in a baking dish greased with refined vegetable oil and season with salt and a mixture of peppers on top. Fry the peeled and chopped onions in half rings in a frying pan and place them in a second layer. At the next stage, fry the mushrooms until the juices evaporate, add sour cream, salt, pepper, heat and pour on top of the liver and onions. Finally, cover with breadcrumbs and place in an oven preheated to 220 degrees for twenty minutes.
Serve with any side dish or vegetables, adding herbs if desired.
Not everyone likes the taste of liver, especially, for some reason, children do not like it. But with age, tastes change, and what was not liked in childhood turns out to be one of the favorite dishes. I am no exception in this regard, and now I really like this dish. Today I will show you how to cook beef liver stewed in sour cream so that it turns out soft and tasty.
This recipe can be used to cook any liver, beef, pork, or chicken. When cooking beef and pork liver, the main thing is not to overcook it on the fire, otherwise, instead of being soft and aromatic, you risk getting a “rubbery” tasting liver. 🙂
- 500-600 g beef liver
- 1 large onion (at least 100 g)
- 4 tbsp. l. sour cream
- flour
- vegetable oil
- salt pepper
Cooking method:
Peel the onion, cut into small cubes and fry in vegetable oil until slightly golden brown.
Rinse the liver with water, dry it with a paper towel, then remove the film with a sharp knife. The film is removed relatively easily.
After this, we cut the liver into fairly large pieces about 1.5-2 cm thick, something like this:
From 600 g of beef liver I got 9 pieces. Of course, you can cut each piece into another 2-4 pieces, this is optional, but today we are preparing it in large pieces. When slicing the liver, try to cut out the dense walls of the large vessels that penetrate the liver; there are not so many of them.
Heat the frying pan over medium heat, pour in a little vegetable oil, about 4 tbsp. l. We take each piece of liver in our hand, salt and pepper on both sides and roll in flour. Then we put it in the frying pan.
Fry for no more than 2-3 minutes on each side, the liver should “set” and slightly, very slightly, brown. If you fry longer, the liver will become tough.
After this, put the first batch into a saucepan, fry the second batch, and also put it in a saucepan. Sprinkle fried onions on top. Do not try to fry the entire liver at once; the pieces should be placed freely in the pan.
Now let's prepare the sour cream sauce. By 4 tbsp. l. add 1 tsp sour cream. flour with a small slide, mix so that there are no lumps. Then gradually pour in 0.5 liters of warm water from the kettle, stirring all the time. Salt and pepper to taste. Pour this sauce over the liver. There should be enough liquid so that it is equal to the upper pieces of the liver. If there is not enough sauce, you can add hot water.
Place the saucepan over medium heat, bring to a boil, reduce the heat to low, cover with a lid and simmer for no longer than 15-20 minutes.
Why is liver not loved on the dinner table like meat, but in canteens it is completely sad, unclaimed, on the steam table? Let's appreciate this product, learn how to cook it deliciously and preserve all the beneficial substances in it.
What is good about the liver and what is its strength?
Liver is an offal, and although strictly speaking, you can’t call it offal, it’s also not a gourmet dish, although we could recall here the legendary French goose foie gras, for one serving of which you can buy tens of kilograms of our liver in a meat shop.
Liver cooked in sour cream has a homemade taste and is tender, with a pronounced taste and aroma; it can be served with buckwheat porridge, fried and boiled potatoes, mashed potatoes, and vegetables, which are always in abundance at the market in any season.
As an independent dish, it can be combined with some salads, and can also be an indispensable component of them.
For example, with fresh carrots and herbs or mushrooms.
In addition, this is a product from which we can prepare a tender pate with butter and different proportions of fillers - the same carrots, but also bacon, onions, other, less tasty offal - heart, lung, stomachs.
It is also a source of nutrients and vitamins, and although its protein content is less valued than meat, 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 will be better - beef, chicken, pork? There is a difference in both cooking technology and price.
Thus, chicken liver is inexpensive, children love it more than other types, because it is less likely to become tough during cooking, even if it is overcooked. Fried, it acquires a very pleasant taste, and the ideal addition to it would be gravy with onions, any mushrooms, grated carrots.
If you want to get more nutritional benefits, take turkey liver from the meat department - large, tasty and somewhat dietary. Due to the fact that it is larger, you will get fewer films and the dish will be softer, but the cooking recipe may be the same.
Pork may be a little fatty for those who take care of their health and avoid heavy foods, but its advantage, again, is its low price and softness. It makes good pates; you can even reduce the amount of butter and skip the bacon altogether. Green onions, lettuce and boiled vegetables perfectly garnish the simplest recipe from this product.
Experienced housewives know how to cook beef liver, but in canteens even trained cooks often cannot cope with its character - it turns out to be very tough. In addition, in order to cover up the smell of the animal, you need to worry about aromatic gravy, because simply fried in oil it is not tasty.
Now let's move on to homemade liver recipes - in sour cream, under a vegetable cap, and fried with onions.
How to cook chicken liver in sour cream
Take the required amount of ingredients:
- liver;
- frying oil;
- 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, dry the pieces so that the liquid doesn't interfere with frying.
Pour a little oil into a hot frying pan, throw in the spices and lay out the liver in a layer in one piece, no more. All this should sizzle loudly - this way you will know that intense frying is taking place, which is what you need. Do not spare the fire, but do not move away from the frying pan - the pieces must be turned over all the time so that they are evenly fried in the oil.
The appearance of dark, fried areas indicates that everything is going right. And then you simply fill the frying pan with sour cream so that it covers the layer of pieces halfway. The sour cream will quickly boil, turning into a very tasty sour cream sauce. Taste a drop - it should be salty and you can feel the pepper well.
How long to fry?
Newbies often ask about this. Usually 10 minutes should be enough, provided that the heat is high and the layer of product is not very thick. But the secret is that you still have to take out 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 clear brownish juice. Then turn it off immediately so as not to overexpose it. The dish is ready! Garnish it with potatoes according to your favorite recipe, boiled beets, salad greens, and boiled eggs.
Beef liver fried with onions and sour cream
Take for a dish for 4 persons:
- liver itself 300-350 g;
- frying oil;
- salt;
- allspice;
- fresh chili pod;
- half a liter of liquid sour cream;
- leeks or shallots about 100 g.
Examine what piece you got: where and how many hard ducts it has and whether it is possible to completely remove the film.
If you get thin edges, this is impossible in practice, so it is better to choose the thickest edge for the recipe. Using a sharp knife, tear off or cut off the film on both sides of the piece. Start cutting it into portions about the size of two matchboxes stacked. As you cut, cut off the ducts - chewing them is a dubious pleasure.
Then everything is the same as in the previous recipe, with a few variations. Over high heat, quickly fry the pieces with spices in oil. In a separate frying pan or saucepan, pre-cook onions and chilies, chopped to your taste, simmered over low heat in plenty of oil for about 10 minutes.
When the pieces are completely fried (10-12 minutes), add the onions to them in the frying pan and immediately pour sour cream on them. 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 and become tough. Serve with buckwheat porridge, stewed mushroom caviar, barley or millet, potatoes, and a juicy crispy salad of your choice. In the same way, but without the stage of cutting the films, fry the chicken liver with onions, chili and sour cream.
Special recipe for a slow cooker
Liver in sour cream, cooked in a slow cooker under a top of vegetables, will appeal to housewives who are mastering this kitchen unit.
We take for a family:
- peeled with a piece of liver 500-600 g;
- frying oil;
- salt;
- the most flavorful mixture of peppers you can find;
- chopped 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.
The remarkable properties of liver are not only that it is incredibly healthy and nutritious, but also that it cooks very quickly. Beef liver stewed in sour cream and onions will add to your repertoire of recipes, both if you adhere to the principles of a healthy diet, and if you just like to eat delicious food.
This cooking method allows you to get soft and juicy liver in a flavorful gravy.
Just as theater begins with a hanger, any delicious dish begins with the right ingredients. It is best to buy a thick end of beef liver from a young animal. There are minimal bile ducts there. which means the finished liver will be as tender as possible.
The liver should be reddish-brown in color, with a shiny surface and have a pleasant sweetish smell.
Is the liver selected? Then let's get down to business, start preparing stewed liver in sour cream.
| Ingredients for the recipe: liver stewed in sour cream and onions | |
|---|---|
| Beef liver | 500 grams |
| Onion | 1 large head (150 grams) |
| Sour cream | 100 grams |
| Flour | 1 heaped teaspoon |
| Vegetable oil | 1-2 tablespoons |
| Salt | taste |
| Ground pepper | taste |
| Garlic (optional) | 2 cloves |
| Nutmeg (optional) | taste |
| Ground paprika (optional) | taste |
How to stew liver in sour cream and onions
Pre-heat a kettle of water. We clean the liver from the film, remove all vessels if possible. Cut into bars or cubes.
Place the liver pieces in a bowl and pour boiling water over them, stir.
Drain the water and fill the liver with boiling water again. Mix again until the surface of all the pieces turns gray. This preliminary “boiling” will remove bitterness from the liver and eliminate excess moisture released during frying.
Place the liver in a colander.
Prepare sour cream sauce. In a bowl, mix sour cream, salt, pepper, flour and a glass of boiling water. Mix well with a whisk.
Cut the onion into cubes or quarter rings.
In a frying pan in vegetable oil, first fry the onion.
Then add the liver pieces and fry, stirring, for 2-3 minutes.
Now all that remains is to pour sour cream sauce over the liver. After the sauce boils, cover the pan with a lid and simmer for about 5 minutes. You can’t simmer for a long time to prevent the liver from becoming rubbery.
If desired, at the end of cooking, add spices and garlic passed through a press. Turn off the heat and leave covered for a few minutes.
That's it, beef liver stewed with sour cream is ready. Serve with any side dish, adding fresh herbs for color and flavor.
400 g Beef liver
1 PC. medium size Bulb onions
4 tbsp. spoons Sour cream
For frying Refined sunflower oil
Taste Ground black pepper
Salt to taste
One of the healthiest foods that should be included in your diet at least once a month is beef liver. Recipes: fried with onions and sour cream (recipe with photo) and soft Stroganoff, according to which you will be asked to prepare this product, will surprise you with its simplicity and extraordinary taste. And at the end of the article we will tell you the universal rules for choosing high-quality beef liver.
When choosing a recipe that is suitable for you, base it on your preferences: which technology is closer to you, how much time you are willing to spend on cooking. Also consider what ingredients you have in your kitchen.
Step-by-step recipe with photos
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Wash your liver. Clear it of film. To do this, make a small cut on it, pry it with your finger and pull it off. |
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Cut the liver. How to do this quickly and beautifully? You can first divide it with a knife into several layers, put them in a stack, cut them all together in the middle lengthwise, and then crosswise into small strips 1 cm wide. |
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Chop the onion and fry it in vegetable oil until golden brown. |
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Add the liver to it, stir and fry for 3-5 minutes. |
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Rice is ideal as a side dish for this delicious dish with sour cream gravy. |
Tender soft liver Stroganoff style
To prepare this recipe you will need the following ingredients:
- Beef liver – 500 g;
- Sour cream – 150 g;
- Onions – 2 pcs.;
- Starch – 1.5 tbsp. l.;
- Tomato paste – 1 tbsp. l;
- Water – ¼ cup;
- Chalk mustard (non-spicy) – 1.5 tbsp. l.;
- Butter – 25 g;
- Bay leaf – 2 pcs.;
- A mixture of parsley, dill and green onions - 2 tbsp. l.;
- Vegetable oil – 3 tbsp. l.;
- Salt, pepper (to taste).
Tip: if the beef liver you bought is dark in color, you should pour milk over it and leave it in it for 1 hour.
Cooking process:
Peel the liver from the film, cut into pieces 2–3 cm wide, add salt and pepper.
Chop the onion and sprinkle the liver with starch and stir.
Heat 2 pans. Place a piece of butter in one of them and pour a spoonful of sunflower oil. The onions will be fried in another pan. Pour only 1 tablespoon of vegetable oil into it.
Place the liver in a single layer in a heated frying pan with a mixture of butter and sunflower oil, fry for 2-3 minutes, turn over and fry the other side of the pieces of product for the same amount of time.
Place the onion in the second pan and cook until it turns golden.
Dilute the tomato paste with water and stir.
Once the onion has reached the desired color, place it on the liver. Next, add the bay leaf to the frying pan.
Mix sour cream with tomato sauce (or pasta with water), mustard. Add the resulting mixture to the liver, mix everything together.
Bring the dish to a boil, then cook for another 2-3 minutes.
Turn off the gas, taste the liver, add salt and pepper if necessary.
Before serving, the dish should be sprinkled with herbs. Choose a side dish to suit your taste. It can be: mashed potatoes, rice, pasta, buckwheat.
Now you know how easy and quick it is to prepare beef liver. Delight your family using the suggested recipes. If you don’t know which dish they like best: fried with onions and sour cream or Stroganoff style, then let them choose for themselves after studying each recipe with a photo.
How to buy a quality product
For the liver to be tasty, it must be fresh. How to determine if a product is good? To do this you should pay attention to:
- Color. A good product can have a shade ranging from dark red to brown or rich burgundy.
- A film that envelops the liver. It should fit well and be smooth.
- Smell. It should be pleasant, without sour impurities, rot and mold.
- Structure. A good product should not contain suspicious inclusions. Their presence indicates liver damage by helminths or other diseases. Remember! A product with a normal structure looks like a dense sponge and is quite well filled with blood, its consistency is homogeneous.
- Vessels. There are few of them in a healthy liver.
Choose your product carefully. It’s best to do this at the market, because unlike a store, they sell it there without packaging, there’s more choice and you can take a good look at everything.
