Bakery 

Cooking the liver with sour cream and onions. Correct serving of rich and aromatic goulash

Liver in sour cream sauce- this is a very tasty and rich goulash, which is ideal for any side dish. It should be noted that today there are many different ways of the presented by-product you can make tasty and fragrant second dish. We decided to talk about some of them in this article.

General product information

Before presenting you a step-by-step recipe for "Liver in sour cream sauce", you should talk in more detail about this product... The liver is very useful ingredient from which you can make absolutely different dishes... This offal is especially often recommended for those who are deficient in iron in the body. After all, it is full of this and other useful elements.

Cooking delicious goulash for dinner

How can you cook your own liver? Stewed in sour cream sauce, it turns out to be the most delicious and aromatic. But before you start creating the presented dish, you need to prepare:

  • thick sour cream of maximum fat content - about 150 g;
  • fresh juicy carrots - 2 pcs.;
  • fresh beef liver - 600 g;
  • allspice salt and pepper - apply to taste;
  • fresh greens in the form of dill - medium bunch.

By-product processing

The liver in sour cream sauce is very tasty and tender. But before preparing such a dish, this ingredient should be well processed. It is required to rinse it in lukewarm water, and then cut off all inedible elements in the form of films and bile ducts. By the way, you should be extremely careful with the latter. After all, if bile accidentally falls on a clean area of ​​the product, then it will be quite bitter.

After the offal is processed, it must be rinsed again and cut into pieces 3-4 centimeters long.

As for vegetables and herbs, they should be washed well, peeled if necessary, and then finely chopped.

Heat treatment

Liver in sour cream sauce is best cooked in a deep saucepan. It is necessary to put all the chopped offal in it, and then put it on low heat. After the liver changes color and gives its juice, mix well and simmer under a tight lid for 22 minutes. If after this time the broth has evaporated, then a small amount of water must be poured into the saucepan. Together with the liquid, add onions and carrots to the dishes. It is advisable to cook all the ingredients for another 30 minutes. During this time, both the liver and vegetables should become completely tender and soft. Then they should be flavored with spices, sour cream and fresh chopped herbs. After mixing the components, they must be brought to a boil, simmer for about 3 minutes, and then removed from heat.

How should it be served at the dinner table?

As you can see, beef liver in sour cream sauce does not include expensive and rare products. After the rich and aromatic goulash is ready, you should start laying it out on plates. It is recommended to place a side dish next to the offal in sour cream. Ideal option crumpled potatoes will serve, buckwheat, pasta or pre-cooked long grain rice.

Cooking offal in a slow cooker

We talked about how beef liver is cooked in sour cream sauce using a stove. But a dish made from a similar offal can be thermally processed in a device such as a multicooker. For this we need:

  • thick sour cream of maximum fat content - about 160 g;
  • chicken liver of maximum freshness - about 700 g;
  • medium white onions - 2 pcs.;
  • boiled water - 130 ml;
  • salt, ground pepper, saffron and marjoram - use to taste;
  • light flour - a small spoon;
  • sunflower oil - 4 large spoons;
  • tomato sauce - 2 large spoons;
  • fresh herbs in the form of dill and parsley - medium bunch.

Preparation of ingredients

Chicken liver in sour cream sauce turns out to be very tender and tasty. It should be noted that this offal is not as bitter as beef. In this regard, it is very often used to prepare various goulashes and second courses.

After purchasing the main component, it must be thawed, and then rinsed and cleaned of unnecessary elements in the form of veins and films. Next, the liver needs to be chopped into fairly large pieces.

As for the onions, they should be peeled and cut into thin half rings.

Cooking in a slow cooker

Chicken liver in sour cream sauce cooks pretty quickly. To do this, pour a little sunflower oil into the multicooker, and then add the onions and fry them on the baking program for 10-16 minutes. After that, the chopped offal must be placed to the golden vegetable. After mixing the ingredients, they need to be flavored with spices, and then pour boiled water and simmer in the appropriate mode for 40 minutes.

After the specified time to chicken liver add sauce (tomato), sour cream and fresh chopped herbs. In this composition, the components must be extinguished for about another 9 minutes. If after this time the gravy seemed too liquid to you, then you can add light flour to it, after stirring it in a small amount of cold water.

Correctly serving goulash to the dinner table

Chicken liver in sour cream sauce goes well with any side dish. But this goulash is the most delicious when combined with mashed potato tubers and pasta. In addition to a hearty lunch, you can serve fresh vegetable salad and greens.

Making a delicious and hearty lunch of vegetables and pork offal

At correct preparation pork liver in sour cream sauce turns out to be very tasty and aromatic. But before you start creating such a dish, you need to prepare:

  • thick sour cream of maximum fat content - about 140 g;
  • pork liver of maximum freshness - about 700 g;
  • medium white onions - 2 pcs.;
  • unscented sunflower oil - 5 large spoons;
  • fleshy tomatoes - 2 large pieces.
  • salt, allspice powder - use to taste;
  • fresh carrots - 1 pc.;
  • low-fat milk - 600 ml;
  • fresh herbs in the form of dill and parsley - medium bunch.

Product processing

To make the liver in sour cream sauce the most fragrant and rich, it is recommended to cook it not only with a dairy product, but also with the use of vegetables. To do this, you need to take fleshy tomatoes, carrots and onions. Next, the vegetables should be peeled and then cut into thin strips. After that, you need to start processing the offal. Pork liver must be rinsed in warm water and then separate from the films and bile ducts. So that this ingredient does not taste bitter, it is recommended to cut it into a fairly large pieces and pour in fresh milk. It is desirable to keep the offal in such conditions for half an hour.

Frying in a pan

While the pork liver is soaked in milk, you should start frying some of the ingredients. To do this, you need to strongly heat the sunflower oil in a saucepan, and then put carrots and onions in it. Fry these vegetables until they are light golden brown. After that, you need to add pieces of pork liver to them and cook under closed lid for half an hour. Moreover, additionally adding water to the stewpan is highly discouraged. Products should languish in own juice.

After the specified time has passed, meaty tomatoes and spices must be added to the pork liver and onions. After another ¼ hour, thick sour cream and chopped greens should be put in a saucepan. In this composition, it is advisable to simmer the ingredients for 10 minutes.

How to properly present a dish to the table?

As you have already noticed, this recipe does not provide for the additional use of drinking water. All components should be simmered slowly in their own juice. This method of cooking goulash will make it more rich, tasty and aromatic. If desired, you can additionally add grated garlic cloves to the already prepared dish. But this is optional.

Serve to the table pork liver in sour cream sauce, the photo of which you can see in the presented article, should only be hot. In this case, the ready-made goulash must be generously poured over any side dish. Boiled pasta or spaghetti, buckwheat porridge or mashed potatoes are good for such a dish.

Let's summarize

How you can quickly cook the liver in sour cream tomato sauce, we told. But in order for such a dish to turn out really tasty, one should not only process the main product well, but also purchase it correctly.

Ideally, you should buy a steamed liver of maximum freshness. If you could not find such an ingredient for the dish, then frozen offal will do. Moreover, it should not be too dark in color, and also have an unpleasant odor. If these properties are still inherent in the liver you have chosen, then it is highly discouraged to use it for making goulash. After all, the use of a spoiled product can harm not only your health, but also the body of your loved ones and relatives.

Recipe beef liver in sour cream sauce came to us from Poland. This dish is very popular and widespread there. If the liver is cut into thin slices, then after frying, let it sweat in a pan for much less time. Check the readiness of the liver with a toothpick, if no blood is released, then the liver is ready. The main thing is not to overcook it, then it will remain juicy and tasty.

Ingredients

To cook liver in sour cream sauce, we need:
500 g beef liver;
150 g sour cream;
125 g of milk;
1 onion;
2 tbsp. l. butter or ghee;
0.5 tbsp. l. flour;
0.5 tbsp. l. mustard;
salt, white pepper.

Cooking steps

Cut the beef liver into portions. Fry in 1 tablespoon butter on both sides. Fry for 1 minute on each side. Transfer the fried liver to a plate, keeping warm, season with salt and pepper.

Cut the onion into small cubes and fry in the remaining butter. Add flour to the finished onion, fry it lightly. Then pour in milk and keep on low heat, stirring, until thickened.

When the sauce thickens, add sour cream and mustard to it.

Season with sour cream sauce and pepper, add beef liver and cover the pan. Cook for 15-20 minutes.

Beef liver is a very valuable food product. There is practically no fat in it, a lot of protein and trace elements necessary for health. Include it in your diet and your body will not be deficient. magnesium, phosphorus, iron, zinc and selenium, which is recognized as the leader among antioxidants. The liver contains vitamins A, E, D, folic acid, which is necessary for pregnant women and children, ensures the normal functioning of the circulatory and immune systems. Cooking beef liver in sour cream is quite simple and quick, because this product does not like long-term heat treatment. And the sour cream sauce, which is obtained as a result of stewing, is able to make even those who were indifferent to beef liver until now fall in love with this dish.

Other offal recipes:

You will need:

  • beef liver 800 gr
  • milk 100 -150 ml
  • 2-3 onions
  • sour cream 0.5 liters
  • flour 2 tablespoons
  • ground black pepper
  • allspice peas 4-5 pcs
  • Bay leaf
  • vegetable oil for frying

Step-by-step photo recipe for making beef liver in sour cream:

Wash the liver and remove the films... Usually the films are easily peeled off by hand, if necessary, help with a knife.

Remove large vessels that may be inside the liver - cut them out with a knife.

Cut the liver into large pieces 1.5 cm thick.

Place the prepared liver chunks in a bowl and pour milk- This technique is used to make the liver tender and remove blood residues from it. Leave for 30 minutes.

Clean and chop the onion.

Saute the onions in vegetable oil until soft. Transfer the sautéed onions to a clean bowl or use another skillet for frying the liver.

Every piece of liver dip in flour from all sides.

Fry the liver on both sides in vegetable oil. It is not necessary to fry for a long time, it is enough for the liver to be covered with a light crust. The liver does not like long heat treatment.

To the bottom of a heavy-bottomed or non-stick pan pour in 100 ml hot water , put bay leaf, allspice peas and pieces of fried liver, salt and pepper it.

Put on top of the liver fried onions and sour cream, salt and pepper. Cover the pot with a lid, bring to a boil and simmer over low heat for 15-20 minutes... This time is quite enough for the liver to cook. The liver will become stiff from a longer stewing. In the process of extinguishing a couple of times stir the contents of the pan, try and add salt if needed. If the sour cream is very sour, you can add a teaspoon of sugar. Balance the flavor.

The liver, cooked in this way, turns out to be very tender and juicy.

Bon Appetit!

Beef liver in sour cream. A short recipe.

You will need:

  • beef liver 800 gr
  • milk 100 -150 ml
  • 2-3 onions
  • sour cream 0.5 liters
  • flour 2 tablespoons
  • ground black pepper
  • allspice peas 4-5 pcs
  • Bay leaf
  • vegetable oil for frying

Wash the liver and clean it from films, remove large vessels.
Cut the liver into large pieces 1.5 cm thick.
Place prepared liver pieces in a bowl and cover with milk for 30 minutes.
Peel and chop the onion, fry in vegetable oil until soft.
Transfer the sautéed onions to a clean bowl or use another liver frying pan.
Dip each piece of liver in flour on all sides and quickly fry until light crust.
Pour 100 ml of hot water into the bottom of a saucepan with a thick bottom or with a non-stick coating, put bay leaves, allspice peas and pieces of fried liver, salt and pepper it.
Put fried onions and sour cream on top of the liver, salt and pepper.
Cover the pan with a lid, bring to a boil and simmer over low heat for 15-20 minutes. Stir while stewing.

In contact with

Liver - useful product, but not everyone loves it for its specific taste, and therefore dishes from the liver appear on the table much less often than, for example, from meat or fish.

The liver can be cooked to melt in your mouth. One way to do this is to stew the liver in sour cream. It doesn't matter which liver you choose, it will still turn out delicious. But each choice has its own characteristics. If you like a more tender consistency, choose chicken liver in sour cream or turkey liver, and if more dense, then beef, lamb or pork. Before cooking, it is better to soak pork and lamb liver in milk (an hour or two is enough), because it may taste a little bitter. And chicken does not require any pre-processing.

The sauce in which the chicken liver is cooked in this recipe consists of sour cream with a little water and flour, making it creamy and tender. Delicate sauce - main secret cooking soft liver. Another plus of the recipe is that chicken liver in sour cream is very quick meal, and therefore it is convenient to prepare it for an everyday dinner. Practical housewives will appreciate it.

Cooking time: 20 minutes. Yield: 2 servings.

Ingredients

To stew chicken liver in sour cream, you will need:

  • 300 grams of chicken liver
  • 1 onion
  • 3-4 tbsp. sour cream spoons
  • 10 grams of butter
  • 1 tbsp. a spoonful of flour
  • 0.5 cups of water
  • salt and pepper to taste.

How to cook chicken liver in sour cream

    Melt the butter in a skillet. Peel and cut the onion into half rings.

    Fry the onions in butter until light golden brown.

    While the onions are fried, cut the chicken liver into 3-4 cm pieces.

    Send the pieces of liver to the skillet where the onions are fried. Season with salt and pepper.

    Fry the liver for 30 seconds on each side, let it remain slightly pinkish.

    Add flour to food and stir quickly to absorb flour.

    Now pour water into the pan. Stir well to disperse any lumps of flour.

    While stirring, bring the sauce to thicken. Let the liver simmer in this sauce for 3-4 minutes. During this time, the sauce will become even thicker and slightly boil away.
    Add sour cream, stir quickly until combined with sauce and turn off heat. Do not keep sour cream on the fire for a long time, as it can curdle.

Serve ready meal with any side dish, but it is best to choose some light vegetables for this, because the chicken liver in sour cream turns out to be very satisfying. Bon Appetit!

Any inexperienced cook can cook the liver in sour cream sauce, but it is worth remembering that this product needs a little preliminary preparation, without which it delicate taste and the soft consistency will not fully manifest.

Without taking into account some of the nuances, the liver can turn out to be bitter in taste or hard in consistency, with an extraneous unpleasant odor or completely unpresentable in appearance. In order not to face such troubles, first you need to choose the right product.

Beef liver is a tasty and healthy product that can be used to prepare many dishes. In order not to miss the choice of liver, it should be remembered that it is bought unfrozen, slightly sweet in smell, smooth and juicy in appearance, dark red beef or light brown veal.

Before starting the cooking process, it is necessary to "work" with the liver: remove the films, remove the veins, rinse well. For liver pancakes, you can choose a product of any shape - edge or middle. If the liver is prepared in pieces, then the "source" itself should be as beautiful as possible, preferably without a large number of veins and bile ducts.

Many housewives pre-soak the liver in milk - this helps to rid it of the specific smell and taste and makes it more airy. Soaking is not a prerequisite for preparation, because fresh and well-cleaned liver tastes good even without it.

Chicken liver

Chicken liver is reddish-brown in color, without foreign unpleasant odor, with a smooth and shiny surface. It is very gentle and tasty product, it is prepared very quickly and is also quickly eaten, subject to all processing rules.

Films, blood clots, blood vessels are removed from the chicken liver, and special attention is paid to the bile ducts - after all, they are the main "culprits" of the bitter taste of the dish.

Turkey liver

Turkey liver is one of the most important source of vitamins and minerals among all other offal. However, it is also the most expensive product. The criteria for its quality are the same as for chicken liver, so when choosing, you can rely on already known facts.

Fresh liver of any animal is not stored in the refrigerator for more than a day.

Chicken liver with mushrooms in sour cream sauce

Any mushrooms can be used for this liver recipe, however, most varieties require preliminary preparation and rather prolonged heat treatment. Since chicken liver is appreciated, in particular, for the speed of preparation, it is worth taking mushrooms with it.

Read also: Turkey in creamy sauce in a pan - 5 recipes

Ingredients:

  • chicken liver - 1 kg.;
  • fresh champignons - 500 gr.;
  • onion - 1 pc .;
  • garlic - 4 cloves;
  • flour - 5-6 tbsp. l .;
  • sour cream - 100 ml.;
  • cream - 100 ml.;
  • parsley - a few twigs;
  • salt, black pepper - to taste;
  • vegetable oil for frying.

Preparation:

  • Prepare the liver, cut it into 2-3 pieces.
  • Mix flour and salt, roll over the liver and fry over high heat on both sides (literally 2-3 minutes on each side).
  • In the same pan, fry the onion until transparent, then add the mushrooms cut into small pieces to it.
  • Cook the mushrooms until the liquid evaporates and the mushrooms themselves begin to brown. Pour in finely chopped garlic a minute before being ready.
  • Add cream, sour cream, pieces of liver, herbs, salt and pepper to the mushrooms.
  • Stir well and cook covered over low heat for 10-15 minutes.

If the liver-mushroom mixture is too thick, you can pour a little broth into the pan.

Onion recipe

Delicate chicken liver in sour cream sauce and sweetish onions, fried until golden brown, will create the best duet of tastes in this recipe. The dish is prepared in minutes and includes the minimum of ingredients available.

Ingredients:

  • chicken liver - 500 gr.;
  • onions - 500 gr.;
  • carrots - 1 pc.;
  • garlic - 4 cloves;
  • sour cream - 200 ml.;
  • soy sauce- 1 tbsp. l .;
  • mustard - 1 tsp;
  • hops-suneli, salt - to taste;
  • vegetable oil for frying.

Preparation:

  • Peel the onion and chop it into half rings.
  • Grate the carrots on a coarse grater, finely chop the garlic with a knife.
  • Prepare the liver and cut it in half.
  • Heat the oil in a frying pan, fry the onions and carrots, add garlic at the end.
  • Put the liver in a frying pan, fry with vegetables for 5 minutes.
  • Add salt, spices, mustard, soy sauce and sour cream.
  • Stir well and simmer, covered for another 15 minutes.

The liver will not be tender if overexposed on fire. If the liver is finely chopped, the cooking time should be reduced.

Beef liver with garlic

Garlic goes very well with the liver, neutralizing its specific flavor and adding spiciness. To make the sauce richer and thicker, you can add a little mayonnaise to the sour cream.

Ingredients:

  • beef liver - 500 gr.;
  • onion - 1 pc .;
  • garlic - 5 cloves;
  • dill greens - a few twigs;
  • sour cream - 70 ml.;
  • mayonnaise - 50 ml.;
  • salt, black pepper;
  • vegetable oil for frying.

Preparation:

  • Prepare the liver, cut it into "bricks" 1 cm thick.
  • Finely chop (or squeeze through a press) the garlic, chop the herbs.
  • Mix herbs, garlic, mayonnaise and sour cream.
  • Dip the liver in a mixture of flour, salt and pepper.
  • Heat the oil well in a frying pan, fry the liver pieces for 2-3 minutes. on one side and then on the other.
  • Put the liver on a plate and fry the onion cut into half rings in the same pan until golden brown.
  • Return the liver to the pan, mix with the onion and pour over the sour cream and garlic sauce.
  • Simmer the dish for 15 minutes.

The readiness of the liver is checked with a torch: if after a puncture it is not blood that is released from the piece, but juice, the liver is ready.

Cooking in the oven

Stewed liver in the oven will appeal to opponents fried food... For cooking chicken liver with vegetables in sour cream sauce, pots are useful. This method helps to preserve the maximum of nutrients in the product.

Read also: Pot roast - 6 delicious recipes

Ingredients:

  • chicken liver - 500 gr.;
  • leeks - 2 pcs.;
  • garlic - 4 cloves;
  • potatoes - 3 pcs.;
  • fresh peas (or frozen) - 200 gr.;
  • sour cream 10% - 100 ml.;
  • cream 10% - 100 ml.;
  • chicken broth - 100 ml.;
  • flour for deboning the liver;
  • salt, ground coriander, ground pepper - to taste.

Preparation:

  • Peel the potatoes and cut them into thin slices.
  • Prepare the liver, cut each piece into 4 pieces.
  • Dip the liver in flour with salt and spices.
  • Finely chop the garlic and onion.
  • Put the oven to preheat.
  • Divide into pots in layers (after putting a piece of butter on the bottom): onion, liver, potatoes, garlic, peas.
  • Top with a mixture of sour cream, cream and broth.
  • Close the lid and put to simmer for 40 minutes. at a temperature of 200 ° C.

Chicken liver in pots will be no less tasty the next day, so you can safely cook it with a “reserve” and put it in the refrigerator right in the pot overnight.

Turkey liver in sour cream sauce in a slow cooker

There is nothing easier than stewing a tender liver in sour cream sauce in a slow cooker, because this device is just a godsend for those who do not like to stand at the stove, gradually controlling the cooking process.

Ingredients:

  • turkey liver - 1 kg.;
  • onion - 1 pc .;
  • celery - 2 stalks;
  • garlic - 3 cloves;
  • carrots - 1 pc.;
  • bulgarian pepper (yellow and red) - 2 pcs.;
  • tomatoes - 2 pcs.;
  • parsley greens - a small bunch;
  • sour cream 10% - 200 ml.;
  • salt, a mixture of peppers, a pinch of curry;
  • vegetable oil for frying.

Preparation:

  • Prepare the liver and cut it into 2-3 pieces.
  • Chop the onion into half rings, grate the carrots on a coarse grater.
  • Cut the celery across the fibers, diagonally across the stem, finely chop the garlic.
  • Chop the greens with a knife, cut the tomatoes into cubes.
  • Set the "Fry" mode on the slow cooker and put onions, carrots and celery.
  • After 5 min. add the liver and continue to fry with the lid open, stirring the dish with a wooden spatula.
  • After another 5 minutes. put the garlic and tomatoes.
  • Activate the "Stew" mode, add sour cream, spices and herbs and close the lid of the multicooker.
  • Wait for the beep - the dish is ready.