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Cooking liver stroganoff in a slow cooker. Cooking beef stroganoff from beef liver Beef stroganoff from chicken liver in a slow cooker

If you think what to cook from the liver, then the most a win-win- Stroganoff liver. The dish got its name in honor of Count A.G. Stroganov, it was he who invented this easy-to-prepare dish. Stroganov also invented the famous beef stroganoff, or Stroganoff beef - a dish of meat in sour cream sauce. Our reader Love invites us to cook Stroganoff liver in a slow cooker... Any liver for this dish can be taken. The liver gives special juiciness and tenderness sour cream sauce... In a slow cooker on the "stewing" program it turns out surprisingly tasty and tender.

Ingredients:

  • beef liver - I had 800 g
  • onions - 2 pieces
  • tomato - 1 pc
  • sour cream - 3 tbsp. l.
  • flour - 2 tbsp. l.
  • water - 2 glasses
  • salt, pepper, spices to taste
  • bay leaf, greens
  • vegetable oil for frying

Stroganoff liver in a slow cooker:

Rinse the beef liver, remove films and bile ducts, cut into thin cubes 3-4 cm long. Finely chop the onion and tomato. Onions can be cut coarsely (for example, in half rings), as you like.

In a slow cooker, in the "baking" mode in vegetable oil, fry the liver with onions for 15 minutes, stirring occasionally. Then add flour, stir and fry for another 5 minutes.

Add chopped tomato and fry everything together, stirring occasionally, for 5 - 7 minutes.

Then add boiled warm water, put sour cream, mix. Season with salt and pepper, add spices to taste.

Turn on the "extinguishing" mode for 1 hour.

A few minutes before the end of the mode, add bay leaves and herbs.

Stroganoff liver in a multicooker ready. The beef liver is tender, aromatic and very tasty. You can choose any side dish. I have pasta for a side dish.

Bon Appetit!!!

Previously, it is a delicious conglomerate of two cuisines: Russian and French. And today we will prepare it in a new, modern reading. Our beef stroganoff from the liver in a slow cooker it will turn out to be very delicate and sophisticated.

How to cook liver beef stroganoff in a slow cooker

Originally beef stroganoff, meat dish from beef, served exclusively in high society. Later, they began to cook it everywhere, and in Soviet times, the dish even became a national one. What is the secret of its popularity? Perhaps because it is easy and quick to prepare. But most likely in a surprisingly harmonious combination of fried meat and cream sauce... Try a familiar dish in a new variation - with beef liver.
The liver belongs to by-products, but at the same time it is often found in the most exquisite dishes... Like this one. it useful product for the human body, which has its own rich taste. Please select good piece liver, not very dark in color and preferably from the outermost part, not the central one. Rinse it well, dry it or pre-soak it in milk, and then start cooking.
We make beef stroganoff from the liver step by step recipe... Wash the offal, cut it into small cubes. Set the multicooker to the frying mode and pour a few drops into the bowl olive oil... Fry the onion, cut into half rings, then cover the liver. It should fry quickly because it will be rubbery at low temperatures. After 3 minutes, the liver will take on a slightly crispy appearance. Then add salt and pepper. Mix sour cream with a little tomato paste and spices: salt, pepper, Provencal herbs... Pour this mixture into a multicooker and set the simmering mode for 5 minutes. When the timer beeps, do not open the cover immediately. Let the food cook for another 5 minutes. Read about how else you can cook Stroganoff liver.
Meat for beef stroganoff is usually breaded. This can be done with the liver as well. Simply place the chopped liver pieces into a zip bag, add a little flour and shake the whole thing well. Put the liver immediately in a slow cooker. By the way, flour can be replaced with sesame seeds. Serve beef stroganoff with pasta, rice, or mashed potatoes.
Here's another recipe. Cut the prepared liver into cubes, sprinkle with flour and stir. Set the frying mode, pour in some good quality sunflower oil and when it warms up, clog up the liver. Cook, stirring occasionally, for about 2 minutes. Add the onion. It can be used generously and will only make the dish tastier. When the onions are browned, season with salt and pepper and add whatever spices you like. Nutmeg, curry, and ginger work well for the liver. Find your favorite spice combination for this dish. Add chunks of butter, mustard and a few tablespoons of sour cream. For a piquant taste, you can add grated fresh tomato... If you are not using a tomato, add a little water to make the gravy thinner. Ready dish place in portioned bowls with rice garnish. Sprinkle the Stroganoff liver generously with chopped parsley.

Beef stroganoff from the liver in a slow cooker

Stroganoff liver can be cooked very quickly. If you fry the liver of a young bull, 3-5 minutes is enough, and if you simmer, then no more than 10 minutes. Prepare this mushroom dish. Set the simmering mode, add a little flour to the dry bowl of the multicooker and stir until it turns golden. Slowly add cream and milk. Add spices, salt, white pepper and nutmeg. Stir the mixture until it begins to thicken, then set it aside.
In a multicooker bowl, fry the liver, onions and mushrooms in vegetable oil. Add each food in turn at minute intervals. Season with salt, add butter and continue cooking a little more. Then reduce the heat or change the setting from roasting to stewing. Pour in the sauce and add a little lemon juice... Simmer for a few minutes to combine the flavors. Beef stroganoff from the liver recipe with mushrooms is ready.
To make the liver even more tender, it is soaked in milk. This should be done within an hour or two. Then the liver is dried with a paper towel, and the milk is not used anywhere else, it is poured out. Prepare the liver this way and cut into pieces. Mix dry crushed garlic, lemon zest, sea ​​salt and . Place the liver and this mixture in a zip bag and shake it to distribute all the ingredients evenly. Set the "Fry" mode in a slow cooker, put unsalted butter in a bowl and fry the liver on it, then add the onion. After a minute, the onions will become soft. Then you can add mushrooms. After a couple of minutes, pour in the cream, sour cream and a few drops of brandy. Simmer for a minute and adjust the dish for salt and pepper. First, the liver will be fried and then stewed in the sauce. The total cooking time should be no more than 7-8 minutes. Serve beef stroganoff with a side dish of your choice and herbs.
The recipe for beef stroganoff from the liver in a slow cooker is very simple, and the dish is prepared quickly. More recipes you will find beef stroganoff and. Make the most of your multicooker. If your appliance has a Steamer mode, use that as well. But remember that the first frying of the liver should take place on high heat. Bon Appetit.

Beef stroganoff translated from French means "Stroganoff beef". Despite the name, it is a widespread dish. Russian cuisine, it brought to us the name of Count Alexander Grigorievich Stroganov. According to history, the recipe for this dish was invented by the chef Andre Dupont who lived with the count. Most early recipe with mustard was published by the classic of Russian culinary literature Elena Molokhovets in 1871.

Beef liver stroganoff with sour cream in a slow cooker

In his classic version beef stroganoff can be made from beef tenderloin... It is beaten, cut into thin slices, breaded in flour. After that, the meat is quickly fried and poured with sour cream mixed with tomato paste. Then the pieces of beef are stewed until tender, covered with a lid. We will analyze the methods of preparing such a liver dish with sour cream and gravy in a slow cooker.

Consider a step-by-step recipe for implementing this delicious food... It is designed for 4-6 servings.

Ingredients:

  • beef liver - 600 grams, sour cream - 120 grams;
  • onions - 2 pieces, butter - 60 grams;
  • wheat flour - 2 tablespoons, water - 1/2 measuring cup;
  • mustard - 1 tablespoon, vegetable oil - 1 spoon, salt, spices to taste.

Cooking consists of stages.

  1. We wash the beef liver and remove the films. This is easier to do if you put it in a container of warm water for a few minutes.
  2. Cut the entire piece of liver into medium-sized cubes. We peel the onions, chop them in half rings.
  3. Preheat the multicooker and fry the liver in vegetable oil. When the sticks are covered with a crust, add small pieces of butter. Then add the chopped onion and turn on the "Baking" mode for 15 minutes.
  4. Combine with flour, mix everything and cook in the same mode for another 5 minutes.
  5. Put sour cream, water, mustard, edible salt and spices to taste in the multicooker bowl. Mix the composition thoroughly, close the lid and cook in the "Quenching" mode for 1 hour.

The dish is served hot. As a side dish, you can use mashed potatoes, rice, pasta, vegetables. It all depends on your taste preferences.

Beef liver stroganoff with gravy in a slow cooker

In this recipe, instead of sour cream, we will use cream and tomato paste... The recipe is also designed for 4 or 6 servings.

The ingredients are:

  • beef liver - 500 grams, cream - 100 milliliters, tomato paste - 50 grams;
  • onion - 1 piece, vegetable oil, salt and various spices.

We cook after we have stocked up on food.

  1. We wash and clean the beef liver from films. Dry the meat with a towel.
  2. Cut the liver into small pieces. Onion we clean and chop in half rings.
  3. Using the "Select modes" button, set the "Fry" program and press "Start". Pour vegetable oil into the multicooker bowl and fry the onion until golden brown.
  4. To speed up the process, at the same time we fry the cubes not in a multicooker, but in a pan. As soon as the meat begins to brown, add flour and mix everything quickly.
  5. Transfer the beef liver to a slow cooker. Add tomato paste, cream, salt and spices to taste. Mix the resulting mass well and close the lid of the unit.
  6. Using the "Heat / Cancel" button, turn off the "Fry" mode and set the "Stew" mode for 1 hour

Any variant of beef stroganoff is served hot as independent dish and with the various side dishes mentioned above.

There are some cooking secrets:

The oil and the multicooker must be well preheated before frying. Pieces of meat must be thoroughly dried. When frying, make sure that the meat does not juice. If the juice remains inside, then the beef stroganoff will turn out to be very tender and juicy. Braised in own juice the liver will become hard and dry. Chefs advise not to reheat this dish if it contains sour cream, as it will be tasteless.

Thus, beef stroganoff is an easy-to-prepare and very tasty dish. Made from beef liver with sour cream or gravy, it becomes even more soft and refined taste... Beef stroganoff is a classic that has become widespread not only in Russia, but all over the world. Such food is appropriate on your table both during family holidays and on the everyday menu.

More information on cooking of this dish see further.

Preparation:
1. Wash the liver, remove the films and cut into strips. Put the liver in a bowl, pour over cold milk and refrigerate for 1 hour. Then drain the milk, rinse and dry the liver.
2. Cut the onion into half rings. Pour vegetable oil into a bowl, put onions and start the program "Frying" for 15 minutes. Fry the onion, stirring occasionally, until transparent.
3. Put the liver on the onion, wait 1 minute, then salt, stir and fry until almost all the juice has evaporated. Make sure that the liver is not fried, otherwise it will be tough.
4. Sprinkle the liver with flour, mix thoroughly, then add sour cream, tomato paste, bay leaf and allspice and mix well again.
5. Close the lid and start the program "Multipovar", set the temperature to 100 ° C for 20 minutes. When serving, sprinkle with parsley, serve with mashed potatoes.
Advice:
This dish can be prepared with chicken liver.