Stewed liver with carrots and onions. Stewed beef liver with sour cream and onions, recipe with photo

Meat by-products are affordable and healthy. When prepared correctly, they can turn into a delicious dish that even the pickiest gourmet will enjoy. Pork liver stewed in sour cream turns out tender and soft even for inexperienced cooks. This is one of the easiest to prepare and inexpensive hot snacks that can be made in just half an hour. Recipes for this dish will come in handy when you need to whip up a delicious dinner or a hearty lunch.

Cooking features

If you follow the technology for preparing pork liver stewed in sour cream, there should be no failures. Additional guarantees will be provided by knowledge of several important points.

• When stewed, pork liver will turn out more juicy if it has not been frozen before. If the product has been frozen, it must be allowed to thaw in the refrigerator, without temperature changes. Otherwise, there is a risk of getting a dry liver.
• When purchasing, be sure to evaluate the freshness of the liver. You should not take a product that has an unpleasant sour smell, or is covered with a dry crust that has formed from the piece lying on the counter for a long time.
• To remove the bitter taste and make the liver juicy, soak it for an hour in water, milk or whey. The best results can be achieved by using milk.
• Before cutting into pieces, the liver must not only be washed and dried, but also freed from film, fragments of blood vessels and bile ducts. The liver is cut either into layers about 2 cm wide, or into small pieces, like for goulash or beef stroganoff.
• The liver turns out juicier and more tender if it is stewed with vegetables. Spices, herbs and fresh herbs will also not be superfluous.
• Most recipes call for frying the liver over high heat until a crust forms. It is advisable to do this, since the crust allows the product to retain its juiciness. You can do without frying - pork liver in sour cream will still come out juicy. In this case, the extinguishing time is increased by 5–10 minutes.

Cooks have come up with many recipes for cooking pork liver in sour cream. By understanding the general principles of cooking and practicing with proven recipes, you can create your own version of this dish.

Pork liver stewed in sour cream and onions

• pork liver – 0.5 kg;
• sour cream – 0.25 l;
• onions – 0.2 kg;
• salt, spices - to taste;
• flour – 30 g;

Cooking method:

• Peel the onion and cut into thin half rings.
• Rinse the liver and dry with napkins. Remove the film from it. After cutting into several parts, cut out areas with vascular formations and veins. Cut into pieces, like goulash.
• Place the onion in the vegetable oil heated in a frying pan and fry it until golden brown.
• Place the liver in the pan and fry it, stirring, over medium heat without a lid for 5 minutes.
• Reduce heat, leave for 2-3 minutes.
• During this time, mix sour cream with salt and spices. If desired, it can be diluted with water, but not more than half.
• Sprinkle the liver with flour and stir.
• Fill with sour cream. Simmer covered for 10 minutes.
• Turn off the heat and leave the liver covered for another 10–15 minutes.

Before serving, it doesn’t hurt to sprinkle the liver with fresh herbs. You can complement the dish with a side dish of potatoes, buckwheat, and pasta. Use the sauce remaining in the pan as gravy.

Pork liver stewed in sour cream with garlic and mustard

• pork liver – 0.4 kg;
• milk – 0.2 l;
• sour cream – 0.5 l;
• onions – 150 g;
• table mustard – 5 ml;
• garlic – 3 cloves;
• fresh dill, parsley and celery – 50 g;
• salt, spices - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• The liver, after clearing of films and veins, cut into bars and soak in milk. Place in the refrigerator for an hour.
• Mix sour cream with garlic and mustard passed through a press. Add salt, pepper, stir. To obtain a less thick sauce, you can use less sour cream, bringing it to the desired volume with water.
• Cut the onion into half rings, fry in oil until golden brown, remove from the pan.
• Place the liver in a colander. When the milk has drained, place it in a frying pan with hot oil. Fry until a crust appears.
• Turn down the heat. Add onion. Fry for 5 minutes over low heat, covered.
• Pour in sour cream sauce. Simmer the liver under it for 10 minutes.
• Add chopped herbs, stir.
• Remove the pan from the stove. Leave the liver to steep under the lid for 10–15 minutes.

Tender liver with a spicy taste is unlikely to leave you indifferent. Don't forget to generously top it with sauce when serving.

Pork liver stewed in sour cream with carrots

• pork liver – 0.3 kg;
• carrots – 0.2 kg;
• onions – 0.2 kg;
• sour cream – 150 ml;
• water – 0.5 l;
• vegetable oil - how much will be needed;
• salt, spices, including coriander - to taste.

Cooking method:

• After washing the liver, freeing it from film and tendons, cut it into small pieces.
• Peel the vegetables.
• Cut the carrots into strips, the onion into small cubes.
• Heat oil in a frying pan and add vegetables.
• Fry them over low heat until they become soft.
• Add liver to vegetables. Fry it with them until it turns light.
• Salt and season the liver. Among the spices, coriander is a must, ground black pepper and bay leaf are desirable. You can add other seasonings as well.
• Place sour cream on the liver and stir.
• Fill with water and cover with a lid. Simmer for as long as it takes until the liver becomes soft and the liquid in the pan takes on the consistency of gravy.

Pork liver, stewed according to this recipe along with vegetables, can be served without a side dish. It also goes well with buckwheat, pasta, and mashed potatoes.

Pork liver stewed in sour cream is easy and quick to prepare. Even an inexperienced cook can make a tasty dish from this product.

Every housewife has cooked liver at least once in her life and knows that very often it turns out hard and dry. If you have encountered such a problem, then we will tell you how to properly stew the liver so that the dish is tender and juicy.

Braised chicken liver

Ingredients:

• chicken liver – 500 g;
• onion – 1 pc.;
• low-fat sour cream – 250 ml;
• vegetable oil;
• spices;
• flour – 2 tbsp. spoons;
• water – 300 ml.

Preparation

To prepare this tasty and healthy dish, first prepare the chicken liver: rinse thoroughly, remove membranes and cut into small pieces. Peel the onion, finely chop and sauté in melted butter until golden brown. In another frying pan, fry the prepared liver, and then add the onion, add low-fat sour cream and pour in a little filtered water. Mix everything thoroughly with a wooden spatula, cover the top with a lid and simmer the dish for 15 minutes. We use wheat flour as a thickener: first brown it in a frying pan until light brown, and then add it to the main ingredients and simmer for another 3 minutes until the lumps disappear. Add some salt to the liver to taste, remove from the heat, leave for a while, and then serve with any side dish of your choice: rice, buckwheat, mashed potatoes.

Stewed liver in a slow cooker

Ingredients:

• pork liver – 1 kg;
• milk – 1 tbsp.;
• sour cream – 5 tbsp. spoon;
• onion – 1 pc.;
• – 2 teaspoons;
• vegetable oil;
• spices.

Preparation

To prepare liver stewed in milk, we process the offal to remove the films, wash it and cut it into small pieces. Then put the liver in a deep enamel bowl, pour fresh cold milk and leave for 45 minutes. Without wasting time, mix mustard with sour cream in a separate container, add spices and lightly whisk everything. After time has passed, we place the liver in a colander and leave it to drain for a while. Pour oil into the multicooker bowl, set the “Frying” program on the display, lay out the liver and fry it for 5 minutes on all sides. Then add the onion chopped into half rings and cook for another 1 minute. After this, set the multicooker to the “Stew” mode, pour in the previously prepared sour cream sauce and cook the dish for 40 minutes. After the beep, mix the dish thoroughly, let it sit and serve with any side dish of your choice.

Beef liver stew

Ingredients:

• beef liver – 500 g;
• onion – 1 pc.;
• garlic – 2 cloves;
• flour – 2 tbsp. spoons;
• vegetable oil – 4 tbsp. spoons;
• spices.

Preparation

Wash the liver thoroughly, pat dry with a towel and cut into equal small pieces. Mix the flour with spices, roll the liver in this mixture and place it in a frying pan heated with oil. Fry for a few minutes on each side, and then place in the multicooker bowl. We clean the onion, chop it into half rings, roll it in flour and sauté in a frying pan until golden brown. Then add chopped garlic, stir and cook for another 2 minutes. Place the finished roasted vegetables on top of the liver, pour in a little filtered water and add any spices to your taste. Mix everything thoroughly, close the lid of the device and set the “Quenching” program. Time it for 30 minutes and cook the dish until done, stirring occasionally. After the beep, let the liver brew for a while, and then serve with a side dish of your choice. It goes very well with mashed potatoes and

You know, what I want to talk to you about today is how to cook beef liver so that it is soft and juicy. Many housewives are afraid of this dish, unfairly believing that only professional chefs can cook liver quickly and tasty, and they think that liver, in principle, is not easy to cook so that it turns out juicy and soft.

I hasten to assure you of the opposite: tender beef liver in sour cream is a quick and easy dish that turns out very, very tasty. Of course, as with any recipe, there are nuances and secrets on how to properly prepare beef liver, but believe me, even the most inexperienced and novice housewife can follow them.

My mother taught me how to properly cook beef liver so that it was soft - it was she who suggested me a good recipe for cooking beef liver in sour cream.

At that time, I was just taking my first culinary steps; I had virtually no experience in cooking liver. But I got this recipe for how to deliciously cook beef liver in a frying pan with sour cream the first time, and it came out very tasty and appetizing.

Since then I have prepared this dish often, and I am always pleased with the result. I will be happy to share with you how delicious it is to cook beef liver with sour cream quickly and without much hassle. Shall we go to the kitchen?

Ingredients:

• 0.5 kg beef liver;
• 1 small carrot;
• 1 large onion;
• 5-6 tablespoons of high fat sour cream;
• 2-3 tablespoons of vegetable oil for frying;
• salt, ground black pepper to taste.

We wash the liver with cold water, remove films, vessels, pieces of fat (if any).

Cut the liver into pieces 7-10 mm thick. The piece sizes are such that there are approximately 2-3 per serving. The shape of the liver portions depends on the shape of the piece being cut, so they will be slightly irregular in shape and may vary slightly from each other.

Place the chopped pieces of liver in a spacious bowl and pour boiling water over them (so that all the pieces are covered with water). Let it sit for about 5 minutes. This procedure will help the liver remain soft and juicy.

Peel the onions and carrots. Cut the onion into half rings and grate the carrots on a coarse grater.

How long to cook beef liver so that it is soft:

Heat a frying pan with half the vegetable oil. Place the liver and fry over fairly high heat on both sides until golden brown. Then simmer on low heat under the lid for 3-5 minutes. At the end add salt and pepper.

At the same time, in another frying pan, sauté the onions and carrots in vegetable oil, stirring occasionally, for 5-8 minutes.

In a small bowl, combine sour cream with 2-3 tablespoons of boiling water.

And pour this sour cream over the sautéed vegetables. Add salt and pepper. Mix.

Place the frying pan with sour cream and vegetable sauce on the fire, bring to a boil and add the liver. Turn the liver over in the sauce so that the pieces are completely covered.

Place on the lowest heat and simmer the beef liver in sour cream for another 5 minutes.

This beef liver, stewed in sour cream, is good on its own, and in company with some kind of side dish (porridge, potatoes), and with vegetable salad.

Among the huge variety of by-products, liver is the most useful and nutritious. It contains a large amount of vitamins necessary for our body (A, E, B, PP, and others), minerals and trace elements (calcium, iron, iodine, phosphorus and many others). Beef liver is considered the richest in valuable substances.

This healthy product can be prepared in different ways - fry, stew, boil, bake, make liver pancakes and even liver cake, pates, beef stroganoff. And how good are salads and snacks based on it! Almost any side dish for liver is suitable: potatoes in a variety of forms, pasta, rice, buckwheat and other cereals, vegetables, fresh and prepared in various ways.

What is good about stewed liver?

The stewed liver turns out to be especially tasty - tender, very soft, incredibly tasty. In addition, stewed liver has other advantages compared to other cooking methods:

• stewed liver turns out softer and more tender;
• when stewing, the liver takes on the taste of additional ingredients;
• a huge selection of recipes and sauces for stewing;
• a wide variety of ways to prepare stewed liver (frying pan, pots, slow cooker);
• there is no need to pre-soak the liver to get rid of bitterness (as before cooking the liver);
• fried liver often turns out dry and tasteless - cooking it requires some skill. Stewed liver definitely won’t turn out like this.

The only disadvantage of stewed liver is that it must first be fried, otherwise an unpleasant bitterness will be felt.

Methods for stewing liver

You can stew the liver in the usual way in a frying pan with any sauce, in ceramic pots (adding potatoes and mushrooms), or bake the liver in the oven along with vegetables. The easiest way to cook, perhaps, is to stew the liver in a slow cooker. You can always experiment and try different recipes.

The sauce can be sour cream, creamy, tomato, spicy with spices and herbs, mushroom, piquant with the addition of cognac, figs, apples, prunes and orange juice.

In order for the liver to come out soft and tender, you need to know certain subtleties and nuances and, when preparing this capricious product, strictly follow the rules, which we will talk about now.

Choosing liver for stewing

The quality of the product undoubtedly affects the taste of the dish, so the choice of ingredients must be taken very seriously. When choosing between fresh or frozen liver, preference should be given to fresh.

Before you buy a liver, you need to carefully examine it - it should be smooth, elastic, and the color should be even, there should be no stains or dried areas on the surface.

The smell of good, fresh liver is slightly sweet. A sour smell is a sign of a low-quality product.

The most popular in our country are beef, pork and chicken liver.

• Beef liver is tougher and rougher than pork liver, but it contains more useful substances. It is covered with a rough film, which makes cooking somewhat difficult.
• Pork liver is fattier, but at the same time softer and more tender. Its taste has a slight bitterness.
• Chicken liver is considered a dietary product; it is low in calories, but contains many vitamins.

The choice of liver is determined only by individual taste preferences.

How to prepare liver for stewing

Beef liver is covered with a tough film. It must be removed before cooking in any way. The liver must first be washed in cold water. To make the film easier to remove, the washed liver can be placed in warm water for a couple of minutes. Then you need to cut the liver on one side, and, prying the film with a knife, carefully pull it off.

All large veins, fat, and bile ducts must be removed, otherwise the finished liver will turn out tough.

The liver for stewing should be cut into small pieces, about 1.5-2 centimeters.

How to stew liver correctly

It is better to first fry the liver over medium heat, no more than 5 minutes. Afterwards you can start stewing. Cooking in this sequence ensures a perfectly soft and tender dish. When stewing, the liver is soaked in sauce and spices, so the dish becomes especially juicy and aromatic.

It is better to salt the liver at the end of cooking. Salt takes away moisture, and this can cause the liver to become dry.

Delicious stewed liver recipes

• A classic recipe is liver stewed in sour cream. Sour cream can be replaced with milk or cream; in any case, these ingredients make the liver tender and airy. After frying, the liver should be stewed with sour cream and spices for no more than 15-20 minutes.
• Liver stewed with mushrooms is also very tasty. The mushrooms need to be fried separately, then added along with the broth to the liver and simmered for about 10 minutes. For more flavor, you can add herbs and garlic.
• An unusual taste is obtained by stewing the liver in wine. You can use additional potatoes and sour cream in this recipe. Fry the potatoes and liver, mix sour cream with spices and wine, gradually add to the liver. Simmer for 10 minutes.

Video recipe: chicken liver stewed in sour cream in a slow cooker

Stewed liver is a very simple to prepare, but incredibly tasty and healthy dish. A large selection of different recipes, an easy and quick cooking process, simple and affordable ingredients - all this makes stewed liver one of the favorite dishes of both novice housewives and experienced cooks.

This is prepared in just 20 minutes. Agree that this is very fast. Even despite the short cooking time, the liver turns out very soft, tender and juicy, thanks to sour cream. Easy and tasty recipes like this one come in handy more than once when you need to quickly feed the family and are short on time. This recipe is very similar to Stroganoff-style liver, only there are some differences. Firstly, it's slicing the liver.

Beef Stroganoff is made from thin strips of liver, pre-dipped and fried in flour. The technology for preparing beef liver in sour cream does not necessarily contain flour in the recipe, and the shape of the liver pieces can be completely different. By and large, we can say that using this recipe you can cook any other liver, both chicken and pork. In any case, for this dish it must be of good quality and, of course, first freshness.

Ingredients for cooking beef liver in sour cream:

• Beef liver – 300 gr.,
• Onions – 2 pcs.,
• Carrots – 1 pc.,
• Sour cream – 200 gr.,
• Spices and salt to taste

Beef liver stewed in sour cream - recipe

To make the liver tender, cut off the films and rough veins. Cut it into small cubes or strips as for.

Peel the carrots and onions. Chop the onion into half rings.

Carrots can be cut into either circles or semi-circles.

Place the cooked carrots and onions in a hot frying pan, into which sunflower oil has already been poured. Stir the vegetables with a spatula.

Simmer them for 10 minutes. Now you can add the beef liver.

Mix it with vegetables. Add spices or just ground black pepper and salt to taste. Stirring, simmer the liver for another 10 minutes.

Only after the liver is completely fried can you add sour cream.

Checking the readiness of the liver is very simple. Pierce the piece with the tip of a knife. If the juice is clear, it means it is ready. It is recommended to use sour cream with a high percentage of fat content. Add sour cream, reduce heat to avoid boiling too much and curdling. Stir and simmer the liver for another 5 minutes.

Beef liver stewed in sour cream. Photo