Today we have Stroganoff liver on our menu. An excellent recipe that is quick and easy to prepare. I recently shared a recipe for beef stroganoff.
Their name is similar, because the very word "stroganov" means finely chopped meat with sauce.
I like such simple recipes, because we will spend a little time and it turns out an excellent dish, it remains to add any side dish to it: porridge, mashed potatoes here for your own taste and choice.

Stroganoff liver recipe classic recipe

Ingredients:

• 0.5kg beef liver
• 100g butter
• 1 tbsp flour
• 2pcs (large) onions
• 1 st. sour cream
• 1 tbsp tomato paste
• salt pepper

Recipe:

1. Wash the liver, remove films and large vessels.
2. Cut into strips 4 cm long and 1 cm wide. Salt and pepper, then fry until the pieces are browned.
3. Peel the onion and chop finely, fry until golden brown.
4. We take a dry frying pan and fry the flour on it, stirring it continuously with a spatula so that it does not burn. The flour should be beige without burning.
5. Add flour to the liver and stir.
6. Add the fried onions to the liver and stir. Then add sour cream and tomato paste. Mix again and milk to boil.
7. Our dish is ready!

Stroganoff liver in a slow cooker

This dish is great in a multicooker. It turns out very tasty and the recipe is similar to the preparation of beef stroganoff from meat. But, as with everything, there are some "little things" that will affect the taste.
The frozen liver is thawed in the refrigerator, gradually. Then the taste will not be affected.
Soak the beef liver well in milk before cooking. Half an hour will make the liver soft and tender.
Cooking time is of great importance to the taste. If you cook the liver for a debt, it will be tough.

Ingredients:

• 0.5kg beef liver
• 1 onion
• 1 st. milk
• 1 st. sour cream 10%
• 1 tbsp butter
• 1 tbsp flour
• 2 tbsp tomato paste
• Salt, ground black pepper
• Fresh herbs

Recipe:

1. Defrost the liver. We remove films from it, cut out large vessels and everyone is not beautiful. Cut the liver into thin slices 1.5 cm thick. And then we make thin stripes about 1 cm wide.
2. Fill the chopped liver 1 tbsp. milk for half an hour so that it becomes tender.
3. We turn on the "frying" mode in the multicooker. Add 1 tablespoon to the bowl. butter and let it warm up.
4. Peel and chop the onion. We send the onion and chopped liver (without milk) to the multicooker.
5. Cook stirring occasionally.
6. Add tomato paste and sour cream a couple of minutes before the end.
7. Add salt and pepper, mix well and set the stewing mode for half an hour.
8. Serve with finely chopped herbs.

Stroganoff chicken liver classic recipe

Chicken liver has a delicate and pleasant taste. But its main advantage is. That it goes well with almost any side dish. And the simplicity of preparation makes it an even more attractive dish for your menu.

Culinary secrets

Secret Ingredients

Tomatoes perfectly complement the tender chicken liver, so you can add a little tomato paste and mustard to the sour cream. At 0.5 st. sour cream 1 tsp. tomato paste and 0.5 tsp. mustard.

About spices

The main thing is not to overdo it with spices, so add peppercorns. dried basil and dried garlic.
You can add a little nutmeg and rosemary, but this is not for everybody.

Soaking and marinating

Everyone knows that it is good to soak a bitter pork liver in milk. But chicken is already tender, but even its taste can be improved by soaking it in kefir or mayonnaise for 2 hours. After soaking, it will become juicy and soft.

Ingredients:

• 0.5kg chicken liver
• 1 onion
• 1 st. sour cream
• Salt, black pepper
• Vegetable oil

Recipe:

1. I wash my liver well, and leave it in water for at least 20 to remove excess blood.
2. Cut the liver into strips.
3. Peel the onion, chop thinly.
4. Warm up a frying pan with oil and put onions. Stir until the onion becomes transparent and then add the liver to it. And cook over medium heat until the pieces of liver are browned.
5. Pepper well, salt and add sour cream. Then we simmer for a quarter of an hour over low heat.
6. Serve with fresh herbs

Stroganoff liver everything will be delicious

Irina Orlova

Did Count Stroganov think that he would remain in the memory of his descendants not because of his deeds, but thanks to delicious dishes. However, the fact is obvious - most of us know the name of the chief chamberlain in connection with culinary delights: Stroganoff liver. And cooking beef, now better known as beef stroganoff. The classic recipe for making liver with sour cream has survived to our times, albeit with some changes.

The dish is not a representative of the national Russian cuisine - it is a typically invented recipe. We owe the appearance of two Stroganoff dishes to the chef Alexander Grigorievich. It was said that any decently dressed person could dine in the Odessa house of the hospitable count. The chef has combined French and Russian cooking technology, and the result is a great dish. That is, the liver is first fried, as in French cuisine, but the sauce is not served separately, but together with the offal.

In fairness, it should be said that there is a more prosaic version of the origin of food in Stroganoff style. They say that the Count lost his teeth in old age, and the chef André Dupont came up with a dish for the convenience of the owner.

How to cook Stroganoff liver

Due to the speed, ease of preparation and excellent taste, the Stroganoff recipe took root in public catering in Soviet times. Many people still remember the taste of the dish and want to cook the liver in sour cream, like in a canteen or kindergarten. According to the cooking technology, Stroganov's liver is prepared with sour cream, but recipes with mayonnaise, cream and even pickles are known.

• Chicken and pork liver is suitable for cooking a dish with a history, but it is preferable to take beef offal.
• Be sure to clean the piece of films, vessels and clots, they add bitterness. To remove the film, pour boiling water over a piece and immediately with cold water - it will easily come off.
• Heat the oil well, otherwise the pieces will lose their juiciness.
• Observe the cooking times, the overcooked offal will become tough.
• For the same reason, it is recommended to add salt to the dish at the very end.

How to make your liver tender and juicy

Soaking is the secret of the delicate taste. The specific aroma of the product and harmful substances accumulated during the life of the animal are removed. In addition, in any liver there is a certain bitterness that not everyone likes.

Traditionally, the product is soaked in milk. Sometimes chefs use kefir or soda solution for this purpose (a spoon for ½ liter of warm water).

Liver quality requirements

It is advisable to take fresh chilled liver, since frozen when cooking comes out harsh.

Smell. A good offal has a sweetish odor.

Press down on the piece with your finger. With the correct product, the fossa will quickly disappear.

Attention! Calorie content of the dish per 100 gr. - 147 kcal, so the liver can be considered a dietary food.

Stroganoff liver with sour cream - a classic step-by-step recipe with a photo

Traditionally, the Stroganov dish is made from beef liver. The recipe is taken from the book "On tasty and healthy food" of the Soviet era. Having cooked, you will get a Stroganoff liver, as it was done in the dining room.

In the technological map of Soviet times, it is advised to add 2 tablespoons of tomato paste to add spice, but this is optional.

The composition of the dish:

• Beef liver - 500 gr.
• Large onion.
• Sour cream - 4 tablespoons.
• Frying oil (originally ghee or margarine), salt.

Step by step preparation of the liver:

Wash and peel offal, divide into elongated pieces. Fold in a bowl and pour milk on the floor for an hour, getting rid of the bitterness.

Cut the onion into cubes and sauté in oil until translucent.

In a separate skillet with well-heated oil, fry the liver pieces. Season with salt and don't forget to stir. After 5-7 minutes, add the onion and dust the liver with flour.

Continue to fry for another 5 minutes. Then pour in the sour cream, cover and simmer for an additional 10 minutes. Sprinkle with herbs when serving.

Video: Stroganoff liver - a classic recipe from the chef

Delicious Stroganoff Pork Liver

Cooking pork offal is not much different from the classic beef dish. But it is softer and softer, so it does not require long frying and cooks faster.

Would need:

• Liver - 0.5-0.6 kg.
• Milk - 2/3 cup.
• Carrot.
• Bulb.
• Garlic - a couple of cloves optional.
• Sour cream - 3 large spoons.
• Flour is a big spoon.
• Butter.
• Lean oil, seasonings, herbs (usually dill), and salt.

Cooking flow chart:

1. Fry the diced onions and grated carrots separately. Garlic is optional, but it will add spice.
2. Divide the peeled offal into random sized pieces. Season in flour.
3. Heat oil in a skillet. Cook the slices for 5 minutes and add the vegetable mixture. Pour in sour cream and, cover, cook for another 7 minutes.
4. Salt and add spices at the end, otherwise the liver will turn out tough.

Stroganoff chicken liver in a slow cooker

It is foolish not to use modern kitchen gadgets designed to make work easier and save time for a modern woman. Let's cook an old dish in a slow cooker, while diversifying the recipe somewhat. From experience I know that the Stroganoff liver comes out much more tender and the offal does not lose its juiciness. In my opinion, the offal is even tastier, since it languishes for a long time.

For the dish we will take chicken liver, but you can cook a classic dish from beef and pork - the technology does not change.

You will need:

• Chicken liver - 900 gr.
• Large onion.
• Milk is a glass.
• Tomatoes - a couple of pieces.
• Fatty sour cream - 3-4 tablespoons.
• Flour - 2 heaped spoons.
• Oil, salt, bay leaves, ground pepper, herbs.

How to cook Stroganoff liver:

1. First, remove the bitterness from the offal - pour the milk over for half an hour.
2. Drain the milk, pat dry and cut into pieces.
3. Cut the tomatoes and onions into cubes, chop the herbs.
4. Put the multicooker on the "Fry" mode, put the onions in the bowl and fry until golden brown.
5. Add flour to the onion, stir and add the tomatoes. Simmer for 6-7 minutes.
6. Pour in sour cream, put herbs and lavrushka, add liver and set the "Stew" function for an hour.

Stroganov style liver with pickles

Pickled cucumbers add an interesting flavor to the Stroganov dish. It is not known who first guessed to add them to the liver, but the idea turned out to be quite successful. Tip: Chicken liver is better for cooking, although beef with saltiness is also tasty.

Take:

• Liver - 1 kg.
• Bulb.
• Sour cream - 6 large spoons.
• Lean oil.
• Pickled cucumbers - 3 large pieces.
• Flour, pepper.

Step-by-step cooking recipe:

1. To add to the dish, I advise you to take substandard cucumbers - soft, large and ugly. Cut into cubes and fry in oil. When tender, transfer to a plate.
2. Cut the offal into medium sized pieces. Dip in flour and put in the oil left over from the cucumbers in a skillet.
3. Fry over high heat, not allowing it to burn, for 10 minutes.
4. Cover and simmer an additional amount, reducing heat.
5. Add cucumbers, chopped onions (rings or cubes). Continue to simmer.
6. After 5 minutes, add sour cream and stir the contents of the pan.
7. Simmer for a quarter of an hour and remove from the stove.

The benefits that you get by cooking the liver are described in the video, ibid.

Whatever they say, but the classic recipes, time-tested, for the most part, simple and straightforward to prepare. Take at least Stroganov liver with sour cream in a frying pan - the combination of products is the simplest, the dish is very tasty, satisfying, and the classic recipe guarantees an excellent result. Try it! The main thing is not to overdry the liver when frying, but for this it must be breaded in flour and fried over low heat. You can choose pork, beef, veal, chicken or turkey liver - with sour cream filling, any will turn out to be tender and tasty. It is not worth soaking it in milk or water, we immediately start cooking.

In the Stroganoff liver recipe with sour cream, add spices and seasonings in a minimum amount. The taste of the finished dish is rich, rich and, in general, does not need any additions. Buckwheat is traditionally cooked for a side dish, but it will be delicious with anyone, choose at your discretion.

Ingredients:

• pork liver - 500 g;
• onions - 2 heads;
• flour - 2 tbsp. l. for the liver + 1 tbsp. l. in sour cream;
• salt to taste;
• sour cream 10-15% fat - 200 ml;
• water - 0.5 cups;
• refined sunflower oil - 4 tbsp. l;
• fresh dill - for serving.

How to cook Stroganoff liver with sour cream. Recipe

Let's start with the preparation of the onion. Slicing can be anything: cubes, half rings, feathers - consider the tastes and preferences of your eaters. If the onion is spicy, with a pungent smell, we wet the knife blade under cold water and be sure to rinse the cutting board and wash our hands.

We rinse the liver, dry it or let it drain. Examine, when bile ducts are found, we cut out these places and clean them from internal fat. Cut the prepared liver into not very small pieces. Better to flatten them or cut them into wide strips so that the liver fries quickly and evenly on all sides.

Heat oil in a large skillet. Pour the onion. So that it does not burn and dry out, fry, stirring occasionally, until soft over low heat.

After about ten minutes, the onion slices will be golden and browned. How to proceed further - proceed from the convenience of preparation. You can leave the onion and put the liver on it, but there is a risk that it may brown too much and the gravy will have a bitter taste. It is better to remove the onion on a plate, fry the liver and then return it to the pan.

It is very convenient to use a thick plastic bag for breading. Pour flour into the bag, put a portion of the liver.

Twist or tie, shake vigorously. After a few seconds, the pieces will be covered with an even layer of flour.

Shake off excess flour. Put the liver in hot oil, leaving a distance between the pieces. Fry for three minutes over low heat. Do not fry, but only bring to a light crust. The breading will prevent the meat juice from flowing out, so the main thing is to monitor the frying and turn the liver over in time.

Turning it over, slightly increase the heat in order to quickly evaporate the juice that has come out here and there and evenly fry the liver. The second side is fried the same amount. If the pieces are larger, add a couple more minutes for each side.

Thicken the sour cream with flour, rubbing with a spoon until all the lumps are gone. The mass will thicken a little, remain homogeneous.

When the liver is browned on all sides, return the onion to the pan. Stir, add some salt to your taste. An incomplete teaspoon of salt is used for this amount of products, but it is better to try and make adjustments during the preparation process.

Add sour cream sauce to the fried liver, mix. If using spices, add at this stage, they should have time to warm up and reveal their aroma.

When heated, the sauce will begin to thicken and so as not to get too thick, pour in half a glass of liquid: water, broth or milk. Simmer over low heat, without covering.

Enough 10-12 minutes and can be removed from the stove. Long-term extinguishing in this case will ruin everything, the liver will become hard, dryish.

For a side dish, boil buckwheat porridge or cook mashed potatoes, cook pasta, rice - it's a matter of taste. Serve the liver in Stroganoff style along with sour cream sauce, placing it on the side dish or next to it. Sprinkle with chopped dill for flavor. Bon Appetit!

One of the options for how to deliciously cook Stroganoff liver with sour cream, a recipe in video format

Beef liver is a complete food, despite the fact that it is a by-product. it combines low calorie content and high content of nutrients. Cooking Stroganoff beef liver means providing the family with a hearty hot second course.

The classic recipe for cooking liver in Stroganoff style assumes the presence of carrots, milk, cream in the dish. Here you can fantasize based on your personal taste preferences.

You can serve the classic Stroganoff beef liver with a side dish of potatoes, rice, buckwheat or pasta. For example, in our family, stewed liver cooked in this way is very fond of with delicate mashed potatoes.

Stroganoff Liver Ingredients:

• 700 g liver
• 1 large onion
• 3 tbsp. l. fat sour cream
• 3 tbsp tomato paste
• 1 tbsp wheat flour
• 200 ml water or broth
• ground pepper - to taste
• salt to taste

Step-by-step classic recipe for cooking liver in Stroganoff style (with photo)

Free the beef liver from films, excess fat, veins (if the liver is frozen, defrost it beforehand). Soak for thirty minutes in water or milk.

In general, for the Stroganov-style liver, it is better to use a chilled product according to the classic recipe, then the finished dish will be softer and more tender.

Cut the prepared liver into sticks up to 5 cm long, weighing up to 6-7 grams, as in the photo.

Heat butter or oil in a skillet.

By putting the liver in hot oil, you thereby retain all its juice inside.

Sprinkle the liver with flour - it will give a pleasant taste of the finished classic Stroganoff liver and the thickness of the sauce. Stir the liver, roll it in flour on all sides.

Put the liver in hot oil and fry for 7-9 minutes. It should grab and form a crust. Add chopped onions and fry for another 4-5 minutes. If you are cooking Stroganoff liver with carrots, grate it and add it to the pan at this stage.

Then add the tomato paste, put in a frying pan and heat it for three minutes along with the liver.

When the beef liver is lightly browned with vegetables and tomato paste, add any broth or boiled water. You can use the water in which potatoes, pasta, vegetables were cooked for a side dish.

Simmer the liver until tender, about 7-8 minutes, season with salt and pepper to taste.
In the classic Stroganoff liver recipe, sour cream is added, which we will do. Bring to a boil, cook for about 3 minutes, and remove from heat.