Beef liver is present in the diet of every person. Compared to meat, it is considered a more valuable product, as it contains a large amount of vitamins and minerals, as well as very useful amino acids that help improve well-being, normalize the work of two important body systems - immune and circulatory. At the same time, it is a source of folic acid, which is very useful for both children and women who are just waiting for the baby to appear. Beef liver in sour cream is the most well-known dish with a classic combination of ingredients, which is not ashamed to be served both by a family member and at a festive feast.

Important! The quality of a beef liver dish directly depends on its freshness. Your attention deserves only an elastic, smooth and moist offal without bloody clots and spots on the surface, evenly colored in the color of ripe cherries. Fresh beef liver should have a sweet smell, and if it smells of acid, it is not recommended to purchase it.

So, you have purchased the best beef liver and decided to cook it, but do not know how? Calmness, only calmness, now we will tell you all step by step.

Take the following ingredients:

• 500 grams of beef liver;
• 1 glass of milk;
• 3 art. spoons of flour;
• ½ cup sour cream;
• 1 medium onion;
• Vegetable oil;
• 1 bay leaf, favorite spices and salt.

Cooking process:

1. In running water, rinse the beef liver, wash off all the mucus from it, and then remove all the veins and remove the films.
2. Using a sharp knife, cut the product into medium pieces about 1.5 cm thick and fill them with cold milk. This is necessary in order to make the liver soft and tender, as well as to ensure that the remnants of blood come out.
3. Remove the husk from the onion and cut into medium cubes.
4. We heat 1-2 tablespoons of any vegetable oil in a frying pan and spread the onion, pass it to a caramel color, and then put it in another container.
5. We take out the liver from the milk, dry it with a paper towel, and then roll each piece in flour and put it in the same pan where the onion was fried. Important! Beef liver should not be fried for a long time, as it can become rubbery, a fairly light ruddy chicken on both sides
6. We take a small saucepan or stewpan, it is important that its bottom is thick, and put half of the fried onion on it. Next, spread the liver evenly, which we salt a little, pepper, add bay leaves and your favorite spices. The liver is very fond of allspice. Lay the other half of the onion on top.
7. We put the saucepan on a slow fire and add 100 ml of water, simmer for 10 minutes.
8. Salt, pepper in sour cream, pour 100 ml of hot water, mix and place in a saucepan in which the liver is cooked.
9. Simmer in sour cream sauce for another 15-20 minutes. During cooking, mix the contents of the saucepan a couple of times and balance the taste (add salt, pepper, if the sour cream is sour, a little sugar).

Beef liver with onions, spices has an amazing aroma and turns out delicious, tender, just melting in your mouth!

How to cook beef liver in sour cream with wine?

This dish is not ashamed to be served on the festive table with a side dish of mashed potatoes. And if another glass of wine is served with it, then in general the holiday will succeed ... Let's cook?

We will need:

• 500 grams of beef liver;
• 2-3 medium onions;
• 200 ml of wine (it is better to take dry red);
• 200 grams of sour cream;
• 100 grams of smoked bacon;
• Salt, spices, vegetable oil.

Cooking:

1. We prepare the beef liver as in the previous recipe, soak in milk for 30 minutes, and then cut into small pieces.
2. We heat the pan with vegetable oil and quickly fry on both sides until a crust forms.
3. We shift into a saucepan and pour wine and simmer for 10-12 minutes over low heat.
4. In a frying pan in which the liver was fried, fry the bacon, then the onion, previously cut into medium slices, add spices and sour cream. If the sour cream is too thick, you can pour in a little water.
5. We transfer the resulting sauce to a saucepan where the liver is stewed, mix, cover with a lid and continue to simmer for another 10 minutes.

Beef liver Stroganoff

Another old recipe - "Stroganov's Beef Liver", has been known for several hundred years thanks to the French chef Count Stroganov. Did the count think that the dishes served during his receptions would be immortalized in history? Most likely not, but this amazing dish is loved by millions of people around the world at the present time.

To prepare the dish you will need:

• 500 grams of beef liver;
• 2-3 bulbs;
• 300 grams of thick 20-25% sour cream;
• Flour - 1 tablespoon;
• Butter - 2 tbsp. spoons;
• Spices, salt.

Cooking:

1. Chop the onion and fry in a pan in half the butter. We transfer the finished vegetable to a saucepan, where the dish will be brought to readiness.
2. Soaked in cold milk, the liver is cut into strips, dried with a paper towel, carefully rolled in flour and sent to fry in a hot frying pan with the rest of the butter. We season the almost finished offal, but not much, since spices and salt will still be contained in the sauce.
3. The next step is to prepare the sauce. Mix sour cream with spices (if it is thick, it can be diluted with milk or cream) and pour into a saucepan with onions. We put it on the fire, but on a weak one, as if slightly warming the sauce.
4. We spread the liver in the hot sauce, mix and simmer for 12-15 minutes.

Worclaw-style beef liver

This recipe, which belongs to Polish cuisine, became known in the 19th century. Currently, this dish is prepared from both pork and chicken liver, but initially beef offal was chosen for it.

So, let's start cooking and take the following products:

• 500 grams of beef liver;
• 5 medium potatoes;
• 2 medium onions;
• 100 ml dry white or red wine;
• 250-300 grams of sour cream;
• 1-2 tbsp. spoons of flour;
• Vegetable oil;
• Greens, salt, spices, herbs (thyme and coriander).

Cooking:

1. First of all, remove the skin from the potatoes, wash and cut into thin circles, dry with a paper towel and fry on both sides in a hot pan until golden brown.
2. We prepare the liver, remove all the films and cut off the veins, cut into medium-sized cubes, sprinkle with salt and spices and send it to a heated frying pan with vegetable oil, on which we quickly fry it.
3. Remove the husks from the onion and cut it into thin half rings, and then send it to the liver, fry everything together for 5-7 minutes, reduce the heat and pour in the wine.
4. We evaporate the liquid, and in the meantime, mix sour cream, salt, coriander and thyme in a container.
5. Pour the sour cream sauce into the pan, stir, cover and simmer for about 10-12 minutes.
6. We spread the potatoes along the diameter of the plate, and in the center - the liver in sour cream sauce, sprinkle everything with chopped herbs and serve!

Tender liver in a slow cooker

In a slow cooker, cooking is easy and convenient, plus the dishes in it are simply extraordinary in taste. We invite you to cook a delicious liver with vegetables in sour cream sauce. Keep the recipe!

Ingredients:

• 500 grams of beef liver;
• 2 onions;
• 2 bell peppers;
• 200 grams of sour cream;
• 1 carrot;
• Greens;
• Spices, salt;
• Vegetable oil.

Cooking:

1. Peel, wash onions, carrots and peppers, cut into strips. We heat the slow cooker in the “Frying” mode, pour in a little oil, shift the vegetables and quickly pass them with an open bowl. After 5-7 minutes, close the lid and simmer for another 5 minutes.
2. Cut the liver into medium pieces, preferably stripes and send to vegetables. Fry with an open bowl for 7 minutes, stirring its contents. Add salt and your favorite spices to taste.
3. Five minutes before readiness, we shift the sour cream, bring the dish to taste, if desired, you can add a clove of garlic. We close the multicooker bowl, set the "Extinguishing" mode for 20 minutes.

After a while, the dish can be served at the table; as a side dish, it is better to serve boiled potatoes or mashed potatoes, as well as rice!

We shared with you the most delicious, yet healthy and simple beef liver recipes. Take them into service, and then this offal, rich in a variety of vitamins and minerals, will become a frequent guest on your table.

The liver is a liver, and probably the most delicious of offal. However, like any other liver, it should not be the basis of the diet, because, like other offal, it contains both useful and harmful substances. And so, thinking about how to cook a soft, juicy liver, we must remember that it will bring benefits if it is offered a couple of times a week.

Juicy liver - general principles

In cooking, they usually use chicken, pork, beef, goose liver, turkey liver, etc. Of course, every housewife has her own secrets on how to cook a juicy, soft liver, but there are also general principles that should not be neglected.

Before cooking, the liver should be washed with cold water and carefully inspected so as not to miss the bile ducts or stains from spilled bile. They must be completely removed, otherwise strong bitterness will hopelessly spoil the taste of the finished dish.

If we are interested in how to cook a juicy, soft liver, then we must remember that this product is cooked very quickly, 10 minutes or so. It is highly undesirable to overexpose the dish on fire, otherwise the liver will become dry and harsh, even if it is cooked in sauce.

And, of course, the simplest answer to the question of how to cook a juicy, soft liver is chopped liver products: all kinds of pancakes, pancakes, pies, cakes, etc. To make the product lush and juicy, you need to add milk and an egg to it.

Recipe 1. Soft and juicy liver in sour cream

Hardly, having asked the problem of how to cook a juicy, soft liver, it will be possible to find a recipe simpler than this, which meets our desires.

Ingredients

Any liver - with a pound

Milk - for soaking

Sour cream - 250 g

Onion - 1 head

Garlic - optional, 2-3 cloves

Flour - a couple of tablespoons

Salt, pepper, spicy herbs - to taste and optional

Cooking method

Rinse the liver well and carefully examine it so that there are no traces of bile. Cut into small pieces. Place in milk for half an hour.

Lightly sauté chopped garlic and chopped onion in a frying pan. In a separate frying pan without oil, lightly calcine the flour, then pour it into the onion with garlic and add 2-3 tablespoons of sour cream there. Mix everything quickly.

The rest of the sour cream is slightly diluted with water and put in a saucepan along with the liver. Cook for about 8 minutes and put sour cream sauce with onions in a saucepan. Salt, pepper, add, if necessary, herbs and cook, stirring all the time, for another two minutes.

You can serve this liver with potatoes or pasta. However, it will also be delicious with stewed vegetables.

Recipe 2. Juicy, soft French-style liver.

How to cook a soft, juicy liver so that lovers of spicy and spicy can also like the dish? Of course, add cheese and mushrooms to it. Here is an example of such a dish.

Ingredients

Pork or turkey liver - about 600 g

Mayonnaise, preferably homemade, - 5-6 tablespoons

fleshy tomato - 1 large

Mozzarella type cheese - 100 - 200 g

Champignons - 7-9 pieces

Onion - 1 onion

Cooking method

Rinse the liver and trim if necessary. Cut the liver into pieces and tap lightly with the handle of a knife.

Cut the onion into strips and fry it a little in a pan.

In a form slightly oiled, put the liver, generously season with mayonnaise. Put the onion and chopped mushrooms on top of the mayonnaise, again a little mayonnaise, and on it - a tomato cut into semicircles.

Spread the top again with mayonnaise and cover with cheese, or grated, or, if you took salad mozzarella, you can simply cut it into circles. It is not necessary to salt the dish: mayonnaise is already salty.

Put the mold in the oven for 10-15 minutes.

Recipe 3. Juicy liver in a spicy crust

Another answer to the question: "How to cook a juicy, soft liver?" - this, of course, cook it in batter or breading. Here is one such option.

Ingredients

Chicken liver (or pork, turkey ...) - about 500 g

Carrot - 1 root vegetable

Garlic - 3-4 cloves

Spices (oregano, turmeric, curry) - to taste, but do not overdo it

Egg - 3 pieces

Breadcrumbs

Cooking method

Prepare the liver as usual (rinse, trim if necessary, salt, etc.). Cut into roughly equal pieces of medium size.

Grate the carrots as finely as possible and mix with the garlic passed through the press.

Whisk the eggs.

Mix breadcrumbs with selected spices.

Dip each piece of liver in the egg, then in the carrot, again in the egg and in the breadcrumbs. Fry in a skillet with enough oil for about 10 minutes.

Recipe 4. Soft and tasty liver for children - pancakes.

Of course, preparing a soft and juicy liver from minced liver is easier than without grinding it. And if you add a beaten egg, you can achieve even greater splendor.

Ingredients

Poultry liver - with a pound

Eggs - 2 pieces

Flour (or potato starch) - about half a cup

Greens - to taste

Salt, a little black pepper or garlic

Cooking method

Prepare the liver, dry it slightly and then pass it through a meat grinder. If your child does not like greens, then put it in a meat grinder, and if he eats, then it is better to just chop it and mix it with minced meat.

Stir flour, salt, pepper or garlic (or both) and beaten eggs into the liver. Gently mix and fry in a pan with vegetable oil.

Recipe 5. Juicy liver with vegetables

How to cook juicy, soft liver for dinner? The best option is to cook it with vegetables.

Ingredients

Beef liver (or other)

Eggplant - 1 piece

Sweet pepper - 1 piece

Tomatoes - 2-3 pieces

String beans - 200 g

Bulb

Vegetable oil

Greens, salt, pepper

Cooking method

Prepare the liver, cut and lightly fry (2-3 minutes) in a frying pan with oil. Put the liver in a saucepan or saucepan, and fry the chopped onion in a pan. Put in the liver.

If you do not like the bitter taste of eggplant, cut it, sprinkle with salt and let stand, and then rinse with cold water. But you can not do this, but simply cut the vegetable into semicircles or skewers and add to the liver and onions. Add chopped arbitrarily pepper, tomatoes and beans there. Add vegetable oil, salt, pepper and simmer over low heat for about 10 minutes. Sprinkle the finished stew with herbs.

Recipe 6. Soft liver for pies

Of course, one of the most sophisticated answers to the question of how to cook a juicy, soft liver is to cook pies with it. This dish is sure to please the whole family.

Ingredients

Ready-made puff pastry - 500 g

Liver - 600 - 700 g

Eggs - 3-4 pieces

Bulb - optional

Broth - a few tablespoons, if needed

Vegetable oil

Cooking method

Rinse the liver and trim if necessary. Fry it with vegetable oil and (if you want) with onions. Chop the liver with a knife. You can, in general, chop with a blender, but then it will be somewhat too fine.

Hard boil two or three eggs and chop them too. Add to stuffing. If it turned out dry, you need to add a few tablespoons of broth, in extreme cases - milk or water, but not oil.

Roll out the puff pastry and cut out circles. Whisk the remaining egg. Put the filling on the circles of dough and close up the pies, brushing the edges with an egg. The top of the pies can also be greased.

Recipe 7. Juicy liver - pate

It is hard to imagine a more delicious breakfast, and the festive appetizer is excellent.

Ingredients

Turkey liver, chicken or beef (usually pork is not recommended, but it will do) - 1 kg

Butter - 200 g

Carrots - 300 g

Onion - optional, one onion

Garlic - 2-3 cloves

Fat - 200 g

Walnuts - half a cup, peeled

Spices (cinnamon, nutmeg, black pepper) and salt - to taste

Cooking method

Rinse the liver and cut into small pieces.

Grate the carrots, chop the onion and sauté the vegetables until soft.

Take them out of the pan and put the chopped bacon in there. On low heat, hold it until transparent, remove with a slotted spoon. Put the liver in a pan with fat and fry it until cooked, stirring constantly.

Peel the walnuts from the skin. Skip nuts, carrots and onions, bacon, garlic and cooled liver twice through a meat grinder.

Mix the oil left in a warm place in a blender with the liver and other ingredients. Add spices. Pour into a bowl and refrigerate. You can decorate with walnut halves.

Recipe 8. Juicy, soft liver for the holiday - snack cake "Mushroom"

Ingredients

Liver - half a kilo

Chicken eggs - 4 pieces

Quail eggs - 3-5 pieces

Carrot - 1 large

Bulb - 1 large

Milk - full faceted glass

Flour - 0.5 - 1 cup

Champignons - 300 g

Dill - a small bunch

Salt, black pepper, spices - to taste

Cooking method

Pass the prepared liver through a meat grinder or chop with a blender. Salt, pepper. In a separate bowl, whisk together 2 eggs, milk and flour. Combine the mixture with the liver. The dough should be slightly thicker than for pancakes. Fry the cakes on both sides in a frying pan under the lid, trying not to break during the process of turning. But even if one cake breaks, it's not scary: you can put it in the middle, and nothing will be noticeable.

Grate the carrots, and cut the onion into half rings and sauté all together until soft. Boil eggs (both chicken and quail). Grate chicken on a coarse grater. Wash and clean mushrooms. Leave 3-5 medium-sized caps, cut the rest and simmer under the lid for 10 minutes.

Collect cake. Spread a little mayonnaise on the cake and put onions with carrots, cover with a second cake, grease it with mayonnaise and put mushrooms on it, put a grated egg on top of the third. So continue until the cakes run out. Lubricate the top with mayonnaise and sprinkle with heavily chopped herbs. For each peeled quail egg, put on a champignon cap, gluing it with mayonnaise. Hats can be used raw or pre-baked in the oven for about 10 minutes. Decorate the cake with these "mushrooms".

• To get rid of the characteristic bitterness and give the liver a pleasant aftertaste, it is worth placing it in milk for half an hour. However, many people love this bitterness in the liver. But still, if we are interested in how to cook a juicy, soft liver, then it is better to soak it: it will certainly become softer from this.
• The more milk and eggs are added to the dough for liver pancakes or for cakes, the juicier they will turn out. However, they will be more brittle. You can add cream.
• Of the spices with the liver, black pepper, nutmeg, cinnamon are combined, you can oregano, curry and more, to taste. Vegetables are good as a side dish, especially eggplant, zucchini, beans. You can also garnish with apples baked with cranberries (without sugar) or fried in a pan.
• Natural yogurt will be good as a sauce (you can also take low-fat sour cream), in which grated radish, green onions, herbs or pickled cucumbers are mixed.

Liver without sour cream rich in vitamins and minerals such as: vitamin A - 837.6%, beta-carotene - 19%, vitamin B1 - 17.5%, vitamin B2 - 109.9%, choline - 127%, vitamin B5 - 136.7 %, vitamin B6 - 37.3%, vitamin B9 - 60.8%, vitamin B12 - 2000%, vitamin C - 21.1%, vitamin D - 12%, vitamin H - 196.7%, vitamin PP - 65 .9%, potassium - 13%, phosphorus - 40.2%, iron - 39.2%, cobalt - 217.8%, manganese - 20.3%, copper - 383.4%, molybdenum - 157.1% , selenium - 72.2%, chromium - 65.5%, zinc - 44.3%

What is useful Liver without sour cream

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B9 as a coenzyme involved in the metabolism of nucleic and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and protein, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, congenital deformities and developmental disorders of the child. A strong relationship was shown between the level of folate, homocysteine ​​and the risk of cardiovascular disease.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired calcium and phosphorus metabolism in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient intake of this vitamin can lead to disruption of the normal condition of the skin.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

A complete guide to the most useful products you can see in the application

Chicken liver is a very useful product that everyone needs in their daily diet. However, many people refuse to use it, because. don't like the taste. Today we will correct the situation and prove that the main thing is to be able to cook the dish correctly! We will share two wonderful recipes for chicken liver with gravy. Everyone will be able to choose the one they like more and enjoy the wonderful taste of a healthy dish!

The first option is chicken liver with sour cream sauce.

The taste is very delicate and refined, and the preparation is quite simple.

We use the following ingredients:

• chicken liver 500 g;
• sunflower oil 3 tbsp;
• onion 1 piece of medium size;
• sour cream with a fat content of 15-20% - 2 tablespoons;
• flour 1 tbsp The use of flour is very important for this recipe. It allows you to make the gravy thicker and richer;
• water 150 ml;
• bay leaf 1-2 pieces;
• add salt and other spices to your taste.

Let's start cooking chicken liver with gravy with sour cream.

A recipe with a photo will help you prepare the dish as simply as possible, without spending a lot of time and effort!

1. My liver and cut into small pieces of any shape. We clean the onion, wash it and cut it into small pieces or half rings.

2. In a frying pan, heat the oil over low heat. We put the liver, chopped onion there, fry on the same low heat, stir from time to time.

3. In the meantime, prepare the gravy in a separate container. To do this, mix sour cream, flour, add the desired spices and the right amount of salt. We mix the composition.

Add the gravy to the pan and add water there. Bring the contents to a boil, simmer for another 3 minutes and turn off.

Serve with your favorite side dish. Pasta, cereals, potatoes - all this goes well with chicken liver. We also advise you to complement the dish with sliced ​​\u200b\u200band a salad of fresh vegetables and chopped herbs!

The second dish is very different from the first. It is prepared on the basis of vegetables, has a brighter taste. It will appeal to all lovers of sweet and sour vegetable sauces and dishes. Be sure to try it, because preparing chicken liver with gravy without sour cream is very simple!

We will need:

• chicken liver 600 g;
• onions 2 pieces;
• carrots 2 small pieces;
• bell pepper 1 piece;
• tomato juice or paste diluted with water 600 ml;
• sunflower oil 40 ml;
• add salt and spices to your liking.

It's time to cook chicken liver with gravy without sour cream.

A recipe with a photo from the site will help you please your loved ones with an original dish!

1. Prepare the ingredients. We clean the onions and carrots, wash them. Finely chop the onion, rub the carrots on a fine grater. Wash the pepper, remove seeds and membranes and cut into small squares.

2. Heat sunflower oil in a pan, fry chopped onions and carrots over moderate heat. They should be almost ready.

3. My chicken liver, dry it a little and cut it into small pieces. Fry for 5 minutes, after which we send bell pepper there.

4. Add tomato juice to the rest of the ingredients.

5. Add the right amount of will, if desired, put chopped garlic or other spices. Then cover the pan with a lid, reduce the heat and simmer for another 7 minutes.

We hope these recipes will perfectly complement and diversify your diet. We wish you bon appetit!

Delicious dishes are obtained not only from pure meat, but also from offal, such as liver. Although some housewives think that this ingredient is very "capricious", you can cook a real delicacy with it. You just need to find the right recipe. It turns out very tasty liver in sour cream, or, as it is called, in Stroganoff.

How to cook stroganoff liver

The invention of such a dish as Stroganoff liver is a variation of Beef Stroganoff. Fried pieces of this meat are complemented by sauce. Only, unlike French technology, it is added immediately, like gravy, and not just served in a separate container. Over time, instead of pure beef, liver was also used. Its advantage is that it does not require long heat treatment, because it becomes tough. According to history, such recipes belong to one of the cooks of the Russian count with the surname Stroganov, consonant with the name of the dish. How to cook beef liver correctly?

How to clean beef liver

Today, there are already many Stroganoff recipes with liver, so they use chicken and pork, but in the classic version, beef is still taken for such a dish. To get a delicious treat, it must be properly prepared. This will help step-by-step instructions on how to clean beef liver. There are no magic tips here. You just need to remove the film from it:

1. If the offal is deep frozen, then it is worth thawing it slightly and thoroughly washing it with water. Then the film will be removed more easily.
2. The cooled liver should be immediately washed under running water, and then placed in a container with already warm water. After 2-3 minutes, take the product onto a cutting board, then cut or pick up the edge of the film with a knife, put your thumb between it and the liver and slowly separate this skin from the whole piece.

To make it easier to clean offal, experienced housewives use the following methods:

1. Lightly rub the surface of the liver with coarse table salt.
2. Divide the offal with large veins into several parts, then cut each along the ducts, thereby removing the film.
3. Pre-scald the whole piece with boiling water.

Stroganoff beef liver - recipe with photo

Any such recipe for cooking beef liver will take quite a bit of time, because they are supposed to stew the offal in them for no more than 20 minutes. Otherwise, it becomes hard and tasteless. Additional ingredients will be required for the sauce, which is prepared on the basis of sour cream with onions, black pepper and salt. Below are more successful options for the Stroganoff liver.

Classical

If you decide to use the classic Stroganoff liver recipe, then be sure to take beef, and even better, even veal, which is only a few months old. The latter has a more juicy and tender pulp. In addition, it has a pleasant sweetish taste. To give the dish a unique natural taste, it is not recommended to salt the ingredients. Then you can feel the combination of the sweet taste of the liver with the sourness of sour cream and the bitterness of fresh pepper.

Ingredients:

• olive oil - 3 tablespoons;
• veal liver - 500 g;
• sour cream - 150 ml;
• onion - 1 pc.;
• flour - 2 tablespoons;
• pepper, salt - to taste;
• cream - 250 ml.

Cooking method:

1. Cut the offal already peeled from the film into thinner plates, roll in flour. Chop the onion into half rings.
2. Heat the oil in a frying pan. Then fry the onion on it until it becomes soft. Then move it a little and cook the liver here, spending 1 minute on each side of the slice.
3. Pouring in the cream, evaporate the products for about 3 minutes. with little firepower.
4. Salt, season with pepper, add sour cream. Simmer the dish for another 5 minutes.
5. Then let it brew under the lid for about a quarter of an hour.

In a slow cooker

Even such a simple recipe can be made even easier if you use a slow cooker for cooking. This modern assistant will perform almost all the steps herself. You just have to prepare the products and throw them into the multicooker bowl in a certain sequence. Further, everything will be done by a certain mode of the device - “Extinguishing”, “Baking”, “Multi-Cooking” or “Frying”. The instruction itself on how to cook Stroganoff liver in a slow cooker is presented in the recipe with a photo below.

Ingredients:

• dill - 2-3 branches;
• sour cream - 200 g;
• onions - 2 pcs.;
• green onion - 1 bunch;
• milk - 0.5 l;
• salt, pepper - to your taste;
• beef liver - 800 g;
• sour cream - 200 g.

Cooking method:

1. Cut the cleaned and washed offal into strips a couple of centimeters long.
2. Place in milk for about half an hour.
3. Peel the onion, chop it in half rings, send it to the bottom of the multi-cooker bowl and fry for 5 minutes, turning on the “Multi-cook” mode.
4. Next, throw the liver there, but without milk. Simmer for about 5 minutes.
5. After that, add sour cream. Simmer the dish until cooked, stirring constantly. At the same time, season with spices.
6. Garnish with chopped herbs when serving.

in sour cream

Most Stroganoff recipes use sour cream to make the sauce. Under such a filling, the offal is very soft, juicy and tender. The sauce itself acquires a fragrant rich taste, especially when various spicy spices are added. How to cook Stroganoff liver with sour cream? Take beef, chicken or pork. Then study the recipe below and start cooking the liver in sour cream sauce.

Ingredients:

• onion - 1 pc.;
• sour cream - 400 ml;
• any liver - 0.3 kg;
• ground black pepper, salt - to your taste;
• vegetable oil - a little for frying.

Cooking method:

1. Peel the offal from the films, rinse, cut into small slices.
2. Finely chopped onion fry in hot oil. When it becomes soft, toss the liver.
3. Salt and pepper the food, continue cooking, stirring constantly.
4. After 5-7 min. add sour cream, simmer the dish for another 20 minutes, while reducing the heat to medium.

Chicken liver Stroganoff

Not only beef offal turns out delicious with sour cream sauce. Chicken liver is more tender, so it is also perfect for this recipe. Under sour cream sauce, it becomes even softer and literally melts in your mouth. As a side dish for Stroganoff chicken liver, it is recommended to use boiled potatoes, rice or pasta. You can cook chicken liver quickly and tasty with this recipe:

Ingredients:

• flour - a little for rolling;
• onion - 2 pcs. medium size;
• sour cream - 3 tablespoons;
• salt, black pepper - to your taste;
• chicken liver - 0.5 kg;
• vegetable oil - a little for frying.

Cooking method:

1. Grind the washed offal into medium-sized pieces, roll each in flour, then send them to a frying pan with heated oil.
2. Fry until golden brown, then put on a separate plate.
3. Without changing the oil, fry the chopped onion until golden brown.
4. Return the liver to the pan, salt and season with pepper, add sour cream.
5. Stir, after boiling, simmer on fire for about 5 minutes.

Pork

Although pork liver has a specific and slightly bitter taste, it is also often used for this dish. By following simple instructions, you can easily get rid of such shortcomings. The main thing is to remove the veins, from which all the bitterness comes, and remove the skin. Although it is thinner than that of beef, you will have to remove it, otherwise the product will turn out to be tough and tasteless. It is easy to remove the film if the whole piece is cut along the bile ducts. If you have coped with this stage, then feel free to proceed with the Stroganoff pork liver recipe.

Ingredients:

• sour cream - 250 ml;
• tomato paste - 2 tablespoons;
• dill, parsley - a small bunch;
• milk - 250 ml;
• butter - 100 g;
• pork liver - 700 g;
• flour - 1 tbsp;
• onions - 2 pcs.;
• pepper and salt - to your taste.

Cooking method:

1. Soak the cleaned liver with milk, leave for half an hour.
2. Chop the onion in half rings, then fry in a pan, after melting the butter.
3. Next, add the soaked liver, continue cooking for another 15 minutes.
4. Then add sour cream with pasta, salt, sprinkle with pepper to taste, add flour and mix everything.
5. Simmer the dish for about half an hour. At the end, sprinkle with finely chopped herbs.

with mayonnaise

Sauce for cooking Stroganoff mix the liver with mayonnaise, and not just sour cream. The technology is practically no different. Just the main components of the sauce is mayonnaise. The dish is obtained with a higher calorie content, but it does not lose its extraordinary taste. It even gets spicier and richer. A side dish here can also be boiled potatoes, pasta or spaghetti.

Ingredients:

• carrots - 2 pcs.;
• onions - 2 pcs.;
• sunflower oil - a little for frying;
• light mayonnaise - 250 g;
• beef liver - 300 g.

Cooking method:

1. Ignite the oil in a frying pan, then fry the chopped onions and carrots on it first, and then add the liver there.
2. Mix all components. When the offal changes in color, season with salt and spices, add mayonnaise.
3. Simmer over low heat for about 20 minutes. under the lid.

With mushrooms

If you or your loved ones adore the spicy taste of mushrooms, then try diversifying your liver with them, taking, for example, champignons. In combination with a fermented milk product, they create a delicate creamy aroma, more intense than in previous recipes. In addition, the liver in sour cream with mushrooms can be attributed to lean dishes. Instead of champignons, any that you like, especially freshly picked, will do, because their natural rich aroma cannot be compared with anything.

Ingredients:

• flour - 4 tablespoons;
• milk - 80 ml;
• rosemary, oregano basil - to taste;
• beef liver - 500 g;
• vegetable oil - 80 g;
• champignons or oyster mushrooms - about 100 g;
• sour cream - 200 g;
• black pepper, salt - a pinch each.

Cooking method:

1. Rinse the cleaned offal, cut into small slices, then place in milk for 10 minutes.
2. Chop the onion with mushrooms, then fry in a pan with a minimum of vegetable oil.
3. Pepper, season with dry spices.
4. Fry the liver in a separate pan, then send to the mushroom mass.
5. Simmer the resulting mixture for 5 minutes, then add sour cream.
6. Wait until it boils, then remove the dish from the heat.

Find out more ways and recipes on how to cook.

Without sour cream

You can also experiment with sauces in such recipes, for example, by preparing Stroganoff liver without sour cream. Instead, cream is used, which gives the dish a richer thick taste. The principle of preparation practically does not change. The dish is stewed in a creamy sauce. Only flour will need a little more, because the cream is less thick compared to sour cream.

Ingredients:

• ground black pepper, salt - to your taste;
• flour - 100 g;
• cream 20% - 100 ml;
• onions - 2 pcs.;
• vegetable oil - 50 ml;
• beef liver - 500 g.

Cooking method:

1. Peel and dice the onion, then send to a frying pan with butter, where fry until golden.
2. Then send the chopped liver there. Cook until it becomes soft and changes color. Then pour in the cream, mix, simmer under the lid until boiling.
3. Then gradually add the flour, while stirring until it is completely dissolved.
4. Simmer the dish for at least 10 more minutes.

With pickled cucumber

The combination of liver with pickled cucumber is very unusual in taste. Thanks to the roasting of the latter, the sauce acquires a pleasant delicate aroma. Judging by the reviews, pickles are more combined with chicken liver, because it is much softer. Although beef is also suitable - in any case, with sauce, it will turn out to be tender and appetizing. It is already a matter of your taste which one to choose, and the recipe with the photo below will help you prepare any offal.

Ingredients:

• sour cream - 6 tablespoons;
• onion - 2 pcs. No.
• liver - 1 kg;
• butter or vegetable oil - a little for frying;
• pickled cucumber - 3 large soft specimens;
• flour - 0.5 tbsp.

Cooking method:

1. Cut the peeled offal into medium pieces, roll each in flour.
2. Chop the cucumbers into slices, fry in oil until they become soft, put on a plate.
3. Cook the liver in the same oil. This will take about 10 minutes. Then reduce the fire and simmer the product for the same amount.
4. Put cucumbers on top, and then chopped onions in half rings.
5. After another 5 min. stew, add sour cream, mix everything well, season with pepper and salt.
6. Simmer until tender about 10-15 minutes.

From the recipes above, it can be seen that there are a lot of options for how to cook Stroganoff liver, but there are a few general tips for everyone. The offal of adult cattle should be soaked for 40 minutes with milk to make it softer. To give the dish a more interesting taste, instead of store-bought sour cream, it is better to use homemade. It has a slight acidity. The gravy can also be ennobled if you first mix the onion with sour cream, and only then add them to the offal. The liver itself must be cooked quickly over high heat so that it does not become tough.

Video