Every housewife has cooked a liver at least once in her life and knows that very often it turns out to be 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, we first prepare the chicken liver: it is thoroughly washed, processed from the films and cut into small pieces. Peel the onion, chop finely and sauté in melted butter until golden brown. In another pan, fry the prepared liver, and then add the onion, put low-fat sour cream and pour in a little filtered water. Mix everything thoroughly with a wooden spatula, cover with a lid on top and simmer the dish for 15 minutes. We use wheat flour as a thickener: first brown it in a pan until light brown, and then add it to the main ingredients and simmer for 3 minutes until the lumps disappear. Salt the liver to taste, remove from 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. spoons;
• onion - 1 pc.;
• - 2 tsp;
• vegetable oil;
• spices.

Preparation

To prepare the liver stewed in milk, we process the offal from the films, rinse and cut into small pieces. Then put the liver in a deep enamel bowl, fill it with fresh cold milk and leave for 45 minutes. Without wasting time, we mix mustard with sour cream in a separate container, add spices and whisk everything lightly. Over time, we throw the liver into a colander and leave it to drain for a while. Pour butter into the multicooker bowl, set the "Fry" program on the display, lay out the liver and fry it for 5 minutes on all sides. Then add the onion chopped in half rings and cook for another 1 minute. After that, we rearrange the multicooker to the "Stew" mode, pour in the previously prepared sour cream sauce and cook the dish for 40 minutes. After the sound signal, mix the dish thoroughly, insist 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

Rinse the liver thoroughly, blot it with a towel and cut into equal small pieces. Mix the flour with spices, roll the liver in this mixture and put it in a frying pan preheated with oil. Fry for several minutes on each side, and then put it in the multicooker bowl. Peel the onion, chop it in half rings, roll in flour and sauté in a pan until golden brown. Then add the chopped garlic, mix and cook for another 2 minutes. Put the finished vegetable roast on top of the liver, pour in a little filtered water and throw in any spices of your choice. We mix everything thoroughly, close the lid of the device and set the “Quenching” program. We mark for 30 minutes, and cook the dish until tender, stirring occasionally. After the beep, let the liver brew a little, and then serve it with a side dish of your choice. It goes very well with mashed potatoes and.

An excellent option for any side dish is stewed liver with onions and tomato paste. This dish is prepared very quickly, literally 20-30 minutes. During this time, you can boil noodles or rice, and a healthy lunch or dinner is ready. How to deliciously stew pork liver with onions and tomato paste will be described in detail by my recipe with step-by-step photos.

How to deliciously cook stewed liver with onions in a pan

First of all, we chop the onion, because all other manipulations will be done at a fairly fast pace, and there will be no time for slicing. Chop 1 large or 2 medium onions in half rings.

Now the next step is pork liver - 500 grams. It must first be defrosted, cut out all veins, tubes, films and rinsed under running water.

Then cut the offal into arbitrary pieces. This time I cut it into strips, but this shape is absolutely optional. You can cut it however you like.

Add 2 tablespoons of flour to the slicing and mix thoroughly. It is important that each piece is completely floured.

When frying, the flour will not allow the juice to come out, and the liver will remain soft and juicy.

Meanwhile, vegetable oil boiled in a frying pan. It will need no more than 3-4 tablespoons.

We put the liver in a pan and fry it at the maximum power of the burner, at a fast pace.

As soon as the pieces are browned, add onion half rings. Reduce heat to medium and fry the liver and onions for 1 minute.

Add 1 heaped tablespoon of tomato paste to the frying.

Stir the contents of the pan and heat everything together for another 1 minute.

Add 2.5 cups of water (capacity 200 grams). It is best to use hot water to maintain the temperature. From the spices, add salt to taste, black ground pepper and bay leaf. As soon as the liquid boils, close the lid and leave to simmer for 10 minutes.

Pork liver stewed with onions and tomato paste is ready!

A side dish is laid out on portioned plates, for example, like mine - from, stewed liver with onions, and everything is poured with sauce.

Pork liver cooked according to this recipe turns out to be very soft and juicy.

Try to diversify your diet by serving stewed liver with onions for lunch or dinner. I am sure that your eaters will not remain indifferent. Bon Appetit!

Venetian liver, or fegato alla veneziana, is the traditional Italian way of preparing liver. But the dish itself appeared in ancient Rome. In those days, the Romans cooked beef liver, seasoning it with a variety of spices to hide its pungent odor. The Venetians slightly changed the recipe, adding several of their secrets, thanks to which the Venetian liver has a special soft taste.

In Venice, this dish is very common and loved. Venetian stewed liver is eaten just as often as pasta, such as Menestrone soup or lasagne.

Fegato alla veneziana sounds a little pompous, but in fact, it is very easy to prepare it and, most importantly, quickly.

Ingredients for the preparation of the dish "Beef liver stewed with onions in Venetian style":

Beef liver - 250 grams;

Onions - 100 grams;

Broth - 200 ml;

Butter - 50 grams;

Olive oil - 50 ml;

1/2 lemon juice;

Parsley greens - 1 bunch;

Salt, ground black pepper - to taste.

Recipe for making beef liver stewed with onions in Venetian style:

Peel the beef liver from the film and cut into small pieces. If there is no beef, you can take chicken liver or, at worst, pork. But better, after all, beef liver.

Peel and chop the onion as you like: into rings, half rings or finely chop. In this case, the onion is chopped into large checkers.

Melt the butter in a frying pan and add the olive oil to it. This way the butter will not burn. Put the chopped onion in a preheated pan and simmer over low heat until it becomes transparent.

Once the liver is fried, add lemon juice and broth to it. The broth can be used not only for meat, but also for vegetable, according to your taste.

Stew the beef liver from the onions in the broth for 5 minutes. In the meantime, the liver is stewing, you can wash and finely chop the parsley.

After 5 minutes, sprinkle with parsley and remove from heat. Beef liver stewed with onions in Venetian style is ready!

It is best served with mashed potatoes, but you can also serve it with polenta or plain rice. But besides a side dish, do not add anything else to the Venetian liver, since the liver itself has a very pleasant and rich taste. When serving, it is enough to sprinkle the liver with grated lemon zest (just a little) and finely chopped green onions. And you can serve. Bon Appetit!

Description of the question

First you need to prepare our main ingredient, around which all the fuss is started. To do this, we wash the liver, cleanse it of hymen and all unnecessary and cut it into pieces that are more to your taste: straws, cubes, etc., this is not important. Usually, I prefer to cut into strips and finely, but this time I cut quite coarsely. didn't have much time.

We heat a frying pan in refined oil and put the cleaned liver there, fry it a little until all the liquid is gone.

While the liver is fried, let's turn to the vegetables. Onions must be peeled and cut into small cubes.

We also clean the carrots and rub them on a coarse grater.

We take the second frying pan, heat it up in oil too and put the onion in it, fry it until it is translucent.

We send the grated carrots to the onions and fry everything together for a while. Remove the vegetables from the stove and set them aside.

The liver is done when the water has evaporated and the sauce is a little thick. At the very end, you can add a little black pepper. The liver made in such a simple way is a delicious and satisfying gravy that my husband only eats with a white bread.

As a side dish for this dish, I usually cook buckwheat (my husband just loves buckwheat with liver), but besides this, they are perfect for such a gravy: mashed potatoes or boiled rice. Bon Appetit!

Before you start cooking, you need to buy a suitable liver. If you are faced with a choice: to buy fresh or frozen, then take, of course, fresh. The quality will be much better. Pay attention to the smell and color of the selected piece. There should be no stains! Only an even uniform color and a pleasant smell. If there is the slightest hint of a smell that is unpleasant to you, skip the purchase so as not to purchase a stale product.

Which liver is better?

Often, you may wonder which liver to buy: pork, beef or chicken. The choice depends on what you like more. Beef liver is tougher and rougher than pork liver, but it is healthier. Pork liver is more tender and has a slight bitter taste and red-brown color. Chicken liver is a dietary and delicacy product. Low-calorie, it contains many vitamins: A, B2, B9, PP. Any liver is useful for hematopoiesis and maintaining immunity. It is known that any liver is a tasty and healthy product, but not everyone knows that it is most useful when stewed. But how many people know how to stew the liver so that its useful properties are preserved, and the dish remains tasty?

Cooking recipes

Chicken liver

First, let's figure out how to stew chicken liver, the most tender of all.

• liver - 600 g;
• onions - 1 medium onion;
• sour cream - 2 tbsp. spoons;
• vegetable oil;
• salt, spices if desired.

• Wash the liver;
• Cut the onion into half rings and fry it;
• Put the liver in the onion, continue to simmer for 15-20 minutes;
• After 10-15 minutes. add sour cream, salt and spices.

Beef (or pork) liver

Now it's time to learn how to stew beef liver to make the dish delicious. The difference in the preparation of beef and pork liver is small, it's all about the pre-processing.

The beef liver is covered with a film, which is better to get rid of before cooking. To remove it, it is necessary to make an incision from one of the edges of the liver and, by prying it with a knife, it is easy to pull. Try not to use force, and the film will come off easily and completely. And be sure to remove the veins, fat, and bile ducts. Frozen liver must be completely defrosted beforehand.

• liver - 500 g;
• carrots - 1 pc.;
• vegetable or butter oil;
• salt pepper;
• Bay leaf;
• sour cream -100 g;
• milk - 1.5 l.

• Pour milk into the prepared liver and stand for 2 hours. Then rinse and cut into slices or strips;
• Cut onion into half rings, carrot strips;
• Fry onions until brownish, put carrots, add salt and pepper;
• After 5 min. place the liver in a frying pan and close it with a lid; simmer for 10-15 minutes;
• Add sour cream to the dish and continue stewing for 5-7 minutes; in 1-2 minutes. until the end of stewing, put bay leaf in the pan.

Serving to the table

When the liver is ready, it is better to remove the bay leaf so that it does not add bitterness to the dish. It is recommended to cook the liver in one meal and serve immediately after cooking. When heated, it loses its taste and softness. The main thing in cooking is to know how to stew the liver deliciously and have the desire to do it.

Meat by-products are affordable and healthy. When cooked correctly, they can turn into a delicious dish that will please even the fastidious gourmet. 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 help out when you need to quickly prepare a delicious dinner or hearty lunch.

Cooking features

Subject to the technology of cooking pork liver stewed in sour cream, failures should not occur. Additional guarantees will be given by the knowledge of several important points.

• Pork liver when stewing 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 a temperature drop. Otherwise, there is a risk of getting a dry liver at the exit.
• When buying, be sure to evaluate the freshness of the liver. You should not take a product from which an unpleasant sour smell emanates, as well as covered with a dry crust, which was formed from a long lying piece on the counter.
• To remove the bitter taste and make the liver juicier, it is soaked for an hour in water, milk or milk whey. The best result is obtained by using milk.
• Before cutting into pieces, the liver must not only be washed and dried, but also freed from the film, fragments of blood vessels and bile ducts. The liver is either cut into layers about 2 cm wide, or in medium-sized pieces, like goulash, beef stroganoff.
• The liver is juicier and more tender if it is stewed with vegetables. Spices, herbs and fresh herbs will not be superfluous either.
• Most recipes involve roasting 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 - in sour cream, the pork liver will still come out juicy. The extinguishing time in this case is increased by 5-10 minutes.

There are a lot of recipes for cooking pork liver in sour cream. Having understood the general principles of cooking and practicing on proven recipes, you can create an author's version of this dish.

Pork liver stewed in sour cream with 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, cut into thin half rings.
• Rinse the liver, dry with napkins. Remove the tape from it. Cut into several parts, cut out areas with vascular formations, veins. Cut into pieces, like for goulash.
• Dip the onion into the vegetable oil preheated in a pan, fry it until golden brown.
• Place the liver in a skillet and fry it, stirring occasionally, over medium heat, uncovered, 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, stir.
• Pour in sour cream. Simmer covered for 10 minutes.
• Turn off the heat and leave the liver covered for another 10-15 minutes.

Recipe for the occasion::


Before serving, sprinkle the liver with fresh herbs. You can complement the dish with a side dish of potatoes, buckwheat, pasta. Use the sauce left over in the pan as a 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 it take.

Cooking method:

• The liver, having cleaned of films and veins, cut into bars and soak in milk. Refrigerate for an hour.
• Mix sour cream with garlic and mustard passed through a press. Add salt, pepper, stir. To obtain a less thick sour cream sauce, you can take less by bringing it to the required volume with water.
• Cut the onion into half rings, fry in oil until golden brown, remove from the pan.
• Drain the liver in a colander. When the milk has drained, place it in a skillet with hot oil. Fry until crusty.
• Reduce heat. Add the onion. Fry for 5 minutes over low heat, covered.
• Pour over the 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 sit under the lid for 10-15 minutes.

Delicate liver with a spicy taste is unlikely to leave you indifferent. Don't forget to sprinkle it generously with the 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 it take;
• salt, spices, including coriander - to taste.

Cooking method:

• After washing the liver, freeing it from the film and tendons, cut into small pieces.
• Peel vegetables.
• Cut carrots into strips, onions into small cubes.
• Heat oil in a frying pan, put vegetables in it.
• Saute them over low heat until tender.
• Add the liver to the vegetables. Fry it with them until it brightens.
• Season the liver with salt and season. Of the spices, coriander is a must, black pepper and bay leaves are desirable. You can also add other seasonings.
• Put sour cream on the liver, stir.
• Fill with water and cover. Simmer for as long as it takes for the liver to soften and the liquid in the pan to become a 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, mashed potatoes.

Pork liver stewed in sour cream is prepared simply and quickly. Even an inexperienced cook can make a delicious dish out of this product.


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Good day, my dears! I used to, like many others, underestimate the offal and walk past the counters. Once I went to visit a friend who had stewed pork liver for lunch. I really liked the taste of the dish, and now I spoil my household with it. They gobble him up on both cheeks. A multicooker, a frying pan and even a saucepan are suitable for cooking. At the same time, you can make a side dish by adding potatoes and onions with carrots.

The calorie content of the finished product per 100 grams is 165 calories, so it can be used by those who follow the figure. Plus there are many useful and A.

Before cooking the liver, it is better to marinate it in milk for 30 minutes to get rid of the bitterness. If there is no time for this, you can add cream, sour cream or milk at the beginning of cooking, they will make the product soft and juicy. It is important not to overcook the product, it should be soft inside. Thin pieces are fried on both sides for 2 minutes, thicker pieces - a little longer. For better softening and sweetness, I recommend adding onions. I have compiled a selection of recipes that will help you please your loved ones with a delicious lunch.

Recipe for cooking pork liver, stewed with onions and carrots

I'll start by describing a simple and healthy dish on our daily menu. It is often said that children do not eat liver, but my son really likes it. Therefore, I recommend mastering culinary masterpieces in the preparation of offal from this recipe, it never fails.

Ingredients:

• 700 g pork liver;
• 1 large onion (or 2 small ones);
• 200 g carrots;
• 1 medium head of garlic (20 g);
• 2 tbsp flour;
• salt and pepper to taste;
• sunflower oil;
• lavrushka leaf (optional).

How to do:

1. Cut the thoroughly washed liver into long strips, about 1.5-2 cm thick. Place them in a bowl, salt and pepper to taste and stir. Add a tablespoon of flour and stir again with your hands.

2. Heat the vegetable oil in a skillet and add the slices. Fry until golden brown. Remember to stir the product.

3. Prepare a vegetable dressing. Cut the onion into half rings, carrots into strips or grate, chop the cloves of garlic into not very small pieces.

4. Place 1⁄2 of the chopped onion, carrot and garlic in the bottom of a deep skillet or duck. Place the fried liver slices in the second layer, and in the third layer the other half of the vegetable dressing.

5. Add water so that it covers the liver layer, add another pinch of salt. Cover the skillet with a lid, place on the stove and bring the liquid to a boil. Then reduce the gas to a minimum and simmer the liver until tender. This usually takes 25 to 30 minutes.

The dish is prepared with ready-made gravy and goes well with any side dish. You can boil pasta or buckwheat, make mashed potatoes by adding lard or butter to increase fat content and satiety.

Have you tried making liver casseroles? If not, I recommend giving it a try. It turns out a very tasty and tender soufflé. Step by step recipe.

Pork liver stewed in sour cream with onions

A very simple dish has a unique taste, and the offal is incredibly juicy and tender. The dish perfectly complements any or side dish. Use a non-stick pan or saucepan for cooking.

You will need:

• 500 g liver;
• 2 onions;
• 2 tbsp. l. sour cream;
• 1 tsp salt;
• pepper to taste;
• vegetable oil for frying.

How to cook:

1. Remove films and veins from the washed liver. Cut it into small pieces, rinse with running water and put in a bowl.

2. Add chopped onion, salt and pepper to taste, season with sour cream and mix well. Leave to marinate for 10 minutes.

3. Heat vegetable oil in a frying pan or saucepan, put the marinated mixture there. Cover the pan with a lid and simmer over low heat for about 50 minutes, stirring the liver 20 minutes after starting cooking.

A tasty, healthy and nutritious dish is ready. I like to stew the liver with sour cream, it turns out to be much softer, with a wonderful creamy taste. More cooking recipes i. Bon Appetit everyone!

How to deliciously stew pork liver with potatoes so that it is juicy and soft?

You will spend no more than 10 minutes preparing this complete dish with a side dish. Delicious and tender, it will appeal to everyone, including supporters of proper nutrition.

Required products:

• 300 g liver;
• 2 onions;
• 5 cloves of garlic;
• 4 tbsp. l. sour cream;
• 2 tbsp. l. sunflower oil;
• 1 tbsp. l. mayonnaise;
• 5 boiled potatoes;
• 1 tbsp chopped dill;
• salt and spices.

Step-by-step cooking recipe:

1. Cut the washed liver into flat plates in the form of steaks, place on a cutting board and beat lightly. Season the broken pieces with salt and pepper on both sides and brush with mustard. Leave to marinate.

2. Chop one onion, 3 cloves of garlic and place them in oil, heated in a skillet. Saute the vegetables for 3 minutes, then place the liver slices on top and fry for 5 minutes on each side over low heat.

3. After about 8 minutes, cover the almost completely cooked pieces with sour cream and simmer for another 3 minutes.

4. While they're cooking, tidy up the side dish. Cut the boiled potatoes into cubes. Chop a second onion and 2 garlic cloves and add them to a bowl of potato cubes.

Among the huge variety of by-products, the 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). The richest in valuable substances is the beef liver.

You can cook this healthy product 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 garnish is suitable for the liver: potatoes in a variety of forms, pasta, rice, buckwheat and other cereals, vegetables, fresh and cooked in various ways.

What is good about stewed liver

The stewed liver is especially tasty - tender, very soft, incredibly tasty. In addition, stewed liver has other advantages over other cooking methods:

• stewed liver turns out to be softer, 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 cook stewed liver (frying pan, pots, slow cooker);
• you do not need to pre-soak the liver to get rid of the bitterness (as before boiling the liver);
• fried liver is often dry and tasteless - it takes some skill to cook it. Stewed liver won't work like that.

Of the disadvantages of stewed liver, it can only be noted that it must be fried beforehand, otherwise unpleasant bitterness will be felt.

Methods for quenching the liver

You can stew the liver in the usual way in a pan with any sauce, in ceramic pots (adding potatoes and mushrooms), you can bake the liver in the oven along with vegetables. The easiest way of cooking, perhaps, will be stewing 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, spicy 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 now talk about.

Choosing a liver for stewing

The quality of the product undoubtedly affects the taste of the dish, so the choice of ingredients must be taken very responsibly. 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 spots and dry spots on the surface.

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

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

• Compared to pork liver, beef liver is tougher and coarser, but it contains more nutrients. It is covered with a coarse film, which makes cooking somewhat difficult.
• Pork liver is more fatty, 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 the liver is due only to individual taste preferences.

How to prepare the liver for stewing

The 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 it easier to remove the film, the washed liver can be placed in warm water for a couple of minutes. Then it is necessary to cut the liver on one side, and, prying the film with a knife, gently pull it off.

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

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

How to stew the liver correctly

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

It is better to salt the liver at the end of cooking. Salt picks up moisture and can dry out the liver.

Delicious stewed liver recipes

• Liver stewed in sour cream can be considered a classic recipe. 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.
• The liver stewed with mushrooms is also very tasty. The mushrooms must be fried separately, then added to the liver along with the broth and simmer for about 10 minutes. For more flavor, you can add herbs and garlic.
• An unusual taste is obtained if the liver is stewed in wine. In this recipe, you can use additional potatoes and sour cream. Fry 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 various 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 chefs.

Liver is one of the healthiest and most affordable staples, but not everyone likes its taste. And the usual methods of processing do not always preserve such valuable trace elements in its composition, and far from any type of liver can be prepared in an original way. But even the most "problematic" pork liver can be made incredibly tasty, and for this you don't even have to spend a lot of time. Pork liver stewed with carrots and onions is an original main course that will appeal to even those who dislike the taste of the liver.

Ingredients

• pork liver - 500g
• carrots - 1 pc. (large)
• leeks - 150g (can be replaced with 1 onion)
• vegetable oil for frying
• salt to taste
• ground black pepper - to taste

How to stew pork liver with onions and carrots

First of all, thoroughly rinse the liver under cold running water. Then we need to blot the liver with a napkin so that there is no excess moisture on it. Too much liquid can lead to the liver not being fried, but simply boiling in a pan. In order to prevent this, we will use a napkin. Then we cut the liver into small slices (3-4 cm each) and put in a preheated frying pan, poured with vegetable oil.

While the liver is fried, proceed to the carrots. We clean it and rub it on a fine grater (the smaller, the faster the dish will cook). Do not forget to stir the liver in a pan so that it does not burn.

If instead of leeks you took regular onions, then cut them into quarters of rings and add to the liver about 2-3 minutes before the carrots.

After the liver brightens (fried on all sides), we can add grated carrots to it. Mix it with liver slices, cover the pan with a lid and simmer. You can add some water to the pan if needed.

Now we thoroughly rinse the leek, cut off its edge, cut the base of the leek once along. Then we cut it across - we get half rings of leeks. We take only the white part of the onion: then the green one can be used to make fresh salads with vegetables.