This is ready in just 20 minutes. Agree that it is very fast. Even despite the short cooking time, the liver turns out to be very soft, tender and juicy, thanks to sour cream. Such easy and tasty recipes like this one help out more than once when you need to quickly feed your family, and time is running out. This recipe very similar to the Stroganoff liver, only it has some differences. Firstly, it is cutting the liver.

Beef stroganoff is made from thin strips of liver, previously rolled 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 according to this recipe you can cook any other liver, both chicken and pork. In any case, for this dish it should be good quality and, of course, the 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 coarse veins. Cut it into small cubes or strips as for.

Remove skins from carrots and onions. Chop the onion into half rings.

Carrots can be cut into slices or semi-circles.

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

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

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

Only after the liver is completely fried, you can 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, then it is ready. Sour cream is recommended to use with a high percentage of fat content. Add sour cream, reduce heat to avoid strong boiling and curdling. Stir and simmer for another 5 minutes.

Beef liver stewed in sour cream. A photo

The liver of animals is considered extremely useful for the body. The product serves as a source of vitamins, minerals and fatty acids. Also, the liver is considered a delicacy in the kitchen, which is cooked in gourmet dish is not easy. Failures can accompany the hostess during cooking. Learn the secrets of several popular recipes.

How to cook liver in sour cream with onions

Before you cook the liver in sour cream with onions, you should take care of choosing the main ingredient. A good by-product has an elastic texture, a soft, moist and shiny surface, without scratches. An old product has a sour smell, so you should not take it, because in the end the dish will turn out bitter, hard and dry due to the presence of sinewy films. You can not buy a liver with blood clots, blood vessels and green spots left from damage to the gallbladder on the surface.

The recipe for liver with sour cream suggests that you can use the organ of any animal - chicken, pig, cow. Chicken is considered high-quality if it is a brown-burgundy hue, and low-quality - light yellow. Beef liver is distinguished by a rich cherry color; when pierced, scarlet blood comes out of it. Veal ideally has a shade from brown to red, without a gray coating. When buying a frozen product, you need to make sure that there are no ice deposits and an orange color on the surface.

Liver recipes in sour cream with onions

The liver turns out very tasty sour cream sauce, if you add a lot of spices to it - nutmeg, ginger, cinnamon, curry, cloves. Every recipe calls for pre-roasting organ to remove bitterness. Stewing, baking in foil or oven, using a slow cooker and steaming - all this can be used to get delicious liver with onions and sour cream.

The readiness of the dish is determined with a knife - when pierced, the liver does not flow with blood or ichor. It is better to bake the offal for no longer than half an hour, putting a piece of lard on it for softness. For any processing method, the rule applies - overtime is unacceptable, otherwise tender meat turns into hard. You can serve the finished dish with vegetables, cereals, salads. How delicious to cook beef liver?

Beef liver in sour cream

By adding fermented milk products the recipe for cooking beef liver with sour cream helps to get fragrant and appetizing dish, famous for its tenderness and softness. Fried liver in sour cream will turn out especially tasty and beautiful in the photo, if you pick up the most fresh food and follow the manufacturing technology so as not to overdo it with processing.

Ingredients:

• beef liver - 0.4 kg;
• onion -1 pc.;
• garlic - 2 cloves;
• sour cream - 5 tablespoons;
• vegetable oil - 2 tablespoons;
• Wheat flour- 1 tbsp;
• ground mixture nutmeg, sweet paprika flakes, black pepper, ground coriander- 3 teaspoons;
• dry dill - 1 tsp

Cooking method:

1. Peel the offal from the films, pour over with boiling water, chop, simmer in a hot frying pan until the moisture evaporates. Pour in oil, add finely chopped onion, spices and garlic. Fry 5 minutes.
2. Pour half a glass of water, boil, cover with a lid, simmer over low heat for 10 minutes.
3. Add sour cream sauce, salt, add flour, diluted with half a glass of water.
4. Constantly stirring, give stewed gravy thicken. After a quarter of an hour, you can serve it on the table with buckwheat porridge.

chicken

Stew is very popular chicken liver with sour cream, because, unlike pork and beef, she does not need Preliminary processing to get rid of bitterness. She does not have films, so the cooking time is significantly reduced. A properly executed dish has high calorie, delicate texture and mild taste. It is good to give it to children.

Ingredients:

• chicken liver - 0.3 kg;
• onion - 1 pc.;
• sour cream - 3.5 tablespoons;
• butter- 10 g;
• flour - 1 tbsp;
• water - half a glass.

Cooking method:

1. Melt the butter in a frying pan, fry the onion half rings on it until a light golden hue.
2. Cut the offal into pieces, add to the onion, salt and pepper. Fry for half a minute on each side so that the product remains pinkish.
3. Pour the flour, stir quickly to absorb the liquid, pour in the water, stir thoroughly until the flour lumps are dissolved.
4. With constant stirring, let the sauce thicken, simmer for 3.5 minutes.
5. Pour in the sour cream sauce, stir quickly, turn off the heat so that the sour cream does not curdle.
6. Serve with vegetables.

Fried liver with onions and sour cream

Classic combination counts fried liver with onions and sour cream, because it gives a special harmony to the dish. The benefits of offal are undeniable. There are many liver recipes in sour cream with onions like traditional dish. Properly cooked hearty treat in line with step by step instructions has a delicate mild taste without bitterness, hardness, looks good and tasty in the photo.

Ingredients:

• liver - 0.4 kg;
• flour - 2 tablespoons;
• vegetable oil - 2 tablespoons;
• onion - 1 pc.;
• carrots - 1 pc.;
• sour cream - 1/3 cup;
• greens - a bunch.

Cooking method:

1. Rinse offal, dry, cut into thin slices, roll in flour.
2. Chop onions and carrots.
3. Heat sunflower oil in a frying pan, fry the liver (for a minute on each side), add the onion-carrot mixture, salt, pepper, sour cream.
4. Simmer without a lid over high heat for 6 minutes, insist the sauce for 6 minutes.
5. Sprinkle with herbs when serving.

Turkey liver in sour cream

Like chicken, turkey liver with sour cream and onions, cooking is easy and simple, because you do not need to soak it to get rid of bitterness and clean it from films. A healthy stew will appeal to many if it is done correctly. Then soft tender dish will please the eye appearance, smell - delicate aroma, visually it will look good in the photo.

Ingredients:

• turkey liver - 0.6 kg;
• onion - 1 pc.;
• Bay leaf- 1 PC.;
• sour cream (mayonnaise, heavy cream) - 5 tbsp. l.;
• garlic - 2 cloves;
• greens (parsley, basil, cilantro, green onion) is a bundle.

Cooking method:

1. Cut the offal into pieces, put on a greased frying pan for medium fire. Salt, wait for the water to boil.
2. Add onion half rings, chopped garlic, mix. Pour in sour cream and 175 ml of hot water, stir, boil for 6 minutes.
3. Pepper, add bay leaf, herbs. Simmer for 2-3 minutes, remove from heat. Close the lid, leave for a couple of minutes.

Pork

A little more difficult to cook is pork liver with sour cream, because it is pre-processed. The film is easy to remove after treatment with boiling water, and the bitterness will go away after soaking in cold milk, water with soda or salted liquid. For a special delicate taste you can beat the product with a hammer, simultaneously marinating with garlic and salt, as time allows.

Ingredients:

• pork liver- half a kilo;
• onion - 1 pc.;
• carrots - 1 pc.;
• sour cream - 4 tbsp.

Cooking method:

1. Chop the onion, grate the carrots coarsely, sauté them together in a deep frying pan for sunflower oil within 5 minutes.
2. Rinse the liver, dry it, cut into strips, pour into the pan, salt and pepper.
3. Fry for 6 minutes with occasional stirring. Add sour cream.
4. Simmer for 5 minutes, serve with garnish.

Video

Fried liver is prepared quickly and easily. In a frying pan or in a slow cooker. Liver fried in pieces with the addition of onions and carrots, with sour cream sauce will be tender and tasty. Garnish is suitable for any: mashed potatoes, pasta, boiled rice or buckwheat. Determine the calorie content of fried liver according to this table

Do not forget that frying the liver should take no more than ten minutes. Fry the beef cut into 1.5 cm thick sticks for 4 minutes on each side. Pork liver for 3 minutes. And chicken and turkey minutes for 2 no more. The liver is such a product - if you overcook it a little, it will become hard as rubber.

Before frying, the liver should be completely thawed. Otherwise, too much liquid will be released from it.

This article details three of the most delicious recipe liver preparation. Choose any, cook and let these dishes be appreciated by those whom you will treat them to.

In the article:

Beef liver with onions in sour cream

Let's fry with me beef liver. I will prepare this simple and easy dish in 15 minutes, not counting the time while the liver is soaked before cooking.

If there is not enough time, you can not soak the liver, but I soak it because it will be tastier.

I use my favorite spice hops-suneli. But this is not essential. You can use any other spices you like.

What you need:

How to cook:

1. My liver, I cut off all the films and veins from it. I cut into small pieces and pour milk or water for an hour or an hour and a half. In the meantime, I cut the whole onion into rings. And I knead the sauce of sour cream, water and finely chopped greens.
   
2. After an hour, I drain the milk, wash the liver pieces and dry them with paper towels.
   3. I put a frying pan on the fire and pour oil into it. I dip each piece of liver in flour and spread it on a board. When all the pieces were breaded in flour, the pan just heated up. I spread the liver in a pan and fry, constantly stirring. How long to fry beef liver? If the beef was young, fry for three minutes. Next, add the chopped onion. At this stage, salt, pepper and add hops-suneli seasoning.
   
3. I fry the liver with onions for another three minutes. Pour the prepared sour cream sauce into the pan. While stirring, wait until the sauce boils and turn off the heat.
   
4. Beef liver is ready. Serve with sour cream with any side dishes. Today I have mashed potatoes.
   

What a delicious and fragrant dish ready in 15 minutes. The liver is also very useful. And due to the fact that it is prepared so quickly, all the vitamins and useful material it is preserved in the best possible way.

No less useful and tasty fried liver chicken. Watch the video from Olga Papsueva's channel

Chicken liver in sour cream sauce - you will lick your fingers!

As you can see, chicken liver is prepared just as quickly and easily. The liver belongs to offal and its price is not expensive. This is a very useful and inexpensive dish. Don't forget to cook it often for your family.

Fried pork liver with onions and carrots

Pork liver can be prepared in the same way as beef in the first recipe.

If there is a lot of liver in the pan, not in one layer, then when frying it should be constantly mixed.

But this one I will cook with large quantity onions and carrots, so you need two pans. One for frying the liver, the other for sautéing vegetables.

What you need:

How to cook:

1. I wash the liver soaked in water for an hour and cut it into pieces one centimeter thick.
2. I cut the onion into cubes. And rub the carrots coarse grater. I'm making sour cream right now. I mix sour cream, salt, pepper, spices and finely chopped dill in a bowl. I add half a glass of water. I mix the sauce.
   
3. I put two frying pans on the fire with oil poured into them. Roll the liver pieces in flour.
4. Spread on large frying pan liver, and pour chopped onion into a small one.
   
5. All this, stirring constantly, fry for seven minutes. Next, I turn off the liver, and pour grated carrots into the pan with onions and sauté for another five minutes. I spread the passerovka in a large frying pan to the liver and pour sour cream sauce there. I turn on the biggest fire.
6. The sauce will boil under the lid for no more than a minute and remove from heat. The dish is ready.
   

So we cook a tender and very tasty liver with vegetables in sour cream filling.

That's all for me. Thanks to those who cooked with me today! Bon Appetit everyone!

Not everyone likes the taste of the liver, especially, for some reason, children do not like it. But with age, tastes change, and what was not loved in childhood turns out to be one of the favorite dishes. I am no exception in this regard, and now I really like this dish. Today I will show you how to cook beef liver stewed in sour cream to make it soft and tasty.

According to this recipe, you can cook any liver, and beef, and pork, and chicken. When preparing beef and pork liver the main thing is not to overexpose it on fire, otherwise, instead of soft and fragrant, you risk getting a "rubber" taste of the liver. 🙂

• 500-600 g beef liver
• 1 large onion (at least 100 g)
• 4 tbsp. l. sour cream
• flour
• vegetable oil
• salt pepper

Cooking method:

Peel the onion, cut into small cubes and fry in vegetable oil until slightly golden.

Rinse the liver with water, dry paper towel, then remove the film with a sharp knife. The film is relatively easy to remove.

After that, we cut the liver enough large pieces about 1.5-2 cm thick, something like this:

From 600 g of beef liver, I got 9 pieces. Of course, you can cut each such piece into 2-4 more parts, this is optional, but today we are preparing large pieces. When cutting the liver, try to cut out the dense walls of large vessels penetrating the liver, there are not so many of them.

Heat a frying pan over medium heat, pour some vegetable oil, about 4 tbsp. l. We take each piece of liver in our hand, salt and pepper on both sides and roll in flour. Then we send it to the pan.

Fry for no more than 2-3 minutes on each side, the liver should "grab" and lightly, just a little bit, blush. If you fry longer, the liver will become tough.

After that, we shift the first batch into a saucepan, fry the second batch, also put it in a saucepan. Sprinkle the top with fried onions. Do not try to fry the whole liver at once, the pieces should be located freely in the pan.

Now let's prepare the sour cream sauce. By 4 tbsp. l. sour cream add 1 tsp. flour with a small slide, mix so that there are no lumps. Then gradually pour in 0.5 liters of warm water from the kettle, stirring all the time. Salt and pepper to taste. Pour the liver with this sauce. There should be enough liquid so that it is on a par with the upper pieces of the liver. If the sauce is not enough, you can add hot water.

We put the saucepan on medium heat, bring to a boil, reduce the heat to a minimum, close the lid and simmer for no longer than 15-20 minutes.

Some housewives find offal difficult to prepare, the liver is bitter, the kidneys smell unpleasant, and the stomachs are too hard. If you follow the technology, you will get tasty, healthy and affordable dish. Try to cook fried beef liver in sour cream with onions. This dish is not difficult. Follow the recipe instructions and quick dinner guaranteed.

Taste Info Second: by-products

Ingredients

• Fresh liver (beef) - 800 g;
• Whole cow's milk - 100-150 ml;
• Fatty sour cream(can be replaced with cream) - 0.5 l;
• White onion- 2-3 pieces;
• Boiled water or broth - 100 ml;
• Second grade wheat flour - 2 tablespoons;
• Sea salt or table salt of medium grinding - 0.8 tsp;
• Spices (peppercorns, ground pepper, bay leaf) - to taste;
• Refined sunflower oil - 3-4 tbsp.

How to cook delicious and soft beef liver in sour cream

Wash the liver in warm water, and then we clean it from the films. This is easy to do with your hands, you just need to hook the edge of the film with a knife, and then pull it off the surface of the liver. We also cut off blood capillaries and blood clots. Rinse again and cut into slices, about 1-1.5 cm thick.


Pour milk into a bowl and put pieces of liver in it, leave to soak for half an hour.


Meanwhile, cut the peeled onion into thin quarters. To do this, first cut the onion head in half, then cut it in half again, and then chop it.
Pour chopped onion into a frying pan heated with oil and sauté it for 3-4 minutes until golden brown.
Now roll the pieces of soaked liver in flour and also fry in oil on both sides. This cooking method will save ready dish juiciness.


We do this quickly - as soon as a crust appears, we immediately turn it over to the other side.


Now pour into a saucepan or small cauldron hot water or broth, add salt and all spices. Next, add the liver and onion, and then put the sour cream.

Stew the dish for 10-15 minutes, no more is needed, otherwise the liver will be tough.


Soft stewed beef liver in sour cream is ready. It can be served as an appetizer cold, and with a side dish as a main dish.

teaser network

To cook such a delicate offal deliciously, it must be chosen correctly. When buying, you should pay attention to the following nuances:

• the surface of a fresh liver should be smooth, elastic, without spots and drying;
• pay attention to the color, the beef liver is darker than the pork liver, the shade resembles a cherry;
• the smell of the offal should be mild, with light sweet note, without sour;
• when pressed, a hole forms, but it should quickly level out.

If you bought frozen beef liver, then it should be carefully thawed before cooking. Place the offal on the refrigerator shelf for at least 12 hours. Be sure to close the defrosting container with a lid or cling film. Continue to thaw the liver room temperature. Avoid defrosting in water or the microwave.



Beef liver must be cooked quickly and large pieces. Salt should be either the sauce in which it is stewed, or at the very end so that the dish does not lose its juiciness.
Prepare this simple healthy dish for loved ones. If you follow the recipe, you will get a tender and tasty liver.