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

Today I will tell you how to cook beef liver quickly and easily. The dish will not only be tasty, but also very healthy. Beef liver itself is a storehouse of vitamins and minerals. It is recommended for pregnant girls and athletes to eat it, because 100 g of boiled liver contains daily norm vitamins that are easily absorbed. Beef liver contains a lot of iron, making it especially useful for people with low hemoglobin in blood. Regular consumption of liver promotes cardiovascular and nervous systems, improves vision, strengthens the immune system. See more liver recipes to diversify your useful menu.

Before you start preparing stewed liver, I want to say a few more words about how to choose beef liver. The fact is that the liver is a natural filter that cleanses the animal’s body of harmful substances and toxins that enter there. The quality of its liver depends on how and what the cow was fed. And of course, how tasty the second dish will be and whether it will be healthy depends on this question. Fresh beef liver should not be brown or beige, but rather a rich dark red color with a dense and not loose structure, shiny and beautiful. The brighter, more tender and lighter the liver, the younger the cow was. Accordingly, the darker and more stringy the liver, the older the animal was and such a liver will make a coarser dish.

Ingredients:

1 beef liver (about 1.5 kg);
2 large onions;
2 tbsp. tomato paste;
parsley;
2 cloves of garlic;
200 g sour cream;
2 tbsp. vegetable oil for frying;
salt, pepper to taste.

Recipe for beef liver stewed in sour cream and onions

1. Finely chop the onion.

2. We wash the liver under running cold water and cut out the large veins. Cut the liver into small cubes.

3. Pour 2 tbsp into a cauldron, thick-walled saucepan or frying pan. vegetable oil and heat it. Pour the onion into the oil and fry it over medium heat until transparent.

4. Transfer the liver to the cauldron with the onions and mix.

5. Fry until the liver turns white. Stir occasionally.

6. Add sour cream and tomato paste to the liver.

7. Pour in hot boiled water until it almost completely covers the meat. Salt and pepper to taste. Stir, cover with a lid and leave to simmer over low heat. Stir occasionally. Make sure that there is always liquid in the cauldron; you can add water if necessary. The main thing is that the liver does not burn.

8. Simmer until the liver becomes soft and tender (30-60 minutes, depending on the age of the animal). In this case, most of the liquid should evaporate, and a small part of the liquid turns into aromatic gravy.

9. Add finely chopped parsley and garlic squeezed out using a garlic press. Mix everything, let the liver simmer for about another minute. Then remove from heat, cover with a lid and let brew for 10-15 minutes.

Delicious beef liver with gravy is ready! It goes great with boiled buckwheat, rice, mashed potatoes or vermicelli. Bon appetit! 🙂

1. Wash the liver well under running cool water, then transfer it to a bowl of boiling water, literally for a minute. Then fill it with cold water.

2. Peel off the film and cut into strips 0.7 - 1 cm wide.

3. Pour sunflower oil into a frying pan, put it on medium heat, when the oil gets hot, add the chopped liver.

4. Stir the contents of the pan constantly for several minutes until all the liquid has evaporated.

5. Chop the dill with a knife and cut the onion into half rings. Add to the liver.

6. Add spices: nutmeg, paprika, ground coriander.

7. Fry beef liver with onions for 5-7 minutes. Add 1⁄2 cup of boiled water and wait for it to boil. Then cover with a lid and reduce the heat. Simmer for 10 - 15 minutes.

8. Mix sour cream with salt and black pepper, put it in a frying pan, mix well.

9. Pour the remaining water into the flour, mix so that there are no lumps. Pour the contents of the glass into the liver with sour cream and onions. Stir. Simmer until the sauce thickens. After cooking, let the dish sit for 10-15 minutes.

Beef liver in sour cream and onions is ready.

10. Serve with any side dish, fresh vegetable salad or just pickled cucumbers and tomatoes.

Animal liver is considered extremely beneficial for the body. The product serves as a source of vitamins, minerals and fatty acids. Liver is also considered a delicacy in the kitchen, which can be difficult to prepare into a gourmet dish. Failures can accompany the housewife while cooking. Learn the secrets of several popular recipes.

How to cook liver in sour cream and onions

Before you cook liver in sour cream and onions, you should take care of choosing the main ingredient. A good offal has an elastic consistency, a soft, moist and shiny surface, without scratches. The old product has a sour smell, so you should not take it, because in the end the dish will turn out bitter, tough and dry due to the presence of stringy films. You can't 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 assumes that you can use the organ of any animal - chicken, pig, cow. Chicken is considered high quality if it is brownish-burgundy in color, and low-quality chicken is light yellow. Beef liver has a rich cherry color when pierced she's coming Scarlet blood. Veal meat ideally has a shade from brown to red, without a gray coating. When purchasing a frozen product, you need to ensure that there are no ice deposits on the surface and orange color.

Liver recipes in sour cream and onions

The liver turns out very tasty sour cream sauce, if you add a lot of spices to it - nutmeg, ginger, cinnamon, curry, cloves. Any recipe involves pre-frying the 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 by a knife - when pierced, the liver does not bleed blood or ichor. It is better to bake the offal for no longer than half an hour, adding a piece of lard to it for softness. For any processing method, the rule is that too much time is unacceptable, otherwise tender meat turns into hard meat. Serve ready dish Can be with vegetables, cereals, salads. How to cook delicious beef liver?

Beef liver in sour cream

By adding fermented milk products, the recipe for preparing beef liver with sour cream helps to obtain a flavorful 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 select the freshest products 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 tbsp;
wheat flour – 1 tbsp;
a mixture of ground nutmeg, sweet paprika flakes, black pepper, ground coriander - 3 teaspoons;
dry dill – 1 tsp.

Cooking method:

Peel the offal from films, pour boiling water over it, cut it, simmer in a hot frying pan until the moisture evaporates. Add oil, add finely chopped onion, spices and garlic. Fry for 5 minutes.
Add half a glass of water, boil, cover with a lid, and simmer over low heat for 10 minutes.
Add sour cream sauce, salt, add flour diluted with half a glass of water.
Stirring constantly, let the stew gravy thicken. After a quarter of an hour, you can serve with buckwheat porridge.

Chicken

Stewed chicken liver with sour cream is very popular because, unlike pork and beef, it does not need pre-treatment to get rid of bitterness. It has no films, so cooking time is significantly reduced. A properly executed dish has high calorie content, delicate consistency and mild taste. It is good to give to children.

Ingredients:

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

Cooking method:

Melt the butter in a frying pan and fry the onion half rings until light golden brown.
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.
Pour in the flour, stir quickly to absorb the liquid, add water, stir thoroughly until the flour lumps dissolve.
While stirring constantly, allow the sauce to thicken and simmer for 3.5 minutes.
Pour in the sour cream sauce, stir quickly, turn off the heat so that the sour cream does not curdle.
Serve with vegetables.

Fried liver with onions and sour cream

A classic combination is fried liver with onions and sour cream, because it gives a special harmony to the dish. The benefits of the by-product are undeniable. There are many recipes for liver in sour cream and onions like traditional dish. Properly prepared hearty delicacy in accordance with step by step instructions It has a subtle soft taste without bitterness or harshness, and looks good and tasty in the photo.

Ingredients:

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

Cooking method:

Wash the offal, dry it, cut it into thin slices, roll in flour.
Chop the onions and carrots.
Heat sunflower oil in a frying pan, fry the liver (a minute on each side), add the onion-carrot mixture, salt, pepper, and sour cream.
Simmer uncovered over high heat for 6 minutes, leave the sauce for 6 minutes.
When serving, sprinkle with herbs.

Turkey liver in sour cream

Like chicken, turkey liver with sour cream and onions is easy and simple to prepare, because you don’t need to soak it to get rid of bitterness and clean it from films. Many people will like this healthy stew if it is made correctly. Then soft delicate dish will please the eye appearance, sense of smell - a subtle 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 onions) - a bunch.

Cooking method:

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

Pork

Pork liver with sour cream is a little more difficult to prepare because it is pre-processed. The film can be easily removed after treatment with boiling water, and the bitterness will go away after soaking in cold milk, water with soda or salted liquid. To receive special delicate taste You can beat the product with a hammer, simultaneously marinating it with garlic and salt, as long as time allows.

Ingredients:

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

Cooking method:

Chop the onion, grate the carrots coarsely, sauté them together in a deep frying pan in sunflower oil for 5 minutes.
Wash the liver, dry it, cut it into strips, add it to the pan, add salt and pepper.
Fry for 6 minutes, stirring occasionally. Add sour cream.
Simmer for 5 minutes, serve with side dish.

Video

Liver is a simple and affordable product that can be prepared tasty and quickly. Despite the fact that this ingredient in many dishes is cheap, not all housewives can prepare it, but there is nothing difficult about it.

Stewed pork liver in sour cream with onions

Cooking simple foods that cost pennies correctly and tasty is an art that many housewives need to learn.

Dish prepared according to this simple recipe, will surprise and delight all family members. Milk will remove bitterness and unpleasant aftertaste, making it soft, delicious and aromatic.

Stewed chicken liver recipe

Chicken liver is one of the most tender and soft, so you need to cook it correctly so that you don’t end up with regular minced meat.

Ingredients:

0.4 kilograms of liver;
salt;
50 milliliters of oil;
sour cream – 0.4 liters;
4 onions;
1 egg;
flour – 1 tablespoon.

Cooking time: 40 minutes.

Calorie content per 100 grams: 104 kcal.

The onion is peeled, cut into half rings and fried in oil, then transferred to a bowl, and the liver is fried in the remaining oil for a minute on each side, but before that it must be rolled in a mixture of flour and eggs;
Place the onion on top, pour sour cream, salt, cover and cook for 25 minutes over low heat.

This dish is best served with mashed potatoes or any other side dish, as well as fresh and pickled vegetables.

Beef liver stewed with carrots

Beef liver, like pork liver, is very tough and to make it tasty, you just need to cook it correctly. Even from simple products you can always create something extraordinarily fragrant and healthy.

Ingredients:

1 kilogram of liver;
100 grams of flour;
oil;
ground pepper;
bulb;
salt;
greenery;
2 tomatoes;
1 carrot.

Cooking time: 1 hour.

Calorie content per 100 grams: 117 kcal.

The liver is thoroughly washed, cleaned of inedible elements, cut into medium-sized pieces, rolled in flour and fried. vegetable oil 3 minutes on each side;
The onion is finely chopped, the carrots are grated and put into a frying pan with salt and spices, cooked for a couple more minutes and transferred to a saucepan with a thick bottom;
Add a little water to the pan so that it does not slightly cover its contents, as well as sour cream, and simmer over low heat for 40 minutes, stirring from time to time;
At the very end of cooking, add chopped herbs and tomato cut into slices, keep on fire for several minutes and turn off.

The liver according to this recipe always turns out juicy and tender.

Liver stewed in sour cream sauce in a slow cooker

In a slow cooker, every housewife can prepare tender and tasty dish, which is ideal for various side dishes. Liver in sour cream is both an addition to the side dish and at the same time a gravy.

Ingredients:

flour – 0.5 cups;
oil;
1 onion;
650 grams of liver;
ground pepper;
0.5 glasses of water;
0.5 cups sour cream.

Cooking time: 50 minutes.

Calorie content per 100 grams: 110 kcal.

The liver can be cooked not only in a frying pan or pan, but also in a slow cooker, and this will not change its taste at all.

The onion is cut into circles, placed in a multicooker bowl and fried in oil in the “frying” mode;
The offal is washed, cut, breaded in flour, added to the onion and fried until golden brown on both sides;
Combine water with sour cream, add spices, salt, mix and pour this sauce into the bowl;
The multicooker is switched on for 20 minutes in the “quenching” mode.

Stewed liver in sour cream is ready. This dish can become a real decoration for your everyday and holiday table.

Cooking tips

Many people love liver, but not everyone can cook it tasty. Most often, cooks are faced with such problems as bitterness of the dish, dryness, and hardness.

For the dish to turn out perfect, the liver should only be fresh, not frozen, with a smooth and elastic surface without stains and unpleasant odors with a sweetish aroma.

To make beef liver softer, you must remove the film that covers it. Pork and chicken do not have it, but there are vessels and veins, which are also carefully removed, since they can make the dish too bitter and unpleasant in taste.

To ensure that the dish does not taste bitter and is tender, the liver is kept in milk for half an hour before cooking. Sour cream and mayonnaise, which are added during frying, also gives it softness and aroma.

To ensure that the liver remains juicy inside even after cooking, it needs to be rolled in breadcrumbs or flour. In this case, you need to cook it quickly and not overheat it, as this can make it tough and a little dry.

Liver in sour cream and onions can be served for lunch just like that, along with a slice of white or black bread, and along with some side dish. In any case, this dish will fill you up well and will appeal to absolutely everyone in the household. However, it should be noted that before preparing this dinner, you should definitely purchase a suitable offal. We’ll tell you how to choose it correctly a little further.

Choosing the right by-product

Before telling you how liver is prepared in sour cream and onions, we should tell you exactly how to choose such an offal. After all, whether your lunch will be tasty and satisfying depends entirely on its quality.

To ensure you get a tender and nutritious dish, many chefs recommend purchasing only chicken liver. After all, it is practically not bitter and cooks very quickly. However, some housewives often make such goulash using beef offal. To ensure that the finished dish does not taste bitter and is tasty, this ingredient should be carefully processed. We will tell you which one below.

So, before you make liver in sour cream and onions, you should purchase it correctly. It shouldn't be too dark in color. All veins and films from the product must be removed immediately before sale. The smell emanating from such an ingredient should be pleasant and not disgusting.

Delicious in sour cream

There are many ways to prepare this offal for lunch. However, the most delicious of them is the option that involves the use of sour cream. After all, with it the offal becomes softer and more tender.

So how is chicken liver prepared? Recipes containing sour cream require the use of the following products:

large sweet onion - 2 heads;
maximum fresh sour cream with high fat content - 185 g;
frozen chicken liver - 800 g;
deodorized sunflower oil - 45 ml;
heavy cream - about 70 ml;
medium-sized iodized salt, crushed allspice - use at discretion;
filtered drinking water - 150 ml.

Processing of chicken by-product

Chicken liver in sour cream cooks very quickly. But before subjecting this product to heat treatment, it should be thoroughly defrosted. Next, all veins and other inedible elements should be cut off from the ingredient. After this, the liver must be thoroughly rinsed under cold tap water and chopped into medium pieces. By the way, some housewives prefer to prepare such a product in its entirety.

In addition to the liver, the heads also need to be thoroughly processed. onions. They need to be peeled and then chopped into small cubes.

Frying food

To make chicken liver in sour cream tasty and aromatic, it should first be fried in deodorized oil. To do this, you need to use a deep saucepan, into which you need to pour vegetable fat, and then heat it up very much. Next, place all the previously processed liver into a hot bowl. After all the liquid has evaporated from the offal, it must be thoroughly fried for 10 minutes. After the specified time has passed, it is necessary to add onions to the liver and repeat heat treatment in oil (5 minutes).

Stewing a dish

After the ingredients are slightly fried, you should start stewing them. To do this, you need to pour a little water into the liver, and also add salt and crushed pepper. It is advisable to simmer these products for ¼ hour. During this time, the ingredients should be almost completely cooked. Finally, add heavy cream and sour cream. After mixing the ingredients with a large spoon, it is recommended to cook them over low heat for about 10 minutes. In this case, the saucepan must be closed with a lid.

Proper serving of rich and aromatic goulash

After the liver in sour cream and onions is cooked, it should be placed in deep bowls and served to family members along with a slice of bread. If you want to make a more satisfying lunch, then it is recommended to additionally make this goulash delicious side dish. For example, it's good with chicken liver combines crushed potatoes, buckwheat or crumbly rice porrige, as well as any pasta.

Step-by-step recipe: liver (stewed) in sour cream

If you purchased beef offal to prepare a delicious, rich lunch, then it should be thoroughly processed before stewing. If this is not done, then your dish will be so bitter that it will be impossible to eat.

So, sour cream requires that the housewife have the following products:

Preparation of beef by-product

So that you succeed very delicious liver in sour cream, it should be completely thawed in advance. After this, you need to very carefully cut off all the bile ducts from the offal. If their contents accidentally fall on the main ingredient, it will be very bitter.

Thus, having removed all unnecessary elements, the beef liver needs to be thoroughly rinsed, first in warm water, and then cold water. Next, cut it into large pieces and place in a large bowl. After this, the ingredient must be poured with low-fat store-bought milk and left for 35-45 minutes. This process needed in order to maximally deprive the offal of bitterness, making it tender and soft. Finally, the liver should be washed again and cut into smaller pieces.

Vegetable processing

To make it tasty in sour cream, you should use not only the named offal, but also vegetables such as carrots and onions. They need to be cleaned and chopped. Carrots must be cut into circles, and onions into cubes.

Heat treatment in a saucepan

After preparing the main ingredients, pour them into a saucepan and place it over high heat. When the vegetable fat begins to boil, you need to add all the processed beef liver to it. It is advisable to fry this offal until excess moisture has evaporated from it and it turns slightly red. After this, you need to add onions and carrot slices to the ingredient. All components should be fried for about 10 minutes.

To get a tender and tasty dish, beef liver with vegetables must not only be fried in deodorized oil, but also stewed. To do this, you need to add a little to the products. drinking water, and also season them with pepper, salt and other favorite seasonings. After simmering the dish for about ¼ hour, add a little tomato paste and fresh high-fat sour cream. After thoroughly mixing the ingredients, you need to continue their heat treatment for about 10 minutes under a closed lid. During this time, the liver and vegetables will be completely cooked, become soft and form a very tasty and thick gravy.

Properly serving beef goulash to the table

Now you know how to process and prepare liver at home. After the goulash is cooked, it must be placed in deep bowls and generously sprinkled with fresh chopped herbs. In addition to such a dinner, you can present a piece of dark or white bread. Also, gravy made from liver and sour cream can be served along with any side dish. However, it should be made separately from goulash. Bon appetit!