Recipe for gravy with liver and mushrooms. Delicious beef liver with mushrooms stewed in a slow cooker with sour cream
Calories: Not specified
Cooking time: Not indicated
Among by-products, pork liver is one of the first in terms of speed of preparation and is far from the last in terms of nutritional value and usefulness. Pork liver with mushrooms in sour cream is very easy to prepare. In just ten minutes you can prepare a delicious dinner or a second course for lunch by simply frying pieces of liver in a frying pan in oil. Add to this some mushrooms and a jar of sour cream, cook buckwheat or pasta, and you’ll get a solid, hearty dinner for the whole family. The entire preparation will take you no more than half an hour.
If you buy meat products for future use, with a reserve, do not freeze the liver as a whole piece. Immediately cut it as you would for frying or stewing and freeze it. You can do the same with mushrooms (champignons) - cut into slices and freeze. When you need to cook something quickly, pour pieces of frozen liver into one frying pan and champignons into another. At the same time, cook rice or buckwheat. With this approach to cooking, you will spend a minimum of time and effort on active cooking. You can also make a very satisfying meal from this offal, we recommend you take note.
Ingredients:
- fresh champignons – 150-200 g;
- sour cream – 200 ml;
- fresh pork liver – 400-500 g;
- onions – 2 pcs;
- carrots – 1 small or 0.5 large;
- wheat flour – 1-1.5 teaspoons;
- salt - to taste;
- ground black pepper and ground paprika – 0.5 teaspoon each (to taste);
- any refined vegetable oil – 3-4 tbsp. spoons.
How to cook with photos step by step
We clean the onions, carrots, and renew the cut on the stem of the mushrooms. Wash everything, cut the onions and carrots into small pieces, and cut the mushrooms larger - into plates or quarters (if small).
First cut the liver into strips 4-5 cm wide, cut out the ducts, remove fat (if any). Then cut into smaller pieces, the size of half a matchbox.
We take two frying pans or fry in one, but this will take more time. Heat two tablespoons of oil in each. If cooking in one, heat half the oil first. Add the onion, fry it lightly and add the carrots. Simmer the carrots until soft, turn the heat to low. To speed up the process, you can cover with a lid, but do not leave unattended so that the onions do not burn.
When the carrots become soft, add the mushrooms. Stirring, fry the vegetables and mushrooms until the mushroom juice evaporates. Transfer to a plate.
Add oil and heat well over high heat. Lay out the pieces of liver. Leave the fire strong. Quickly fry it on all sides, as if “sealing” it so that the juice does not escape. As soon as all the pieces of liver have changed color, reduce the heat and simmer the liver for two to three minutes.
Return the vegetables and mushrooms to the pan. Heat for a few minutes, season with salt to taste. 
In a bowl, mix thick sour cream, flour, paprika and ground pepper. Grind the lumps, bring the mass to homogeneity.
Pour the sour cream with flour and spices into the frying pan with the liver, stir quickly and simmer for no more than five minutes over very low heat. The sour cream sauce will begin to thicken when heated.
If you want a liquid gravy, do not add flour or dilute the sauce with cream and water. Before turning it off, taste for salt and spices and adjust the taste of the gravy.
Serve stewed liver with mushrooms with any side dish. If time allows, you can cook stewed or baked vegetables, and from quick options choose buckwheat, rice, pasta,
Peel the onion, wash it, chop it. Wash the champignons, boil them, cut them. Wash the parsley and chop it.
Place the prepared pieces of liver and onion into a heated bowl and heat at full power for 2 minutes, turning the pieces over after a minute. Add chopped champignons to the liver, sprinkle with onions.
Then mix the broth with cream and pour this mixture over the liver and mushrooms and simmer for 1-2 minutes at full power. Add salt, pepper, Madeira, mix, sprinkle with parsley.
2.Liver with mushrooms Milanese style
beef liver 200 g
champignons 250 g
onions 2 pcs.
parsley
Rinse the beef liver with cold water and cut out the bile ducts. Cut the prepared liver into small pieces, add salt and pepper. Cut the onion into small cubes, fry, add the liver, fry together for 2-3 minutes and cool. cut into slices. Place the fried liver, onions and mushrooms in a bowl, season with mayonnaise and stir. Place in the refrigerator for 30. Before serving, transfer the salad to a salad bowl and sprinkle with chopped parsley.
3.LIVER WITH MUSHROOMS
Veal liver (beef) - 800g
Sour cream - 1 glass
Onions - 2 pcs.
Mushrooms (dried) - 5-6 pcs.
Sugar - 2 tsp.
Tomato puree - 1-2 tbsp.
Butter - 50g
Flour - 1/2 cup
Salt and ground pepper - to taste.
Cut the liver into small slices (the thickness of a finger), sprinkle with salt and pepper, roll in flour and fry in butter. In this case, after piercing with a fork, red juice should be released from a piece of fried liver. Soak the mushrooms, boil, finely chop and fry along with chopped onions. Place the liver along with mushrooms and onions in clay pots (or in a saucepan), pour 1/2 cup of mushroom broth, 1/2 cup of sour cream, a spoonful of tomato puree into each pot and simmer until the liver is ready for 15-20 minutes in the oven. Serve the liver with sauerkraut, cucumbers, and fresh salad. You can also put potato slices in the pot.
Cut the onion into half rings, fry, then the mushrooms, and a little later the liver...
Until done... pour in, let simmer... Serve with buckwheat... delicious...
Lightly fry the onion (cut into half rings), add the liver, cut into strips, add salt, and let the liquid evaporate. Fry the mushrooms (preferably champignons) separately, add sour cream, heat quickly (so that the sour cream does not curdle), and combine the liver and mushrooms together. Add parsley. Bon appetit!
The recipe for liver with mushrooms is suitable for a tasty and original lunch. Remove 500 g of liver from membranes, cut into pieces, roll in flour and fry along with chopped onions (2 pcs.).
Peel 250 g of champignons, boil and cut into strips. Place the liver along with the mushrooms in a cauldron, add salt and pepper, pour in fortified wine to taste and a little mushroom broth. Stew everything together.
Beef liver with mushrooms
The recipe for liver fried in sour cream is quite famous. I modified it with mushrooms and marjoram, and it turned out pretty good.
Products:
Beef liver 1kg
Mushrooms (I use oyster mushrooms) 600g
Onion 2 heads
Sour cream 150g
Vegetable oil 100g
Salt, black pepper, paprika, marjoram to taste
The liver is cut into medium pieces and fried in a frying pan with the addition of 50 grams of oil. The onion is cut into half rings and also fried in another frying pan. Once the onion is slightly fried, add finely chopped mushrooms and fry over high heat.
As soon as the mushrooms and onions are fried, add them to the pan with the liver, salt and pepper, add fresh or dry marjoram. Then pour sour cream over everything and simmer until fully cooked.
Bon appetit!
Beef liver with champignons
Clean the liver from films and tendons, cut into pieces and soak in milk; as a result, the liver will be soft and tender.
Wash fresh champignons, peel thoroughly, cut into pieces.
Heat a deep frying pan, fry the vegetables in a mixture of vegetable and butter, or just vegetable oil, depending on your taste.
Add pieces of liver, after 10 minutes add champignons, pour in sour cream, simmer for another 10 minutes, add freshly ground pepper, nutmeg, salt to taste, add herbs.
Culinary what to cook (boil) for lunch?: how to cook beef liver with mushrooms for lunch culinary recipe
We will need products:
- Beef liver - one kilogram
- Onion - one head
- Champignons - three hundred grams
- Tomato - one or two pieces
- Butter 150 grams,
- olive oil - 50 milliliters
- Salt,
- pepper,
- dill
Cut the onion into cubes
Cut the mushrooms into large pieces
Add 50 grams of butter to the pan and
25 milliliters olive oil
Fry mushrooms with onions until golden brown
Wash the liver, remove the films
Cut the liver into pieces one centimeter thick
Add the remaining butter and olive oil to another pan.
Place the liver pieces in hot oil and fry
three to five minutes on each side
Place mushrooms and onions on a plate and place on top
thinly sliced tomato slices
Place the hot liver on the tomato, sprinkle with dill
Bon appetit!
Beef liver stewed in sauce with mushrooms with photo
- beef liver - 0.700 g;
- mushrooms - 300 g;
- onion - 1 piece;
- carrots - 1 piece;
- milk - 1.5 cups;
- sour cream - 3 tbsp;
- salt, ground black pepper (to taste);
- flour (for breading);
- vegetable oil (for frying);
Beef liver with champignons recipe with - yanai
- Beef liver - 500 g;
- Champions - 200 g;
- Sour cream - 100 g;
- Onion - 1 piece;
- Spices and salt (to taste);
The official status of liver is by-product. Like most offal, beef liver is much cheaper than meat. However, in terms of nutritional properties, liver is in no way inferior to meat, and even surpasses it in some ways. Of course, liver does not contain as much protein as meat. But the liver is simply a storehouse of vitamins and microelements. Beef liver is rich in vitamins A, B, D, E, K. It also contains trace elements such as Na, Ca, Fe, Mg, Cu, K, Cr, P. These elements are not just “chemistry”, they are part of the vital body processes. And by treating yourself to liver, you don’t have to worry about your figure at all. There is only 2-3% fat in the liver, and only 100 kcal.
With such excellent dietary qualities, not many people like liver. Probably these people have never tried properly prepared liver according to a good recipe. We want to correct this situation and rehabilitate the liver in their eyes. We suggest you try cooking beef liver with mushrooms in sour cream sauce.
The beef liver recipe consists of the following products:
- beef liver - 500 gr.;
- onions - 1-2 pcs.;
- canned champignons (cut) - 1 jar;
- cheese - 100 gr.;
- sour cream - 200 gr.;
- flour - 1/2 cup;
- vegetable oil - 50 ml;
- salt, pepper - to taste.
First of all, let's prepare the products.
The liver must be cleared of the upper film and bile ducts. To make the film come off easier, the liver can be slightly frozen.
Pour milk over the liver pieces and leave for a couple of hours. Firstly, milk will draw out the bitterness from the liver, and secondly, it will make it softer and more tender.
Cut the onion into half rings, grate the cheese on a fine grater.
Mix flour with salt and pepper. I had spicy salt with spices. Of course, you can use regular salt and add whatever spices you like separately. Or you can limit yourself to regular salt and pepper.
Roll the liver pieces in the spiced flour mixture. This will not only add flavor to the liver, but will also prevent juice from leaking out of the pieces.
Place the breaded liver in a well-heated frying pan with vegetable oil and quickly fry. The pieces will brown, but you shouldn’t keep beef liver on the fire for a long time, otherwise it will become tough. As soon as the liver has browned, immediately remove from the heat. Finally, it will arrive in sour cream sauce.
Fry the onion. Following the onions, we send a jar of canned chopped champignons. Let's simmer them together for about five minutes.
Then add the liver and sour cream to the onions and mushrooms.
Mix everything, sprinkle grated cheese on top. Cook until done with the lid closed. If no more blood comes out of the pieces, then the liver is ready.
Rice or boiled potatoes are perfect as a side dish for liver.
Before serving, a plate with aromatic tender liver can be decorated with fresh herbs.
Bon appetit!
Tags: mushrooms, offal, beef liver
Liver with champignons. recipe with photo, we will tell you how to cook!
Cut the onions into half rings (I like a lot of onions, so I put 3 large heads, less if desired). Also cut the champignons into half rings.
In a good way, all this should be fried, but I simmer it in a saucepan until the onion becomes transparent.
Then add chopped liver (pieces approximately 2*2cm) to the stewed (fried) onions and mushrooms. After 2 minutes, pour in the cream and cook over medium heat until the liver is cooked. Then add salt, sour cream, mix. And you're done.
Veal liver is more valued in cooking than beef or pork. This is due not only to a less pronounced bitter taste, but also to a wider choice between cooking methods. That is why the list of dishes that are prepared from veal liver is very wide. It is eaten boiled, fried, stewed, and used for making pureed soups, cutlets, casseroles, salads, and snacks. Equally popular are dishes prepared using minced veal liver. As a rule, these are pies, casseroles, pates, deli meat dishes, and sausages.
Recipe for liver with champignons and onions.
Ingredients:
- Veal, beef or pork liver - 4 pieces (each 150 g)
- Wheat flour - 1 tbsp.
- Butter - 200 g.
- Onions - 250 g.
- Champignons - 350 g.
- Salt pepper
Cooking the liver with onions and champignons.
- Rinse the liver, dry it, remove the thin film, remove tendons and tubes if necessary, roll in flour.
- Heat 40 g of oil, fry the liver in it, about 5 minutes on each side, sprinkle with salt and pepper, and put in a warm place.
- Remove the skins from the onion, cut into rings, melt 80 g (about 2 tablespoons) of butter, heat, fry the onion rings in it until brown.
- Wash the champignons, dry them, cut lengthwise into plastic strips. Melt the remaining butter in a frying pan, heat it up, add the champignons, simmer until all the liquid has evaporated.
- Mix champignons with onion, season with salt and pepper
Place the liver on a dish, garnish with onions and mushrooms, you can also garnish with sprigs of dill and parsley.
Another similar liver dish:
Recipe for cooking veal liver in Berlin style.
Ingredients:
- Veal liver - 4 pieces (100 g each)
- Bulbs - 4 pcs.
- Butter - 60 g.
- Flour, salt
We cook quick and tasty Berlin-style liver.
- Wash the liver, pat dry with a napkin, dry, remove the thin film, remove tendons and tubes if necessary, roll in flour.
- Heat the oil, fry the liver in it for 5 minutes on each side, add salt.
- Peel the onion, cut into rings, put in a frying pan, fry until brown
Serve the liver and onions on a preheated dish, pour the sauce remaining after frying over the liver pieces. After frying, add a little water to the sauce and boil to make more sauce.
Chicken liver itself is a very tasty product. Well, if you complement the taste of the liver with the aroma of mushrooms, and soften it all with sour cream, you will get something so delicious that you won’t be able to pull your ears away. Don't believe me? Try it and see for yourself. So, I’m telling you how to cook chicken liver with mushrooms in the most delicate sour cream sauce.
Ingredients:
(4 servings)
- 600 gr. chicken liver
- 500 gr. mushrooms
- 2 onions
- 1 cup sour cream
- 3 cloves garlic
- pepper and salt to taste
- vegetable oil
- Take fresh chicken liver and rinse in cold water. We get wet from the water.
- Pour a little vegetable oil into a clean frying pan. When the pan is hot enough, fry the liver over medium heat. Make sure that the liver browns as quickly as possible; there is no need to fry until done. Place the fried chicken liver on a plate.
- In the same oil in which we fried the chicken liver, simmer the onion, cut into rings.
- When the onion becomes soft and transparent (there is no need to simmer until fully cooked), add the mushrooms to the pan. These can be any edible mushrooms. I love champignons, so I most often cook with them. If the mushrooms are large, then cut them into slices. If they are small, then put them whole.
- Over medium heat, simmer the mushrooms along with the onions. When the mushrooms are slightly fried, add finely chopped garlic.
- When the liquid released by the mushrooms disappears, add the fried chicken liver to the frying pan.
- Stir the contents of the pan so that all ingredients are evenly distributed.
- Add sour cream. You can use low-fat sour cream. If the homemade sour cream is thick, then dilute it a little with water. Salt and pepper to taste.
- Stew very appetizing and aromatic liver with mushrooms in sour cream sauce for 10 minutes over low heat. Check the liver for readiness. If the liver is not red inside, it means it is ready. You can turn off the fire.
- To make the chicken liver with mushrooms even tastier and the sauce richer, let the dish sit for a little while, about 10-15 minutes.
- That's all, our amazing dish is ready. Just imagine, chicken liver, mushrooms, delicious sour cream sauce... It's just poetry))). Pasta is great as a side dish. Also see the recipe on how to cook very
Step 1 out of 5
Before you start cooking, you need to prepare the liver. Pork liver must first be soaked in cold water. To do this, place it in a deep bowl, fill it with cold water or milk and leave for 30-40 minutes. This recipe can be used to prepare not only pork liver, but also turkey, beef or chicken. Pork liver according to this recipe turns out soft and tender, mushrooms perfectly complement and improve the taste of the dish. The choice of mushrooms is yours; both fresh and frozen champignons, oyster mushrooms, and porcini mushrooms are perfect. I used frozen champignons in my recipe.
Step 2 out of 5
Cut the peeled and washed onions into thin half rings. For this recipe you will need two frying pans, one of which should have high sides. Heat one frying pan, pour in some vegetable oil, fry the onions until half cooked. Add washed and finely chopped champignons. I have frozen ones, there is no need to defrost them first. Fry covered until both products are cooked. Stir occasionally. Add salt and pepper to taste.
Step 3 out of 5
The pork liver needs to be cut into thin pieces so that it cooks faster. Trim off fat and membranes and discard. Heat a second frying pan (with high sides), pour in the refined vegetable oil and throw in the pork liver. Fry on all sides over high heat. Salt and pepper to taste. Do not cover with a lid. The purpose of frying is to get a crust on the liver. Fry until half cooked.
Step 4 out of 5
Combine fried pork liver with prepared champignons and onions. Mix.
Ready!
Mix sour cream with a glass of water. Dissolve. Natural sour cream should completely dissolve without sediment. Add sour cream and water (it can be replaced with heavy cream). If you want a thick gravy, add a little wheat flour while frying the pork liver. Simmer over low heat under the lid for 30-35 minutes. If desired, you can add fresh finely chopped herbs or your favorite spices and herbs 5 minutes before the end of stewing. Pork liver with champignons in sour cream is ready. An excellent side dish for mashed potatoes, pasta or crumbly porridge. Keep refrigerated. Bon appetit!