This is prepared in just 20 minutes. Agree that this is very fast. Even despite the short cooking time, the liver turns out very soft, tender and juicy, thanks to sour cream. Easy and tasty recipes like this one come in handy more than once when you need to quickly feed the family and are short on time. This recipe is very similar to Stroganoff-style liver, only there are some differences. Firstly, it's slicing the liver.

Beef Stroganoff is made from thin strips of liver, pre-dipped 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 using this recipe you can cook any other liver, both chicken and pork. In any case, for this dish it must be of good quality and, of course, 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 rough veins. Cut it into small cubes or strips as for.

Peel the carrots and onions. Chop the onion into half rings.

Carrots can be cut into either circles or semi-circles.

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

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

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

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

Beef liver stewed in sour cream. Photo

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.

You know, what I want to talk to you about today is how to cook beef liver so that it is soft and juicy. Many housewives are afraid of this dish, unfairly believing that only professional chefs can cook liver quickly and tasty, and they think that liver, in principle, is not easy to cook so that it turns out juicy and soft.

I hasten to assure you of the opposite: tender beef liver in sour cream is a quick and easy dish that turns out very, very tasty. Of course, as with any recipe, there are nuances and secrets on how to properly prepare beef liver, but believe me, even the most inexperienced and novice housewife can follow them.

My mother taught me how to properly cook beef liver so that it was soft - it was she who suggested me a good recipe for cooking beef liver in sour cream.

At that time, I was just taking my first culinary steps; I had virtually no experience in cooking liver. But I got this recipe for how to deliciously cook beef liver in a frying pan with sour cream the first time, and it came out very tasty and appetizing.

Since then I have prepared this dish often, and I am always pleased with the result. I will be happy to share with you how delicious it is to cook beef liver with sour cream quickly and without much hassle. Shall we go to the kitchen?

Ingredients:

• 0.5 kg beef liver;
• 1 small carrot;
• 1 large onion;
• 5-6 tablespoons of high fat sour cream;
• 2-3 tablespoons of vegetable oil for frying;
• salt, ground black pepper to taste.

We wash the liver with cold water, remove films, vessels, pieces of fat (if any).

Cut the liver into pieces 7-10 mm thick. The piece sizes are such that there are approximately 2-3 per serving. The shape of the liver portions depends on the shape of the piece being cut, so they will be slightly irregular in shape and may vary slightly from each other.

Place the chopped pieces of liver in a spacious bowl and pour boiling water over them (so that all the pieces are covered with water). Let it sit for about 5 minutes. This procedure will help the liver remain soft and juicy.

Peel the onions and carrots. Cut the onion into half rings and grate the carrots on a coarse grater.

How long to cook beef liver so that it is soft:

Heat a frying pan with half the vegetable oil. Place the liver and fry over fairly high heat on both sides until golden brown. Then simmer on low heat under the lid for 3-5 minutes. At the end add salt and pepper.

At the same time, in another frying pan, sauté the onions and carrots in vegetable oil, stirring occasionally, for 5-8 minutes.

In a small bowl, combine sour cream with 2-3 tablespoons of boiling water.

And pour this sour cream over the sautéed vegetables. Add salt and pepper. Mix.

Place the frying pan with sour cream and vegetable sauce on the fire, bring to a boil and add the liver. Turn the liver over in the sauce so that the pieces are completely covered.

Place on the lowest heat and simmer the beef liver in sour cream for another 5 minutes.

This beef liver, stewed in sour cream, is good on its own, and in company with some kind of side dish (porridge, potatoes), and with vegetable salad.

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

Preparation

To prepare liver stewed in milk, we process the offal to remove the films, wash it and cut it into small pieces. Then put the liver in a deep enamel bowl, pour fresh cold milk and leave for 45 minutes. Without wasting time, mix mustard with sour cream in a separate container, add spices and lightly whisk everything. After time has passed, we place the liver in a colander and leave it to drain for a while. Pour oil into the multicooker bowl, set the “Frying” program on the display, lay out the liver and fry it for 5 minutes on all sides. Then add the onion chopped into half rings and cook for another 1 minute. After this, set the multicooker to the “Stew” mode, pour in the previously prepared sour cream sauce and cook the dish for 40 minutes. After the beep, mix the dish thoroughly, let it sit 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

Wash the liver thoroughly, pat dry with a towel and cut into equal small pieces. Mix the flour with spices, roll the liver in this mixture and place it in a frying pan heated with oil. Fry for a few minutes on each side, and then place in the multicooker bowl. We clean the onion, chop it into half rings, roll it in flour and sauté in a frying pan until golden brown. Then add chopped garlic, stir and cook for another 2 minutes. Place the finished roasted vegetables on top of the liver, pour in a little filtered water and add any spices to your taste. Mix everything thoroughly, close the lid of the device and set the “Quenching” program. Time it for 30 minutes and cook the dish until done, stirring occasionally. After the beep, let the liver brew for a while, and then serve with a side dish of your choice. It goes very well with mashed potatoes and

Proponents of a balanced diet know that meat by-products are no less valuable than the meat itself. Beef liver contains even more vitamins than veal tenderloin and is more easily absorbed by the body. Skilled cooks can prepare it in many ways, and it will remain tender and juicy. If you are not sure that you will be able to fry this product without drying it out, put it out. Beef liver stewed in sour cream turns out soft even for inexperienced cooks.

Cooking features

Knowing a few things will allow you to cook beef liver in sour cream quickly and tasty, preserving maximum of its beneficial properties.

• Fresh beef liver is tastier, but frozen beef can also be stewed. The main thing is not to expose it to sudden temperature changes. Thawed in the refrigerator, it will retain its structure.
• The darker the beef liver, the longer it lasts. The freshest possible product resembles ripe cherries in color.
• Pay special attention to the primary treatment of the liver. It is necessary to remove films and veins from it, since they are dense and will make the finished dish tough, even if it is prepared according to the best recipe.
• To eliminate the bitter taste that beef liver may have, it is soaked in water or milk. The second option is preferable. Soaking time is 1–2 hours. After this, the product must be rinsed again and dried with napkins.
• Liver stewed in sour cream will be tastier if it is pre-fried and breaded in flour. However, this manipulation will affect the calorie content of the finished dish. If you are on a diet, skip frying and increase the stewing time for the liver by 5-10 minutes.
• Fresh herbs, spices, and dried herbs will add a pleasant aroma to the dish.
• The inclusion of vegetables will make the snack more juicy, tender, and aromatic.

Mashed potatoes are best as a side dish for liver stewed in sour cream. It can be replaced with pea puree, buckwheat, pasta, and vegetable stew.

Classic recipe for beef liver stewed in sour cream

• beef liver – 0.6 kg;
• onions – 0.2 kg;
• flour - how much will be needed;
• sour cream – 100 ml;
• water – 0.5 l;

Cooking method:

• Peel the onion, cut into small cubes and fry until golden brown in vegetable oil. Transfer from skillet to plate.
• Wash your liver. Remove the film and vascular formations. Cut into layers about 1 cm thick. The liver pieces should be the size of medium-sized chops.
• Mix flour with pepper and salt.
• Bread the liver in flour.
• Heat a new portion of oil in a frying pan, fry the pieces of liver in it on both sides, giving each side 2-3 minutes. You need to fry over medium heat.
• Remove the liver from the pan and fry the next batch.
• Place the fried liver in a frying pan, sprinkling it with fried onions.
• Mix sour cream with flour, dilute with hot water. Add salt, spices, stir.
• Pour the mixture over the liver. Place the pan with it on low heat.
• Cover with a lid and simmer for 20 minutes after the sour cream sauce begins to boil.

Beef liver according to this recipe is tender, soft, and pleasant to the taste. Pairs well with any side dish. Most often it is served with mashed potatoes or buckwheat.

Beef liver stewed in sour cream with onions and carrots

• beef liver – 1 kg;
• onion – 0.2 kg;
• carrots – 0.2 kg;
• sugar (optional) – 5 g;
• flour – 80 g;
• sour cream – 100 ml;
• broth or water - how much will be needed;
• vegetable oil - how much will be needed;
• salt, spices - to taste.

Cooking method:

• After washing the liver and freeing it from films and veins, cut it into small pieces, like for goulash.
• Add salt and spices to flour. As for spices, it is better to give preference to a mixture of peppers or curry seasoning. You can add dried spices such as parsley, dill, basil.
• Pour the pieces of liver into a bowl with flour and roll them well in it.
• Heat the oil in a cauldron or deep frying pan.
• Place the liver in it and fry it, stirring, until it is covered with an appetizing crust.
• Peel the vegetables. Coarsely grate the carrots and finely chop the onion.
• Place vegetables near the liver. Fry it with them, stirring, for another 5 minutes.
• Mix sour cream with sugar and place on the liver. Fill everything with water or broth. The liquid should completely cover the liver pieces.
• Reduce heat and simmer the liver covered for 15 minutes.

Liver prepared according to this recipe has a pleasant taste and a seductive smell. You can serve it with potatoes, vegetable stew or rice.

Beef liver stewed in sour cream with garlic and tomato

• beef liver – 1.5 kg;
• onions – 0.3 kg;
• tomato paste – 50 ml;
• garlic – 3 cloves;
• sour cream – 0.2 l;
• fresh parsley – 100 g;
• water, vegetable oil - how much will be needed;
• salt, ground black pepper - to taste.

Cooking method:

• Clean the liver from films, fragments of bile ducts, and vessels. Cut into bars, like beef stroganoff.
• Wash the parsley, shake off the water, chop with a knife.
• Pass the garlic through a press.
• Mix sour cream with tomato paste, salt and spices.
• Peel the onion and cut into small cubes.
• Heat the oil in a cauldron or thick-bottomed pan and fry the onion in it until golden brown.
• Add the liver and fry it over medium heat until it turns pale.
• Reduce heat, spread a mixture of sour cream and tomato paste on the liver.
• Add water so that the liquid completely covers the contents of the cauldron or pan.
• Simmer over low heat, covered, for 20 minutes. Make sure there is always liquid left in the cauldron.
• Add parsley and garlic, stir.
• Simmer for another 5-10 minutes and remove from heat.

The aromatic liver prepared according to this recipe can be served with any side dish. For gravy, use tomato-sour cream sauce, in which beef offal was stewed.

Beef liver stewed in sour cream always comes out soft and tender. Its taste and aroma depend on the chosen recipe.