Why is liver not loved on the dinner table like meat, but in canteens it is completely sad, unclaimed, on the steam table? Let's appreciate this product, learn how to cook it deliciously and preserve all the beneficial substances in it.
What is good about the liver and what is its strength?
Liver is an offal, and although strictly speaking, you can’t call it offal, it’s also not a gourmet dish, although we could recall here the legendary French goose foie gras, for one serving of which you can buy tens of kilograms of our liver in a meat shop.
Liver cooked in sour cream has a homemade taste and is tender, with a pronounced taste and aroma; it can be served with buckwheat porridge, fried and boiled potatoes, mashed potatoes, and vegetables, which are always in abundance at the market in any season.
As an independent dish, it can be combined with some salads, and can also be an indispensable component of them.
For example, with fresh carrots and herbs or mushrooms.
In addition, this is a product from which we can prepare a tender pate with butter and different proportions of fillers - the same carrots, but also bacon, onions, other, less tasty offal - heart, lung, stomachs.
It is also a source of nutrients and vitamins, and although its protein content is less valued than meat, it contains a lot of fat, which is important in the nutrition of weakened people.
Which liver is better to cook?
You are probably wondering which variety will be better - beef, chicken, pork? There is a difference in both cooking technology and price.
Thus, chicken liver is inexpensive, children love it more than other types, because it is less likely to become tough during cooking, even if it is overcooked. Fried, it acquires a very pleasant taste, and the ideal addition to it would be gravy with onions, any mushrooms, grated carrots.
If you want to get more nutritional benefits, take turkey liver from the meat department - large, tasty and somewhat dietary. Due to the fact that it is larger, you will get fewer films and the dish will be softer, but the cooking recipe may be the same.
Pork may be a little fatty for those who take care of their health and avoid heavy foods, but its advantage, again, is its low price and softness. It makes good pates; you can even reduce the amount of butter and skip the bacon altogether. Green onions, lettuce and boiled vegetables perfectly garnish the simplest recipe from this product.
Experienced housewives know how to cook beef liver, but in canteens even trained cooks often cannot cope with its character - it turns out to be very tough. In addition, in order to cover up the smell of the animal, you need to worry about aromatic gravy, because simply fried in oil it is not tasty.
Now let's move on to homemade liver recipes - in sour cream, under a vegetable cap, and fried with onions.
How to cook chicken liver in sour cream
Take the required amount of ingredients:
- liver;
- frying oil;
- fresh, slightly sour sour cream;
- salt;
- ground allspice.
We wash the raw product under the tap and let the water drain. If you have kitchen paper towels, great, dry the pieces so that the liquid doesn't interfere with frying.
Pour a little oil into a hot frying pan, throw in the spices and lay out the liver in a layer in one piece, no more. All this should sizzle loudly - so you will know that intensive frying is underway, which is what you need. Do not spare the fire, but do not move away from the frying pan - the pieces must be turned over all the time so that they are evenly fried in the oil.
The appearance of dark, fried areas indicates that everything is going right. And then you simply fill the frying pan with sour cream so that it covers the layer of pieces halfway. The sour cream will quickly boil, turning into a very tasty sour cream sauce. Taste a drop - it should be salty, the pepper should be well felt.
How long to fry?
Newbies often ask about this. Usually 10 minutes should be enough, provided that the heat is high and the layer of product is not very thick. But the secret is that you still have to take out a few pieces and cut them on the board to see if pink meat juice flows from the cut. Continue to keep the liver stewed with sour cream on the fire until you take out a piece with clear brownish juice. Then turn it off immediately so as not to overexpose it. The dish is ready! Garnish it with potatoes according to your favorite recipe, boiled beets, salad greens, and boiled eggs.
Beef liver fried with onions and sour cream
Take for a dish for 4 persons:
- liver itself 300-350 g;
- frying oil;
- salt;
- allspice;
- fresh chili pod;
- half a liter of liquid sour cream;
- leeks or shallots about 100 g.
Examine what piece you got: where and how many hard ducts it has and whether it is possible to completely remove the film.
If you get thin edges, this is impossible in practice, so it is better to choose the thickest edge for the recipe. Using a sharp knife, tear off or cut off the film on both sides of the piece. Start cutting it into portions about the size of two matchboxes stacked. As you cut, cut off the ducts - chewing them is a dubious pleasure.
Then everything is the same as in the previous recipe, with a few variations. Over high heat, quickly fry the pieces with spices in oil. In a separate frying pan or saucepan, pre-cook onions and chilies, chopped to your taste, simmered over low heat in plenty of oil for about 10 minutes.
When the pieces are completely fried (10-12 minutes), add the onions to them in the frying pan and immediately pour sour cream on them. When it boils, test for salt, cut a piece to control the juice. You can simmer for no more than 10 minutes, otherwise the dish will be spoiled and become tough. Serve with buckwheat porridge, stewed mushroom caviar, barley or millet, potatoes, and a juicy crispy salad of your choice. In the same way, but without the stage of cutting the films, fry the chicken liver with onions, chili and sour cream.
Special recipe for a slow cooker
Liver in sour cream, cooked in a slow cooker under a top of vegetables, will appeal to housewives who are mastering this kitchen unit.
We take for a family:
- peeled with a piece of liver 500-600 g;
- frying oil;
- salt;
- the most flavorful mixture of peppers you can find;
- chopped vegetables 300-400 g;
- sour cream ¼ liter.
By shredded vegetables we mean a mixture of grated carrots, green beans cut lengthwise, thin onion rings, strips of red paprika and frozen green peas.
I rarely cook liver dishes. So rare that it's almost never.
But the blog inspired me to this feat, my dear ephons.
And today I will cook beef liver stewed in sour cream and mustard sauce.
Ingredients:
Beef liver -500 gr
Milk for soaking - 300-400 g
Sour cream 20% -200-300 gr
Wheat flour - 1 tbsp. with a slide
Mustard -1 tbsp.
Sugar - 1 tsp.
Salt to taste
Onions -2-3 pcs.
Large carrot - 1 pc.
Butter for frying -30 gr.
Spices-2 tsp. -taste
1. Prepare the liver in advance. Place the liver in a deep bowl in the refrigerator to defrost. For the night. A lot of blood will flow from the liver. A deep bowl won't hurt. At the appointed hour, take the liver out of the refrigerator, rinse it well, and remove the films. Cut into medium-sized pieces and soak the liver in milk for about half an hour to an hour.
2. Take onions. Cut into half rings. . Sauté until translucent. Remove the liver from the milk. Place in a deep wok pan. If you don’t have such a frying pan yet, be sure to get one. This is an indispensable item in the kitchen. Pepper and salt. And fry for 10 minutes.
I added a little milk in which the liver was soaked. It's a shame that the product is disappearing. 
3. Clean and grate the carrots. Add carrots to our stew. Stir. Fry for 5 minutes. Reduce heat to medium. 
4. Prepare sour cream sauce. In a bowl, thoroughly mix sour cream, flour, mustard, dill and spices. Use the spices you like. I put khmeli-suneli.
If for some reason you don’t like mustard, then simply don’t add it. But it is the mustard that gives the dish its unique taste. If desired, you can replace the mustard with wasabi. 
5.Pour the sour cream sauce into the frying pan. Mix everything thoroughly. Add sugar and salt to taste. Reduce heat and simmer until done under the lid. I did it for about half an hour. 
6. As a side dish for the liver, you can serve mashed potatoes with green peas or boiled peas. 
The sauce turned out simply gorgeous! I like it.
Bon appetit!
So why ephons? Know, this is the name of the eagle that pecked Prometheus’s liver. Ephon.
Pig, who robbed some Prometheus of his liver.
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Summary
Delicious liver with sour cream and mustard
Beef liver is a very valuable food product. It contains virtually no fat, a lot of protein and microelements necessary for health. Include it in your diet and your body will not know the deficiency magnesium, phosphorus, iron, zinc and selenium, which is recognized as a leader among antioxidants. Liver contains vitamins A, E, D, folic acid, which is necessary for pregnant women and children, ensures the normal functioning of the circulatory and immune systems. Cooking beef liver in sour cream is quite simple and quick, because this product does not like long-term heat treatment. And the sour cream sauce that results from stewing can make even those who have previously been indifferent to beef liver fall in love with this dish.
Other offal recipes:
You will need:
- beef liver 800 gr
- milk 100 -150 ml
- onion 2-3 pcs
- sour cream 0.5 liters
- flour 2 tbsp.
- ground black pepper
- allspice peas 4-5 pcs
- Bay leaf
- little vegetable for frying
Step-by-step photo recipe for cooking beef liver in sour cream:
Wash the liver and clear it of films. Usually the films are easily separated by hand; if necessary, help with a knife.
Remove large vessels, which may be inside the liver - cut them out with a knife.
Cut the liver into large pieces 1.5 cm thick.
Place the prepared liver pieces in a bowl and pour milk- this technique is used to make the liver tender and remove remaining blood from it. Leave for 30 minutes.
Clean and chop the onion.
Fry the onion in vegetable oil until soft. Transfer the fried onions to a clean bowl or take another frying pan to fry the liver.
Every piece of liver dip in flour from all sides.
Fry the liver on both sides in vegetable oil. There is no need to fry for a long time, just enough so that the liver is covered with a light crust. The liver does not like long heat treatment.
Place in a thick-bottomed or non-stick pan pour 100 ml hot water, add bay leaf, allspice peas and pieces of fried liver, salt and pepper it.
Place the liver on top fried onions and sour cream, salt and pepper. Cover the pan with a lid, bring to a boil and simmer over low heat for 15-20 minutes. This time is enough for the liver to cook. Longer stewing will cause the liver to become tough. A couple of times during the simmering process stir the contents of the pan, taste and add salt if necessary. If the sour cream is very sour, you can add a teaspoon of sugar. Balance the taste.
Liver prepared in this way turns out very tender and juicy.
Bon appetit!
Beef liver in sour cream. Brief recipe.
You will need:
- beef liver 800 gr
- milk 100 -150 ml
- onion 2-3 pcs
- sour cream 0.5 liters
- flour 2 tbsp.
- ground black pepper
- allspice peas 4-5 pcs
- Bay leaf
- little vegetable for frying
Wash the liver and clean it of films, remove large vessels.
Cut the liver into large pieces 1.5 cm thick.
Place the prepared liver pieces in a bowl and cover with milk for 30 minutes.
Peel and chop the onion, fry in vegetable oil until soft.
Transfer the fried onions to a clean bowl or use another pan to fry the livers.
Dip each piece of liver into flour on all sides and quickly fry until lightly browned.
Pour 100 ml of hot water into the bottom of a thick-bottomed or non-stick pan, add bay leaves, allspice and pieces of fried liver, salt and pepper it.
Place fried onions and sour cream on top of the liver, salt and pepper.
Cover the pan with a lid, bring to a boil and simmer over low heat for 15-20 minutes. Stir during simmering process.
In contact with
Liver is a healthy product, but not everyone loves it for its specific taste, and therefore liver dishes appear on the table much less often than, for example, meat or fish.
The liver can be cooked so that it melts in your mouth. One way to do this is to stew the liver in sour cream. It doesn’t matter which liver you choose, it will still turn out delicious. But each choice has its own characteristics. If you like a more tender consistency, choose chicken liver in sour cream or turkey liver, and if it is denser, then beef, lamb or pork. It is better to soak pork and lamb liver in milk before cooking (an hour or two is enough), because it can be a little bitter. And chicken does not require any pre-treatment.
The sauce in which the chicken livers are cooked in this recipe consists of sour cream with a little water and flour, which makes it creamy and tender. A gentle sauce is the main secret to making soft liver. Another advantage of the recipe is that chicken liver in sour cream is a very quick dish, and therefore it is convenient to prepare it for a weekday dinner. Practical housewives will appreciate it.
Cooking time: 20 minutes. Yield: 2 servings.
Ingredients
To stew chicken liver in sour cream, you will need:
- 300 grams of chicken liver
- 1 onion
- 3-4 tbsp. spoons of sour cream
- 10 grams butter
- 1 tbsp. spoon of flour
- 0.5 glasses of water
- salt and pepper - to taste.
How to cook chicken liver in sour cream
Melt butter in a frying pan. Peel and cut the onion into half rings.
Fry the onion in butter until light golden brown.
While the onion is frying, cut the chicken liver into 3-4 cm pieces.
Place the liver pieces in a frying pan where the onions are fried. Season with salt and pepper.
Fry the liver for 30 seconds on each side, leaving it slightly pinkish.
Add flour to food and stir quickly to absorb flour.
Now pour water into the pan. Stir well to remove all lumps of flour.
Continue stirring until the sauce thickens. Let the liver simmer in this sauce for 3-4 minutes. During this time, the sauce will become even thicker and boil away a little.
Add sour cream, quickly stir until combined with the sauce and turn off the heat. Do not keep the sour cream on the fire for a long time, as it may curdle.
Serve the finished dish with any side dish, but it is best to choose some light vegetables for this, because chicken liver in sour cream turns out to be very satisfying. Bon appetit!
Liver in sour cream sauce is a very tasty and rich goulash that is ideal for any side dish. It should be noted that today there are many different ways to prepare a tasty and aromatic second course from the presented offal. We decided to talk about some of them in this article.
General Product Information
Before presenting you with a step-by-step recipe for “Liver in sour cream sauce,” we should tell you in more detail about this product. Liver is a very useful ingredient from which you can make completely different dishes. This by-product is especially often recommended for those who experience iron deficiency in the body. After all, it is full of this and other useful elements.
Cooking delicious goulash for lunch
How can you cook your own liver? Stewed in sour cream sauce, it turns out to be the most delicious and aromatic. But before you start creating the presented dish, you need to prepare:
- thick sour cream of maximum fat content - about 150 g;
- fresh juicy carrots - 2 pcs.;
- fresh beef liver - 600 g;
- salt and ground allspice - use to taste;
- fresh herbs in the form of dill - medium bunch.
Offal processing
The liver in sour cream sauce turns out very tasty and tender. But before preparing such a dish, this ingredient should be well processed. It needs to be rinsed in warm water, and then cut off all inedible elements in the form of films and bile ducts. By the way, you should be extremely careful with the latter. After all, if bile accidentally gets onto a clean area of the product, it will be quite bitter.
After the offal is processed, it must be rinsed again and cut into pieces 3-4 centimeters long.
As for vegetables and herbs, they should be washed well, peeled if necessary, and then finely chopped.
Heat treatment
Liver in sour cream sauce is best cooked in a deep saucepan. You need to put all the chopped offal in it, and then put it on low heat. After the liver changes color and gives its juice, it should be mixed well and simmered under a tight lid for 22 minutes. If after this time the broth evaporates, then a small amount of water must be poured into the saucepan. Along with the liquid, you need to add onions and carrots to the bowl. It is advisable to cook all ingredients for another 30 minutes. During this time, both the liver and vegetables should become completely tender and soft. Next, they should be flavored with spices, sour cream and fresh chopped herbs. After mixing the ingredients, bring them to a boil, simmer for about 3 minutes, and then remove from the heat.
How should it be served at the dinner table?
As you can see, beef liver in sour cream sauce does not include expensive and rare products. After the rich and aromatic goulash is ready, you should start laying it out on plates. It is recommended to place some kind of side dish next to the offal in sour cream. The ideal option would be mashed potatoes, buckwheat porridge, pasta or pre-boiled long-grain rice.
Cooking offal in a slow cooker
We talked about how to prepare beef liver in sour cream sauce using a stove. But a dish made from a similar offal can be thermally processed in a device such as a multicooker. For this we need:
- thick sour cream with maximum fat content - about 160 g;
- chicken liver of maximum freshness - approximately 700 g;
- medium white bulbs - 2 pcs.;
- boiled water - 130 ml;
- salt, ground pepper, saffron and marjoram - use to taste;
- light flour - a small spoon;
- sunflower oil - 4 large spoons;
- tomato sauce - 2 large spoons;
- fresh greens in the form of dill and parsley - medium bunch.
Preparing Ingredients
Chicken liver in sour cream sauce turns out very tender and tasty. It should be noted that such an offal does not taste as bitter as beef. In this regard, it is very often used to prepare various goulash and main courses.
After purchasing the main component, it must be defrosted, and then rinsed and cleaned of excess elements in the form of veins and films. Next, the liver needs to be chopped into fairly large pieces.
As for the onions, they should be peeled and cut into thin half rings.
Cooking in a slow cooker
Chicken liver in sour cream sauce cooks quite quickly. To do this, pour a little sunflower oil into the multicooker, then add the onions and fry them on the baking program for 10-16 minutes. After this, you need to place the chopped offal with the golden vegetable. After mixing the ingredients, they need to be seasoned with spices, then pour boiled water over them and simmer in the appropriate mode for 40 minutes.
After the specified time has passed, sauce (tomato), sour cream and fresh chopped herbs should be added to the chicken liver. In this composition, the components must be simmered for about 9 minutes. If after this time the gravy seems too liquid to you, then you can add light flour to it, after mixing it in a small amount of cold water.
Serving goulash correctly at the dinner table
Chicken liver in sour cream sauce goes perfectly with any side dish. But the most delicious goulash is made with crushed potato tubers and pasta. In addition to a hearty lunch, you can present fresh vegetable salad and herbs.
We make a delicious and satisfying lunch from vegetables and pork by-product
When prepared correctly, pork liver in sour cream sauce turns out very tasty and aromatic. But before you start creating such a dish, you need to prepare:
- thick sour cream with maximum fat content - about 140 g;
- pork liver of maximum freshness - approximately 700 g;
- medium white bulbs - 2 pcs.;
- unscented sunflower oil - 5 large spoons;
- fleshy tomatoes - 2 large pieces.
- salt, ground allspice - use to taste;
- fresh carrots - 1 pc.;
- low-fat milk - 600 ml;
- fresh greens in the form of dill and parsley - medium bunch.
Product processing
To make the liver in sour cream sauce the most aromatic and rich, it is recommended to cook it not only with a dairy product, but also with vegetables. To do this, you need to take fleshy tomatoes, carrots and onions. Next, the vegetables should be peeled and then cut into thin strips. After this, you need to start processing the offal. Pork liver must be rinsed in warm water and then separated from the films and bile ducts. To prevent this ingredient from becoming bitter, it is recommended to cut it into fairly large pieces and pour fresh milk. It is advisable to keep the offal in such conditions for half an hour.
Frying in a pan
While the pork liver is soaking in milk, you should start frying some of the ingredients. To do this, you need to heat the sunflower oil in a saucepan, and then put the carrots and onions in it. These vegetables should be fried until they are lightly golden. After this, you need to add pieces of pork liver to them and cook under a closed lid for half an hour. Moreover, it is highly not recommended to add additional water to the saucepan. Products should simmer in their own juice.
After the specified time has passed, meaty tomatoes and spices must be added to the pork liver and onions. After another ¼ hour, add thick sour cream and chopped herbs to the saucepan. In this composition, it is advisable to simmer the ingredients for 10 minutes.
How to properly present a dish to the table?
As you have already noticed, this recipe does not provide for the additional use of drinking water. All components should be slowly simmered in their own juices. This method of preparing goulash will make it richer, tasty and aromatic. If desired, you can additionally add grated garlic cloves to the already prepared dish. But this is optional.
Pork liver in sour cream sauce, a photo of which you can see in this article, should only be served hot. In this case, you need to generously pour the finished goulash over any side dish. Boiled pasta or spaghetti, buckwheat porridge or crushed potatoes are good for this dish.
Let's sum it up
We talked about how you can quickly cook liver in sour cream and tomato sauce. But for such a dish to turn out really tasty, you should not only process the main product well, but also purchase it correctly.
Ideally, you need to buy steamed liver of maximum freshness. If you couldn’t find such an ingredient for the dish, then frozen offal will do. Moreover, it should not be too dark in color or have an unpleasant odor. If these properties are still inherent in the liver you have chosen, then using it to prepare goulash is highly not recommended. After all, consuming a spoiled product can harm not only your health, but also the body of your loved ones.
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