How to stew pork liver in a frying pan. Stewed pork liver. Secrets of cooking soft and tasty pork liver

Meat by-products are affordable and healthy. When prepared correctly, they can turn into a delicious dish that even the pickiest gourmet will enjoy. Pork liver stewed in sour cream turns out tender and soft even for inexperienced cooks. This is one of the easiest to prepare and inexpensive hot snacks that can be made in just half an hour. Recipes for this dish will come in handy when you need to whip up a delicious dinner or a hearty lunch.

Cooking features

If you follow the technology for preparing pork liver stewed in sour cream, there should be no failures. Additional guarantees will be provided by knowledge of several important points.

When stewed, pork liver will turn out more juicy if it has not been frozen before. If the product has been frozen, it must be allowed to thaw in the refrigerator, without temperature changes. Otherwise, there is a risk of getting a dry liver.
When purchasing, be sure to evaluate the freshness of the liver. You should not take a product that has an unpleasant sour smell, or is covered with a dry crust that has formed from the piece lying on the counter for a long time.
To remove the bitter taste and make the liver juicy, soak it for an hour in water, milk or whey. The best results can be achieved by using milk.
Before cutting into pieces, the liver must not only be washed and dried, but also freed from film, fragments of blood vessels and bile ducts. The liver is cut either into layers about 2 cm wide, or into small pieces, like for goulash or beef stroganoff.
The liver turns out juicier and more tender if it is stewed with vegetables. Spices, spices and fresh herbs will also not be superfluous.
Most recipes call for frying the liver over high heat until a crust forms. It is advisable to do this, since the crust allows the product to retain its juiciness. You can do without frying - pork liver in sour cream will still come out juicy. In this case, the extinguishing time is increased by 5–10 minutes.

Cooks have come up with many recipes for cooking pork liver in sour cream. By understanding the general principles of cooking and practicing with proven recipes, you can create your own version of this dish.

Pork liver stewed in sour cream and onions

pork liver – 0.5 kg;
sour cream – 0.25 l;
onions – 0.2 kg;
salt, spices - to taste;
flour – 30 g;

Cooking method:

Peel the onion and cut into thin half rings.
Rinse the liver and dry with napkins. Remove the film from it. After cutting into several parts, cut out areas with vascular formations and veins. Cut into pieces, like goulash.
Place the onion in the vegetable oil heated in a frying pan and fry it until golden brown.
Place the liver in the pan and fry it, stirring, over medium heat without a lid for 5 minutes.
Reduce heat, leave for 2-3 minutes.
During this time, mix sour cream with salt and spices. If desired, it can be diluted with water, but not more than half.
Sprinkle the liver with flour and stir.
Fill with sour cream. Simmer covered for 10 minutes.
Turn off the heat and leave the liver covered for another 10–15 minutes.

Recipe for the occasion::

Before serving, it doesn’t hurt to sprinkle the liver with fresh herbs. You can complement the dish with a side dish of potatoes, buckwheat, and pasta. Use the sauce remaining in the pan as gravy.

Pork liver stewed in sour cream with garlic and mustard

pork liver – 0.4 kg;
milk – 0.2 l;
sour cream – 0.5 l;
onions – 150 g;
table mustard – 5 ml;
garlic – 3 cloves;
fresh dill, parsley and celery – 50 g;
salt, spices - to taste;
vegetable oil - how much will be needed.

Cooking method:

The liver, after clearing of films and veins, cut into bars and soak in milk. Place in the refrigerator for an hour.
Mix sour cream with garlic and mustard passed through a press. Add salt, pepper, stir. To obtain a less thick sauce, you can use less sour cream, bringing it to the desired volume with water.
Cut the onion into half rings, fry in oil until golden brown, remove from the pan.
Place the liver in a colander. When the milk has drained, place it in a frying pan with hot oil. Fry until a crust appears.
Turn down the heat. Add onion. Fry for 5 minutes over low heat, covered.
Pour in sour cream sauce. Simmer the liver under it for 10 minutes.
Add chopped herbs, stir.
Remove the pan from the stove. Leave the liver to steep under the lid for 10–15 minutes.

Tender liver with a spicy taste is unlikely to leave you indifferent. Don't forget to generously top it with sauce when serving.

Pork liver stewed in sour cream with carrots

pork liver – 0.3 kg;
carrots – 0.2 kg;
onions – 0.2 kg;
sour cream – 150 ml;
water – 0.5 l;
vegetable oil - how much will be needed;
salt, spices, including coriander - to taste.

Cooking method:

After washing the liver, freeing it from film and tendons, cut it into small pieces.
Peel the vegetables.
Cut the carrots into strips, the onion into small cubes.
Heat oil in a frying pan and add vegetables.
Fry them over low heat until they become soft.
Add liver to vegetables. Fry it with them until it turns light.
Salt and season the liver. Among the spices, coriander is a must, ground black pepper and bay leaf are desirable. You can add other seasonings as well.
Place sour cream on the liver and stir.
Fill with water and cover with a lid. Simmer for as long as it takes until the liver becomes soft and the liquid in the pan takes on the consistency of gravy.

Pork liver, stewed according to this recipe along with vegetables, can be served without a side dish. It also goes well with buckwheat, pasta, and mashed potatoes.

Pork liver stewed in sour cream is easy and quick to prepare. Even an inexperienced cook can make a tasty dish from this product.

The presence of liver in the house is a good reason to think about gravy for the side dish. I would like to offer my version of liver, especially for those who are afraid to cook pork liver. I love pork liver. I don't cook very often. Lately, it often happens that the liver simply turns into rubber during frying.
In order for our liver to cook well and at the same time have a tender taste, I suggest stewing it.
To begin, cut the liver into small pieces.

Then mix with flour. If the pieces are not very small, then you can roll each one in flour and place it in a heated frying pan. Or you can simply sprinkle the liver with flour and mix.

During frying, flour envelops the liver, giving it a special taste and aroma. In addition, the presence of flour will allow us to give the sauce the right consistency.
Lightly fry the liver until it sets on the outside. Remove the pan from the heat.

In the meantime, let's get to the onions. I didn't indicate the amount of ingredients. Everything is taken to taste. I love onions, so I add a lot of them. It often happens that the onions in the liver are eaten faster than the liver itself.

Fry the onion until translucent. We send carrots to it, which we bring to readiness.

Add 2-3 tablespoons of tomato paste to the mashed vegetables and simmer for a while.

Add thick cream or sour cream to the liver set aside - also 2-3 tablespoons. Stir and place on the fire to warm up.

Mix the heated liver with the roast, dilute with water so that the “tops” stick out, bring to a boil, reduce the heat, cover with a lid and leave to simmer for 20 minutes.

5-10 minutes before readiness, add spices. I use the standard set of bay leaves and black peppercorns.

You can serve with anything. We had Italian pasta for dinner yesterday. It must be said that Italian pasta goes well with Russian pork liver, not only visually, but also tastefully.

Here is such a simple recipe. I myself rarely think about liver and always take it from the store if my eye catches on this offal. If I have a piece of liver in the freezer, it saves me from creative torment about “what to figure out for dinner today.” I hope that my idea will also help someone today.

Cooking time: PT00H30M 30 min.

Approximate cost per serving: 60 rub.

When deciding how to stew the liver, it is worth considering its type: chicken and animal offal are prepared differently. There are many ways to prepare it: in a frying pan, in the oven, in a pot, with different dressings. It is not difficult to prepare this dish; if you follow the recipe exactly, poorly stewed liver will be tasteless and will lose its beneficial qualities.

Knowing how to stew liver correctly, you will get a tender and flavorful dish

Ingredients

Salt and pepper 2 pinches Flour 3 tbsp. Onion 3 heads Sour cream 250 milliliters Beef liver 500 grams

Number of servings: 5
Preparation time: 80 minutes
Cooking time: 20 minutes

A simple recipe: stew the liver in sour cream

Raw liver must be cleared of films. If a gall bladder is present, it is cut out very carefully so that the bitter contents do not spill, which can spoil the meat. Large ducts are also removed.

Before stewing, pork and beef liver are soaked for 60 minutes in ice water and beaten. These procedures are not necessary for poultry by-products.

To prevent the finished dish from being a bit dry, it is good to cook it in sour cream sauce. This dairy product removes the bitterness and makes the offal tender, literally melting in your mouth. For stewing in sour cream, you can choose any type of liver; beef turns out well, but chicken turns out especially tasty.

How to deliciously stew liver:

Cut large offal into pieces. Dip the slices in flour and fry until golden brown.
Sauté chopped onions in a small frying pan.
Pour the onion into the liver, add salt, pepper and combine with sour cream. Dilute the thick dairy product slightly with water.
Heat to a boil, reduce the flame and simmer covered for 20 minutes.

You can add fried slices of champignons or potatoes to this dish. An unusual taste is obtained if you use dry wine instead of sour cream.

How to stew chicken liver under a fur coat

Appetizing chicken liver in sour cream and mushroom sauce thanks to the onion coat acquires an amazing taste and aroma. Required:

chicken liver – 1 kg;
sour cream – 0.5 l;
champignons or oyster mushrooms – 180 g;
onions – 3 heads;
flour – 2 tbsp;
breadcrumbs - 2 tbsp;
salt and spices to taste.

How to prepare a tender dish:

Chop the onion into half rings and sauté until golden brown.
Roll the liver slices in flour. It’s easier to do this if you put the components in a plastic bag and shake. Fry the offal in a heated frying pan, adding salt and pepper.
Grease the mold with oil and place the liver layer there, then the onion layer.
Fry the mushroom slices in the same frying pan where the onions were sautéed.
Mix them with sour cream and pour into the mold, sprinkle with breadcrumbs. Bake in an oven preheated to 220 degrees for 20 minutes.

Instead of oyster mushrooms and champignons, you can use grated cheese or a spoonful of tomato paste.

Rice with long grains, buckwheat, and vegetable puree are ideal as a side dish for stewed liver.

Among the huge variety of by-products, liver is the most useful and nutritious. It contains a large amount of vitamins necessary for our body (A, E, B, PP, and others), minerals and trace elements (calcium, iron, iodine, phosphorus and many others). Beef liver is considered the richest in valuable substances.

This healthy product can be prepared in different ways - fry, stew, boil, bake, make liver pancakes and even liver cake, pates, beef stroganoff. And how good are salads and snacks based on it! Almost any side dish for liver is suitable: potatoes in a variety of forms, pasta, rice, buckwheat and other cereals, vegetables, fresh and prepared in various ways.

What is good about stewed liver?

The stewed liver turns out to be especially tasty - tender, very soft, incredibly tasty. In addition, stewed liver has other advantages compared to other cooking methods:

the stewed liver turns out softer and more tender;
when stewing, the liver takes on the taste of additional ingredients;
a huge selection of recipes and sauces for stewing;
a wide variety of ways to prepare stewed liver (frying pan, pots, slow cooker);
there is no need to pre-soak the liver to get rid of bitterness (as before cooking the liver);
fried liver often turns out dry and tasteless - cooking it requires some skill. Stewed liver definitely won’t turn out like this.

The only disadvantage of stewed liver is that it must first be fried, otherwise an unpleasant bitterness will be felt.

Methods for stewing liver

You can stew the liver in the usual way in a frying pan with any sauce, in ceramic pots (adding potatoes and mushrooms), or bake the liver in the oven along with vegetables. The easiest way to cook, perhaps, is to stew the liver in a slow cooker. You can always experiment and try different recipes.

The sauce can be sour cream, creamy, tomato, spicy with spices and herbs, mushroom, piquant with the addition of cognac, figs, apples, prunes and orange juice.

In order for the liver to come out soft and tender, you need to know certain subtleties and nuances and, when preparing this capricious product, strictly follow the rules, which we will talk about now.

Choosing liver for stewing

The quality of the product undoubtedly affects the taste of the dish, so the choice of ingredients must be taken very seriously. When choosing between fresh or frozen liver, preference should be given to fresh.

Before you buy a liver, you need to carefully examine it - it should be smooth, elastic, and the color should be even, there should be no stains or dried areas on the surface.

The smell of good, fresh liver is slightly sweet. A sour smell is a sign of a low-quality product.

The most popular in our country are beef, pork and chicken liver.

Beef liver is tougher and rougher than pork liver, but it contains more useful substances. It is covered with a rough film, which makes cooking somewhat difficult.
Pork liver is fattier, but at the same time softer and more tender. Its taste has a slight bitterness.
Chicken liver is considered a dietary product; it is low in calories, but contains many vitamins.

The choice of liver is determined only by individual taste preferences.

How to prepare liver for stewing

Beef liver is covered with a tough film. It must be removed before cooking in any way. The liver must first be washed in cold water. To make the film easier to remove, the washed liver can be placed in warm water for a couple of minutes. Then you need to cut the liver on one side, and, prying the film with a knife, carefully pull it off.

All large veins, fat, and bile ducts must be removed, otherwise the finished liver will turn out tough.

For stewing, the liver should be cut into small pieces, about 1.5-2 centimeters.

How to stew liver correctly

It is better to first fry the liver over medium heat, no more than 5 minutes. Afterwards you can start stewing. Cooking in this sequence ensures a perfectly soft and tender dish. When stewing, the liver is soaked in sauce and spices, so the dish becomes especially juicy and aromatic.

It is better to salt the liver at the end of cooking. Salt takes away moisture, and this can cause the liver to become dry.

Delicious stewed liver recipes

A classic recipe is liver stewed in sour cream. Sour cream can be replaced with milk or cream; in any case, these ingredients make the liver tender and airy. After frying, the liver should be stewed with sour cream and spices for no more than 15-20 minutes.
Liver stewed with mushrooms is also very tasty. The mushrooms need to be fried separately, then added along with the broth to the liver and simmered for about 10 minutes. For more flavor, you can add herbs and garlic.
An unusual taste is obtained by stewing the liver in wine. You can use additional potatoes and sour cream in this recipe. Fry the potatoes and liver, mix sour cream with spices and wine, gradually add to the liver. Simmer for 10 minutes.

Video recipe: chicken liver stewed in sour cream in a slow cooker

Stewed liver is a very simple to prepare, but incredibly tasty and healthy dish. A large selection of different recipes, an easy and quick cooking process, simple and affordable ingredients - all this makes stewed liver one of the favorite dishes of both novice housewives and experienced cooks.

Liver is a tasty and economical product. Recipes for cooking pork liver can be found to suit every taste. For example, there are various options for hearty hot dishes or cutlets. We also offer a laconic but very appetizing selection of dishes from this healthy offal.

Ingredients:

½ kilo of pork liver;
2 pcs. onions;
100 ml medium fat sour cream;
refined sunflower oil;
salt;
aromatic herbs.

Preparation:

Rinse the liver and remove films. Pour ice-cold salt water over it for a couple of hours.
Rinse the offal again and chop into medium cubes.
Fry the diced onion until lightly browned.
Add the prepared meat to the vegetable and fry for 6 - 8 minutes, stirring frequently.
Pour sour cream over the liver, add salt and sprinkle with fragrant herbs.

Reduce heat to low and simmer the pork liver in a frying pan until cooked, covered. It should become soft and tender.

Cooking Stroganoff style

Ingredients:

½ kilo of fresh pork liver;
1.5 tbsp. natural unsweetened yogurt;
1 medium carrot;
sea salt;
1 PC. onions;
a mixture of ground oregano and basil.

Preparation:

Soak and rinse the liver with cold water in advance. Dry with napkins and cut into thin long cubes.
Fry onions and carrots. The vegetables should be softened, but not too browned.
Send the prepared offal to them and brown the pieces on each side.
Pour the products 1 tbsp. hot water with spices and salt. You can use vegetable broth instead.
Add unsweetened natural yogurt and simmer the dish under the lid for about half an hour over low heat.

Serve the finished liver with gravy with pasta or other dry side dishes.

In a slow cooker with vegetables

Ingredients:

4 dessert spoons of tomato paste;
salt;
2 – 4 bay leaves;
½ liter of hot water;
sunflower oil;
350 g sweet peppers of different colors;
700 g pork liver;
3 pcs. onions

Preparation:

Soak the liver in salted water for several hours, changing the liquid periodically.
Cut the offal into large cubes, approximately equal in size.
Wash, peel and chop all vegetables very finely.
Turn on the multicooker in frying mode and pour oil into it.
When the fat is well heated, add vegetables into it in order - onions, carrots and peppers. Cook the mixture for 5-6 minutes after adding each new portion of food.
Add the liver, mix everything and cook for 12 minutes. Do not fry food until golden brown.
Add water with bay leaves and tomato paste, pour in the sauce. Switch the device to stewing mode and cook under the lid for 20 - 25 minutes.

Salt the liver only at the very end of cooking. Otherwise the product will turn out harsh.

Pork liver with sour cream

Ingredients:

600 g pork liver;
1.5 tbsp. homemade sour cream;
2 onions;
1.5 tbsp. fat milk;
spices and aromatic herbs;
oil.

Preparation:

Remove the film from the pork liver and coarsely chop the flesh. Pour milk over the offal for half an hour.
Place the pieces in a colander and fry them in hot oil. Add salt and season with selected herbs.
Add onion and sour cream. Fry the food for another 3 - 4 minutes.
Fill the contents of the frying pan with water so that it completely covers the liver. Simmer the treat for 17 – 20 minutes under the lid.

Ready-made liver, stewed with sour cream, served with any side dish or simply with homemade wheat bread.

How to deliciously stew with potatoes

Ingredients:

1 large onion and carrot each;
250 g of pork liver, pre-soaked in milk;
6 potato tubers;
butter, coarse salt and seasonings as desired.

Preparation:

Chop vegetables, except potatoes, and fry until golden brown.
Send them small pieces of liver. Salt and season with seasonings.
Add potato cubes to the frying pan and cover everything with salted water. The grounds in the pan should be approximately 2/3 covered with liquid.
Close the container with a lid and simmer the dish over low heat until the main ingredient is soft.

The exact cooking time for the treat will depend on the size of the liver pieces.

Pork liver cutlets in a frying pan

Ingredients:

½ kilo of fresh pork liver;
5 dessert spoons of flour;
1 egg;
250 g fresh lard;
onion to taste;
granulated garlic;
salt and oil for frying.

Preparation:

Immediately cut the offal into pieces and soak for a couple of hours in salted water. Dry with paper towels.
Add pieces of lard and onion to the liver.
Grind the products together using a meat grinder or chop with a blender.
Add egg, salt,
Mix the resulting thick dough well.

Spoon the mixture into a frying pan with oil and fry until golden brown.

Reasons why pork liver tastes bitter after cooking

Near the liver is the gallbladder, and in it itself are the ducts through which bile passes.

If during the cutting process the butcher incorrectly removed the adjacent organ, the offal may be spoiled.

The bile that gets into it will give a strong bitterness, regardless of how the liver was prepared. It spoils the finished dish and makes it practically inedible.

The presence of bitterness in the finished liver is not always a mistake by the butcher who cut the carcass. It happens that the cook himself makes mistakes. For example, it does not cut out bile ducts. When processing an offal, it is imperative to remove all greenish areas of the piece. It is this shade that is characteristic of spilled bile.

Secrets of cooking soft and tasty pork liver

Housewives are always interested not only in why the liver is bitter, but also in how to prevent it or correct an existing problem. In order not to spoil the dish, you need to properly prepare the offal.

In addition to cutting out the bile ducts, you will also need to rinse the liver with ice-cold clean water and remove the film. This is convenient to do with a very sharp and wide knife.

The pork liver itself is quite tough and rough in structure. This can be corrected by soaking the product for a long time.

It can be filled with plain water (salted) or cold milk for several hours. The fat content of the dairy product does not matter. After this procedure, you will be able to prepare a truly soft and tender treat.
If the housewife does not have time to soak the offal for a long time, then you can properly prepare it in just a few minutes. To do this, you will need to cook the liver for 1.5 - 2 minutes in salted boiling water. All that remains is to place the meat in a colander, cool and continue cooking.

If the housewife has already prepared pork liver and noticed that the finished dish is bitter, then correcting the situation will be somewhat more difficult. You can do this with a lot of vegetables. Then you will need to pour hot water over the prepared pieces of liver, add grated carrots, onion cubes, 1 - 2 tsp. granulated sugar and simmer over low heat until the liquid evaporates. You can use any spices. For example, add any of the colored peppers, oregano, dried vegetables and granulated garlic.