Delicate stewed liver in sour cream, recipe

The liver, especially beef, contains a largethe amount of iron, so it is simply irreplaceable for the prevention of anemia. At the same time, if you cook it correctly, it has a delicate taste. The most common, mostly from the fact that it is not difficult to prepare, is the recipe, according to which the stewed liver is cooked in sour cream.

If a beef liver is taken, thenit is well washed, and all veins are removed from it, the film is removed. The liver is cut into small pieces, falls in a mixture of flour, salt and spices, laid out on a heated frying pan, where it is cooked until golden, after which half a glass of sour cream is added. The product is stewed until the resulting sauce thickens. At this point, cream is poured into the liver, a roasted chopped onion is placed separately. For some time the dish continues to stew on fire. The sauce should be partially evaporated to prevent it from getting too liquid. After the liver of beef, stewed in sour cream, is removed from the fire, it puts a small amount of grated cheese, everything is well mixed and can be fed to the table.

There is also a fairly simple recipe forwhich makes a liver chicken with sour cream. It should be noted that the chicken liver, in contrast to beef or pork, in itself has a more delicate taste. The byproduct is well washed, dried on a paper towel and placed in a frying pan. The first time, until the liquid that the liver gives is evaporated, you do not need to add oil. About 7 minutes the dish will be cooked in its own juice, then a small amount of vegetable oil is poured, put the chopped onion, and about 10 minutes all is fried. Now sour cream is added, the liver is salted, peppered and stewed some more time until cooked. You can wait until the whole sour cream is absorbed, and you can leave a little gravy.

A celebratory dish can be a stewed liver insour cream with mushrooms. In this case, take a chicken product is preferable, although not fundamentally. For cooking, the liver is fried with onions in vegetable oil, a small amount of sour cream is added, boiled water is added (the sauce should not be too thick), the dishes are covered with a lid and stewed for 20 minutes. Freshly chopped fresh mushrooms are added to the dish (it is better to take oyster mushrooms), everything is salted, spices are added, left on fire for another 10 minutes. Before the end of cooking, the dish is sprinkled with grated cheese and finely chopped dill.

When a stewed liver is cooked in sour cream,it is worth paying attention to a few points. It should be taken into account that the veal liver has the most delicate taste. If a sub-product of an adult animal is taken, it is better to soak it in advance for several hours (up to 4) in milk (this does not apply to the chicken liver). Flour in gravy usually serves as a thickener, so you can put it at will.

It is better if the stewed liver in sour cream isto salivate at the end of cooking. Also in the sauce with sour cream, you can add a spoonful of tomato, this will expand the taste range of the dish. In addition, you can experiment with gravy, for example, stewed onion with a sour cream mixer or blender, and after that add to the fried liver. It is necessary to make sure that the onion is not too fried, otherwise there may be a bit of bitterness in the dish. Too long to keep the liver on fire is not worth it, before it is removed, the slices should crunch a little. However, for some time the dish is left under the lid "walk". The best option would be the use of home-made sour cream for cooking the liver, which is slightly acidic, more flavorful than the store's taste.

A good side dish to this dish can serve as boiled potatoes or rice.

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