In cooking, not only animal meat is used, but also offal. One of their advantages is their low calorie content. Most often, various dishes are prepared from the liver, since it is healthy due to its high content of vitamins and essential microelements. The product can be made soft and tender if stewed in sour cream. This is not difficult to do, especially since modern housewives have a lot of equipment in the kitchen that makes this process easier. For example, in a slow cooker you can quickly and without much effort stew the liver. The dish will turn out soft and juicy, even if it is prepared by a novice cook.
Stewed liver in sour cream in a slow cooker: step-by-step recipe
Before you start preparing delicious and rich goulash, you need to check the presence of the following components in your kitchen:
- fresh beef liver – about 600 g;
- thick and fatty sour cream - about 150 g;
- large carrots – 1 pc.;
- garlic cloves – 2 pcs.;
- low-fat milk – 2 cups;
- drinking water – 1.5 glasses;
- sea salt, bay leaves, allspice - to taste;
- dill greens - a small bunch.
We process the liver
Liver stewed with sour cream in a slow cooker turns out very tender and tasty. But before being subjected to heat treatment, the offal must be properly prepared. To do this, purchase the freshest possible beef liver, and then wash it in cool water, removing all inedible veins and films. After this, the meat product is cut into long slices, placed in a deep plate and poured with regular low-fat milk. The liver is kept in it for at least half an hour.
We need this process so that the beef offal loses all its bitterness. Otherwise, the finished goulash will be so tasteless that it will be impossible to eat.
Advice from experienced chefs
- Frozen meat will always taste somewhat harsher than fresh meat, therefore, before cooking, it must be kept in cold milk for about an hour;
- a fresh product should not smell sour, this is a sign of rancidity. Good liver has a sweetish aroma;
- chicken and turkey liver cannot be red. Its natural color is rich brown, without blood nodules and excess films.
- If you do not remove the film and veins from the beef liver, the finished dish may taste bitter and have an unaesthetic appearance.
Any liver - beef, pork or chicken - is a unique combination of vitamin, amino acid and mineral compositions.
When prepared correctly and in compliance with the optimal temperature conditions, this offal provides the body with a complete daily requirement of vitamin A and such valuable elements as zinc, magnesium and phosphorus.
Cooking process
Liver in sour cream in a slow cooker cooks surprisingly quickly. To do this, place beef offal, previously soaked in milk, as well as carrot sticks into the bowl of the device. Then all the ingredients are poured with drinking water, flavored with spices and cooked in stewing mode for 30 minutes. During this time, the liver should become completely soft, and the broth should almost evaporate. After this, fresh and thick sour cream, as well as chopped dill, are added to the multicooker. All components are thoroughly mixed and cooked in the same program for about ¼ hour.
Cooking liver in sour cream sauce in a slow cooker
Peel the onion and cut into thin half rings. Peel the carrots and grate on a coarse grater. Wash the liver and cut into small pieces. Mix flour with salt and pepper and roll pieces of liver in this mixture.
Pour oil into the multicooker bowl and turn it on to the “Baking” mode, setting the cooking time to 40 minutes. Heat the multicooker for 3-4 minutes, then place the liver in the heated oil and cook, stirring occasionally, for about 10 minutes.
Then add onions and carrots to the liver, mix. After 10 minutes, pour in the sour cream sauce and continue cooking, remembering to stir, until the end of the program. After the end of the program, turn off the heating, close the lid and leave the liver for 5 minutes.
Proper serving for lunch
Liver in sour cream in a slow cooker cooks quite quickly. After the stewing program stops, add grated garlic cloves to the dish, stir well and leave to heat (for 3-5 minutes). Then the stewed liver is laid out on plates and presented to the table along with a side dish such as mashed potatoes, boiled rice or pasta. If desired, sour cream goulash can be eaten just like that, along with a piece of bread. Enjoy your meal!
How to make sour cream sauce for the liver
To prepare the sauce, mix sour cream, mustard, pressed garlic, dried herbs, pepper and salt well. Add milk or cream and mix thoroughly again.
As a side dish for the liver, you can serve boiled pasta, rice, buckwheat or mashed potatoes.
Bon appetit!
You can cook many different and delicious dishes in a slow cooker. One of them is beef liver stewed in sour cream and onions. This simple and quick to prepare dish will appeal to both adults and children.
Rinse the slightly frozen beef liver under cold water, remove the films and bile ducts. It is easier to remove ducts and film from a frozen liver. Cut the liver into small pieces.
Roll the liver pieces in flour.
Peel the onion, cut into four parts and chop thinly.
Pour 2 tbsp into the multicooker bowl. vegetable oil, add the onion and fry for 3-4 minutes, stirring occasionally, on the “Frying” program. The lid can be left open.
Then add the liver, mix with the onion and fry for 3-4 minutes with the lid open.
Pour in 200 ml of warm water, add sour cream, salt and pepper to taste. Stir.
Set the “Stew” mode and time to 20 minutes on the multicooker display. Cook the liver with the multicooker lid closed.
Tasty and juicy beef liver is ready in a slow cooker. Serve the dish sprinkled with fresh herbs.
You can serve mashed potatoes or pasta as a side dish for the liver.
Bon appetit!
For stewing in sour cream, you can use beef, pork or chicken offal. The cooking process itself depends on which main ingredient is chosen. But despite this, there are basic rules that must be followed regardless of which animal’s liver is used.
- The dish will be more juicy if you cook the main ingredient fresh or chilled rather than frozen. But if the liver, which has been frozen, thaws at room temperature, then the taste will not differ.
- Before cooking, poultry by-product only needs to be washed and dried. If there are large pieces, they can be cut into 2-3 parts. But with beef and pork liver you will have to tinker. It has a film, veins and bile ducts that need to be removed. Cut the liver from large animals into cubes or portioned pieces, like chops.
- Before stewing, the offal must be fried. This will allow a crust to form, preserving all the juiciness of the liver. To get a better result, you can pre-bread it in flour.
- The presence of vegetables in the dish will give it flavor and additional juiciness.
- The sauce will not be thick if the sour cream is diluted with boiled water.
- Choose spices and various herbs to taste.
If the liver of large animals is used, it can first be soaked in milk. This will eliminate the bitter taste in the finished dish.
Served with a side dish. The best option is potatoes in any form, pasta. It is also possible to use buckwheat, rice, and legumes as a side dish.
Cooking chicken liver goulash
Chicken liver in a slow cooker with sour cream turns out much more tender than a dish made from beef offal. Therefore, this product is most often used to prepare such a dish.
So, in order for you to get a very tasty and tender chicken liver in a slow cooker with sour cream, you need to prepare:
- thick and fatty sour cream - about 130 g;
- fresh chicken liver – about 600 g;
- large onions – 2 pcs.;
- sunflower oil – 30 ml;
- low-fat milk – 2 cups;
- drinking water – ½ glass;
- heavy cream – 150 ml;
- sea salt, bay leaves, allspice - to taste;
- parsley - a small bunch.
Liver in a slow cooker with sour cream
If you need to quickly prepare something for dinner, then this recipe is just a godsend for young housewives. The dish will be nourishing, tasty and also healthy, so everyone in the family will surely like it.
What products will you need:
- beef liver – 1 kg;
- sour cream - half a regular glass;
- onions – 3 small heads;
- carrot – 1 pc.;
- salt, spices - to taste;
- sugar – 1 tsp;
- flour – 3 tbsp;
- oil for frying.
How to cook liver in a slow cooker with sour cream:
- Beef liver is the most popular offal. It is believed that it contains the most useful substances, vitamins and microelements. It is true, but you need to understand how to prepare this product in order to leave the maximum useful ingredients, improve the taste and make it soft. Here, every housewife has her own achievements, we will also share our secrets with you. First, you need to wash the liver thoroughly and prepare a large bowl to put the whole piece into. Next, it’s as easy as shelling pears, add cold water and leave for half an hour to an hour.
- What then? The water needs to be drained, it will be pale pink or deep pink, it all depends on the offal. The liver must be removed, rinsed thoroughly again directly under the tap and placed on a plate. It would be good to wait a little to allow the excess liquid to drain. Or speed up this process yourself: put a piece of liver in a colander and soak it with paper towels.
- Then cut into portions with a sharp knife. Cubes or strips – it’s up to you, but it’s advisable not to cut the liver too finely, and the same way too coarsely. Find a middle ground.
- The liver is prepared, you can put it aside for now. And it’s also important: if you get a special piece, there are veins, it is advisable to carefully cut them out so that later in the finished dish you don’t come across hard pieces that cannot be chewed.
- Preparing the remaining ingredients: peel the onion, rinse under the tap, cut into rings, and if the onions are large, then into half rings.
- Carrots – peel, grate on a coarse grater, or cut into rings. The thickness of the rings is within 0.5 mm.
- Pour odorless vegetable oil into the multicooker bowl. About 2 tablespoons is enough. Turn on the “Fry” mode and let the oil warm up.
- Place the liver in heated oil and fry on all sides. You can fry the liver in small batches, then every piece will definitely not be left unattended.
- When the liver is fried, you need to take it out and put it on a plate. Add a little vegetable oil to continue working, because you need to move on, first fry the onion in hot oil until barely golden brown, then add the carrots and continue cooking the vegetables in the “Frying” mode for 3 minutes.
- When you see that the vegetables have reached a certain condition, you need to return the liver to its place and mix all the ingredients.
- Now the time has come when you need to add the remaining products: it will be sour cream, salt, sugar, spices, flour and a little water. All this can be prepared in a separate container so that the flour does not form lumps. Mix all ingredients thoroughly and pour white sauce over the liver.
- And the last step - you can close the lid of the device, set the “Extinguishing” program and for now you can relax for a while. By the way, the liver will cook in a slow cooker with sour cream within an hour. During this time, you can do a lot of other work: pay attention to your children, husband, clean the room, relax, drink a cup of coffee or read an interesting book. Choose what you like best while the multicooker is busy with an important process.
- What then? After the signal, you immediately need to mix the liver, taste the liver, and also pinch off a piece of the liver to understand how much more spices or salt to add. Or don’t add anything at all, but just turn off the appliance and think about how to serve this delicious dish.
Combine ready-made liver in a slow cooker with sour cream, any cereals, pasta, vegetable dishes, as well as potatoes (cooked in different ways). Don’t be afraid to experiment and then you will always delight your loved ones with delicious and healthy dishes. Bon appetit and good mood!
Cooking in a slow cooker
Chicken liver in a slow cooker with sour cream is prepared using two programs: baking and stewing. To begin, place onions in the bowl of the device and pour sunflower oil into it. In this composition, the vegetable is fried in baking mode until it turns slightly reddish. After this, chicken liver is placed on the onion and heat treatment is continued until the liquid has completely evaporated. The liver should become slightly soft and browned.
After frying the offal with vegetables, drinking water and thick heavy cream are poured into them alternately. Then the ingredients are seasoned with spices and sour cream is added to them. In this composition, the dish is tightly closed with a lid and cooked in the stewing program for 18-23 minutes. During this time, the liver should become completely soft and absorb the aromas of seasonings and dairy products.
Lastly, add chopped parsley to the chicken goulash and mix everything thoroughly. In this form, the dish is left under the lid in the heating mode for 4-6 minutes.
Beef liver in a slow cooker
Delicious liver, try it!
Ingredients for “Beef liver in a slow cooker”:
- Beef liver (weight doesn’t matter how much you have) - 400 g
- Onion - 1 pc.
- Spices
- Sour cream - 4 tbsp. l.
- Milk (for soaking) - 1 cup.
Cooking time: 70 minutes
Number of servings: 3
Recipe for “Beef liver in a slow cooker”:
Cut the liver into cubes and soak in milk for an hour; if the milk does not cover the entire liver, you can add water. This is what we will need
Place the oil and chopped onion in the multicooker bowl and set the “frying” program for 10 minutes. (I don’t close the lid because I’m not familiar with this program yet and 15 minutes, as in the photo, turned out to be a lot)
3-5 minutes after the start of the program, add the liver, mix and cook until the end of the program
Then add spices, salt, and maybe pepper
And sour cream, mix, close the lid and set the “stew” program for an hour
Bon appetit!
Serve a delicious and satisfying chicken liver lunch
After keeping the goulash with sour cream and chicken liver in the heating mode, immediately begin to eat it. To do this, the hot dish is laid out on deep plates and served to the table along with a piece of white and fresh bread. If you need a more satisfying and high-calorie lunch, then chicken by-product goulash can be consumed for a reason, but poured over some side dish (for example, boiled rice cereal, mashed potatoes or spaghetti).
