Beef liver stewed in sour cream and onions
Beef liver in sour cream with onions, a recipe with a photo of which I offer this time, turns out very tasty and nutritious. I think many people will like the dish.
Moreover, beef offal is low-calorie, so even those who strictly control the calorie content of their foods can cook liver in sour cream sauce. The only thing in this case is to take 10% fat sour cream or replace it with low-fat kefir.
I also recommend preparing even more tender chicken liver fried with onions
You can serve potatoes, buckwheat, rice or pasta as a side dish for beef liver stewed in sour cream and onions.
Ingredients:
- beef liver – 500 gr.,
- onion – 1 head,
- sour cream 20% - 100 g,
- boiled water – 1 glass,
- flour – 1 tbsp. spoon,
- fresh dill - 2 sprigs,
- paprika – 1⁄2 tsp,
- nutmeg – 1⁄2 tsp,
- ground coriander - a pinch,
- ground black pepper - to taste,
- salt - to taste,
- vegetable oil - for frying.
Preparation:
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.
Recipe 7: liver goulash at home
This liver goulash is a worthy addition to almost any side dish.
- Pork liver500 gr
- Onion 1 piece
- Carrots 1 piece
- Dried basil 2 pinches
- Dried dill and parsley 2 pinches
- Ground black pepper2 pinches
- Bay leaf 2-3 pcs
- Flour 3 tbsp
- Salt to taste
- Vegetable oil 2 tbsp
- Tomato paste 2-3 tablespoons
Wash the pork liver, remove all excess and cut into thin slices.
Place in a frying pan with vegetable oil, add chopped onion and grated carrots. Fry a little under the closed lid.
Then add 2-3 tablespoons of tomato paste and stir. Simmer with the lid closed for about 20-25 minutes. At this time, you can add a little water to the liver to make the liver even more tender.
Dilute flour in 1.5 cups of cold water.
Take dried basil, parsley and dill, bay leaf and ground black pepper.
Add all the seasonings to the liver, add salt and stir in the flour diluted in water. Bring to a boil and turn off the heat. The dish is ready.
Place a side dish, such as boiled pasta, on a plate and add goulash to it. Bon appetit!
Beef liver Worclaw style
This recipe, belonging to Polish cuisine, became known back in the 19th century. Currently, this dish is prepared from both pork and chicken liver, but initially beef offal was chosen for it.
So, let's start cooking and take the following products:
- 500 grams of beef liver;
- 5 medium potatoes;
- 2 medium onions;
- 100 ml dry white or red wine;
- 250-300 grams of sour cream;
- 1-2 tbsp. spoons of flour;
- Vegetable oil;
- Greens, salt, spices, herbs (thyme and coriander).
Preparation:
- First of all, remove the skin from the potatoes, wash and cut into thin circles, dry with a paper towel and fry on both sides in a hot frying pan until golden brown.
- We prepare the liver, remove all the films and cut off the veins, cut into small cubes, sprinkle with salt and spices and place in a heated frying pan with vegetable oil, in which we quickly fry it.
- We remove the skins from the onion and cut it into thin half rings, and then send it to the liver, fry everything together for 5-7 minutes, reduce the heat and pour in the wine.
- Evaporate the liquid, and in the meantime mix sour cream, salt, coriander and thyme in a container.
- Pour the sour cream sauce into the frying pan, stir, cover with a lid and simmer for about 10-12 minutes.
- Place potatoes along the diameter of the plate, and liver in sour cream sauce in the center, sprinkle everything with chopped herbs and serve!
Step-by-step recipe with photos
Wash your liver. Clear it of film. To do this, make a small cut on it, pry it with your finger and pull it off.
Cut the liver. How to do this quickly and beautifully? You can first divide it with a knife into several layers, put them in a stack, cut them all together in the middle lengthwise, and then crosswise into small strips 1 cm wide.
Chop the onion and fry it in vegetable oil until golden brown.
Add the liver to it, stir and fry for 3-5 minutes. Reduce heat, pepper, salt, add sour cream and stir. Simmer for 10 minutes (you can cover the pan with a lid). Turn off the gas, taste, add salt if necessary.
Rice is ideal as a side dish for this delicious dish with sour cream gravy.
Liver with onions and sour cream
Beef liver cooked in sour cream sauce with onions is a very tasty and tender dish. You can serve it with almost any side dish - in our family, it is most respected with boiled rice.
ARTICLES ON THE TOPIC:
- Pork liver in sour cream - step-by-step recipes with photos
- Chicken liver in sour cream - step-by-step recipes with photos
- Beef liver with apples and onions Berlin style recipe with photos step by step
To ensure that the liver is juicy and soft, it should not be fried for too long. By the way, I don’t know about you, but I prefer beef liver, and I very rarely buy pork liver, and only for cutlets. You can cook chicken (turkey) liver in the same way, only then the heat treatment is reduced even more.
Ingredients:
Beef liver
(500 grams) Onions (3 pieces) Sour cream (3 tablespoons) Table salt (0.25 teaspoon) Wheat flour (2 tablespoons) Vegetable oil (50 milliliters)
Cooking step by step:
Step 1
To prepare liver with onions and sour cream, take beef (or any other) liver, 3 medium onions, salt (to taste), refined vegetable oil, wheat flour, sour cream.
Step 2
Wash the liver under cold running water, dry it and cut it into portions, cutting off the vessels at the same time.
Step 3
Now sprinkle the liver pieces with wheat flour.
Step 4
Just mix everything together so that each piece is coated with flour.
Step 5
Heat the oil in a frying pan and place the liver in flour. Fry everything over medium heat until golden brown, 5-7 minutes. Periodically turn the liver over.
Step 6
Peel and cut the onion into slices. Add to the liver and fry everything under the lid over low heat.
Step 7
When the onion becomes soft, you can add salt to taste. I don't add much salt.
Step 8
The onion is completely ready, you can add sour cream. Immediately mix everything vigorously and heat the sauce. Don't let it boil, just gurgle, otherwise the sour cream will curdle.
Step 9
That's all - the liver with onions and sour cream is ready.
Step 10
Serve it immediately with any side dish. Serve with fresh or pickled vegetables and fresh herbs. Bon appetit, my dears!
Ingredients
One of the healthiest foods that should be included in your diet at least once a month is beef liver. Recipes: fried with onions and sour cream (recipe with photo) and soft Stroganoff, according to which you will be asked to prepare this product, will surprise you with its simplicity and extraordinary taste. And at the end of the article we will tell you the universal rules for choosing high-quality beef liver.
When choosing a recipe that is suitable for you, base it on your preferences: which technology is closer to you, how much time you are willing to spend on cooking. Also consider what ingredients you have in your kitchen.
Stewed liver in sour cream
The liver is my weakness. I love it in all kinds of dishes, but I especially love it stewed in sour cream, since childhood. It turns out tender, soft, and the sour cream sauce with spices gives it an unusual, piquant and pleasant taste.
Ingredients for “Stewed liver in sour cream”:
- Beef liver – 400 g
- Onion - 1 pc.
- Garlic - 2 teeth.
- Sour cream - 5 tbsp. l.
- Vegetable oil - 2 tbsp. l.
- Wheat flour / Flour - 1 tbsp. l.
- Salt (to taste)
- Black pepper (ground, to taste)
- Nutmeg (ground) - 0.5 tsp.
- Sweet paprika (flakes) - 1 tsp.
- Coriander (ground) - 0.5 tsp.
- Dill (dried or fresh to taste) - 1 tsp.
Cooking time: 30 minutes
Number of servings: 4
Recipe for “Stewed liver in sour cream”:
Clean the liver from the film by first pouring boiling water over it (after boiling water the film will separate without problems). Place on a hot frying pan
And with constant stirring, simmer until all the liquid has evaporated. Add vegetable oil, onion (pre-finely chopped), chopped garlic, dill and all spices (except salt and black pepper) and fry for another 5 minutes. Of course, people on a special diet, pregnant women and children need to exclude spices, leaving only greens.
Add 100 ml of water, bring to a boil, close the lid and simmer over low heat for 10 minutes.
Now add sour cream to the liver, add salt and pepper, and mix. Dilute the flour in ½ glass of cold water so that there are no lumps and introduce it into the liver. Over low heat, stirring occasionally, allow the sauce to thicken to your desired consistency. Let the dish sit for 10-15 minutes and that’s it, you can serve it. Bon appetit to you and your loved ones!!!
Liver in sauce, and with buckwheat porridge, it’s very tasty!!!
In addition to its taste, beef liver is also very healthy!!! It is a storehouse of various valuable elements (iron, copper, zinc, etc.) and other substances useful for hematopoiesis. The liver also contains vitamins A, C, B, E, K, PP and D. The liver is useful for cardiovascular diseases, iron deficiency anemia, diseases of the organs of vision, osteoporosis, and disorders of the endocrine and immune systems. And besides, liver is also a low-calorie product. Therefore, if you adhere to a healthy diet, this is the product for you! I enjoy eating myself and feeding my children!
If you're on a diet, don't look here. This is for my friend, Natashika yohoho, you see, she doesn't eat buckwheat
Recipe 5: how to cook liver goulash
Beef liver goulash prepared according to this recipe turns out to be breathtakingly tasty and incredibly healthy; in addition, a viscous and appetizing gravy is formed in the frying pan, which can be used as a sauce. So, dear cooks, quickly read the recipe and remember how to properly and quickly prepare delicious liver with stewed vegetables.
- Beef liver 800 grams
- Onions 2 pieces
- Carrot 1 piece
- 1 sweet pepper (large)
- Milk 150 milliliters
- Wheat flour 0.5 cups
- Sour cream 3 tablespoons
- Tomato paste 1 tablespoon
- Garlic 2-3 cloves
- Vegetable oil 3 tablespoons
- Dried thyme 1 teaspoon
- Ground black pepper to taste
- Salt 2 teaspoons
- Boiled water 100–150 milliliters
The main secret of cooking liver is to rid it of unpleasant bitterness. This is very easy to do. But first, the offal must be thawed, leaving it at room temperature, and then cleaned of films, vessels and rinsed with cold water to remove dirt and possible clots of coagulated blood.
Wipe clean liver with paper towels and cut into small pieces, preferably cubes. Place the ingredient in a deep plate and pour in a small amount of cow's milk. Leave the liver in this form for 30-40 minutes. It is milk that will deprive it of bitterness and make it suitable for food. In the meantime, the main ingredient is soaking, you have time to occupy yourself with the rest.
Cut the onions into halves, this makes it much easier to peel them. Rinse the vegetable and knife with ice water and cut the halves into thin half rings.
Remove the peel from the garlic cloves in the same way as the onions, and then chop them with a knife, a special press or a regular grater. In a word, act in the way that is most convenient and familiar to you.
Cut the bell pepper into halves, remove the tail and cut out the core with seeds. Rinse the vegetable pieces inside and out, removing dirt and loose seeds. Cut the sweet pepper into strips or cubes.
Peel the carrots from sand and adhering earth, remove the thin skin. Okay, rinse the vegetable thoroughly by rubbing it with your hand. Cut your prepared bright orange beauty into cubes.
When the liver has been soaked in milk sufficiently, drain it, and place the pieces of beef in a dish with flour and roll thoroughly in it.
Heat vegetable oil in a frying pan and place onion half rings in it. Fry them over medium heat for 5 minutes until golden brown. Add the liver pieces rolled in flour to the onion and, stirring all the time, cook for another 4-5 minutes. Then pour the carrots and bell peppers into the frying pan, pour in boiled water, cover with a lid and simmer for 10 minutes. There is no need to increase the heat.
Open the lid, mix all the ingredients, add garlic, salt, spices, dried thyme. Spoon sour cream and tomato paste on top using a tablespoon. If you find it necessary to add a little more water, then do so. Stir the contents of the pan again and, covering again, continue cooking for another 15 minutes. During this time, the beef liver goulash will be fully cooked, all you have to do is remove it from the heat and start serving.
Beef liver goulash is very convenient to serve for lunch along with a side dish of boiled rice, buckwheat or potatoes. Don't forget to generously baste the finished dish with the gravy that remains in the pan. No additional sauces needed. Enjoy healthy and tasty food yourself and treat your loved ones and friends. Bon appetit!
Delicious beef liver in sour cream and tomato sauce
In practice, this is a classic recipe for making beef stroganoff . We have already prepared it, only with pork - I invite you. The technology is the same for both types of meat.
Necessary:
- Beef liver – 300 gr.
- Tomato paste – 1.5 large spoons.
- Sour cream – 100 ml.
- Large carrot.
- Bulb.
- Flour - spoon.
- Pepper, salt, vegetable oil.
Stew:
- Chop the vegetables, fry with a drop of oil.
- Soak the offal in advance and cut it into cubes. Add to vegetables and fry together, stirring frequently for 3-4 minutes. Fire power is average.
- In a separate bowl, combine sour cream and tomato paste. Stir. If the sour cream is too thick, add a little water. Add to the pan.
- Add flour, stir. salt the food and pepper it.
- Simmer the beef stroganoff for 5-7 minutes over low heat.
Recipe 6: Thick beef liver gravy with sour cream and cheese
A thick beef liver gravy recipe that goes very well with mashed potatoes and boiled rice. Any cheese can be used. It turns out delicious with both hard varieties and regular processed cheese.
700 grams of liver;
30 grams of flour;
300 grams of sour cream;
150 grams of cheese;
1. Fry the onion, cut into half rings, until transparent with the amount of oil indicated in the recipe.
2. Cut the beef liver into arbitrary pieces. In strips, cubes, sticks or slices. But not very large.
3. Sprinkle the liver with flour and transfer to the onion. Fry together until a golden crust appears on the liver.
4. Three cheeses and combine with sour cream. Add 120 grams of hot water to the sauce and stir. You can immediately add salt and pepper.
5. Pour the sour cream and cheese into the fried liver.
6. Cover and simmer for 7-8 minutes.
7. Cut the onion feathers, pour into the pan and turn off. Let the gravy sit on the stove for a while, serve with a side dish or on its own. The sauce will become even thicker as it cools.
How to cook tasty and soft beef liver in sour cream sauce
In this recipe, I suggest you cook the liver in a frying pan in a sauce of sour cream and onions. This dinner will please everyone without exception.
It will take a little more than half an hour to cook. But it is not advisable to leave the stove all this time.
We will need:
- Beef liver – 700 grams
- White onion - 4 or 5 pieces
- Sour cream -150 grams
- Vegetable oil for frying
- Black pepper and salt to taste
- Chopped greens to taste
Recipe 2: Beef liver gravy with tomatoes
According to the recipe, the dish is prepared with fresh tomatoes, but this liver sauce can also be made with canned or barrel tomatoes. The taste of the dish will be brighter and richer.
500 grams of liver;
200 grams of broth;
50 grams of butter;
15 grams of flour;
1. Fry the onion, chopped into half rings, with oil.
2. Wash the beef liver, remove the films, cut into strips and sprinkle with flour. Add the onions to the pan and fry together for 2 minutes.
3. Remove the stems from the tomatoes and cut them into small slices. Each tomato is cut into 8 parts and sent to the liver. Fry everything together. If you are using canned tomatoes, you can simply cut them in half.
4. Boil the broth and pour it over the liver.
5. Salt and pepper the dish. Dice and simmer until done, about 8 minutes.
6. At the end, you can add greens and bay leaves to the gravy.
Recipe 7: Pork liver gravy in a slow cooker
Similarly, you can prepare gravy not only from pork, but also from any other liver. You can prepare the food in advance, fry it, add everything you need and set it on a timer.
1 carrot and onion;
700 grams of liver;
Water or broth.
1. Pour the oil into the multicooker container.
2. Cut the onion, three carrots and add to the oil. Cook for 10 minutes on the “fry” mode, but you can also use the baking program.
3. Cut the liver, cleared of films, into 1×3 centimeter rectangles, roll in flour and add to the vegetables. Cook for another 5 minutes.
4. Fill the liver with hot water, which should cover the food by 0.5 centimeters.
5. Salt, pepper, close and turn on the stew for 40 minutes.
6. Open it, add a bay leaf and dried herbs, cover it again and let it sit for about 20 minutes. Serve with any side dishes.
