Chicken liver in Stroganov's style in the multivariate: the recipe for cooking

The Stroganov's liver in the multivarche is very popular with those who like dishes from offal. As you know, this dinner got its name thanks to Count A. G. Stroganov. It was he who came up with such a hearty and tasty dish, which, moreover, is prepared very quickly and easily. And to make sure of this, let us present to your attention his detailed recipe.

Chicken liver in a Stroganov style: photo and method of preparation

Necessary ingredients for the dish :

• Fresh chicken liver - 900 g;
• Leaves of a laurel - 2-5 pieces;
• Small bulbs - 2 pcs .;
• Fresh milk - for soaking the by-product;
• Red ripe tomatoes - 2 pcs .;
• Sour cream thick 30% - 3 large spoons;
• Flour sifted wheat - 2 large spoons;
• Drinking water at room temperature - 2 faceted glasses;
• Salt iodized, aromatic spices, seasonings and sweet pepper ground - add to the liver to taste;
• Fresh greens - a small bundle (optional);
• Refined sunflower oil - 75 ml (for roasting dishes).

Processing of by-products

Although the original recipe involves the use of a beef product, the Stroganov's liver in a multivariate turns out to be more delicious and tender from a chicken by-product (or turkey). It needs to be thoroughly washed, gently cleaned of bile ducts and hard films, and then chopped into straws and soaked in fresh milk for 30-50 minutes. This procedure will get rid of bitterness, as well as make the ingredient softer, juicy and tender.

Processing of additional products

The Stroganov's liver in the multivarka provides for the use not only of fresh by-products, but also of vegetables such as ripe tomatoes and bulbous bulbs. They need to be washed, cleaned, and then chopped with a knife. It is also recommended to rinse fresh herbs and finely chop it.

Heat treatment of the dish

Preparing the liver in a Stroganov type in a multivark is required in stages. To do this, the subproduct should be put in a bowl along with onions and sunflower oil, and then turn on the baking mode and, stirring constantly, fry for a quarter of an hour. Next to the meat should be added sifted flour, chopped tomatoes, stir and cook in the same program for about 7 minutes. After that, the products need to be well mixed, sprinkled with salt, pepper, spices and other spices, pour in water, lay out thick sour cream, laurel leaves and fresh greens. In this composition, the chicken liver in a Stroganoff style should be cooked in the quenching regime for an hour. During this time, the subproduct will become completely soft and absorb a fragrant sour cream sauce.

How to serve for dinner

As you can see, the Stroganov's liver is cooked very quickly and easily in a modern kitchen appliance. Such a hearty and aromatic dish from chicken by-product is preferably presented to a family dinner only hot. Also it is recommended to make a garnish separately from the tubers of young potatoes, pasta or some cereal (buckwheat, long-grain rice, millet, pearl barley, etc.).