Delicate stewed liver in sour cream, recipe

The liver, especially beef, contains a large 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 what is not complicated in cooking, is the recipe, according to which the stewed liver is cooked in sour cream.

If a beef liver is taken, then it is cleaned well beforehand, and all veins are removed from it, the film is removed. The liver is cut into small pieces, crumbled 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 partially evaporate 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 mixes well and can be served to the table.

There is also a fairly simple recipe that makes a chicken liver with sour cream. It should be noted that 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 ready. You can wait until all sour cream is absorbed, and you can leave a little gravy.

A stewed liver can be stewed in sour cream with mushrooms. In this case, take a chicken product is preferable, although not fundamentally. To cook, 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. The dish is added freshly chopped fresh mushrooms (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 preparing a stewed liver in sour cream, it is worth paying attention to a few points. It should be taken into account that the most delicate taste is possessed by veal liver. 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 will be salted at the end of cooking. Also in the sauce with sour cream, you can add a spoonful of tomato, this will expand the flavor 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 gently crackle. However, for some time, the dish is left under the lid "walk". The best option is to use for cooking the liver of home-made sour cream, which has a slightly sour, more saturated than the store's taste.

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