Turkey liver in sour cream

Of available products, simple and fast! For the whole family! Turkey liver in sour cream is a simple everyday dish, which will not be difficult to prepare even for a novice hostess. In sour cream gravy, the liver turns out to be especially tender and delicious. It is important not to put it out for a long time, then it will be as soft as possible.

Julia

The author of the recipe

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Composition / ingredients

Servings:

Turkey liver

600

Onion

Sour cream

140

Water

170

Vegetable oil

Wheat flour

Salt

to taste

Ground black pepper

to taste

Basil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 11 g

Fats 53 % 16 g

Carbohydrates 10 % 3 g

204 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make turkey liver in sour cream? Prepare the necessary ingredients. If the liver is frozen, defrost it in advance on the bottom shelf of the refrigerator. Sour cream is suitable for any fat content. The higher the fat content of sour cream, the more nutritious the dish will turn out.
Step 2:
Pre-peeled onions wash, cut into half rings.
Step 3:
Wash the turkey liver, dry it well. Cut off the fat and film particles. Cut the liver into pieces of the desired size.
Step 4:
In a frying pan, heat the vegetable oil slightly. Fry the onion, stirring occasionally, until half cooked. The onion should become almost soft.
Step 5:
Put the chopped liver in the frying pan with the onion.
Step 6:
Fry the liver with onions over medium heat until the color changes. At the same time, stir frequently so that the pieces are fried evenly on all sides. They should become light on the outside, and remain pinkish inside. Do not hold the liver for a long time so that it retains its softness.
Step 7:
Take the sour cream out of the refrigerator in advance so that when added to the dish it is not cold. Combine sour cream with flour, rub until the lumps disappear. If desired, you can pre-fry the flour in a dry frying pan until light brown. Then the sauce will turn out to be more saturated in color.
Step 8:
Add water in small portions, stirring the mass until smooth each time.
Step 9:
Turn down the heat so that the pan is not too hot. Then the sour cream will not curdle during subsequent heating. Pour sour cream diluted with flour into a frying pan, mix. Bring the liver to a boil.
Step 10:
Add salt to the dish, add ground black pepper, dried basil, mix. Use spices and seasonings to taste and desire. If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, keep this in mind so as not to over-salt the dish.
Step 11:
Simmer the turkey liver at a low boil for about 5 minutes, stirring occasionally.
Step 12:
Serve turkey liver in sour cream with any side dish. Bon appetit!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what to do so that they don't curdle?"

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .