Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. To cook the liver in sour cream sauce, we will need: liver; flour; sour cream; milk; vegetable oil; ground black pepper and salt.
Step 2:
Wash the liver, pour salted water and leave for 1 hour so that the bitterness goes away. Water can also be replaced with milk. Then the liver will have a more delicate creamy taste, which, however, will be felt thanks to sour cream and milk in the sauce. Then drain the water, rinse the liver again and remove the films, veins. Cut the prepared liver into small pieces.
Step 3:
Roll the liver in flour from all sides. I used to always pour the flour into a deep plate or bowl and roll the pieces of liver. Now I have found an easier and faster way, thanks to which my hands remain clean, and additional dishes are not needed. I put the liver in a cellophane bag, pour flour (and spices, if needed according to the recipe) into the same place and just shake everything up, having previously tied the bag. So the liver is evenly breaded, and the hands remain clean.
Step 4:
Heat vegetable oil in a frying pan. Add the liver. Fry over high heat, stirring, for about 7 minutes until golden brown.
Step 5:
Add sour cream to the pan. Mix it up.
Step 6:
Warm up the milk.
Step 7:
Pour hot milk into the pan to the liver. Add salt, pepper and mix again.
Step 8:
Bring the sauce to a boil, cover and simmer for about 15 minutes.
Step 9:
You can serve the liver with any side dish. Enjoy your meal!
The density and amount of sauce can be adjusted with milk and the fat content of sour cream. When it comes to meat, I like it to float right in the sauce. But in the case of liver, I prefer a thick sauce. So I let the liquid evaporate more.
Milk can be replaced with cream with a fat content of 10 to 20%.
In addition to the spices specified in the recipe, you can add paprika, turmeric, bay leaf and allspice.
Also, in the process of roasting the liver, you can add onion sliced into half rings.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Beef liver - 130 kcal/100g
