Beef Liver Braised in Sour Cream and Milk
Liver is delicious any way you make it, but with a sauce it's even better. You can make more sauce by adding extra milk or sour cream. I used 15% sour cream — I wouldn't go any richer, or the sauce turns out too thick, its moisture evaporates fast, and it stops resembling a sauce at all.
Cooking method
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Step 1:
Gather the ingredients. To make liver in sour cream sauce, you'll need: liver, flour, sour cream, milk, vegetable oil, ground black pepper, and salt.
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Step 2:
Rinse the liver, cover it with salted water, and let it sit for 1 hour to draw out any bitterness. You can use milk instead of water — that gives the liver a more delicate, creamy taste, though it'll come through anyway thanks to the sour cream and milk in the sauce. Then drain, rinse the liver again, and remove any membranes and veins. Cut the prepared liver into small pieces.
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Step 3:
Dredge the liver in flour on all sides. I used to dump the flour into a deep plate or bowl and roll the pieces in it, but I've since found an easier, faster way that keeps my hands clean and saves a dish: I put the liver in a zip-top bag, add the flour (and any spices the recipe calls for), seal it, and just shake it all up. The liver gets evenly coated and my hands stay clean.
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Step 4:
Heat the vegetable oil in a skillet. Add the liver. Fry over high heat, stirring, for about 7 minutes until browned.
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Step 5:
Add the sour cream to the pan and stir.
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Step 6:
Warm the milk.
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Step 7:
Pour the hot milk into the pan with the liver. Add salt and pepper and stir again.
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Step 8:
Bring the sauce to a boil, cover, and simmer over low heat for about 15 minutes.
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Step 9:
Serve the liver with any side dish you like. Enjoy!
- You can adjust the thickness and amount of the sauce with the milk and the fat content of the sour cream. With meat, I like it practically swimming in sauce, but with liver I prefer a thick sauce, so I let more of the liquid cook off. You can use cream (10–20% fat) in place of the milk. Besides the spices listed, you can add paprika, turmeric, bay leaf, and whole allspice. You can also add half-ring onion while frying the liver.
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
