Beef Liver in Sour Cream Sauce
A delicious, wholesome liver dish in just an hour. What I love about this recipe is how much rich, tasty sauce it makes. It goes with just about any side, but it's best over grains, pasta, or mashed potatoes.
Cooking method
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Step 1:
Gather your ingredients.
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Step 2:
Rinse the liver, cover it with water, and let it soak for 30 minutes. Drain, then cut the liver into small pieces.
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Step 3:
Wash, dry, and chop the dill.
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Step 4:
Heat vegetable oil in a skillet and add the liver. Cook over medium heat, stirring, until all the liquid has evaporated.
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Step 5:
Whisk the sour cream and flour together with the water until smooth and lump-free. Strain the mixture through a sieve if needed.
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Step 6:
Add the nutmeg, paprika, and coriander to the skillet and cook, stirring, for 3 minutes.
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Step 7:
Pour the sour cream–flour mixture into the skillet and stir.
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Step 8:
Bring to a boil and simmer another 10 minutes, until the sauce thickens. At the end, season with salt and pepper and sprinkle with chopped herbs.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 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
- Dill greens - 38 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
- Water - 0 kcal/100g
- Paprika - 289 kcal/100g
- Ground coriander - 25 kcal/100g
- Nutmeg - 556 kcal/100g
- Beef liver - 130 kcal/100g
