Beef Liver Braised in Sour Cream with Onion
The most tender pieces of liver in a sour-cream sauce! Beef liver braised in sour cream with onion is a great way to feed your family something wholesome and delicious. Thanks to a quick soak, the liver comes out without its characteristic odor, and the sour cream keeps each piece tender and juicy inside.
Julia
Recipe author
Beef Liver Braised in Sour Cream with Onion
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 %
5 g
Fats 38 %
5 g
Carbohydrates 23 %
3 g
78 kcal
GI:
100
/
0
/
0
- It's best to use fresh (not frozen) beef liver, since the white membrane peels off more easily. Pay attention to the color, too — good beef liver should be the shade of ripe cherries; darker means an older animal, and lighter can signal problems. Once you've chosen your liver, rinse it thoroughly under running water, pat it dry with a paper towel, and remove the membrane and any veins. To get rid of the characteristic off-smell that shows up when beef liver cooks, give it a soak: pour clean water into a deep bowl or pot, squeeze in the lemon juice, and submerge the liver so the water covers it completely. Let it soak for 30 to 40 minutes; the soak draws the blood out of the liver and the odor goes with it. Then drain, and rinse the liver well under running water until the water runs clear. Cut the liver into pieces. Peel, rinse, and dice the onion. Melt a small pat of butter in a skillet and add the chopped onion. Fry the onion, stirring constantly, until the butter is fully absorbed and the onion is soft and translucent. Add the liver pieces to the skillet and cook over medium heat for 6 to 8 minutes (depending on their size), until the liver just begins to brown. Add the sour cream, pickle brine, and mustard powder, and stir everything together well. Season the liver with salt and pepper to taste. Cook for another 5 minutes, then take the skillet off the heat. Serve the braised beef liver in sour cream and onion right away, hot. Baked or boiled vegetables make a good side. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream with 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
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Brine - 1 kcal/100g
- Mustard powder - 378 kcal/100g
- Beef liver - 130 kcal/100g
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