Chicken liver in sour cream with onions, fried in a frying pan

Step-by-step cooking

1. Step 1:

   

   Prepare and measure the products. It is better to take the liver chilled, it will turn out softer and tastier. If you have a frozen product, completely defrost it. Then the liver should be rinsed and allowed to drain in a colander.

2. Step 2:

   

   Peel the onion and cut it into half rings. You can cut it into cubes, it's a matter of taste here.

3. Step 3:

   

   Heat the frying pan, pour vegetable oil and put the onion. Lightly fry it over medium heat until transparent, stirring all the time.

4. Step 4:

   

   Turn down the heat, cover the pan with a lid and leave the onion to languish for about five minutes. The onion should not burn, otherwise it will spoil the whole dish.

5. Step 5:

   

   Meanwhile, the liver should be cut, removing the films and fat. I cut it with plates, like beef stroganoff.

7. Step 6:

   

   We put the liver in the frying pan to the onion.

8. Step 7:

   

   Add fire and start stirring intensively so that it is fried from all sides. So we sort of seal the juice inside, it makes the liver soft and juicy. Salt and pepper. I usually don't add other seasonings anymore, we like the pure taste of the liver. We continue to fry. The color will gradually change from pink to grayish-brown.

9. Step 8:

   

   Next, reduce the heat to a minimum and cover the pan with a lid. we leave the liver to stew for a maximum of ten minutes, the fried liver becomes hard and not tasty for a long time. Focus on the size of the pieces. The finished liver on the cut has a uniform color and the juice is transparent.

10. Step 9:

    

    While the liver is being fried, we prepare the sauce. Add flour to the sour cream and stir until smooth.

11. Step 10:

    

    Add sour cream to the liver in the pan, mix well. The warmed sauce begins to thicken, at this time you can add water, diluting the sauce to the desired consistency. We try for salt, add salt if necessary. We leave the liver to stew in the sauce for a couple of minutes, otherwise the sour cream may curdle. Done!