Beef liver in sour cream sauce

Delicious, juicy and soft, with gravy, in a frying pan! Beef liver in sour cream sauce turns out to be very tender, but it's easy to cook! According to this recipe, you can also cook pork. Sour cream sauce softens the characteristic bright taste of this delicacy.

Ropotushka

The author of the recipe

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Composition / ingredients

servings:

Beef liver

800

Onion

Sour cream

100

Milk

100

Wheat flour

Salt

to taste

Ground black pepper

to taste

Bay leaf

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 13 g

Fats 26 % 7 g

Carbohydrates 26 % 7 g

144 kcal

GI: 83 / 0 / 17

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make beef liver in sour cream sauce? Prepare all the necessary ingredients. It is important to choose a fresh and high-quality liver. The liver should be brown or dark red in color, with a slight sweet smell. The film enveloping it should be smooth and smooth without damage. Milk can be replaced with cream with a fat content of no more than 15%. I like the taste of liver better with cream.
Step 2:
Rinse the liver thoroughly, remove the film from it and, if necessary, remove large ducts and cut into cubes with a side of 1.5-2 cm. You can cut it at will, larger or smaller, but keep in mind that the cooking time depends on the size of the pieces. The larger, the more time it will take and vice versa. Add salt, pepper and mix the pieces of liver.
Step 3:
Peel the onion, rinse and cut into small cubes. Heat a deep frying pan with a thick bottom, carefully, so as not to get burned, pour vegetable oil on it and transfer the chopped onion. Add the bay leaf and fry over medium heat, stirring occasionally, for about 2 minutes.
Step 4:
Roll the liver in flour. Leave about a teaspoon of flour, it will come in handy later (step 7). To keep your hands clean and the liver evenly covered with flour, you can use the package. Pour flour into it, transfer the liver there, twist the open part of the package and shake it several times.
Step 5:
When the onion starts to turn slightly golden, increase the heat a little and add the pieces of liver.
Step 6:
Fry the liver on both sides until light brown. It took me about 10 minutes. Remove the bay leaf and throw it away.
Step 7:
Prepare the sauce. To do this, mix sour cream, milk and a little flour in a deep bowl until smooth.
Step 8:
Turn down the heat and add the sour cream sauce. Stir so that it spreads evenly over the dish.
Step 9:
Bring to a boil, add a little salt if necessary. Then cover and simmer over medium heat, stirring occasionally, for another 5 minutes.

Liver is a storehouse of useful substances! However, do not get carried away, excessive consumption of it in food can harm the body.

Beef liver in sour cream sauce goes well with vegetables, mashed potatoes and rice.

If you don't eat onions, you can cook without them. Just fry the liver right away, it will also turn out delicious.

So that during the stewing process the sour cream does not curdle and does not delaminate, pre-mix it with a spoonful of flour in a separate bowl, and then add to the pan. You can replace sour cream with cream of any fat content. But remember, the calorie content of the dish depends on the percentage of fat content of the sour cream or cream you use.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.