Animal liver is considered extremely beneficial for the body. The product serves as a source of vitamins, minerals and fatty acids. Liver is also considered a delicacy in the kitchen, which can be difficult to prepare into a gourmet dish. Failures can accompany the housewife while cooking. Learn the secrets of several popular recipes.

How to cook liver in sour cream and onions

Before you cook liver in sour cream and onions, you should take care of choosing the main ingredient. A good offal has an elastic consistency, a soft, moist and shiny surface, without scratches. The old product has a sour smell, so you should not take it, because in the end the dish will turn out bitter, hard and dry due to the presence of stringy films. You should not buy a liver with blood clots, blood vessels and green spots left from damage to the gallbladder on the surface.

The recipe for liver with sour cream assumes that you can use the organ of any animal - chicken, pig, cow. Chicken is considered high quality if it is brownish-burgundy in color, and low-quality chicken is light yellow. Beef liver has a rich cherry color, and when pierced, scarlet blood flows out of it. Veal meat ideally has a shade from brown to red, without a gray coating. When purchasing a frozen product, you need to make sure that there are no icy deposits or orange color on the surface.

Liver recipes in sour cream and onions

Liver in sour cream sauce turns out very tasty if you add a lot of spices to it - nutmeg, ginger, cinnamon, curry, cloves. Any recipe involves pre-frying the organ to remove bitterness. Stewing, baking in foil or oven, using a slow cooker and steaming - all this can be used to get delicious liver with onions and sour cream.

The readiness of the dish is determined by a knife - when pierced, the liver does not bleed blood or ichor. It is better to bake the offal for no longer than half an hour, adding a piece of lard to it for softness. For any processing method, the rule is that too much time is unacceptable, otherwise tender meat turns into hard meat. You can serve the finished dish with vegetables, cereals, and salads. How to cook delicious beef liver?

Beef liver in sour cream

By adding fermented milk products, the recipe for preparing beef liver with sour cream helps to obtain a flavorful and appetizing dish, famous for its tenderness and softness. Fried liver in sour cream will turn out especially tasty and beautiful in the photo if you select the freshest products and follow the manufacturing technology so as not to overdo it with processing.

Ingredients:

• beef liver – 0.4 kg;
• onion – 1 pc.;
• garlic – 2 cloves;
• sour cream – 5 tablespoons;
• vegetable oil – 2 tbsp;
• wheat flour – 1 tbsp;
• a mixture of ground nutmeg, sweet paprika flakes, black pepper, ground coriander - 3 teaspoons;
• dry dill – 1 tsp.

Cooking method:

1. Peel the offal from films, pour boiling water over it, cut it, simmer in a hot frying pan until the moisture evaporates. Add oil, add finely chopped onion, spices and garlic. Fry for 5 minutes.
2. Add half a glass of water, boil, cover with a lid, and simmer over low heat for 10 minutes.
3. Add sour cream sauce, salt, add flour diluted with half a glass of water.
4. Stirring constantly, let the stew gravy thicken. After a quarter of an hour, you can serve with buckwheat porridge.

Chicken

Stewed chicken liver with sour cream is very popular because, unlike pork and beef, it does not need pre-treatment to get rid of bitterness. It has no films, so cooking time is significantly reduced. A properly executed dish has a high calorie content, delicate texture and mild taste. It is good to give to children.

Ingredients:

• chicken liver – 0.3 kg;
• onion – 1 pc.;
• sour cream – 3.5 tbsp;
• butter – 10 g;
• flour – 1 tbsp;
• water - half a glass.

Cooking method:

1. Melt the butter in a frying pan and fry the onion half rings until light golden brown.
2. Cut the offal into pieces, add to the onion, salt and pepper. Fry for half a minute on each side so that the product remains pinkish.
3. Pour in the flour, stir quickly to absorb the liquid, add water, stir thoroughly until the flour lumps dissolve.
4. While stirring constantly, allow the sauce to thicken and simmer for 3.5 minutes.
5. Pour in the sour cream sauce, stir quickly, turn off the heat so that the sour cream does not curdle.
6. Serve with vegetables.

Fried liver with onions and sour cream

A classic combination is fried liver with onions and sour cream, because it gives a special harmony to the dish. The benefits of the by-product are undeniable. There are many recipes for liver in sour cream and onions as a traditional dish. A properly prepared hearty delicacy in accordance with step-by-step instructions has a subtle soft taste without bitterness or harshness, and looks good and tasty in the photo.

Ingredients:

• liver – 0.4 kg;
• flour – 2 tbsp;
• vegetable oil – 2 tbsp;
• onion – 1 pc.;
• carrots – 1 pc.;
• sour cream – 1/3 cup;
• greens - a bunch.

Cooking method:

1. Wash the offal, dry it, cut it into thin slices, roll in flour.
2. Chop the onions and carrots.
3. Heat sunflower oil in a frying pan, fry the liver (a minute on each side), add the onion-carrot mixture, salt, pepper, and sour cream.
4. Simmer uncovered over high heat for 6 minutes, leave the sauce for 6 minutes.
5. When serving, sprinkle with herbs.

Turkey liver in sour cream

Like chicken, turkey liver with sour cream and onions is easy and simple to prepare, because you don’t need to soak it to get rid of bitterness and clean it from films. Many people will like this healthy stew if it is made correctly. Then the soft, delicate dish will delight the eye with its appearance, the sense of smell with its subtle aroma, and will visually look good in the photo.

Ingredients:

• turkey liver – 0.6 kg;
• onion – 1 pc.;
• bay leaf – 1 pc.;
• sour cream (mayonnaise, heavy cream) – 5 tbsp. l.;
• garlic – 2 cloves;
• greens (parsley, basil, cilantro, green onions) - a bunch.

Cooking method:

1. Cut the offal into pieces and place in a greased frying pan over medium heat. Add salt and wait for the water to boil.
2. Add onion half rings, chopped garlic, stir. Pour in sour cream and 175 ml of hot water, stir, and boil for 6 minutes.
3. Pepper, add bay leaf and herbs. Simmer for 2-3 minutes, remove from heat. Close the lid and leave for a couple of minutes.

Pork

Pork liver with sour cream is a little more difficult to prepare because it is pre-processed. The film can be easily removed after treatment with boiling water, and the bitterness will go away after soaking in cold milk, water with soda or salted liquid. To obtain a particularly delicate taste, you can beat the product with a hammer, simultaneously marinating with garlic and salt, as long as time allows.

Ingredients:

• pork liver – half a kilo;
• onion – 1 pc.;
• carrots – 1 pc.;
• sour cream – 4 tbsp.

Cooking method:

1. Chop the onion, grate the carrots coarsely, sauté them together in a deep frying pan in sunflower oil for 5 minutes.
2. Wash the liver, dry it, cut it into strips, add it to the pan, add salt and pepper.
3. Fry for 6 minutes, stirring occasionally. Add sour cream.
4. Simmer for 5 minutes, serve with side dish.

Video

You know, what I want to talk to you about today is how to cook beef liver so that it is soft and juicy. Many housewives are afraid of this dish, unfairly believing that only professional chefs can cook liver quickly and tasty, and they think that liver, in principle, is not easy to cook so that it turns out juicy and soft.

I hasten to assure you of the opposite: tender beef liver in sour cream is a quick and easy dish that turns out very, very tasty. Of course, as with any recipe, there are nuances and secrets on how to properly prepare beef liver, but believe me, even the most inexperienced and novice housewife can follow them.

My mother taught me how to properly cook beef liver so that it was soft - it was she who suggested me a good recipe for cooking beef liver in sour cream.

At that time, I was just taking my first culinary steps; I had virtually no experience in cooking liver. But I got this recipe for how to deliciously cook beef liver in a frying pan with sour cream the first time, and it came out very tasty and appetizing.

Since then I have prepared this dish often, and I am always pleased with the result. I will be happy to share with you how delicious it is to cook beef liver with sour cream quickly and without much hassle. Shall we go to the kitchen?

Ingredients:

• 0.5 kg beef liver;
• 1 small carrot;
• 1 large onion;
• 5-6 tablespoons of high fat sour cream;
• 2-3 tablespoons of vegetable oil for frying;
• salt, ground black pepper to taste.

We wash the liver with cold water, remove films, vessels, pieces of fat (if any).

Cut the liver into pieces 7-10 mm thick. The piece sizes are such that there are approximately 2-3 per serving. The shape of the liver portions depends on the shape of the piece being cut, so they will be slightly irregular in shape and may vary slightly from each other.

Place the chopped pieces of liver in a spacious bowl and pour boiling water over them (so that all the pieces are covered with water). Let it sit for about 5 minutes. This procedure will help the liver remain soft and juicy.

Peel the onions and carrots. Cut the onion into half rings and grate the carrots on a coarse grater.

How long to cook beef liver so that it is soft:

Heat a frying pan with half the vegetable oil. Place the liver and fry over fairly high heat on both sides until golden brown. Then simmer on low heat under the lid for 3-5 minutes. At the end add salt and pepper.

At the same time, in another frying pan, sauté the onions and carrots in vegetable oil, stirring occasionally, for 5-8 minutes.

In a small bowl, combine sour cream with 2-3 tablespoons of boiling water.

And pour this sour cream over the sautéed vegetables. Add salt and pepper. Mix.

Place the frying pan with sour cream and vegetable sauce on the fire, bring to a boil and add the liver. Turn the liver over in the sauce so that the pieces are completely covered.

Place on the lowest heat and simmer the beef liver in sour cream for another 5 minutes.

This beef liver, stewed in sour cream, is good on its own, and in company with some kind of side dish (porridge, potatoes), and with vegetable salad.

Liver is a simple and affordable product that can be prepared tasty and quickly. Despite the fact that this ingredient in many dishes is cheap, not all housewives can prepare it, but there is nothing difficult about it.

Stewed pork liver in sour cream and onions

Cooking simple foods that cost pennies correctly and tasty is an art that many housewives need to learn.

A dish prepared according to this simple recipe will surprise and delight all family members. Milk will remove bitterness and unpleasant aftertaste, making it soft, delicious and aromatic.

Stewed chicken liver recipe

Chicken liver is one of the most tender and soft, so you need to cook it correctly so that you don’t end up with regular minced meat.

Ingredients:

• 0.4 kilograms of liver;
• salt;
• 50 milliliters of oil;
• sour cream – 0.4 liters;
• 4 onions;
• 1 egg;
• flour – 1 tablespoon.

Cooking time: 40 minutes.

Calorie content per 100 grams: 104 kcal.

1. The onion is peeled, cut into half rings and fried in oil, then transferred to a bowl, and the liver is fried in the remaining oil for a minute on each side, but before that it must be rolled in a mixture of flour and eggs;
2. Place the onion on top, pour sour cream, salt, cover and cook for 25 minutes over low heat.

This dish is best served with mashed potatoes or any other side dish, as well as fresh and pickled vegetables.

Beef liver stewed with carrots

Beef liver, like pork liver, is very tough and to make it tasty, you just need to cook it correctly. Even from simple products you can always create something extraordinarily fragrant and healthy.

Ingredients:

• 1 kilogram of liver;
• 100 grams of flour;
• oil;
• ground pepper;
• bulb;
• salt;
• greenery;
• 2 tomatoes;
• 1 carrot.

Cooking time: 1 hour.

Calorie content per 100 grams: 117 kcal.

1. The liver is thoroughly washed, cleaned of inedible elements, cut into medium-sized pieces, rolled in flour and fried in vegetable oil for 3 minutes on each side;
2. The onion is finely chopped, the carrots are grated and put into a frying pan with salt and spices, cooked for a couple more minutes and transferred to a saucepan with a thick bottom;
3. Add a little water to the pan so that it does not slightly cover its contents, as well as sour cream, and simmer over low heat for 40 minutes, stirring from time to time;
4. At the very end of cooking, add chopped herbs and tomato cut into slices, keep on fire for several minutes and turn off.

The liver according to this recipe always turns out juicy and tender.

Liver stewed in sour cream sauce in a slow cooker

In a slow cooker, every housewife can prepare a tender and tasty dish that is ideal for various side dishes. Liver in sour cream is both an addition to the side dish and at the same time a gravy.

Ingredients:

• flour – 0.5 cups;
• oil;
• 1 onion;
• 650 grams of liver;
• ground pepper;
• 0.5 glasses of water;
• 0.5 cups sour cream.

Cooking time: 50 minutes.

Calorie content per 100 grams: 110 kcal.

The liver can be cooked not only in a frying pan or pan, but also in a slow cooker, and this will not change its taste at all.

1. The onion is cut into circles, placed in a multicooker bowl and fried in oil in the “frying” mode;
2. The offal is washed, cut, breaded in flour, added to the onion and fried until golden brown on both sides;
3. Combine water with sour cream, add spices, salt, mix and pour this sauce into the bowl;
4. The multicooker is switched on for 20 minutes in the “quenching” mode.

Stewed liver in sour cream is ready. This dish can become a real decoration for your everyday and holiday table.

Cooking tips

Many people love liver, but not everyone can cook it tasty. Most often, cooks are faced with such problems as bitterness of the dish, dryness, and hardness.

For the dish to turn out perfect, the liver should only be fresh, not frozen, with a smooth and elastic surface without stains and unpleasant odors with a sweetish aroma.

To make beef liver softer, you must remove the film that covers it. Pork and chicken do not have it, but there are vessels and veins, which are also carefully removed, since they can make the dish too bitter and unpleasant in taste.

To ensure that the dish does not taste bitter and is tender, the liver is kept in milk for half an hour before cooking. Sour cream and mayonnaise, which are added during frying, also gives it softness and aroma.

To ensure that the liver remains juicy inside even after cooking, it must be rolled in breadcrumbs or flour. In this case, you need to cook it quickly and not overheat it, as this can make it tough and a little dry.

Beef liver is a very valuable food product. It contains practically no fat, a lot of protein and microelements necessary for health. Include it in your diet and your body will not know the deficiency magnesium, phosphorus, iron, zinc and selenium, which is recognized as a leader among antioxidants. Liver contains vitamins A, E, D, folic acid, which is necessary for pregnant women and children, ensures the normal functioning of the circulatory and immune systems. Cooking beef liver in sour cream is quite simple and quick, because this product does not like long-term heat treatment. And the sour cream sauce that results from stewing can make even those who have previously been indifferent to beef liver fall in love with this dish.

Other offal recipes:

You will need:

• beef liver 800 gr
• milk 100 -150 ml
• onions 2-3 pcs
• sour cream 0.5 liters
• flour 2 tbsp.
• ground black pepper
• allspice peas 4-5 pcs
• Bay leaf
• little vegetable for frying

Step-by-step photo recipe for cooking beef liver in sour cream:

Wash the liver and clear it of films. Usually the films are easily separated by hand; if necessary, help with a knife.

Remove large vessels, which may be inside the liver - cut them out with a knife.

Cut the liver into large pieces 1.5 cm thick.

Place the prepared liver pieces in a bowl and pour milk- this technique is used to make the liver tender and remove remaining blood from it. Leave for 30 minutes.

Clean and chop the onion.

Fry the onion in vegetable oil until soft. Transfer the fried onions to a clean bowl or take another frying pan to fry the liver.

Every piece of liver dip in flour from all sides.

Fry the liver on both sides in vegetable oil. There is no need to fry for a long time, just enough so that the liver is covered with a light crust. The liver does not like long heat treatment.

Place in a thick-bottomed or non-stick pan pour 100 ml hot water, add bay leaf, allspice peas and pieces of fried liver, salt and pepper it.

Place the liver on top fried onions and sour cream, salt and pepper. Cover the pan with a lid, bring to a boil and simmer over low heat for 15-20 minutes. This time is enough for the liver to cook. Longer simmering will cause the liver to become tough. A couple of times during the simmering process stir the contents of the pan, taste and add salt if necessary. If the sour cream is very sour, you can add a teaspoon of sugar. Balance the taste.

Liver prepared in this way turns out very tender and juicy.

Bon appetit!

Beef liver in sour cream. Brief recipe.

You will need:

• beef liver 800 gr
• milk 100 -150 ml
• onions 2-3 pcs
• sour cream 0.5 liters
• flour 2 tbsp.
• ground black pepper
• allspice peas 4-5 pcs
• Bay leaf
• little vegetable for frying

Wash the liver and clean it of films, remove large vessels.
Cut the liver into large pieces 1.5 cm thick.
Place the prepared liver pieces in a bowl and cover with milk for 30 minutes.
Peel and chop the onion, fry in vegetable oil until soft.
Transfer the fried onions to a clean bowl or use another pan to fry the livers.
Dip each piece of liver into flour on all sides and quickly fry until lightly browned.
Pour 100 ml of hot water into the bottom of a thick-bottomed or non-stick pan, add bay leaves, allspice and pieces of fried liver, salt and pepper it.
Place fried onions and sour cream on top of the liver, salt and pepper.
Cover the pan with a lid, bring to a boil and simmer over low heat for 15-20 minutes. Stir during simmering process.

In contact with

Beef liver is rich in protein, vitamins, micro- and macroelements. At the same time, despite the noticeable fat content, this offal has a moderate calorie content and can be present in the menu of those losing weight, as well as in sports diets.

Let's look at a step-by-step recipe with a photo of beef liver stewed in sour cream, indicate the dietary effects and limitations of the resulting dish, and list possible options for its composition.

Carefully, quickly, according to the rules - recipe and preparation

To make beef liver soft and as healthy as possible, you need to follow several essential rules when choosing the starting product and preparing it.

First of all, it is better to purchase not frozen, but chilled offal. Its freshness can be judged by the following signs:

• The liver pulp is uniformly colored - dark purple, the color of ripe cherry beef and lighter, reddish or brownish veal.
• The color of the vascular tubes is the same as the color of the pulp
• Reddish, but not brown juice.
• The smell is sweetish, without the slightest sign of ammonia.

Beef liver enters the distribution network already processed, without large vessels and bile ducts. However, a light thin bluish film remains on it. Before cooking, this cover must be removed. To make the process easier, the liver can first be doused with boiling water or slightly frozen.

Cleaned and prepared offal is often soaked in milk to remove any bitterness. In addition, beef liver can be lightly pounded, especially if it is cut into thick enough pieces.

It should be fried quickly and stewed briefly, since prolonged processing in boiling liquid makes the liver excessively hard.

Minimum set of products for a dietary recipe for beef liver with sour cream:

• half a kilo chilled;
• four tablespoons of low-fat;
• medium size;
• salt and ground black pepper;

Having prepared everything you need, you can start cooking:

• Rinse, dry the liver and remove the covering film, slightly cutting its edge with a sharp knife. Cut the pulp into not too thick strips.
• Peel the onion, wash and cut into squares.
• Heat a frying pan with a small amount of vegetable oil over high heat, quickly fry the onion, and, without reducing the heat, add the liver. Stirring and turning, cook for three to five minutes.
• Reduce heat to medium, season with salt and pepper, stir, add sour cream, cover and simmer covered for 10 to 15 minutes.

The resulting healthy dish contains about 130 kilocalories in 100 grams.

Beef liver in diets - uses and limitations

Proteins, natural complexes of antioxidants and vitamins, minerals and biologically important elements contained in beef liver determine its undeniable nutritional value:

• improves vision, kidney function and skin condition;
• maximum promotes hematopoiesis and eliminates anemia;
• phosphorus strengthens the skeletal system;
• And normalize hormonal levels;
• keratin increases endurance during physical activity;
• protein complexes nourish muscles, maintain skin, nails, hair and mucous membranes in optimal condition.

Beef liver is not too high in calories and, at the same time, quickly makes you feel full. There is even a special liver diet that can reduce weight by 8 kg per week.

However, despite all its undoubted nutritional benefits, beef liver contains a considerable amount of cholesterol. Therefore, when losing weight, including the liver diet, it is recommended to consume no more than 100 g of this product per day. The same dietary restriction - up to 100 g of beef liver per day - is present in old age, when excess cholesterol poses a direct threat to the condition of blood vessels.

Recipe Expansion

When making liver stewed in sour cream, the following additional ingredients are used:

• Other vegetables – , . These low-calorie additives go well with both sour cream and the specific liver flavor.
• Milk, cream,... Dairy components soften the taste, but at the same time add calories. This is especially true for cream and butter.
• . Pieces of liver are often rolled in it, thereby further thickening the sour cream sauce. Flour is not recommended in weight loss diets.
• Other spices - red and green paprika, marjoram, allspice,