The liver is a wonderful product in its nutritional qualities, and in the speed of preparation of hearty and tasty dishes from this product. If you ran home from work in the evening, and a hungry family awaits you at home, then if you have packs of sour cream and a piece of liver at home, you can quickly prepare a wonderful dinner. If you cook the liver in sour cream and boil buckwheat or pasta for a side dish, you can quickly feed your household and then relax or do other things. We will tell you how to cook the liver in sour cream to feed both the household and guests with a delicious and satisfying dish.
Many do not like the liver. But try to cook it in sour cream, and maybe you will love this dish.
In order to cook the liver in sour cream, you need a piece of liver (for this dish it is better to take beef), sour cream, onions, butter for frying, salt, water. You can also use starch (preferably corn) or flour to thicken the sauce.
If you prefer fairly thick sauces, then you will need it.
The first step is to clear the liver of all films and ducts. Since in the future the liver will be stewed, then in milk it can not be soaked, but simply cut into not very large pieces.
Then you should chop the onion into quarters of the rings.
In a sufficiently deep saucepan, you need to melt the butter, add a little vegetable oil there (so that the butter does not burn). Onions are laid there and a little salt is added.
It should be said that slightly salted onions will be fried better, prettier and faster than not salty. So keep this fact in mind and safely use in cooking. Fry the onion until a little golden.
After this, you need to add the liver and fry a little to a whitening state.
When the liver turns white, you need to add boiling water there so that it practically covers the onion along with the liver. We cover it all and continue to simmer. Since sauce is also important in this dish, in addition to the liver, stewing takes about an hour. At this point, the broth will already receive transparency, and the liver will become quite soft.
Now back to the issue of using flour as a thickener for sauce. Depending on how much liver is used and how much broth is obtained, we determine the amount of flour. On average, a 700 g piece of liver will require a tablespoon of flour with a small slide. The best option, of course, will be when the flour is slightly fried in a pan until a slight color change. As soon as the color of the flour changes to cream, it is immediately necessary to remove it from the heat and pour a little broth or water from the stewpan into the flour. Then we stir so that the lumps disappear and pour it all into the liver. However, if you are too lazy to bother with frying the flour, you can simply throw a tablespoon of flour into the stewpan, and then stir it all vigorously with a spatula until the lumps disappear. After that, add 100-150 grams of sour cream.
Stir well and let the liver boil and boil for about two minutes. It makes no sense to wait longer, as sour cream can behave incorrectly and suddenly curl up. Of course, this will not happen with homemade good sour cream, but such sour cream does not always happen with us.
After the liver has boiled in sour cream, turn off the gas and close the stewpan again with a lid. After 15 minutes, you can lay the dish on plates.
Chicken liver in sour cream sauce is prepared in approximately the same way ; this is also a very tasty dish.
We can say that the liver in sour cream becomes tastier the next day, when all the components have already exchanged smells and tastes.
As a side dish, this dish will suit everything that goes well with sauces, for example, fried or boiled potatoes, buckwheat, mashed potatoes, rice, pasta.