Stroganoff liver with sour cream: recipe with photo

This dish has a juicy and delicate taste, the meat melts in your mouth. As the main component, chicken, pork or beef liver is used. Sour cream acts as a sauce, which gives the dish a soft creamy taste. As a side dish, use mashed potatoes, stewed or fresh vegetables, pasta and rice. We will get acquainted with a step-by-step recipe for the liver in a Stroganov style and with a photo of the dish.

How to choose a liver

• In order for the liver to turn tender and aromatic in a Stroganov style, you must choose the right meat. To do this, follow a few rules.
• Choose a fresh, not thawed product.
• The sweet aroma indicates that the liver is fresh, the aroma with sourness - vice versa.
• The surface of the meat should be smooth and elastic. Only spoiled foods have characteristic spots and dryness.
• Fresh chicken liver has a brown tint and a shiny surface. Do not take meat with prominent blood veins.
• Fresh beef meat is coarser, covered with a thick film.
• High-quality pork liver stands out among other types of meat with a delicate and mild taste with bitter taste. She does not have a thick film.

Meat preparation

At the beginning of cooking, remove the film from the surface of the meat. Wash the liver in cold water and place in a bowl of warm water for 3-5 minutes.

Carefully cut a small piece of meat on one side and remove the film. Repeat the process on the other side.

Since pork has a very thin film, first scald the liver with boiled water and put in a hot liquid for 20 seconds. Then remove the film.

Blood streaks give the dish a bitter taste, so it’s better to get rid of them.

Cut the meat into small pieces (1.5 centimeters) and soak in cold milk for 30-40 minutes. Dry the product with napkins.

After preparation, you can start cooking beef liver in a strict manner. The pan should be well heated, before frying it is recommended to roll pieces of meat in flour. It is better to salt the dish before serving, as the salt evaporates during cooking.

Next, consider the recipes of the liver in a Stroganov style (photos of dishes will also be presented in the review).

Classic recipe

Use sour cream with a low fat content in this recipe. A home product will not work, because it has too dense texture.

Products:

• 500 grams of liver;
• 45 milliliters of sunflower oil;
• 300 grams of sour cream (15-20% fat content);
• bulb;
• 2 large spoons of wheat flour.

Stages of cooking the liver in a Stroganov style with sour cream in a pan:

1. Wash the meat, peel the film, cut into small slices.
2. Place the pieces in a plastic bag, pour in the flour. Tie the edges of the polyethylene and shake the meat well. This method will allow the breading to evenly spread over the pieces.
3. Peel the onion and cut into thin circles. Fry over low heat for 3-5 minutes.
4. Add meat to the onion, fry together over medium heat until a crust forms. Season to your taste.
5. Place sour cream in a pan, mix well. Simmer on low heat for 15 minutes. If sour cream is too thick, add some water or milk.

Serve with greens and a side dish.

Mushroom recipe

If you use frozen mushrooms, they should be thawed before cooking. They should not remain excess moisture.

For a Stroganoff liver with mushrooms you will need:

• bulb;
• 500 grams of liver;
• 200 grams of sour cream;
• a large spoon of wheat flour;
• 200 grams of mushrooms;
• seasonings, salt, pepper.

Cooking process:

1. Wash the meat, remove excess skin and veins. Cut into small slices and pour in milk for half an hour. Put the dishes with the liver in the refrigerator.
2. Season slices and fry in a hot pan.
3. Peel the onion from the skin, cut into thin rings. Pour to the meat. Mix.
4. Cut the mushrooms into flat pieces, add to the pan.
5. Pour flour, pour sour cream, mix. Cover the dishes and simmer on low heat for 10 minutes.

The dish is ready. Add the side dish and sprinkle with herbs.

Cooking Recipe

In a slow cooker, the dish is cooked quickly and is in no way inferior to the taste of the classic recipe. In this way, it is impossible to overcook the liver, the meat will remain soft and tender.

Necessary components:

• 250 milliliters of milk;
• kilogram of liver;
• a glass of sour cream;
• bulb;
• 30 grams of tomato paste;
• 15 grams of butter;
• seasonings, salt and pepper;
• a large spoon of wheat flour;
• greens.

The process of cooking the liver in a strict manner:

1. If you use frozen meat, then first defrost it in the refrigerator. Do not fill the liver with hot water.
2. Remove the veins and film from the meat, cut into small slices.
3. Place the pieces in a milk container for half an hour.
4. Peel the onion and cut into rings.
5. Set the mode "Frying", pour a spoonful of oil into the bowl, close the lid, allow the container to warm up for 2-3 minutes.
6. Add onions, fry for a couple of minutes.
7. Place the meat, mix, add the tomato paste and sour cream. Sour cream should be more. Season and mix well.
8. Close the lid and set the "Extinguishing" mode to 30 minutes.

The dish is ready. Sprinkle greens with liver before serving.

Cooking Tips

• The thinner you cut the meat, the dish will be softer and more tender. The thickness of the slices should be no more than 1.5 centimeters.
• If the liver is not fully cooked in a strict manner, place it in the oven for 10-15 minutes.
• If you overcooked the meat, then fill it with milk and also place in the oven. When the liver is cooked, drain the liquid.
• Milk can be replaced with baking soda. To do this, sprinkle each slice on it and leave for an hour. Rinse the meat thoroughly in cool water.
• To prevent meat from becoming stiff, cook it for no more than 20 minutes.
• To give the dish a richer flavor, add meat broth to the sauce.
• Instead of beef, give your preference to veal. It has a softer consistency and is easier to carve.
• It is recommended to soak beef meat from 30 minutes to 4 hours. It all depends on the age of the animal.
• If you use village sour cream with a high percentage of fat, then reduce its amount by half.
• To give the dish a sweet and unusual flavor, add a little pumpkin puree or grated carrot to the sauce.
• If you want to leave the dish the next day, then better cook the meat and sauce in different dishes. Mix them immediately before serving.