Beef Stroganoff - a dish of Russian cuisine, named after Count Alexander Stroganov. The history of the creation of the dish is not known for certain, but there are many variants of its occurrence. Although, what is the significance of the story, if an amazing delicious dish is served on our tables for the second hundred years, and still does not lose its popularity.
In the recipes below, we will analyze how to prepare beef stroganoff from the liver.
Beef Stroganoff's Recipe from Beef Liver
Ingredients:
- beef liver - 350 g;
- champignons - 250 g;
- vegetable oil - 1 tbsp. a spoon;
- onions - 1 pc .;
- brandy - 30 ml;
- flour - 1 item;
- mustard whole-grain - 1 tbsp. a spoon;
- sour cream - 150 g;
- Greek yogurt - 150 g;
- salt, pepper - to taste.
Preparation
Onions cut into rings and fry in a brazier with preheated vegetable oil. After 5 minutes add to the onion chopped champignons and continue cooking for another 5 minutes, until the surplus moisture evaporates.
While the mushrooms and onions are roasting, we will take care of the liver. Beef liver is cleaned of films and ducts, thoroughly washed and cut into strips. We pile the pieces of liver in flour mixed with salt and pepper. Liver in a floury breading is added to the onion with mushrooms and fried for 5 minutes. Now add to all ingredients sour cream, Greek yogurt , mustard and a little brandy. Stew Beef Stroganov a couple of minutes and remove from the fire. Beef stroganoff from the liver with sour cream is served with a side dish of boiled rice, abundantly sprinkled with herbs.
By analogy, beef stroganoff is prepared from pork liver, lamb liver or calf.
Beef stroganoff from chicken liver
Ingredients:
- onions - 1 pc .;
- champignons - 10-12 pieces;
- chicken liver - 500 g;
- flour - 1 item;
- sour cream - 500 ml;
- dry white wine - 1 item;
- tomato paste - 2 tbsp. spoons;
- paprika - 1/2 tbsp. spoons;
- garlic - 2 cloves;
- vegetable oil - for frying;
- greens - to taste;
- salt, pepper - to taste.
Preparation
We chop the onions into thin rings and pass them until golden in olive oil. To the fried onions, add thin plates of champignons and continue cooking for a couple of minutes. Now in the pan send shredded garlic and pour all the wine. As soon as the liquid evaporates, the chicken liver can be added to the fried ingredients, and while cooking is still in progress
To prepare the liver, we wash it and dry it with paper towels. We cut the liver with a large straw and roll in a mixture of flour, salt and pepper. Fry the liver in breadcrumbs with all the other ingredients until it becomes a light golden hue.
Mix sour cream, tomato paste, paprika, salt and pepper. The resulting sauce pour the liver and stew it for 2-3 minutes. Sprinkle the dish with herbs and serve it to the table.
In order to cook beef Stroganoff from the liver in a multivark, fry all the ingredients in the "Baking" or "Frying" mode, and then, after adding the sauce, warm up on the "Heat" for 10 minutes.