One of the most useful meat offal is the liver of animals and birds. It contains vitamins, microelements, and the bird's liver is considered dietary, due to the large content of amino acids and low caloric content. The liver of geese and ducks, with their specific nutrition throughout the world, is considered a delicacy.
But this product has a special smell, taste and characteristic bitterness. Therefore, when preparing it, you need to use ingredients and spices that, if not completely, would significantly reduce this lack of product. You can keep the liver in the milk or a special marinade before cooking. Also, the liver dish turns tender, soft and juicy when preparing it in sour cream and onions.
In today's article, we will tell you in detail how to cook a liver with sour cream and onions
Stewed liver in sour cream with onions
Ingredients:
- a liver any - 0,5 kg;
- onions - 150 g;
- sour cream - 150 g;
- vegetable oil - 25 ml;
- black pepper;
- salt;
- chopped herbs.
Preparation
The liver is washed, we release from the vessels and large membranes, cut into small pieces, peel the onion with rings or semirings.
We pour vegetable refined oil on the heated frying pan, fry first the onions until golden, then spread the pieces of liver and on strong heat toast on all sides for no more than three minutes, add sour cream, pepper and salt, reduce heat and blown under the lid for ten to fifteen minutes, periodically stirring.
Beef liver in sour cream with onion and carrots
Ingredients:
- liver of beef - 750 g;
- onions - 250 g;
- carrots - 150 g;
- sour cream - 200 g;
- vegetable refined oil - 60 ml;
- mixture of peppers;
- salt;
- chopped herbs.
Preparation
Beef liver is washed, dried, remove the film, cut into thin slices and fry in small portions in a frying pan with vegetable refined oil for no more than two minutes each serving. In the same frying pan fry in onion, cut the semicircles onion until golden, spread the carrots and fry another five minutes. Now spread the roasted liver, add sour cream, a mixture of peppers and salt and stew under the lid for fifteen minutes.
Serve with hot mashed potatoes , decorated with greens.
Chicken liver in sour cream with onion
Ingredients:
- chicken liver - 550 g;
- onion - 300 g;
- sour cream - 100 g;
- vegetable refined oil - 60 ml;
- mixture of peppers;
- salt;
- chopped greens if desired.
Preparation
In a heated frying pan, adding vegetable oil, fry until golden and peeled and cut into half rings. Then add the washed, dried and sliced chicken liver to the onions, and fry, stirring constantly. When the liver changes color, add the sour cream salt and a mixture of peppers and blown out under the lid for fifteen minutes, stirring occasionally.
Chicken liver baked in sour cream with onion and mushrooms
Ingredients:
- chicken liver - 550 g;
- onions - 200 g;
- sour cream - 250 g;
- mushrooms - 120 g;
- wheat flour - 30 g;
- breadcrumbs - 30 g;
- vegetable refined oil - 60 ml;
- mixture of peppers;
- salt;
- chopped greens if desired.
Preparation
Chicken liver is washed, dried, cut into pieces, pour over the flour and fry on
In the baking dish, greased with refined vegetable oil, lay out the fried liver and top with salt and a mixture of peppers. Fry in a pan, peeled and cut into half rings, onion and put the second layer. In the next step, fry the mushrooms until the juices evaporate, add sour cream, salt, pepper, warm and pour from above on the liver with onions. In the end, cover with breadcrumbs and put in a preheated oven for 220 degrees for twenty minutes.
We serve with any side dish or vegetables, having sprinkled with greens at will.