The liver in cream or sour cream turns out so delicate and indescribably delicious that it will be pleasant even to those who do not give preference to offal. Moreover, the stewed liver fits perfectly to any garnish, is prepared faster than meat, and the final cost of the dish turns out to be much lower.
Chicken liver, stewed in sour cream
If you do not have experience in making liver, then we recommend starting with chicken. Chicken liver does not need any special preparation, it is enough to cut off excess films, if any, and you can start cooking.
Ingredients:
- butter - 55 g;
- chicken broth - 235 ml;
- chicken liver - 480 g;
- champignons - 390 g;
- dry white wine - 55 ml;
- sour cream - 230 ml;
- onion - 85 ml;
- vegetable oil - 35 ml.
Preparation
Rinse and dry the pieces of liver. Preheat both kinds of oil in a frying pan and use them for passekrovki onions. As soon as the latter begins to caramelize, put to it pieces of mushrooms, let the latter evaporate all of its moisture and then put the liver and water all with dry white wine. Then add the broth and sour cream, reduce heat under the dishes and heat the liver in sauce until ready.
The liver, stewed with mushrooms - is ideal accompaniment for a plate of freshly brewed pasta or mashed potatoes .
Beef liver stewed in sour cream with meat
For those who have already managed to fill their hands with cooking offal, we offer an unusual combination of beef liver with heart and meat. In addition, what is a ragout has a pleasant taste, it also differs in texture diversity.
Ingredients:
- beef pulp - 460 g;
- beef liver - 480 g;
- beef heart - 290 g;
- wine vinegar - 85 ml;
- garlic teeth - 3 pieces;
- onion - 95 g;
- garlic teeth - 4 pcs .;
- coriander ground - 1 teaspoon;
- sour cream - 130 g;
- parsley greens.
Preparation
Cut the beef pulp into strips, season the meat with half of the vinegar, add a generous pinch of salt and mix everything together. The remaining vinegar will go to marinate the offal - the heart and liver - which should be rinsed, cleaned and cut in pieces similar to meat size in advance.
On a large piece of butter, save the onions. To fry add the garlic and coriander passed through the press, mix and place the meat with the by-products. As soon as the last ingredients come to grips, fill them with half a glass of water, add sour cream and simmer for another 15-20 minutes. Sprinkle the meat stew with parsley.
Liver stewed in sour cream with onions
Ingredients:
- vegetable oil - 10 ml;
- onion - 75 g;
- champignons - 260 g;
- liver - 380 g;
- brandy - 25 ml;
- grain mustard - 5 g;
- sour cream - 290 g;
- handful of spinach leaves.
Preparation
Spare the onion rings and mushrooms in the preheated oil. Season the sauce with salt and wait for all the excess moisture from the mushrooms to evaporate, and they will brown. This time is enough to clear the liver, rinse it and cut into strips. Sprinkle the brandy roast, add mustard and liver. As soon as the liver grasps, pour half a glass of water and add the sour cream sauce. Let the sauce boil until thick, waiting for the liver pieces to be ready. In the final, put a handful of spinach leaves in a hot sauce, stir everything and serve.
If you want to repeat the recipe for stewed liver in sour cream in a multivark, first fry all the ingredients on the "Baking", and after adding water and sour cream switch to "Quenching" and set the timer for 20 minutes. Put the spinach in the prepared dish.