Stroganov's Liver in the Multivariate

Fans of beef stroganoff definitely will not pass by this dish. The liver can be cooked in a Stroganov style in a pan, but when cooking in a multivark, you can be absolutely sure that as a result we will get tender pieces of liver in sour cream, and not stewed rubber, overexposed in a frying pan.

Chicken Liver in Stroganoff - recipe

Such an option of cooking the liver will be appropriate for both a daily dinner and a festive table.

Ingredients:

Preparation

Before preparing a liver in a Stroganovian fashion, it is necessary to perform several stages of preparation. First, we clean the liver of the films and bile ducts, rinse, cut into large chunks and soak in milk for several hours (preferably - at night). Such pretreatment will make the beef liver soft and will save you from excessive bitterness.

Onions cut into half rings, tomatoes - cubes. In the "Baking" mode, let's lightly let the vegetables in, and then add the pre-cut liver and "bake" another 10-15 minutes. After, add 2 tablespoons of flour and fry 3-5 minutes. In the cup multivarki pour 1.5 cup boiled water, add sour cream, salt and pepper. Preparation of the liver in a stroganovski will take 1 hour in the "Quenching" regime. A few minutes before the end of cooking, add a couple of laurel sheets.

While the liver is preparing, you can make a garnish of young potatoes, rice, buckwheat, or pasta. The ready aromatic liver is served along with gravy, sprinkled with herbs. Bon Appetit!