The liver is a very healthy and tasty product. It is rich in proteins and vitamins (especially group B). In addition, the liver is available, it can always be bought for reasonable money. But how to cook so that the healthy would still be tasty? For example, how to cook a liver in a Stroganov manner? So much so that she was no worse in taste than in a restaurant!
Pick your recipe
You will need
-
- - veal liver 300g;
- - onion 1pcs (large);
- - vegetable oil 2 tbsp. l.;
- - sour cream 20% fat 150 g;
- - salt
- pepper to taste.
Instruction manual
1
Prepare the liver. It should be fresh, best of all - calf. You can, of course, cook this dish from beef liver, but before cooking it must be soaked in milk for 1.5-2 hours. Before slicing, clear the liver of films, bile ducts, rinse thoroughly and pat dry with napkins.
2
Cut the liver into cubes with a thickness of 0.5-0.8 cm, 3-4 cm long. It is best to cut the liver that is not completely thawed. Lightly sprinkle it with flour.
3
Chop the onion. This is best done as follows: cut the onion in half along its “clothes”, cut the halves in half again (also along), then thinly cut across. Get a thin "straw".
4
Heat the pan strongly, pour vegetable oil into it. Put the chopped liver on a hot surface, fry on all sides over high heat. As soon as it is browned, a crust forms on the slices of the liver. Add onions and reduce heat to medium. Fry everything together until the onions become transparent.
5
In a liver fried with onions, pour a glass of low-fat sour cream, salt and pepper to taste. Reduce the heat to a minimum; cover the pan with a lid.
Stew the liver for no more than 10 minutes, otherwise it will become stiff. If you use beef liver, the stew can be increased up to 15 minutes.
6
The Stroganoff liver is ready. Serve it with rice, pasta or mashed potatoes. The finished dish can be decorated with fresh herbs.
Useful advice
Since the liver itself has a pronounced taste, do not add to it when stewing herbs or aromatic spices, only salt and pepper.
Fry the liver in small portions so that it does not produce juice ahead of time. If you are waiting for guests and you need to cook a large quantity of it, fry in several stages, not all at once.
If you overexposed the liver on fire, only prolonged quenching can save it. It will not be so tender and fragrant, but it will certainly become soft.