Due to the fact that the composition of the liver includes such trace elements valuable to the human body as iron, copper, calcium, magnesium, zinc, the liver has occupied a special place in a healthy diet. Dietitians especially recommend eating it to pregnant women, children and the elderly. Only with proper preparation does the liver retain all its beneficial and nutritious properties. Beef liver is especially useful.
Pick your recipe
You will need
-
- - beef liver - 500 g;
- milk - 0.5 l;
- sour cream - 100 g;
- onion - 2 pcs;
- carrots - 1 pc;
- butter - 30-50;
- salt
- ground black pepper - to taste;
- bay leaf - 1-2 pcs.
Instruction manual
1
Choose the right liver for cooking. Fresh beef liver should be reddish brown, moist at the cut and slightly slippery on the outside. Prepare the dishes for cooking. Cooking stewed liver is recommended in a deep frying pan with a lid.
2
Remove the film from the liver and soak it for 2 hours in milk. This is done in order to reduce the unpleasant aftertaste and remove bitterness. Remove the liver from milk, rinse in water and chop. Can be cut in cubes or cubes. The main thing is that the pieces are not very large and about the same shape.
3
Chop the onion and grate the peeled carrots for about five minutes on a coarse grater. Put the chopped liver in the pan and cover. Leave to simmer for 10-15 minutes.
4
Check availability. To do this, try to break a piece of liver with a spoon. If no blood is released, the liver is ready. Add sour cream to the pan. Stir and continue to simmer the liver with sour cream for another 5-7 minutes. At the very end of the preparation, lay a bay leaf to add flavor to the dish. Serve mashed potatoes, buckwheat or wheat porridge as a side dish for the liver stewed in sour cream.
Useful advice
Try to cook the stewed liver just before serving. If you have to warm it up, then it will become tougher. Remove the bay leaf from the pan immediately after cooking - he already gave the necessary aroma to the dish.
If you have a little stewed liver, then you can grind it in a meat grinder and get a fine, no less useful than the liver itself, paste.