The liver is a useful product containing easily digestible protein, essential amino acids, many vitamins and minerals. To make the liver tastier, it is better to cook it with sour cream.
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Clean the liver from the film, remove large ducts. Pour the offal with cold water for an hour. Chicken and turkey liver need not be soaked, because it has a more delicate structure.
To get rid of the bitterness characteristic of pork and beef liver, the product must be soaked for 2 hours in milk. After that, the liver will also become much more tender.
Very quickly cooked liver stewed in sour cream. For this dish you can buy pork, beef liver, poultry liver. Prepare 0.5 kg of offal, 3 onions, 250 g of sour cream, black pepper, salt, flour, vegetable oil. Beef or pork liver, cut into small slices and lightly beat.
Roll the slices in flour, fry on both sides in a frying pan until a golden crust appears. Peel and chop the onions in half rings, fry it, transfer to the liver, add sour cream, salt, pepper. If the sour cream is very thick, dilute it slightly with water. After the mixture boils, reduce the heat and simmer for 15-20 minutes under the lid.
Extremely tasty turns out chicken liver baked in sour cream and mushroom sauce. To prepare the dish you will need: 1 kg of chicken liver, 3 onions, 500 g of sour cream, 150-200 g of mushrooms, 2 tbsp. flour, 2 tbsp. breadcrumbs, salt, pepper, vegetable oil. Peel and chop the onions in half rings, fry them in oil. Cut the prepared chicken liver into small pieces, roll them in flour. Fry the product in another skillet for 6-7 minutes.
In a frying pan where the onions were cooked, saute the mushrooms, add sour cream. Pepper, salt, stir and simmer until boiling. Instead of mushrooms, you can add tomato sauce or a slice of grated cheese to sour cream. Put the liver pieces in a baking dish, salt, add pepper, fried onions. Pour the sauce over the dish, sprinkle with breadcrumbs and place in the oven preheated to 220 ° C for 20 minutes.
To prepare the liver in sour cream and wine, you will need the following products: 0.7 kg of liver (any), 150 g of bacon, 3 onions, 200 ml of dry red wine, 100 g of sour cream, vegetable oil, pepper, salt. Cut the liver into medium-sized pieces, slightly fry them in a frying pan on both sides. Transfer it to another pan, fill it with wine and simmer for about 10 minutes. In the oil that remains in the pan after cooking the liver, fry the slices of bacon and onion, sliced in half rings. Put the bacon and onion on the liver layer, pour sour cream, sprinkle with salt, pepper and simmer all together for 5-7 minutes.
For a garnish to the liver, you can cook mashed potatoes, boiled rice, buckwheat porridge.
To cook the liver in Wroclaw-style sour cream, prepare 500 g of beef liver, 2 onions, 200 ml of sour cream, 5 potatoes, 50 ml of dry white wine, 1 tbsp. flour, pepper, salt, green onions, a pinch of thyme and coriander. Peel the potatoes, cut them into thin circles, fry until dark golden, salt.
Cut the beef liver into cubes, sprinkle with salt, pepper, fry in a pan with hot oil. After a few minutes, put the onion, sliced in rings. Cover the pan and simmer for 10 minutes. Mix sour cream with flour, wine, herbs and add to the liver in small portions, stirring constantly. Cook over low heat under a lid for 10-15 minutes. At the end of cooking, put in a pan part of finely chopped green onions, leave the other part to decorate the dish.