Stroganoff liver with sour cream: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This dish has a juicy and tender taste, the meat melts in your mouth. The main component is chicken, pork or beef liver. Sour cream acts as a sauce, which gives the dish a mild creamy taste. Mashed potatoes, stewed or fresh vegetables, pasta and rice are used as a side dish. Let's get acquainted with a step-by-step Stroganoff liver recipe and a photo of the dish.

How to choose a liver

• To make the Stroganoff liver tender and fragrant, you need to choose the right meat. To do this, follow a few rules.
• Choose fresh, not defrosted.
• Sweet aroma indicates that the liver is fresh, aroma with sourness - on the contrary.
• The surface of the meat should be smooth and elastic. Only spoiled foods have characteristic stains and dryness.
• Fresh chicken liver has a brown tint and a shiny surface. Do not take meat with protruding blood veins.
• Fresh beef meat is coarser, covered with a thick film.
• Quality pork liver stands outamong other types of meat, it has a delicate and mild taste with bitterness. It does not have a thick film.

Meat preparation

At the beginning of cooking, remove the film from the surface of the meat. Wash the liver in cold water and place in a bowl of warm water for 3-5 minutes.

Carefully cut a small piece of meat on one side and remove the film. Repeat the process on the other side.

Since pork has a very thin film, first scald the liver with boiled water and put it in a hot liquid for 20 seconds. Then remove the film.

Blood streaks give the dish a bitter taste, so it's best to get rid of them.

Cut the meat into small pieces (1.5 centimeters) and soak in cold milk for 30-40 minutes. Dry the product with paper towels.

After preparation, you can start cooking beef liver Stroganoff. The pan should be well heated, before frying it is recommended to roll the pieces of meat in flour. It is better to s alt the dish before serving, as the s alt evaporates during cooking.

Next, consider Stroganoff liver recipes (photos of dishes will also be presented in the review).

Classic recipe

In this recipe, use sour cream with a low fat percentage. Homemade product will not work as it is too thick.

Products:

• 500 grams of liver;
• 45 ml sunflower oil;
• 300 grams of sour cream (15-20% fat);
• bulb;
• 2 large spoons of wheatflour.

Steps of cooking Stroganoff liver with sour cream in a pan:

1. Wash the meat, remove the film, cut into small slices.
2. Place the pieces in a plastic bag, add flour. Tie the edges of the polyethylene and shake the meat well. This method will allow the breading to be evenly distributed over the pieces.
3. Peel the onion and cut into thin circles. Fry over low heat for 3-5 minutes.
4. Add meat to the onion, fry together over medium heat until a crust forms. Season to your taste.
5. Pour sour cream into the pan, mix well. Simmer over low heat for 15 minutes. If the sour cream is too thick, add some water or milk.

Serve with herbs and garnish.

Recipe with mushrooms

If using frozen mushrooms, thaw them before cooking. They should not be left with excess moisture.

For Stroganoff liver with mushrooms you will need:

• bulb;
• 500 grams of liver;
• 200 grams of sour cream;
• large spoonful of wheat flour;
• 200 grams of mushrooms;
• seasonings, s alt, pepper.

Cooking process:

1. Wash the meat, remove excess skin and veins. Cut into small slices and pour milk for half an hour. Place the dish with the liver in the fridge.
2. Season the slices and fry in a hot pan.
3. Peel the onion, cut into thin rings. Pour over meat. Shuffle.
4. Mushrooms cut into flat pieces, add to the pan.
5. Sprinkle flour, pour in sour cream, mix. Cover the dish with a lid and simmer over low heat for 10 minutes.

The dish is ready. Add garnish and sprinkle with herbs.

Recipe for cooking in a slow cooker

In the slow cooker, the dish is prepared quickly and is in no way inferior in taste to the classic recipe. In this way, it is impossible to overcook the liver, the meat will remain soft and tender.

Required Components:

• 250 milliliters of milk;
• kilogram liver;
• glass of sour cream;
• bulb;
• 30 grams of tomato paste;
• 15 grams of butter;
• seasonings, s alt and pepper;
• large spoonful of wheat flour;
• greens.

Stroganoff liver cooking process:

1. If you are using frozen meat, thaw it in the refrigerator first. Do not fill the liver with hot water.
2. Remove the veins and film from the meat, cut into small slices.
3. Place the pieces in a bowl of milk for half an hour.
4. Peel the onion and cut into rings.
5. Set the "Frying" mode, pour a spoonful of oil into the bowl, close the lid, let the container heat up for 2-3 minutes.
6. Add onion, fry for a couple of minutes.
7. Place meat, mix, add tomato paste and sour cream. There should be more sour cream. Season and mix well.
8. Close the lid and set the "Extinguishing" modefor 30 minutes.

The dish is ready. Sprinkle the liver with herbs before serving.

Cooking Tips

• The thinner you cut the meat, the softer and more tender the dish will turn out. The thickness of the slices should be no more than 1.5 centimeters.
• If the Stroganoff liver is not completely cooked, place it in the oven for 10-15 minutes.
• If the meat is overcooked, then fill it with milk and also place it in the oven. When the liver is cooked, drain the liquid.
• Milk can be replaced with baking soda. To do this, sprinkle it on each slice and leave for an hour. Then rinse the meat thoroughly in cool water.
• To prevent the meat from becoming tough, stew it for no more than 20 minutes.
• To give the dish a richer taste, add meat broth to the sauce.
• Instead of beef, give your preference to veal. It has a softer texture and is easier to cut.
• Beef meat is recommended to soak from 30 minutes to 4 hours. It all depends on the age of the animal.
• If you are using rustic sour cream with a high percentage of fat, then reduce its amount by half.
• To give the dish a sweet and unusual taste, add some pumpkin puree or grated carrots to the sauce.
• If you want to leave the dish for the next day, it is better to cook the meat and sauce in different dishes. Mix them just before serving.