The liver is a delicious product, and also incredibly useful. This is an excellent source of iron. Therefore, if there are problems with low hemoglobin, you definitely need to make friends with this product. Below you will find interesting recipes for cooking the liver in sour cream sauce. They are quite simple, but the dishes go out delicate and delicious.
Beef liver in sour cream sauce
Ingredients:
- liver of beef - 500 g;
- milk - 130 ml;
- Butter - 40 g;
- sour cream - 150 g;
- onion - 130 g;
- flour - 1 teaspoon;
- mustard - 1 teaspoon;
- salt pepper.
Preparation
The liver is cut into portions and fried on both sides in butter (half of the total volume). By the time of frying with each side should take about 1 minute. We shift the pieces of the liver into a bowl, salt and pepper. Onions are crumbly crumbled and fried in butter, which remains, until redness. Then add flour to it, mix it and cook for another 40 seconds. Pour in the milk and let it sit on a small fire until it thickens. After that, we add mustard and sour cream to the sauce. After a while, salt to taste, lay out the liver, cover the frying pan with a lid and cook for 20 minutes on a weak fire.
Pork liver in sour cream sauce
Ingredients:
- Pork liver - 550 g;
- thick sour cream - 50 g;
- onion - 180 g;
- flour;
- pepper, salt.
Preparation
To the liver was more gentle, soak it for the night in milk or water. Then cut it in small pieces, salt, pepper them to taste. Each piece is crumbled in flour and sent to a frying pan with hot oil. Here it is important to consider the following points - fry the liver in a lid on a small fire, and the pieces should not touch each other. Fry on one side for about 5 minutes. Then turn over and on the other hand fry as much time. After that, the liver is transferred into a saucepan. Now fry the chopped onion until cooked. We transfer it in a saucepan with a liver, pour in a glass of water and, under a lid, stew for about 20 minutes, sometimes stirring. After that add sour cream, about 2 tablespoons of flour and mix well and stew the fried liver in sour cream sauce for another minute.
Recipe for liver in tomato and sour cream sauce
Ingredients
- liver - 450 g;
- sour cream - 40 g;
- tomato paste - 2 tbsp. spoons;
- onions - 200 g;
- flour - 50 g;
- carrots - 200 g;
- spices, salt.
Preparation
The liver (beef, pork or chicken) is cut into cubes and put into a bowl. We pour in flour and mix everything well. We send the liver to the pan. To fry it does not follow, we need it to only change color. As soon as this happens, reduce the fire and add sour cream, stir and simmer on low heat. Onions cut into small cubes and fry it in vegetable oil. When he gets a slightly golden hue, add grated carrot on a small grater and on low fire bring the vegetables to readiness. As soon as the roast is ready, add the tomato paste into it, stir and simmer for another minute. 3. Lay the resulting mixture to the liver and mix it. Now we pour in water - with the quantity you need to determine according to your taste, depending on how thick the sauce we want to get. Also add spices - especially good in this case, will approach pepper black peas and laurel leaf. Extinguish the liver in a tomato-sour cream sauce until ready and serve it on the table with your favorite side dish.
Stewed liver in mustard-sour cream sauce
Ingredients:
- beef liver - 1 kg;
- mustard - 1 tbsp. a spoon;
- sour cream - 200 ml;
- onion - 300 g;
- sugar - 1 teaspoon;
- salt, black pepper;
- Meat broth - 110 ml;
- flour.
Preparation
My liver, dry it, remove veins and cut into small pieces. Mix flour with salt and roll each slice in this mixture, after which fry in vegetable oil. Transfer the liver into a saucepan. Onions are cut into half rings, we lighten it with sugar and fry until red. Add sour cream, stir, taste pepper and salt. We put mustard and bring the mass to a boil. We pour the mass into a saucepan, add the meat broth and stew the liver in sour-mustard sauce for 15 minutes.