Beef liver in terms of the number of beneficial properties and vitamins surpasses in many ways meat. In addition, the dishes from it are very tasty, nutritious and easy to prepare.
If, during the frying of this product for the best result, it is important not to overexpose it on fire, then the stewed beef liver will in any case turn out soft, soft and fragrant.
Beef liver, stewed in sour cream with onions and tomatoes
Ingredients:
- beef liver - 900 g;
- onion - 275 g;
- fresh tomatoes - 275 g;
- sour cream - 200 g;
- vegetable oil - 75 ml;
- flour - 60 g;
- ground black pepper - to taste;
- laurel leaves - 2-3 pieces;
- salt - to taste;
- spices - to taste;
- fresh greens - to taste.
Preparation
Liver is washed, rid of the membranes and vessels and cut into slices of the desired size. Onions are cleaned and cut into half rings, and tomatoes are diced or slices.
In a deep saucepan, kazanke or frying pan fry until onion in vegetable oil, first onion, then lay the pieces of liver, larded with salt and pepper, and fry for another five to seven minutes. Now we throw tomatoes, and after three minutes we put sour cream. Season with salt, spices of your choice and taste, throw laurel leaves and ground black pepper. We cover the dishes with the liver lid, reduce the heat to a minimum, and try out the dish for twenty minutes. At the end of cooking, we throw finely chopped fresh herbs.
Beef liver, stewed with tomato paste and vegetables in a multivark
Ingredients:
- beef liver - 900 g;
- onion - 275 g;
- carrots - 150 g;
- sweet Bulgarian pepper - 100 g;
- mayonnaise - 100 g;
- purified water - 150 ml;
- tomato paste - 50-75 g;
- garlic - 2 cloves;
- vegetable oil - 75 ml;
- wheat flour - 60 g;
- ground black pepper - to taste;
- Spices and spicy herbs - to taste;
- laurel leaves - 2 pieces;
- salt - to taste;
- fresh greens - to taste.
Preparation
Liver rinses well, remove the film, cut out the sosudars and veins and cut into slices of the desired size.
In the capacity of a multivariate we will mold a little vegetable oil and fry in it pieces of liver, wrapped in flour with salt and ground black pepper, setting the mode "Baking" or "Frying". Then throw the semi-rings of the previously peeled and chopped onions and fry for another seven minutes. We add sliced carrots and sweet Bulgarian pepper, mayonnaise, tomato paste, pour in hot water and add all the spices and herbs. Switch the device to the "Quenching" mode and keep the dish in it for forty-fifty minutes. Ten minutes before the end of cooking, add laurel leaves, finely chopped garlic and fresh herbs.