Liver stewed in sour cream in a slow cooker

Liver stewed in sour cream in a slow cooker

Meat by-products contain a lot of useful substances that have a low calorie content. Their inclusion in the diet is reasonable. Cooks have nothing against liver dishes, realizing that it can be made soft, fragrant and tasty. Win-win option - put it out in sour cream. This process is simple, and it can be further simplified by resorting to the help of kitchen appliances. Liver stewed in sour cream in a slow cooker, almost always turns out juicy and tender, even if the cook does not have much experience.

Cooking Features

Extinguish in sour cream can be chicken, beef or pork liver. The technology of preparation will depend on the choice of the main product, but there are a few general points about which you should be aware, regardless of which animal’s liver you are going to cook.

  • Fresh or chilled liver during cooking is more juicy than frozen. But the difference will be almost imperceptible if the by-product is allowed to thaw at room temperature.
  • Chicken liver does not need serious preparation, it is enough to rinse and dry, large specimens divided into 2-3 parts. Pork and beef liver require great effort. With these products, you must remove the film, cut out of them fragments of the bile ducts. It is optional, but it is desirable to soak the liver of large animals in water or milk - this manipulation allows you to get rid of the bitter taste. Beef or pork liver can be cut in portions, as in chops, or in small cubic or rectangular pieces.
  • Fry liver before stewing. Due to this, a crust is formed, preserving the juiciness of the liver inside. For better effect, the liver can be breaded in flour.
  • The use of vegetables allows you to give the dish juicy and pleasant aroma.
  • To keep the sauce from being too thick, sour cream for liver quenching is rarely used in its pure form — it is diluted with boiled water. Experienced chefs recommend using warm water for this.
  • Spices and spices are added to the dish to taste. Their choice may depend on what animal’s liver is planned to be extinguished.

Serve liver stewed in sour cream with garnish. Best suited for this potato and pasta. A good option would be buckwheat. It is permissible to cook for a side dish of rice, beans, peas.

Beef liver stewed in sour cream in a slow cooker

Composition:

  • beef liver - 1 kg;
  • milk - 150 ml;
  • sour cream - 150 ml;
  • water - 100 ml;
  • onions - 100 g;
  • vegetable oil - 80 ml;
  • table mustard - 10 ml;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Rinse the liver in running water. Pour with boiling water to make it easier to remove the film. Blot with paper towels.
  • Clear offal from films, cut out vascular formations.
  • Cut into oblong pieces, like beef strogans, or slightly thicker.
  • Fill with milk, mix. Put in half an hour in the fridge.
  • Flip the liver into a colander to make excess milk glass.
  • Peel the onions and cut them into small rings or halves of the rings.
  • Mix sour cream with salt, pepper, mustard. Dissolve with warm boiled water.
  • Pour oil into the multicooker bowl. Start the unit in “Hot” mode. In the absence of this program, “Baking” mode is selected.
  • After a couple of minutes, put the liver in the butter. Cook it for 5 minutes.
  • Add onions and continue frying for the same amount.
  • Stop the multicooker, switch it to “Extinguishing” mode. Add sour cream sauce, mix. Lower the lid and cook in the selected mode for 30 minutes.

The beef liver according to this recipe is juicy and tender, with a light savory taste, pleasant aroma.

Pork liver stewed in sour cream in a slow cooker

Composition:

  • pork liver - 0, 5 kg;
  • milk - 0, 2 l;
  • sour cream - 100 ml;
  • water - 50 ml;
  • apples - 0, 4 kg;
  • onions - 100 g;
  • vegetable oil - 40 ml;
  • salt, pepper - to taste;
  • flour - how much will leave.

Method of preparation:

  • Cut the liver into 2 cm thick layers, after removing the bile duct from it. Fill with milk and leave in a cool place for an hour.
  • Drain the milk, cut the liver into bars and roll in flour.
  • Wash apples. When they are dry, cut the seed boxes out of them. Cut the flesh into thin slices.
  • Remove the onion from the onion, cut it into thin half rings.
  • Switch on the slow cooker for 15 minutes in the “Frying” or “Baking” mode. Pour in the oil. After 2 minutes, add the liver. Cook it for 5 minutes.
  • Add apples and onions, continue cooking until the program ends in the selected mode.
  • Mix sour cream with salt and pepper, slightly dilute with water. Pour the sauce over the liver.
  • Turn on the Quenching program, cook liver for 20 minutes.

Apples give pork liver stewed in sour cream, juiciness and unique taste. The recipe is a little-known, but one of the most successful.

Chicken liver stewed in sour cream in a slow cooker

Composition:

  • chicken liver - 0, 5 kg;
  • flour - 60 g;
  • onions - 150 g;
  • sour cream - 100 ml;
  • water - 100 ml;
  • vegetable oil - 40 ml;
  • salt, spices - to taste.

Method of preparation:

  • Liver flush. When it dries, tan it in flour.
  • Onion, freeing from the husk, cut into small pieces.
  • Pour oil into the multicooker bowl. Turn it on in frying or baking mode for 10 minutes.
  • Put onions, after 3-4 minutes, add liver to it and fry it with onions until the program is completed.
  • Mix sour cream with salt and spices. It is advisable to use seasonings intended for poultry meat. Dilute with water.
  • Pour the mixture of chicken liver.
  • Run the Quenching program for 20 minutes.

This recipe for cooking chicken liver in sour cream can be called classic. It is simple, but the result allows you to get great.

Chicken liver, stewed in sour cream in a slow cooker, comes out soft, juicy. From the hostess cooking dishes will require a minimum of effort.

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