Beef liver stewed in sour cream

Beef liver stewed in sour cream

Proponents of rational nutrition know that meat by-products are no less valuable than the meat itself. Beef liver contains even more vitamins than calfskin, it is easier for the body to absorb. Skilled cooks can cook it in many ways, and it will remain tender and juicy. If you are not sure that you will be able to fry this product without overdrying, put it out. Beef liver stewed in sour cream is soft even for inexperienced cooks.

Cooking Features

Knowing a few moments will allow beef liver to be cooked in sour cream quickly and tasty, while retaining the maximum of its beneficial properties.

  • Fresh beef liver is more delicious, but you can also put out the frozen ones. The main thing is not to subject it to a sharp temperature drop. Thawed in the refrigerator, it will retain its structure.
  • The darker the beef liver, the longer it lies. The maximum fresh product in color resembles ripe sweet cherry.
  • Pay special attention to the primary liver treatment. She needs to remove the films and streaks, as they are dense and make the finished dish tough, even if it is prepared according to the best recipe.
  • To eliminate the bitter taste, which may have beef liver, it is soaked in water or milk. The second option is preferred. Soaking time is 1-2 hours. After that, the product must be washed and dried again with napkins.
  • The liver stewed in sour cream will taste better if it is pre-fry, breaded in flour. However, this manipulation will affect the calorie content of the finished dish. If you stick to a diet, refuse to roast, increasing the time to extinguish the liver by 5-10 minutes.
  • Fresh greens, spices, dried spices will add a pleasant aroma to the dish.
  • The inclusion of vegetables in the composition will make the snack more juicy, tender, fragrant.

As a garnish, mashed potatoes are best suited to liver stewed in sour cream. It can be replaced with pea puree, buckwheat, pasta, vegetable stew.

Classic recipe for beef liver stewed in sour cream


  • beef liver - 0, 6 kg;
  • onions - 0, 2 kg;
  • flour - how much will leave;
  • sour cream - 100 ml;
  • water - 0, 5 l;
  • vegetable oil - how much will leave;
  • salt, black pepper powder - to taste.

Preparation Method:

  • Peel the onion, cut into small cubes and fry until golden brown in vegetable oil. Transfer from the pan to the plate.
  • Wash the liver. Remove the film, vascular formation. Cut into layers about 1 cm thick. The pieces of the liver should resemble small-sized chops in size.
  • Mix flour with pepper and salt.
  • Bread in liver flour.
  • Heat a new batch of butter in the pan, fry the liver pieces in it on both sides, giving each of them 2-3 minutes. You need to fry over medium heat.
  • Remove the liver from the pan, fry the next batch.
  • Fold the fried liver in a frying pan, sprinkling it with fried onions.
  • Mix sour cream with flour, dilute with hot water. Add salt, spices, mix.
  • Fill the mixture with the liver. Put the pan with it on a slow fire.
  • Cover and simmer for 20 minutes after the cream sauce begins to boil.

The beef liver according to this recipe is tender, soft, and pleasant to the taste. It goes well with any side dish. Most often it is served with mashed potatoes or buckwheat.

Beef liver stewed in sour cream with onions and carrots


  • beef liver - 1 kg;
  • onions - 0, 2 kg;
  • carrots - 0, 2 kg;
  • sugar (optional) - 5 g;
  • flour - 80 g;
  • sour cream - 100 ml;
  • broth or water - how much will leave;
  • vegetable oil - how much will leave;
  • salt, spices - to taste.

Preparation Method:

  • The liver, having washed and freed from films, veins, cut into small pieces, like goulash.
  • Add salt and spices to flour. Of the spices, it is better to give preference to a mixture of peppers or curry seasoning. You can add dried spices such as parsley, dill, basil.
  • Into a bowl of flour, pour the liver pieces and roll them well in it.
  • Heat oil in a cauldron or deep frying pan.
  • Put the liver in it and fry it, stirring until it is covered with a delicious crust.
  • Peel the vegetables. Coarsely carrot, finely chop the onion.
  • Put the vegetables to the liver. Stir it with them, stirring, for another 5 minutes.
  • Sour cream mixed with sugar, put on the liver. Fill all with water or broth. The liquid should cover the liver pieces completely.
  • Reduce heat and simmer liver under a lid for 15 minutes.

The liver prepared according to this recipe has a pleasant taste, it smells seductively. You can serve it with potatoes, vegetable stews or rice.

Beef liver stewed in sour cream with garlic and tomato


  • beef liver - 1, 5 kg;
  • onions - 0, 3 kg;
  • tomato paste - 50 ml;
  • garlic - 3 cloves;
  • sour cream - 0, 2 l;
  • fresh parsley - 100 g;
  • water, vegetable oil - how much will leave;
  • salt, black pepper powder - to taste.

Preparation Method:

  • Clean the liver from films, fragments of the bile ducts, vessels. Cut into bars as on beef stroganoff.
  • Wash parsley, shake off water, chop with a knife.
  • Pass the garlic through the press.
  • Mix sour cream with tomato paste, salt, spices.
  • Peel the onions and cut them into small cubes.
  • Heat oil in a cauldron or a thick-bottomed saucepan, fry in it until golden brown onions.
  • Add the liver and fry it over medium heat until it is light.
  • Reduce the heat, put on the liver a mixture of sour cream and tomato paste.
  • Add water so that the liquid completely covers the contents of the cauldron or pans.
  • Simmer on low heat under a lid for 20 minutes. Make sure that there is always liquid in the cauldron.
  • Add the parsley and garlic, stir.
  • Simmer another 5-10 minutes and remove from heat.

Aromatic liver prepared according to this recipe can be served with any side dish. As a gravy, use a tomato-sour cream sauce, in which a beef by-product is stewed.

Beef liver stewed in sour cream is always soft and tender. Its taste and aroma depend on the selected recipe.

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