Liver in sour cream

The liver is a wonderful product for its nutritional qualities, and for the speed of cooking from this product of hearty and delicious dishes. If you came home from work in the evening, and a hungry family is waiting for you at home, then if you have a house of a pack of sour cream and a piece of liver, you can cook a wonderful dinner quickly enough. If you cook a liver in sour cream and boil buckwheat or pasta for a garnish, you can quickly feed your family and then relax or do other things. Tell you how to cook a liver in sour cream to feed both the household and guests a delicious and hearty dish.

Many people do not like the liver. But try to cook it in sour cream, and maybe you'll love this dish.

In order to cook the liver in sour cream, you need a piece of liver (for this dish it is better to take beef), sour cream, onion, butter for frying, salt, water. You can also use starch (preferably corn) or flour to thicken the sauce.

If you prefer fairly thick sauces, then you will need it.

The first step is to clean the liver of all the films and ducts. Since in the future the liver will be stewed, it can not be soaked in milk, but simply cut into not very large pieces.

Then you should cut the onion into quarters of the rings.

In a fairly deep saucepan, it is required to melt the butter, add a little vegetable oil (so that the creamy one does not burn). There is laid onions and a little salt is added.

Here it should be said that a little salted onion will be roasted better, nicer and faster than not salty. So take this fact into account and use it boldly in cooking. Fry the onion until a little golden.

After this, you need to add the liver and a little fry until the state of whitening.

When the liver is white, it is necessary to add boiling water in such a way that it practically covers the onions together with the liver. We cover all this with a lid and continue to put it out. Since in this dish, besides the liver, the sauce is also important, then it takes about an hour to stew. By now the broth will already get transparency, and the liver will become soft enough.

Now back to the question of using flour as a thickener of sauce. Depending on what amount of liver is used and how much broth is obtained, determine the amount of flour. On average, a piece of liver in 700 g will require a tablespoon of flour with a small slide. The best option, of course, will be the one when the flour is slightly fried in a frying pan until a slight change in color. As soon as the color of the flour changes to cream, it is required to remove it immediately from the heat and pour a little broth or water from the saucepan into the flour. Then stir so that the lumps disappear and pour it all into the liver. However, if you are too lazy to bother with toasting the flour, you can simply throw a tablespoon of flour in the saucepan, and then stir it vigorously with a spatula until the lumps disappear. After this, add 100-150 grams of sour cream.

Stir well and allow the liver to boil and boil for about two minutes. There is no point in waiting longer, as sour cream may not behave correctly and suddenly curl up. With a good home sour cream this, of course, will not happen, but such sour cream is not always available.

After the liver has boiled in sour cream, it is necessary to turn off the gas and close the container again with a lid. After 15 minutes you can lay out the dish on plates.

Approximately so cooks and chicken liver in sour cream sauce, this is also a very tasty dish.

It can be said that the liver in sour cream becomes more delicious on the next day, when all the components already exchange smells and tastes.

As a side dish, everything that goes well with sauces, for example, fried or boiled potatoes, buckwheat, mashed potatoes, rice, pasta, is suitable for this dish.