Stewed liver in white wine and other cooking methods. Tips and Tricks

Everyone knows how useful the liver is. It contains vitamins B and PP. Also, its use increases hemoglobin and increases the production of blood cells. Many housewives know the different recipes for cooking this meat and each has its own secrets. The recipe for cooking depends on whether the chicken, beef or pork liver is used. Let us consider in detail each version of the preparation of this by-product.

Stewed liver in white wine

This dish turns out very delicate, tasty and aromatic, and its preparation does not take much time. It is important to follow the instructions in order to get the desired result. You will need 100 grams of white wine, chicken liver, onions, carrots and butter.

Stewed liver in white wine is cooked in a frying pan with a thick bottom or cauldron. Cut the onions and fry in oil until golden brown. Add the carrots, grated on a medium grater, and pass for 10 minutes. Cut the meat into small pieces and rinse with water. Add the liver to the vegetables and pour it with white wine. Stew the dish under the lid for about 20 minutes, stirring occasionally. When the liquid is almost evaporated, add salt, favorite spices and herbs.

Liver in sour cream sauce

Stewed liver in white wine is prepared directly in a frying pan. The same recipe requires pre-cooking the product.

Boil the meat for 10 minutes and drain the broth. Onion cut into half rings and fry a little. Add to the onions a few favorite mushrooms and put them out until the moisture evaporates. Cut the meat into small pieces and add to the vegetables. Pour the products with sour cream in a volume of 200 grams and mix thoroughly. Stew the dish under the lid for another 10 minutes, then salt to taste. Let the meat stand in sour cream sauce for another 5 minutes and you can start eating.

Stewed liver in a multivariate

An excellent assistant for housewives in the kitchen was a multivarker. In it you can cook a wide variety of dishes, without making any effort or breaking away from your favorite occupation. Stewed liver in white wine, in sour cream sauce - absolutely any recipe can be implemented with the help of a multivark.

This by-product with milk addition is uniquely obtained. For this recipe, you need to cut the meat into small pieces, add the fried onions and pour the products with milk. Place the products in the bowl for the multivark and turn on the quenching mode of the liver. Meat, cooked in this way, turns tender, melting in the mouth and has no bitter aftertaste.

Recommendations

Virtually any side dish is combined with a dish such as stewed liver. The recipe can be slightly changed by adding garnish directly at the end of the meat preparation. This manipulation will lead to the fact that the juice or sauce in which the byproduct was prepared will be absorbed into the garnish, from which it will only become more delicious.

Garnish can also be cooked separately. It can be potatoes or pasta, cereals or vegetables - everything that your family loves.

It is not recommended to salt the liver at the beginning of cooking. It is better to do this procedure at the end. Otherwise, meat can become stiff due to the effects of salt.

In order to remove the light bitterness that any liver has, soak the meat in milk for 1-2 hours before cooking.

Also, make sure that the liver is not digested. Check its readiness with a sharp knife. Cut a small piece. If you see a light juice, then you must immediately remove the dish from the fire, otherwise the meat will become rubbery and tough.

Try each recipe described and stop at the one that you like more. Cook with love and warmth, then your dishes will turn out delicious, and home and guests will not stop asking about your culinary secrets.