Recipes fried beef liver with onions and sour cream

Beef liver is an excellent and satisfying product, from which excellent dishes are obtained. It contains many vitamins and minerals that positively affect the human body.That is why this product is considered very popular among chefs.

This dish, like beef liver stew with sour cream and onions, will certainly please everyone. In addition, the product is distinguished by its low calorie content, which is an undoubted advantage for people who watch their weight. But for people on a diet is best to use sour cream, fat content of which is not more than ten percent.

To prepare beef liver in a pan, you will need the following range of products and spices:

• beef liver - five hundred grams;
• onion - 1 head;
• sour cream - 100 grams;
• boiled water - 1 cup;
• flour - 1 tablespoon;
• dill - two branches;
• paprika - 0.5 tsp;
• nutmeg - 0.5 tsp;
• ground coriander is a small pinch;
• ground black pepper - to taste;
• salt - to taste;
• vegetable oil - for frying.

To prepare the liver in a slow cooker, you need to prepare:

• beef liver - 1 kilogram;
• onions - 3 heads;
• sour cream of any fat content - 1 multi-glass (180 ml);
• water - 1 multistakan (180 ml);
• carrots - 1 piece;
• flour - 3 tablespoons;
• sugar - 1 tsp;
• vegetable oil;
• ground black pepper - to taste;
• salt - to taste.

As it should be for almost every product - there are quite a few ways to prepare beef liver. However, only two will be discussed further - in a skillet and in a slow cooker.

Cooking beef liver in a griddle is easy, but as a result, the dish comes out quite tasty.

• First you need to thoroughly wash the used product under running water, and then put it in a bowl with boiling water and leave for 1.5-2 minutes. After the liver is filled with water.
• In the pan used should pour vegetable oil, and then put it on the fire medium power. Once the oil is heated, you can lay out the liver.

• It is very important to stir the liver for several minutes - until all the liquid has completely evaporated.
• Next, cut dill and onions. Chopped foods are added to the liver.
• After onion and dill, nutmeg, paprika and coriander are added to the liver.

• Fry the product for about 6–8 minutes, then add boiled water to the pan. After boiling begins, the pan should be closed with a lid and slightly reduce the heat. To extinguish the food at this stage takes 10–15 minutes.
• Now you need to mix the sour cream with salt and pepper, and then put the resulting mixture into the pan.
• Pour water into a glass of flour, mix gently and add everything to the liver and sour cream. Stew should be until such time as the sauce thickens completely. Once the dish is ready, it must be brewed for about twenty minutes, and then you can serve it to the table.

In a slow cooker, beef liver is no less tasty than in a frying pan.

• First, rinse the product thoroughly under running water, and then soak for about one hour. After this time, the water must be drained, and the product itself cut into small pieces.
• Then the onion is cut and the carrot is rubbed.
• In a multi-cooker bowl, pour the vegetable oil and gently rub it along the walls.

• It is necessary to heat the bowl and fry in it a liver, cut onions and ground carrots. All this is done with the "Baking" mode for about thirty minutes.
• In the sour cream should be added flour, spices and water. This mixture must be thoroughly mixed and added to the liver.
• On the multicooker, you must set the mode "Quenching"
• After one hour, the dish can be reached and served.

As with any other cooking, stewing beef liver also has its own nuances and tricks. Knowing and using them, you can cook a quality dish.

It is extremely important to choose a fresh product, since the liver is an organ that cleanses the body of harmful toxins and other substances that adversely affect a person or an animal.

The liver chosen should not be brown or beige. You can find and recognize the fresh product by its rich dark red color and dense structure. The lighter the color tone of the product, the younger the animal was and the more tender the dish will be.

In addition to the selection of the product, it is also necessary to follow all the established rules during cooking. You can never neglect the quality of all ingredients and their proportions. After all, if you ignore something, you can get a dish that is no longer so tasty and quality.

Next, see the recipe for cooking the liver in a pan.