Cooking beef stroganoff from beef liver

Beef Stroganoff translated from French means "beef in Stroganov style."Despite the name, this is a widespread dish of Russian cuisine, it brought to us the name of Count Alexander Grigorievich Stroganov. According to history, the recipe of this dish was invented by the chef Andre Dupont who lived with the count. The earliest recipe with mustard was published by the classic Russian culinary literature Elena Molokhovets in 1871.

In its classic version, beef stroganoff can be made from beef tenderloin. She beat off, cut into thin slices, paneer in flour. After the meat is quickly fried and poured sour cream mixed with tomato paste. Then the beef pieces are stewed until tender, covered with a lid. We will analyze the methods of cooking such a dish of the liver with sour cream and sauce in a slow cooker.

Consider a step-by-step recipe for the embodiment in the menu of this delicious dish. It is designed for 4-6 servings.

Ingredients:

• beef liver - 600 grams, sour cream - 120 grams;
• onion - 2 pieces, butter - 60 grams;
• wheat flour - 2 tablespoons, water - 1/2 measuring cups;
• mustard - 1 tablespoon, vegetable oil - 1 spoon, salt, spices to taste.

Preparation consists of stages.

1. Beef liver washed and cleaned of films. This is easier to do if you put it in a container with warm water for a few minutes.
2. The whole piece of the liver is cut into medium size into cubes. We clean onions, shred it in half rings.
3. Heat the slow cooker and fry the liver in vegetable oil. When the sticks are covered with a crust, add small pieces of butter. Then enter the chopped onion and turn on the "Baking" mode for 15 minutes.
4. Combine with flour, mix everything and cook in the same mode for another 5 minutes.
5. We place sour cream, water, mustard, food salt and spices to taste in a bowl of the multicooker. The composition is thoroughly mixed, close the lid and cook in the "Quenching" mode for 1 hour.

The dish is served hot. As a side dish, you can use mashed potatoes, rice, pasta, vegetables. It all depends on your taste preferences.

In this recipe, instead of sour cream, we will use cream and tomato paste. The recipe is also designed for 4 or 6 servings.

Ingredients take such:

• beef liver - 500 grams, cream - 100 milliliters, tomato paste - 50 grams;
• onion - 1 piece, vegetable oil, salt and various spices.

Cooking after stocking food.

1. Wash and clean the beef liver film. Dry the meat with a towel.
2. Cut the liver into small bars. Onions cleaned and crumbled half rings.
3. Using the "Select Modes" button, set the "Frying" program and press "Start". Pour vegetable oil into a multicooker bowl and fry onion until golden brown.
4. To speed up the process, at the same time, fry the sticks not in a slow cooker, but in a pan. As soon as the meat begins to brown, add flour and mix everything quickly.
5. Beef liver shifts to the slow cooker. Put tomato paste, cream, salt and spices to taste. The resulting mass is well mixed and close the lid of the unit.
6. Using the “Heat / Cancel” button, turn off the “Frying” mode and set the “Fire” mode for 1 hour.

There are some cooking secrets:

Before cooking, oil and a slow cooker should be well warmed up. Pieces of meat must be thoroughly dried. When frying, make sure that the meat does not give juice. If the juice stays inside, then the beef stroganoff will turn out very tender and juicy. The liver stewed in its own juice will become hard and dry. Cooks are advised not to warm this dish, if it has sour cream, as it will be tasteless.

In this way, Beef Stroganoff - it is easy to prepare and very tasty dish. Made from beef liver with sour cream or gravy, it becomes even more soft and refined. Beef Stroganoff is a classic that has become widespread not only in Russia but throughout the world. Such food is appropriate on your table as during family holidays, and in the daily menu.

For more information on cooking this dish, see below.