A quick and very tasty dish for dinner - chicken liver in sour cream with onions and carrots, cooked in a frying pan. The recipe is very simple, the main thing here is not to overcook the liver on the fire, and then it turns out simply amazingly tasty.
Ingredients:
- 500 g chicken liver
- 1 medium onion (100-120 g)
- 1 medium carrot (100 g)
- 1 tbsp. l. flour
- 1-2 cloves of garlic
- 4-5 tbsp. l. sour cream
- pinch of nutmeg
- salt, pepper to taste
We definitely add carrots to this dish; they absorb the specific smell of chicken liver.
I also want to note that we add salt and seasonings only at the very end of cooking.
Preparation:
Wash the liver thoroughly and remove all veins. We wash it under running water and especially make sure that not a drop of bile remains, otherwise all the work will go down the drain and the dish will be very bitter.
Cut the liver into large pieces.
Cut the onion into half rings or quarter rings.
Fry the onion in vegetable oil until transparent, then add the carrots grated on a coarse grater and sauté the vegetables until the carrots are soft. Then set the pan aside.
Place another frying pan over medium heat, add a little vegetable oil and heat. Dip the chopped pieces of chicken liver in flour, place in hot oil and quickly fry for about two minutes, stirring until they turn white and lightly brown. I repeat, there is no need to add salt yet.
Place onions and carrots on the liver.
Close the pan with a lid and keep it on low heat for 2-3 minutes, no more.
Then remove the lid and add sour cream, salt, pepper and nutmeg to the pan. I always add a pinch of nutmeg to sour cream and cream sauces; it makes the creamy taste of these sauces especially expressive.
To get more gravy, add about a quarter or a third of a glass of hot water from the kettle. Squeeze the garlic through a press. Mix everything, keep on fire for about a minute and turn off the stove.
Close the pan again with a lid and let the dish sit for 10-15 minutes.
Any side dish will suit here. The most tender chicken liver in sour cream goes well with rice, pasta, mashed potatoes, and buckwheat. This time I made it, it’s very tasty and simple!
Liver in sour cream and onions can be served for lunch just like that, along with a slice of white or black bread, and along with some side dish. In any case, this dish will fill you up well and will appeal to absolutely everyone in the household. However, it should be noted that before preparing this lunch, you should definitely purchase a suitable offal. We’ll tell you how to choose it correctly a little further.
Choosing the right by-product
Before telling you how liver is prepared in sour cream and onions, we should tell you exactly how to choose such an offal. After all, whether your lunch will be tasty and satisfying depends entirely on its quality.
To ensure you get a tender and nutritious dish, many chefs recommend purchasing only chicken liver. After all, it is practically not bitter and cooks very quickly. However, some housewives often make such goulash using beef offal. To ensure that the finished dish does not taste bitter and is tasty, this ingredient should be carefully processed. We'll tell you which one below.
So, before you make liver in sour cream and onions, you should purchase it correctly. It shouldn't be too dark in color. All veins and films from the product must be removed immediately before sale. The smell emanating from such an ingredient should be pleasant and not disgusting.
Delicious in sour cream
There are many ways to prepare this offal for lunch. However, the most delicious of them is the option that involves the use of sour cream. After all, with it the offal becomes softer and more tender.
So how is chicken liver prepared? Recipes containing sour cream require the use of the following products:
- large sweet onion - 2 heads;
- maximum fresh sour cream with high fat content - 185 g;
- frozen chicken liver - 800 g;
- deodorized sunflower oil - 45 ml;
- heavy cream - about 70 ml;
- medium-sized iodized salt, crushed allspice - use at discretion;
- filtered drinking water - 150 ml.
Processing of chicken by-product
Chicken liver in sour cream cooks very quickly. But before subjecting this product to heat treatment, it should be thoroughly defrosted. Next, all veins and other inedible elements should be cut off from the ingredient. After this, the liver must be thoroughly rinsed under cold tap water and chopped into medium pieces. By the way, some housewives prefer to prepare such a product in its entirety.
In addition to the liver, onion heads also need to be carefully processed. They need to be peeled and then chopped into small cubes.
Frying food
To make chicken liver in sour cream tasty and aromatic, it should first be fried in deodorized oil. To do this, you need to use a deep saucepan, into which you need to pour vegetable fat, and then heat it up very much. Next, place all the previously processed liver into a hot bowl. After all the liquid has evaporated from the offal, it must be thoroughly fried for 10 minutes. After the specified time has passed, it is necessary to add onions to the liver and repeat the heat treatment in oil (5 minutes).
Stewing a dish
After the ingredients are slightly fried, you should start stewing them. To do this, you need to pour a little water into the liver, and also add salt and crushed pepper. It is advisable to simmer these products for ¼ hour. During this time, the ingredients should be almost completely cooked. Finally, add heavy cream and sour cream. After mixing the ingredients with a large spoon, it is recommended to cook them over low heat for about 10 minutes. In this case, the saucepan must be closed with a lid.
Proper serving of rich and aromatic goulash
After the liver in sour cream and onions is cooked, it should be placed in deep bowls and served to family members along with a slice of bread. If you want to make a more satisfying lunch, then it is recommended to additionally make a delicious side dish for this goulash. For example, crumpled potatoes, buckwheat or crumbly rice porridge, as well as any pasta go well with chicken liver.
Step-by-step recipe: liver (stewed) in sour cream
If you purchased beef offal to prepare a delicious, rich lunch, then it should be thoroughly processed before stewing. If this is not done, then your dish will be so bitter that it will be impossible to eat.
So, sour cream requires that the housewife have the following products:
Preparation of beef by-product
In order for you to get a very tasty liver in sour cream, it should be completely thawed in advance. After this, you need to very carefully cut off all the bile ducts from the offal. If their contents accidentally fall on the main ingredient, it will be very bitter.
Thus, having removed all unnecessary elements, the beef liver needs to be thoroughly rinsed, first in warm and then cold water. Next, cut it into large pieces and place in a large bowl. After this, the ingredient must be poured with low-fat store-bought milk and left for 35-45 minutes. This process is necessary in order to maximally deprive the offal of bitterness, making it tender and soft. Finally, the liver should be washed again and cut into smaller pieces.
Vegetable processing
To make it tasty in sour cream, you should use not only the named offal, but also vegetables such as carrots and onions. They need to be cleaned and chopped. Carrots must be cut into circles, and onions into cubes.
Heat treatment in a saucepan
After preparing the main ingredients, pour them into a saucepan and place it over high heat. When the vegetable fat begins to boil, you need to add all the processed beef liver to it. It is advisable to fry this offal until excess moisture has evaporated from it and it turns slightly red. After this, you need to add onions and carrot slices to the ingredient. All components should be fried for about 10 minutes.
To get a tender and tasty dish, beef liver with vegetables must not only be fried in deodorized oil, but also stewed. To do this, you need to add a little drinking water to the products, and also season them with pepper, salt and other favorite seasonings. After simmering the dish for about ¼ hour, add a little tomato paste and fresh high-fat sour cream. After thoroughly mixing the ingredients, you need to continue their heat treatment for about 10 minutes under a closed lid. During this time, the liver and vegetables will be completely cooked, become soft and form a very tasty and thick gravy.
Properly serving beef goulash to the table
Now you know how to process and prepare liver at home. After the goulash is cooked, it must be placed in deep bowls and generously sprinkled with fresh chopped herbs. In addition to this lunch, you can present a slice of dark or white bread. Also, gravy made from liver and sour cream can be served along with any side dish. However, it should be made separately from goulash. Bon appetit!
I rarely cook liver dishes. So rare that it's almost never.
But the blog inspired me to this feat, my dear ephons.
And today I will cook beef liver stewed in sour cream and mustard sauce.
Ingredients:
Beef liver -500 gr
Milk for soaking - 300-400 g
Sour cream 20% -200-300 gr
Wheat flour - 1 tbsp. with a slide
Mustard -1 tbsp.
Sugar - 1 tsp.
Salt to taste
Onions -2-3 pcs.
Large carrot - 1 pc.
Butter for frying -30 gr.
Spices-2 tsp. -taste
1. Prepare the liver in advance. Place the liver in a deep bowl in the refrigerator to defrost. For the night. A lot of blood will flow from the liver. A deep bowl won't hurt. At the appointed hour, take the liver out of the refrigerator, rinse it well, and remove the films. Cut into medium-sized pieces and soak the liver in milk for about half an hour to an hour.
2. Take onions. Cut into half rings. . Sauté until translucent. Remove the liver from the milk. Place in a deep wok pan. If you don’t have such a frying pan yet, be sure to get one. This is an indispensable item in the kitchen. Pepper and salt. And fry for 10 minutes.
I added a little milk in which the liver was soaked. It's a shame that the product is disappearing. 
3. Clean and grate the carrots. Add carrots to our stew. Stir. Fry for 5 minutes. Reduce heat to medium. 
4. Prepare sour cream sauce. In a bowl, thoroughly mix sour cream, flour, mustard, dill and spices. Use the spices you like. I put khmeli-suneli.
If for some reason you don’t like mustard, then simply don’t add it. But it is the mustard that gives the dish its unique taste. If desired, you can replace the mustard with wasabi. 
5.Pour the sour cream sauce into the frying pan. Mix everything thoroughly. Add sugar and salt to taste. Reduce heat and simmer until done under the lid. I did it for about half an hour. 
6. As a side dish for the liver, you can serve mashed potatoes with green peas or boiled peas. 
The sauce turned out simply gorgeous! I like it.
Bon appetit!
So why ephons? Know, this is the name of the eagle that pecked Prometheus’s liver. Ephon.
Pig, who robbed some Prometheus of his liver.
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Summary
Delicious liver with sour cream and mustard
Liver is a valuable by-product that simply must be included in the diet. This is a treasure that contains many vitamins - A, group B, E, K, D, microelements - phosphorus, iron, copper, calcium, chromium, essential amino acids, easily digestible protein and other useful substances. It is recommended for anemia, diabetes, thrombosis, atherosclerosis, and cardiovascular diseases. Chicken liver contains a lot of folic acid, which is why it is so important for pregnant women to consume.
Although liver is very useful, not everyone loves it. But sour cream is a product that works wonders for the liver. It turns dry and harsh liver with bitterness into a tender substance with a pleasant sweetish taste. Particularly magical in sour cream is chicken liver, which simply melts in your mouth. For additional taste and aroma, wine, herbs, and spices can be added to the sour cream sauce.
Liver in sour cream - product preparation
Inside the liver is a gall bladder sac that is filled with a very bitter substance. Therefore, if you purchased unprocessed liver, first of all you need to get rid of this bubble so that it does not have time to burst and spoil the product. Moreover, you need to cut it out, grabbing about 4-5 millimeters of a layer of pulp around it. Usually, in the gall region, it is colored greenish. Next, you should cut out the large ducts, peel off the film and fill the liver with cold water for one hour. Sometimes, especially the liver of old animals, they are beaten with a hammer to make it looser and softer. This applies to offal from pigs and cows. There is no need to soak or beat chicken and turkey liver; it has a more delicate structure.
Liver in sour cream - the best recipes
Recipe 1: Liver stewed in sour cream
A very simple and easy recipe that allows you to make a delicious dish at home. You can use either pork or beef liver, or chicken or turkey liver. The chicken will be the most tender.
Ingredients: 0.5 kg of liver, 250 ml of sour cream, 3 onions, black pepper, salt, flour.
Cooking method
If pork or beef liver is used, it should be cut into slices and lightly beaten. Dip the liver in flour and fry until crusty. In another frying pan, fry the onion, cut into half rings, transfer it to the liver, add sour cream, pepper, and salt. If the sour cream is very thick, you can dilute it a little with water. After boiling, turn the heat to low and simmer for fifteen to twenty minutes. Liver in sour cream goes well with mashed potatoes, buckwheat porridge, and boiled rice.
Recipe 2: Liver in sour cream and wine
An excellent dish for dinner. It turns out very tasty. Especially if you serve it with a bottle of good wine. You can use any liver, but for this recipe, beef will be beyond any competition.
Ingredients: 0.7 kg of liver, 3 onions, 200 ml of dry red wine, 100 ml of sour cream, 150 g of bacon (or brisket), salt, pepper, vegetable oil.
Cooking method
Cut the liver into not very large pieces, fry a little on both sides. There is no need to bring it to readiness, just to a light crust. Transfer to a fireproof container, pour in wine and simmer for about ten minutes. And in the oil that remains in the pan, fry the bacon slices and onions, cut into rings or half rings. Place the fried onion with bacon on a layer of liver, pour in sour cream, sprinkle with pepper, salt and simmer all together for about five to seven minutes.
Recipe 3: Liver in sour cream Wroclaw style
Again liver, again sour cream, again wine, but... very little, literally for a light aroma. Which, mixed with the aroma of spices and herbs, pleasantly dizzy, tickles the nostrils and whets the appetite. You can decorate the dish in the shape of a flower: place the liver in sour cream sauce in the middle of the plate, and place potato slices fried until golden brown around the circumference, like petals. Sprinkle green onions on top.
Ingredients: 500g beef liver, 200ml sour cream, 2 onions, 5 potatoes, 50ml dry white wine, green onions, salt, a spoonful of flour, pepper, a pinch of coriander and thyme.
Cooking method
Cut the peeled potatoes into thin slices, salt them and fry until dark golden brown.
Cut the liver into cubes, sprinkle with pepper, salt and place in a frying pan with hot oil. After a few minutes, add the chopped onion. Close the lid and simmer for ten minutes.
Mix sour cream with a spoonful of flour, herbs, pour in wine and, stirring, add in parts to the liver. Simmer for ten to fifteen minutes. To taste, if necessary, you can add a little more salt and wine. At the very end of cooking, put half a portion of green onions into the pan with the liver, leaving the remaining half for decoration.
Recipe 4: Chicken liver baked in sour cream
The most tender chicken liver under an onion coat in sour cream and mushroom sauce is simply a masterpiece. And extremely tasty. You just can’t take your eyes off the sight of the delicious golden brown crust, and your hand itself reaches out for more.
Ingredients: 1 kg chicken liver, 0.5 l sour cream, 3 onions, salt, 150-200 g mushrooms, 2 tablespoons. flour, pepper, 2 tablespoons. breadcrumbs.
Cooking method
Fry onion half rings in oil until golden.
Roll small pieces of liver in flour. The most convenient way to do this is not on a plate, which then also needs to be washed, but in a regular plastic bag. Pour flour into it, lay out the whole liver (or divide it into two parts), wrap the bag so that there is air inside and shake it, holding it by the edge so that it does not unwind. The liver, shaking as if in a drum, will jump and each piece will be evenly covered with a thin layer of flour.
Heat the oil and fry the liver. This will take six to seven minutes. During this time, it will be covered with a good crust, remaining raw inside. Sprinkle it with pepper and 1 spoon of salt.
Grease the bottom of the baking dish with oil, place the liver and onion on it. In the frying pan where the onions were fried, fry the mushrooms and pour in the sour cream. Season with pepper, add the remaining half spoon of salt and heat through. If desired, instead of mushrooms, you can add a piece of grated cheese or tomato sauce to the sour cream. Pour the sour cream sauce over a layer of onions, sprinkle breadcrumbs on top and bake for twenty minutes (220C).
To get rid of the bitterness that is characteristic of beef and pork liver, you need to soak it in milk for a couple of hours, after removing the film. After soaking, it will not only get rid of the bitterness, but will become much more tender. Instead of soaking, to get rid of bitterness, the liver can be scalded with boiling water until it changes color.
You can prepare many different dishes from the liver; the simplest way to prepare it is stewing. Stewed beef liver in flour with sour cream turns out very tender and has a rich, bright taste. You can serve this dish with any side dish: mashed potatoes, pasta or porridge. It will take you approximately 10-15 minutes to prepare this dish. This time will be enough for the liver to fully cook, but at the same time remain soft and juicy.
Taste Info Second: offal
Ingredients
- beef liver - 650 g;
- onion - 1 pc.;
- refined oil - for frying;
- sour cream (medium fat content) - 150 g;
- water - 100-150 ml;
- wheat flour – 50-75 g;
- salt and freshly ground pepper - to your taste.
How to cook stewed beef liver in sour cream
To prepare this dish, buy fresh, chilled beef liver. Rinse it thoroughly under running water. Then dry lightly with a paper towel. Using a knife, carefully remove all films. Then you will need to transfer the offal into a deep container and pour milk for 30-60 minutes. Thanks to this, the liver will become much softer and will retain its juiciness during cooking.
On a note: To make it easier to clear the offal from the film, dip your hands in salt.
Remove the liver from the bowl and dry thoroughly with a paper towel. Cut it into thin slices. If there are veins, they must be carefully cut out.
Sprinkle the liver with wheat flour. Mix everything thoroughly so that the offal pieces are thoroughly breaded.
Place the frying pan on the stove, pour in a sufficient amount of vegetable oil, and heat over high heat. Place liver pieces into hot oil. Fry it over moderate heat for about 1-2 minutes on each side. Stir everything periodically with a spatula.
Peel a large onion, cut into thin half rings or small cubes (at your discretion). Add to the contents of the pan. Stir and fry over medium heat for about 5 minutes until the onion softens.
Pour boiling water, add medium fat sour cream. Season everything with freshly ground black pepper and salt. Stir and wait until the liquid boils. Now you need to simmer the liver in sour cream for 3-4 minutes after boiling. After this, cover the pan with a lid and let the dish brew for 5-7 minutes.
Stewed liver in sour cream is ready.
You can immediately serve the dish on the table with your favorite side dish, fresh or pickled vegetables, and aromatic herbs. Enjoy your meal!
Stewed chicken liver in sour cream
Liver is very useful, but not everyone loves it, this is due to the specific taste of the offal. But you can stew the liver so that it turns out tender and melts in your mouth. Use chicken liver, it has a more delicate consistency and cooks much faster than, for example, beef or pork. The special taste of the offal is given by the sauce, which is prepared with sour cream; thanks to the addition of spices, you can create an unsurpassed dish.
Ingredients:
- chicken liver – 350 g;
- butter – 15 g;
- onion – 1 pc.;
- premium flour – 25 g;
- sour cream – 75 g;
- garlic – 3 cloves;
- water – 110 ml;
- salt and freshly ground pepper - to taste.
Preparing stewed liver:
- Place the frying pan on the fire. Once the surface has warmed up, add butter. Cut the peeled onion into half rings.
- The onion should now fry until light golden brown.
- While the onions are frying, prepare the offal. The liver will need to be washed well and then cut into small pieces.
- Add the liver to the onion and mix everything well. Season with freshly ground pepper and add salt to your taste.
- The offal should be fried for 30 seconds. on each side until it acquires a pinkish tint.
- Add wheat flour so that it is evenly distributed on the surface of the liver.
- Pour in water and stir until all lumps are completely separated.
- Gradually stirring, bring the sauce to a homogeneous thick consistency. Let the dish simmer for 3-4 minutes. Add the required amount of sour cream and garlic passed through a press, stir, remove the pan from the stove.
- Stewed chicken liver in sour cream goes well with baked vegetables or any light side dish.
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Cooking tips
- If there is some stewed liver left after dinner, puree it with a blender and you will have an excellent pate.
- When soaking the offal, no salt or spices are added. Salt “pulls” liquid out of the liver, and the finished dish will be dry and not so tasty.
- You can stew offal not only in a frying pan, but also in clay pots after pre-frying.
- To give the dish a brighter flavor, add a little nutmeg at the final stage of stewing.
- While frying the onions, you can add grated carrots; this component will not only enrich the taste of the dish, but also give the sauce an appetizing yellowish tint.
- If you don’t have sour cream on hand, yogurt without additives is quite suitable; it also has sourness, it will add a spicy note.
- To make it easier to separate the film from the beef liver, soak it in warm water for a few minutes.
- You can stew vegetables and offal not only in water, but also in meat or vegetable broth, the dish will turn out much tastier.
Previously, we also cooked with butter.
