Liver in sour cream - general principles and methods of preparation
The liver is a valuable offal that simply needs to be included in the diet. This is a treasure that contains many vitamins - A, groups B, E, K, D, trace elements - 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, so it is so necessary for pregnant women.
The liver, although very useful, but not everyone loves it. But sour cream is a product that works wonders with the liver. It turns a dry and harsh liver with bitterness into a delicate substance with a pleasant sweet taste. Especially magical in sour cream is chicken liver, which simply melts in the mouth. For additional taste and aroma, wine, herbs, spices can be added to sour cream sauce.
Liver in sour cream - product preparation
Inside the liver is a sac of the gallbladder, which is filled with a very bitter substance. Therefore, if you have acquired an untreated liver, you first need to get rid of this bubble so that it does not have time to burst and spoil the product. And you need to cut it, grabbing around about 4-5 millimeters of a layer of pulp. Usually, in the bile, it is painted in a greenish color. Next, cut 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 more loose and soft. This applies to offal of pigs and cows. Soak chicken and turkey liver and do not need to beat, 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 to make a delicious home-made dish. You can use both pork or beef liver, and chicken or turkey. 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 you use pork or beef liver, you need to cut it into slices and lightly beat off. Roll the liver in flour and fry until crusty. In another pan, fry the onion cut in half rings, transfer it to the liver, add sour cream, pepper, salt. If the sour cream is very thick, you can dilute it a little with water. After boiling make a small fire and simmer for fifteen to twenty minutes. Liver in sour cream goes well with mashed potatoes, buckwheat, boiled rice.
Recipe 2: Liver in Sour Cream and Wine
Great meal for dinner. It turns out very tasty. Especially if you give him a bottle of good wine. You can take 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 small pieces, fry a little on both sides. It is not necessary to bring to readiness, only to a light crust. Transfer to a refractory dish, pour wine and simmer for about ten minutes. And in the oil that remains in the pan, fry the slices of bacon and onions, cut into rings or half rings. Put the fried onion with bacon on the liver layer, pour with sour cream, sprinkle with pepper, salt and simmer all together for about five to seven minutes.
Recipe 3: Wroclaw-style liver in sour cream
Again the liver, sour cream again, wine again, but ... very little, literally for a light aroma. Which, mixed with the aroma of spices and herbs, pleasantly dizzy, tickles his nostrils and whets his appetite. You can decorate the dish in the form of a flower: in the middle of the plate place the liver in sour cream sauce, and lay the potato circles fried until golden brown around the circle, like petals. Sprinkle with a green on top.
Ingredients: 500 g of beef liver, 200 ml of sour cream, 2 onions, 5 potatoes, 50 ml of dry white wine, green onion, salt, a spoon 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.
Dice the liver, sprinkle with pepper, salt and put in a pan with hot oil. After a few minutes add the chopped onion rings. Cover and simmer for ten minutes.
Stir the sour cream with a spoon of flour, herbs, pour the 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 in a pan with liver, leave 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 just a masterpiece. And unusually tasty. From the sight of a delicious golden-brown crust, one simply does not take one's eyes, and the hand itself reaches for the supplement.
Ingredients: 1 kg of chicken liver, 0.5 l of sour cream, 3 onions, salt, 150-200 g of mushrooms, 2 tablespoons. flour, pepper, 2 tablespoons. breadcrumbs.
Cooking method
Fry onion half rings until golden in oil.
Roll small pieces of liver in flour. It is most convenient to do this not on a plate, which then also needs to be washed, but in an ordinary plastic bag. Pour flour into it, lay out the whole liver (or divide it into two parts), roll up the bag so that there is air inside and shake it, holding it by the edge so that it does not unwind. The liver, from shaking, as 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. It takes about six to seven minutes. During this time, it will be covered with a good crust, remaining moist inside. Sprinkle it with pepper and 1 tablespoon of salt.
Grease the bottom of the baking dish with oil, put the liver, onion - on it. In a pan where the onions were fried, fry the mushrooms and pour the sour cream. Pepper, pour the remaining half a spoonful of salt and warm. If desired, in a sour cream, instead of mushrooms, you can add a slice of grated cheese or tomato sauce. Pour a layer of onion with sour cream sauce, sprinkle with breadcrumbs on top and bake for twenty minutes (220C).
Liver in sour cream - useful tips from experienced chefs
-To get rid of the bitterness, which is characteristic of beef and pork liver, it must be soaked for a couple of hours in milk, after removing the film. After soaking, she 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.
