Beef liver Stroganoff-style
Description
The dish is prepared without unnecessary complications. This meat dish will perfectly complement any side dish made from grains, vegetables, or pasta. The liver turns out very tender and, thanks to this sauce, without a specific taste. Before cooking, I highly recommend soaking the liver in water for 40–60 minutes. This way, the liver will release its bitterness. If you enjoy aromatic herbs and spices, you can add some seasonings and garlic to the sauce. Also, I recommend adding a pinch of salt during simmering. It will make the liver soft, tender, and help it absorb all the flavors and aromas of your favorite spices. The ready dish can now be served.
Instructions
- 1
Step 1
Rinse the liver under cold running water, remove membranes and veins, and cut into small pieces.
- 2
Step 2
Peel the onion and dice it finely.
- 3
Step 3
In a separate small container, mix the flour and salt. Coat each piece of liver in the flour mixture, making sure it is completely covered on all sides.
- 4
Step 4
Place the onion in a heated pan with oil and fry until half-cooked, then transfer it to a separate container. Add the liver to the pan and fry for 8-10 minutes. Now add the sautéed onion to the liver and mix well.
- 5
Step 5
Pour boiled water or broth into the pan, reduce the heat to minimum, and let it simmer for 8-10 minutes.
- 6
Step 6
After the allotted time, add the sour cream to the liver. Make sure the sauce does not boil vigorously, and simmer for another 5 minutes, stirring occasionally.