Beef liver stewed in sour cream
Description
The recipe won't take much time. To make the liver tasty and tender, it's better to braise it rather than fry. Also, for preparing beef liver braised in sour cream, we'll need milk (to soak the liver beforehand). I didn't include it in the ingredients list, as it's not directly part of the cooking process. Soaking isn't absolutely necessary—you can skip it, just make sure to wash the liver thoroughly. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
The liver needs to be cleaned from the outer film and bile ducts. To make the film easier to remove, you can slightly freeze the liver. Pour the liver pieces with milk and leave them for a couple of hours. Firstly, the milk will draw out the bitterness from the liver, and secondly, it will make the liver more tender and soft.
- 3
Step 3
Slice the onion into half-rings, grate the cheese on a fine grater.
- 4
Step 4
Mix the flour with salt and pepper.
- 5
Step 5
We will coat the pieces of liver in a spiced flour mixture. This will not only add flavor to the liver but also prevent the juice from leaking out of the pieces.
- 6
Step 6
Place the coated liver onto a well-heated frying pan with vegetable oil and quickly fry. The pieces should brown slightly, but beef liver should not be cooked for too long, otherwise it will become tough.
- 7
Step 7
Sauté the onion. Then add a can of canned sliced mushrooms. Simmer them together for about five minutes.
- 8
Step 8
Then add the liver with sour cream to the onions and mushrooms.
- 9
Step 9
Mix everything, sprinkle with grated cheese on top. Cook until done under a closed lid. If no more blood comes out of the pieces, the liver is ready.
- 10
Step 10
Serve the ready beef liver stewed in sour cream with mashed potatoes and fresh herbs.