Chicken liver stewed in sour cream
Description
The recipe won't take much time. Chicken liver is a nutritious product rich in B vitamins, C, A, PP, and E. In addition, it contains beneficial trace elements, including potassium, phosphorus, magnesium, and calcium. Chicken liver cooks quickly and always turns out tender. It tastes best in a sour cream sauce. Serve it hot with buckwheat groats and fresh vegetables as a side dish.
Instructions
- 1
Step 1
1. Before frying, prepare the chicken liver: wash, cut into pieces, and remove the veins. You can cook any liver this way (though beef liver, for example, needs to be simmered a bit longer). Chicken liver cooks very quickly.
- 2
Step 2
2. Place the prepared liver on a preheated skillet with vegetable oil. Fry over low heat to prevent burning.
- 3
Step 3
3. When you flip it to the other side, add the chopped onion. After that, you can add a little more spices.
- 4
Step 4
4. When the liver and onions begin to turn golden, add the sour cream. Fry for a couple of minutes, stirring constantly.
- 5
Step 5
5. Then add the flour, spreading it evenly, along with a glass of water. Now simmer, stirring occasionally. The flour will help thicken the sauce; just mix well to avoid lumps.
- 6
Step 6
6. As a side dish, you can cook any grain, pasta, or mashed potatoes. I decided to prepare buckwheat porridge, which goes perfectly with liver.