Liver Stroganoff-style
Description
So, what are the characteristics of "Stroganoff-style" cooking? First, the main ingredient is cut into thin, long strips—almost like matchsticks. Second, it is quickly seared over high heat. Third, it is simmered with onions in a sour cream-tomato sauce. As you can see, all of this is perfectly doable with liver (which is more affordable and requires less cooking time than beef). The recipe for liver à la Beef Stroganoff is accompanied by step-by-step photos—I hope they will help you prepare a fragrant, juicy liver dish in the style of Stroganov.
Instructions
- 1
Step 1
Wash the liver, dry it, and remove the membranes. Cut into pieces 4-5 cm long and 1-1.5 cm thick.
- 2
Step 2
Blanch the tomatoes with boiling water and remove their skins. Chop finely with a knife.
- 3
Step 3
Peel the onion and slice it thinly into half-rings.
- 4
Step 4
Heat a frying pan with a mixture of vegetable and butter.
- 5
Step 5
Place the liver in the hot oil and fry, stirring, for 3-5 minutes.
- 6
Step 6
Add the onion and fry for about 5 minutes, until the onion becomes translucent. Add the tomatoes or tomato paste, mix well and cook for another couple of minutes.
- 7
Step 7
Mix the flour with a few tablespoons of water to form a smooth, lump-free paste.
- 8
Step 8
Add sour cream, salt, pepper, and whisk.
- 9
Step 9
Pour the sour cream sauce into the pan with the liver and simmer, covered, over the lowest heat for about 10 minutes.
- 10
Step 10
Then let the dish rest for the same amount of time with the heat turned off, while we finely chop the parsley.
- 11
Step 11
Sprinkle the beef Stroganoff-style liver with herbs, serve with mashed potatoes, boiled rice, or pasta, and bring to the table.