Liver beef stroganoff is a tasty and satisfying dish for any table! A recipe for properly preparing beef stroganoff from the liver. How to cook beef stroganoff from the liver.
Delicious and nutritious beef stroganoff from beef liver It’s easy to make with sour cream. Moreover, this will not be difficult to do. The proposed recipe is based on classic version preparing such a meat dish. It was invented a long time ago by French chefs. That is why there is no doubt about the result. The liver turns out soft, juicy, satisfying, and the sour cream sauce is thick and tender at the same time. So if you like original additions to side dishes, then you should cook this meat variation Stroganoff style.
Cooking time – 30 minutes.
Number of servings – 4.
Ingredients
To prepare beef stroganoff in this interpretation, you must use the following set of products:
- beef liver – 500 g;
- onion - 2 heads;
- sour cream – ¾ tbsp.;
- vegetable oil – 2 tbsp. l.;
- salt – 1 tsp;
- flour - 1 tbsp. l.;
- ground pepper(black) – 1 pinch.
How to cook beef stroganoff from beef liver with sour cream
To prepare delicious and thick beef liver stroganoff in a delicate sour cream sauce, you do not need to be a highly qualified chef. Despite the fact that the dish has some secrets and subtleties of preparation, it is quite possible to cope with it.
- First, we will need to prepare the entire package of products that will be needed during the preparation of this variation of beef stroganoff.
- Next, you need to immediately start preparing the liver. The product will need to be thoroughly washed and cleaned. Large bile ducts must be removed from it. In addition, be sure to remove all films.
- The next step in preparing this interpretation of a meat dish for dinner or lunch is slicing the prepared liver. The product should be formed into slightly elongated strips. But keep in mind that such a straw should be quite small. Otherwise, it is unlikely that you will be able to stew the product well.
- If you have completed processing and slicing the beef liver, then you can safely move on to preparing the onions. The fruits must be peeled. They will need to be washed and lightly blotted with napkins to remove excess moisture. Then the onions should be cut into small cubes.
- Next, take a large and spacious frying pan. It's good if it has a thick bottom. It is optimal to use cookware with a non-stick coating. Vegetable oil is poured into the container, and onion slices are laid out in it. The pan goes to the stove. At medium heat, lightly fry the vegetables, stirring occasionally. This will take you approximately 3 minutes.
On a note! To fry sliced onions, take about 1 tbsp. l. vegetable oil. To avoid unpleasant odors and bad aftertaste, use a refined composition.
- Then take another frying pan. About 1 large spoon of purified sunflower oil is poured into it. When the mass is well heated, the liver is laid out in it. Don't forget to sprinkle the sliced meats with salt. But keep in mind that the recipe indicates an average amount of seasoning. You can add it according to your taste. The composition is also sprinkled with spices. In addition to the ground pepper indicated in the recipe, you can use other seasonings. Over medium heat, the beef liver will need to be fried for about 10 minutes.
- After 10 minutes, add the onion fry to the liver.
- Next, you need to add a component to the products that will make the mass thick and somewhat soften its taste. This is flour. Everything is mixed so that the powdery mass envelops the slices and mixes with the onion. Stirring systematically, fry the mixture for about 5 minutes.
- What do we do next? All that remains is to put the sour cream in the pan.
On a note! If you welcome a little spiciness in meat dishes, you can optionally flavor your beef stroganoff with more tomato paste. Then it will be required in the amount of 2 tablespoons.
- The components are thoroughly mixed. The frying pan with the ingredients is tightly closed with a lid. Our beef liver stroganoff with sour cream should be simmered for 10 minutes. It is recommended to maintain low heat.
- That's all! Our meat delicacy is ready! Place it on plates with your favorite side dish and serve!
Video recipes
It will be easier for novice cooks to prepare a dish if they get acquainted with video recipes:
Nourishing and inexpensive - prepare beef stroganoff from liver at home: pork, chicken, beef! Delicious!
In addition to the classic recipe, which uses beef, beef stroganoff is prepared from other types of meat and even liver. The cooking principle does not change significantly, although many variations on the theme of this delicious dish have appeared.
- Beef liver 500-550 g
- Carrot 1 pc.
- Sour cream 400-420 ml
- Pasteurized milk 200 ml
- Garlic 4-5 cloves
- Wheat flour 50 g
- Onion 1 pc.
- Table salt 5 g
- Ground black pepper 7 g
We thoroughly rinse the liver and rid it of tendons, films and other unwanted elements.
After that, put it in a saucepan, fill it with milk and let it brew for half an hour or an hour.
Then drain the milk and cut the liver into strips or cubes.
Sprinkle the sour cream with pepper and salt, then beat at medium speed for about a minute.
We wash the onions, garlic and carrots, then grate them on a coarse or medium grater.
How long exactly to infuse beef liver for beef stroganoff? There can be no exact answer - it all depends on the quantity, freshness and quality of the component you purchased. According to my observations, fresher liver infuses faster, but old liver can remain hard even after an hour spent in milk.
Pour into the frying pan sunflower oil, put it on medium heat.
Pour in the prepared liver and fry it for about five minutes.
After this, add the chopped onion, stir the mass and reduce the intensity of the heat.
After three minutes, add the carrots and mix the mixture with a wooden spatula.
Then pour in the chopped garlic and sprinkle the mixture with wheat flour.
Stir, pour sour cream over the dish, then stir again with a spatula.
Simmer the mixture under the lid for about ten minutes, then remove from the heat. And serve it as a side dish.
That's all, your first version of delicious beef stroganoff with liver is completely ready! Garnish it with fresh herbs, garlic cloves and boiled quail eggs, if you want to make the dish more beautiful for festive table. In addition, beef stroganoff copes well with the role of an independent dish.
Recipe 2: beef liver stroganoff (with photo)
Liver beef stroganoff is prepared according to classic recipe beef stroganoff. The liver and onions are fried and then stewed in sour cream sauce.
- Beef liver – 500 g
- Ghee butter - 2 tbsp. spoons
- Bulbs - 1-2 pcs.
- Flour - 1 tbsp. spoon
- Sour cream - 0.75 cups
- Salt - 1 teaspoon (to taste)
- Ground black pepper - 1 pinch
To prepare beef stroganoff from liver, the liver must be washed and cleaned of films and large bile ducts.
Cut into small elongated pieces.
Peel, wash and finely chop the onions.
Heat a frying pan, add oil (1 tablespoon). Add the onion and lightly fry it in oil, stirring, over medium heat (about 2-3 minutes).
Heat another frying pan, add oil (1 tablespoon). Place the liver in a well-heated frying pan with fat and add salt. You can add your favorite spices, such as ground black pepper. Fry the liver over medium heat, stirring (7-10 minutes).
After 7-10 minutes from the start of frying, add the fried onion.
Then sprinkle with flour. Fry, stirring, 5 minutes.
After 5 minutes, add sour cream (to add spice, you can add 2 tablespoons of tomato).
Mix. Cover the dish with a lid and simmer the liver beef stroganoff over low heat for 10 minutes. Liver beef stroganoff is ready.
Before serving, sprinkle the liver beef stroganoff with chopped herbs. Serve liver beef stroganoff with your favorite side dish.
Bon appetit!
Recipe 3: Liver beef stroganoff with sour cream
To make the liver soft, you don’t need to fry it for a long time, much less stew it. Quite the opposite is true - fast frying ensures that all the juices remain inside the pieces. The liver will cook in sour cream sauce until it is ready, and to prevent it from becoming hard, salt it at the very end of cooking, before adding sour cream to the pan.
- pork liver – 300 g;
- sour cream 15% fat – 150 ml;
- onion – 1 large head (the size of an apple);
- vegetable oil – 3 tbsp. spoons;
- tomato sauce – 2 tbsp. spoons;
- salt - to taste;
- flour – 1.5 tbsp. spoons;
- coarsely ground black pepper – 2-3 pinches;
- any greens, buckwheat or potatoes, rice, pasta - for serving.
To make the gravy thicker and tastier, add onions to the beef stroganoff. Cut the onion into thin half rings or cubes.
Heat the vegetable oil in a deep frying pan, add the onion and fry over medium heat until the edges begin to brown. Be sure to keep an eye on the onions; we don’t need them to be too fried, they will give a bitter taste to the sour cream sauce.
Tip: to make the liver easily cut into thin strips, you need to wash it, dry it and put it in the freezer for half an hour. After this, when the surface has slightly set and becomes denser, cut the liver into slices, then cut into strips about 5 cm long.
For breading, mix wheat flour and freshly ground black pepper. If desired, you can add other spices along with the pepper or put them in the gravy.
While the onion is being fried over low heat, we place the pieces of liver in flour breading and roll on all sides.
Immediately, before the breading crumbles, add the liver to the fried onions. Stirring, fry everything over medium heat. Time approximately two minutes.
The liver will change color from reddish to brown, but splashes of reddish juice will still be visible here and there.
Turn down the heat to medium. Fry for another two to three minutes, until almost done. When cut or broken inside, the liver will be grayish in color, with no red or pinkish areas.
Cooking sour cream filling for the liver. Mix not very thick sour cream and tomato sauce. You can add salt or spices to taste - at your discretion. No flour is needed, there is enough of it in the breading.
Pour sour cream sauce over the almost finished liver and salt to taste. Mix vigorously so that the flour coating does not stick together and lumps do not form.
Warm up without letting the sauce boil. As soon as it thickens, turn it off and leave it to brew on a warm stove. If the sauce turns out thick, you can dilute it with sour cream or cream.
For a side dish, you can cook whatever you like, but most often you cook buckwheat or make mashed potatoes. Pickled cucumbers, pickled tomatoes, green onions or any greens will be very useful. Bon appetit!
Recipe 4: chicken liver beef stroganoff (step by step)
I propose a simple, but very delicious recipe cooking liver - beef stroganoff from liver with sour cream. This meat dish It is prepared easily and quickly, and does not require any special skills. The liver is first fried and then simmered in a delicate sour cream sauce and turns out juicy and unusually soft, melting in your mouth. I'll make beef stroganoff from chicken liver. It, unlike pork and beef, does not require additional processing, it does not need to be pre-soaked, and this significantly saves cooking time.
- Chicken liver – 500 g
- Onion(medium) – 2 pcs.
- Sour cream (20%) – 100 g
- Water – 150 ml
- Flour – 1 tbsp.
- Salt – 1 tsp.
- Ground black pepper to taste
- Bay leaf – 2 pcs
- Spices to taste
- Vegetable oil (for frying) – 3-4 tbsp.
To prepare this dish, you can use pork, beef or chicken liver. I took chicken because it is more tender.
We thoroughly wash the liver in cold running water, dry it and cut it into long thin pieces, approximately 1x4 cm.
Heat a frying pan with refined vegetable oil and lay out the pieces of liver. Fry it on all sides over medium heat for about 5-7 minutes, stirring constantly.
While the liver is frying, peel the onions and cut them into half rings.
Add the chopped onion to the liver and continue to fry them over low heat for another 5 minutes.
Then sift one tablespoon of flour (without a slide) into the frying pan through a sieve, mix and fry for 1-2 minutes.
After the liver and onions are fried, add salt, ground black pepper, bay leaf and other spices you like (I added Provencal herbs). Add sour cream and pour hot water. Sour cream must have a fat content of at least 20% so that it does not curdle.
Cover the pan with a lid and simmer over low heat for 5-10 minutes. If the sauce is thick, you can add a little more hot water.
Liver beef stroganoff is ready! As a side dish, you can serve it with mashed potatoes, buckwheat, rice or pasta.
Recipe 5, step by step: beef stroganoff from pork liver
Beef Stroganoff in its classic version is made from beef, as can already be seen from the name of the dish. But there are no dogmas in cooking, so pork liver It turns out quite well too. Try it and see for yourself. Simple, fast and very tasty.
- Pork liver 500 gr.
- Onion 1 piece
- Sunflower oil 30 ml
- Sour cream 2 tbsp.
- Tomato paste 1 tbsp.
- Salt to taste
- Black pepper to taste
- Wheat flour 30 grams
Wash the liver and cut into small strips. Dip in flour and place in a hot frying pan with sunflower oil.
Quickly fry the liver on all sides so that it just sets on the outside and remains raw on the inside.
Peel, wash and cut the onions into half rings. Place in a frying pan. Fry in a small amount of sunflower oil.
Add tomato paste.
Pour 150 ml of water.
Add sour cream, salt and pepper to taste, stir.
Place the liver in a saucepan with a thick bottom. Pour in the prepared sauce, cover and simmer over low heat for 10-12 minutes.
Pork liver beef stroganoff is ready. Serve with any side dish.
Recipe 6: how to cook beef stroganoff from liver
- pork liver - 0.5-1 kg
- onions - 4 pcs.
- sour cream - 200 ml
- water - 100 ml
- vegetable oil for frying - 100 ml
- salt to taste
Wash the liver, remove membranes and veins, and chop into long thin cubes.
Cut the onion into half rings.
Place a deep frying pan over high heat and heat the vegetable oil in it. Fry the liver until half cooked.
Add onion and fry until it becomes translucent.
Pour in water and simmer covered for 5-10 minutes.
Pour in sour cream, mix well. Simmer for 2 minutes. Remove from heat and let sit for 10 minutes.
Recipe 7: chicken liver stroganoff with sour cream
- chicken liver - 800 g;
- onions - 2 pcs.;
- sour cream - 200 g;
- vegetable oil - 1 tbsp;
- salt - 1 tsp;
- ground black pepper - to taste;
- flour - 1 tbsp.
First of all, you need to peel the onion, chop it finely and fry it in a frying pan until golden brown.
Chop the liver, but not finely.
And put it in the pan with the onions.
Mix everything and add salt.
When the liver is lightly fried, close the pan with a lid and simmer for 10 minutes over medium heat, stirring occasionally.
Then add the pepper, I use a mixture of three peppers and consider the different seasoning unnecessary when cooking the liver.
Increase the heat and, stirring constantly, simmer without a lid until the liquid has completely evaporated.
Now put all the sour cream in the pan.
Mix everything and add flour.
Bring everything to a boil and turn off.
Recipe 8: beef liver stroganoff with sour cream
We will prepare beef liver stroganoff in the most classic and traditional way.
Our step by step recipe Stroganoff-style liver with a photo will tell you how to prepare this dish at home quickly and very tasty.
The liver cooked in sour cream sauce will turn out incredibly tender and juicy, milky taste will literally saturate its structure and make it very crumbly.
Since we will fry the beef liver for beef stroganoff, it will taste very pleasant.
Traditionally, a couple of spoons of tomato paste or a little mustard are often added to beef stroganoff: this makes the dish brighter and more interesting in taste. However, having prepared beef liver stroganoff in the classic way, you can serve it with absolutely any side dish or sauce, which, in turn, will dilute and improve its taste.
To create this beef stroganoff, choose fresh beef liver.
Let's start creating an appetizing and aromatic Stroganoff-style liver in sour cream and onions.
- beef liver – 1 kg
- onions - 2 pcs
- sour cream - 200 ml
- allspice peas - 6 pcs
- bay leaf - 3 pcs
- vegetable oil for frying
- ground black pepper - to taste
- salt - to taste
Prepare everything necessary ingredients for preparing liver Stroganoff style.
We thoroughly wash the liver in cold water, remove the film and get rid of all kinds of veins. Cut the entire beef liver into oblong, not too thin cubes.
Heat a small amount of vegetable oil in a deep cast-iron frying pan, place the chopped liver on it and fry over medium heat.
Salt and pepper the liver to taste, and you can also add your favorite spices to the pan that are suitable for the main ingredient. Fry the beef liver blocks until the first matte crust.
Peel the onion and cut it into fairly small cubes or thin half rings. Pour the onion slices into the frying pan along with the fried liver.
Add a little more salt and pepper to the pan to taste. We also add bay leaves and peppercorns to the liver. Mix the ingredients and continue preparing the beef stroganoff.
Pour the specified amount of sour cream at room temperature into the frying pan, mix it with the contents of the frying pan, increase the heat and bring the liquid to a boil. After this, turn the heat to minimum, cover the pan with a lid and simmer the dish for 30 minutes until cooked.
Serve the finished dish hot with a side dish of crushed potatoes and fresh vegetables. Beef liver stroganoff with sour cream is ready.
Liver beef stroganoff is a dish that will captivate anyone with its delicate, harmonious taste. The main thing is to use fresh liver and process it correctly. Any type of liver is suitable for this dish.
It's not complicated, but very delicious way cook beef liver. The dish is perfect for any meal.
Product set:
- beef liver - 500 g;
- onion – 1 head;
- sour cream – 200 g;
- water – 2/3 cup;
- white flour – 1 tbsp;
- pepper, salt - to taste.
We thoroughly rinse the offal and remove the ducts and hymen. Cut into cubes and fry in vegetable oil.
Remove the husk from the onion, chop it into half rings and, adding it to the liver, mix and fry for another three to four minutes.
Dissolve flour in cold water, pour the liquid into a saucepan and heat for a couple of minutes until thickened. Pour in sour cream, stir, bring to a boil.
Pour the resulting sauce into the contents of the frying pan, stir, and simmer under the lid for several minutes.
Salt the beef stroganoff only at the end, otherwise the liver will turn out tough.
Serve the finished dish with mashed potatoes.
Beef stroganoff from veal liver in tomato
Tomatoes favorably highlight the characteristic liver taste: it becomes more expressive and soft.
Product set:
- ripe tomatoes – 2 pcs.;
- liver (veal) - 0.7-0.8 kg;
- tomato paste – 50 g;
- vegetable oil – 2-3 tbsp;
- onion - 2 heads;
- salt, pepper - to taste.
Cooking recipe step by step:
Rinse the tomatoes, remove the skin, and cut into cubes.
Peel the onion, chop it into thin half rings, and fry. Add tomatoes to the browned onions, stir and simmer for 10 minutes. Season the vegetable mixture with salt and black pepper to taste.
Meanwhile, cut the washed, dried veal liver into longitudinal strips. Fry the offal over high heat for five minutes until nicely browned.
Combine the fried liver with vegetables, add tomato paste and mix.
To prevent the paste from clumping, you can first dilute it with water.
Remove the beef stroganoff from the stove when it begins to thicken.
Chicken liver recipe
Chicken liver beef stroganoff is very tender and incredibly nutritious. It is complemented by filling with tomato paste and sour cream, which makes the taste truly unforgettable.
Product set:
- onion – 1 pc.;
- chicken liver – 1 kg;
- tomato puree – 40 g;
- sour cream – 60 g;
- vegetable oil – 3-4 tbsp;
- wheat flour – 1 tbsp;
- a little table salt.
Let's start with the sauce. We peel the onion, chop it into small cubes, and transfer it to a hot frying pan with oil. Sprinkle the onion with a spoon of flour, stir and achieve a light blush. Then add tomato puree with sour cream to the contents, mix everything thoroughly, heat for a couple of minutes and set aside.
We rinse the entire liver, dry it with a napkin, and if necessary, cut large giblets into cubes. Heat the oil in a frying pan, quickly fry the liver until golden brown, stirring everything periodically with a spatula.
Pour the sauce over the finished liver, bring to a boil, and set aside.
Pasta, buckwheat, rice porrige, potatoes in any form.
How to cook beef stroganoff from pork liver?
This is another variation of preparing beef stroganoff from the liver, where the offal is rolled in flour before frying. The gravy turns out appetizing, satisfying and tasty. You can remove the tomato and stew the liver in sour cream alone.
Product set:
- onions (large) – 1 pc.;
- sour cream (15%) – 150 ml;
- pork liver – 300 g;
- regular flour - 1.5 tbsp;
- tomato sauce – 2 tbsp;
- black pepper (coarsely ground) – 2-3 pinches;
- a little salt.
We remove the peel from a large onion, rinse it, and cut it into thin half rings. Transfer to a frying pan and fry until lightly golden.
Cut the prepared liver into 5 cm strips. Before frying, roll the offal in a mixture of flour and coarse black pepper.
Place the liver strips in a frying pan with golden onion rings and fry for a couple of minutes. Then reduce the heat and simmer the ingredients for another two to three minutes until almost done.
Separately mix tomato puree with sour cream, add spices if desired. Pour the contents of the frying pan with the resulting mass, mix everything vigorously, not allowing the sauce to boil. Set the finished beef stroganoff aside and let it brew for a bit.
Cooking in a slow cooker
The “Miracle Saucepan” will quickly prepare beef stroganoff from beef liver with sour cream and tomatoes.
Product set:
- beef liver – 800 g;
- tomato – 1 pc.;
- low-fat sour cream – 3 tbsp;
- water – 2 tbsp;
- onion – 2 pcs.;
- white wheat flour – 2 tbsp;
- bay leaf - 1-2 pcs.;
- fresh herbs - 0.5 bunch;
- a little salt and pepper.
We rinse the offal, strip it of the chaff and veins, and cut it into long thick strips. Chop the peeled onion into small cubes.
In a bowl, fry the liver with onions, adding a little vegetable oil and setting the “Baking” program for a quarter of an hour.
Then add flour, stir, cook for another five minutes in the same mode. Add finely chopped tomato and simmer for another three to four minutes.
At this stage, add boiled chilled water, add sour cream, season with spices and cook for an hour in the “Stew” mode.
5 minutes before the final signal, open the device, add bay leaf and finely chopped greens.
Turkey liver beef stroganoff with mushrooms
Unique delicate dish, combined with absolutely any side dish.
Ingredients:
- leek – 0.5 kg;
- turkey liver - 0.7 kg;
- sour cream (10-15%) – 200 g;
- garlic – 1 clove;
- champignons – 0.3 kg;
- tomato paste – 1 tsp;
- pepper, salt - to taste.
Rinse the turkey liver, dry it, and cut it into thin strips. At high heat, fry the product until golden brown and then set aside.
Wash the mushrooms, clean them, chop them very finely so that the pieces don’t taste like teeth. Place in a frying pan with oil and fry until all the juice has evaporated. Then add the onion cut into rings, mix everything, fry until the last ingredient is soft.
Peel the clove of garlic, finely chop it with a knife and add it to the dish 5 minutes before it’s ready.
Like these ones simple recipes can replenish the culinary piggy bank of any housewife. It should be noted that liver beef stroganoff is served only hot, because... a cooled dish loses most of its subtle and delicate taste. Bon appetit everyone!
Meat dishes
Try making delicious beef stroganoff from chicken, beef and pork liver according to our family recipe, which is easy to prepare with photos and videos.
45 min
285 kcal
5/5 (3)
Since childhood, I have not liked dishes with liver, because it always seemed to me that meat was more tender, more delicate and more flavorful. However, time has shown that this is not so, because quite recently, while at a family holiday with my mother-in-law, I tried an absolutely amazing and very tasty dish– beef liver stroganoff with sour cream according to a classic recipe copied by my mother-in-law a hundred years ago from an old cookbook, which included cooking secrets with a photo of the finished product. After rewriting this guide, just yesterday for the first time I prepared several versions of this delicious meat salad and today after breakfast I contemplate empty dishes. Needless to say, my loved ones really liked all the proposed options for beef stroganoff.
Beef stroganoff with beef liver and carrots
Kitchen appliances
- Earthenware or porcelain salad bowl with a volume of 800 ml or a corresponding dish.
- The frying pan is spacious with a diameter of 25 cm, several deep bowls with a volume of 250 to 750 ml.
- Two pans with non-stick coating with a volume of 850 ml.
- Tablespoons, teaspoons, measuring cup or kitchen scale.
- Cotton, paper or linen towels, spatula, grater.
- Wooden cutting board and sharp knife.
Among other things, you may need a mixer or blender to make it easier to mix some types of beef stroganoff fillings.
You will need
Did you know? To the beef stroganoff offered to your attention, you can add a little more hard cream or sausage cheese, grated on a coarse grater. In addition, try to choose the freshest and richest sour cream without flavorings or dyes for filling.
Preparation
- We thoroughly rinse the liver and rid it of tendons, films and other unwanted elements.
- After that, put it in a saucepan, fill it with milk and let it brew for half an hour or an hour.
- Then drain the milk and cut the liver into strips or cubes.
- Sprinkle the sour cream with pepper and salt, then beat at medium speed for about a minute.
- We wash the onions, garlic and carrots, then grate them on a coarse or medium grater.
How long exactly to infuse beef liver for beef stroganoff? There can be no exact answer - it all depends on the quantity, freshness and quality of the component you purchased. In my experience, more recent the liver is infused faster, but the old one can remain hard even after an hour spent in milk.
Preparation
- Pour sunflower oil into a frying pan and place it over medium heat.
- Pour in the prepared liver and fry it for about five minutes.
- After this, add the chopped onion, stir the mass and reduce the intensity of the heat.
- After three minutes, add the carrots and mix the mixture with a wooden spatula.
- Then pour in the chopped garlic and sprinkle the mixture with wheat flour.
- Stir, pour sour cream over the dish, then stir again with a spatula.
- Simmer the mixture under the lid for about ten minutes, then remove from the heat. And serve it as a side dish.
That's all, your first version of delicious beef stroganoff with liver is completely ready! Garnish it with fresh herbs, garlic cloves and boiled quail eggs if you want to make the dish more beautiful for the holiday table. In addition, beef stroganoff copes well with the role of an independent dish.
Watch the video recipe
In the video you can see in detail the process of preparing delicious beef stroganoff with beef liver, onions and carrots.
Beef Stroganoff with pork liver
Cooking time: 25 – 35 minutes.
Number of persons: 10 – 13.
Calorie content per 100 g: 250 – 350 kcal.
You will need
- 550 g liver;
- 200 g canned beans;
- 150 ml mayonnaise;
- 3 medium onions;
- 45 ml sunflower oil;
- 5 g table salt;
- 5 g ground black pepper;
- 5 g allspice ground.
Cooking sequence
Preparation
- Fill the liver with cold water and let it stand for about ten minutes.
- Then we clean it of films and other foreign elements and cut it into squares.
- Place the beans in a colander to remove excess liquid.
- We wash the peeled onion, cut it into half rings and put it in a separate bowl.
- Mix pepper, salt and mayonnaise together, then beat for a minute at medium speed.
Preparation
- Place the prepared liver in a frying pan and place over medium heat.
- Pour sunflower oil into it, stir, then simmer the meat for about ten minutes.
- Then put the liver on a dish and pour the chopped onion into the frying pan.
- Fry it until soft for about five or seven minutes, then add it to the meat.
- Pour half the mayonnaise sauce over the onion and liver and smooth the surface a little.
- Add the beans in a second layer, pour the remaining mayonnaise over them and let the dish sit for a while.
Step 1: Prepare the ingredients.
Wash the beef liver well, then clean it of all veins and films. Cut into small lengthwise pieces. Peel the onions, rinse under cold running water and cut into half rings. Then sprinkle the liver with spices, sugar, black pepper and salt to your liking. While we prepare the sauce, the liver will be soaked in seasonings.Step 2: Prepare the sauce.
In a separate bowl, mix a tablespoon of flour with a glass of cold drinking water. Mix well until the mixture has a homogeneous texture. There should be no lumps. Then pour the mixture into a small saucepan and place over low heat. Stir the mixture constantly. When you see that the semi-finished product will soon boil, add sour cream to it, then mix the sauce well so that it does not burn, and bring to a boil. After this, remove the pan from the heat. Step 3: Prepare beef stroganoff.
Heat a frying pan over medium heat and, without adding any oil, add the liver sticks into it. Stirring them constantly, fry them for about three minutes, then add them to the pan. butter, then onion. Fry everything for about 4 minutes, remembering to stir properly, then reduce the heat to low and add sour cream sauce. Step 4: Serve the liver beef stroganoff.
Simmer for another 15 minutes, stirring the contents of the pan regularly. Then remove it from the heat and cover with a lid for about five minutes. This dish should be served hot in combination with any side dish you think is tastier! Enjoy your meal! As a side dish for this dish, you can use boiled potatoes, pasta or buckwheat. Rice can also be used.
If you do use frozen liver to prepare beef stroganoff, you must first soak it in milk for about an hour so that it does not taste bitter in the finished dish.
It is best to use fresh liver for this dish. When choosing and buying it, pay special attention to its color. It should have a very bright color and not have any damage on its surface.