Beef stroganoff from beef liver. The recipe for the correct preparation of beef stroganoff from the liver Beef stroganoff from the liver as in kindergarten

Calories: Not specified
Cooking time: Not indicated

Except classic recipe, which uses beef, beef stroganoff is made from other types of meat and even from the liver. The principle of cooking does not change significantly, although there are many variations on the theme of this delicious dish. Pieces of meat, poultry or liver are cut into thin long sticks, breaded in flour, fried in oil along with onions and poured with sour cream or sour cream sauce - here it is possible different variants. In the proposed recipe, for a richer taste, sour cream is mixed with, which not only improves the taste, but also makes the color of the gravy brighter. But you can exclude this ingredient and cook beef stroganoff from the liver with sour cream using the classic combination meat products and sour cream sauce.
To make the liver soft, it does not need to be fried for a long time, let alone stew. It's just the opposite - a quick roast ensures that all the juices remain inside the pieces. The liver will reach readiness in sour cream sauce, and so that it does not become hard, salt it at the very end of cooking, before adding sour cream to the pan.

Ingredients:
- pork liver - 300 gr;
- sour cream 15% fat - 150 ml;
- onion- 1 large head (apple-sized);
- 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.

Recipe with photo step by step:

To make the gravy thicker and tastier, add onions to the beef stroganoff. Cut the onion into thin half rings or cubes.

In a deep frying pan, heat the vegetable oil, put the onion in it and fry over medium heat until the edges begin to brown. Be sure to look after the onion, we don’t need it strongly fried, it will give bitterness to the sour cream sauce.

Tip: in order for the liver to be easily cut into thin strips, it must be washed, dried and put in the freezer for half an hour. After that, when the surface grabs a little 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 pepper or put them already in the gravy.

The onion is fried on low heat for now, and we put the pieces of liver in flour breading, roll on all sides.

Immediately, until the breading is sprinkled, we send the liver to the fried onions. Stirring, fry everything over a fire slightly above medium. Approximately two minutes in time.

The liver will change color from reddish to brown, but there will still be patches of reddish juice in some places.

Reduce the fire to medium. Fry for another two to three minutes, until almost done. When cut or broken inside, the liver will be grayish in color, without 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. Flour is not needed, it is enough in breading.

Pour the almost finished liver with sour cream sauce, salt to taste. Stir vigorously so that the flour breading does not stick together and lumps do not turn out.

Heat through without letting the sauce simmer. As soon as it thickens, turn off and leave to brew on a warm stove. If the sauce is thick, you can dilute it with sour cream or cream.

For a side dish, you can cook what you like, but most often boil buckwheat or make mashed potatoes. pickled cucumbers, green onion or any greens will be very helpful. Bon appetit!

Thanks to its juicy gravy, beef stroganoff goes well with crumbly rice, mashed potatoes or pasta. It cooks much faster from the liver than from meat, so there is no need to stand at the stove for a long time. Properly cooked liver in gravy is very soft and juicy, and you should not be afraid that it will be tough. Tips and liver preparations are very affordable, so even a novice hostess can handle it. Is our step by step cooking beef stroganoff from beef liver in sour cream sauce with photo will tell you all the steps of cooking and you can cook a chic dinner for your whole family. Do not forget also that the benefits are very great.

Ingredients for Beef Stroganoff

Step-by-step preparation of beef liver stroganoff in sour cream sauce with photo

Beef stroganoff is served with boiled rice, potatoes or other cereal dishes. Put the pieces of liver on a plate and pour over the gravy. Bon appetit!

In truth, beef stroganoff is not the name of a dish, but a method of cutting meat into small pieces. Beef meat or offal can be used for cooking, it is cooked in a sour cream sauce and served as an accompaniment to other treats, such as cereals, potatoes and other vegetables.

But today we will find out how you can deliciously cook beef stroganoff from the liver. Probably, many housewives have heard the name of this dish more than once, but they have never cooked it.

Therefore, this needs to be corrected quickly and start cooking as soon as possible. And the following recipes will help make this treat excellent.

traditional recipe beef stroganoff from the liver

How to do:

1. Rinse beef offal with cool water, remove all possible films and veins. Cut into medium pieces;

1. 1. We spread the liver in a cup, sprinkle it with salt, seasonings, black pepper and granulated sugar. We leave to stand for a while so that the liver is completely saturated with seasonings;

1. 1. Pour a glass of cold water into a separate bowl, add flour there and mix. You should get a homogeneous mixture, without lumps;

1. 1. Pour the mixture with flour into a small container, put on the stove and boil over low heat. We constantly mix everything;
   2. As soon as the mixture begins to boil, pour sour cream into it, stir until smooth and bring to a boil. Remove the container with the sauce from the fire;

1. Peel the onion head and cut into half rings;
2. We put a pan with a non-stick coating on the gas, do not pour in the oil, but immediately lay out the pieces of the liver. Fry them, stirring constantly for about 5 minutes;
3. Then put a piece of butter and fall asleep onions. Mix everything, fry for about 4-5 minutes;
4. After that, we reduce the fire and pour sour cream sauce;
5. Simmer the liver in the sauce for about 15-20 minutes. Do not forget to stir it constantly;
6. At the end, remove the pan from the stove, cover the lid and leave to stand for 5-7 minutes;
7. Serve hot with garnish.

Beef stroganoff with sour cream

What will be needed:

• Beef liver - 600 grams;
• Half a liter of sour cream with 15% fat;
• 0.5 large spoons of salt;
• Pinch ground pepper;
• Allspice - 5-7 pieces;
• Onion - 2 pieces;
• Lavrushka - 2-3 pieces;
• Vegetable (can be olive) oil.

The cooking time is 40 minutes.

The nutritional value per 100 grams is 128.

How to cook:

1. To begin with, we prepare the offal. If this is the liver of an old animal, then it must be soaked in milk in advance, at least 1 hour. If the liver of a young calf, then it can begin to be prepared for cooking immediately without soaking;
2. We wash the offal, remove the film, veins. Cut it into small slices or strips;
3. We clean the onion heads from the skin and cut into strips;
4. We put a small cauldron on the stove, pour oil and heat it. Put the pieces of liver in hot oil, add salt and fry for about 10-15 minutes over low heat. Stir from time to time with a wooden spatula;
5. Next add the onion and stir. Cover with a lid and simmer over low heat for about 7-10 minutes;
6. Then pour sour cream into another cup, add salt and stir. Pour sour cream into a cauldron;
7. Season everything with black ground pepper, add spices, allspice, parsley. We stir everything;
8. We cover the cauldron with a lid and leave everything to cook for another 25 minutes;
9. The finished dish can be served hot with mashed potatoes.

Recipe for beef stroganoff in the oven

For cooking you need to prepare:

• 850 grams of beef offal;
• Semi-sweet white wine - 50 ml;
• A slice of cheese per 300 grams;
• Half a glass of liquid sour cream or heavy cream;
• Frozen mushrooms - 500 grams;
• Salt - to your taste;
• ½ teaspoon of white pepper.

Cooking time - 50 minutes.

Calories per 100 grams - 120.

How to do:

1. The liver should be thoroughly rinsed with cold water, remove the film and cut off the veins. We cut it into small slices;
2. Honey mushrooms should be removed from the freezer in advance so that they defrost;
3. We wipe a slice of cheese with a grater with a large grate;
4. In a baking dish, put the offal pieces in the first layer, sprinkle with salt and season with white pepper;
5. Next, we put the mushrooms and also add some salt and pepper;
6. Sprinkle everything with wine;
7. Then add sour cream and mix;
8. We heat the oven to 260 degrees and put the form there;
9. The top can be covered with foil;
10. Leave to bake for 30 minutes;
11. After that, we take out the form, remove the foil and sprinkle with grated cheese;
12. Let bake for another 10 minutes. Turn off the oven and insist, beef stroganoff for another 5-10 minutes;
13. Serve hot.

How to cook liver beef stroganoff with mushrooms

Constituent components:

• Half a kilogram of beef liver;
• 200 grams of champignons;
• 150 ml sour cream;
• Half a glass of water;
• 1 large spoon of flour;
• Tomato paste - 1 large spoon;
• Onion - 1 piece;
• Vegetable oil;
• A pinch of salt.

How much to cook - 40 minutes.

Calorie content - 125.

How is it done:

1. Rinse the offal with cool water, remove the film, streaks;
2. Cut the cleaned liver into oblong slices;
3. We clean the onion, cut it in the form of half rings;
4. Pour oil into a frying pan, put on fire and heat it up. Throw in the onion and fry for a few minutes;
5. In another pan, fry the beef offal in a small amount of oil. Fry for about 7-10 minutes, remove from heat;
6. We shift the fried onion to the liver;
7. We wash the mushrooms, clean the caps and cut into small plates;
8. Pour the oil in which the onion was fried and heat it up. Add mushrooms and fry until cooked. They also need to be salted;
9. We shift the finished mushrooms to the liver and onions;
10. Then put sour cream in a bowl, add tomato paste, flour and mix everything;
11. We shift the sour cream-tomato mixture into a pan with mushrooms and liver;
12. Then we put it back on the fire, fill it with water, add salt, ground pepper. We stir everything;
13. Cover the lid and leave to simmer for about 10-15 minutes;
14. Serve hot with mashed potatoes.

French beef stroganoff with chicken liver

Cooking Ingredients:

• Half a kilo chicken liver;
• Half a glass of cream;
• 1 large spoon of flour or starch powder;
• Half a glass of white wine;
• 4-5 pieces of sweet shallots;
• 3-4 garlic cloves;
• Dried parsley or cilantro - 1 small spoon;
• A glass of water or broth;
• A pinch of cumin;
• 0.5 teaspoons of nutmeg;
• A piece of butter - 50 grams;
• Table salt - to your taste;
• Black ground pepper - ½ teaspoon.

How much to cook in time - 40 minutes.

The nutritional value per 100 grams is 110.

Let's start cooking:

1. Rinse the chicken liver thoroughly with cold water. We remove all films, streaks and blood clots;
2. We cut the offal into small strips;
3. Peel the garlic cloves from the skin and put in a mortar. There we fall asleep cumin and rub;
4. Next, add to the mortar butter and dried spices;
5. We put a frying pan on a large fire, put oil with spices on it and warm it up;
6. As soon as the spices start smelling, lay out the pieces of the liver and immediately close the lid. Fry for a few minutes over high heat;
7. Then we reduce the fire, pour in the wine and leave to simmer for 5-7 minutes;
8. Rinse shallots and finely chop;
9. Pour the pieces of onion into the pan with offal, add salt;
10. As soon as the onion slices become transparent, we begin to slowly pour in the flour, and then pour in the cream. We mix everything;
11. After 5-7 minutes, pour everything with meat or vegetable broth;
12. Season everything with nutmeg, dried herbs and black pepper;
13. Cooking until ready;
14. Chicken liver stroganoff should be served hot with spaghetti or long boiled rice.

• The liver for beef stroganoff should be cut into oblong pieces - the width of each piece should be no more than 1 cm, and the length should be 7-8 cm;
• The sauce can be made from sour cream, and a small amount of tomato paste or tomato sauce can also be added to it. You can also use heavy cream for the sauce;
• It should be served only hot, the cooled dish is not so refined.

You can cook beef stroganoff from the liver yourself, the main thing in this matter is to learn how to properly cut meat or offal. And the rest will turn out in the course of cooking. Be sure to use the suggested recipes. The liver prepared according to these recipes will turn out very tender and incredibly tasty!

Bon appetit!

Delicious and nutritious beef stroganoff with sour cream is easy to prepare. Moreover, it will be quite easy to do this. The proposed recipe is based on classic version preparation of such a meat dish. It was invented long ago by French chefs. That is why there is no doubt about the result. The liver is 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 in Stroganoff style.

Cooking time - 30 minutes.

The number of servings is 4.

Ingredients

To prepare beef stroganoff in this interpretation, you must use the following set of products:

• beef liver - 500 g;
• onion turnip - 2 heads;
• sour cream - ¾ st.;
• vegetable oil - 2 tbsp. l.;
• salt - 1 tsp;
• flour - 1 tbsp. l.;
• ground pepper (black) - 1 pinch.

How to cook beef stroganoff with sour cream

To cook a delicious and thick beef stroganoff in a delicate sour cream sauce, you do not need to have the highest qualification of a cook. Despite the fact that the dish has some secrets and subtleties of preparation, it is quite possible to cope with it.

1. To begin with, we need to prepare the entire package of products that will be needed during the preparation of this variation of beef stroganoff.

1. Next, you need to immediately start preparing the liver. The product must be thoroughly rinsed and cleaned. Large bile ducts are necessarily removed from it. In addition, be sure to remove all films.

1. The next step in preparing this interpretation of a meat dish for dinner or lunch is slicing the prepared liver. From the product it is worth forming slightly elongated stripes. But keep in mind that such a straw should be quite small. Otherwise, it is unlikely that the product will be well extinguished.

1. If you have completed the processing and slicing of the beef liver, then you can safely proceed to the preparation of the onion. The fruits must be peeled. They will need to be washed and lightly blotted with napkins to remove excess moisture. Then the onion should be cut into small cubes.

1. Next, take a large and spacious frying pan. Well, if she has a thick bottom. It is best to use non-stick cookware. Vegetable oil is poured into the container, and onion slices are laid out in it. The pan goes to the stove. On medium heat, sauté vegetables lightly, stirring occasionally. This will take you approximately 3 minutes.

On a note! For frying onion slices, take about 1 tbsp. l. vegetable oil. To avoid unpleasant odors and bad aftertaste, use a refined composition.

1. Then another pan is taken. About 1 large spoon of peeled sunflower oil. When the mass is well heated, the liver is laid out in it. Do not forget to sprinkle the meat slices with salt. But keep in mind that the recipe indicates the average amount of seasoning. You can add it to your liking. Also, the composition is sprinkled with spices. In addition to the ground pepper indicated in the recipe, you can take other seasonings. On medium heat, the beef liver will need to be fried for about 10 minutes.

1. After 10 minutes, you need to lay out onion frying to the liver.

1. 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 sliced ​​\u200b\u200band mixes with the onion. Stirring constantly, the mixture should be fried for 5 minutes.

1. What do we do next? It remains to put sour cream on the pan.

On a note! If you welcome a little wit in meat dishes, then if you wish, you can flavor your beef stroganoff more tomato paste. Then it will be required in the amount of 2 tablespoons.

1. The components are thoroughly mixed. The pan with the ingredients is tightly closed with a lid. Our beef stroganoff with sour cream should be stewed for 10 minutes. In this case, it is recommended to maintain low heat.

1. That's all! Our meat delicacy is ready! Arrange it on plates with your favorite side dish and serve it to the table!

Video recipes

It will be easier for novice cooks to prepare a dish if they get acquainted with video recipes:

Beef stroganoff from the liver is a dish that will conquer anyone with its delicate harmonious taste. The main thing is to use fresh liver and process it correctly. Any kind of liver is suitable for the dish.

It's not difficult, but very tasty way cook beef stew. The dish is perfect for any meal.

Product set:

• beef liver - 500 g;
• onions - 1 head;
• sour cream - 200 g;
• some water - 2/3 tbsp.;
• white flour - 1 tbsp;
• pepper, salt - to taste.

Rinse the offal thoroughly, remove the ducts and hymen. Cut into cubes and fry in vegetable oil.

Remove the husk from the onion, chop it in half rings and, adding it to the liver, mix, fry for another three to four minutes.

We dilute the flour in cold water, pour the liquid into a saucepan and heat for a couple of minutes until it thickens. Add sour cream, stir, bring to a boil.

Pour the contents of the pan with the resulting sauce, mix, simmer under the lid for several minutes.

We 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 set off 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 tablespoons;
• onion turnip - 2 heads;
• salt, pepper - to taste.

Cooking recipe step by step:

Rinse the tomatoes, remove the skin, cut into cubes.

Peel the onion, chop into thin half rings, fry. Add tomatoes to the browned onions, mix, simmer for 10 minutes. Season the vegetable mixture to taste with salt and black pepper.

In the meantime, cut the washed dried veal liver into longitudinal strips. Fry the offal over high heat for five minutes until a beautiful blush.

We combine the fried liver with vegetables, put the tomato paste and mix.

To prevent the paste from getting lumpy, it can first be diluted with water.

We remove the beef stroganoff from the stove when it begins to thicken.

Chicken liver recipe

Beef stroganoff from chicken liver comes out very tender and incredibly nutritious. It is complemented by a filling with tomato paste and sour cream, which makes the taste truly unforgettable.

Product set:

• onion turnip - 1 pc.;
• chicken liver - 1 kg;
• tomato puree - 40 g;
• sour cream - 60 g;
• vegetable oil - 3-4 tablespoons;
• wheat flour - 1 tbsp;
• a little table salt.

Let's start with the sauce. We clean the onion, chop it into small cubes, transfer it to a hot frying pan with oil. Sprinkle the onion with a spoonful of flour, stir and achieve a light blush. Then we put tomato puree with sour cream to the contents, mix everything carefully, warm it up for a couple of minutes and set it aside.

We rinse the whole liver, dry it with a napkin, if necessary, cut large offal into cubes. We heat the oil in a pan, quickly fry the liver until golden brown, periodically stirring everything with a spatula.

Pour the prepared liver with sauce, bring to a boil, set aside.

Pasta, buckwheat, rice porridge, potatoes in any form are suitable for a side dish.

How to cook beef stroganoff from pork liver?

This is another variation of the preparation of beef stroganoff from the liver, where the offal is crumbled in flour before frying. The gravy is appetizing, satisfying and tasty. You can remove the tomato and stew the liver in only one sour cream.

Product set:

• onions (large) - 1 pc.;
• sour cream (15%) - 150 ml;
• pork liver - 300 g;
• plain flour - 1.5 tbsp;
• tomato sauce - 2 tablespoons;
• black pepper (coarsely ground) - 2-3 pinches;
• some salt.

We free the large onion from the husk, rinse, cut into thin half rings. Transfer to a frying pan, fry until lightly golden.

Cut the prepared liver into strips of 5 cm. Before frying, roll the offal in a mixture of flour and coarse black pepper.

We put the liver strips in a pan with golden onion rings, fry for a couple of minutes. Then we reduce the fire, simmer the ingredients for another two to three minutes until almost cooked.

Separately, mix tomato puree with sour cream, add spices if desired. Pour the contents of the pan with the resulting mass, mix everything intensively, without letting the sauce boil. We set aside the finished beef stroganoff and let it brew a little.

Cooking in a multicooker

"Miracle Pot" will quickly cook beef stroganoff with sour cream and tomatoes.

Product set:

• beef liver - 800 g;
• tomato - 1 pc.;
• low-fat sour cream - 3 tablespoons;
• some water - 2 tbsp.;
• onion turnip - 2 pcs.;
• white wheat flour - 2 tbsp;
• lavrushka - 1-2 pcs.;
• fresh greens - 0.5 bunch;
• some salt and pepper.

Rinse the offal, clean it from the hymen and lived, cut into long thick straws. 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, simmer for another three to four minutes.

At this stage, add boiled chilled water, put sour cream, season with spices and cook for an hour in the “Extinguishing” mode.

5 minutes before the final signal, open the device, add lavrushka and finely chopped greens.

Beef stroganoff from turkey liver with mushrooms

Unique tender 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, cut into thin strips. With strong heat, fry the product until a blush and while we remove it to the side.

My mushrooms, clean, cut very finely so that the pieces do not feel “to the tooth”. Put in a frying pan with oil and fry until all the juice has evaporated. Then add the onion, chopped into rings, mix everything, fry until the last ingredient is soft.

Peel the clove of garlic, finely chop with a knife and add to the dish 5 minutes before readiness.

Like these ones simple recipes can replenish the culinary piggy bank of any hostess. It should be noted that beef stroganoff from the liver is served only hot, because. the cooled dish loses most of its delicate and delicate taste. Bon appetit everyone!