In truth, beef stroganoff is not the name of a dish, but a method of cutting meat into small pieces. For cooking, you can use beef or offal, it is cooked in sour cream sauce and served as an addition to other treats, such as porridge, 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 delicious.

Traditional recipe beef stroganoff from the liver

Ingredients	Quantity
Beef liver -	1 kg
Onion -	1 head
Sour cream -	1 glass
Sugar -	½ tablespoon
The water is cold -	Cup
Flour -	1 tablespoon
Salt -	to your taste
A piece of butter -	50 grams
Black ground pepper -	pinch
Cooking time: 40 minutes	Calorie content per 100 grams: 135 Kcal

How to do:

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

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

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

Liver beef stroganoff with sour cream

What will be needed:

• Beef liver - 600 grams;
• Half a liter of sour cream with 15% fat content;
• 0.5 large tablespoons of salt;
• A pinch of ground pepper;
• Allspice - 5-7 pieces;
• Onions - 2 pieces;
• Lavrushka - 2-3 pieces;
• Vegetable (olive oil) oil.

The cooking period is 40 minutes.

Nutritional value per 100 grams - 128.

How to cook:

1. First, we prepare the offal. If this is the liver of an old animal, then it must be soaked in milk in advance for at least 1 hour. If the liver of a young calf, then it can 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. Put pieces of liver in hot oil, add some 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 mix. Cover and simmer over low heat for about 7-10 minutes;
6. Then pour the sour cream into another cup, add salt and stir. Pour sour cream into a cauldron;
7. Season everything with ground black pepper, add spices, allspice, lavrushka. 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.

Oven Beef Stroganoff Beef Liver Recipe

For cooking you need to prepare:

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

Cooking time - 50 minutes.

Calorie content per 100 grams - 120.

How to do:

1. The liver needs to be rinsed well cold water, remove the film and cut the veins. We cut it into small slices;
2. Honey mushrooms should be removed from the freezer in advance so that they defrost;
3. Rub a slice of cheese with a grater with a coarse grate;
4. Put the pieces of offal in the first layer in a baking dish, sprinkle with salt and season with white pepper;
5. Next, put in the mushrooms and also add some salt and pepper;
6. Sprinkle everything with wine;
7. Then add sour cream and mix;
8. We warm up the oven to 260 degrees and put the mold 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. We set to 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

Component components:

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

How long it takes to cook - 40 minutes.

Caloric content - 125.

How is it done:

1. Rinse the offal with cool water, remove the film, veins;
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. Throw in the onion and fry for a few minutes;
5. In another frying pan, fry the beef offal in a little oil. Fry for about 7-10 minutes, remove from heat;
6. Transfer the fried onions to the liver;
7. We wash the mushrooms, clean the caps and cut into small slices;
8. Pour the oil into the pan, in which the onions were fried and heat up. Add mushrooms and fry until tender. They also need to be salted;
9. Transfer the finished mushrooms to the liver and onions;
10. Then put sour cream in a bowl, add tomato paste, flour and mix everything;
11. Transfer the sour cream-tomato mixture to a pan with mushrooms and liver;
12. Then we put it back on the fire, fill it with water, add salt and ground pepper. Stir everything;
13. We 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 components:

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

How long do you need to cook in time - 40 minutes.

Nutritional value per 100 grams - 110.

Let's start cooking:

1. The chicken liver must be thoroughly rinsed with cold water. We remove all films, streaks and blood clots;
2. Cut the offal into small strips;
3. Peel the garlic teeth and put them in a mortar. We put caraway seeds there and rub;
4. Next, add butter and dried spices to the mortar;
5. We put a frying pan on a large fire, put butter and spices on it and heat it up;
6. As soon as the spices start to smell, lay out the pieces of liver and immediately close the lid. Fry for several minutes over high heat;
7. Then we reduce the heat, pour in the wine and leave to simmer for 5-7 minutes;
8. Rinse the shallots and chop finely;
9. Put onion pieces into a pan with offal, add salt;
10. As soon as the onion pieces become transparent, begin to slowly pour in the flour, and then pour in the cream. We mix everything;
11. After 5-7 minutes, fill everything with meat or vegetable broth;
12. Season everything with nutmeg dried herbs and black pepper;
13. Cooking until tender;
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 you can also add a small amount of tomato paste to it, or tomato sauce... You can also use heavy cream for the sauce;
• Serve only hot, the cooled dish is not so delicious.

You can cook beef stroganoff from the liver yourself, the main thing in this business 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 to be very tender and incredibly tasty!

Beef Stroganoff in French means "Stroganoff beef". Despite the name, it is a widespread dish. Russian cuisine, it brought to us the name of Count Alexander Grigorievich Stroganov. According to history, the recipe for this dish was invented by the chef Andre Dupont who lived with the count. The earliest recipe with mustard was published by the classic of Russian culinary literature Elena Molokhovets in 1871.

Beef liver stroganoff with sour cream in a slow cooker

In his classic version beef stroganoff can be made from beef tenderloin... It is beaten, cut into thin slices, breaded in flour. After the meat is quickly fried and poured with sour cream mixed with tomato paste... Then the pieces of beef are stewed until tender, covered with a lid. We will analyze the methods of preparing such a liver dish with sour cream and gravy in a slow cooker.

Consider step by step recipe embodiment on the menu of this delicious food... It is designed for 4-6 servings.

Ingredients:

• beef liver - 600 grams, sour cream - 120 grams;
• onions - 2 pieces, butter - 60 grams;
• wheat flour - 2 tablespoons, water - 1/2 measuring cup;
• mustard - 1 tablespoon, vegetable oil - 1 spoon, salt, spices to taste.

Cooking consists of stages.

1. We wash the beef liver and remove the films. This is easier to do if you put it in a container of warm water for a few minutes.
2. Cut the entire piece of liver into medium-sized cubes. Clearing onion, chop it into half rings.
3. Preheat the multicooker and fry the liver in vegetable oil. When the cubes are covered with a crust, add small pieces butter. Then add the chopped onion and turn on the "Baking" mode for 15 minutes.
4. Combine with flour, mix everything and cook in the same mode for another 5 minutes.
5. Put sour cream, water, mustard in the multicooker bowl, edible salt and spices to taste. Mix the composition thoroughly, close the lid and cook in the "Quenching" mode for 1 hour.

The dish is served hot. As a side dish, you can use mashed potatoes, rice, pasta, vegetables. It all depends on your taste preferences.

Beef liver stroganoff with gravy in a slow cooker

In this recipe, we will use cream and tomato paste instead of sour cream. The recipe is also designed for 4 or 6 servings.

The ingredients are:

• beef liver - 500 grams, cream - 100 milliliters, tomato paste - 50 grams;
• onion - 1 piece, vegetable oil, salt and various spices.

We cook after we have stocked up on food.

1. We wash and clean the beef liver from films. Dry the meat with a towel.
2. Cut the liver into small pieces. Peel the onions and chop them in half rings.
3. Using the "Select modes" button, set the "Fry" program and press "Start". Pour vegetable oil into the multicooker bowl and fry the onion until golden brown.
4. To speed up the process, at the same time we fry the cubes not in a multicooker, but in a pan. As soon as the meat begins to brown, add flour and mix everything quickly.
5. Transfer the beef liver to a slow cooker. Add tomato paste, cream, salt and spices to taste. Mix the resulting mass well and close the lid of the unit.
6. Using the "Heat / Cancel" button, turn off the "Fry" mode and set the "Stew" mode for 1 hour

Any version of beef stroganoff is served hot both as an independent dish and with the various side dishes mentioned above.

There are some cooking secrets:

The oil and the multicooker must be well preheated before frying. Pieces of meat must be thoroughly dried. When frying, make sure that the meat does not juice. If the juice remains inside, then the beef stroganoff will turn out to be very tender and juicy. Braised in own juice the liver will become hard and dry. Chefs advise not to reheat this dish if it contains sour cream, as it will be tasteless.

Thus, beef stroganoff is an easy-to-prepare and very tasty dish. Made from beef liver with sour cream or gravy, it becomes even softer and refined taste... Beef stroganoff is a classic that has become widespread not only in Russia, but all over the world. Such food is appropriate on your table both during family holidays and on the everyday menu.

For more information on how to prepare this dish, see below.

The well-known dish called beef stroganoff is considered a dish of Russian cuisine, although one can argue with this, since the roots of its origin have not yet been precisely clarified. Beef stroganoff is thinly sliced ​​pieces of young veal, fried in flour and then stewed with sour cream. This is an authentic dish. Today, beef stroganoff is prepared not only from beef and veal, but other types of meat are also used, as well as liver.

Popular is beef stroganoff liver, pork or chicken. Stroganoff liver is prepared not only at home, but can also be found in the menu of many cafes and restaurants.

Ingredients:

• - 400 gr.,
• Tomato sauce - 100 ml.,
• Tomato juice - 100 ml.,
• Onions - 2 pcs.,
• Flour - 70-80 gr.,
• Sour cream - 3 tbsp. spoons,
• Vegetable oil,
• Salt,
• Spices.

Beef liver stroganoff - recipe

Defrost the liver. Remove the thick film, if present, remove large streaks. Next, cut it into thin strips. The length of the blocks is about 6-7 cm, the width should not exceed 1 cm.

Peel white onions and cut into quarters into rings.

Place the liver in a deep bowl. Sprinkle with flour. Thanks to the flour, the tomato-creamy sauce will turn out to be thicker, in addition, the flour during frying of the liver will not allow its juices to come out, but will keep them inside.

Dip in flour.

Place the breaded in flour in a hot skillet with vegetable oil.

Sprinkle with spices and salt.

Fry it, stirring with a spatula, for 10 minutes. The liver at this stage of cooking turns out to be al dente, that is, not too fried on the inside, but cooked on the outside.

Then add the chopped onion. Stir.

Pour in tomato juice and add tomato paste. If you are using tomato paste, sauce or ketchup, be sure to add water to the pan.

Stir. Simmer the liver in tomato sauce for another 5 minutes.

Add sour cream, stir. If the sauce is too thick, it is allowed to add a little water. In 5-7 minutes beef liver stroganoff in sour cream and tomato sauce is ready.

Beef liver stroganoff. Photo

Pork liver - exclusively useful product for our body. It contains vitamins A and B12, many trace elements such as iron, zinc and copper, essential amino acids. Pork liver dishes enrich the human body with useful enzymes, thanks to which digestion is improved, and useful material better absorbed.

Compared to veal and beef, pork liver has a more porous structure, moreover, it is much cheaper. But this does not mean at all that it is worse. From pork liver you can cook anything you want: pies, pies, casseroles, pancakes. Pork liver is cooked with different sauces.

In order for pork liver to always turn out tasty and tender, you need to know some tricks. Let's talk about them now. First of all, it should be soaked in water, milk or vinegar solution before cooking. Soaking time - from 30 minutes to 2 hours. It all depends on your time reserve. The soaking procedure will relieve the liver of the bitter taste and hardness. Sometimes sugar or honey is used when frying. Allegedly, this also gives the liver softness.

It is important to remember that the liver should never be overcooked. It is necessary to carefully monitor this, otherwise it will become dry and lose its taste.

And further. The liver is a perishable product that requires special storage conditions. It can be contaminated with toxins, helminths, and other harmful bacteria. Therefore, you should not buy it in spontaneous markets, near roads where there are no appropriate sanitary conditions, veterinary stamps and certificates.

In our today's menu - beef stroganoff from pork liver. This dish does not require a long soaking of the liver. But, if there is such an opportunity, then you can soak it.

So, the ingredients you need are:

• Pork liver - 500 grams;
• Bulb onions (large) - 2 pcs.;
• Sour cream - 2 tablespoons;
• Tomato paste - 1 tablespoon;
• Flour - 1 tablespoon;
• Vegetable oil - for frying;
• Salt to taste;
• Black pepper and other spices - to taste;

First of all, you need to prepare the liver for beef stroganoff (remove the bile ducts, soak (optional), wash, dry) and cut into strips.

Then put the pieces of liver in a dry preheated frying pan, without adding oil. Fry for 3 minutes.

Peel and cut the onion in any way (small pieces or half rings) and add it to the liver. We fry everything together for 2 minutes.

After that, add vegetable oil, tomato paste, sour cream, flour, salt and your favorite spices to the pan, pour water if necessary. Stew in tomato filling covered for exactly 5 minutes.

For your information, be careful not to overdo it with the tomato paste in this recipe. Especially if she's a little sour.

How do you like this dish? In our opinion, pork liver beef stroganoff is an excellent second course! Inexpensive and very useful! You can serve it with any side dish, we use the sauce in which the liver was stewed.

Cooking time - 15 minutes (without soaking the liver).

The name "beef stroganoff" does not belong to the dish, but to the way the meat is cut. At the same time, beef, pork, lamb, chicken, and offal are cut into thin slices. Serve a treat, supplementing it with potatoes, cereals, pasta and vegetables. Beef stroganoff liver is especially soft and tender.

How to make liver stroganoff

Often the dish is prepared from rabbit, chicken and beef, less often from pork liver. The latter is considered tough, so the product is pre-soaked in milk or water. However, there are a few tricks that can be used to make liver stroganoff very tender and juicy without steeping. The main thing is not to add salt to the dish during frying and do not keep food on the fire for too long.

Liver Beef Stroganoff Recipe

A tasty modified version of the Russian dish is Stroganoff's liver. At the same time, the process of cooking treats practically does not differ from the classic recipe: first, the main component is fried, then the dish is stewed in sour cream sauce... The result is very juicy, soft and melting pieces in your mouth. Below are several options for preparing a dish, among which everyone can find a recipe for beef stroganoff from the liver that is optimal for themselves.

Liver beef stroganoff with sour cream

• Purpose: lunch / dinner.
• Cuisine: Russian.

The hostess, who does not have experience and special skills, will cope with the preparation of the dish if she adheres to the sequence of the process, without neglecting any preparatory steps... If you want to save time on cooking, you don't need to soak the offal. Beef stroganoff from the liver with sour cream is fried so that the liquid of the components is not lost, due to which the dish comes out juicy, acquires amazing softness. How to cook beef liver stroganoff with sour cream?

Ingredients:

• sour cream - 0.5 l;
• salt - ½ tsp;
• beef liver - 0.6 kg;
• ground black pepper - ¼ tsp;
• large onion head;
• bay leaves - 3 pcs.;
• peppercorns;
• vegetable oil.

Cooking method:

1. To prepare the offal, soak it in cold milk for an hour. You can skip this step if you are using a young animal's liver.
2. Cut off the film from the offal, remove the streaks. Then cut the liver into thin cubes.
3. Cut the peeled onion into strips.
4. In a hot frying pan with the addition of oil, you need to fry the pieces of liver. Salt the product, season with lavrushka, other spices and fry over low heat for 15 minutes, stirring with a tablespoon.
5. Pour the onion here, close the container with a lid, after which the products need to be simmered over low heat for about 8 minutes.
6. Separately combine the sour cream with a little salt, mix the mixture thoroughly and transfer it to the cauldron. Season the sauce with allspice.
7. Gently transfer the finished hot offal to the sour cream sauce, cover the saucepan with a lid and cook the dish for another 20 minutes.
8. Serving a ready-made snack is worth mashed potatoes or spaghetti.

Beef liver stroganoff

• Cooking time: 50 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 120 kcal / 100 g.
• Purpose: Dinner / Lunch.
• Cuisine: Russian.
• Complexity of preparation: medium.

Beef liver stroganoff is best served with boiled potatoes, buckwheat porridge or pasta. No less successfully combined with stewed beef offal, boiled rice. If you are going to use a frozen product for cooking, then you must first fill it with water / milk for at least an hour to remove the bitterness.

Ingredients:

• frozen mushrooms - 0.5 kg;
• beef liver - 0.8 kg;
• sour cream / thick cream - 100 ml;
• spices;
• semi-sweet white wine - 0.5 l;
• hard cheese - 0.3 kg.

Cooking method:

1. Rinse the offal thoroughly by removing the film and veins. Then you need to cut it into small strips.
2. Defrost the mushrooms in advance.
3. Grate the cheese coarsely.
4. Place liver slices in an oiled baking dish, season with a pinch of salt.
5. Top with mushrooms cut into slices.
6. Sprinkle the ingredients with wine, pour over sour cream.
7. Send the form to an oven preheated to 240 degrees.
8. Cover the dish with foil (it is not necessary to cover the dish, but then there is a risk of getting too fried a crust).
9. Cook the beef stroganoff for half an hour, then remove the foil and sprinkle the liver pieces with cheese shavings.
10. After turning off the oven, leave the dish in it for another 10 minutes so that the cheese has time to melt. Serve the offal with any side dish of your choice.

Chicken liver stroganoff

• Cooking time: 45 minutes.
• Servings Per Container: For 2 Persons.
• Calorie content of the dish: 129 kcal / 100 g.
• Purpose: Dinner / Lunch.
• Cuisine: Russian.
• Complexity of preparation: medium.

It has long been familiar and beloved by many. a traditional dish Russian cuisine - liver stroganoff. Below is a suggested recipe that uses chicken offal, which is stewed with onions in a tender sour cream sauce. The treat turns out to be very soft and unusually juicy. It is recommended to supplement beef stroganoff from chicken liver with boiled rice or buckwheat. Vegetable light salad or slicing from fresh vegetables will also not be superfluous.

Ingredients:

• vegetable oil;
• dried or fresh greens;
• onions - 1 pc.;
• seasonings;
• chicken liver - 0.5 kg;
• sour cream - 100 ml.

Cooking method:

1. Fry the chopped chicken offal in oil for 4 minutes, stirring constantly with a spatula.
2. The onion should be cut in half rings, then transfer the product to the pan, salt the ingredients, fry for another 3 minutes.
3. Then you can add herbs, sour cream and ½ glass of water. After stirring the food, leave it to simmer for 7 minutes without a lid. When there is practically no broth left, the beef stroganoff is ready.

Pork liver beef stroganoff

• Cooking time: 20 minutes.
• Servings Per Container: For 4 Persons.
• Calorie content: 145 kcal / 100 g.
• Purpose: Dinner / Lunch.
• Cuisine: Russian.
• Complexity of preparation: medium.

The dish turns out to be tender, soft, has spicy taste, which is served with onions fried in butter and bechamel sauce, made from cream and flour. Cooking beef stroganoff from pork liver is not very difficult: cleaning the offal, grinding it takes no more than 10 minutes, and the same amount is spent directly on stewing. Please note that the dish cannot be reheated, so cook it as much as the congregation can eat at one time.

Ingredients:

• flour - 2 tbsp. l .;
• sugar - 1 tsp;
• pork liver - 0.8 kg;
• butter - 50 g;
• spices;
• cream up to 15% - 1 tbsp.;
• bulb.

Cooking method:

1. Begin to cleanse the offal by removing the ducts and veins. Then thoroughly wash the component under water, dry it with a napkin and cut into thin cubes.
2. Sprinkle the product with spices, salt and place in a buttered skillet. Fry the component over medium heat for no longer than 5 minutes, turning the pieces over so they don't burn.
3. Peel the onion, cut into half rings. Send the ingredient to the skillet along with butter... Continue cooking the liver stroganoff for 4 minutes.
4. Next, you need to cover the offal with flour and fry the dish for another 3 minutes.
5. Cream is added next. It is worth pouring them in slowly, in a thin stream. After that, mix everything, reduce the intensity of the heat, cover the container with a lid and simmer the food for another 5 minutes.

Beef stroganoff from the liver in a slow cooker

• Cooking time: 1.5 hours.
• Servings Per Container: For 3 Persons.
• Calorie content of the dish: 127 kcal / 100 g.
• Purpose: Dinner / Lunch.
• Cuisine: Russian.
• Complexity of preparation: simple.

Cooking such a dish at home is not a difficult task, especially if a multicooker is used for this purpose. Using the recipe below with a photo, you can learn about the intricacies of cooking a treat. The offal will be prepared traditionally - with the addition of a large number onions and in sour cream sauce. To diversify the usual treat, it can be supplemented with tomato paste or mustard. How to make beef stroganoff from liver in a slow cooker?

Ingredients:

• spices, including nutmeg, pepper;
• sour cream - 2 tbsp. l .;
• tomato - 1 pc.;
• beef liver - 0.7 kg;
• onions - 2 pcs.;
• butter;
• water - 2 tbsp.;
• flour - 2 tbsp. l.

Cooking method:

1. First, remove the films from the liver, then rinse the offal under running water.
2. Chop the onion finely together with the liver. To heat-treat the ingredients, transfer them to the multicooker bowl and turn on the "Baking" option for a quarter of an hour. It is not necessary to cover the appliance with a lid.
3. Pour 20 grams of flour into the bowl, stir and simmer the dish for another 5 minutes (you should not leave the food longer - the flour will turn brown and acquire bitterness).
4. Cut the tomato into cubes, send to the multicooker bowl. Cook food for 3 minutes.
5. Then start pouring warm water here (no more than ½ glass). Add sour cream, spices, activate the "Stew" option for an hour.
6. A few minutes before turning off the appliance, put into the bowl Bay leaf, finely chopped greens. As a result, you will have a delicious, hearty dinner.

Liver beef stroganoff with cream

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 140 kcal / 100 g.
• Purpose: Dinner / Lunch.
• Cuisine: Russian.
• Complexity of preparation: medium.

Previously, this treat was prepared exclusively from beef, even the name of the dish itself is translated as “Stroganoff beef”. Nevertheless, today recipes that involve the use of different types meat and other products. Liver beef stroganoff with cream has the most delicate taste and an appetizing aroma, in addition, the treat belongs to the category of healthy food, so housewives who care about the health of their own family can cook it.

Ingredients:

• sour cream - 1 tbsp.;
• butter - 50 g;
• flour - ½ tbsp.;
• pork / beef liver - 0.8 kg;
• large onion;
• spices.

Cooking method:

1. Cut the offal into thin slices, but it is recommended to rinse the component first under running water.
2. Transfer the ingredient to a deep bowl, season with spices, stir, cover the liver with cling film and leave in the refrigerator for 15 minutes.
3. Cut the onion freed from the husk into half rings.
4. Fry the main ingredient in a hot skillet with oil (this will take 5 minutes).
5. Then send the onion here, butter. Cook the food for another 5 minutes on a high heat.
6. Sprinkle flour on the dish, mix the contents of the pan well, continue to keep the container on the stove for a couple of minutes.
7. Start transferring sour cream from a glass to a frying pan (if the product is thick, dilute with water).
8. Reduce heat to minimum, season the treat, simmer for 5 minutes, then remove from heat.
9. You can put the Stroganoff liver on the table after 10 minutes, decorating the pieces with herbs.

Secrets of making beef stroganoff with liver

The main advantage of this variation of the preparation of a traditional Russian dish is that the offal has a more delicate structure and cooks faster. However, cooking Stroganoff with liver has its own characteristics:

• the main product should be cut into thin longitudinal strips up to 1 cm wide, and this will be easier to do if you first slightly freeze the ingredient;
• to cook a lot of beef stroganoff, fry the offal in small portions (it will brown well and evenly on all sides if the pieces do not lie on top of each other);
• if you are not sure which spices are best for the liver, use only a mixture of peppers;
• the sauce for treats is prepared not only from sour cream - you can make it more interesting by adding a little tomato sauce or cream;
• the liver will bake a little longer than stew in a pan, therefore, experiencing a lack of time, it is better to choose the second cooking option.

Video: Beef stroganoff with liver