You are using an outdated browser. For a faster, safer browsing experience, upgrade for free today.

Liver stewed in sour cream

When cooked properly, liver is very tender and melt-in-your-mouth delicious. I'm sure this simple but delicious recipe will become your favorite.

Liver Stewed in Sour Cream

Composition:

  • chicken liver – 500 gr.
  • onion – 1 pc.
  • sour cream – 4-5 tbsp.

Cooking:

It is best to use poultry liver – chicken or turkey liver, it has a more tender consistency. Rinse the liver and cut into chunks. If using chicken liver, cut each slice into two pieces, and if using turkey liver – into three pieces.

Peel the onions and cut them into large cubes. Fry the onions in a pan in a small amount of sunflower oil.

fried onions

When the onions are lightly browned, place the liver in the pan.

fry the liver

Roast the liver on all sides until blood stops oozing from the pieces – about 15 minutes.

roast the liver

Add the sour cream and braise the liver for about 5 more minutes, covered with a lid.
Check for doneness by cutting into the largest piece. If no red liquid comes out of it – the liver is ready. After that, salt and pepper the liver. This should be done after the liver is ready, then it will turn out soft and tender. If you salt the liver before, it will be dry and tough.
Serve the liver with mashed potatoes, side dishes of cereals or simply with vegetable salad.
Bon appetit!

Related recipes
Very tasty cheesecakes

I'm a big fan of cheesecakes, so I'm constantly trying different recipes for them, and I share successful finds on the site. I have banana cheesecakes, pumpkin, and fried and baked. But for the past six months, I've completely stopped experimenting and cook always according to one recipe that a girl restaurateur I know shared with me. Cheesecakes turn out very tender, cottage cheese, lush and beautiful. And they are ready in one or two!

Milk porridge with rice and pumpkin

This delicious and simple breakfast is not difficult to prepare, it would seem. But if moms are used to cooking it «by eye» say, half a cup there, half a cup there, my first «pancake» was a failure, I did not calculate the amount of cereals, then I had to add a lot of milk in the process, and the result was not what I expected. So, the second time I carefully weighed all the ingredients to keep the proportion, and it turned out perfectly – moderately thick, moderately sweet, delicious porridge.

Rabbit baked with vegetables

Rabbit – meat is lean, dietary, and you don't want to spoil it «spoil» by hard roasting, fat, etc. So I always try to figure out how to cook rabbit with a minimum of intervention. Here is this recipe – a successful variation, moreover, requiring from you a minimum of effort, except to cut the carcass and cut vegetables. And the good thing about it is that you get both meat and a side dish to go with it.

Turkey boujenina in a multicooker

I love cooking in the multicooker: minimum effort, minimum fat, and the result is always delicious. This recipe is a quick and easy way to cook juicy and delicious meat. You can simply put it on a side dish, on sandwiches, add it to a salad, etc.

All of this recipe is easy and quick to prepare.

Categories
Publications
Popular ingredients
grapefruits lavender pig ears berries sardines nods sesame oil eggplants rhubarb rabbit meat rolled oats basil pita bread beef yeast salmon sunflower oil greens saltwater fish bread serum melted cheese sea cocktail raisins chicken meat plums topinambur bananas corn grits sorrel almond flour red cabbage peanuts celery bran chicken fillet cherries ramson funchose breadcrumbs cooked sausage jelly carnation condensed milk pasta radish beans rice cranberry seaweed
Selections