This dish belongs to the category of those, which are prepared “in a hurry”. It is often suitable, if you need to cook your dinner quickly. It’s easy and simple, but as a result you will have an unusually tasty and delicate liver in sour cream sauce. All in all, this dish is one of the favorites in many families.
You can use both chicken and beef liver. It is up to you to decide. The chicken turns out to be much tender in consistence, and the beef has more pronounced taste.
First of all we would like to tell some words about how to cook the liver properly. If you have bought a beef unprocessed liver with a gall bladder inside, you will need to get rid of it as soon as possible. Otherwise, it can be broken and spoil the whole product. Cut it, taking the flesh 5-6 mm around, not to touch it.
The next step is to cut out the large ducts, to clean the entire film as much as possible, for which to cut it with a knife and pull it. You can also soak the liver for a while in water or milk, so that the consistency becomes even much softer.
Chicken liver can be used immediately without special preparation.
What products to take
- Beef or chicken liver 500g
- Onion – 2 medium pcs.
- Sour cream 150 g
- Powdered black pepper
- Vegetable oil (for frying)
How to cook the dish
Prepared and washed liver is cut into pieces.
Peeled onions are cut into half rings
Frying pan with vegetable oil is warmed up well and the liver is laid on it for 2-3 minutes. Beef liver shouldn’t be fried for a long time, otherwise it will become hard.
Put the onions to the liver and fry it little more.
Into the sour cream pour a little water and put the liver. Salt and pepper your dish. Reduce heat and stew for 15-20 minutes.
Sometimes at the end of cooking the experienced cooks add a clove of garlic, passed through garlic grinder. This is not necessary, but it makes your dish more delicious.
For garnish it will be better to take rice or mashed potatoes.