Stroganoff-style liver in a slow cooker

Stroganoff-style liver in a slow cooker

If you are thinking about what to cook from liver, then the safest option is Stroganoff-style liver. The dish received its name in honor of Count A.G. Stroganov; he specifically invented this dish, which is common in preparation. Stroganov also invented the recognizable beef Stroganoff, or beef Stroganoff - a dish of meat in sour cream sauce. Our reader Lyubov gives us the opportunity to cook Stroganoff-style liver in a slow cooker . You can use any kind of liver for this dish. Sour cream sauce adds extraordinary juiciness and tenderness to the liver. In a slow cooker on the “stew” program, the liver comes out breathtakingly tasty and tender.

Ingredients:

• beef liver - I had 800 g
• onions – 2 pcs.
• tomato – 1 pc.
• sour cream – 3 tbsp. l.
• flour – 2 tbsp. l.
• water – 2 glasses
• salt, pepper, spices to taste
• bay leaf, greens
• vegetable oil for frying

Stroganoff-style liver in a slow cooker:

Wash the beef liver, remove films and bile ducts, cut into thin pieces 3-4 cm long. Finely chop the onion and tomato. You can chop the onion coarsely (for example, into half rings), as you like.

In a multicooker, in the “baking” mode, fry the liver together with the onion in vegetable oil for 15 minutes, stirring occasionally. Then add flour, stir and fry for another 5 minutes.

Add the chopped tomato and fry everything together, stirring, for 5 - 7 minutes.

Then add boiled warm water, add sour cream, stir. Salt, pepper, add spices to taste.

Turn on the “quenching” mode for 1 hour.

A couple of minutes before the end of the regime, add bay leaf and herbs.

Stroganoff-style liver in a slow cooker is ready. The beef liver came out warm, fragrant and very tasty. There could be any side dish. I have pasta as a side dish.

Stroganov style liver in a slow cooker

A delicious dinner in just 20 minutes! Prepare and enjoy! Why do I like to cook liver in a slow cooker? It doesn’t come out hard, but on the contrary: juicy, tender, soft and, like a prize, it cooks much faster than over a fire. Try cooking liver this way and this method will become a real must-have for you!

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Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 25 min

manufacturing method

We clean the liver from films, rinse under running water, and cut into cubes. Peel the onion and cut it into half rings.

Place the liver in the multicooker bowl, select the “Steam” mode, product type – “Vegetables”, cooking time – 10 minutes. Fry the liver (with the lid open) in sunflower oil, stirring constantly. After that, add the cooked onion and continue to fry for another 2-3 minutes.

Pour flour into a separate container, pour out water, add sour cream, tomato paste, salt, sugar and dark ground pepper. Mix with a whisk until smooth.

Pour the sauce into the multicooker bowl, stir, close the lid and cook for the remaining time (5-6 minutes), then, without opening the lid, leave it on “heat” for another 5-7 minutes.

Yes, it's true, the dish is one hundred percent ready! Yes, in just 20-25 minutes!

Well, serve it on the table, for example, with boiled potatoes.

Liver in the Slow Cooker Stroganov style (6 Steps)

Traditional recipe for the dish “Liver in a Slow Cooker Stroganov style”

The famous Russian dish - Liver in a Multicooker Stroganov style , the recipe of which originated thanks to the cook Count Alexander Stroganov, has become popular all over the world!

Specifically, he successfully combined ordinary offal and a unique French presentation in a culinary masterpiece.

Liver is a necessary food product; it is rich not only in complete protein, but also in easily digestible form of iron and copper. Liver dishes are especially recommended for those with low hemoglobin.

The perfect side dish for this dish is boiled crumbly

Rice is an annual plant from the Poaceae family. It has been cultivated as a grain crop for more than 6 thousand years. The homeland of rice is Thailand and Vietnam. This is confirmed by archaeological excavations.

Ingredients for the dish “Liver in a Slow Cooker Stroganov style” onions – 0.3 kg

• liver (

Domestic pig meat. This is one of the most delicious and easy to prepare types of meat. Pork is quickly fried without adding oil, its fat is perfectly melted, and the parts of the carcass that are devoid of fat are considered to be the leanest meat. For baking or frying pork, premium meat is suitable: shoulder, loin, brisket, ham.

Beef is the meat of large horned livestock (bulls, heifers, cattle, steers and oxen). The properties of their meat depend on the age, type of feed, maintenance and sex of the animal. Aging of meat, in other words, the process of ripening meat, as well as stress (nonspecific (general) reaction of the body to an impact (physical or psychological) that disrupts its homeostasis) , which animals experience before slaughter, also largely determine the properties of meat.

' >sour cream – 0.2 kg

Spices are food additives of plant origin. In the Russian language, spices, herbs and seasonings are used as synonyms, but these concepts differ in meaning. Seasonings change the taste of food without changing the smell. But spices add aroma and flavor to a dish.

Salt can confidently be called the only product that is immediately valued both expensively and inexpensively. Nowadays, most of us cannot imagine at least one meal without such an accessible and common seasoning, while those who love to eat deliciously add salt to their food, while supporters of a healthy lifestyle and proper nutrition try to limit their salt intake.

Black pepper is one of those spices that in the Middle Ages was valued more than gold. This was due to the difficulties of its delivery from India. At the moment, every housewife has it in the kitchen. This spice is considered one of the most common - peas are added to soups, meat and fish dishes, marinades and pickles, and even baked goods. It is not as hot as chili, but has the most subtle odor.

Vegetable oil is a popular product that is included in the diet once a day, used to make food, is a universal skin care product, and even helps in the treatment (the process of relieving, relieving or eliminating symptoms and diseases) of certain diseases. Most importantly, people give preference specifically to it - it’s both budget-friendly and already common for almost everyone.

Also contained in small quantities are vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) D, K, carotenes, vegetable carbohydrates, protein substances, mucus, waxes, tannins, inulin.

Making the dish “Liver in a Multicooker Stroganov Style”

1. Peel the onion and cut into half rings.
2. Turn on the multicooker, add a little oil to the bowl and select the “Fry” function and fry the onions there.

Carrots are a biennial plant that produces a rosette and root crop in the first year, and seeds and a seed bush in the second year. Carrots grow virtually everywhere: Africa, Australia, New Zealand and America.

Bon appetit to you.
We hope you like our recipe and look forward to your feedback

Benefits of the liver

Nutritionists strongly advise including beef liver in the menu for those who lead an active lifestyle, including athletes, as it contains protein with a good set of amino acids necessary for the body. In addition, this product is of extraordinary value due to its high selenium content, which is a powerful antioxidant that reduces the risk of developing cardiovascular diseases and malignant neoplasms. Beef liver is a storehouse of vitamins, especially a lot of vitamins A, C, D, E, K, and group B. 100 grams of boiled beef liver will compensate for the daily need for vitamins. It is also rich in various microelements (potassium, calcium, magnesium, copper, sodium, selenium, phosphorus, zinc), especially iron, which is why doctors “prescribe” it to people with anemia.

Leave your feedback in the comments on our recipe “ Liver in a Multicooker Stroganov Style ”. Watch our episodes “Recipes for the Multicooker” on the telegram channel, Twitter and be the first to know about the latest recipes.

Stroganoff-style liver in a slow cooker is a dish that has conquered almost all gourmets!

For some reason, some homemakers are squeamish about offal, even though they can be used to make unusually tasty, healthy treats. You just need to know some tricks. In this article we propose to discuss how liver is prepared Stroganoff style in a slow cooker.

Unique liver treats

Nowadays you can buy pork, beef and chicken liver on the market. These three types of by-products in particular are in particular demand. As for pork liver, it is occasionally chosen for stewing. It is more suitable for making pates. But from beef and chicken liver you can cook an indescribably tasty Stroganoff-style dish.

If you have the opportunity to purchase chilled offal, do just that. Be sure to pay attention to color, texture and smell. Before heat treatment, the liver must be cooked. The first rinse under running water is not enough.

Since beef liver is considered the most popular offal, we will pay close attention to its production. There is a film on the surface of the liver that must be removed. Veins and ducts are hidden inside the offal, which must be cut out. Firstly, they will create a ready-made treat that is solid. Secondly, the veins give the liver excessive bitterness and a completely unappetizing appearance.

After this, cut the liver into portions and soak. In animals, the liver performs the same function as in humans, which is why it contains bitterness. You can get rid of it, as you already guessed, by soaking. You can use regular water. But if you want the offal to become softer and more tender, fill it with pasteurized cow's milk.

Advice! It is recommended to soak the liver for at least half an hour. After the allotted time has passed, any piece must be washed again and dried with a cardboard napkin.

The essential ingredients for making Stroganoff-style liver are snow-white onions and sour cream. Choose a fermented milk product with an average percentage of fat content. Let's talk about everything in order.

The onions are first fried by activating the same mode on the multicooker. There is no need to close the lid of the device; the contents of the bowl must be mixed. Then the liver is added to the golden onions. So that any piece retains its shape and the sauce becomes thick in the future, you can add a couple of tablespoons of premium wheat flour.

Advice! Before stewing, it is better to fry the liver for 5-7 minutes together with the onion.

Only after this do we add sour cream. If you don't have sour cream on hand, add a little cream. Cooks season the liver Stroganoff-style with ground aromatic pepper and salt. You should rely only on your taste preferences. If desired, add dried Italian or Provençal herbs and other spices.

On a note! Liver should be cooked Stroganoff style in the “Stew” mode. If you cut the offal into small pieces, then 20-25 minutes is enough. Chicken liver cooks even faster, especially since the product has already been fried earlier.

Some housewives add the freshest tomatoes to such treats. You can peel the tomato and chop it with a knife or blender. Tomatoes impart extra taste, juiciness and softness to the liver in Stroganoff style.

Any recipe for making Stroganoff-style liver in a slow cooker can be adapted to a frying pan. But not many people manage to create a soft and affectionate liver, but a smart kitchen assistant will cope with the task unsurpassed.

Stroganoff-style liver: healthy and great taste

Doctors from different parts of the world say that offal should be included in the human diet, as they are enriched with vitamins, micro- and macroelements. Most often, liver appears on our tables, chicken or beef. If you want to vary your daily menu, try creating Stroganoff-style liver. Minimum ingredients, time savings and unsurpassed results!

Ingredients:

• chilled beef liver – 500-600 g;
• medium-sized onions - four heads;
• ground aromatic pepper – ¼ teaspoon. spoons;
• salt – ½ teaspoon. spoons;
• sour cream with a fat content of not more than 15% - 200 ml;
• refined olive oil – two tablespoons. spoons.

Manufacturing:

1. As already mentioned, it is better to choose chilled offal for production. It must certainly be fresh, without a specific aroma.
2. We thoroughly wash the liver with water, remove the film and remove the veins.
3. We prepare the other components we need.
4. Chop the peeled onions into half rings.
5. Chop the liver into medium-sized cubes.
6. Pour filtered water over the offal. If desired, you can use pasteurized cow's milk with any percentage of fat content. Soak for half an hour, and then rinse well again.
7. Pour the indicated amount of refined olive oil into a multi-pan.
8. Activate the “Frying” option and place the chopped onion in the container. We do not close the lid of the kitchen appliance.
9. When the onion acquires a golden color, add beef liver to it.
10. Mix everything and continue frying for 10 minutes. Do not forget to stir the contents of the multi-cooker container from time to time.
11. When the “Frying” mode, which usually lasts a quarter of an hour by default, ends, activate the “Stewing” option.
12. Add sour cream to the multi-pan.
13. Let's stir everything. Add salt and pepper.
14. Close the lid and set the timer to a third of an hour.
15. After the beep sounds, the Stroganoff-style liver is ready for use. As a complement to such a wonderful dish, you can serve boiled buckwheat, mashed potatoes or pasta.

Read also:

Now you understand that liver can not only be fried in batter or stewed with onions. By adding almost a little sour cream, you will get an unusually tasty dish. With all this, sour cream imparts not only taste, but also additional softness to the offal. If you like gravy and want more of it, dilute the sour cream with a small amount of filtered water. Bon appetit!