Pork liver in sour cream

Pork liver in sour cream

Ingredients

Pork liver – 700 g

Onion – 200 g (2 pcs.)

Ground black pepper - to taste

Oil or fat - for frying

Soaking soda - optional

• 135 kcal
• 20 minutes.
• 12 o'clock
• 12 hours 20 minutes

Photo of the finished dish

Video recipe: Pork liver in sour cream

Step-by-step recipe with photos and videos

Pork liver is a specific product; approximately half of people love it, and half hate it. And this is not easy, because if the liver is cooked incorrectly, it can be very tough. This particular one was given at school in my childhood (but maybe it was only at my school.). But now I probably understand that liver can be cooked so that it is soft and tasty.

Fundamentally! If you want to increase your chance of success in making liver, then soak it in water (you can add soda or salt) or in milk. Time can vary from 1 to 12 hours. It is believed that the more, the better.

We will prepare the products for making pork liver in sour cream with onions in a frying pan according to the list of ingredients.

First, soak the liver in water and soda overnight (that is, in the dark) (I decided not to bother with this step). After a while, drain the reddish water and rinse the liver thoroughly. Then use cardboard towels to remove excess water.

Cut the liver into thin strips.

Salt the liver and stir so that the salt is moderately distributed.

Chop the onion, but not very finely.

Heat up the frying pan. Pour in oil or add a piece of fat. Then add the onion and fry it for about 2-4 minutes until a beautiful golden color.

Now it's the liver's turn. Place it in a frying pan and mix with onions. Simmer in a frying pan, covered, for about 5 minutes, stirring occasionally.

Then add sour cream, also dark pepper and salt as needed. Stir and simmer a little more, about 3-5 minutes. The main thing is not to overcook the liver, because the longer it is cooked, the greater the possibility that it will be tough.

Pork liver in sour cream is ready! Serve it with your favorite side dish and don’t forget about the salad)))

Pork liver in sour cream

Almost everyone dislikes pork liver because of its bitterness. By preparing the liver according to this recipe, you will make sure that this is not the case. Delicious soft liver stewed in sour cream and buckwheat - it’s tasty and healthy.

Ingredients for “Pork liver in sour cream”:

• Pork liver – 600 g
• Milk – 250 ml
• Wheat flour / Flour - 4 tbsp. l.
• Onions (small) - 2 pcs.
• Sunflower oil (for frying)
• Sour cream – 160 g
• Spices (salt, pepper) - to taste
• Water - 1/2 cup.
• Garlic - 3 teeth.

Production time: 60 minutes

Nutritional and energy value:

Recipe for “Pork liver in sour cream”:

Wash the liver and cut it into small cubes.

Pour milk over the liver and leave for 30 minutes. All bitterness, if there was any, will go away.

Add salt to the flour and bread each piece separately.

Fry the liver in sunflower oil on 2 sides for 3 minutes. Don't overdo it! The whole liver won’t fit at once; I ended up with three bookmarks.

Place the liver in a bowl. Add oil to the same frying pan and sauté the onion, cut into half rings.

Add the liver to the onion. We dilute the sour cream with water and pour it into the frying pan. Add pepper and salt to taste and simmer over low heat for another 5 minutes. Finally, squeeze out the garlic. All is ready.

Without hesitation, liver mixes very well with buckwheat. Even if the view is not very representative, it is very tasty!

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Comments and reviews

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January 25, 2018 ms olya1226 #

January 25, 2018 molichka84 # (recipe creator)

April 2, 2017 lyha77 #

April 3, 2017 molichka84 # (recipe creator)

February 21, 2017 veronika1910 #

February 21, 2017 molichka84 # (recipe creator)

February 20, 2017 Snezhk_a #

February 20, 2017 molichka84 # (recipe creator)

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Pork liver stewed in sour cream

Meat by-products are affordable and healthy. When prepared correctly, they can turn into a tasty dish that even the pickiest gourmet will enjoy. Pork liver stewed in sour cream turns out tender and soft even for inexperienced cooks. This is one of the most easy-to-make and cheapest hot snacks that can be created in almost half an hour. Recipes for this dish will come in handy when you need to quickly prepare a tasty dinner or a hearty lunch.

Individual manufacturing

If you follow the technology for making pork liver stewed in sour cream, failures should not occur. Additional guarantees will be provided by knowledge of several fundamental points.

• When stewed, pork liver will turn out to be the most juicy if it has not been frozen before. If the product has been frozen, it must be given the opportunity to thaw in the refrigerator, without a temperature difference. Otherwise, there is a risk of getting a dry liver.
• When purchasing, it is imperative to evaluate the freshness of the liver. You should not take a product that emits a nasty sour smell, also covered with a dry crust that has formed from the piece lying on the counter for a long time.
• To remove the bitter taste and make the liver juicy, it is soaked for an hour in water, milk or whey. The best result is the introduction of milk.

Cooks have come up with many recipes for making pork liver in sour cream. Having understood the general principles of production and having practiced with proven recipes, you can make your own version of this dish.

Pork liver stewed in sour cream and onions

• pork liver – 0.5 kg;
• sour cream – 0.25 l;
• onions – 0.2 kg;
• salt, spices - to taste;
• flour – 30 g;
• vegetable oil - how much will be needed.

• Peel the onion and cut into thin half rings.
• Wash the liver and dry it with napkins. Remove the film from it. After cutting into several parts, cut out areas with vascular formations and veins. Cut into pieces, as for goulash.
• Place the onion in the vegetable oil heated in a frying pan and fry it until golden brown.
• Place the liver in the pan and fry it, stirring, over medium heat without a lid for 5 minutes.
• Reduce heat, leave for 2-3 minutes.
• During this period of time, mix sour cream with salt and spices. If desired, it can be diluted with water, but not more than half.
• Sprinkle the liver with flour and stir.
• Fill with sour cream. Simmer covered for 10 minutes.
• Turn off the heat and leave the liver covered for another 10–15 minutes.

Before serving, it doesn’t hurt to sprinkle the liver with fresh herbs. You can complement the dish with a side dish of potatoes, buckwheat, and pasta. Use the sauce remaining in the pan as gravy.

Pork liver stewed in sour cream with garlic and mustard

• pork liver – 0.4 kg;
• milk – 0.2 l;
• sour cream – 0.5 l;
• onions – 150 g;
• table mustard – 5 ml;
• garlic – 3 cloves;
• fresh dill, parsley and celery – 50 g;
• salt, spices - to taste;
• vegetable oil - how much will be needed.

• The liver, after clearing of films and veins, cut into bars and soak in milk. Place in the refrigerator for an hour.
• Mix sour cream with garlic and mustard passed through a press. Add salt, pepper, stir. To obtain the least thick sauce, you can use less sour cream, bringing it to the appropriate size with water.
• Cut the onion into half rings, fry in oil until golden brown, remove from the pan.
• Drain the liver in a colander. When the milk has drained, place it in a frying pan with hot oil. Fry until a crust appears.
• Turn down the heat. Add onion. Fry for 5 minutes over low heat, covered.
• Pour in sour cream sauce. Simmer the liver under it for 10 minutes.
• Add chopped herbs, stir.
• Remove the pan from the stove. Leave the liver to steep under the lid for 10–15 minutes.

Warm liver with a special taste is unlikely to leave you phlegmantic. Don't forget to generously top it with sauce when serving.

Pork liver stewed in sour cream with carrots

• pork liver – 0.3 kg;
• carrots – 0.2 kg;
• onions – 0.2 kg;
• sour cream – 150 ml;
• water – 0.5 l;
• vegetable oil - how much will be needed;
• salt, spices, including coriander - to taste.

• After washing the liver, freeing it from film and tendons, cut it into small pieces.
• Peel the vegetables.
• Cut the carrots into strips, the onion into small cubes.
• Heat oil in a frying pan and add vegetables.
• Fry them over low heat until they become soft.
• Add liver to vegetables. Fry it with them until it brightens.
• Salt and season the liver. Among the spices, coriander is a must, while dark ground pepper and bay leaf are preferred. You can add the rest of the seasonings as well.
• Place sour cream on the liver and stir.
• Fill with water and cover with a lid. Simmer for as long as it takes for the liver to become soft and the liquid in the pan to take on the thickness of the gravy.

Pork liver, stewed according to this recipe along with vegetables, can be served without a side dish. It also mixes well with buckwheat, pasta, and mashed potatoes.

Pork liver stewed in sour cream is prepared simply and quickly. Even an inexperienced cook can create a tasty dish from this product.

Cooking pork liver in sour cream

• Ingredients
• Crafting recipe
• conclusions

Surely, anyone in childhood tried such a dish as liver. At the moment, you either categorically dislike her or adore her. Quite often, a negative association becomes the result of incorrect manufacturing. So if you love liver or want to experience changing your worldview about this product, then this article is specifically for you.

Pork liver is a very suitable product for the human body. It contains much more necessary substances than the most precious meat. However, not everyone can cook it perfectly, although most often it takes a minimum of time and effort to make it tasty. In this article you will find a delicious and simple recipe for making pork liver.

Ingredients

One of the easiest recipes is pork liver in sour cream. This is where you should start. In order for the dish to turn out well, you must, at a minimum, have all the necessary products with you. So, what is still useful in order to prepare this dish:

• pork liver – from 800 g to 1 kg;
• carrots - depending on size: either 1 large or 2 medium;
• ordinary onion - also look at the size of the fruit;
• sour cream, 20% fat – 2-3 tablespoons;
• milk, approximately 100 ml;
• sunflower or olive oil;
• salt, pepper, garlic and other seasonings to taste.

These are all the main ingredients. This amount is designed for 5-6 servings.

Now some tips on choosing the products themselves. While everyone is familiar with vegetables, not everyone knows how to choose the highlight of the program. 1st: buy from trusted people in the market or from a high-quality store.

Be sure to check the packing date and freshness of the liver. In addition, it must be a uniform dark burgundy color. And certainly no unpleasant aroma. If the liver is spoiled, it will smell like rotten meat. Be careful.

Crafting recipe

Although the dish is considered quite ordinary, there are still a few rules and tricks that will allow you to constantly achieve a delicious result. Below we carefully describe how to cook pork liver step by step.

• First you need to thoroughly rinse the raw offal under warm water. Next, the liver needs to be cleaned of film and fat. When this is done, you should cut the product into small thin pieces.

• The next step is to soak the liver in milk. This is the first trick to make it soft and melting in your mouth. You need to soak it for at least 2-3 hours, but if you do it in the evening and return to it in the afternoon, then nothing terrible will happen.

• Let's move on to vegetables. Onions are usually cut into large rings, but if you like a strong onion flavor, you can chop them. Follow the same principle with carrots. For the most distinctive taste, choose a coarse grater or even hand-cut. On the contrary, a small grater will only add a slight carrot note.

• The last step is frying. The liver is cooked in a frying pan and here you need to choose the right size. Despite the fact that all the ingredients will shrink in size during cooking, you will need plenty of space to comfortably stir the ingredients.

• Garlic can be one of the flavor accents. It can either be finely chopped or crushed and added to the pan along with oil before frying. Oil with garlic will be especially fragrant.

• Next, add chopped onion to the heated frying pan. When it becomes transparent you can add carrots. When the vegetables are cooked, specifically golden, you can remove them from the heat and put them on a separate plate.

• Now you need to fry the liver in the same frying pan. Just lay it out and stir after 5-10 minutes. In general, the time cost is 15-20 minutes. This is enough for the liver to bake perfectly and not burn. But for this recipe you don’t need to bring it to full frying. When the offal is al dente, put the prepared vegetables back into the frying pan and mix them together with the main ingredient and add all the spices.

• Let's move on to the sauce. In fact, this is sour cream with a small addition of milk, but you need to be careful that the sauce does not turn out too watery. So, pour the finished mixture onto the vegetables with liver in a frying pan and leave to simmer under the lid for 10-15 minutes. Reduce the fire to a minimum.

Eventually the sauce should thicken and mix with the vegetables. In other words, the dish will be served on the liver with sour cream sauce. If everything was successful, then you can be congratulated. Boiled potatoes or your favorite porridge are chosen as a side dish. The easiest side dish can be a vegetable salad.

The main questions about making stewed liver in sauce have already been answered. But chefs with many years of experience have discovered several culinary secrets that will help create an even tastier dish.

• Firstly, if you prefer a crispy crust, then the same effect can be achieved here. To do this, before placing the liver in a frying pan, roll it in flour. This method will allow you to retain all the juice of the product inside, adding juiciness to the dish. Another option for obtaining a crust is frying over high heat. This method may not always be successful and there is a possibility of burning the offal.
• Secondly, for greater softness, the liver must be constantly stirred and twisted, 2-3 minutes on each side. When choosing this method, you must carefully monitor its readiness and inspect for the absence of blood (the internal environment of the human and animal body) inside.
• Regarding vegetables, you can add whatever your heart desires. Often the dish is supplemented with pepper or eggplant. Or, for example, liver with mushrooms in sour cream sauce will complement each other very well.
• And lastly, people often replace sour cream with cream. It turns out to be like a creamy gravy and in terms of calories it has the highest fat content.

In this matter, you can experiment and rely on your own taste.

conclusions

Liver is not the most popular food item in family kitchens. However, in almost all restaurants of the highest cuisine it is considered a delicacy due to the large amount of necessary substances.

You can accustom yourself to this offal by starting with regular recipes. One of them is stewed pork liver in sour cream.

The advantages of this dish: simplicity and speed of production. It won’t require a lot of effort or expensive goods, and it only takes 30-40 minutes. Besides this, it is healthy, dietary and has low calorie content.

The main disadvantage is serious adherence to the recipe. If you are not careful, this gentle product can turn into inedible rubber. At first, strictly follow the rules, but with experience you can create everything on a whim.

Don't be afraid to experiment and get some inspiration in the kitchen!

To learn how to create pork liver in sour cream, watch the video below.