Beef liver in cream

Ingredients

Beef liver – 500 g

Onion – 200 g (2 pcs.)

Vegetable oil – 30 g (2 tbsp.)

Pepper mixture – 1/2 tsp.

Cream 10% – 500 ml

Flour – 30 g (1-2 tbsp.)

Fresh herbs - to taste

115 kcal
1 hour
1 hour

Photo of the finished dish

Video recipe: Beef liver in cream

Step-by-step recipe with photos and videos

To make beef liver in cream with onions in a frying pan, take the following ingredients.

Peel the onion and cut into half rings.

Fry in a frying pan heated with vegetable oil over medium heat until golden (7-10 minutes).

We thoroughly rinse and dry the liver. Cut into pieces of the desired size or cubes approximately 3 by 3 cm.

Place the liver in a frying pan with onions and fry the pieces on all sides (5-7 minutes).

Add spices to taste: salt, a mixture of peppers and basil.

Also add flour. Stir and heat for a few minutes.

Add room temperature cream and water to the pan. Bring to a boil and simmer the liver over low heat for 15 minutes.

At the end of production, add the freshest herbs.

Mix and serve.

Beef liver in cream is ready! Serve with your favorite side dish and fresh herbs. Bon appetit!

Essential additions to the recipe

The amount of flour depends on how thick you want the gravy to be. For those who like a watery gravy, you can skip the flour altogether. And if you don’t like the gravy itself, you can limit yourself to just cream without adding water. There are many options for the development of events, it all depends on preferences. This recipe makes a lot of sticky gravy.
Beef liver in a creamy sauce with onions is best served with pasta, mashed potatoes/peas or rice. But these are my personal preferences. As you realize, there can be any side dish.

383

Photo reports according to the recipe

* photo reports with a small review or without it

Tell your friends about the recipe

Useful tools

Add to recipe book
Print recipe
Download recipe in .PDF
Found an error in the recipe?

Latest Recipes

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

Eggplant medge

French zucchini in the oven

Harissa (hot sauce)

Chicken legs in honey-soy sauce

Salad with caramelized eggplants and tomatoes

Chocolate glaze made from cocoa and sour cream

Frisky tomatoes with cilantro and garlic (marinated)

Potatoes with stew in the microwave

Carrot pancakes with kefir

Viburnum jam for the winter (seedless)

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ

Soft liver in sour cream and cream

How to cook soft liver in sour cream and cream ? Liver is a savory product that is very easy to spoil during production. Left it on the stove for a bit and that’s it - the pieces became hard and all the beauty of the dish was gone. When making liver in sauce, the ability to overexpose the liver on the stove increases.

This recipe, which emerged after almost all the trial and error, allows you to avoid disappointment when making liver in sauce.

At extreme times, I cook liver in sauce specifically according to the recipe presented - the pieces remain soft and tender, and the sauce comes out quite thick and rich.

Useful for soft liver in sour cream and cream sauce

Liver. I use beef. 700 gr.
Onion. 2 medium onions.
Flour. 2 heaped tablespoons.
Bay leaf. 1 PC.
Sour cream. 20% or more. 2 huge tablespoons.
Cream. 20% or more. 200 ml.
Salt. taste.
Dark ground pepper. Taste.
Vegetable or butter. 50 gr.

Cooking soft liver in sour cream sauce

Peel the onion and chop it very finely.

Carefully remove the film from a piece of liver; fortunately, this is not at all difficult to create. We cut the film with a knife from the edge and carefully, placing our fingers between the film and the liver, evenly separate one from the other. Cut out the ducts.

Cut the liver into small pieces.

In a large, heavy, deep frying pan, heat the oil over medium heat. Add onions and bay leaves. Lightly salt and pepper.

We also salt and pepper the pieces of chopped liver to taste. Mix carefully.

Stirring the onion frequently until it becomes translucent and lightly golden.

Sprinkle the liver pieces with flour and mix, distributing the flour sparingly over all the pieces.

Place the liver in a frying pan with the onions. Increase the heat under the frying pan slightly. We do nothing for the first 30 seconds, and then carefully mix the pieces of liver with the onion.

Rapidly fry the liver pieces until the color changes, in other words, until they are actually ready. This will take a couple of minutes. It’s not scary if you come across slightly red pieces - they are small and will have time to reach readiness already in the sauce. A crispy crust will appear on some pieces due to the flour.

As soon as you add the liver to the onion, pour the cream into a small ladle and put it on very low heat. It is necessary not to boil them, but to keep them on the verge of boiling - small bubbles will appear near the walls of the ladle. Boil the cream until slightly thickened.

Remove the bay leaf and place the sour cream in a frying pan near the liver.

Pour in the hot cream and mix thoroughly. Reduce the heat under the frying pan.

Bring the sauce to a light boil, reduce the heat and, stirring constantly, bring to a suitable degree of thickness. This will take a minute and a half. Turn off the heat under the frying pan.

That's all. The soft liver in sour cream and cream is one hundred percent ready.

It is best served with boiled potatoes or mashed potatoes , buckwheat, noodles or any other side dish that mixes well with thick sauces.

Stewed liver with cream

Recipe contents:

Ingredients
Step-by-step preparation of stewed liver with cream
Video recipe

Liver is a very necessary, valuable and relatively economical by-product. There are a huge number of methods for making it. Now I decided to share a recipe for making stewed liver with cream. The dish turns out to be very tender in taste, because... cream removes the specific bitterness of the offal. Cream is also good because it does not curdle. Therefore, the liver will be obtained without milk flakes, which spoil the appearance of the dish. But you should take cream with a fat content of 20%, specially created for sauces.

You can prepare treats from beef, pork, chicken and other types of liver. The dish is versatile and works amazingly as a nutritious and healthy lunch for the whole family. The liver is very useful for the body and for the circulatory system. Well, the proposed recipe is very easy to follow. Let me remind you that the liver cooks quickly. Therefore, leaving it in a frying pan unattended is prohibited. Otherwise, it will harden and deteriorate beyond repair. Another recommendation: do not use a lot of spices, because... they will spoil the smell of the liver itself, which in itself is very good. You can take as much cream as you like. If you want the liver with gravy, then take 200-300 ml.

Calorie content per 100 g - 159 kcal.
Number of servings - 2
Production time - 30 minutes

Ingredients:

Liver (any kind) - 400 g
Carrots - 1 pc.
Onions - 1 pc.
Ground dark pepper - a pinch
Ginger powder - 0.5 tsp. (optional)
Vegetable oil - for frying
Cream 20% – 100 ml
Bay leaf - 1 pc.
Salt - 0.5 tsp. or to taste
Flavored peppercorns - 3 pcs.

Step-by-step preparation of stewed liver with cream, recipe with photo:

1. Rinse the liver and dry it with a cardboard napkin. Cut off the film and cut into medium pieces. If you feel bitterness in the liver, then soak it in milk for half an hour beforehand. Although, thanks to stewing in cream, the bitterness will go away.

2. Peel the carrots, rinse and cut into bars.

3. Peel the onions, rinse and chop into thin half rings.

4. Pour vegetable oil into a frying pan and heat well. After this, add the liver and set the temperature to medium.

5. Immediately add carrots to the liver.

6. And add the onions to the pan.

7. Stir and fry the food for about 10 minutes, stirring a couple of times.

8. When the onion reaches transparency and the liver and carrots acquire a golden crust, pour cream into the frying pan, add salt, pepper, ginger powder, bay leaf, peppercorns and any spices to taste. I also added ground nutmeg.

Beef liver in cream

Snacks
- All snacks
- Sandwiches
- With meat and offal
- With fish and seafood
- Vegetable and mushroom
- Jellied dishes
- From eggs and the rest
Salads
- All salads
- Salads with meat
- With fish and seafood
- Vegetable salads
- Fruit salads
Soups
- All soups
- Broths
- Seasoning soups
- Cool soups
- Cream soups
- Milk soups
- Sweet soups
Meat
- All meat
- Grilled meat
- Boiled meat
- Baked meat
- Canned stewed meat
- From minced meat
- From offal
- From meat products
Fish
- Whole fish
- Fried fish
- Boiled and steamed
- Baked fish
- Stewed fish
- From minced fish
- Seafood
- Sushi and rolls
Bird
- Whole bird
- Roast poultry
- Boiled poultry
- Baked bird
- Stewed poultry
- From minced poultry
- From poultry by-products
Vegetables
- All vegetables
- Fried vegetables
- Boiled vegetables
- Vegetable stew
- Baked vegetables
Bakery
- All baked goods
- Cakes and pastries
- Pies and pies
- Cupcakes and muffins
- Cookies and buns
- Pancakes and pancakes
- Pizzas
- Creams
Sauces
- All sauces
- Sauces for meat
- Sauces for fish
- Sauces for vegetables
- Other sauces
Beverages
- All drinks
- Alcohol
- Soft drinks
Blanks
- All blanks
- Berries and fruits
- Vegetables
- Mushrooms
- Other blanks
Dessert
- Candies and sweets
- Dessert
More.
- Dairy products
- Dumplings, dumplings
- Pasta
- Mushrooms
- Legumes
- Testicles
- Cereals
Liver stewed in cream

Ingredients
- 500-550 g veal liver (or beef, pork)
- 300-400 ml milk
- 1 large onion
- 1 small carrot
- 200-250 ml cream
- 1 teaspoon of Provençal herbs (you can do without them)
- salt pepper
- 2-3 tbsp. spoons of vegetable oil
Manufacturing method

We wash a piece of liver, dry it slightly, cut it into slices, and cut them into slices no thicker than 9-10 mm.

Pour in milk and leave for 1-2 hours. If we are not in a hurry, let the liver soak in milk for a longer time.

Pour oil into a frying pan placed on a huge burner with high heat. While it is boiling, drain the milk, place the liver slices on folded paper towels, and use the same towels to skim off the liquid. And put the liver in hot oil. Stirring, wait 2-3 minutes until the liver loses its bright color.

Add chopped onion with grated carrots, seasonings, always stirring, and fry for 3-4 minutes.

Pour in the cream, 1.5-2 minutes after it boils, turn off the heat, cover the pan with a tight lid and leave to simmer for 10 minutes. And this is all the trouble.