Composition / ingredients
Cooking method
To prepare a successful and delicious liver dish, when buying, you need to pay attention to the appearance of the product. Fresh beef liver has a maroon color with a purple tinge. There should be a thin film on it.
It is better to cut the liver in a frozen state, when it is not too frozen, but also not completely thawed. Then the film is removed from it much easier.
My liver, remove the whole film from it, cut into small cubes.
If you have time, you can soak the liver in milk for a couple of hours, this will give it softness.
The recipe for cooking liver with pickled cucumbers at first caused me some distrust, but the result was pleasantly surprised. The liver turned out to have an unusual taste. Try it!
Heat the vegetable oil in a frying pan, spread the liver, fry for 3 minutes while stirring.
Peel the onion, cut into small cubes, add to the liver, mix. Fry for another 3 minutes.
Finely chop the pickled cucumbers, add to the liver, mix.
Mix flour with water and sour cream until the lumps disappear. Pour into a frying pan, mix.
Let the liquid boil, add nutmeg, basil, clean finely chopped dill, mix.
Now you can add salt to the liver. This is also an important point, you need to salt the liver at the end of cooking.
Simmer under the lid for no more than 10 minutes. The stewed liver is ready.
In parallel with the liver, we prepare a side dish. For example, Fig.
For a side dish, the best option would be long-grain steamed rice. Round rice is not suitable here, as it quickly absorbs liquid and sticks together. This rice is good for casseroles and milk porridges.
To make the rice crumbly, it must be washed very thoroughly several times in cold water. Thus, we will wash off the starch from the rice grains, which affects the friability.
We lower the rice into boiling salted water. Cook over low heat, stirring occasionally and trying the rice for readiness.
Ready rice is thrown on a sieve, washed with boiling water, let the water drain.
Rice is heated in a frying pan with butter before serving.
We serve stewed liver with rice in hot form.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Pickled cucumbers - 16 kcal/100g
- Nutmeg - 556 kcal/100g
- Beef liver - 130 kcal/100g
