Beef liver in sauce with sour cream and tomato paste

Step-by-step cooking

1. Step 1:

   

   Take the products listed in the list. If necessary, defrost the beef liver by transferring it from the freezer to the bottom shelf of the refrigerator in advance. Then rinse it. Pour warm milk in a bowl and leave to soak for about 1 hour or more. During this time, it will become softer, more tender, more juicy, the bitterness and unpleasant smell will go away. You can also soak the liver in kefir, whey (the taste will get a slight sourness) or in water with chopped onions and spices.

2. Step 2:

   

   Peel the onion from the husk. Rinse it and the knife in cold water, so the onion juice will not irritate the mucous membrane of the eyes much. Cut into small cubes. Wash the carrots thoroughly with a brush. Peel with a knife or vegetable peeler. Grate on a coarse grater.

3. Step 3:

   

   Transfer the liver soaked in milk from the bowl to the cutting board. Remove the bile ducts, films. Cut into medium-sized pieces or small strips.

4. Step 4:

   

   Pour refined vegetable oil with a high smoking temperature into the pan. Warm it up. Dip a wooden spatula into the hot oil, if bubbles have gathered around, then you can fry vegetables. First, fry the onion over medium heat until transparent. Then add the carrots and saute the vegetables (about 2-3 minutes), stirring, until the carrots are soft.

5. Step 5:

   

   Add the liver to the vegetables. Continue roasting over medium heat with constant stirring.

6. Step 6:

   

   Fry for about 3-4 minutes until the liver is browned.

8. Step 7:

   

   In a separate container, mix sour cream (of any fat content) with tomato paste until smooth. You can add sour cream and pasta to the dish separately, but by mixing, you will get a more uniform distribution of them.

9. Step 8:

   

   Spread a thin layer of flour on top of the liver with vegetables, immediately quickly mixing the contents.

10. Step 9:

    

    Now pour a mixture of sour cream and tomato paste into the pan. Only now season the beef stroganoff with salt and pepper to taste. Mix it up.

11. Step 10:

    

    Simmer the dish on low heat for about 5-7 minutes. The liver hardens during prolonged cooking, so it should not be cooked for a long time.

12. Step 11:

    

    Cook beef liver stroganoff for dinner or lunch. With a side dish of mashed potatoes – a classic option. But you can serve it with any side dish, salads, marinades.