Composition / ingredients
Step-by-step cooking
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First we prepare the products. We clean the liver from the films. It is better to do this when the liver has not completely thawed, if it has been frozen. Cut the liver into cubes. Fry the onion in vegetable oil until golden brown. Add the liver. Then fry the liver from different sides. Add sour cream, simmer for 15-20 minutes. Sour cream can be replaced with cream. Periodically approach and mix. It is better to salt the liver when the dish is almost ready.
Stroganoff liver goes well with rice and mashed potatoes.
If possible, it is better to take veal liver. If you take the liver of an adult animal, then it must first be soaked either in milk or in water. And the older the animal, the longer it takes to soak the liver. From 30 minutes to 4 hours.
It is important not to overexpose the liver on fire. It is ready when it crunches a little, then you need to remove it from the fire and leave it to reach under the lid for a few minutes.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 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
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Beef liver - 130 kcal/100g
