Stewed beef liver in sour cream with onion

Beef liver is better to choose fresh (not frozen) - so it is easier to remove the white film from it. You should also pay attention to the color of the product - a good beef liver should have the color of ripe cherries. A darker shade indicates the age of the animal, and a lighter shade indicates possible diseases.

After the liver is selected, it must be thoroughly rinsed under running water, dried with a paper towel and cleaned of streaks.

To remove the characteristic unpleasant smell that appears when frying beef liver, it must be pickled. To do this, pour clean water into a deep bowl or saucepan, squeeze out the lemon juice and immerse the liver there so that the water covers the entire piece. Leave the liver to marinate for 30-40 minutes. During this time, the marinade will draw blood from the liver and the unpleasant smell will go away. Then drain the marinade and rinse the liver well under running water until the water is clear. Cut the liver into pieces.

Peel the onion, rinse and cut into small cubes.

Melt a small piece of butter in a frying pan and pour the chopped onion into it. Fry the onion, stirring constantly until the butter is completely absorbed. At the same time, the onion should become soft and translucent.

Add the pieces of beef liver to the frying pan with onions and fry them over medium heat for 6 to 8 minutes (depending on the size), until the liver becomes a little brown.

Add sour cream, brine, mustard powder to the pan and mix everything well. Season the liver with salt and pepper to taste. Continue cooking beef liver for another 5 minutes and remove the pan from the heat.

Serve stewed beef liver in sour cream with onions immediately on the table in hot form. As a side dish, you can cook baked or boiled vegetables. Bon appetit!