Beef liver stewed in sour cream

Very tasty and healthy beef liver dish! Beef liver is rich in vitamins A and group B. It contains more iron than beef meat, so it is recommended to include this product more often in the menu for people who have low hemoglobin. However, not everyone likes liver, considering that it has a specific taste. In fact, very tasty dishes are obtained from the liver. The whole secret of cooking delicious beef liver lies in the right selection of ingredients.

Snezhana

Recipe author

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Composition / ingredients

servings:

Beef liver

300

Onion

Vegetable oil

Sour cream

100

Water

Wheat flour

1.5

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 38 % 10 g

Carbohydrates 27 % 7 g

153 kcal

GI: 71 / 0 / 29

Step-by-step cooking

Cooking time: 50 min

Step 1:
Cooking beef liver in sour cream does not require a lot of products, time and effort to prepare a dish. Beef liver is better to use fresh chilled. The liver is thoroughly washed under running water, cut off the films and cut it into small pieces or straws, as you like. Once again, we wash the liver and let the water drain, throwing the pieces into a colander.
Step 2:
Peel the onion and cut into small cubes.
Step 3:
Pour vegetable oil into the pan. Turn on the fire. Spread the cooked onions on the oil. Fry it until transparent.
Step 4:
We send the chopped beef liver to the onion.
Step 5:
Fry it for 15 minutes, stirring with a wooden spatula so that the liver turns brown on both sides. The frying time depends on the size of the pieces into which the liver was cut. Then put sour cream in the pan with the liver (sour cream is better to use fatter), pour in water, add salt and ground black pepper. Immediately mix the mass with the liver with a spatula so that the spices and sauce mix well and soak the liver.
Step 6:
Cover the pan with a lid and simmer the liver over medium heat for about 15 minutes. Then remove the lid, mix. In the third part of a glass of water, we dilute one and a half tablespoons of wheat flour, mix it so that it does not gather into lumps. Pour the flour mixture into the pan with the liver, mix. Cover the pan with a lid again and simmer for about 5 more minutes to thicken the sauce. Turn off the fire. Let the dish stand on the stove for a while under the lid.
Step 7:
We serve the liver in sour cream sauce to the table as an independent dish, just with bread, or add it with boiled pasta, mashed potatoes or other side dish. Bon appetit!