Composition / ingredients
Cooking method
1. Wash the liver, peel off the films, cut into strips, put in a bowl, pour milk. Leave the liver to soak for about half an hour, then flip it into a colander.
2. Peel the onion, cut into thin half rings.
3. Wash the onion feathers and dill, let dry, chop with a knife.
4. Put the butter in the bowl of the slow cooker, put the onion. Turn on the "Multi-cooker" program, set the temperature to 160 degrees and fry the onion for 5-6 minutes.
5. Put the liver to the onion, add salt, mix and cook on the same mode for 5 minutes.
6. And now turn down the temperature to 140 degrees, add sour cream to the bowl of the slow cooker, mix and cook for 10 minutes.
That's it, the liver is ready!
Put the Stroganoff liver in a salad bowl and sprinkle with chopped onion and dill.
Serve on the table, bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- 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
- 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
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Beef liver - 130 kcal/100g
