Composition / ingredients
Cooking method
1. Clean the liver from all the films, rinse thoroughly under running water. Cut into small pieces, put in a bowl, add flour, cover with a lid and shake vigorously a couple of times so that each piece is panicked in flour.
2.Fry the liver in vegetable oil in a couple of stages (that is, in portions so that the liver is in a frying pan in one layer), stirring each time, until a golden crust appears. Do not overcook - this process should take only 2-3 minutes, no more.
3. Peel the onion, cut into cubes. After the liver, in the remaining oil and in the same pan, fry it until transparent and send it to the prepared liver. In a separate bowl, combine sour cream with water, stir, add salt and pepper. Pour the resulting sauce into the liver with onions, mix, and send to the fire. Simmer on low heat under a closed lid (so that the liquid does not evaporate) for 17-20 minutes.
Serve on the table with your favorite side dish, garnishing the dish with chopped green onions.
Bon appetit!
Calorie 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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Beef liver - 130 kcal/100g
