Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the necessary ingredients for the dish. Beef liver can be used as fresh (which, of course, is preferable, such a liver will be softer and tastier), but if you cook from frozen, then you need to defrost it properly - put it in the refrigerator on the top shelf in the evening. So the liver will thaw gradually. Take the liver in one piece.
Step 2:
Wash, dry and peel the liver from the films. Rinse the internal ducts thoroughly from blood clots. The liver should be washed only in cold water, because the liver is very tender and hot water can boil the top layer. Such a liver turns from burgundy to brown and coarsens from above. Cut the liver into slices no more than 5 mm thick. If thinly sliced did not work, you can slightly beat off the liver on both sides with a hammer.
Step 3:
Prepare the batter. Combine eggs, sour cream, salt and pepper in a bowl.
Step 4:
Shake everything with a fork or whisk until smooth.
Step 5:
Pour in the flour (it is better to sift it, then it will connect with the dough faster and better) and mix again, breaking all the lumps. If you mix with a whisk, the lumps break up more efficiently. A medium-viscosity batter should turn out, which will not completely drain from the liver, but linger on it. The batter may turn out to be too liquid, then add 1-2 more tablespoons of flour to the batter and stir thoroughly.
Step 6:
Dip each piece of liver into the batter from all sides. In a frying pan, heat the vegetable oil and put the liver. Fry the liver for 3-4 minutes on each side until a golden crust appears on the batter. It is better to leave the thickly sliced liver for another 2-3 minutes under the lid on low heat (if the stove is electric, then on a cooling burner).
Step 7:
It is better to serve beef liver in batter, of course, hot and with any side dish. This is a very tasty dish and is a good substitute for liver pancakes. Enjoy your meal!
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
You can also cook pork liver, as well as chicken. Only chicken does not need to be cut into pieces.
If there is a grill pan, it's better to cook on it - you will get not only a delicious liver, but also a beautiful one (like in my photo).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Sour cream with 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Salt - 0 kcal/100g
- Beef liver - 130 kcal/100g
