Beef liver in sour cream with onions and carrots

Step-by-step cooking

1. Step 1:

   

   Prepare the food for the dish. Beef liver should be carefully selected in the store. The color of a fresh and high-quality product is red. It is better to take the liver chilled, such a product contains more vitamins and nutrients than frozen. When you press the liver with your finger, the notch should quickly straighten out. My liver, cut the film and tighten it, remove the fat, if it was on the product. Cut the liver into small pieces or cubes.

2. Step 2:

   

   Peel the onion and cut into cubes.

3. Step 3:

   

   Carrots are washed, cleaned and grated on a medium grater. It is better to take carrots not large, young and juicy.

4. Step 4:

   

   Pour vegetable oil into a frying pan with a thick bottom or into a saucepan. We heat it up and put the cooked onions on the oil. Fry it on medium heat until transparent. We send grated carrots to the onion. Stir the vegetables and fry them together for about 7 minutes, stirring occasionally with a spatula.

6. Step 5:

   

   Then we send beef liver to the vegetable roast. Mix the liver with vegetables and fry over medium heat for about 10 minutes.

7. Step 6:

   

   Next, add sour cream to the pan, mix. If the sour cream is thick and greasy, add a small amount of water. We put spices: salt and ground black pepper to taste. If desired, you can add any more seasonings. Stir, cover the pan with a lid and simmer for about 30 minutes. If the liquid evaporated quickly, you need to add a little more water, if the sour cream sauce, on the contrary, turned out to be liquid, then the liver needs to be put out a little in a frying pan without a lid.

8. Step 7:

   

   Turn off the fire. We leave the dish to stand under the lid. And we serve it to the table. Beef liver goes well with any side dish: porridge, mashed potatoes, pasta or stewed vegetables. Bon appetit!