Composition / ingredients
Step-by-step cooking
Step 1:
How to put out pork liver in sour cream with onions? Prepare all the necessary ingredients for cooking. Sour cream can be used of any fat content. Peel the onion from the husk and rinse in cold water. If the liver has been frozen, first defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. Rinse it well and remove all the films and ducts.
Step 2:
Cut the peeled onion into half rings or slightly smaller. It is not necessary to cut it very finely, so when extinguishing it will not be visible at all. It is better to cut it so that it is noticeable in the finished dish.
Step 3:
Heat the frying pan to a hot state and pour a little vegetable oil. Put the chopped onion in a frying pan and fry it in oil, over low heat until golden brown for 3-4 minutes. During this time, the onion will become softer.
Step 4:
At this time, take care of the liver. Cut it into pieces of approximately the same size. This is necessary so that all the pieces are cooked at the same time. For the convenience of slicing, the liver can be slightly frozen.
Step 5:
Then put the chopped liver in the frying pan to the onion. Stir and cook everything together for 5-7 minutes, under a lid, over medium heat. Stir occasionally so that the liver is evenly fried on all sides.
Step 6:
Add a little water to the sour cream to make it easier to mix everything. Mix sour cream with salt and spices.
Step 7:
Then pour the sour cream into the pan to the liver, stir and simmer under the lid for another 5 minutes. It is not necessary to cook the liver for a long time. It takes 10-12 minutes to bring it to readiness. If the pork liver is left to stew for a long time, then it becomes tough and not tasty.
Step 8:
A ready-made dish of stewed liver can be served as a full meal. Or add a side dish of mashed potatoes. Enjoy your meal!
The presence of onions in this dish makes it even tastier. Therefore, you can add onions in much larger quantities than indicated in the recipe. During stewing, the onion becomes very soft and begins to boil, which makes the sauce thicker.
Sour cream can be replaced with cream. But then you will have to add, when stewing, a little flour diluted in water, for the thickness of the sauce.
So that during the stewing process the sour cream does not curdle and does not delaminate, pre-mix it with a spoonful of flour in a separate bowl, and then add to the pan. You can replace sour cream with cream of any fat content. But remember, the calorie content of the dish depends on the percentage of fat content of the sour cream or cream you use.
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 avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pork liver - 109 kcal/100g
