Recipe for cooking beef liver according to Stroganov style. Liver Stroganov style classic recipe with sour cream in a frying pan. Features of cooking liver in Stroganoff style

Do you love liver and want to cook it deliciously? Try cooking liver Stroganoff style with sour cream. Cook any liver according to this recipe and in the end you will get a tasty and juicy dish. We will tell you the secret of preparing tender liver.

For this dish you can take pork liver, it will eventually come out juicy. Beef and chicken liver They will also be very good with sour cream filling. Homemade sour cream It is not very suitable for this dish - it is fatty and dense in structure. It’s better to take a store-bought one that’s not greasy – 15% is enough.

Easy

Ingredients

• for 2-3 servings:
• Liver – 500 g (any to your taste);
• Onion – 1 large onion (more is possible);
• Flour – 2 tbsp. l.;
• Vegetable oil – 3 tbsp. l.;
• Sour cream – 300 g.

Preparation

Preparing the liver begins by washing it, then cutting out the films. The classic recipe for Stroganoff-style liver with sour cream does not involve soaking the liver in milk; according to this recipe, it will be very tender even without it.

Place the liver in a simple plastic bag. Yes, yes, exactly in the package. But we need the package to be edible and strong.

Add flour to our liver in a bag.

We close the bag, you can tie it, or firmly grasp the edges of the bag with your hands. We shake the package. Shake well, again and again. Now it's good. The entire liver should be covered in a coat of flour. This unusual dance with a bag will help save time. After all, you will need to roll each piece in flour. Our breading will be smooth and not very thick, just as needed.

Cut the onion into half rings or cubes.

Fry the onion in a frying pan until transparent (this is 3-5 minutes no more). We need low fire. Instead of vegetable sunflower oil, you can take the same amount of butter (it will be even tastier).

Add the liver to the onion and increase the heat to medium. Stirring our food frequently so that it does not burn, fry it until golden brown (about 20–25 minutes). Now you can season the liver to your taste. Salt and pepper - this set will be quite enough. But if you like, you can use other seasonings. Delicious with a set of spices for meat. Turmeric and surimi work well.

Send the sour cream to the liver and mix well. Close the lid, reduce the heat and simmer over low heat for about 15 minutes. Remember, the liver does not need to be heat treated for a long time, it will be tough. If the sour cream is very thick, dilute it with broth, milk or water to the desired thickness. The broth and milk should be warm.

After 15 minutes, you can add herbs - dill, parsley. Liver is served Stroganoff style with mashed potatoes or boiled rice. But your favorite pasta will also work.

Cooking tip:

• If the liver suddenly turns out to be poorly cooked inside, put it out in the oven. 10 – 15 minutes.
• If you overcook it, add milk so that the pieces are covered with it and also put it in the oven for a few minutes. Then carefully pour off the milk. The liver will become softer.

Meat Stroganoff style - popular dish not only in Russian cuisine, but also in many countries of the world. It is served in restaurants and is known as one of the most delicious Russian dishes. And if you have never cooked it before, then let's do it together.
Recipe contents:

Unfortunately, original recipe Over the years of its existence, dishes have been modified, modernized and supplemented so often that we will never recognize the classic recipe of its original form. The closest version to the original is considered to be the recipe of the Soviet expert on Russian cuisine, William Pokhlebkin. According to his version, Stroganoff-style meat, or as it is also called “beef Stroganoff,” is prepared from finely chopped pieces (slices) of beef, which are fried with onions, then poured with sour cream and stewed until the meat is soft.

The best side dish, according to V. Pokhlebkin, is French fries with fresh tomatoes. For a long time it was believed that the only suitable meat for this dish was beef tenderloin. However, over the years, the concept of “beef stroganoff” has come to mean a method of preparation - long-term simmering of meat in white sour cream sauce. Therefore, chefs prepare this dish from absolutely any type of meat and even from offal.

Subtleties of cooking meat Stroganoff style

• The meat is cut across the grain.
• It is fried for no more than 5 minutes in good heat until brown - this allows you to maintain its juiciness.
• If the meat is tough, then it should be beaten a little. But it is better to use the pulp - tenderloin, kidney part or edge.
• Sour cream can be mixed with tomato paste, however, there should always be more of the first.
• The meat is stewed, depending on its quality, from 15 minutes to an hour.
• The dish is served exclusively hot.

• Calorie content per 100 g - 193 kcal.
• Number of servings - 2
• Cooking time - 1 hour

Ingredients:

• Pork tenderloin - 500-700 g
• Garlic - 2
• Onions - 1 pc.
• Sour cream - 250 ml
• Bay leaf - 2-3 pcs.
• Allspice peas - 4 pcs.
• Salt - 1 tsp. or to taste
• Ground black pepper - 1/3 tsp. or to taste
• Refined vegetable oil - for frying

Cooking meat Stroganoff style

The dish is prepared from beef, pork and chicken liver. Sour cream, mayonnaise, milk, cream gives the product a delicate taste. To make the sauce thicker, add wheat flour, corn or potato starch.

The five most commonly used ingredients in Stroganoff-style liver recipes:

The dish also includes mushrooms, onions, sweet pepper and carrots. For taste, aromatic herbs and spices are added to it.

Features of cooking liver in Stroganoff style

The history of this dish is connected with the name of Count Alexander Stroganov. The nobleman often held receptions at which guests were served meat in sour cream sauce. The combination turned out to be so successful that the dish became popular all over the world.

Five of the most nutritious Stroganoff-style liver recipes:

1. The liver is freed from films, the ducts are cut out. To make the task easier, the product is scalded with boiling water or rubbed with salt.


2. The liver is cut into long pieces and mixed with salt, flour and pepper. Then the pieces are fried in hot vegetable oil until golden brown. At the end you can add mustard, ketchup or tomato paste to them.


3. If you fry the liver too long, it will become dry and tough. The time of the first heat treatment should not exceed 3-4 minutes.


4. For classic dish The sauce is prepared separately. The flour is dried in a dry frying pan, the onion is cut into strips and fried until golden brown. Sour cream is mixed with broth and brought to a boil. The products are combined, salt and spices are added. The liver is poured with hot sauce and simmered until cooked over medium heat.


5. If there is no time, then the liver is immediately fried with onions, and then sour cream is added.


6. Stroganoff-style liver with mushrooms has a rich, pleasant taste. To prepare it, the liver, onions and champignons are cut into strips. All products are fried separately, then mixed and poured with sauce. The products are simmered together for 10-14 minutes.

The treat goes well with fresh vegetables and greens.

This hearty dish is prepared from healthy ingredients, so it can be included in the children's menu.

A snack that will decorate festive table or everyday, everyone will like it and will help out the hostess if unexpected guests show up - Stroganoff-style liver. The classic recipe will help you quickly and easily prepare the most delicate aromatic liver, and various variations of the dish will complement and diversify traditional version beef stroganoff

The classic Stroganoff-style liver recipe contains complete preparation information original dish, something that was once developed by French chef Andre Dupont, who served under Count A.G. Stroganov. The classic recipe uses beef or veal liver (it is better to buy a product from a young animal, which is distinguished by its juiciness, delicate texture and sweetish taste).

In order for the dish to surprise you with its unique natural taste, it is not recommended to salt it or use seasonings.

The dish is prepared from:

• veal liver – 0.5 kg;
• olive oil – 30 ml;
• sour cream – 170 ml;
• onion – 2 small or 1 large fruit;
• flour – 2.5 tbsp;
• cream – 1 tbsp;
• pepper, salt - as desired and to taste.

How to cook liver Stroganoff style at home? To do this, the liver, previously cleared of film, needs to be cut into thin slices and rolled in sifted flour. The peeled onion is chopped as for frying or in half rings.

After heating the oil in a frying pan, place the onion in it, fry on all sides until transparent, move it to the edges of the container and place the prepared liver in the middle. The offal should be fried on both sides until a slightly noticeable golden crust appears.

Next, pour the liver pieces with cream and simmer over low heat for 4 minutes. Then sour cream, pepper, salt are added and the product is cooked for another 4-6 minutes. To combine all the ingredients into one dish, you need to keep the liver covered for at least 20 minutes.

Cooking liver Stroganoff style in a slow cooker

The multicooker has long become an integral assistant in the kitchen of many housewives. Cooking liver Stroganoff style in a slow cooker will not be at all difficult, the main thing is to put a complete set of products in the container and turn on the desired mode.

Of the ingredients you should put in the magic pan:

• sour cream – 180 ml;
• several sprigs of dill;
• large onion;
• green onion feathers;
• beef liver – 750 g;
• milk – 500 ml;
• spices to taste.

Having previously cleared the liver of the film, it needs to be cut into 2 cm cubes. Soak the main product in milk for 30 minutes - this will remove the bitterness and make the taste softer. In the “multi-cook” mode, you need to saute the chopped onions and place the liver on top, after squeezing out the milk. Simmer for 4-6 minutes. Next, sour cream is added to the dish, and it continues to cook for several more minutes. When cooking liver in a slow cooker, you should stir the food periodically. Spices and salt are added at the end, along with finely chopped herbs.

Recipe for a dish in sour cream

The recipe for Stroganoff-style liver with sour cream should be taken note of. It is similar to classic version dish, but unlike it, sour cream in this version is used in the form of a delicious sauce.

Required Products:

• medium bulb;
• 450 ml sour cream;
• beef or chicken liver;
• sunflower or olive oil;
• a pinch of ground black pepper and salt.

The cleaned and washed liver needs to be slightly chopped. Fry the onion, cut into small cubes, in hot oil and add the main component there. Then add spices, add salt and simmer over low heat for about 8 minutes, stirring constantly. Next, add sour cream sauce mixed with various spices and herbs (to taste), after which the dish is cooked for another 15 minutes. While cooking the liver, you should regulate the heat on the stove, reducing and adding it as necessary.

Liver with Stroganoff mayonnaise

Beef liver Stroganoff style will go well with mayonnaise, which will ideally replace sour cream and diversify the traditional taste of food. Technologically, the recipe for the dish is similar to the usual classic version, only instead of sour cream it uses mayonnaise - a high-calorie product with a piquant taste. Liver in mayonnaise sauce can be served with boiled potatoes, pasta and any porridge.

Products you should stock up on:

• carrots - 1 large root vegetable;
• beef liver – 350 g;
• mayonnaise with 30% fat content – ​​200 g;
• vegetable oil– 3 tbsp.

Finely chopped onions and carrots are fried in heated oil, followed by cleaned liver. Everything is thoroughly kneaded and stewed in a container until the shade of the main component changes. Then salt, spices and the recommended amount of mayonnaise are added. Then the dish is cooked for 25 minutes over low heat under the lid.

New taste of a classic dish with mushrooms

Fans of offal and mushrooms will be able to combine delicious treats in one dish. It is best to take champignons or white royal mushrooms for this - they will enhance creamy taste and make the food more nutritious. This recipe is suitable for those who watch their figure, but at the same time like to pamper themselves delicious food. The resulting dish is unusually aromatic, with a delicate taste of mushrooms, herbs and liver.

Prepare chicken liver Stroganoff style with mushrooms from:

• flour – 0.5 tbsp;
• milk – 90 ml;
• livers – 0.5 kg;
• champignons (any other mushroom can be used) – approximately 150 g;
• vegetable oil – 100 ml;
• sour cream – 180 ml;
• rosemary, basil and other favorite spices;
• salt, black pepper.

The finished offal is washed, cut into small slices and filled with milk. Mushrooms and onions are chopped and then fried in oil (it’s good to add a little butter, which will improve the taste of the final dish). The liver should be fried separately, then combined with mushrooms and onions, pepper and salt.

To make liver cooking quick and easy, you can use the advice of famous chefs who willingly share their secrets regarding product processing and preparation:

1. A very frozen product should be defrosted a little, then placed in liquid and carefully peeled off the film with a knife.
2. If the film is difficult to remove, the raw liver should be scalded with boiling water.
3. Fresh milk with sugar will help to achieve softness and juiciness of the offal, where the liver should be placed for a short time.
4. You can achieve a golden crust of liver by adding it to flour. small quantity breadcrumbs.
5. Get rid of unpleasant odor and the taste of liver will help lemon juice, which is added to the oil during the preparation of the dish.
6. To avoid curdling of sour cream, it must be introduced into the dish gradually.
7. Mustard will help improve the taste of the snack and make it piquant.

You can cook the liver Stroganoff style within 30 minutes. This dish will appeal to many people - rich, tender, aromatic, it will saturate the body. useful substances and the necessary energy for the whole day. The dish is served mainly with herbs, as an addition to the side dish.

A classic version of the dish, beef stroganoff, is made from beef and belongs to traditional Russian cuisine. The first mention of the dish appeared at the end of the 19th century. Since then, to prepare meat Stroganoff style, they began to use not only beef tenderloin, but also offal, such as liver. Unlike meat, liver stews very quickly, and the longer you cook it, the tougher it will be. Today we are preparing liver Stroganoff style.

To prepare Beef Stroganoff from beef liver, we will prepare the main product. Wash the liver and remove films. Cut into small pieces. I first cut the liver, and then cleaned it of films.

Pour boiling water over the tomato, remove the skin, cut into medium-sized pieces. Cut the onion into quarter rings.

Pour vegetable oil into a frying pan and fry the liver over high heat for 5-7 minutes, stirring.

Add tomatoes and onions, reduce heat to medium and cook, stirring, for another 5 minutes until juices form.

Sprinkle 2 tablespoons of flour evenly over the meat and add 2 tablespoons of sour cream.

Mix the contents of the frying pan, it will turn out something like in my photo. Add 1.5 teaspoons of salt and herbs to taste, I prefer to add basil. Mix again.

Pour in 1-1.5 glasses of water. Stir again, cover with a lid and leave to simmer over low heat for about 10 minutes.

At the very end, stewed beef liver sprinkle with finely chopped dill.

You can serve liver Stroganoff style with various side dishes, for me with potatoes and pickles. It’s also very tasty to serve buckwheat as a side dish and spread stewed liver and gravy on top of it.

And one more photo of beef stroganoff from the liver.

Bon appetit!