The recipe for making yowl liver with sour cream sauce came to us from Poland. This grass is even more popular and widespread there. If you cut the liver into thin strips, then after greasing, let it simmer in the pan for less than an hour. Check the readiness of the liver with a toothpick, if no blood is visible, then the liver is ready. Do not re-lubricate the smut, otherwise it will lose its juice and relish.
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To prepare a cookie with sour cream sauce we need:
500 g cow liver;
150 g sour cream;
125 g milk;
1 cibulin;
2 tbsp. l. tops or ghee;
0.5 tbsp. l. Boroshna;
0.5 tbsp. l. mustard;
salt|salt|, white pepper.
Stage of preparation
Cut the Yalovich liver into portions. Coat with 1 tablespoon of top oil|mastila| from two sides. Coat 1 skin on each side. Transfer the greased liver to a plate, saving heat, add salt and pepper.
Cut the cibul into small cubes and coat in any remaining oil. Add flour to the finished tsibula, lightly grease it. Then pour in the milk and simmer over low heat, stirring until thickened.
If the sauce is a gourd, add sour cream and mustard.
Season the sour cream sauce with salt and pepper, add the yalevich liver and cover the frying pan. Gotuvati 15-20 khv.
The taste of liver is not for everyone, especially if children don’t like it. But the taste changes with age, and those who did not like in childhood appear to be one of their favorite tastes. I’m not guilty of this plan, and I’m already enjoying it. Today I will show you how to prepare yalovich liver, stewed in sour cream, so that it comes out soft and tasty.
With this recipe you can cook liver, yowl, pork, or chicken. When preparing smut and pork liver, do not over-rub it in the fire, otherwise replacing the pulp and aromatic material will take away the “hum” from the liver’s taste. 🙂
- 500-600 g veal liver
- 1 large cibulin (not less than 100 g)
- 4 tbsp. l. sour cream
- Boroshno
- Roslynna Oliya
- salt pepper
Cooking method:
Clean the zibula, cut it into small cubes and coat it with a little golden color.
The liver is rinsed with water, dried with a paper towel, then the spit is removed using a sharp knife. The melt is removed quite easily.
After this, we will fill the liver with large pieces of paper about 1.5-2 cm thick, approximately like this:
For 600 g of cowhide liver I got 9 pieces. Of course, you can cut such a piece of leather into 2-4 pieces, just for the eggplant, or prepare large pieces of it. When slicing the liver, make sure to cut through the thick walls of the large vessels to penetrate the liver, there are not so many of them.
Heat the frying pan over medium heat, pour in a little olive oil, about 4 tbsp. l. Take the skin of the liver in your hand, add salt and pepper on both sides and roll it in the flour. Then we put it on the frying pan.
By brushing no more than 2-3 biscuits on each side, the liver may “crowd together” and lightly, just a little, brown. If you grease it further, the liver will become hard.
After this, we transfer the first batch into a saucepan, grease the other batch, and also place it in a saucepan. The top is suffused with greased tsibule. Don’t try to grease the entire oven at once; the pieces will easily spread out in the pan.
Now prepare the sour cream sauce. Up to 4 tbsp. l. sour cream add 1 tsp. beans with a small amount of bitterness, stir until there is a breast. Then gradually pour in 0.5 liters of warm water from the kettle, stirring for an hour. Salt and pepper for relish. Pour the cinnamon sauce over the liver. Place the inserts so that they are level with the top edges of the oven. If the sauce appears too little, you can add hot water.
Place the saucepan on medium heat, bring to a boil, change the heat to a minimum, cover with a lid and extinguish for no more than 15-20 minutes.
400 g Yalovicha liver
1 PC. medium size Cybula ripchasta
4 tbsp. spoons Sour cream
For lubrication Oliya sonyashnikova refined
For the relish Black pepper chalk
For the taste of Sil
One of the high-quality products that you need to include in your diet at least once a month is cowhide liver. Recipes: smeared with tsibule and sour cream (recipe with photo) and Stroganiv-style meat, which you will be asked to prepare this product, will delight you with its simplicity and supreme relish. And finally, the statistics show universal rules for choosing yogurt liver.
When choosing a recipe that suits you, consider your preferences: which technology is closest to you, how much time you are willing to spend on preparation. Also take care of the ingredients in your kitchen.
Pokrovy recipe with photos
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Wash the liver. Clean them using spit. To do this, make a small incision on it, pull it with your finger and tighten it. |
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Cut the liver. Yak zrobiti tse shvidko ta beautiful? You can divide the corn with a knife into a bunch of layers, fold them into a pile, cut them all at once in the middle, and then across them into small slices 1 cm wide. |
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Cut the cibulin, coat it with vegetable oil until golden brown. |
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Place the liver, stir and coat 3-5 quills. |
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Rice is ideal as a garnish for this tasty herb with gravy and sour cream. |
Tender liver in Stroganiv style
To prepare the herb for this recipe, you will need the following products:
- Yalovicha liver – 500 g;
- Sour cream – 150 g;
- Cybula ripchasta - 2 pcs.;
- Starch - 1.5 tbsp. l.;
- Tomato paste – 1 tbsp. l;
- Water – ¼ bottle;
- Girchitsya kreidyan (negostra) – 1.5 tbsp. l.;
- Oliya vershkove – 25 g;
- Bay leaf – 2 pcs.;
- Mix of parsley, sprinkles and green cibul – 2 tbsp. l.;
- Oliya – 3 tbsp. l.;
- Salt, pepper (for relish).
Porada: if you bought a dark-colored cowhide liver, pour milk over it and set aside for 1 year.
Preparation process:
Clean the stove from the melt, cut into pieces 2-3 cm wide, add salt and pepper.
Chop the cibul and the liver, sprinkle the liver with starch and mix.
Heat 2 pans. In one of them, place a small piece of vershkova and add a spoonful of dormouse oil. In another frying pan, grease the fillet. Pour in 1 tablespoon of olive oil.
In a heated frying pan with a mixture of top and pine oil, place the pastry in one ball, grease 2-3 rolls, turn over and brush the other side of the dough with the product for the same time.
Place the fillet in another frying pan and cook until it becomes golden.
Dilute the tomato paste with water and stir.
After that, as soon as the required color is reached, place it in the oven. Follow this with a bay leaf in a frying pan.
Mix sour cream with tomato sauce (or paste with water), mustard. Add the mixture to the stove, stir at once.
Bring the dish to a boil, then cook 2-3 more hvilini.
Turn off the gas, taste the oven, add salt and pepper if necessary.
Before serving, sizzle the greens. Choose your side dish for a satisfying taste. I can eat: mashed potatoes, rice, pasta, buckwheat.
Now you know how easy and quick it is to prepare cowhide liver. Delight your family with vikoryst and recipes. If you don’t know what kind of herb you enjoy most: smeared with tsibule and sour cream or Stroganiv style, then don’t hesitate to choose it yourself, having taken the recipe from the photo.
How to buy a yak product
So that the liver comes out tasty, it should be fresh. How do you know if the product is good? For this purpose, please pay attention to:
- Color A good product will have colors ranging from dark red to brown or deep burgundy.
- The melt that envelops the liver. She can lie down well and be smooth.
- Smell. The wine may be acceptable, without sour houses, rot and mold.
- Structure. A good product will not be guilty of any presence of suspected inclusions. Their evidence indicates that the liver is affected by helminths or other illnesses. Remember! A product with a normal structure is similar to a strong sponge and well filled with blood, its consistency is uniform.
- Sudini. A healthy liver doesn’t have a lot of them.
Choose your product carefully. It’s best to work in the market, because in front of the store, they sell it without packaging, choose more and you can have a good look at everything.
Pig liver, smeared with sour cream and zibule – one would think it could be simpler. It’s a pity, these gentlemen will prepare this herb with relish. In addition to the nuances of preparation technology, it is important to carefully consider the kind of products you use. Pig liver is especially popular. First of all, it is important to note the freshness and juiciness of the product, or to prepare it correctly.
There are no recipes for pork liver, lubricated with zibula. Let's take a look at their actions. Before we do this, let’s try to figure out how to choose the right oven and prepare it.
Basic rules when choosing pork liver, which everyone should know
The first thing you need to know is pork liver of great dimensions. If you don't care about the size of the product, but the seller converts it into pork liver, it's better to come out of the counter right away.
At first glance, the liver looks shiny and bare. Color – dark burgundy. At the end of the day, the liver, swollen for everything, will be stale. But this may be unsafe for your health. Therefore, if you are upset by the color or smell of the liver, it is better not to bathe it.
Korisni vlastivosti
Pechenka is a product rich in cinnamon microelements. Therefore, there may be a presence in the diet of the skin person. Pig liver contains vitamins of group B, E, K, A, D. It contains high amounts of fat, phosphorus, calcium, chromium. The advantage of this offal over meat is that the liver has protein, which is easier to absorb by the body.
Although they don’t care about the brownness of the liver, there are plenty of people who don’t like it. Especially children, whose diet is important to understand without any by-product, are strongly encouraged to eat food from the liver.
Therefore, it is very important to prepare it correctly. Gospodarki go into a lot of fancy tricks. And one of them is adding sour cream.
Pig liver, smeared with sour cream, simply simmer in your mouth until properly cooked. For additional relish, you can drink various herbs and wine.
Secrets of preparing the liver from final cooking
In order to get the most out of the bitterness, which is the power of pork liver, it needs to be soaked in milk for a couple of years. Only before doing this you need to remove the spittle. After this procedure, the liver will not only become bitter, but will become soft.
If you don’t have time, but need to cook the liver thermonically, then cook it in a faster way. For this scalding, the by-product is sprinkled. Please do not change the color.
The article contains a number of recipes for preparing pork liver coated with sour cream. There are also others where you can experiment not only with seasonings, but also with various ingredients. You can add potatoes, carrots, mushrooms, etc. Please remember that the pork liver with sour cream and zibula, stewed or lubricated, will be tasty if you properly prepare it and proceed seriously to processing it.
Product review
In the middle of any liver there is a little bag of gum. It is very important to see him in such a manner, so as not to lose his temper. Otherwise, you run the risk of wasting the bitter herbs and not being able to serve them. Remember, if you were unable to safely remove the bag from the container and it leaked onto the product, then it would be better to throw it away immediately. First of all, it will be very difficult to get rid of this bitter taste, but in another way, zhovch is a harmful environment for our body.
It is necessary to clean the chewing sac correctly. Squeeze about 4-5 mm of pulp around the sac. Basically, the pulp of the white zhovchi is prepared in a green color.
At the next stage of purification, it is necessary to cut off the liquid and open the large ducts.
Next, you need to rinse the stove thoroughly under running water and let it sit for an hour until all the hot water comes out. If you are preparing the liver of a young animal, then a simple soaking in water will be sufficient. If you have consumed the offal of an old creature, then after soaking it you will need to beat it with a hammer so that the product becomes soft and fluffy.
You can cook pork liver in sour cream, juice, meat, which is melted in the mouth, but you may end up resorting to some tricks. Before you start cooking, you need to add 15 minutes of wine or apple juice immediately after soaking.
Classic recipe for pork liver, coated with sour cream and tsibule
Apparently, the liver with the tsibule is just greased and a bit dry. That's why the vikoristovati sauce is always better. In this case, the best choice would be sour cream sauce made from added beetroot.
So, you need the following products:
- pork liver – 500 g;
- sour cream – 300-500 g;
- 2 cibulini;
- 2 tbsp. spoons of boroshn;
- chalked pepper;
- with and other spices for the eggplants;
- bay leaf
You can take 300 g of sour cream, or you can take 500 g. The more sour cream, the softer the liver will be. For lubrication, you can use olive oil or pork fat.
Let's start the cooking process. The already prepared liver is cut into cubes or thin slices and placed in a heated frying pan.
Mix it immediately so that the skin is in the oil.
The cibul is cut into small cubes. Add immediately to the stove. Solimo for the relish. Mix everything and lubricate for about 10 minutes. After this we throw in a couple of leaves of bay leaf and black pepper. Don't forget to stir the herb slowly.
At the next stage, add sour cream and cover the pan with a lid. Don't forget to make some vogon. Spread more than 5 pieces of sour cream on top of sour cream. After this, the bay leaf is twisted and the fire is twisted. Let us stand for an hour under the screen. For the fruit at the end you can add greenery, for example, with crops.
Pig liver, coated with cibulet in sour cream, can be served simply with white bread, or maybe with a side dish. The garnish will include boiled rice and seasoning with soy sauce.
Pig liver, stewed with sour cream. Recipe using added wine
For this purpose you will need:
- 700 g of liver;
- 3 medium-sized cibulini;
- 200 ml dry white wine;
- 200 g sour cream;
- 100 g bacon;
- salt pepper;
- Oil for lubrication.
Let's start preparing the food. Next, prepare the liver on a large sheet and coat it in a frying pan from all sides until lightly crusted. There is no need to bring it to full readiness.
Next we transfer it to a heat-safe dish and pour in wine. After this, the liver needs to be stewed for 10-15 minutes. There is no need to add the oil in which the liver was extinguished - we will also coat the beef and bacon on it. The cibul is divided into rings or puffballs. Let's lubricate everything, the golden sparkle won't appear.
After this we put everything on the stove. Add sour cream, salt, pepper. Mix everything well and simmer for 5-7 minutes. Then let the fire simmer and let it brew for up to 15 minutes. After this you can serve it on the table as I simmer the grass.
Get out of the oven. Vidguki
Who among us doesn’t love pork liver. If you have tried to prepare herbs according to our recipes, you can drink so that the stench will be relished not only by you, but by your family. Cooking videos are proof of this.
Yalovich liver is a very valuable food product. It has virtually no fat, is rich in protein and microelements essential for health. Include them in your diet and your body is not susceptible to deficiency magnesium, phosphorus, saliva, zinc and selenium, recognized as a leader among antioxidants. Cookies with vitamins A, E, D, folic acid, which is necessary for pregnant women and children, will ensure the normal functioning of the circulatory and immune systems. Cooking cowhide liver in sour cream is easy and quick, and this product does not like dry heat treatment. And the sour cream sauce that comes out as a result of the extinguishing, creates a musichiity to love this herb to those who are still waiting for the cow liver.
Other recipes from offal:
You will need:
- Yalovicha liver 800 gr
- milk 100-150 ml
- cibula 2-3 pcs.
- sour cream 0.5 liters
- Boroshno 2 tbsp.
- black chameleon pepper
- spare peppercorns 4-5 pcs
- bay leaf
- Roslinna is not enough for lubrication
Pokokov photo recipe for preparing yowl liver with sour cream:
Wash the stove and clean it using spittle. Make sure that the flaps are easily tightened with your hands; if necessary, use a knife.
See the great judges, which may be in the middle of the liver - cut them out with a knife.
Cut the liver into large pieces thickness 1.5 cm.
Place the prepared liver pieces in a bowl and pour milk- This method is used in order to make the liver tender and remove excess blood from it. Delete for 30 hvilin.
Clean it cut the cibul.
Lubricate the cibul in oil until soft. Transfer the greased salmon to a clean bowl or take another frying pan to grease the oven.
Leather scraps of the liver soak in the boro from all sides.
Grease the oven on both sides in Oliya. You don’t need to grease it for long, it’s enough for the cookie to cover with a light crust. The liver does not like dry heat treatment.
At the bottom of a saucepan with a thick bottom or with a non-stick coating pour 100 ml hot water, add bay leaf, peppercorns and pieces of greased liver, salt and pepper.
Place on top of the cookie coated with tsibul and sour cream, salt and pepper. Cover the pan with a lid, bring to a boil and stew on a small stove for 15-20 hvilins. What time is enough for the liver to cook? Once the stove goes out, it will become tough. The process of extinguishing a number of times stir together the saucepan, taste and add salt if necessary. If the sour cream is too sour, you can add a teaspoon of cucumber. Balance the taste.
The liver, prepared in this manner, comes out very tender and juicy.
Delicious!
Yalovicha liver in sour cream. Short recipe.
You will need:
- Yalovicha liver 800 gr
- milk 100-150 ml
- cibula 2-3 pcs.
- sour cream 0.5 liters
- Boroshno 2 tbsp.
- black chameleon pepper
- spare peppercorns 4-5 pcs
- bay leaf
- Roslinna is not enough for lubrication
Wash the stove and clean it from the spittle, remove any large items.
Cut the liver into large pieces of 1.5 div.
Place the prepared pieces of liver in a bowl and pour milk for 30 minutes.
Clean and cut the tsebul, coat in oil until soft.
Transfer the greased salmon into a clean bowl or take another frying pan to grease the oven.
Soak the skin of the liver with flour from all sides and grease it until lightly crusted.
Pour 100 ml of hot water into the bottom of a heavy-bottomed or non-stick pan, add bay leaf, peppercorns and pieces of greased liver, salt and pepper.
Place greased beef and sour cream on top of the liver, salt and pepper.
Cover the pan with a lid, bring to a boil and simmer over low heat for 15-20 minutes. Stir during the extinguishing process.
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