Home Kashi Beef stroganoff from the liver without sour cream. How to cook beef stroganoff in sour cream sauce. Beef stroganoff with pork liver

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Beef stroganoff from the liver without sour cream. How to cook beef stroganoff in sour cream sauce. Beef stroganoff with pork liver

It so happened that the word "beef stroganoff" is strongly associated with haute cuisine, or at least with a restaurant hall. Apparently, the reason for such reverence lies in the foreign sound of the name. But if we start to dispel myths, then we will start with the name. "Stroganov's Beef" or "Stroganov's Beef" already sound more familiar, don't they? It's just that Count Stroganov once had a talented French chef, that's all. So, traditionally the dish is made from beef, but today we will make beef stroganoff from beef liver. A distinctive feature of the dish is slicing the liver into strips and sour cream sauce.

Beef stroganoff with sour cream and tomato

Immediately, we note that beef liver contains a large amount of iron, as well as other elements that positively affect the functioning of human organs and systems. The use of an offal keeps the level of hemoglobin well. But you need to be careful when buying and purchase only a fresh product, and preferably stored in the refrigerator. Before you start cooking, clean the liver from films and veins. And this is perhaps the most difficult thing in cooking. For this "haute cuisine" gets along well in any family kitchen. Suffice it to say that it will take a maximum of half an hour to cook beef liver. And about the fact that the whole process is also extremely simple, and there is no need to talk. To make sure of this, put on an apron now. We master the recipe with a photo step by step.

But first, a few tips:

It is easier to cut the film from a fresh liver. Having slightly tucked it with a knife, you just need to pull it in the opposite direction - it can be easily removed.
How to fry an onion so that it does not burn out, but not stand at the stove like a sentry? Just throw it into a well-heated oil, and immediately put the pan off the burner. We make two or three such approaches - the onion will brown and is guaranteed not to burn. But do not forget to stir it every time. The advice is relevant for those who simply do not have the opportunity to break away from the child or other important matters for a long time.
Pasta is easily replaced with tomato sauce. But in this case, we introduce water into the sauce little by little in order to maintain the desired consistency.
Since we will not salt the liver, it is worth making the sauce a little more salty than your usual taste. When they get into it fried pieces, they will absorb excess salt into themselves and the salt will be in moderation.

Ingredients:

beef liver - 300g;
sour cream 15% - 150g;
tomato paste - 1-2 tablespoons;
broth or water - 1-1.5 st.;
onion - 1 head;
flour - 1 tablespoon;
sunflower oil - 3 tablespoons;
greenery;
salt pepper.

How to cook Beef Stroganoff

Boiled potatoes or millet porridge are perfect for beef stroganoff as a side dish. We invite everyone to the table. We hope this dish has become a signature dish in your family!

Beef stroganoff with sour cream in a slow cooker

For those who love the liver, today I propose to cook a delicious dish from it in a delicate sour cream and tomato sauce. We will cook in a slow cooker, thanks to which the liver turns out to be incredibly juicy and soft in taste. This dish is prepared very simply and quickly enough - a real find for working housewives. So let's get started.

What do we need

beef liver - 250-300g;
onion - 1 pc.;
tomato - 1 pc.;
sour cream - 2 tablespoons;
flour - 1-2 tablespoons;
vegetable oil - 3 tablespoons;
salt pepper;
water - 200 ml;
fresh dill - optional.

How to make beef stroganoff in a slow cooker

Beef stroganoff is ready! The dish turned out very soft and delicate in taste. Fresh chopped herbs will help to fill with a pleasant aroma and emphasize the taste of both the liver and the sauce. An appetizing hot dish will perfectly complement any side dish of vegetables, legumes, pasta or various cereals. Dinner is served!

Stroganoff liver may be the only cooking method that children will enjoy. After all, not all kids love the liver, and it is especially important for the child's body: this protein-rich contains folic acid - it is vital and necessary for strengthening the immune system. That is why the product is shown to children and the sick, so that they would soon get better.

Hearty and inexpensive - cook beef stroganoff from the liver at home: pork, chicken, beef! Very tasty!

Besides classic recipe, which uses beef, beef stroganoff is made from other types of meat and even from the liver. The principle of cooking does not change significantly, although there are many variations on the theme of this delicious dish.

Beef liver 500-550 g
Carrot 1 pc.
Sour cream 400-420 ml
Pasteurized milk 200 ml
Garlic 4-5 cloves
Wheat flour 50 g
Onion 1 pc.
Table salt 5 g
Black ground pepper 7 g

We thoroughly wash the liver and rid it of tendons, films and other unwanted elements.

After that, put it in a saucepan, pour milk and let it brew for half an hour or an hour.

Then drain the milk and cut the liver into strips or sticks.

Pour sour cream with pepper and salt, then beat at medium speed for about a minute.

We wash the onions, garlic and carrots, then rub them on a coarse or medium grater.

How much time exactly to infuse beef liver for beef stroganoff? There can be no exact answer - it all depends on the quantity, freshness and quality of the component you bought. According to my observations, fresher liver infused faster, but the old one can remain tough even after an hour spent in milk.

Pour into the pan sunflower oil, put it on medium heat.

Pour the prepared liver there and fry it for about five minutes.

After that, add the chopped onion, mix the mass and reduce the intensity of the fire.

After three minutes, add the carrots, mix the mass with a wooden spatula.

Then pour the chopped garlic and sprinkle the mass with wheat flour.

Stir, pour the dish with sour cream, then stir again with a spatula.

Simmer the mass under the lid for about ten minutes, then remove from heat. And we serve it to the side dish.

That's all, your first version of the gourmet beef stroganoff with liver is completely ready! Garnish with fresh herbs, garlic cloves and boiled quail eggs if you want to make the dish prettier for holiday table. In addition, beef stroganoff perfectly copes with the role of an independent dish.

Recipe 2: beef liver stroganoff (with photo)

Beef stroganoff from the liver is prepared according to the classic recipe for meat beef stroganoff. The liver with onions is fried and then stewed in sour cream sauce.

Beef liver - 500 g
Melted butter - 2 tbsp. spoons
Bulbs - 1-2 pcs.
Flour - 1 tbsp. a spoon
Sour cream - 0.75 cups
Salt - 1 teaspoon (to taste)
Ground black pepper - 1 pinch

To prepare beef stroganoff from the liver, the liver must be washed and cleaned from films and large bile ducts.

Cut into small long pieces.

Peel, wash, finely chop the onion.

Heat up the pan, add oil (1 tablespoon). Add the onion and sauté it lightly in the oil, stirring occasionally, over medium heat (about 2-3 minutes).

Heat another frying pan, add oil (1 tablespoon). Put the liver in a well-heated pan with fat, salt. You can add your favorite spices, such as ground black pepper. Fry the liver over medium heat, stirring (7-10 minutes).

After 7-10 minutes from the start of frying, add the fried onions.

Then sprinkle with flour. Fry, stirring, 5 minutes.

After 5 minutes, put sour cream (to spice up, you can add 2 tablespoons of tomato).

Mix. Close the bowl with a lid and simmer beef stroganoff from the liver over low heat for 10 minutes. Beef stroganoff from the liver is ready.

Sprinkle with chopped herbs before serving beef stroganoff from the liver. Serve liver stroganoff with your favorite side dish.

Bon Appetit!

Recipe 3: Liver Beef Stroganoff with Sour Cream

To make the liver soft, it does not need to be fried for a long time, let alone stew. It's just the opposite - a quick roast ensures that all the juices remain inside the pieces. The liver will reach readiness in sour cream sauce, and so that it does not become hard, salt it at the very end of cooking, before adding sour cream to the pan.

pork liver - 300 gr;
sour cream 15% fat - 150 ml;
onions - 1 large head (apple-sized);
vegetable oil - 3 tbsp. spoons;
tomato sauce - 2 tbsp. spoons;
salt - to taste;
flour - 1.5 tbsp. spoons;
coarsely ground black pepper - 2-3 pinches;
any greens, buckwheat or potatoes, rice, pasta - for serving.

To make the gravy thicker and tastier, add onions to the beef stroganoff. Cut the onion into thin half rings or cubes.

Heat up in a deep frying pan vegetable oil, put the onion in it and fry over medium heat until the edges begin to blush. Be sure to look after the onion, we don’t need it strongly fried, it will give bitterness to the sour cream sauce.

Tip: in order for the liver to be easily cut into thin strips, it must be washed, dried and put in the freezer for half an hour. After that, when the surface grabs a little and becomes denser, cut the liver into slices, then cut into strips about 5 cm long.

Mix for breading wheat flour and freshly ground black pepper. If desired, you can add other spices along with pepper or put them already in the gravy.

The onion is fried on low heat for now, and we put the pieces of liver in flour breading, roll on all sides.

Immediately, until the breading is sprinkled, we send the liver to the fried onions. Stirring, fry everything over a fire slightly above medium. Approximately two minutes in time.

The liver will change color from reddish to brown, but there will still be patches of reddish juice in some places.

Reduce the fire to medium. Fry for another two to three minutes, until almost done. When cut or broken inside, the liver will be grayish in color, without red or pinkish areas.

Cooking sour cream filling for the liver. We don't mix very well. thick sour cream and tomato sauce. You can add salt or spices to taste - at your discretion. Flour is not needed, it is enough in breading.

Pour the almost finished liver with sour cream sauce, salt to taste. Stir vigorously so that the flour breading does not stick together and lumps do not turn out.

Heat through without letting the sauce simmer. As soon as it thickens, turn off and leave to brew on a warm stove. If the sauce is thick, you can dilute it with sour cream or cream.

For a side dish, you can cook what you like, but most often they boil buckwheat or make mashed potatoes. pickled cucumbers, pickled tomatoes, green onion or any greens will be very helpful. Bon Appetit!

Recipe 4: Chicken Liver Beef Stroganoff (Step by Step)

I offer a simple but very delicious recipe preparation of the liver - beef stroganoff from the liver with sour cream. This meat dish It is prepared quickly and easily, and does not require any special skills. The liver is first fried and then stewed in a delicate sour cream sauce and it turns out juicy and unusually soft, it melts right in your mouth. I'll make beef stroganoff chicken liver. She, unlike pork and beef, does not require additional processing, it does not need to be pre-soaked, and this significantly saves cooking time.

Chicken liver - 500 g
Onion (medium) - 2 pcs
Sour cream (20%) - 100 g
Water - 150 ml
Flour - 1 tbsp.
Salt - 1 tsp
Black ground pepper to taste
Bay leaf - 2 pcs
Spices to taste
Vegetable oil (for frying) - 3-4 tbsp.

To prepare this dish, you can use pork, beef or chicken liver. I used chicken as it is more tender.

We thoroughly wash the liver in cold running water, dry it and cut it into long thin pieces, about 1 × 4 cm.

We heat the pan with refined vegetable oil and lay out the pieces of the liver. Fry it on all sides over medium heat for about 5-7 minutes, stirring constantly.

While the liver is fried, peel the onion from the husk and cut it into half rings.

Add the chopped onion to the liver and continue to fry them over low heat for another 5 minutes.

Then, through a sieve, sift one tablespoon of flour (without a slide) into the pan, mix and fry for 1-2 minutes.

After the liver and onion are fried, add salt, ground black pepper, bay leaf and other spices that you like (I added Provencal herbs). We put sour cream and pour hot water. Sour cream should be taken with a fat content of at least 20%, so that it does not curdle.

Cover the pan with a lid and simmer over low heat for 5-10 minutes. If the sauce is too thick, you can add a little more hot water.

Beef stroganoff from the liver is ready! As a side dish, you can serve it with mashed potatoes, buckwheat, rice or pasta.

Recipe 5, step by step: pork liver beef stroganoff

Beef Stroganoff classic version cooked from beef, which is already evident from the name of the dish. But there are no dogmas in cooking, so from pork liver turns out pretty good too. Try it and see for yourself. Simple, fast and very tasty.

Pork liver 500 gr.
Onion 1 piece
Sunflower oil 30 ml
Sour cream 2 tbsp
Tomato paste 1 tbsp
Salt to taste
Black pepper to taste
Wheat flour 30 grams

Wash the liver, cut into small strips. Roll in flour and put in a hot pan with sunflower oil.

Quickly fry the liver on all sides so that it only seizes on the outside, and the inside remains still raw.

Peel the onion, wash and cut into half rings. Put on the pan. Fry in a small amount of sunflower oil.

Add tomato paste.

Pour 150 ml of water.

Add sour cream, salt and pepper to taste, mix.

Put the liver in a saucepan with a thick bottom. Pour in the prepared sauce, cover and simmer over low heat for 10-12 minutes.

Pork liver beef stroganoff is ready. Serve with any side dish.

Recipe 6: how to cook beef stroganoff from the liver

pork liver - 0.5-1 kg
onion - 4 pcs
sour cream - 200 ml
water - 100 ml
vegetable oil for frying - 100 ml
salt to taste

Wash the liver, free from films and veins, chop into long thin sticks.

Onion cut into half rings.

Place a deep frying pan over high heat and heat vegetable oil in it. Fry the liver until half cooked.

Add onion and fry until it becomes transparent.

Pour in water and simmer covered for 5-10 minutes.

Pour in sour cream, mix well. Simmer for 2 minutes. Remove from heat and let stand for 10 minutes.

Recipe 7: Beef Stroganoff Chicken Liver with Sour Cream

chicken liver - 800 g;
onion - 2 pcs.;
sour cream - 200 g;
vegetable oil - 1 tbsp;
salt - 1 tsp;
ground black pepper - to taste;
flour - 1 tbsp.

First of all, you need to peel the onion, chop it finely and fry in a pan until golden brown.

Cut the liver, but not finely.

And put in a pan with onions.

Mix everything and salt.

When the liver is lightly fried, cover the pan with a lid and simmer for 10 minutes over medium heat, stirring occasionally.

Then add pepper, I take a mixture of three peppers and consider various seasonings to be unnecessary when cooking the liver.

Add fire and, stirring constantly, simmer without a lid until the liquid has completely evaporated.

Now put all the sour cream in the pan.

Mix everything and add flour.

Bring everything to a boil and turn off.

Recipe 8: beef stroganoff with sour cream

Beef liver stroganoff we will cook in the most classic and traditional way.

Our step by step recipe Stroganoff liver with a photo will tell you how to cook this dish at home quickly and very tasty.

The liver cooked in sour cream sauce will turn out to be incredibly tender and juicy, the milky taste will literally saturate its structure and make it very crumbly.

Since we will fry the beef liver for beef stroganoff, it will turn out to be very pleasant in taste.

Traditionally, a couple of spoons are often added to beef stroganoff. tomato paste or a little mustard: this way the dish turns out to be brighter and more interesting in taste. However, having prepared beef stroganoff from beef liver the classic way, you can serve it with absolutely any side dish or sauce, which, in turn, will dilute and improve its taste.

To create such a beef stroganoff, pick up fresh beef liver.

Let's start creating an appetizing and fragrant Stroganoff liver in sour cream with onions.

beef liver - 1 kg
onion - 2 pcs
sour cream - 200 ml
sweet pea pepper - 6 pcs
bay leaf - 3 pcs
vegetable oil for frying
ground black pepper - to taste
salt - to taste

Prepare everything necessary ingredients for cooking liver in Stroganoff.

Wash the liver thoroughly cold water, remove the film and get rid of all kinds of veins. We cut the whole beef liver into oblong, not too thin sticks.

We heat a small amount of vegetable oil in a cast-iron deep frying pan, put the chopped liver on it and fry over medium heat.

Salt and pepper the liver to taste, and you can also add your favorite spices to the pan, suitable for the main ingredient. Fry the beef liver sticks until the first matte crust.

Peel the onion and cut into sufficiently small cubes or thin half rings. Pour the onion slices into the pan to the fried liver.

Add some more salt and pepper to the pan to taste. We also add bay leaves and peppercorns to the liver. Mix the ingredients and continue cooking beef stroganoff.

Pour the indicated amount of sour cream into the pan room temperature, mix it with the contents of the pan, increase the heat and bring the liquid to a boil. After that, we reduce the fire to a minimum, cover the pan with a lid and simmer the dish for 30 minutes until cooked.

Ready meal serve and serve hot with a side dish of crushed potatoes and fresh vegetables. Beef stroganoff with sour cream is ready.

Thanks to its juicy gravy, beef stroganoff goes well with crumbly rice, mashed potatoes or pasta. It cooks much faster from the liver than from meat, so there is no need to stand at the stove for a long time. Properly cooked liver in gravy is very soft and juicy, and you should not be afraid that it will be tough. Tips and liver preparations are very affordable, so even a novice hostess can handle it. Our step by step cooking beef stroganoff in sour cream sauce with photo will tell you all the steps of cooking and you can cook a chic dinner for your whole family. Do not forget also that the benefits are very great.

Ingredients for Beef Stroganoff

Step-by-step preparation of beef liver stroganoff in sour cream sauce with photo

Beef stroganoff is served with boiled rice, potatoes or other cereal dishes. Put the pieces of liver on a plate and pour over the gravy. Bon Appetit!

Description

We will cook in the most classic and traditional way.

Our step-by-step Stroganoff liver recipe with a photo will tell you how to cook this dish at home quickly and very tasty.

The liver cooked in sour cream sauce will turn out to be incredibly tender and juicy, the milky taste will literally saturate its structure and make it very crumbly.

Since we will fry the beef liver for beef stroganoff, it will turn out to be very pleasant in taste.

Traditionally, a couple of tablespoons of tomato paste or a little mustard is often added to beef stroganoff: this way the dish turns out to be brighter and more interesting in taste. However, by preparing beef liver stroganoff in the classic way, you can serve it with absolutely any side dish or sauce, which, in turn, will dilute and improve its taste.

To create such a beef stroganoff, pick up fresh beef liver.

Let's start creating an appetizing and fragrant Stroganoff liver in sour cream with onions.

Ingredients

(1 kg)
(2 pcs.)
(200 ml)
(6 pcs)
(3 pcs.)
(for roasting)
(taste)
(taste)

Cooking steps

Prepare all the necessary ingredients for making Stroganoff liver.

We thoroughly wash the liver in cold water, remove the film and get rid of all kinds of veins. We cut the whole beef liver into oblong, not too thin sticks.

We heat a small amount of vegetable oil in a cast-iron deep frying pan, put the chopped liver on it and fry over medium heat.

Salt and pepper the liver to taste, and you can also add your favorite spices to the pan, suitable for the main ingredient. Fry the beef liver sticks until the first matte crust.

Peel the onion and cut into sufficiently small cubes or thin half rings. Pour the onion slices into the pan to the fried liver.

Add some more salt and pepper to the pan to taste. We also add bay leaves and peppercorns to the liver. Mix the ingredients and continue cooking beef stroganoff.

Pour the indicated amount of sour cream at room temperature into the pan, mix it with the contents of the pan, increase the heat and bring the liquid to a boil. After that, we reduce the fire to a minimum, cover the pan with a lid and simmer the dish for 30 minutes until cooked.

We serve the finished dish and serve it hot with a side dish of crushed potatoes and fresh vegetables. Beef stroganoff with sour cream is ready.

Bon Appetit!

Calories: Not specified
Cooking time: Not specified

In addition to the classic recipe that uses beef, beef stroganoff is made from other types of meat and even liver. The principle of cooking does not change significantly, although many variations on the theme of this delicious dish have appeared. Pieces of meat, poultry or liver are cut into thin long sticks, breaded in flour, fried in oil along with onions and poured with sour cream or sour cream sauce - different options are possible here. In the proposed recipe, for a richer taste, sour cream is mixed with, which not only improves the taste, but also makes the color of the gravy brighter. But you can exclude this ingredient and cook beef stroganoff from the liver with sour cream using the classic combination meat products and sour cream sauce.
To make the liver soft, it does not need to be fried for a long time, let alone stew. It's just the opposite - a quick roast ensures that all the juices remain inside the pieces. The liver will reach readiness in sour cream sauce, and so that it does not become hard, salt it at the very end of cooking, before adding sour cream to the pan.

Ingredients:
- pork liver - 300 gr;
- sour cream 15% fat - 150 ml;
- onion - 1 large head (about the size of an apple);
- vegetable oil - 3 tbsp. spoons;
- tomato sauce - 2 tbsp. spoons;
- salt - to taste;
- flour - 1.5 tbsp. spoons;
- coarsely ground black pepper - 2-3 pinches;
- any greens, buckwheat or potatoes, rice, pasta - for serving.

Recipe with photo step by step:

To make the gravy thicker and tastier, add onions to the beef stroganoff. Cut the onion into thin half rings or cubes.

In a deep frying pan, heat the vegetable oil, put the onion in it and fry over medium heat until the edges begin to brown. Be sure to look after the onion, we don’t need it strongly fried, it will give bitterness to the sour cream sauce.

For breading, mix wheat flour and freshly ground black pepper. If desired, you can add other spices along with pepper or put them already in the gravy.