Stroganov style beef liver recipe. Stroganoff liver with sour cream
Beef stroganoff from the liver is prepared almost according to the recipe for meat beef stroganoff, only much faster. The dish turns out to be very fragrant, with a pleasant rich taste. I suggest you classic recipe beef stroganoff from beef liver with sour cream.
Beef liver is best suited for making beef stroganoff, it gives the dish brightness and balance of taste and aroma. You can also experiment with chicken liver, but the results are still less impressive.
Today I will show exactly classic version how to cook Stroganoff liver with sour cream, with preliminary preparation of sour cream sauce. Previously, I just added sour cream, but now I cook this way. Cooking the sauce lengthens the cooking time by no more than 10 minutes, but as a result, the gravy is guaranteed to have a uniform consistency, without unpleasant curd flakes, and a delicate and smooth texture.
Since this dish of gravy is one of the main components of the correct taste, I advise you not to be lazy and try this particular recipe for cooking liver in Stroganoff style.
It is better to take ghee for cooking, but if you do not have it on your farm, take the usual butter, only double the rate indicated in the table of products.
| Prescription products Stroganoff liver in sour cream | |
|---|---|
| Beef liver | 500 grams |
| Onion | 1 head (70-100 grams) |
| Sour cream | 1/2 cup (3 rounded tablespoons)|
| Flour | 1 rounded tablespoon |
| Butter (ghee) | 20 grams (1 tablespoon) |
| Salt | 1/2 teaspoon |
| Tomato paste | 1/2 tablespoon |
| Sugar | 1/4 teaspoon |
| Ground black pepper | taste |
| Nutmeg (optional) | taste |
Stroganoff liver recipe with photo step by step.
Remove the films from a piece of liver and carefully cut out large vessels. When buying a liver for this dish, it is better to choose a piece in advance with fewer vessels. Cut the liver into slices about 1 cm thick.
Next, cut into pieces 1 cm wide and of any length. The liver is prepared.
Peel, wash and finely chop the onion.
Before cooking the Stroganoff liver, let's make sour cream sauce. It is very simple to prepare it. We need half of the ghee specified in the recipe butter(10 grams), flour, sour cream, salt, sugar and cold water.
We arm ourselves with a whisk for whipping. Combine sour cream, water, sugar and salt, stir thoroughly.
In a saucepan or small saucepan with a thick bottom, melt the butter over medium heat.
Add the sifted flour and mix with a whisk. Stir several times. As soon as a light nutty aroma begins to emanate from the flour, we begin to pour in the diluted sour cream.
Stir the sauce constantly with a whisk so that no lumps form in it.
Bring the sauce to a boil over high heat, then reduce the heat to medium and cook for about 3 minutes, continuing to stir with a whisk. Turn off the fire and set the sauce aside for now.
Dissolve the second half of the butter in a frying pan. We spread the chopped onion and fry, stirring, for about 2-3 minutes, so that the onion is slightly browned.
Adding pieces beef liver and cook, stirring constantly, for about 5 minutes, until the excess moisture is gone and the pieces begin to brown.
Recipe for cooking Stroganoff liver with sour cream.
INGREDIENTS
- liver 500 gram
- onions 2-3 pieces
- sour cream 250 Gram
- butter or vegetable oil To taste
- flour 1 tbsp. spoon
- salt and pepper To taste
Cooking description:
This recipe produces a delicate soft liver that literally melts in your mouth. For its preparation, it is better to take beef or chicken liver. As a garnish for the liver, you can serve rice, pasta or mashed potatoes... Preparation: Chop the onion. Heat oil in a deep skillet and sauté the onion over low heat, stirring occasionally, until it becomes transparent and soft. It will take you 15-20 minutes. The onions should not begin to brown. Wash the liver, remove films and ducts, cut into pieces. Heat oil in another skillet and fry the liver for 2 minutes, stirring constantly. Sprinkle the liver with flour, stir and place in a skillet with onions. Mix. Add sour cream, salt and pepper. Stir and bring to a boil over medium heat. Reduce heat, cover skillet and simmer for 15-20 minutes. Salt the liver, turn off the heat, cover and let stand for 3 minutes before serving.
Cooking process:
1.Clean two onions, rinse and cut into small cubes.
2. Flush the liver, revise it and remove all films and grease, if any. Use a sharp knife to cut it into small pieces so that their thickness does not exceed one and a half centimeters. So it will cook much faster and will be juicier.
3.Put a frying pan on the fire, preheat it and pour in sunflower oil... Lay out the onion and fry it until it is beautiful golden brown (do not overcook or overdry).
4. To the fried onion, immediately spread the pieces of liver and continue cooking.
5. Stirring, fry the liver until it brightens. Then add salt and black pepper to it (well, other spices according to your taste).
6.After that, pour sour cream into the pan (if it is very thick, then add a little water). Mix everything, make a small fire (this is a prerequisite, otherwise the liver will turn out very tough) and simmer for fifteen to twenty minutes. After the indicated time, the liver will be ready.
7. Delicate liver is ready! Serve it hot, along with a side dish such as pasta, rice porridge or mashed potatoes. Sprinkle the dish on top with finely chopped herbs (dill or parsley).
The dish is prepared from beef, pork and chicken liver. Delicate taste the product is added with sour cream, mayonnaise, milk, cream. To make the sauce thick, add wheat flour, corn or potato starch.
The five most commonly used ingredients in Stroganoff liver recipes are:
The dish also includes mushrooms, onion, Bell pepper and carrots. For taste they put in it aromatic herbs and spices.
Features of cooking liver in Stroganoff style
The history of this dish is associated with the name of Count Alexander Stroganov. The nobleman often held receptions at which the 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 liver recipes:
- The liver is freed from films, the ducts are cut out. To make it easier for yourself, the product is scalded with boiling water or rubbed with salt.
- The liver is cut into long cubes, mixed with salt, flour and pepper. Then the workpieces are fried on a hot vegetable oil before golden brown... At the end, you can add mustard, ketchup or tomato paste to them.
- Frying the liver for too long will make the liver dry and tough. First time heat treatment should not exceed 3-4 minutes.
- 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. Combine products, add salt and spices. The liver is poured with hot sauce and stewed until tender over medium heat.
- If there is no time, then the liver is immediately fried with onions, and then sour cream is added.
- Stroganoff liver with mushrooms has a rich pleasant taste. To cook it, the liver, onions and mushrooms are cut into strips. All products are fried separately, then mixed and covered with sauce. The products are stewed together for 10-14 minutes.
The treat goes well with fresh vegetables and greens.
A hearty dish is prepared with healthy ingredients, so it can be included in the children's menu.
HistoryBœuf Stroganoff
Despite the fact that beef stroganoff is one of the most popular dishes of Russian cuisine, it has no folk roots. This dish was invented at the end of the 19th century. According to one version, its author is the French chef André Dupont, who decided to please his aging master, Count Stroganov, who had almost no teeth. The Frenchman came up with a recipe for beef stroganoff - "Stroganoff beef". Thanks to the idea of a clever chef, the count was able to enjoy his favorite chops, only in a chopped form, and under delicious sauce which made the meat especially tender and juicy. However, the dish did not immortalize the name of the French chef who invented delicious recipe beef stroganoff, but the name of its owner, Count Stroganov, has been associated for more than a century with the world's most delicious Russian dish.
What kind of meat to use?
In order for the "Stroganov style" meat to be truly tasty and tender, it is necessary to use only fresh beef meat. However, some chefs manage to cook this dish from pork, although its name suggests the use of exclusively beef, because in French the word "bœuf" means "beef". Therefore, only beef stroganoff corresponds to the classic recipe. So let's go to butcher shop and buy the freshest beef tenderloin. It should not be dark red, otherwise it will not be very fresh.
Classic Beef Stroganoff Recipe
- Beef pulp - 500 g.
- 1 small onion head.
- Tomato paste or lecho - 2 tbsp. spoons.
- Sour cream - 100 g.
- Flour - half a glass.
- Salt and black pepper to taste.
- Butter (butter) - 2-3 tablespoons (50-70 g).
- 2 tbsp. tablespoons of vegetable (sunflower, olive or corn) oil.
- For garnish - French fries or mashed potatoes.
How to make beef stroganoff?
How to serve a dish correctly?
Despite the fact that the recipe for beef stroganoff includes cooking only pieces of beef with sour cream-tomato sauce, its mandatory component is potato side dish- mashed potatoes or fries. Usually a side dish is laid out on a plate, then meat with sauce is put on it, and finely chopped parsley is sprinkled on top.