Beef liver in sour cream - delicious goulash for any garnish

The liver of beef in sour cream, cooked on the stove, is ideal for such side dishes as mashed potatoes, pasta or spaghetti. It is also worth noting that this universal dish is done extremely quickly and easily.

How to cook beef liver with sour cream

Necessary ingredients:

• Common salt - incomplete small spoon;
• Beef liver fresh - 1 kg;
• Bulbs small - 2-3 pcs .;
• Sour cream is thick 30% - 250 g;
• Carrots average - 2 pcs .;
• Black pepper - if desired;
• Fresh milk - 1 glass;
• Greens - a small bunch;
• Vegetable oil - 50 ml.

The process of processing meat products

Such a byproduct can be prepared in all possible ways, there are various recipes. The liver of beef, sour cream and the rest of the ingredients listed above make goulash very delicate, juicy and tasty. Before direct heat treatment, the meat product should be thoroughly washed, gently cleaned of the bile ducts, small-sized to chop, and then soaked for an hour and a half in fresh milk. Such a procedure will make the byproduct softer, and also deprive it of all the bitterness present.

The process of processing vegetables

The liver of beef in sour cream provides for the use not only of meat and dairy products, but also of vegetables such as carrots and onions. They should be well washed, cleaned, and then shredded into medium cubes. Such products will give the whole dish a special flavor and taste.

Frying ingredients

To make the liver beef in sour cream turned out special, it is recommended to fry the byproduct in advance in vegetable oil. To do this, take a saucepan, put the liver there, salt and pepper. After she changes her color and is covered with golden crust, fresh carrots and onions must be added to her.

Extinguishing ingredients

When both vegetables and beef liver become soft (after about half an hour), they should be poured with 1 glass of ordinary drinking water. After it boils, the sauté pan should be covered with a lid, and then stew the dish over a slow fire for another 5-8 minutes. During this time, the broth will absorb the aromas of all fried foods, which will make the goulash more tasty.

The final stage in the preparation

After the goulash is finally cooked, it is necessary to lay out a thick 30% sour cream, as well as a bundle of chopped fresh greens. They will give the dish a special flavor and aroma. Further, the liver is recommended to be kept on fire for 5 minutes under the closed lid, and then immediately removed from the plate. If the goulash has turned out too liquid, then you can add a little wheat flour (1-2 small spoons) and also slightly warm it up to a thickening.

Correct feed to the table

The liver of beef in sour cream is served for dinner only in a hot state with a hearty and delicious side dish or without it. Also to the dish, it is recommended to present tomato sauce and fresh wheat bread. It is especially worth noting that such a dinner is ideal for those who suffer from iron deficiency in the body. After all, as you know, beef liver contains this important element in huge quantities.