Beef stroganoff from the liver. Tasty and original

Beef Stroganoff ... What is this, imagine a lot of people. It seems that there is complicated? Just a beautiful name for meat, braised in sour cream sauce. The share of truth in this, of course, is present, but it is worthwhile to consider this issue in more detail.

There are a lot of recipes for cooking Bœuf Stroganoff (with Fr.-beef in a Stroganoff style). Although these recipes differ for the most part only in the way of cutting meat, certain secrets still exist. Today it is not difficult to learn not only how to make an interesting dish of meat, but even how to cook beef stroganoff from the liver. In Europe, this name of the dish is not used at all, it is understandable. Translate the name, you will understand.

Nowadays, very few people know how the dish was named, consisting of a Russian name - Stroganov, belonging to the Count's family. The original recipe has undergone many changes. Fortunately, the base remained almost untouched. Proceeding from this, we will cook an incredibly tasty dish - beef stroganoff from the liver.

On how to prepare beef stroganoff from the liver, the Internet has a lot of information. It should be noted that if the liver is cooked incorrectly , it "gives" the dish an incredibly bitter taste, having tried it, many people often do not want to eat this product for many years. Consider a proven recipe, which is prepared easily, and has a taste that meets the needs of gourmets. Let's start! Ingredients:

• Liver (beef) - 1 kg;
• Sour cream (better than 20%) - 250 g;
• Oil (vegetable) - 3-4 tablespoons;
• Onion (onion) - 3 pcs .;
• Flour (wheat) - 1 tbsp.
• Water - 180-200 g;
• Salt - 2 tsp;
• Pepper ground black - 1 ½-2 tsp.

Treatment of the liver begins with the fact that it needs to be thoroughly rinsed and must be cleaned of the film. Many at this step and finish, turning to slicing, but it is better to release the liver of streaks. Beef stroganoff from the liver should justify its name, and therefore, the flaws of the dish should be as small as possible. Separating the soft parts (it takes no more than 3-5 minutes), you guarantee incredible softness to the liver in your dish. Believe me, the process is justified. It is worth noting that you do not need to try to get rid of absolutely all veins. Separate only the main, this is quite enough. Wash again.

We continue to consider the recipe for bef stroganes from the liver, and turn to the process of frying. Heat the vegetable oil in a frying pan.

During the burning of oil, you can cut the liver. To divide it it is necessary on brusochki in length to 4 sm, and height no more than 1 sm. Then we spread it on a frying pan. Frying should be on low heat, stirring for 5 minutes. This beef stroganoff from the liver does not differ from the preparation of the original dish of beef meat.

These 5 minutes of roasting allow us to slowly cut the onions. It is recommended to cut in half rings, as with long frying and stewing, onions in the case of shallow shredding will not be practically visible, only taste will remain. Beef stroganoff from the liver begins to turn into reality, when the roasted liver is added chopped onions. Fry on low heat for 5-10 minutes. Stir is very carefully, so as not to damage the integrity.

It's no wonder that the recipe for bef stroganoff from the liver can not be limited to the fact that the liver and onions are simply poured with sour cream and stewed further (as it usually happens). We need a real sauce. Do not worry, everything is simple. Take a glass of water (not hot!) And mix with a tablespoon of flour in a separate bowl until a certain homogeneous mass is obtained. Using cold water, you will protect yourself from the struggle with the now appearing lumps. We put this mass on the stove and reheat it.

Shortly before the water approaches the boiling point, pour sour cream into it and stir constantly. It's bad for a dish like beef Stroganoff (from liver or meat - no difference), bitter, sour and the like, and burnt sour cream makes this kind of color. As soon as the sauce boils, pour it to the liver and stew all together under the closed lid for 10-15 minutes. All is ready. Eat with pleasure! The garnish is perfectly suited for mashed potatoes or buckwheat.