How to cook beef liver in sour cream deliciously and quickly?

Not everyone knows how to cook beef liver in sour cream so that it turns out tender, juicy and tasty. It is for such people that the detailed recipe for the goulash consciousness from a soft and fragrant by-product is described below. It is worth mentioning that cooked goulash must be served to the table along with any garnish. This will make your dinner more satisfying.

Cooking liver beef in sour cream and sauce

Required products:

• Fresh milk 2% fat content - 1 cup (for soaking offal);
• Beef liver - 1.6 kg;
• Large sweet bulbs - 2 pcs .;
• Cream 30% fat - 80 ml;
• Wheat flour - 35 g;
• Tomato sauce spicy - 2 full spoons;
• Sour cream 20% fat fresh - 1 jar;
• Salt, cucumber and red pepper - at personal discretion;
• Dill, fresh leeks and parsley leaves - 1 small bunch.

Processing of by-products

Before you cook beef liver in sour cream, it is necessary to thoroughly treat the meat ingredient. If you purchased the by-product in frozen form, it is desirable to thaw, thoroughly rinse, carefully remove the bile ducts and other veins, and then cut into medium pieces, put in a bowl and pour fresh 2% milk. Such a procedure is necessary for the liver to completely lose its bitterness, become softer and more tender. Soak the by-product should be about 1-2 hours. At this time, you can prepare the remaining ingredients.

Vegetable processing

Preparation of beef liver in sour cream provides for mandatory use of onions and greens. It is these fragrant products that make goulash more delicious. They need to be rinsed well in cool water, cleaned (if necessary), and then finely chopped.

Cooking sauce

How to cook beef liver in sour cream delicious? The secret of this dish lies in the fact that it is made using thick milk sauce. To create it, you need to mix sour cream, cream and wheat flour in one bowl. Beat them with a mixer at high speed until you get a fluffy and thick mass.

Heat treatment

After all the ingredients of the dish are prepared, you must immediately begin to heat them. To do this, it is necessary to heat the sauté pan, place the beef liver (without milk), a little drinking water (1 glass), onions, iodized salt, red pepper and tomato sauce. All products must be mixed, covered and cooked for no more than 35 minutes. After this time, the by-product will become soft and the broth will partially evaporate. Further to the liver it is required to pour chopped fresh fresh herbs and pour the milk sauce. To make it thicken, it is recommended to boil it for another 5-9 minutes, after which the dishes should be removed from the plate and proceed to spread the goulash on the garnish.

Correct feed to the table

Now you know how to cook beef liver in sour cream quickly and deliciously. It is recommended to serve for dinner with the garnish in the hot state. Also to the offal you can offer wheat bread and vegetable salad.