Liver in a multivariate with stewed cabbage garnish

The chicken liver in the multivariate turns out to be quite soft and juicy. After all, this dish is prepared in a dairy sauce with the addition of a small amount of vegetables and greens.

Liver in the multivariate: recipes for cooking a delicious goulash with garnish

Necessary ingredients:

• Frozen chicken liver - 500 grams;
• Bulb - 2 large pieces;
• Fatty cream - 200 milliliters;
• Sour cream 20% - 100 grams;
• Milk 2.5% - 1 full faceted glass;
• Fresh carrots - 1 large piece;
• Leek - 8-9 arrows;
• Olive oil or sunflower oil - 2 large spoons;
• Fresh greens - to decorate dinner;
• Black pepper - a couple of pinch;
• Salt cooked - 1 incomplete dessert spoon;
• Aromatic spices - to taste and desire;
• Lemon - half the fruit.

Liver in a multivariate: preparation of an offal

To make the liver delicious and not be bitter, it is recommended to treat it very carefully. After all, if at least a drop of bile gets into the product, it will immediately become unsuitable for further use, because when eating, the taste of bitterness will be felt.

Thus, half a kilogram of chicken liver should be well washed in cold water, remove all unnecessary veins, and then chopped into cubes the size of two by two centimeters. After that, the cut by-product is required to be put in a metal container and pour a full glass of low-fat milk. Soak the liver is recommended for about one hour. So the meat will become much more tender and lose all the existing bitterness.

Liver in the multivariate: preparation of vegetables

Before you spread the subproduct into a multivark, you must necessarily fry the vegetables you have purchased. To do this, you need to wash and peel the onion and carrots. Then they need to be chopped and sent along with olive or sunflower oil to the kitchen unit's capacity. Passer vegetables are recommended for five to ten minutes in baking mode.

Chicken liver in the multivariate: the formation and heat treatment of the dish

After the vegetables are slightly fried in oil, they need to put a shredded by-product, add greens, salt, leeks and ground pepper, and pour 200 ml of cream and 100 gr of sour cream.

Then, close the lid of the kitchen appliance and put it on the quenching regime for about half an hour.

Necessary ingredients for garnish:

• White cabbage - 1 large fork;
• Drinking water - more than half a faceted glass;
• Fresh carrots - 3 medium pieces;
• Common salt - 1 small spoon;
• Sunflower oil - 20 ml.

Process of cooking the garnish:

To make stewed cabbage, it is necessary to thinly cut all vegetables, add salt and drinking water, and then put out on low heat for half an hour. Next to cabbage it is required to add sunflower oil and lightly fry it on a gas stove.

Liver in the multivark: the correct feed to the table

After the garnish and goulash are ready, they should be laid out on the dish, abundantly pour sour cream sauce, sprinkle with lemon juice and decorate with fresh herbs. This dish does not require special knowledge and skills, but it always turns out to be delicious and interesting.