Liver in sour cream in a multivariate: cooking

The liver in sour cream, in a multivarquet cooked, will serve as an excellent addition to any garnish. You can do this dish in different ways. Today we will present you two different recipes, using which you will get a very hearty, fragrant and nutritious lunch.

Stewed liver in sour cream in multivark: recipe for step by step cooking

Before you start preparing a tasty and rich goulash, you need to check in your kitchen for the presence of the following components:

• Liver beef fresh - about 600 g;
• Sour cream is thick and oily - about 150 g;
• 1 large carrot;
• Garlic teeth - 2 pcs .;
• Lean milk - 2 cups;
• Drinking water - 1.5 cups;
• Salt sea, leaves of laurel, fragrant pepper - to taste;
• Greens of dill - a small bunch.

Treating the liver

Stewed with sour cream in a multivark liver is very delicate and delicious. But before subjecting to heat treatment, the byproduct should be properly prepared. To do this, get the most fresh beef liver, and then wash it in cool water, removing all inedible veins and films. After that, the meat product is cut into long slices, spread into a deep plate and poured with ordinary low-fat milk. In it, the liver can last at least half an hour.

This process is necessary for us so that the beef by-product is deprived of all its bitterness. Otherwise, the ready goulash will be so tasteless that it will not be possible to use it.

Processing of the remaining ingredients

The liver in sour cream in a multivariate will be much more delicious if it is cooked with a vegetable such as carrots. It is thoroughly washed and peeled. Then the product is cut into strips. After that, rinse the greens of dill thoroughly and finely chop it. As for the garlic lobules, they are cleaned and grated.

Cooking process

The liver in sour cream in a multivariate is prepared surprisingly quickly. To do this, put the beef in the bowl of the device, pre-soaked in milk, as well as a straw of carrots. Then all the ingredients are poured with drinking water, flavored with spices and cooked in a quenching mode for 30 minutes. During this time, the liver should become completely soft, and the broth - practically evaporated. After that, a fresh and thick sour cream is added to the multivarka, as well as chopped dill greens. All components are thoroughly mixed and prepared in the same program for about ¼ hours.

Correct feed for dinner

The liver in sour cream in a multivariate is prepared quite quickly. After the quenching program stops, add the grated chives to the dish, stir well and leave it on for heating (for 3-5 minutes). Then the stewed liver is laid out on plates and presented to the table along with a side dish, such as mashed potatoes, boiled rice or pasta. If desired, sour goulash can be eaten just like that, along with a slice of bread. Enjoy your meal!

We cook goulash from chicken liver

Chicken liver in a multivark with sour cream turns out much more tenderly, rather than a dish made from a beef offal. Therefore, for preparing such a dish, this product is most often used.

So, in order for you to get a very delicious and tender chicken liver in a multivarquet with sour cream, it is necessary to prepare:

• Sour cream thick and fat - about 130 g;
• Liver chicken fresh - about 600 g;
• Bulbs large - 2 pcs .;
• Sunflower oil - 30 ml;
• Lean milk - 2 cups;
• Drinking water - ½ cup;
• Cream fat - 150 ml;
• Salt sea, leaves of laurel, fragrant pepper - to taste;
• Parsley greens - a small bunch.

Preparing products

Now you know what ingredients are needed to make a tasty and rich goulash. Its main components are chicken liver, sour cream. In a multivarquet, such a dish is made very easily. But first you need to process all the components mentioned above.

The chicken by-product is thoroughly washed in cool water, and then all unnecessary elements are cut off from it and shredded in large pieces. After that they are placed in a deep plate and poured with milk. In it, the liver is left for about 30 minutes. Meanwhile, they begin to process the bulbs. They are cleaned of husk and cut into small cubes. As for the greenery of parsley, it is rinsed and finely chopped with a sharp knife.

Cooking in the multivariate

Chicken liver in a multivark with sour cream is prepared with the help of two programs: baking and quenching. To begin with, the onion bowl is poured into the bowl of the device and sunflower oil is poured into it . In this composition, the vegetable is fried in a baking mode until it becomes slightly reddish. After that, the chicken liver is spread to the onions and the heat treatment is continued until the liquid is completely evaporated. In this case, the liver should become a little soft and brown.

After frying the by-product with vegetables, they are alternately poured with drinking water and thick fat cream. Then the ingredients are spiced and add to them sour cream. In such a composition, the dish is tightly closed with a lid and cooked in the extinguishing program for 18-23 minutes. During this time, the liver should become completely soft, absorb the aromas of seasonings and dairy products.

In the last turn, chicken goulash is spread out chopped parsley and carefully mix everything. In this form, the dish is left under the lid in the heating mode for 4-6 minutes.

We serve a delicious and hearty lunch from the chicken liver

Having sustained goulash with sour cream and chicken liver in the heating mode, immediately begin to use it. For this, a hot dish is laid out on deep plates and served to the table along with a slice of white and fresh bread. If you need a more satisfying and caloric meal, goulash from a chicken by-product can be consumed for a reason, and pour some garnish (for example, boiled rice, crushed potatoes or spaghetti).

Let's sum up the results

As you can see, making a lunch in the form of goulash from chicken liver is not so difficult. By the way, you can cook this dish not only with the addition of sour cream or cream, but also using tomato paste, sauce, ketchup, mushrooms, fresh tomatoes and other vegetables.