An appetizer that will decorate the festive table or everyday will appeal to everyone and will help the hostess out if guests unexpectedly arrived - the liver is in a Stroganov style. The classic recipe will help you quickly and easily prepare the most delicious fragrant liver, and various variations of the dish - complement and diversify the traditional version of beef stroganoff.
Material Content:
Classic recipe
The classic liver recipe in Stroganov’s style contains complete information on the preparation of the original dish, what was once developed by the French chef Andre Dupont, who served with Count A.G. Stroganova. The liver in the classic recipe uses beef or veal (it is better to buy a product of a young animal, characterized by juiciness, delicate texture and sweet taste).
To surprise a dish with a unique natural taste, it is not recommended to salt it and use seasonings.
The dish is prepared from:
- veal liver - 0.5 kg;
- olive oil - 30 ml;
- sour cream - 170 ml;
- onions - 2 small or 1 large fruit;
- flour - 2.5 tbsp .;
- cream - 1 tbsp .;
- pepper, salt - at will and taste.
How to cook a Stroganoff liver at home? To do this, the liver, previously cleaned from the film, needs to be cut into thin plates, rolled in sifted flour. The peeled onion is shredded as a roast or in half rings.
After warming the oil in a frying pan, dip the onion into it, fry it on all sides until transparent, move it to the edges of the container and place the prepared liver in the middle. The offal should be fried on both sides, until a slightly noticeable golden crust appears.
Next, pour the cream into the slices of the liver and simmer for 4 minutes.After adding sour cream, pepper, salt and the product is cooked for another 4-6 minutes. To combine all the ingredients in one dish, you must hold the liver under the lid for at least 20 minutes.
Cooking a Stroganoff liver in a slow cooker
The slow cooker has long become an integral assistant in the kitchen of many housewives. It will be not at all difficult to cook liver in a Stroganov style in a slow cooker, the main thing is to put a full set of products in the tank and turn on the desired mode.
From the ingredients in the magic pot should be put:
- sour cream - 180 ml;
- several branches of dill;
- large onion;
- green feathers of onions;
- beef liver - 750 g;
- milk - 500 ml;
- spices to taste.
Having previously cleaned the liver from the film, it needs to be cut into 2 cm cubes. Soak the main product in milk for 30 minutes - this will remove the bitterness and make the taste softer. In the "multi-cook" mode it is necessary to pass the chopped onion and place the liver on top, having previously squeezed the milk. Simmer for 4-6 minutes. Next, sour cream is introduced into the dish, and it continues to cook for a few more minutes. During the preparation of the liver in a slow cooker, you should periodically stir the products. Spices and salt are added at the end, along with finely chopped herbs.
Sour cream recipe
The Stroganoff liver recipe with sour cream should be noted. It is similar to the classic version of the dish, but unlike it, sour cream in this version is used in the form of a delicious sauce.
Required Products:
- medium onion;
- 450 ml sour cream;
- beef or chicken liver;
- sunflower or olive oil;
- a pinch of ground black pepper and salt.
The cleaned and washed liver needs to be crushed a little. In hot oil, fry the onion, chopped into small cubes and put the main component there. After adding spices, salt and simmer over low heat for about 8 minutes, stirring constantly. Next is poured sour cream sauce mixed with various spices and herbs (to taste), after which the dish is cooked for another 15 minutes. During the preparation of the liver, the fire on the stove should be regulated, reducing and adding it as necessary.
Stroganoff style mayonnaise liver
Stroganov’s beef liver will go well with mayonnaise, which will ideally replace sour cream and diversify the traditional taste of food. Technologically, the recipe is similar to the usual classic version, but instead of sour cream, it uses mayonnaise - a high-calorie product that has a piquant taste. Liver in mayonnaise sauce can be served with boiled potatoes, pasta and any porridge.
From the products should be stocked:
- carrots - 1 large root crop;
- beef liver - 350 g;
- mayonnaise with 30% fat content - 200 g;
- vegetable oil - 3 tbsp.
Read also:how to cook chicken liver
Finely chopped onions and carrots are fried alternately on calcined oil, followed by a cleaned liver. Everything is thoroughly kneaded and stewed in a container until the shade of the main component changes. After salt, spices and the recommended amount of mayonnaise are introduced. Next, the dish is cooked for 25 minutes over low heat under a lid.
A new taste of the classic mushroom dish
Lovers of offal and mushrooms will be able to combine delicious goodies in one dish. It is best to take mushrooms or royal white mushrooms for this - they will enhance the creamy taste and make the food more nutritious. This recipe is suitable for those who follow the figure, but at the same time loves to pamper themselves with delicious food. The food as a result is unusually aromatic, with a delicate taste of mushrooms with herbs and liver.
Preparing chicken liver in a Stroganov style with mushrooms from:
- flour - 0.5 tbsp .;
- milk - 90 ml;
- liver - 0.5 kg;
- champignons (you can any other mushroom) - about 150 g;
- vegetable oil - 100 ml;
- sour cream - 180 ml;
- rosemary, basil and other favorite spices;
- salt, black pepper.
The finished offal is washed, cut into small slices and filled with milk. Mushrooms and onions are chopped, and then fried in oil (it is good to add a little butter, which will improve the taste of the final dish). The liver should be fried separately, then combined with mushrooms and onions, pepper, salt.
The resulting mixture is stewed for 3 minutes, after which sour cream is added. When bubbles appear on the surface of the sour cream, the dish must be removed from the stove and left to infuse for 10 minutes. Serve warm or cold, as an addition to any second dish.
Good advice and secrets of chefs
To prepare the liver quickly and easily, you can use the tips of famous chefs who willingly share their secrets regarding processing the product and cooking:
- Heavily frozen product should be thawed a little, then put in a liquid and begin to carefully remove the film with a knife.
- If the film is poorly removed, the raw liver should be scalded with boiling water.
- To achieve softness and juiciness of the offal will help fresh milk with sugar, where the liver should be placed for a short time.
- You can achieve a golden crust of the liver if you add a small amount of breadcrumbs to the flour.
- Lemon juice, which is added to the oil during the preparation of dishes, will help get rid of the unpleasant odor and taste of liver.
- In order to avoid folding sour cream, it must be introduced into the dish gradually.
- Mustard will help to improve the taste of the snack and make it spicy.
You can cook the liver in a Stroganov style within 30 minutes. This dish will appeal to many people - rich, delicate, aromatic, it will saturate the body with useful substances and the necessary energy for the whole day. Served mainly with herbs, as an addition to the side dish.
