If you are tired of gravy from meat, and you want to make variety in your diet, then buy a good beef liver and prepare from it a very tasty main course - gravy. A very interesting combination of tastes of sour cream, seasoned vegetables and beef liver will make this dish your favorite, and you will cook it quite often. Moreover, there is very little time for cooking, the liver is fried in vegetable oil for 10-12 minutes, it makes no sense anymore, otherwise it will be very tough and tasteless. Together with the vegetables, we squish it for another 5 minutes, then add sour cream, salt, spices and stew for another 5 minutes. Total 20-25 minutes and you have on the table a very tasty sauce from the beef liver, a recipe with a photo of cooking is offered to your attention below. Serve it with a garnish of either pasta, cook a light vegetable salad and for half an hour you get a delicious Sunday lunch of three dishes.
To beef liver was softer and tender, be sure to pre-wet it with water or in milk. When you roast the liver in vegetable oil, then salt it at the very end, otherwise it will become harsh. When you buy a liver, pay attention that it was a small size, the smaller the liver, the younger the animal, and hence the more delicious meat. And, of course, the liver should not have a gallbladder and ducts, caked blood clots and growths. A good fresh liver has a beautiful bright shiny color and a pleasant sweetish flavor.
If you want, then in the sauce you can add finely chopped greens, garlic, ripe tomato fruits and pieces of sweet Bulgarian pepper. All these additives will adorn the taste of the hepatic gravy at your discretion. 
Ingredients:
- beef liver - 0,5 kg
- a large root of carrots - 1 pc.
- onions - 1 pc.
- sour cream -100 g
- fresh garlic - 1-2 teeth
- refined vegetable oil to fry the liver
- salt, spices, herbs on request
Ruladas on the working surface spread, salt, pepper and each with a teaspoon of mustard. to sprinkle. Sprinkle the fins with peppers and place the pieces along the length. Cut the halves in half and place them in half one at a time. Cover a quarter of each of the peeled, sliced onions and sauerkraut. Roll the rolls from the bottom up. From left to right, in the center with a thin cord.
Soon turn into flour and fry everything around. In a saucepan, heat the frying pan and wine. Put the Ruladas in a pot and allow them to cook over low heat for 2 hours at medium temperature. After the cooking time, remove the roulades and, possibly, the sauce for a little more.
By-products are one of the most favorite dishes in our family. Especially we like dishes from the liver. They taught me to cook my mother. Many housewives think that the liver is a capricious product, which is very difficult to prepare. However, I am sure that this is not so.
Why it is necessary to cook the liver in a Stroganov style?
This dish is also often called "Beef Stroganoff". However, it must be remembered that the name of the last dish implies the use of the beef liver.
Spitskohlauf with Mettom vom Ross
Wash the potatoes thoroughly, cook for about 20 minutes in a bowl, season, cool, cool and slice. Peel the onions and chop them finely. Heat 30 grams of fat in a frying pan and fry onion cubes until golden yellow. Add the stuffing and fry. All with the broth stew, cooks, the console of the sauce, again brewed and all after some spices. Peel the charcoal, cut off the outer large leaves and cut them into slices. Cook in salted water for 10 minutes.
Close the bottom of a greased baking dish with potato slices. Add minced meat. Coal strips and quarters. Cut the remaining fat into small pieces and put on cabbage at intervals. Now sprinkle with breadcrumbs. In the oven, bake about 20-25 minutes of golden brown.
Secondly, this is delicious. Juicy and soft liver, piquant gravy! I'm sure that you will really like this delicious dish, and you will cook it very often. An important point is that this dish is prepared quite quickly. For cooking you will take less than half an hour. So, simply put, the below is a recipe with a photo liver in sour cream.
Root from the liver with sour cream
For four people about 800 gr. Hooft is a piece inserted for four days in wine floating. Dry the piece very well. Season with salt, pepper, thyme and nutmeg. Sprinkle with flour and fry in a pan for two to three minutes.
Bake in preheated oven at 200 ° for 30 minutes. Cut small tranches and pour and serve with ready-made sauce. Lubricate the frying pan and ½ dl. Whisk the white wine and let it cook. 1 dl. Fresh cream and boiled sauce. Season with pepper and nutmeg and sauce is over.
The main ingredient of this dish is the liver. It is on its quality that the final taste of the dish depends. It is important to remember that the liver is very valuable product, which must be present in the person's diet.
In order to properly liver, it is necessary to adhere the following rules:
- It is best to choose a chilled product, not frozen. First, it contains more vitamins and amino acids. Secondly, often sellers freeze the product to hide bad quality or expired shelf life.
- If you see pink ice on a frozen liver, it means that it was thawed and frozen again. This product is better not to take.
- The liver should have shiny and smooth surface.
- The matte color of the product indicates that it has been lying down for quite some time.
- The product should be evenly colored throughout the volume. Veal has a bright red color, and the beef liver has a cherry tint.
- In order to avoid trouble with the removal of veins from the liver, you must choose the right piece. In front of liver ducts are always smaller.
- Be sure to smell a piece before buying. You should feel sweetish aroma. If you feel a sour smell, then this indicates a stale product.
- When pressing on the liver, it should quickly restore shape.
- There should be no roughness on the cut. A good product will have a smooth cut.
- It is best to buy liver on the market, as in stores it is most often packaged in containers under a film. This makes it difficult to choose.
Cook for 5 minutes and season with pepper and nutmeg. Source: the horse store of Clement. Meat is cut into cubes 2 cm and placed for about 24 hours in buttermilk Judge and 5 to 6 juniper berries. Remove the meat from the brew with a filter and rinse it thoroughly under cold water.
Ingredients for cooking beef liver and vegetables
Throw the cubes with corn, gently sprinkle into the salt pieces of speckle, salt and spread on the flour. Add the remaining juniper berries, spices and onion cubes, sour cream and evaporate the brine. Gradually add the hot broth and wave the meat a little.
As you can see, the recipe is as simple as possible. It will be easy to make it even for those who have never cooked a liver. Best for this recipe is suitable beef liver. But the pork, chicken or rabbit liver will also be delicious.
Serve with paprika and red wine. Serve as a side dish with rice, noodles, salted potatoes or fresh bread. Finely chop finely chopped onions in fat until golden brown, add marjoram, chopped garlic and liver, which were cut into small cubes, and then saute with a spoon of cream sauce and Maisena.
Leberstnitzel in creamy sauce
Dust with flour, stir and add a little water. Add salt, pepper, marjoram and a little soup. Add the vinegar to the vinegar. Salt, pepper and serve immediately. Sprinkle with grated marjoram, dip one side into the flour, quickly fry, pour, boil and season with cream, pepper and salt.
The best side dish for the liver is rice. But also it will be well combined with pasta and even potatoes. In the frying pan there will be a lot of gravy, which will perfectly shade the garnish. It emphasizes the taste of the liver fresh finely chopped greens.
