Liver beef stroganoff step-by-step recipe, quick and easy from Liana Raimanova

Beef Stroganoff is a Russian dish, known and loved almost all over the world.

The classic recipe involves using beef, but as times go by, everyone brings something different to the dish.

And so, beef stroganoff is prepared not only from beef, but also from pork, chicken and even liver.

Liver beef stroganoff is especially tender and juicy, and its undeniable advantage is its speed of preparation.

Liver beef stroganoff - general cooking principles

The choice of the main ingredient - liver - must be approached carefully and then the dish will certainly be a success .

• The most tender and tasty liver is that of a young animal. Veal liver is most valued; it is not only tasty, but also nutritious. The size of veal liver does not exceed two and a half kilograms, its structure is uniform, pleasant to the touch, and its color ranges from pale brown to red.

• Beef liver is larger, its weight can reach five kilograms. The color of the liver is usually dark red-brown. Its taste is sharper than that of veal, so before cooking it is recommended to soak it in milk for a couple of hours.

• Pork liver is also small, up to 2.5 kg. The color is usually red or dark brown. It can be distinguished from other types of liver by its loose structure on the cut.

• High-quality liver is smooth to the touch, slightly moist, but not sticky. A liver that is too light may mean that it was soaked before sale; in this case, you can pierce the offal and look at the color of the blood. Scarlet blood means the product is fresh and can be purchased.

• A good liver gives off a pleasant, specific aroma; an unpleasant sour smell indicates that the product is old or spoiled.

• The liver must have a stamp on it, indicating that the product has passed a quality check by a special service.

• If you purchase a frozen product, be sure to look to see if there are dark or light spots or a gray coating on the product.

• You can also use chicken or turkey liver to make beef stroganoff.

Before cooking, the liver is washed, the film and veins are removed and cut into long, narrow pieces.

In addition to liver, the dish usually includes products such as onions, sour cream, tomato paste, salt and spices. These are the main ingredients, but the scope for imagination is limitless and you can safely experiment - add vegetables, mushrooms and even dried fruits.

Beef liver stroganoff with sour cream in a slow cooker

For those who love liver, today I propose to prepare a delicious dish from it in a delicate sour cream and tomato sauce. We will cook in a slow cooker, thanks to which the liver turns out incredibly juicy and soft in taste. This dish is prepared very simply and quite quickly - a real find for working housewives. So let's get started.

What do we need

beef liver – 250-300g;
onion – 1 pc.;
tomato – 1 pc.;
sour cream – 2 tbsp;
flour – 1-2 tbsp;
vegetable oil – 3 tbsp;
salt pepper;
water – 200ml;
fresh dill - optional.

How to make beef stroganoff from beef liver in a slow cooker

Wash a piece of liver in running water. Remove films and veins. Soak in a plate of water for several hours: you need the blood to come out - the liver will turn out more tender and juicy in taste.
Then rinse the offal again in running water and cut into small thin cubes.
Read also: Cooking veal ribs or a delicacy for every day
Pour vegetable oil into the multicooker bowl and place pieces of liver into it. Set the “Frying” mode for 15 minutes. Season with spices to taste and, stirring constantly, cook the liver until golden brown.
Meanwhile, chop the peeled onion into thin half rings, and cut the fresh tomato into small cubes.
First, add onion pieces to the fried liver. Stir and continue frying for 5 minutes.
Then add a few tablespoons of flour.
Next is the turn of the chopped tomato.
We dilute the sour cream with boiled water and pour the liver with vegetables. Set the “Quenching” mode for 1 hour. Without closing the multicooker lid, wait until the beep sounds.

Beef liver beef stroganoff is ready! The dish turned out to be very soft and delicate in taste. Fresh chopped herbs will help fill it with a pleasant aroma and emphasize the taste of both the liver and the sauce. An appetizing hot dish will perfectly complement any side dish of vegetables, legumes, pasta or a variety of cereals. Dinner is served!

Author: Marina

Stroganoff-style liver may be the only cooking method that children will like. After all, not all kids love liver, but it is especially important for a child’s body: this rich protein contains folic acid - it is vital and necessary for strengthening the immune system. That is why the product is indicated for children and the sick, so that they get better sooner.

Bon appetit!

Option 5. Pork liver beef stroganoff

Beef stroganoff made from pork liver is very tasty thanks to the use of Bechamel sauce.
The only drawback of the dish is that it cannot be reheated, as it loses its taste, so you need to cook as much as you can eat at one time. Ingredients :

flour – 55 g;
75 g sugar;
860 g pork liver;
butter – a little less than half a pack;
vegetable oil – 25 ml;
any seasoning – 60 g;
onions – 3 pcs.;
245 g of cream with medium fat content;
black pepper, salt - 18 g each.

Step by step recipe

Step 1:

Pork liver is cleaned of films, washed, and dried with paper napkins.

Step 2:

Cut into thin strips, mix in a cup with salt, pepper and seasoning, set aside for half an hour.

Step 3:

Fry the offal in a hot frying pan with refined oil for 8 minutes over high heat, stirring frequently.

Step 4:

Peeled and cut into strips, saute the onions in a separate frying pan with the addition of butter.

Step 5:

The fried onions are transferred to the liver and cooked together for 5 minutes.

Step 6:

For Bechamel sauce, combine sifted flour with cream, add a little salt, season with spices and pepper and boil over medium heat for a couple of minutes.

Step 7:

Slowly pour the sauce into the liver, mix well and simmer under the lid for about 10 minutes.

Step 8:

Serve with the sauce in which everything was stewed, sprinkled with herbs if desired.

You can replace the cream for the sauce with any meat broth or milk.

How to cook beef stroganoff from liver according to a step-by-step recipe with photos

Liver is a wonderful product; it can provide our body with a large amount of minerals and vitamins, and dishes based on it are perfectly satiating and bring real pleasure. Also, liver products are incredibly useful for young children, nursing mothers, pregnant women and people prone to diabetes. Therefore, today I decided to share excellent recipes for making beef stroganoff from beef, pork and chicken liver, with detailed photos and videos.

The main components of beef stroganoff were invariably meat and sour cream, but the combination of liver and sour cream can be no less tasty and aromatic. Join us and let's enjoy cooking three different liver dishes together.

Beef stroganoff from veal liver in tomato

Tomatoes favorably highlight the characteristic liver taste: it becomes more expressive and soft.

Product set:

ripe tomatoes – 2 pcs.;
liver (veal) - 0.7-0.8 kg;
tomato paste – 50 g;
vegetable oil – 2-3 tbsp;
onion - 2 heads;
salt, pepper - to taste.

Cooking recipe step by step:

Rinse the tomatoes, remove the skin, and cut into cubes.

Peel the onion, chop it into thin half rings, and fry. Add tomatoes to the browned onions, stir and simmer for 10 minutes. Season the vegetable mixture with salt and black pepper to taste.

Meanwhile, cut the washed, dried veal liver into longitudinal strips. Fry the offal over high heat for five minutes until nicely browned.

Combine the fried liver with vegetables, add tomato paste and mix.

To prevent the paste from clumping, you can first dilute it with water.

Remove the beef stroganoff from the stove when it begins to thicken.

Beef Stroganoff with mayonnaise

This option is again for those who like to eat not only tasty, but also satisfying. The mayonnaise is already with spices, so the taste of the dish will be new and unusual.

It will take 25 minutes to cook.

One serving contains 180 calories.

How to cook:

Wash the liver and remove films.
Cut it into small cubes.
Remove the skins and roots from the onion and cut it into cubes.
Heat oil in a frying pan and add onion.
Simmer it, stirring, until soft.
Add liver slices and simmer until done.
Finally, add salt to taste and season with black pepper.
Pour in mayonnaise, mix everything and simmer for another five minutes under the lid.

Tip: for satiety and a brighter taste, use homemade mayonnaise.

Before serving, you can chop some herbs or green onions to sprinkle the liver with something bright and aromatic. Guests and loved ones will definitely appreciate it!

Beef Stroganoff is always very tasty and aromatic. This time we made it from liver and didn’t regret it for a second! And you try and then you will understand everything without further ado.

Cooking time: 20 minutes
Yield: 4 servings
Costs: 80 rubles

Today we will cook delicious beef stroganoff from beef liver.

, or as this dish is also called -
Stroganov-style liver
.
I read on Wikipedia that the recipe appeared in the 19th century and the dish was named after Count Stroganov. One of his chefs invented a recipe combining technologies from French and Russian cuisines. And this happened in Odessa. Only the dish was originally prepared not from beef liver, but from beef. And tomato paste was added to the sour cream sauce. Today we will do without pasta. But at my discretion, I add chopped carrots to the beef stroganoff. I think it tastes even better this way. So, we cook the liver Stroganov style in sour cream
... Have you ever cooked it?

Ingredients:

Beef liver – 500 grams
Carrots - 1 piece
Onion - 1 piece
Milk - 100 grams
Sour cream - 200 grams
Flour - 1 tablespoon
Ground black pepper - to taste
Salt - to taste
Sugar - to taste

Chicken liver beef stroganoff with French cream sauce

The recipe for beef stroganoff from chicken liver is quite simple. The dinner dish will be ready in half an hour

Wash and dry 500 g of chicken liver, remove films and veins. Pour milk for 30 minutes. Cut into thick strips.
Mix 50 g of butter with chopped garlic, cumin and a pinch of dried French herbs. Heat a frying pan and melt the prepared butter with spices. When the oil gives off an aroma, add pieces of liver into it in portions and quickly fry over high heat, transfer to a plate.
When all the liver is fried, return it to the pan and pour in 120 ml of dry white wine. Evaporate it a little, add 3-4 chopped shallots and fry until transparent, add salt and sprinkle 1 tbsp. spoon cornstarch or flour, stir and cook for 1 minute.
Pour in 150 ml of heavy cream, simmer for 5 minutes, add 200 ml of chicken or vegetable broth, simmer for another 5 minutes over low heat, seasoning with nutmeg, dried herbs and black pepper. Serve chicken liver stroganoff
in creamy sauce with boiled pasta or long rice.

Who hasn’t cooked or at least heard of such a dish - beef stroganoff? Variants of the history of its origin vary, but are definitely connected with the name of Count Stroganov. Initially, the dish was prepared only from beef or veal, but later variations of this wonderful recipe arose. And now “beef stroganoff” also means cutting it into thin slices.

Today we will cook beef liver Stroganoff style. Even a novice housewife will certainly be able to cope with such a tasty and already classic dish. Beef liver stroganoff with sour cream turns out tender and tasty; this dish can be served at a festive table or pampered with it for your loved ones.

So, let's prepare the necessary products and start cooking. For this dish you definitely need to prepare a side dish: buckwheat, boiled potatoes or mashed potatoes. Since beef liver stroganoff cooks quite quickly, prepare the side dish ahead of time or at the same time as this dish.

According to the classic recipe, you need to pour hot sour cream sauce over the fried liver, so let's start with that. Finely chop the onion and fry in vegetable oil until lightly golden.

Add flour to the pan and stir immediately.

Sour cream and tomato can be mixed in a separate bowl, or you can simply add it to the onion.

Mix tomato paste and sour cream with onions. Add water or milk to achieve the desired consistency of the sauce. The fire should be moderate. By the way, if you add milk, the sour cream will probably not curdle when heated. Salt and pepper the sauce. Heat it under the lid until it boils and remove from heat.

In the meantime, let's take care of the liver. It needs to be washed, dried, films removed and cut into thin bars. Be sure to remove the films and remove the ducts. Every piece should be the most tender))

Heat the vegetable oil and add the chopped liver.

It will immediately begin to fry, so do not leave the stove, fry the liver, stirring, for 5-7 minutes, no longer. Don't add salt, this is important. We salted the sauce, that's enough.

As soon as the liver changes color, add the sauce.

If the sauce seems thick, add a little water or milk. Keep the Stroganoff-style liver in the sauce over medium heat for 5-7 minutes, stirring. This is such a beautiful dish we came up with. Adjust the thickness of the sauce to your taste, I like it quite thick. At the end of cooking, you can add a little butter, it will enrich the taste.

Is the side dish ready? Then serve beef liver stroganoff immediately! I have mashed potatoes today, they go great with this dish. Add your favorite greens and serve piping hot!

The most tender liver in the sauce just melts in your mouth! Yes with mashed potatoes, yes with dill!

Beef liver stroganoff with sour cream - quick to prepare, but truly a royal dish! The liver is very tasty, juicy, the sauce makes it so tender! Prepare for your health!

Bon appetit!

Turkey liver beef stroganoff with mushrooms

A unique, delicate dish that goes well with absolutely any side dish.

Ingredients:

leek – 0.5 kg;
turkey liver - 0.7 kg;
sour cream (10-15%) – 200 g;
garlic – 1 clove;
champignons – 0.3 kg;
tomato paste – 1 tsp;
pepper, salt - to taste.

Rinse the turkey liver, dry it, and cut it into thin strips. At high heat, fry the product until golden brown and then set aside.

Wash the mushrooms, clean them, chop them very finely so that the pieces don’t taste like teeth. Place in a frying pan with oil and fry until all the juice has evaporated. Then add the onion cut into rings, mix everything, fry until the last ingredient is soft.

Peel the clove of garlic, finely chop it with a knife and add it to the dish 5 minutes before it’s ready.

These are the simple recipes that can add to any housewife’s culinary repertoire. It should be noted that liver beef stroganoff is served only hot, because... a cooled dish loses most of its subtle and delicate taste. Bon appetit everyone!

Quick Stroganoff-style liver recipe

If you constantly don’t have enough time to cook, then adopt this recipe. To quickly prepare beef stroganoff from liver with sour cream, you will need:

Cut 500 grams of beef liver into long bars. Remember that you can do this much faster if the meat is slightly frozen.
Cut two onions into half rings.
Place the ingredients in a bowl, add half a teaspoon of salt, ground pepper to taste and a few tablespoons of flour. Mix everything thoroughly.
Heat a frying pan, pour vegetable oil into it and fry the liver and onions in it. When the products are covered with a crispy crust, pour in 100 grams of sour cream and a little boiled water.
Cook the dish for a few more minutes and then serve with your favorite side dish or vegetable salad.

Do not forget that liver is not only a very healthy product, but also a fairly high-calorie product. Therefore, you should not cook it too often, and also do not forget to limit the portions and serve the finished dish with a vegetable salad.