Step-by-step recipe with photos. Liver Stroganov style classic recipe with sour cream in a frying pan Delicious liver Stroganov style

Stroganoff-style liver: a classic recipe

Before we reveal the secret of cooking liver Stroganoff style, let's take a look at the history of its creation.

It is known that at the end of the 19th century, a count named Stroganov lived in Russia; he was a very rich man with an exquisite taste, so his cooks came up with a recipe for a meat dish for their master from small pieces of beef stewed in sauce.
The Stroganoff-style meat recipe includes the traditions of Russian cooking (the sauce is used as a gravy and served with meat) and French cuisine (frying pieces of meat and serving them with the sauce).
The dish gained success and popularity among admirers of Russian food. The dish has its own popularity in the world, it is prepared in restaurants and public canteens, but it failed to gain the status of a national Russian dish.
Today, according to the “Stroganov” recipe, not only meat is prepared, but also offal, such as liver, hearts and ventricles.

The exact recipe for the classic preparation of beef liver was lost, and in many countries changes were made to the recipe and preparation. We will try to give an example of a delicious recipe that will appeal to absolutely all liver lovers.

Today, the traditional and main component of the recipe is the liver. So, how to cook liver Stroganoff style? Let's start with a list of necessary products. To prepare a classic dish - beef liver Stroganoff style, we will need the following products:

Beef liver – 0.5-0.7 kg.
Milk – 2/3 cup.
Sunflower oil.
Salt and pepper to taste.
Any greens. It all depends on your preferences.

To prepare the sauce we will need:

1 onion.
Carrot.
3 tbsp. sour cream.
1 tbsp. flour.
Half a glass of water.
Vegetable oil.
Salt.

Step-by-step instructions on how to prepare delicious liver Stroganoff style:

Select fresh beef liver, rinse under running water, remove films and veins, cut into small elongated pieces and put in the freezer. The liver will freeze a little, and then it will be easier to shape it.
Before cooking, neat rectangular pieces of approximately the same thickness and length are formed from a piece of liver.
Pour milk over the liver slices to make the product juicy and tender. Leave it for a while. No need to add salt. Do not ignore this advice; you need to salt the liver according to this recipe at a different stage of preparation.
Pour a little vegetable oil into a heated frying pan and brown the liver until the excess liquid evaporates. At the end of frying you need to add salt and pepper. It is worth considering that the liver needs to be salted at the end of cooking, because salt makes it hard.
Place the fried liver slices in a colander and allow the oil to drain. The liver will be considered ready if the ichor ceases to be secreted.

The next step is preparing a delicious creamy sauce, which is the secret of the taste of beef liver Stroganoff style.

Cut the peeled and washed onions into cubes and pour them into a heated frying pan with vegetable oil, then grate the carrots on a fine grater and also add them to the onions, fry, stirring constantly over medium heat until the onions acquire a delicate golden color. It turns out to be a roast that is prepared for many other dishes.
Separately, heat a frying pan with vegetable oil and add flour to it, fry, stirring until it becomes creamy and smells like fresh baked goods.
We combine this flour with the frying, add sunflower oil, possibly with a scent, to enhance the taste and aroma.
Season the cooked vegetables with sour cream flour, the higher the fat content of the product, the better, mix everything well. The end result is a vegetable-rich, creamy sauce.
Throw the pre-fried liver into the prepared sour cream sauce, add a little water and leave to simmer for 15 minutes.
Add salt, pepper, if desired, your favorite seasoning and, of course, a lot of herbs.

Beef liver Stroganoff style is a second course, so it is served as a main course for lunch or dinner. You can add parsley and dill, some summer vegetables, which will go perfectly with this dish.

Any second dish should be eaten with a side dish; spaghetti is ideal for this purpose, but you can boil potatoes or prepare mashed potatoes, buckwheat, rice, millet, and barley. To improve the taste of the sauce, you can add tomato paste or tomatoes to it.

IMPORTANT: Technical characteristics of the dish or its calorie content - in 100 g of the finished dish: 147.7 Kcal, proteins account for 9.4, fats - 8.8, carbohydrates - 7.6 Kcal.

Beef liver Stroganoff style is ideal for the diet of expectant mothers and children. The dish contains vitamins and microelements that help maintain immunity, help the functioning of enzymes, and affect the growth and development of the body.

Delicate recipe for beef stroganoff from Stalik Khankishiev

Stalik Khankishiev is an experienced chef, as well as the creator of many books on culinary topics. World chefs use his recipes. We invite you to take a closer look at the method of preparing meat using his method.

Composition of products required:

beef tenderloin – 800 g;
potatoes – 1 kg;
tomatoes (you can use varieties of different colors) – 0.3 kg;
onion head;
sour cream – 200 g;
wheat flour – 1 tbsp. l.;
mixture of spices to taste;
frying oil;
thyme;
rosemary;
a couple of cloves of garlic;
salt and pepper to taste.

Let's prepare it step by step:

Bake the potatoes cut into strips with thyme, rosemary and garlic. Bring the preheated oven to 220 degrees. Preparing the side dish will take 30 minutes.
Let's prepare the meat. Season the beef tenderloin well with salt and pepper, and then start cutting into strips.
Sprinkle flour onto the resulting pieces. Stir.
Add oil for frying to a heated frying pan, then diced onion. Fry it until golden brown.
Let's start laying the meat in the pan. The pieces should be stirred constantly so that neither side burns. Fry the pulp for 5 minutes, then transfer it to a deep plate.
To prepare the sauce, pour sour cream with selected seasonings into a heated frying pan (or saucepan). Add some water.
We also transfer the tomatoes there. Mix well. Fry for 3-4 minutes.
Add meat to the prepared sauce and mix. Cover the pan with a lid, reduce the heat and leave the beef stroganoff for 20 minutes.

After the meat and side dish are ready, the dish can be served. The beef Stroganoff turned out tender and very juicy.

Chicken liver Stroganoff style

Chicken liver is more delicate in structure and contains a large amount of folic acid, an essential component of the diet of pregnant women and children. It must be said that using chicken liver for this dish is very appropriate. Chicken liver cooks much faster, but it turns out much softer and does not taste bitter.

The recipe for chicken liver Stroganoff style is practically no different from the classic version, but the main offal is chicken liver. Let's consider the main stages of preparation:

One onion is peeled, washed and cut into small pieces.
The chicken liver is thawed (preferably at a temperature of 18-20ºC), freed from the bile ducts and film, and washed well with water. The prepared product is cut into pieces. Since chicken liver is softer and more tender, it does not require pre-soaking in milk.
In a frying pan heated with vegetable oil, fry the onion until a beautiful golden color, then add the chicken liver and fry it, stirring constantly. Fry over medium heat until the color of the product changes.

If the color of the liver acquires a brown tint, you need to add sour cream, preferably with 20% fat content; also at this stage you should add spices to taste.
Mix well, bring to a boil, then continue simmering over low heat. This process will take approximately 20 minutes.
The finished dish should be served immediately to the table.
To make the dish more appetizing, it is generously sprinkled with herbs.
Chicken liver will be more nutritious if you serve it with potatoes, boiled rice or other porridge.

Some housewives stew the liver in butter or a mixture of animal and vegetable fat. Tomato lovers can add peeled tomatoes or tomato sauce to sour cream.

Pork liver Stroganoff style

A Stroganoff-style dish can also be prepared from pork liver. Cooking liver Stroganoff style in this case is not much different from the classic recipe, but there are some subtleties that even an experienced housewife should take into account:

Pork liver is softer and more tender than beef liver, but has a slight bitterness, so it needs to be kept in milk or mayonnaise for several hours.
To make the liver juicy and soft, you need to fry it in a hot frying pan for 5 minutes, and before frying, bread it in flour.
Fry each piece on both sides, fry a little and cover with a lid. Cook in this form for 7 minutes.
It will be wrong if the liver turns out to be overcooked, it will be dry. In this case, adding milk or sour cream to the pan will help.
You need to add salt and pepper at the end, otherwise you risk getting a tough dish.

As a rule, to prepare such a dish the housewife will need the following products:

400-600 g of fresh pork liver. It is better if the liver is homemade.
Vegetables: onions, carrots. Those who like spicier dishes can add a little garlic.
A couple of tbsp. sour cream.
Tomatoes or paste made from them.
50 g butter.
A couple of tbsp. flour.
Seasonings, spices, herbs to taste.

For people with high cholesterol levels in the blood, eating pork liver is not recommended, as it impairs blood circulation, is difficult to digest, and can cause an allergic reaction.

Recipe with mayonnaise

Liver stewed with mayonnaise turns out quite juicy, soft and tender. The calorie content of the dish is quite high. On average, 100 g of product contains about 239 kcal.

What ingredients will be needed?

Stroganoff-style liver with mayonnaise can be made from the following ingredients:

onion – 150 g;
mayonnaise – 250 g;
carrots – 150 g;
table salt - at your discretion;
beef liver – 300 g.

To improve the taste, it is recommended to sprinkle beef liver with aromatic spices.

Step-by-step cooking process

The cooking process contains the following steps:

Onions and carrots must be peeled, chopped and fried in oil.
Next, you need to add the chopped liver, mix the ingredients and fry until the liver changes color.

After adding salt and mayonnaise, cover the dish with a lid and simmer over low heat for 20 minutes.

Rules for serving dishes, decoration

The offal goes well with potatoes, rice porridge, and pasta. It is permissible to decorate the dish with sprigs of dill.

Stroganoff-style liver with sour cream

To prepare Stroganoff-style liver with sour cream, the liver of any animal is suitable. Even pork liver prepared according to this recipe will be soft and juicy. It is better to prepare sour cream filling with a low-fat dairy product.

The recipe for Stroganoff-style liver with sour cream is somewhat different from previous versions, but the dish is also very tasty.

List of ingredients (for several servings):

500 g of any liver.
1 large onion. However, those who do not like onions can limit themselves to a small amount.
2 tbsp. flour.
Vegetable oil.
300 g 15% sour cream.

Preparation:

Prepare liver by-product.
Cut into strips or cubes, as desired by the hostess. In this case, there is no need to soak in milk, since according to the recipe, the liver will already be soft and juicy.
Place the liver in a food bag.
Add flour there and mix everything well. This trick is used for convenience, to roll each piece well so that it looks like a white lump. Thus, the flour is applied evenly to the pieces of liver. Flour will also prevent loss of liquid during frying.
Cut the onion into half rings or small cubes.
The onion is fried for 5 minutes. until transparent over low heat. It is better to fry in butter, it will be tastier.
Place the liver into the prepared onion and fry it all over medium heat until the onion forms a golden crust, constantly stirring your culinary masterpiece.
The liver is fried for 20-30 minutes.
Usually adding ground black pepper and salt is enough, but for those who like a spicy sensation, you can use various meat seasonings, such as turmeric or marjoram.
The final touch is to put sour cream on the liver, mix all the ingredients and simmer over low heat under a lid. If suddenly the sour cream is very thick, it can be diluted with warm water or broth, as well as milk.
You should not stew the liver for a long time, as prolonged heat treatment will make it tough.
At the end of cooking, add greens.
It is better to serve cooked liver Stroganoff style with sour cream with mashed potatoes or rice.

Stroganoff-style liver in a slow cooker

Most housewives love to prepare their culinary masterpieces using modern household appliances. It is believed that the finished liver dish in a slow cooker will be more tender and juicier.

Here is a recipe for Stroganoff-style liver for a slow cooker:

Fresh chicken or turkey liver – 0.9 kg.
Bay leaf – 2-5 pcs.
Onion.
A glass of fresh milk.
Ripe red tomatoes – 2 pcs.
Sour cream 30% fat – 3 tbsp.
Wheat flour – 2 tbsp. with a slide.
Water – 2 glasses.
Salt, spices, ground allspice to taste.
Greenery.
Refined sunflower oil.

Cooking steps:

Wash the offal thoroughly, cut off the ducts and remove the film.
Cut the liver into strips, rectangles or pieces. It all depends on the preferences of the cook himself.
Pour a glass of milk over the chopped liver for 30 minutes; this soaking will remove the bitter taste and make the finished offal soft and juicy.
Stroganoff-style liver is prepared in a slow cooker with the addition of vegetables, namely tomatoes and onions.
Vegetables must be washed, peeled, cut into small pieces, and chopped greens.

Note: most often they cook in multicookers in such a way that all products are added at the same time. This is precisely why this device has earned its popularity among housewives.

However, Stroganoff-style liver must be prepared in several stages, using several modes:

Place the onions with sunflower oil in the multicooker bowl and turn on the “frying” mode for 15 minutes. Fry the onion until the golden color appears.
Place the sifted flour into the bowl and stir to prevent the release of excess moisture. Chop or grind the tomatoes in a blender.
Mix all the ingredients and continue cooking on the “stew” mode for another 7 minutes.
Pour in sour cream, add bay leaf, dill and parsley.
Continue simmering for another 1 hour. This time will be enough for the offal to become soft and absorb the sour cream sauce.

Well, today you have learned the simplest and most delicious Stroganoff-style liver recipes. Cook for your loved ones according to our recipes, and you will always receive a tasty and tender dish on the table. We wish you bon appetit.

Description

In this recipe we will cook in the most traditional and classic way.

The main ingredient of this dish will be beef liver. Very often, beef stroganoff is also prepared from chicken liver: this makes it even more tender and juicy.

At home, you can prepare liver Stroganoff style very simply; for this we have developed a detailed step-by-step recipe for the dish with photos and presented it below.

The main ingredients for the obligatory creamy sauce in beef stroganoff are always sour cream and flour. Often, mustard or tomato paste is added to this list, as well as cooked mushrooms or a variety of spices and herbs. However, for the classic Stroganoff-style liver recipe, it is enough to use only sour cream and flour.

This way the prepared dish will be much healthier than something that has to be fried and tastier than something that just needs to be boiled.

Let's start creating a delicious, mouth-watering Stroganoff-style beef liver.