Due to the fact that the liver contains such valuable trace elements for the human body as iron, copper, calcium, magnesium, zinc, the liver has taken a special place in a healthy diet. Nutritionists especially recommend it to be consumed by pregnant women, children and the elderly. Only when properly cooked will the liver retain all its useful and nutritious properties. Beef liver is especially useful.
It is necessary
-
- - beef liver - 500 g;
- milk - 0.5 l;
- sour cream - 100 g;
- onions - 2 pcs;
- carrots - 1 pc;
- butter - 30-50;
- salt
- ground black pepper - to taste;
- bay leaf - 1-2 pcs.
Instructions
Step 1
Choose the right liver for cooking. Fresh beef liver should be reddish brown, moist at the cut and slightly slippery on the outside. Prepare the utensils for cooking. It is recommended to cook stewed liver in a deep frying pan with a lid.
Step 2
Remove the films from the liver and soak it in milk for 2 hours. This is done to reduce off-flavor and remove bitterness. Remove the liver from the milk, rinse in water and cut. Can be cut into cubes or cubes. The main thing is that the pieces are not very large and about the same shape.
Step 3
Chop the onion and grate the peeled carrots on a coarse grater for about five minutes. Place the sliced liver in the skillet and cover. Leave to simmer for 10-15 minutes.
Step 4
Check readiness. To do this, try breaking up a piece of liver with a spoon. If this does not produce blood, then the liver is ready. Add sour cream to the pan. Stir and continue to simmer the liver with sour cream for another 5-7 minutes. At the very end of cooking, add a bay leaf to add flavor to the dish. Serve mashed potatoes, buckwheat or wheat porridge as a side dish for the liver stewed in sour cream.
