Beef Stroganoff From the Liver “For Gourmets”
by Editorial Staff
Recipe for cooking beef liver in sour cream, with pears and apples.
Ingredients
- Beef liver – 0.5 kg
- Medium onions – 2 pcs.
- Butter – 2 tbsp (60 g)
- Flour – 1 tbsp
- Sour cream – 0.25 cups
- Large apple – 1 pc.
- Small pear – 1 pc.
- Ground black pepper – 0.25 teaspoon
- Salt – 0.5 teaspoon
- Parsley greens – 0.25 bunch
- Dill greens (optional)
- Basil greens (optional)
Directions
- Prepare food.
- How to make beef stroganoff from the liver: Rinse the liver, fill it with cold water, adding 1 teaspoon of salt to it. Leave on for 1-2 hours to remove the bitterness. (If possible, the water can be replaced with milk, but salted water does a good job.)
- Peel the onion, wash and chop finely.
- Heat a skillet with butter and lightly sauté the onions over low-medium heat until golden brown, for 5 minutes.
-
Clean the liver from films and bile ducts, cut into small long pieces about 5 cm long and no more than 1 cm wide.
- Put the liver in a preheated pan with onions and butter.
- Also sauté well over medium heat for 10 minutes, stirring occasionally.
- Sprinkle with flour during frying. (This step is necessary in order to subsequently thicken the sauce in which the liver will be stewed. You can also roll the liver in flour before placing it in the pan.
- Wash the apple, peel and core, chop finely.
- Do the same with the pear. If the pear is large, half will be enough.
- After 10 minutes, add sour cream and chopped fruit
- Cover the pan with a lid and simmer the liver in sour cream over low heat for another 10 minutes.
- Season with salt and pepper.
- Chop fresh parsley. In addition to parsley, you can also add dill and basil.
- Sprinkle liver beef stroganoff with finely chopped greens before serving.
Bon appetit!
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