Recipe for cooking beef liver in sour cream, with pears and apples.

Summary

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)

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Instructions

1. Rinse the beef liver and soak it in cold salted water for 1–2 hours to remove bitterness. Keep refrigerated while soaking.
2. Peel the 2 onions, wash, and chop finely.
3. Melt the butter in a skillet over medium-low heat. Add the onions and cook for 5 minutes, stirring occasionally, until golden brown.
4. Drain the liver and clean away any films or bile ducts. Cut into pieces about 5 cm long and 1 cm wide.
5. Add the liver to the pan with the onions. Increase heat to medium, sprinkle the flour over the liver, and cook for 10 minutes, stirring occasionally. (Alternatively, coat the liver in flour before adding to the pan.)
6. Wash and peel the apple and pear. Remove the cores and chop both finely. Use half the pear if it is large.
7. After 10 minutes of cooking the liver, stir in the sour cream, chopped apple, and chopped pear.
8. Cover the pan, reduce heat to low, and simmer for 10 minutes.
9. Taste and season with salt and pepper as needed.
10. Chop the fresh parsley finely. Optionally, also chop dill and basil.
11. Serve the beef stroganoff sprinkled with the fresh herbs.

Bon appetit!