Chicken Liver, Stewed with Green Beans, in Sour Cream

Chicken liver and green beans go well together and will help out when you want something tasty, but quick and easy to prepare. The liver is fried with onions, carrots, and green beans, and then everything is stewed with the addition of sour cream. Chicken liver is juicy and soft, while beans are tender.

Cook: 35 minutes

Servings: 2

Ingredients

Directions

Peel the onion, rinse and cut into small cubes. Grate the carrots on a medium grater.
Rinse the green beans, dry, trim off the ends on both sides. Cut the beans into small pieces.
Rinse and dry the chicken liver, remove streaks and films. Cut the liver into medium pieces.
Heat the pan, pour in vegetable oil. Arrange the pieces of liver, onions, carrots, and green beans. Fry everything for 10 minutes, stirring occasionally so that nothing burns.
Then add sour cream, water, salt, and pepper to taste. You can use any seasoning you like if you like. Mix everything well.
Bring to a boil and simmer covered for 10-15 minutes over low heat.

Chicken liver, stewed with green beans, in sour cream is ready. You can choose any side dish. I like the liver with rice, mashed potatoes, or buckwheat porridge.

Bon Appetit!

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