Pork Liver with Vegetables, in Sour Cream-Tomato Sauce
by Editorial Staff
Simple recipe and available products. Fry the pork liver with onions and carrots, and then sauté in sour cream tomato sauce. Sour cream will soften the sourness of tomato paste, the sauce will give the liver a pleasant taste. The liver in the gravy goes well with various side dishes, making them more satisfying and appetizing.
Cook: 30 minutes
Servings: 4
Ingredients
- Pork liver – 600 g
- Bulb onions – 100 g (1 pc.)
- Carrots – 100 g (1 pc.)
- Flour – 3 tbsp
- Tomato paste – 2-3 tbsp
- Sour cream – 1-2 tbsp
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 45 ml (3 tablespoons)
Directions
- Rinse the pork liver, remove the film, if any, ducts. Cut the liver into strips about 1 cm thick. Dip each piece of liver in flour.
- Heat vegetable oil in a skillet and fry the liver over medium heat for 2-3 minutes.
- Peel carrots and onions, rinse. Cut the onion into thin half-rings or feathers, cut the carrots into strips or cubes (your choice).
- Place the carrots and onions over the liver, stir and fry everything together for about 5 minutes.
- Pour 220 ml of water into a frying pan with liver and vegetables, salt, add tomato paste and sour cream. Stir, simmer for 10-15 minutes under the lid, until the liver is ready (do not forget that the liver cooks quickly).
- Pepper the finished dish if desired.
Enjoy your meal!
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