Liver in sour cream with onions - 52 cooking recipes

Liver in sour cream and onions is usually fried and/or stewed in a frying pan with high sides, leaving the dish more liquid, similar to a sauce. That is, the gravy in it plays a fundamental role in most recipes. Some housewives, however, like to evaporate some of the liquid so that the liver is saturated with milk, becomes tender, and the dish becomes thick. This all applies to cooking on the top of the stove or in a slow cooker in the “stewing” and “frying” modes. Some even use a microwave for these cases.

As for the oven, there are separate recipes for it for liver in sour cream and onions. And the cooking technology is already different - all products are baked on a baking sheet, in a mold, in a sleeve, in foil, or just like that. In this case, sour cream is often used not as the main part of the sauce or gravy, but to give an appetizing baked crust to the surface of the dish.

That is, one name unites completely different dishes, which each look and “sound” differently.

Having chosen the desired recipe, we go to study the liver at the market or in the store. The easiest way is to buy already packaged products, without extra veins. You don’t have to waste time cutting and cutting out all the unnecessary stuff. With chicken liver it’s easiest - there’s nothing to cut out (unless cut off)). But with the liver of ungulates you will have to puff, cutting off the film.

The following scheme will facilitate the process: wash the liver in cold water, then scald with boiling water. Then the film is removed more easily and easily.

To make the liver, fried, stewed or baked in sour cream and onions, no matter what, more juicy, tender and amazingly tasty, follow this advice.

Fry the liver pieces over high heat with a little butter. This is a delicate product, rich in proteins, so it reacts to high temperatures in much the same way as eggs. Be careful not to overcook - overcooked liver looks like a rubber band(!). It doesn’t matter if it remains slightly raw inside - this will be corrected with further cooking. But the liver will retain its juices, and when treated with sour cream it will also become soft.