Stewed liver in sour cream and milk

Step-by-step preparation

Cooking time: 1 hr 45 mins

1. STEP 1

   

   Prepare the ingredients. To prepare liver in sour cream sauce, we will need: liver

2. STEP 2

   

   Wash the liver, cover with salted water and leave for 1 hour so that the bitterness goes away. Water can also be replaced with milk. Then the liver will have a more delicate creamy taste, which, however, will be felt thanks to the sour cream and milk in the sauce. Then drain the water, rinse the liver again and remove the films and veins. Cut the prepared liver into small pieces.

3. STEP 3

   

   Dredge the liver in flour on all sides. I used to always pour the flour into a deep plate or bowl and roll in the liver pieces. Now I’ve found an easier and faster way, thanks to which my hands remain clean and no additional utensils are needed. I put the liver in a plastic bag, pour flour into it (and spices, if needed for the recipe) and just shake everything, after tying the bag. This way the liver is evenly breaded and your hands remain clean.

4. STEP 4

   

   Heat vegetable oil in a frying pan. Add liver. Fry over high heat, stirring occasionally, for about 7 minutes until golden brown.

5. STEP 5

   

   Add sour cream to the pan. Mix.

6. STEP 6

   

   Heat the milk.

7. STEP 7

   

   Pour hot milk into the pan near the liver. Add salt, pepper and mix again.

8. STEP 8

   

   Bring the sauce to a boil, cover and simmer over low heat for about 15 minutes.

9. STEP 9

   

   You can serve the liver with any side dish. Bon appetit!