Beef stroganoff

Beef Stroganoff - a dish known under the name such as "Stroganoff meat". In the classic version, it is made from slices of beef tenderloin cut across the fibers and poured with hot sour cream sauce. But offal is also good for this dish. The most popular beef stroganoff from the liver with sour cream.

Liver beef stroganoff is one of the many options for preparing the world famous dish. At the same time from the offal fit any liver: beef, pork or chicken. Most often cooked beef stroganoff from beef viscera - mostly respecting historical justice. But also from chicken and pork liver hot, too, it turns out tasty, tender and fragrant.

Beef stroganoff from beef liver with sour cream

Unfortunately, the literal recipe of the first beef stroganoff has not been preserved. But in the classic version, the cooking process is closest to the original.

Ingredients:

• 300 g of beef liver;
• 1 large onion;
• 0.5 tbsp. l sugar (it will give the liver softness);
• 200 g sour cream;
• 1 tbsp. l flour;
• 1 tbsp. l tomato paste;
• salt, black pepper to taste.

Cooking:

1. Prepare the liver. Do not be lazy and clean it from the films - so it will become much softer after heat treatment.
2. Cut offal into thin sticks. Their thickness should not be more than 0.5 cm. Then roll each piece of liver in flour.
3. Melt the butter in a pan, put the onion sliced ​​into rings at the bottom. Spread it tightly to prevent the liver from touching the bottom of the pan.
4. Put the cut offal on top of the vegetable. The fire should be maximized. Fry the liver to a glossy surface with a light brownish tinge.
5. With proper technology, roasting should not last more than 5 minutes (ideally 2 minutes), otherwise the meat pieces will become hard and lose their juice.
6. When the by-product is fried, cover it with onion and sour cream mixed with salt, pepper and tomato paste.
7. Reduce the fire to a minimum, cover the pan with a lid and simmer all the ingredients for 5-10 minutes.

Recipe without Tomato Paste

Beef Stroganoff is considered an age-old Russian dish, therefore the main ingredient here has always been sour cream. In the classic version no seasonings are used, except ground black pepper, but you can add spices to your taste.

Ingredients:

• 500 g of liver (any, at its own discretion);
• 100 g sour cream;
• 100 ml of water;
• 1 large onion;
• 1 tbsp. l flour;
• 1 tbsp. l oils;
• salt pepper;
• allspice, cumin, greens (optional).

Cooking:

1. Prepare the liver and cut it into slices no more than 0.5 cm wide.
2. Heat the frying pan, put onions on it, on top of it - a by-product and fry for 2-3 minutes.
3. Prepare a dressing. Gradually pour flour in cold water and stir vigorously. Put the mass on the fire, wait until it boils, and immediately pour in the sour cream. During heating, flour diluted with water should be constantly stirred to prevent it from burning.
4. Pour the hot mass of liver and onion, season with spices, herbs and simmer in a sealed container for 10 minutes on low heat.

Beef Stroganoff with champignons

The basic recipe of cooking can be safely supplemented not only with different spices, but also with more "weighty" ingredients, for example, champignons.

Ingredients:

• 500 g beef liver;
• 150 g of champignons;
• 1 onion;
• 100 g sour cream;
• 100 ml of water;
• 1 tbsp. l flour;
• 1 tbsp. l tomato paste;
• salt pepper;
• frying oil.

Cooking:

1. Cut the prepared liver into stroganoff-specific bars.
2. Heat the pan with butter, lay out the by-product and fry over high heat for 2 minutes without stirring.
3. Add peeled and chopped onion to the liver, reduce heat to medium and fry the ingredients for another 3 minutes.
4. Next, put the sliced ​​champignons, reduce the heat to a minimum and torment everything on the fire while you prepare the dressing for the dish.
5. Mix the pasta, sour cream, flour and water and pour the mixture with liver, onion and mushrooms. Salt, pepper, simmer for 15 minutes on low heat with the lid closed.

Beef stroganoff from chicken liver

This dish would be well supplemented with garlic, which perfectly emphasizes the overall taste.

Ingredients:

• 500 g chicken liver;
• 1 onion;
• 100 g sour cream;
• 1 tbsp. l flour;
• 2 cloves of garlic;
• salt pepper.

Cooking:

1. Washed and cleaned liver, cut into thin slices and fry in a hot frying pan without adding oil for 5 minutes.
2. Next, put a small piece of butter and add the chopped onion. Constantly stirring, fry the ingredients for another 5 minutes.
3. Pour sour cream, add salt and pepper.
4. One minute until cooked, season the liver with finely chopped garlic, mix. Then turn off the fire and let the prepared dish stand for 2-3 minutes under the lid closed.

Meat in french

This is one of the most popular interpretations of the legendary dish, which refers to variations of the restaurant class. You will love it!

Ingredients:

• 500 g pork liver;
• 2 pcs. sweet onion salad;
• 100 ml of white wine (can be replaced with white vinegar diluted in water at a ratio of 1: 3);
• 100 ml sour cream;
• 3 cloves of garlic;
• 200 ml of broth;
• 1 tbsp. l flour;
• salt pepper;
• 1 tsp. dried parsley;
• 0.5 tsp. cumin;
• nutmeg on the tip of a knife.

Cooking:

1. Prepared liver cut into bars of the desired size.
2. Pound the cumin together with garlic, nutmeg and parsley, add a little oil and send the mixture to the pan, heat up.
3. Put the by-product in hot oil with spices and quickly fry over high heat for 3 minutes.
4. Reduce the fire, pour in the wine or vinegar, stew a little (2-3 minutes), add the finely chopped onion, salt, pepper.
5. When the onions become translucent, pour in the sour cream, and after 5 minutes - flour diluted in cold broth.
6. Simmer, cover the pan, 15 minutes.

Beef stroganoff made from liver with sour cream is gorgeous with a side dish of deep-fried potatoes and sliced ​​tomatoes. The dish also looks good and blends to taste with boiled pasta, pasta and long rice, sprinkled with fresh herbs on top.