A step-by-step recipe for cooking beef liver in a slow cooker. Liver in a slow cooker with sour cream How to make sour cream sauce for the liver

In many countries, liver dishes are considered delicious. And this is no coincidence, because the liver is a very useful and nutritious product. The fact is that there is no less protein in the liver than in any meat, but the rest of the vitamins, minerals and other useful substances are contained in such a form that the body assimilates them much more easily. That is why liver dishes are included in many therapeutic diets.

The liver is useful for literally everyone. Dishes from it are recommended for baby food and for pregnant women. The liver is especially useful in diabetes mellitus and the development of atherosclerosis, thrombosis and poor blood clotting, etc.

Secrets of delicious liver dishes

It is very important to choose and prepare the right liver. It is clear that it is difficult to understand how fresh a product is from a frozen piece. However, choose chunks that are not too dark, and preferably the liver of young animals.

Before cooking, rinse the liver well, and be sure to remove all films and ducts, otherwise the bile remaining in them will make your dish bitter.

To make the liver taste softer, it is good to soak it in milk before cooking and hold it for 2-3 hours.

Some housewives prefer to achieve liver softness by blanching in boiling water for 3-5 minutes.

In order for the liver dish to turn out delicious, and the liver itself to be soft and delicate in taste, you need to accurately observe the heat treatment time. Most often, the liver is digested or overcooked.

So, the cooking time for chicken liver is 10-15 minutes, and beef and pork liver are boiled for about an hour.

Roast beef and pork liver for about 15 minutes, and veal and pork for about 12 minutes. But the cooking time also depends on the size of the sliced ​​pieces.

Liver in sour cream sauce: a simple recipe

The products are given in 3 servings. The total cooking time is approximately 1 hour. Used multicooker mode - "baking"

Products: 600g liver, 1 onion, 1 carrot, 3 tablespoons of vegetable oil, flour for rolling, salt, pepper to taste.

For sour cream sauce: 4 tablespoons of sour cream, 0.5 teaspoon of mustard, 1 clove of garlic, half a teaspoon each of dried dill and parsley, 1 glass of milk or cream, salt, pepper to taste.

Cooking liver in sour cream sauce in a slow cooker

Peel the onion and cut into thin half rings. Peel and grate the carrots. Rinse the liver, cut into small pieces. Mix the flour with salt and pepper and roll the pieces of liver in this mixture.

Pour oil into the multicooker bowl and turn it on to the "Baking" mode, setting the cooking time to 40 minutes. Warm up the multicooker for 3-4 minutes, then put the liver in the heated oil and cook, stirring occasionally, for about 10 minutes.

Then add onions and carrots to the liver, mix. After 10 minutes, pour in the sour cream sauce and continue cooking, stirring occasionally, until the end of the program. After the end of the program, turn off the heating, close the lid and leave the liver for 5 minutes.

How to make sour cream sauce for the liver

To prepare the sauce, you need to mix well sour cream, mustard, garlic passed through a press, dried herbs, pepper and salt. Add milk or cream and mix thoroughly again.

Boiled pasta, rice, buckwheat or mashed potatoes can be served as a side dish to the liver.

Bon Appetit!

Beef liver is not only very tasty, but also healthy. Nutritionists have come to the conclusion that the most useful is baked, boiled or stewed liver. If you don't like its pure taste, try it with sour cream sauce. I will share with you recipes for stewed beef liver with and without sour cream in a slow cooker. This dish will diversify the diet of those who care about proper nutrition and health of theirs and loved ones.

Necessary kitchen utensils: bowl, spatula, knife and cutting board, multicooker.

Ingredients

Cooking step by step

1. Rinse a piece of beef liver (0.5 kg) in cold water and be sure to remove the white film from all sides. Cut the prepared piece into large plates.
2. Turn on the multicooker in the "Frying" or "Baking" mode (depending on the brand and model) and pour 3-4 tablespoons of sunflower oil on the bottom of the bowl (it is better to take it without smell). When it's hot, place the chopped liver in a bowl.
   
3. Peel the onion and carrots and chop them coarsely (into quarters).
   
4. When the liver is browned on one side, flip it over and top with the chopped vegetables.
   
5. Pour flour (2-3 tablespoons) into a bowl and add 150-200 grams of sour cream to them. Mix everything well so that there are no lumps, and then dilute with 150-200 ml of water and stir again.
   
6. Season the resulting mixture with salt, pepper and your favorite spices to taste and pour it over the liver with vegetables.
   
7. Stir by closing the lid, set the "Extinguishing" mode and set the time to 1 hour.
   
8. Serve the cooked liver hot with or without garnish.
   

Recipe video

Watch a detailed video and cook beef liver with sour cream sauce in a slow cooker - it's not difficult at all.

Cooking time: 1,5 hour.
Quantity: 4-6 servings.
Necessary kitchen utensils and equipment: sharp knife, glass, cutting board, slow cooker.

Ingredients

Step by step cooking

1. Wash the liver (0.5 kg), dry it, remove the foil and cut into strips.
   


2. Peel the carrots and celery root and cut into strips.
   
3. Rinse fresh herbs (half a bunch of dill and parsley each), dry and chop finely with a knife.
   
4. Pour vegetable oil (2-3 tablespoons) into a bowl and place the prepared carrots.
   
5. Cover it with half rings of onion, on which place the chopped liver.
   
6. Place the chopped celery root and chopped greens in the next layer.
   
7. Pour everything with half a glass of any broth and season with spices: salt and pepper to your taste, add bay leaves (just put 2-3 leaves).
   
8. Close the multicooker and select the "Stew" mode.
   
9. Garnish with mashed potatoes and serve with them.
   

Recipe video

This dish is prepared very simply: put all the ingredients raw in a multicooker bowl, do not fry anything, but select the stewing mode and wait for the end of the program. An hour later, the aromatic, delicate liver can be served at the table. Watch the video and find out the details.

Choosing the right ingredients

Beef liver - the most valuable in terms of nutrient content of all types of offal, but it is very important to choose it correctly. Here are some guidelines to help you choose a quality product:

• In the section of the liver, the bile ducts are visible, presented as openings. In a healthy and high-quality product, they should be the same color as the liver; in case of illness, they are dense in structure and have a gray color.
• The smell should be characteristic, slightly sweet. but not sour.
• Without freezing, the liver is not stored for long, and to be sure that there is no stale product in front of you, lightly press on the piece and release it. If the dent disappears within 20 seconds, then the offal is fresh. If the liver crumples like a sponge when pressed, then most likely it has already been frozen.

Even if you bought a quality product, it is easy to spoil it by improperly preparing it. Here are some secrets to help you avoid mistakes in the preparation of beef liver:

• if the offal is lightly greased with mustard before cooking and left for half an hour, it will melt in the mouth when finished;
• it is better to salt it at the end of cooking - then it will not be "rubbery";
• before cooking, you can soak the liver in milk or soda solution for 1 hour;
• be sure to remove the white film;
• It is not recommended to cook the liver for a long time, it belongs to those products that the longer you cook, the harder they become.

When cooking beef liver in a slow cooker, you can replace the broth with water, and add spices to your taste. One of the most popular cooking options is beef liver with onions and carrots in sour cream, but I suggest you try it too.
If you love offal dishes, then be sure to cook, and if you are expecting guests, then you can surprise them with a hearty one. It will be a great dish for breakfast or a snack.

How to serve and with what

Juicy and tender stewed liver is served hot, sprinkled with fresh herbs. Suitable as a side dish: mashed potatoes and just boiled, buckwheat, rice, millet, bulgur and pasta. Together, it turns out to be a very satisfying dish that is best served for lunch or dinner.

If you follow the recommendations: choose the right beef liver and cook it according to the recipes given, you will get a hearty, aromatic dish without much effort. Cook and write in the comments if you liked the beef liver cooked in a slow cooker, and also tell us how you cook these dishes.

For stewing in sour cream, you can use beef, pork or chicken offal. The cooking process itself depends on which main ingredient is chosen. But, despite this, there are basic rules that must be adhered to regardless of which animal's liver is used.

1. The dish will be juicier if you cook the main ingredient fresh or chilled, rather than frozen. But if the liver, which has been frozen, thaws at room temperature, then the taste will not differ.
2. Poultry offal should only be washed and dried before cooking. If there are large pieces, then they can be cut into 2-3 pieces. But with beef and pork liver you will have to tinker. It has a film, veins and bile ducts that should be removed. Cut the liver from large animals into cubes or portioned pieces, like chops.
3. Before stewing, the offal must be fried. This will allow the formation of a crust that retains all the juiciness of the liver. For best results, you can pre-brew it in flour.
4. The presence of vegetables in the dish will give it flavor and extra juiciness.
5. The sauce will not be thick if sour cream is diluted with boiled water.
6. Choose spices and various spices to taste.

If the liver of large animals is used, then it can be previously soaked in milk. This will eliminate the bitter taste in the finished dish.

Served on the table with a side dish. The best option is potatoes in any form, pasta. It is also possible to use buckwheat, rice, legumes for garnish.

Chicken liver stewed in sour cream in a slow cooker

Not everyone chooses this by-product for cooking, as it is much smaller than pork and beef. But at the same time, it contains many useful trace elements and other substances that are necessary for children and adults.

Ingredients

To prepare the liver stewed in sour cream in a slow cooker, you will need:

• chicken offal - 500 gr.;
• flour - 2 tbsp. l .;
• onions - 2 pcs.;
• sour cream - an incomplete glass;
• water - 0.5 cups;
• sunflower oil - 2.5 tbsp. l .;
• salt, pepper, spices - to taste.

It is better to use seasonings intended for poultry.

Preparation

Before you start cooking, the main product must be rinsed and dried.

1. Cut the liver into medium pieces.
2. Roll them in flour.
3. Peel and chop the onion in a convenient way. For this dish, it is better to cut it into half rings.
4. Pour oil into the multicooker bowl.
5. Set the device to the "Fry" mode, and add the onion.
6. After 4 minutes add the liver to the vegetable and fry these ingredients until the end of the program, stirring regularly.
7. Dilute sour cream with water.
8. Pour the mixture into the bowl.
9. Install the "Extinguishing" program.
10. 15 minutes before the end of cooking, open the lid of the multicooker, salt the liver and add spices.
11. After the sound signal, the "Heating" mode is activated. Leave on for 8-10 minutes.

In the multicooker, you can cook many varied and delicious dishes. One of them is beef liver stewed in sour cream with onions. This dish, which is simple and quick to prepare, will appeal to both adults and children.

Rinse slightly frozen beef liver under cold water, remove films and bile ducts. It is easier to remove ducts and film from a frozen liver. Cut the liver into small pieces.

Dip the pieces of liver in flour.

Peel the onion, cut into four pieces and chop finely.

Pour 2 tablespoons into the multicooker bowl. vegetable oil, put onion and fry for 3-4 minutes, stirring occasionally, on the "Fry" program. The lid can be left open.

Then add the liver, stir in the onion and fry for 3-4 minutes with the lid open.

Pour in 200 ml of warm water, add sour cream, salt and pepper to taste. Stir.

Set the "Extinguishing" mode on the multicooker display and the time for 20 minutes. Cook the liver with the multicooker lid closed.

Delicious and juicy beef liver in a slow cooker is ready. Serve sprinkled with fresh herbs.

You can serve mashed potatoes or pasta as a side dish for the liver.

Bon Appetit!