Liver in sour cream sauce
6 servings
60 minutes
Liver in sour cream sauce is a refined dish of European cuisine that harmoniously combines the rich flavor of liver with the softness of sour cream sauce. This dish has a long history as offal has always been valued for its nutrition and accessibility. In this recipe, the liver acquires a tender consistency by simmering in an aromatic sauce enriched with vegetables, white wine, and spices. The slight acidity of tomatoes and the creamy softness of sour cream add depth to the sauce's flavor, while flour helps create a velvety texture. This dish pairs wonderfully with mashed potatoes, rice, or fresh vegetables, making it an ideal choice for a cozy home dinner or festive feast. It is nutritious, warming, and hearty – an excellent option for lovers of classic European cuisine.
1
Wash the liver, clean it from membranes, and cut it.
- Liver: 600 g
2
Sauté grated carrot on olive oil for 5 minutes, then add finely chopped onion (1 large onion) and finely chopped celery (2 stalks). Cook on medium heat for 10-15 minutes (until moisture evaporates, carrot browns, and onion becomes translucent).
- Carrot: 1 piece
- Onion: 1 piece
- Celery stalk: 2 stems
- Olive oil: 2 tablespoons
3
Add finely chopped tomatoes that have been blanched in boiling water and peeled. Fry for about 10 minutes. Then add white wine – it needs to be reduced until only the flavor remains. Once this happens, add salt, pepper, seasoning, sour cream and simmer on medium heat covered until the vegetables are cooked (about 15-20 minutes for proper cooking of both the vegetables and sour cream).
- Tomatoes: 2 pieces
- Dry white wine: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
- Seasonings: to taste
- Sour cream: 450 g
4
Place the liver in the prepared sauce - first for 2-3 minutes on one side, then 2-3 minutes on the other. While this is happening, add flour to the water and mix smoothly (without lumps!)
- Liver: 600 g
- Wheat flour: 2 tablespoons
- Water: 1 glass
5
When the liver is seized, pour everything with water and flour, cover with a lid, and simmer on low heat for 10 minutes.
- Liver: 600 g
- Water: 1 glass
- Wheat flour: 2 tablespoons