Beef liver stewed in kefir
8 servings
50 minutes
Beef liver stewed in kefir is a dish with a rich flavor and tender texture, originating from Russian cuisine. The use of kefir makes the liver soft and adds a slight tanginess, harmoniously complemented by spices. The light spiciness of curry and nutmeg gives depth to the dish, while the delicate sauce unites all ingredients into a single taste delight. The liver is soaked in milk beforehand to eliminate any bitterness and make it especially tender. This dish is perfect for a cozy family dinner or festive gathering and pairs well with mashed potatoes or buckwheat porridge. Rich in iron and proteins, it is not only delicious but also nutritious, supporting strength and health.
1
Remove the film and fat from the liver, cut into thin strips, place in a deep bowl, pour milk over it, and leave in the refrigerator for at least 2 hours.
- Beef liver: 750 g
- Milk: 300 ml
2
Chop the onion finely and grate the carrot on a coarse grater.
- Onion: 2 pieces
- Carrot: 1 piece
3
Place the liver on a strainer, let excess milk drain, and dry with a towel.
- Beef liver: 750 g
4
Fry the onion in a dry pan until translucent.
- Onion: 2 pieces
5
Add the liver to the onion, fry on all sides, stirring, for about 5 minutes.
- Beef liver: 750 g
6
For the sauce: Mix kefir, soy sauce, mustard, curry, nutmeg, and season with salt and pepper to taste. Dissolve starch in a tablespoon of water, pour it into the sauce, and mix everything well.
- Kefir: 300 ml
- Soy sauce: 1 tablespoon
- Mustard: 1 tablespoon
- Curry powder: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Ground black pepper: to taste
- Salt: to taste
- Cornstarch: 1 tablespoon
7
Pour the sauce over the liver, add grated carrot, mix well, and simmer covered on low heat for about 20 minutes.
- Kefir: 300 ml
- Onion: 2 pieces
- Carrot: 1 piece
