Liver in sour cream
4 servings
60 minutes
Liver in sour cream is a dish with a rich history from European cuisine. It is valued for its simplicity, rich flavor, and tender texture. Beef liver, fried to a golden crust, retains its juiciness, while sour cream adds softness and a slight tang. Aromatic fried onions complement the dish, adding depth of flavor. This dish is often served with mashed potatoes or buckwheat porridge, creating a harmonious combination. On cold evenings, it warms and provides comfort, while on weekdays it becomes a quick and nutritious dinner. The ease of preparation makes it a popular choice for both experienced cooks and beginners.
1
Cut the liver into small pieces, season with salt and pepper, and coat in flour.
- Beef liver: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
Fry in a pan until a crust forms.
- Vegetable oil: 4 tablespoons
3
Place the pieces of liver in a pot and cover with broth.
- Beef liver: 500 g
- Chicken broth: 1 glass
4
When the broth boils, add sour cream and reduce the heat.
- Sour cream: 1 jar
5
Chop the onion and fry it in a pan until golden brown. Add it to the broth with the liver.
- Onion: 1 head
- Vegetable oil: 4 tablespoons
6
Simmer for about 20 minutes.
