Veal liver in sour cream
4 servings
25 minutes
Veal liver in sour cream is a dish filled with depth of flavors and tenderness of texture. In Russian cuisine, it holds a special place, revealing the harmony of juicy liver sautéed with onions and a soft creamy sauce. Historically, liver has always been valued for its nutrition and rich flavor, and the addition of sour cream makes it especially tender. The dish has a velvety consistency and a slight spiciness thanks to the mix of peppers. Veal liver in sour cream can be served as a standalone hot dish, complemented with potatoes or fresh vegetables. It is a traditional, cozy recipe that warms and provides a rich gastronomic experience.
1
Chop the greens finely and cut the onion into large pieces.
- Parsley: 15 g
- Onion: 220 g
2
Cut the liver into cubes.
- Calf's liver: 450 g
3
Heat olive oil and butter in a deep skillet.
- Olive oil: 2 tablespoons
- Butter: 40 g
4
Put the liver and onion in the oil.
- Calf's liver: 450 g
- Onion: 220 g
5
Stir after 4 minutes and reduce the heat.
6
After another 3-4 minutes, add salt and stir.
- Salt: to taste
7
Add sour cream after 2 minutes. Stir.
- Sour cream 25% fat: 300 g
8
Season with a pepper mix.
- Mixed peppercorns (four peppers): 0.5 teaspoon
9
Stir and cover with a lid. Lower the heat a bit more.
10
After 7 minutes, remove from heat, add greens, and stir.
- Parsley: 15 g
11
Transfer to a deep dish and serve.
