Incredibly soft and juicy - stewed liver with cream, goes well with any side dish. The subtleties of cooking and a step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of stewed liver with cream
- Video recipe
Liver is a very useful, valuable and relatively budgetary by-product. There are many ways to prepare it. Today I decided to share a recipe for stewed liver with cream. It turns out the dish is very delicate in taste, because cream removes the specific bitterness of the offal. The cream is also good because it does not curl. Therefore, the liver will turn out without milk flakes, which spoil the appearance of the dish. But you should buy cream with a fat content of 20%, specially designed for sauces.
You can cook a treat from beef, pork, chicken and other types of liver. The dish is versatile and is great as a nutritious and healthy meal for the whole family. The liver is very beneficial for the body and the circulatory system. And the proposed recipe is very simple to execute. Let me remind you that the liver is prepared in a hurry. Therefore, you cannot leave it unattended in the pan. Otherwise, it will harden and spoil hopelessly. Another recommendation: do not use a lot of spices, because they will spoil the flavor of the liver itself, which is too good in itself. You can take as much cream as you like. If you want the liver to be with gravy, then take 200-300 ml.
- Caloric content per 100 g - 159 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Liver (any variety) - 400 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Ground black pepper - a pinch
- Ginger powder - 0.5 tsp (optional)
- Vegetable oil - for frying
- Cream 20% - 100 ml
- Bay leaf - 1 pc.
- Salt - 0.5 tsp or to taste
- Allspice peas - 3 pcs.
Step by step cooking stewed liver with cream, recipe with photo:
1. Wash the liver and pat dry with a paper towel. Cut the foil and cut into medium slices. If you feel bitterness in the liver, then pre-soak it in milk for half an hour. Although, thanks to stewing in cream, the bitterness will go away anyway.
2. Peel the carrots, wash and cut into bars.
3. Peel the onions, rinse and chop into thin half rings.
4. Pour vegetable oil into a frying pan and heat well. After that, put the liver down and set the medium temperature.
5. Immediately add the carrots to the liver.
6. And send the onions to the pan.
7. Stir and fry the food for about 10 minutes, stirring several times.
8. When the onion reaches transparency, and the liver and carrots acquire a golden crust, pour the cream into the pan, salt and pepper, add ginger powder, bay leaf, peppercorns and any spices with spices to taste. I added some ground nutmeg.
9. Stir the ingredients, bring to a boil (the first bubbles appear), reduce the heat to the smallest one, cover the pan with a lid and simmer the food for 10-15 minutes. Serve the cooked stewed liver with cream to the table with any side dishes. It goes especially well with mashed potatoes or boiled spaghetti.
See also the video recipe on how to cook chicken liver in cream.
