Beef stroganoff is a Russian dish, known and loved almost all over the world.
Classic recipe involves the use of beef, but times go by, everyone brings something of their own to the dish.
And so, beef stroganoff is prepared not only from beef meat, but also from pork, chicken and even liver.
Beef stroganoff from the liver turns out to be especially tender and juicy, and its indisputable advantage is the speed of cooking.
Beef stroganoff from the liver - general principles of preparation
The choice of the main ingredient - the liver - must be approached carefully and then the dish will certainly succeed.
• The most tender and delicious liver in a young animal. Veal liver is most valued; it is not only tasty, but also nutritious. The size calf the liver does not exceed two and a half kilograms, in structure it is homogeneous, pleasant to the touch, the color is from pale brown to red.
• Beef the liver is larger, its weight can reach five kilograms. The color of the liver is usually dark red-brown. Her taste is sharper than that of calf, so before cooking it is recommended to soak it for a couple of hours in milk.
• Pork the liver is also small, up to 2.5 kg. The color is usually red or dark brown. It can be distinguished from other types of liver by the loose structure on the cut.
• Quality liver feels smooth, slightly moist, but not sticky. Too light a liver can mean that it has been soaked before it is sold, in this case you can pierce the offal and look at the color of the blood. Scarlet blood means that the product is fresh and can be bought.
• A good specific aroma comes from a good liver, an unpleasant sour smell indicates that the product is old or spoiled.
• There must be a mark on the liver, indicating that the product has passed the quality check in a special service.
• If you purchase frozen product, then be sure to see if the product has dark or light spots, gray plaque.
• You can also use chicken or turkey liver to cook beef stroganoff.
The liver is washed before cooking, the film and veins are removed and cut into long, narrow pieces.
In addition to the liver, the composition of the dish usually includes products such as onions, sour cream, tomato paste, salt and spices. These are the main ingredients, but the scope for imagination is unlimited and you can safely experiment - add vegetables, mushrooms and even dried fruits.
Recipe 1. Beef Stroganoff from beef liver
A very delicate dish that will perfectly decorate not only a family dining table, but also a festive event.
Ingredients:
• kilogram of beef liver;
• one onion (large);
• 10 grams of sugar;
• 200 grams of sour cream;
• salt pepper;
• 50 grams of butter;
• 25 grams of flour.
Cooking method:
1. Clean the liver of the films, rinse, cut into longitudinal pieces.
2. Salt, sprinkle with sugar, pepper.
3. Fry the prepared offal in a dry pan for several minutes.
4. Fill in the butter and onion, chopped into quarter rings.
5. Fry, stirring, until the onions soften.
6. Sprinkle the liver with flour, add salt and sugar, mix.
7. Pour in sour cream, simmer on the slowest fire for five minutes, covering the pan with a lid.
8. Ready beef stroganoff from the liver can be sprinkled with chopped fresh herbs to taste.
Recipe 2. Turkey beef stroganoff with mushrooms
Ingredients:
• 750 grams of turkey liver;
• 230 grams of sour cream;
• salt, spices;
• half a kilogram of leek;
• a third of a kilogram of fresh champignons;
• vegetable oil;
• 20 grams of tomato paste;
• clove of garlic.
Cooking method:
1. Rinse the liver thoroughly and cut into thin, thin strips.
2. Quickly fry until golden in vegetable oil in a pan, set aside.
3. Put champignons, cut into small cubes in the same pan, fry until the liquid evaporates.
4. Add chopped onion, simmer until soft.
5. Put the tomato paste, spices and salt, mix.
6. Pour in sour cream, add the fried liver.
7. Simmer all the ingredients over a low heat for fifteen minutes.
8. Add chopped garlic to the dish a few minutes before cooking.
Recipe 3. Beef liver stroganoff with zucchini
Ingredients:
• 600 grams of liver;
• 20 grams of starch;
• 5 grams of black pepper and dried oregano;
• 400 grams of zucchini;
• bow;
• three cloves of garlic;
• 30 grams of butter;
• 20 ml of vegetable oil;
• a glass of meat broth;
• salt;
• half a glass of red wine (dry).
Cooking method:
1. Rinse the liver, pat dry, cut into long, narrow stripes.
2. Grate offal by pepper, starch and oregano.
3. Chop the garlic into strips, dice the onion.
4. Rinse the zucchini, cut the ends and cut into circles no more than one centimeter thick.
5. Heat the butter, add the olive. Fry the liver on this mixture quickly on both sides.
6. Put the meat in a plate, and in the same pan, fry the onion and garlic until transparent.
7. Add zucchini, turning the vegetable from side to side, lightly fry it.
8. Pour in hot meat broth, wine, add salt and spices.
9. After boiling, put the laid liver in the pan, mix well.
10. Stew for another five minutes.
Recipe 4. Beef stroganoff from veal liver in tomato
Ingredients:
• 700-800 grams of calf liver;
• two onions;
• two tomatoes;
• salt pepper;
• vegetable oil;
• 50 grams of tomato paste.
Cooking method:
1. Onion cut into half rings, peeled tomatoes in small cubes.
2. Fry the onion until a delicious golden hue, add tomatoes, spices and salt. Tomyite about ten minutes.
3. In another skillet over high heat, fry the liver, sliced with longitudinal sticks, for three to five minutes to a blush.
4. Put the roasted veal liver to the stewed vegetables, add the tomato paste mixed with a little water, mix.
5. Stew beef stroganoff from the liver until thickened.
Recipe 5. Beef liver stroganoff in the oven
Ingredients:
• 850 grams of beef liver;
• 50 ml of semi-sweet white wine;
• 300 grams of hard cheese;
• 100 grams of liquid sour cream or heavy cream;
• salt;
• a pound of frozen honey mushrooms;
• a pinch of white pepper.
Cooking method:
1. Defrost mushrooms, cut the liver into bars, and grate the cheese.
2. Make foil portions or use special tins.
3. Put the liver in the form first, salt, then mushrooms, sprinkle with white pepper.
4. Pour in sour cream, cover the vessels with a foil lid, cook at 260 degrees 30 minutes.
5. Remove the beef stroganoff from the liver, remove from the shape of the lid, sprinkle the liver with mushrooms grated cheese.
6. Bake for another ten minutes, and then soak the dish in the oven off for another five minutes.
Recipe 6. Chicken liver beef stroganoff with sweet pepper and onion
Ingredients:
• a pound of chicken liver;
• onion;
• two sweet peppers;
• salt;
• greenery;
• 50 grams of sour cream;
• a glass of chicken stock;
• vegetable oil;
• seasonings and spices to taste.
Cooking method:
1. Rinse and chop chicken liver thoroughly. Salt, season with spices.
2. Fry in butter until golden brown.
3. In another pan, fry the chopped onion until soft, add the peppers, cut into strips. Pass until tender.
4. Combine the liver with vegetables, pour the broth and sour cream, simmer for ten minutes on low heat.
5. Sprinkle the finished chicken stroganoff with fresh herbs.
Recipe 7. Beef Stroganoff from beef liver with prunes
Ingredients:
• 300 grams of beef liver;
• bow;
• 80 grams of sour cream;
• a handful of pitted prunes;
• 10 grams of tomato sauce;
• 20 grams of flour;
• salt;
• ghee.
Cooking method:
1. Slice the beef liver into longitudinal slices.
2. In ghee, pass the chopped onion, transfer the vegetables brought to a golden color to a plate.
3. Fry the liver in the same pan.
4. In another dry skillet, sauté the flour until light brown for the sauce.
5. Pour sour cream and tomato sauce into the flour. Stir with a fork, simmer until thickened.
6. Pour in the aromatic sauce to the liver, add the onion, a little salt, chopped prunes.
7. Simmer over low heat for ten minutes.
Recipe 8. Beef stroganoff from pork liver with vegetables
Ingredients:
• a pound of pork liver;
• one tomato;
• 200 grams of beans;
• half a glass of red wine;
• pod of hot pepper;
• half a pack of butter;
• two large onions;
• Bell pepper;
• salt, black and red pepper;
• half a glass of sour cream;
• 50 grams of flour.
Cooking method:
1. Cut the liver into longitudinal pieces, fry in butter until tender.
2. In a different container, fry the vegetables: first the onion rings, then add the cubes of pepper, beans soaked overnight, finely chopped tomato.
3. When the vegetables are ready, pour the wine, salt, add ground peppers and chopped chili.
4. Simmer until the liquid is halved.
5. Put ready-made pork liver mixed with flour and sour cream for vegetables.
6. Stir, simmer for another five minutes, remove the beef stroganoff from the heat.
Beef stroganoff from the liver - tricks, tips
• The advantage of beef stroganoff from the liver over the same dish made from meat is that the liver is much more tender, it cooks quickly, and it does not even need to be beaten.
• Beef stroganoff liver is cut into longitudinal strips. Ideally, the width should not exceed one centimeter, and the length of the piece should be up to 7-8 centimeters.
• If the liver is slightly frozen before cooking, cutting it will be much easier.
• If you cook in large quantities, fry the liver in small portions. In order for the offal to brown quickly and beautifully on all sides, the pieces should not touch.
• You can prepare beef stroganoff sauce from the liver not only from sour cream, but also from a mixture of sour cream with tomato paste or sauce, as well as from heavy cream.
• Do not experiment with spices; the dish is ideally combined only with ground peppers: red, black, white.
• It takes from thirty to fifty minutes to prepare a meal.
• Ideal side dishes for beef stroganoff from the liver will be mashed potatoes, boiled rice, loose buckwheat porridge, stewed vegetables.
• Serve the dish only in hot form; in a slightly cooled form, the taste of the dish becomes not so refined and delicate.
