How to learn how to cook a delicious liver in a slow cooker 🥣

Ingredients

Step cooking

1. Any liver is suitable for this recipe, but if you take beef or pork, you must first soak it in milk or water for at least 1 hour. Also, before soaking from the liver, you need to remove all the films. Peel the onion from the husk and cut. Depending on your personal preferences, onions can be cut into large and small, or even half rings.
   
2. We wash the soaked liver under running water and cut into small pieces. If large streaks or vessels come across, they also need to be cut out, since they will make the dish unnecessarily stiff.
   
3. Next, pour 1 tbsp into the multicooker bowl. l sunflower oil, select the "Frying" mode and press "Start". We are waiting for the multicooker to warm up.
4. Put the chopped onion in a well-heated oil and fry for 2-3 minutes.
   
5. Spread liver slices to the onion and mix gently. Fry the liver with onions for 2-3 minutes. Turn off the "Frying" mode. At this stage, the liver should lighten a little. If there was blood left in places, that's okay.
   
6. Add 150 g of sour cream to the multicooker bowl and salt to taste. Mix everything thoroughly so that the liver is completely in sour cream. If you like the liver to be served with gravy, you can add a little boiling water. Close the lid of the multicooker, select the “Extinguishing” menu, reduce the cooking time to 15 minutes, and leave the liver in the sour cream to stew.
   
7. The finished dish goes well with any side dish, such as mashed potatoes or pasta. Serve the liver in sour cream on the table with a hot side dish. Enjoy your meal.
   

Useful tips: how to choose a liver

• Better to buy fresh liver. But if this is not possible, pay attention to the section of the frozen liver: it should be even, and when pressed with a finger, melt a little, in about 15 seconds. If the liver is covered with ice with a pink tint, this is a sign of repeated defrosting, and it is better to refuse such a product.
• Quality chicken liver should be a rich brown color with a burgundy hue. If the liver is light, yellowish, or very dark, this is one of the signs that the bird was sick.
• High-quality beef liver should be a rich red tint. The darker the color, the older the cow was, and the higher the likelihood that she was sick.
• Quality pork liver should be dark. A light shade is one of the signs of freshness.

Video recipe

After watching this video, you will learn how to cook a tender, juicy and very tasty liver in a slow cooker. The author tells in detail what will be required for this, and how to prepare all the ingredients. And also shares the secret of cooking liver in sour cream with liquid gravy.