How to learn how to cook delicious liver in sour cream in a pan 🥩

Kitchen appliances and utensils: tile, cutting board, bowl, frying pan with a lid, knife, kitchen spatula, measuring cup.

Ingredients

Step cooking

1. To get started, get ready: you should thoroughly rinse the liver. You can take a piece more than what is written in the recipe (in this case, it is not necessary to maintain ideal proportions). Put the liver in a bowl of cold water or milk. While the liver is "soaked" (and this is about an hour), excess blood will come out of it, and it will not be bitter in its finished state. Go to the immediate preparation of the dish. Using a knife, clean the liver of the film and veins, if any. The film is removed very easily if you pry it a little with a knife, and then just pull it off with your fingers.
   
2. Now you need to cut the liver into small “straws” or sticks. Very carefully cut the layers from a common piece, and then cut into strips (if necessary, cut the strips in half - too long “straws” are not needed).
   
3. Peel and rinse one large onion under running water. Cut it into large cubes or half rings, if you like this option of slicing.
   
4. Place a frying pan on a stove and turn on a high heat. When the bowl warms up, pour in 30 ml of vegetable oil. First of all, send chopped onions to the pan and fry until golden brown.
   
5. Put the liver to the onion and, stirring constantly, fry for about 3-4 minutes. When the liver “grasped” well, turned gray, make the fire medium and fry for another 1 minute.
   
6. At this point, add a little black pepper, salt and stir. True, many chefs advise to salt the liver both during frying and during cooking at the end of cooking. So you can better guess with the proportion, and not over-salt the dish.
   
7. Pour (or lay out, depending on the degree of fat content) sour cream and mix well.
   
8. You can cover the pan and simmer the liver for 5-10 minutes. Open the lid and mix the liver. Do not overdo it - otherwise it will become "rubber". To prevent this from happening, carefully follow the time limit - finely chopped liver is fried, in general, for no more than 10 minutes (chicken and beef), or 20 minutes (pork). The dish is ready, you can call the household to the table.
   

Video recipe

Watch the video on cooking the liver according to this recipe, that is, with sour cream and in a pan. You will see the whole process from beginning to end, and you will not have any questions related to the recipe or its execution.