Veal liver: recipes in sour cream

In many cuisines around the world, the liver is the main ingredient in delicacies. And this is not in vain, because it is useful and nutritious. The protein content in the product is the same as in any kind of meat, and the microelements are much larger, and besides, they are more easily absorbed by the body. It is for this reason that liver based dishes are key in the diet menu and are indicated for various ailments.

Benefit or harm

Veal liver is considered one of the useful types of offal. It contains a huge amount of microelements that can raise immunity. However, increased use of the product may lead to satiety of the body with heavy metals. On the recommendation of doctors, the liver is indicated to people suffering from such ailments as anemia of varying severity, atherosclerosis, diabetes, infectious diseases, kidney diseases, central nervous system, heart diseases. For people on a diet , liver dishes are an excellent source of all the necessary microelements, while it is low in calories.

Caloric content and composition

Veal liver, recipes from which are very common, is one of the most dietary kinds of offal. It has a caloric value of 124 calories per 100 grams. Also, the product has an increased content of such trace elements:

• Vitamins A and B;
• Heparin;
• chromium;
• phosphorus;
• magnesium;
• zinc;
• sodium;
• potassium.

For 100 grams of the product, there are proteins 19 grams, fats 3.3 grams and carbohydrates 4.1 grams.

Secrets of cooking the liver

In order to make the dish from the liver tasty, it is necessary to adhere to some recommendations for cooking offal. First of all, the high taste of the product depends on its correct choice. Pieces should be medium color, soft and resilient. Before cooking, thoroughly wash the flesh, remove films and veins, as well as ducts and bile, if it is preserved in the liver. To give the sub-product a special softness, it can be soaked in milk for two to three hours or brew it in boiling water for five minutes. It is not recommended to expose the liver to prolonged heat treatment, it can become stiff. Frying 12 minutes and cooking for about an hour is the optimal cooking time for a product such as veal liver. Recipes of dishes from it exist different, but one deserves special attention. This liver is in sour cream.

Veal liver in sour cream sauce

As a useful and nutritious dish, a veal liver can be cooked. Recipes in sour cream are the best choice, as they are light and exquisite.

To prepare a dish you need:

• Calf liver 0.5 kg;
• Onion - 2 pieces;
• Carrots - 1 piece;
• Sour cream low-fat - 200 ml;
• Flour - 2 tablespoons;
• Roasting oil - 2 tablespoons;
• Salt, favorite spices, bay leaf.

There is a natural question: is the liver a veal, how to cook in sour cream? The recipe is pretty simple. It is necessary to prepare a bow. Clear and cut it in any shape. In fact, the amount of onion can be adjusted for personal taste preferences. Carrots should be cleaned and cut into strips or slices. Frying pan fry and save in vegetable oil prepared vegetables until soft.

The liver must be soaked in milk for half an hour before preparation, and then cut into slices, the thickness of which should not exceed three centimeters. Tape the by-product, then fry together with the vegetables. Mix. Cover with a lid and leave to simmer on low heat for three minutes with constant stirring.

Once the liver is soft, add about half a glass of water, salt and pepper to the pan. Extinguish fifteen minutes and add bay leaf. In the meantime, sour cream mixed with flour, adding a glass of boiling water and pour into a frying pan, where the veal is languishing. Recipes for the preparation of a sub-product under sour cream contain recommendations for the duration of the sauce or its consistency. In this version, the sauce is brought to a boil and the dish is removed from the fire.

Liver in sour cream in a multivariate

A delicious dish with sour cream sauce is a veal liver. Recipes in a multivariate will help to prepare a dietary product quickly and easily.

From the prepared amount of the main ingredient, you can prepare three portions of the dish. So, you need:

• Liver - 600 grams;
• Onion - 2 pieces;
• Carrots average - 1 piece;
• Sunflower or olive oil - 3 tablespoons;
• Flour for breading - as required;
• Salt, black pepper.

For sauce: 50 ml sour cream of average fat content, 1 teaspoon of mustard, one clove of garlic for flavor, 0.5 teaspoon of dill and parsley, milk or cream 250 ml, salt and pepper to taste.

Let's consider a way of preparation of a dish with sour cream from such an offal, as a veal liver. Recipes of the best cooks contain the following recommendations. To begin with, you need to set the "Baking" mode for 1 hour in the multivariate. Thus, the product will turn out to be soft and gentle.

Vegetables, peel onion and chop with thin, random slices. Carrots rubbed on a large grater. The liver is cleaned of films, lived and rinsed. Cut the main ingredient into medium sized pieces and dress it in flour pre-mixed with salt and pepper.

Pour the vegetable oil into the cup of the multivarka and put the product on the pan. Cook for ten or fifteen minutes, stirring occasionally. Then add the onions and carrots, and after another ten minutes, pour the sour cream sauce. Cook until the end of the program signal and leave to languish in the switched off device for another five minutes. Thus the dish will come, and a very delicious veal liver will come out. Recipes for making sauces from sour cream are quite simple, here is one of them: mix sour cream with mustard, chopped garlic, herbs, salt and pepper. All carefully mix and pour in milk or cream. The sauce is ready.

For a side dish, you can use pasta, potatoes, rice or buckwheat porridge.

Liver with mushrooms in sour cream

To prepare the next dish you will need a fried calf liver. Recipes can be combined, and from a conventional roasted by-product to cook a masterpiece of cooking.

For a dish you need:

• Calf liver - 0.5 kg;
• Mushrooms (champignons) - 0.3 kg;
• Sour cream - 0,3 l;
• Onion - 1 piece;
• Vegetable oil - 50 ml;
• Salt, bell pepper or ground.

All products are rinsed and cleaned. The flesh of the offal is cut into small pieces, onions - half rings, champignons shredded by large plates. Heat the frying pan and fry it onions until golden, then add mushrooms to it and fry until the water evaporates completely. To leave. Heat the frying pan again and fry the liver on it from all sides until half cooked, add the fried vegetables and mushrooms and simmer for 15 minutes. Pour the sour cream and cook for another five minutes, at the end adding spices.

Recipe in a pot with potatoes and mushrooms

Tasty dishes from sub-products do not cost only one ingredient, such as a veal liver. Recipes can be with various additions, for example, with potatoes and mushrooms. In order to make this dish fragrant and tasty, you can use ceramic pots. Thus, you can not only cook the dish portionwise, but also effectively serve it.

You will need:

• Liver - 300 grams;
• Champignons or other mushrooms - 20 grams;
• Potatoes average - 4 pieces;
• Onion - 2 pieces;
• Sour cream - 3 tablespoons;
• Oil - 2 tablespoons;
• Salt and a mixture of peppers.

Piece of pulp thoroughly rinse and remove all the film and veins. Cut into small cubes and fry in oil. Mushrooms, cut into two parts, boil until cooked. In the pot put the liver, mushrooms, potatoes, pre-cut into large pieces, chopped onions, sour cream and spices. Add a little water (not more than 50 ml) and put in the oven at 180 degrees for 30 minutes

Fried calf liver

Another dish that should be appreciated is the fried calf liver. Recipes with photos are very appetizing, and you can prepare such a dish for any event.

To prepare four servings you need:

• A calf liver - 800 grams;
• Flour for breading;
• Salt and pepper - to taste;
• Vegetable oil - 3 tablespoons.

Cut the liver into thin slices. Mix flour for breading with salt and pepper, and then roll it in the resulting mixture. Shake the frying pan over high heat, pour in the vegetable oil and fry the liver from two sides to a crust for two minutes on each side. When all is fried, fold it in a warm frying pan and cover with a lid. To sustain so five or seven minutes. Everything is ready, you can start eating.