When does the hostess cook the liver? When there is no meat, the liver is more affordable at a price. When you want variety - from the liver you can cook many dishes. When you need to replenish the body with iron and other useful substances - this offal is simply a storehouse of nutrients. And the liver is cooked when you want a delicious favorite dish. For many, this is a liver stewed in sour cream.
It can be beef, pork, especially tender chicken or turkey.
Today, the housewife is even easier to cook thanks to kitchen assistants.
Liver in a slow cooker with sour cream is made easily and simply in various variations.
Basic principles of cooking a liver in a slow cooker with sour cream
Proper liver preparation is the key to the success of the dish.
Before cooking chicken liver in a slow cooker with sour cream, offal should be washed and, if desired, cut into pieces. Chicken has a small liver, and you can cook it whole.
If the liver of a large animal - pork, beef - you need to clean the film from it. As well as cutting into pieces, remove the bile ducts. They are pretty tough and tight. This should be done especially carefully if you plan to cook chops so that you can then cut the liver into layers.
In general, you can cut the liver with long strips, cubes of different sizes and, as already mentioned, plastics as chops.
The prepared liver is most often fried in oil until light or more golden brown. This will help keep the juice inside the product. To enhance this effect, often pieces of the liver are first rolled in flour.
Then, if necessary, add vegetables to the liver - onions, garlic, carrots and fry further or stew immediately, bay with sour cream.
You can take sour cream of any fat content. Often it is bred with water to have more sauce. But if there is a large amount of sour cream, you can not breed. True, the gravy then comes out quite thick.
Good seasonings for pork, beef, chicken liver with sour cream in a slow cooker - black pepper, allspice peas, bay leaf, dill and spices to taste.
A simple recipe for cooking chicken liver in a slow cooker with sour cream
Based on this recipe, you can experiment by adding various vegetables and spices. But a novice housewife is best to try just this way of cooking the liver in a slow cooker. Chicken offal is taken because it is easier to prepare and more tender, but you can use any other liver.
Ingredients
• Half a kilogram of chicken liver
• Large onion
• 100-200 grams of sour cream
• Flour for breading - 2-3 tablespoons
• Ground black pepper and salt to taste
• A pair of bay leaves
• Vegetable oil for frying.
Cooking method
Prepare the liver - rinse, cut into two or three parts.
Add salt and pepper.
Heat oil in a pan.
Roll pieces of liver in flour and put in butter. Fry on each side until golden brown.
Pull the liver into the bowl of the multicooker, and put the onions in the pan.
When the onion is browned, pour it along with the butter onto the liver. Add bay leaf.
Dilute sour cream with water, add to the bowl of the multicooker. To salt.
The sauce should completely cover the liver, in the process of cooking its volume will slightly decrease, so the amount can be adjusted using water.
Put the Extinguishing program for 40 minutes.
Serve the finished liver in sour cream with potatoes, noodles or another side dish to taste.
Original: pork liver plus apples and sour cream
Inclusion of apples in the recipe will help to complement the liver dish with fresh fresh flavors. It is advisable to take fragrant and sour, hard varieties, otherwise loose and overripe can turn into porridge. In addition, the apple will mask the light bitterness of the pork liver.
Ingredients
• Half a kilogram of pork liver
• Large onion
• Two medium apples
• About a glass of milk
• Two spoons of sour cream
• Flour for liver collapse
• Cooking oil
• Salt, ground black pepper.
Cooking method
Strip the liver from the films, cut into layers, then - into thin strips.
Pour milk into the liver and leave for an hour.
Remove from milk, dry.
Roll the liver strips in flour and put in a crock-pot with a small amount of vegetable oil.
Set the mode Frying or Baking for 10 minutes.
Peel the onion and cut into half rings.
Remove the middle from the apples and cut into slices.
Turn the liver over, lay the onions and apples on top, put in for another 10 minutes to fry.
Salt, pepper, put sour cream and put in the Stewing mode for 20 minutes.
There is a little sauce in this dish, but apples add juiciness to it.
Tomato-sour cream liver in a slow cooker
According to this recipe, both beef and chicken liver in a slow cooker with sour cream and tomatoes will turn out to be excellent. You can choose the liver of other animals. The sauce is not quite ordinary; it seems to combine two - sour cream and tomato. Plus garlic, spices, and it turns out just a royal dish! Rice, potatoes, and just fresh bread rolls are suitable for him.
Ingredients
• Half a kilogram of beef, chicken, turkey or rabbit liver
• One onion
• One large ripe tomato
• A spoon of tomato paste or ketchup - optional
• garlic clove
• Two spoons of sour cream
• Ground black pepper
• Allspice
• clove bud
• Dill and basil greens
• Cooking oil.
Cooking method
Prepare the liver properly - peel off the films, if any, wash, cut.
Pour oil into the bowl of the multicooker and put the liver, turn on the Frying program for 10 minutes.
Finely chop the onion.
Dip the tomato in boiling water, remove, remove the skin, finely chop.
Turn the liver over, cover with onion, turn on for another 10 minutes on the Fry.
Put tomatoes, spices, mix and let fry for another 5 minutes.
All of the above manipulations can be done in a pan, and not in a slow cooker.
Stir sour cream with half a glass of water and, if necessary, with ketchup or tomato paste - when used, the dish will be more "tomato".
At the end of the frying, combine the liver, onions, tomatoes and sour cream in a multicooker bowl.
Salt and set the Extinguishing mode for 20 minutes.
After the signal, fill in chopped fresh herbs and hold for five minutes before serving.
Liver chops with sour cream in a slow cooker
A large-sized liver is suitable for chops - chicken is hardly useful here. It can be turkey, beef or pork liver. Real chops, of course, are served fried, but in this case, putting out the liver chops in sour cream in a slow cooker is not out of place: the dish will turn out to be more tender and rich in taste.
Ingredients
• A piece of liver with half a kilogram weight
• Two spoons of sour cream
• Freshly ground black pepper
• Soy sauce - a couple of spoons
• One or two eggs
• Three tablespoons of flour
• garlic clove
• Provencal herbs or a pinch of other spices to taste
• Three tablespoons of cooking oil.
Cooking method
Wash the liver, clean from films and ducts. Cut into flat pieces 1-2 cm thick. To better do this, you can freeze the liver.
Gently and slightly beat off the pieces, pour soy sauce, pepper, leave for five minutes.
Pour oil into a pan or multicooker bowl.
Dip the liver pieces in a stirred egg, then in flour and put in butter.
Fry in a frying pan to a crust or in a slow cooker in frying mode for 10 minutes on each side.
Crush the garlic.
In a multicooker bowl, sprinkle pieces of the liver with garlic, herbs, grease with sour cream.
Turn on the quenching mode for 20 minutes.
Serve with potatoes, rice or just fresh vegetables.
Liver cutlets in a slow cooker with sour cream
An unusual recipe for liver patties - very juicy and tender, this is achieved by adding fat. A large amount of garlic is surprising, but in the finished dish there is no sharp garlic taste or smell, it transfers its aromas to the entire liver mass and enriches the cutlets. You can take any liver, you can try to cook chicken chicken liver cutlets in this slow cooker with sour cream according to this recipe.
Ingredients
• Chicken or beef liver - 500 grams
• Raw pork fat - not salted - 200 grams
• A whole head of garlic
• Salt and pepper to taste
• A teaspoon of baking soda
• Two tablespoons of flour or semolina
• Two onions
• A glass of sour cream
• Vegetable oil.
Cooking method
Rinse the liver, remove the veins, cut into slices.
Also cut fat.
Peel the garlic.
Skip the liver, lard and garlic through a meat grinder.
Add soda, salt, pepper to the minced meat.
Pour flour or semolina and, after mixing, let stand for half an hour.
In a frying pan or in a multicooker bowl, fry the patties, spreading the mass with a spoon. In the slow cooker, use the Baking mode for 10-15 minutes.
To make the sauce: fry the finely chopped onion in a spoonful of oil until golden brown. Put sour cream, add salt, let it boil.
In a multicooker bowl, place the patties and cover them abundantly with sauce. If they do not fit in one layer, make in several.
Set Extinguishing mode to 20 minutes.
Serve the patties with vegetables or any side dish.
Chicken liver in a slow cooker with sour cream and mushrooms
Mushrooms and onions to the liver, cream to sour cream for sauce - the ingredients of this dish are more than the usual stewed liver, and the taste is richer. At the same time, the dish turns out to be quite light, because mushrooms, carrots and onions do not add weight, but rather, “dilute” the liver.
Ingredients
• Chicken liver - half a kilogram
• Two large or three medium onions
• Large carrot
• 100 grams of champignons
• 100 grams of sour cream
• 100 grams of cream
• One egg
• 50 grams of hard cheese
• Salt to taste
• Vegetable oil.
Cooking method
Peel and chop onions.
Heat the oil and put the onion fried - until golden brown.
Cut carrots into cubes.
Put to the onion, fry for about five minutes.
Cut the liver into slices and send to vegetables. She should lightly brown.
Cut champignon into suitable pieces, depending on size. Add to liver. Fry another five minutes.
Put the fried ingredients in a multicooker bowl. Salt to taste.
Beat eggs slightly, mix with sour cream and cream.
Pour the contents of the multicooker bowl with this mixture.
Sprinkle with grated cheese on top.
Set the Baking program for 30 minutes. After the signal, let stand for another 10 minutes and serve.
Tricks and tips for cooking a liver in a slow cooker with sour cream
Before you roll the liver in flour, you can mix the flour with salt and black pepper. Then the dish no longer needs to be salted and pepper, during frying it will be saturated with the necessary tastes, and the flour will be grasped with a golden brown.
To clean the pork or beef liver from the shell, you need to lower it in boiling water for a second. Then the film is quite easily removed.
In those recipes where you first need to fry foods, you can do this both in a pan and in a slow cooker by choosing the Frying or Baking modes.
