Liver sauce with sour cream
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I saw the recipe on paprika TV and I found it very interesting, it tastes good
- 3-4 pieces of chicken liver
- Red wine
- olive oil
- salt pepper
- 2-3 slices of red pepper
Preparation time: less than 15 minutes
RECIPE PREPARATION Liver sauce with sour cream:
Rinse the pieces of liver, peel them and put them in a pan with olive oil, lightly fried, season with salt and pepper and then quench with red wine and enough water to cover. After about 10 minutes (no need to run out of complete sauce), remove from the heat. Leave to cool a little, then add the sauce together with the chicken livers in the food processor, add salt and pepper and sour cream. Pass everything well until it forms a sauce. Serve with chicken, pork, duck.
Chicken liver in sour cream sauce
When we buy meat we choose many options: chest, thighs, muscle and very often we ignore the liver.
This is wrong because they are really healthy, nutritious and easy to make. For example, today we will present you a delicious recipe from liver made with a little cream.
At the end you will lick your fingers, good ones will come out.
The ingredients you will need are very accessories in terms of price, there are not many and you can find most of them right in your home already.
You will need exactly cream for cooking, a casserole with chicken liver, onion, parsley butter, salt, pepper and oil.
The advantage of this recipe is that it does not impose exact amounts on you, so you can dose your own measures.
Boil for the beginning of the liver for about 20 minutes. Melt the butter in a pan. Then clean and chop the onion as finely as possible and put it to harden in the melted butter.
After it has browned a little, add it to the liver. Add a little more water, salt, pepper and cream for cooking.
Leave the pan on medium heat until the cream becomes thicker and until the livers are boiling.
You can taste the livers and when they are penetrated you can turn off the stove.
And ready, your mess is ready. You can serve it immediately because it is very good hotter than cold or reheated.
In order for your meal to be really delicious and especially complete, you can also make a polenta that you can combine with the livers made in cream.
This is one of the most loved dishes by Romanians. It is made very quickly, you do not need many ingredients and in addition it is extremely healthy.
So you will need only half a liter of water, 180 grams of polenta flour and a little salt.
To speed up the preparation process, turn the heat on the stove higher and bring the water to a boil. When it is close to that point, put the corn in the water in the form of rain.
Stir every time so that no lumps form. When you have put all the flour, turn the heat very low and let it boil.
If you don't want your polenta to stick, mix it from time to time with a wooden spoon. You can taste it and stop the fire when it's ready.
If you want a polenta with a special taste, add a little milk while the polenta boils.
Wash the chicken livers and boil them in water for 15-20 minutes.
Peel, wash and finely chop the onion and put it in a saucepan, in hot oil, then add the mushrooms, bay leaf, pepper, salt and a cup of water. Cover the pan with a lid and simmer the onions and mushrooms over low heat, stirring occasionally.
In the meantime, prepare the garnish. Peel an onion, wash it and finely chop it and put it to harden together with the diced pepper. Add salt, a cup of water and simmer for 5-10 minutes. Wash the rice and add it over the onion. Add a cup of water and bring to a boil over medium heat.
Remove the livers from the water and rinse them well with cold water, then add them over the mushrooms and let them boil.
Mix the cream with the cheese and two tablespoons of water and pour over the liver. Sprinkle with nutmeg (which is passed through a strainer so as not to remain dense), mix everything well and let it boil for about 5 minutes. At the end, add the washed and chopped dill (I used dry, because I didn't have it fresh) and adjust the salt sauce.
Serve this delicious dish with a rice garnish.
Try this video recipe too
0.5 kg of chicken liver,
1 kg tomatoes,
1 small onion,
1 clove of garlic,
1 cup of cooking or paying water.
Put the tomatoes in hot water for a few seconds to peel them more easily, then clean them and pass them with the blender until you get a sauce. Finely chop the onion and garlic and then add them to the sauce along with a cup of cooking / plain water. Put the mixture on the fire and let it boil for about 15 minutes.
Meanwhile, wash the livers and bring them to the boil to remove the foam from them. Rinse them well and add them to the boiling sauce. Let it simmer until the sauce drops a little, then pass it with the blender or fork.
This recipe is recommended from the age of 9 months because it contains tomatoes and they should be given to the baby around this age. Because this preparation contains only two ingredients, you can use the recipe to check if your baby reacts properly when he comes in contact with tomatoes (a food with a high allergen factor). You can serve it to the liver in a bowl or on a slice of fresh bread.
Liver with mushrooms and sour cream sauce
If you make a sour cream sauce you have turned any ordinary food into a delicious one & ndash at least that is my impression! In addition to the chicken breast with sour cream, which was a total success in the family, I also tried a new recipe with sour cream sauce: liver with mushrooms and sour cream! It is quite easy to prepare and the result is surprisingly tasty!
What ingredients do you need for 4 servings of liver with sour cream:
- about 500 grams of liver
- 5-6 large mushrooms
- 100 ml wine
- 2-3 cloves of garlic
- 250 ml sour cream (a small box)
- a teaspoon of salt
- 5-6 peppercorns
- 2-3 tablespoons of sunflower oil
- 25 gr butter
And now let's start preparing the liver with mushrooms and sour cream sauce. Wash the livers well and cut them into 1 cm wide strips. In a pan melted 25 gr butter, add the livers and cook until golden brown.
Meanwhile, cut the onion into small pieces and fry it in 2-3 tablespoons of oil in another pan. Add the mushrooms cut into thin slices over the onion. Fry the ingredients over low to medium heat and stir constantly, until the onion becomes translucent and the mushrooms soften.
Add onions and mushrooms over the liver, add another 100 ml of wine, 5-6 peppercorns and optinally you can put 2-3 cloves of crushed garlic. Let everything simmer for 15-20 minutes, stirring constantly. When the food has boiled, add a teaspoon of salt, mix well and let it boil for a few more minutes. Taste the food and if necessary, add a little more salt.
TYPE! It is not recommended to skip raw or cooked livers because they will harden.
Separately, in a bowl, mix the cream with 3-4 tablespoons of cold water, until you get a fairly fluid composition. Add the sour cream over the liver after it has cooled a little (about 5 minutes after you turn off the heat in the liver) and mix to homogenize the sauce.
The food is only good to serve now! It goes great with a galda polenta and a little greenery (dill or parsley) or with donuts or cucumbers in vinegar.
Chicken Liver with Cream Sauce
Easy to prepare these Chicken Liver with Cream Sauce and are perfect for lunch or dinner. When you are full of ideas, this food with chicken liver will get you out of the impasse. They can also be served with a Rubbed hot polenta!
- Rubbed polenta
- Rubbed polenta
Chicken Liver with Cream Sauce & # 8211 Ingredients
500 g of chicken liver
1 larger onion (or 2 medium ones)
250 g sour cream 20%
2 tablespoons butter
1 teaspoon sweet paprika
salt and pepper at the end
100 ml water
Chicken Liver with Cream Sauce & # 8211 Preparation
Peel a squash, grate it and squeeze the flour. Melt the butter in a pan, add the finely chopped onion and cook. Place the livers rolled in flour over the hardened onions and let them fry a little on one side, after which they return.
Put about 100 ml of water, a teaspoon of paprika over it and let it boil for 2-3 minutes. In this way a thicker sauce is formed. Put the sour cream on the liver and let it boil for about 2 minutes with the sour cream.
Put the liver and sauce on a plate and then season with salt and ground pepper (if we salt the liver before they will harden).
They can also be served with rice, mashed potatoes or fresh bread. We hope you like it and try this delicious liver recipe.
Here are other ideas with chicken liver!
- Won with chicken liver
- Pumpkins and liver rolls
- Homemade pate
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Pork meatballs in sour cream sauce
Make small balls out of the meat mixture with wet hands.
After you have made all the meatballs, pass them through the flour.
Heat the oil over medium heat and fry the meatballs, turning them on all sides.
Remove the meatballs on a plate lined with kitchen towels to absorb excess oil.
Put 2 tablespoons of oil in a pan over medium heat, then add the butter.
When the butter has melted, add the onion and a pinch of salt.
When the onion has softened, add two tablespoons of mustard and stir a little. Add the hot chicken soup.
Then add the liquid cream and stir from time to time and cook for 6-8 minutes.
Add salt and pepper, and when it boils, add the meatballs.
Boil the meatballs over low heat for 5-6 minutes, turning all sides frequently.
In a pan add two tablespoons of oil and then the garlic.
Stir a few times and then add the green bean pods. Cook until the beans are soft enough.
Serve the hot meatballs with a generous portion of green beans.
Recipe video PORK CHIFTELUTE IN SMANTANA SAUCE lower:
Liver in cream sauce
I was talking to a friend about & # 8220traditional cuisine & # 8221 and I came to the following reasoning. Given that most recipes, in one way or another are derivatives of other recipes, of other peoples or cultural areas, it is fair to categorize a recipe in the category & # 8220traditional cuisine & # 8221 of a people, if your parents, then you grew up on these recipes. So, if your grandmother learned that recipe from someone, you can already call it 'traditional'.
Now, let's move on to a traditional recipe, in the sense set out above: liver in sour cream sauce, mashed potatoes and the most common vegetable salad. Because I haven't tasted liver in a long time.
We need a minimum of ingredients:
500g of poultry liver
3 medium onions
150g homemade samntana but less fat
1 teaspoon turmeric tea
I thoroughly cleaned the liver of the skin and iron.
I hardened it over high heat, then added the liver. I cooked it for a while (about 3 minutes) until the proteins coagulated, I mixed it, I turned on the heat more slowly and I put the lid on.
After another 10 minutes I added salt, ground black pepper and turmeric, I added the seeds, I mixed the contents and I left the pan with the lid on the fire for about another 7 minutes.
I don't think it's new to anyone how to make mashed potatoes. The only difference is that I put in it (towards the end, when the potatoes are 2/3 ready) and a little chopped onion as small as possible, a very small carrot given by grater, and a teaspoon of sour cream when grinding the potatoes .
That's about it. Stay healthy!
Liver in tomato sauce served with polenta & # 8211 a recipe with a special taste
Liver in tomato sauce served with polenta
Chicken livers are an ingredient & # 8220multicolor & # 8221 suitable for many dishes, with different sauces, with different garnishes and with different spices.
This recipe is with a tomato sauce that gets a spicy taste from the garlic, for an intense taste it can be prepared with chili. It has a polished garnish that you can replace with something else: pasta or mashed potatoes.
Liver ingredients in tomato sauce served with polenta
For the liver in tomato sauce
- 500gr liver
- 1 large onion
- 1 large can of tomatoes
- 2 cloves of garlic
- 150ml water
- 1 tablespoon sour cream
- salt, pepper, basil
Method of preparation
Peel and finely chop the onion, heat the oil in a pan and then heat the finely chopped onion until soft.
We thaw the liver, if necessary, and wash them well, add the liver next to the onion and fry them on both sides, meanwhile we clean the garlic cloves and cut them into small pieces, add them next to the liver and leave them to harden for a few minutes.
Season to taste with salt and pepper, add tomatoes and water, mix gently and simmer for 15-20 minutes.
Until it boils we have enough time to prepare the polenta, I did not give the exact ingredients but I give an example of how you can do it easily without exact quantities: take a cup, measure a cup of corn, which needs (with the same cup) 3 cups of water or milk.
Weigh the malai, put it in the pot with water or milk and salt, mix well to dissolve the malai in the water. Stir from time to time until the water starts to boil, then stir continuously so as not to have lumps, so boil for 15 minutes. When ready add a tablespoon of butter and mix well.
When the livers are ready, remove from the heat, season with basil, add a tablespoon of sour cream and mix everything.
Serve warm liver with polenta and green parsley leaf.
1. Liver ingredients with tomato sauce 2. Finely chopped onion 3. Heat oil in a pan 4. Onions to harden 5. Quality onion 6. Add the liver to the frying pan 7. Finely chopped garlic 8. Garlic pieces added next to the liver 9. Season with salt 10. Season with pepper 11. Canned tomatoes 12. Water poured over the liver 13. Season with basil 14. A large spoonful of sour cream 15. Liver with tomato sauce 16. Salt water 17. Malai added 18.Unt added 19. Liver with tomato sauce served with polenta 20. Decorate with parsley leaf 21.Presentation suggestion 22.Presentation suggestion
500 g of chicken liver
6 cloves garlic
salt, pepper to taste
4 tablespoons oil
We wash the livers and clean them of the skins. Season to taste with salt and pepper and put them in a pot in hot oil. Add the mushrooms and crushed garlic, then cover them with water, put on low heat with a lid! From time to time we stir so that it doesn't stick! We let them down. When they are ready we can add crushed garlic! Serve with pleasure with polenta!
Try this video recipe too
Method of preparation
We clean the livers, wash them well, then drain them in a strainer.
We put the milk in a bowl and put the livers in it for 2 hours, but it would be best to leave them in the evening until morning.
Peel the onion, then cut it into slices and fry in 30 g butter.
Add the sugar, stirring constantly, until the onions are caramelized. Cover the pan and leave for 5 minutes until the sauce drops, stirring occasionally. Turn off the heat and keep the onion warm.
Mix the flour with the paprika, pepper and herbs, then pass the liver through the flour. Put the melted oil and butter in a pan and then fry the livers on all sides until golden brown.
Homogenize and season the sour cream, mayonnaise, mustard, garlic passed through the press.
Put the browned livers on the plate, over them the caramelized onions and a little sour cream sauce. I served the liver with mashed potatoes.