Creamy Beef Liver with Onions

A delicious, inexpensive dinner dish for the whole family! Beef liver in sour cream in a frying pan with onions is an example of a quick and easy dinner option. In addition, the liver is also very useful — it is a source of iron. Sour cream sauce gives the dish juiciness and tenderness.
cook time: 40 min
Logan Winslow
Creamy Beef Liver with Onions

Nutrition Facts (per serving)

141
Calories
8g
Fat
7g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 2 tbsp
Water (boiling water) 150 ml
Sour cream 100 g
Bulb onions 1 pc
Vegetable oil 2 tbsp
Beef liver 400 g

Recipe instructions

Step 1

Step 1
How to make soft beef liver in sour cream in a frying pan with onions? Prepare your food. Thaw the frozen liver in the refrigerator without letting it become soft. Fresh, on the contrary, freeze it a little, this will make it easier to cut and peel. Sour cream is suitable for any fat content. Remove the sour cream from the refrigerator in advance. This will prevent it from curdling during cooking. Read about other nuances of using sour cream in sauces in a separate article at the link at the end of the recipe.

Step 2

Step 2
Peel the onion and cut into thin feathers.

Step 3

Step 3
Clean the not completely defrosted liver from films and veins. Then cut it into small pieces. Do not chop too much — the thicker the pieces, the juicier the liver will be.

Step 4

Step 4
Place the livers on the board in one row. Salt and pepper it. Dust the tops of the pieces with flour, then turn them over and dust the other side — this is faster than breading each piece separately in a bowl.

Step 5

Step 5
Heat a frying pan over medium heat, pour vegetable oil into it for frying. Place onion in hot oil. Fry it, stirring, for about 5 minutes, until translucent. Read about how to choose the perfect frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

Step 6

Step 6
Then move the bow to the side. Place the liver pieces in one row in the vacant space. If there is little oil left after the onions, pour in a little more before laying out the liver.

Step 7

Step 7
Fry the liver on one side until golden brown, then turn over to the other. Fry it until golden brown on the other side too. 5 minutes on each side is enough; there is no need to bring the liver to readiness, as it will still be stewed in sour cream. Just don’t forget about the onion, stir it from time to time too.

Step 8

Step 8
Pour boiling water into the sour cream and mix well until smooth — this way you will avoid further curdling of the sauce. Pour sour cream and water into the pan with the liver. Mix the liver with the sauce.

Step 9

Step 9
Turn the heat to low and cover the pan with a lid. Simmer the dish for 10-15 minutes, depending on the size of the pieces. But not longer — the liver becomes tough from long stewing. Taste the sauce and add spices as needed.

Step 10

Step 10
Before serving, sprinkle the liver with chopped parsley or other herbs to taste. Bon appetit!

Additional rubrics

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