Stroganoff liver in a slow cooker

Category: Meat dishes
Stroganoff liver in a slow cooker

Ingredients

beef liver about 700 gr
onion 1 large onion
fresh tomato 1 PC
sour cream 4 tbsp. spoons
flour 2.5 tbsp. spoons
water 2 glasses
mustard 1 tbsp. the spoon
salt, pepper, bay leaf, herbs
vegetable oil for frying
carrot 1 PC

Cooking method

  • Rinse the beef liver, remove films and ducts, cut into small cubes.
  • Finely chop the onion and tomato. Cut the carrots into strips.
  • On the "Frying meat" mode in vegetable oil, fry the liver with onions and carrots for 7-8 minutes, stirring occasionally.
  • Then add flour, mix and fry for another 3-5 minutes.
  • Add chopped tomato and fry everything together, stirring occasionally, for 5 minutes.
  • Then add boiled warm water, add sour cream, stir.
  • Season with salt, pepper, add spices to taste.
  • Switch on the "Extinguishing" mode. I put it on 35 minutes.
  • Add bay leaves and herbs 5 minutes before finishing.

Time for preparing:

50-55 minutes

Cooking program:

Frying, Stewing

Note

The result is a marvelous liver and an even more marvelous gravy.

Vei
Did the liver turn out soft in the end? In theory, with such processing it turns out to be harsh.
I still can't find my recipe (((
Rick
I took it to bookmarks. I was just thinking about how to cook the liver in CF. But the question also arose - in such a time will it not turn out harsh? I will definitely do so.
AlikaBull
Girls, everything worked out great for me! The liver was soft !!! Apparently, a large amount of liquid and a low temperature during extinguishing are affected.
In some recipes, it was generally written what to put on stewing for 1 hour. But I immediately dismissed this
Vei
The fact of the matter is that I already did it for an hour, or even more, I don't remember, and it turned out tough. In general, I am not very friendly with the liver, only with pancakes.
To me my grandmother, whose liver even fried turns out to melt in the mouth, explained the following. If the liver is fried and covered with a lid, then it instantly turns out to be tough, and then it is necessary to stew it for at least 2 hours so that its softness returns. And if you do not cover it with a lid, it turns out to be soft. She told me all this after my last bad experience in CF. Since then I don’t buy or cook liver, only for pate.

And it has always been a mystery to me how in canteens a Stroganoff liver turns out to be soft and tender? ..
AlikaBull
Quote: Vei

The fact of the matter is that I already did it for an hour, or even more, I don't remember, and it turned out tough. In general, I am not very friendly with the liver, only with pancakes.
To me my grandmother, whose liver even fried turns out to melt in the mouth, explained the following. If the liver is fried and covered with a lid, then it instantly turns out to be tough, and then it is necessary to stew it for at least 2 hours so that its softness returns. And if you do not cover it with a lid, it turns out to be soft. She told me all this after my last bad experience in CF. Since then I don’t buy or cook liver, only for pate.

And it has always been a mystery to me how in canteens a Stroganoff liver turns out to be soft and tender? ..
Well, I didn't close the lid when frying
Rick
Quote: Vei

And it has always been a mystery to me how the Stroganoff liver turns out to be soft and tender in canteens? ..
By the way, yes. When I was in the hospital, the only thing that could be eaten in the canteen was just the liver.
Lozja
Quote: Vei

The fact of the matter is that I already did it for an hour, or even more, I don't remember, and it turned out tough.In general, I am not very friendly with the liver, only with pancakes.
To me my grandmother, whose liver even fried turns out to melt in the mouth, explained the following. If the liver is fried and covered with a lid, then it instantly turns out to be tough, and then it is necessary to stew it for at least 2 hours so that its softness returns. And if you don't cover it with a lid, it turns out to be soft. She told me all this after my last bad experience in CF. Since then I don’t buy or cook liver, only for pate.

And it has always been a mystery to me how the Stroganoff liver turns out to be soft and tender in canteens? ..

If I just fry, then 5-7 minutes is enough. if longer - it will be tough.
If I want to stew the liver in the CB, then I fry it with the lid open again for literally a couple of minutes on each side in flour (it is better to fry the onion beforehand, it needs more time). And then I add a little water or sour cream with water and turn it on for 5-6 minutes at high pressure. The veal oven prepared in this way simply melts in the mouth. The last time it was so tender that I had to look inside the pieces to see if it was cooked, I still couldn't believe that the liver could melt so much in the mouth. I really respect SV for this.
Vei
Quote: AlikaBull

well, when frying, I did not close the lid
In this case, I'm not talking about fried liver, but here it is fried for this dish not until cooked, but for further stewing?
Vei
Quote: Lozja

If I just fry, then 5-7 minutes is enough. if longer - it will be tough.
If I want to stew the liver in the CB, then I fry it with the lid open again for literally a couple of minutes on each side in flour (it is better to fry the onion beforehand, it needs more time). And then I add a little water or sour cream with water and turn it on for 5-6 minutes at high pressure. The veal oven prepared in this way simply melts in the mouth. The last time it was so tender that I had to look inside the pieces to see if it was cooked, I still couldn't believe that the liver could melt so much in the mouth. I really respect SV for this.
Cool, thanks, but for MV there are such tricks?
After all, live and learn, and you will die a fool anyway
AlikaBull
well, SV is not a mule ...
but at the expense of the duration of cooking, it seems to me useless to argue - try (at least on a small piece of liver) and write off the results
Vei
I will definitely try it next week)))
Piano
in our area, everything is explained simply by the composition for frying: in vegetable oil - there will be a sole
but if you fry on lard (animal fat), you can eat with your lips ...
Song
Quote: Piano

in our area, everything is explained simply by the composition for frying: in vegetable oil - there will be a sole
but if you fry on lard (animal fat), you can eat with your lips ...
I do not think so. The liver really cooks very quickly. As soon as you see that it has changed color, consider it ready ... Like a chicken file - if you overexpose it, it will be dry ...
Lozja
Quote: Song *

I do not think so. The liver really cooks very quickly. As soon as you see that it has changed color, consider it ready ... Like a chicken file - if you overexpose it, it will be dry ...

I support the previous speaker.

Quote: Vei

Cool, thanks, but for MV there are such tricks?
After all, live and learn, and you will die a fool anyway

In MV, I also stewed it in sour cream, but I don’t remember what happened there in the end. Because then I sat down tightly on one recipe for chicken liver on Pastry in a cartoon - with apples and onions. I took it on the same forum. And if I wanted liver, then I cooked it that way. And when I already bought SV, I tried to cook veal under pressure - well, this is a separate song, I already wrote above.
iritka
Quote: Vei
The fact of the matter is that I already did it for an hour, or even more, I don't remember, and it turned out tough.
Strange, it seems like this should not have happened. I learned in due time that you need to fry the liver no more than 10 minutes, but you need to stew it in sour cream for 30-60 minutes.So all my life I have been doing what used to be in ordinary pans, what is now in a multicooker.
AlikaBull
Girls, here's what else I thought .... 700 grams of liver is still a lot ... when I filled in the liquid, it was at the border of "6", and the bottom of the mule is still much smaller than that of the frying pan, maybe also that's why I fried it for so long - but I wanted the whole liver to be fried and there were no "pink" spots ... Therefore, the Time-Frying mode was on by default, and then I simply turned off and set the Quenching.
I hope I clearly stated my idea
pavekk
I advise you to add flour when you add water, from the beginning diluting the flour with water (in the old fashioned way), so it is more beautiful and the flour does not absorb oil in itself and does not burn.
Thank you for the recipe, I usually did so-so, tyap-blooper, your recipe tastes better.
kavilter
Today I cooked beef liver according to this recipe, I didn’t even expect that the liver from the festive table would fly off first - delicious, soft, and the sauce turned out to be for potatoes - you will lick your fingers. Thank you
Cricket
Prepared beef liver according to this recipe. Fried in butter, on the advice pavekk I dissolved the flour in water, and then poured it into a multicooker. Cooking 35 minutes on the "Stew" program. It turned out very tasty. For me, the words liver and rubber used to be synonymous. A miracle happened today. The liver can indeed be tender! Alla, thanks for such a wonderful recipe!

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