Beef liver in sour cream sauce in a duet with potatoes (pressure cooker Polaris 0305)

[For the sauce:]

Beef liver in sour cream sauce in a duet with potatoes (pressure cooker Polaris 0305)

Category: Meat dishes

Ingredients
Beef liver	300-400 g
Potatoes	1 kg
Bulb onions	1 PC.
Olive oil	3 tbsp. l.
For the sauce:
Sour cream	150 ml
Water	50 ml
Flour	1 tbsp. l.
Fine salt	0.5 tsp

Cooking method

• This is a dish for an everyday table. The recipe comes in handy when there is absolutely no time or opportunity to stand over the pan and monitor the liver. It is convenient to put everything in one device at once and get both a soft tasty liver and mashed potatoes to it.
• We really enjoyed. Therefore, I am sharing the recipe with you.
• Preparation:
• 1. Soak the liver in water or milk for at least 30 minutes. Cut into cubes. Dip in flour.
• 2. Cut the onion into quarters.
• 3. Turn on Fry program, pressure - 2.
• 4. Fry the onion in olive oil until golden brown, slide it to the side.
• 5. Place the liver and fry it on 2 sides. (This takes a few minutes. Because all you need to do is close the pores to prevent the liver from becoming hard from the loss of juice.)
• 6. Stir the onion and liver.
• 7. Prepare base for sauce: Mix the sour cream, water, flour and salt until smooth. Pour over the liver. (You can add bay leaves.)
• 8. Place the steaming rack on the liver. Put salted peeled potatoes on it.
• (I had a very large potato, so I cut it into pieces the size of a medium potato.)
• 
• 9. Install the program "Quenching", pressure - 2, time - 20 minutes.
• 10. At the ready signal, open the pressure cooker by forcibly bleeding off steam.
• 11. Remove the potatoes. Make mashed potatoes by adding milk, add salt.
• 12. Serve with the liver with a delicious sauce.
• Bon Appetit.
• 

The dish is designed for

3-4 servings

Time for preparing:

30-35 minutes

Cooking program:

"Frying" + "Stewing"

National cuisine

Russian

Note

And if not a pressure cooker, but just a slow cooker, then on what program to cook the potatoes?

Didn't the liver become tough after stewing? And you have an overhead steamer in the SV?

I also wanted to ask about the liver, not a lot of her 20 minutes under pressure, didn’t she get stiff?

I also wanted to ask about the liver, not a lot of her 20 minutes under pressure, didn’t she get stiff?

I still can't make friends with the liver. My granny usually just beats the liver and soaks it in milk, then rolls it in flour and just fries it. The liver then melts in the mouth. At the same time, she punished me, in no case should I cover it with a lid, otherwise the liver will become hard and then it will have to be cooked for another hour and a half or two, if at all, something after that will help!

For me, in MV, in SV, if after frying I further carcass, then everything is the end, the liver is oak and the mood is at zero (((

[Elena]

And if not a pressure cooker, but just a slow cooker, then on what program to cook the potatoes?

Elena, you can try "Stew" for 40 minutes. Put the potatoes on top, but cut them smaller. I haven't tried to cook in CF, but I think it should work out.

[Vei, Lerele,]

Vei, Lerele, I will answer your questions about the liver.
For a liver, there is such a rule: either fry for a maximum of 8 minutes (4 minutes on each side) for slices 1 cm thick, or simmer for 40 minutes. If you do not follow this rule, the liver turns out to be tough.
If I used CF, I would cook for 7-8 minutes. For SV, she took such time that and the liver was delicious, and the potatoes had time to cook... The liver did not melt in the mouth, like when frying, but soft. We ate with the sauce with great pleasure.

I still can't make friends with the liver. My granny usually just beats the liver and soaks it in milk, then rolls it in flour and just fries it. The liver then melts in the mouth. At the same time, she punished me, in no case should I cover it with a lid, otherwise the liver would become tough and then it would be necessary to cook it for another hour and a half or two, if at all, something after that would help!

For me, in MV, in SV, if after frying I further carcass, then everything is the end, the liver is oak and the mood is at zero (((

Vei, I fry almost like your grandmother. I soak any liver, but not always in milk. Sometimes just in the water. Then I roll it in flour and put it on a hot frying pan. True, I never beat off.
The lid limitation is controversial: I, for example, always cover the pan with a lid for a few minutes. It turns out a soft liver.

.. do you have an overhead steamer in the SV?

In Polaris, alas, there is no top steamer, only a steaming grate. Not very comfortable, but also metal. Therefore, I put it on the liver... And then she laid the potatoes.