You will need
    • – beef liver – 500 g;
    • milk – 0.5 l;
    • sour cream – 100 g;
    • onions – 2 PCs;
    • carrots – 1 piece;
    • butter – 30-50;
    • salt
    • ground black pepper – to taste;
    • Bay leaf – 1-2 PCs.
Right liver for cooking. Fresh beef liver should be reddish brown, moist on the cut and slightly slippery outside. Prepare the utensils for cooking. Stew the liver recommended in a deep frying pan with lid.
Remove the liver of the film and soak it for 2 hours in milk. This is done in order to reduce bad taste and to remove bitterness. Remove the livers from the milk, rinse in water and cut. You can cut cubes or wedges. Importantly, the pieces were not very large and approximately the same shape.
Chop the onion and grate the cleaned carrots. In a pan put butter. Once the butter has melted over medium heat, add to the pan the onion and sauté it until Golden color. Add carrots. Lightly season with salt, add black pepper. Continue to sauté the onions and carrots for about five minutes. Put in a pan the sliced liver and cover. Leave to stew on low heat for 10-15 minutes.
Check readiness. To do this, try to break a piece of liver with a spoon. If this does not highlight the blood, the liver is ready. Add to the pan sour cream. Stir and continue to simmer the liver with sour cream for another 5-7 minutes. At the end of cooking put a Bay leaf to add flavor to the dish. As a side dish to liver, stewed in sour cream, serve with mashed potatoes, buckwheat or wheat cereal.