Chicken liver in Stroganov's style in the multivariate: the recipe for cooking

The Stroganov's liver is used in a multi-especially popular with those who are very fond of dishes from offal. As you know, this dinner got its name thanks to Count A. G. Stroganov. It was he who invented such a hearty and tasty dish, which, moreover, is prepared very quickly and easily. And to make sure of this, let's present to your attention his detailed recipe.

Chicken liver in Stroganov's style: photo and method of preparation

Necessary ingredients for the dish:

• fresh chicken liver - 900 g;
• leaves of laurushka - 2-5 pcs .;
• small bulbs - 2 pcs .;
• fresh milk - for soaking the by-product;
• red ripe tomatoes - 2 pcs .;
• sour cream thick 30% - 3 large spoons;
• flour sifted wheat - 2 large spoons;
• drinking water at room temperature - 2 faceted glasses;
• salt iodized, aromatic spices, seasonings and sweet pepper ground - add to the liver to taste;
• fresh greens - a small bundle (optional);
• refined sunflower oil - 75 ml (for roasting dishes).

Processing of by-products

Although the original prescription impliesthe use of beef products, the Stroganov's liver in a multivariate turns out to be more delicious and tender from a chicken by-product (or turkey). It needs to be washed thoroughly, gently cleaned of bile ducts and hard films, and then chopped into straws and soaked in fresh milk for 30-50 minutes. This procedure will get rid of bitterness, as well as make the ingredient softer, juicy and tender.

Processing of additional products

Stroganov's Liver in the Multivariateprovides for the use not only of fresh offal, but also of vegetables such as ripe tomatoes and onion bulbs. They need to be washed, cleaned, and then chopped with a knife. It is also recommended to rinse fresh herbs and finely chop it.

Heat treatment of the dish

Cook the Stroganov's liver in a multivariaterequired in stages. To do this, the subproduct must be put in a bowl along with the onion and sunflower oil, and then turn on the baking mode and, stirring constantly, fry for a quarter of an hour. Next to the meat should be added sifted flour, chopped tomatoes, stir and cook in the same program for about 7 minutes. After that, the products need to be well mixed, seasoned with salt, pepper, spices and other spices, pour in water, lay out thick sour cream, laurel leaves and fresh greens. In such a composition, a chicken liver in a Stroganoff style should be cooked in a quenching regime for an hour. During this time, the by-product will become completely soft and absorb a fragrant sour cream sauce.

How to serve for dinner

As you can see, the liver is in a Stroganovian style in the modernthe kitchen device is prepared very quickly and easily. Such a hearty and fragrant dish from chicken by-product is preferably presented to a family dinner only hot. It is also recommended to make a garnish separately from tubers of young potatoes, pasta or some cereal (buckwheat, long-grain rice, millet, pearl barley, etc.).