ReceptnaptárLiver with onions in sour cream (pechen s lukom)
Liver with onions and sour cream is a quick, cheap, filling dish of Russian cooking. The soft liver and sweet onion complement each other. Classic with mashed potatoes.
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Method
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- Clean the liver and cut into thin strips.
- Slice the onions and soften in butter until golden; remove.
- Season the liver and dredge in flour.
- Fry in oil for 2-3 minutes until brown outside and still pink inside.
- Return the onions, add the sour cream and warm for 2 minutes.
- Serve with mashed potatoes and dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the liver only briefly or it turns tough.
- Salt just before frying, as salt dries it out.
- Soaked in milk it has a milder flavour.
Frequently asked questions
Beef or chicken liver?
Chicken liver is softer, beef liver stronger; both work.
How long does it keep?
Best fresh; 1 day in the fridge.
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More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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