Beef liver. Fried with onions. This is very fast (13 photos)

Fry beef liver with onions? And in some kind of sour cream sauce? No problem. It won't even take half an hour, it'll be quicker. Don't believe me? Try it.





We bought some fresh beef liver at our village store. It was about a kilogram, just shy of fifty grams.

I washed it, dried it with a paper towel, peeled off the membranes, and cut out all the blood vessels and ducts. I cut it into pieces the size of half a matchbox.

It took, so to speak, a leisurely amount of time – less than 10 minutes.



Onions. I peeled and sliced ​​a couple of small onions into rings. Ideally, I should have used about three hundred grams, but it was five hundred. But one hundred and fifty grams was enough.

Well, that's another five minutes.

Two tablespoons of vegetable oil. Good, tasty oil. Heat it in a frying pan and add the onions. Into the pan, into the oil.





Stirring constantly, I caramelized the onions for five minutes over medium-high heat.

Just be sure to stir constantly and watch the onions so they don't burn. This is important.

There you have it. It might not be perfect, but it turned out quite acceptable.



Add the liver to the onions.



Stir immediately.

The pan is hot enough. As a reminder, "higher than medium, closer to high." The liver "seized" immediately.



Again, stirring constantly. I left it for ten seconds, then stirred it for the full six minutes.



Two tablespoons of sour cream. Heaping. Added to the liver.



And immediately stirred. Using the same method as above, but reducing the heat to "lower than medium," I sauced the liver for three minutes.



I turned off the heat and covered the pan with a lid. While I was setting the plates on the table, three minutes passed.



Of course. You could have made some mashed potatoes. It wouldn't have been a bad idea with this liver. Or buckwheat or pasta... But! With this salty and spicy addition, the liver went down a treat!



We have amazing pickles at our shop, just so you know. It's a village, we have our own vegetables, and they know how to pickle and marinate here. That's something you can't deny.



So, with the steaming, it's 32 minutes. And a wonderful dinner, ready for at least three. And none of that processed fast food nausea.

No need to thank me. Just take it and treat yourself.



In conclusion, I'll say this: firstly... I cooked this food for myself and my family. So, for everyone who's going to complain about how you can't cook like THIS, how you can't eat it like THIS, and so on, I'll repeat the words of the unforgettable Faina Georgievna: "Pioneers, join hands and fuck off!"

Second... I never call my posts recipes. Because everyone else has thought of them before us. And don't puff yourself up. My notes are stories about how this food was prepared. So, if you like, I'm writing some kind of "I cooked this food" stories, sharing my experience. What's better, what's not, how it should be done, and what shouldn't be done. And this experience is mine. You can accept it, or you can ignore it.

Other opinions? Absolutely! They're welcome. BUT!!! Constructive ones. And not in the style of "This food should..." Just understand - the food I prepare doesn't owe anything to anyone but me.

So, with all this crap... read "I" first.