Liver stewed with mushrooms gives a delicate unique taste. An appetizing dish will adorn any table.
Cooking time 45 minutes
Beef liver 300 g
Fresh champignons 6-8 pcs
Onion 1 pc
Carrot 1 pc
Sour cream 25% fat. 200 g
Vegetable oil 3 tbsp. l.
Dill (greens) 2 branches
Salt to taste
Rinse and dry the liver. Cut into cubes.
Peel the onions and carrots. Cut the onion into half rings, carrots into strips.
Fry the pieces of liver in a pan with vegetable oil.
Add onions and carrots. Fry for another 3-5 minutes.
Add 1 glass of water and simmer covered for another 10 minutes.
Rinse the mushrooms and chop coarsely.
Add to the pan, simmer for 2-3 minutes.
Add salt and sour cream. Simmer over low heat for 3-5 minutes.
Put on a dish and sprinkle with dill herbs. You can serve noodles or potatoes as a side dish.