Liver is a meat product that is quite often used in the diet of every person. The nutritional value of the liver is quite high: it contains a large amount of vitamins and substances necessary for the body. Quite a variety of dishes are made from the liver, for example: cutlets, salads, chops, liver cakes, or simply fried. It is best to use chicken or beef, as it will have less calories than pig liver. Cooking liver is not so easy, but if you follow our advice, you will end up with an excellent dish.

Today we will tell you how to prepare delicious stewed liver in sour cream and cheese sauce. First we need to choose the right main ingredient. Fresh beef liver should be light pink in color and in one piece without any damage. We take the liver, wash it well, cut it and remove excess veins. We cut it into small pieces and beat it well with a hammer, but not too hard, as the liver is very soft and can be easily damaged. Roll the chopped pieces in flour and place tightly in a hot frying pan with vegetable oil.  Let us share a secret with you: before cooking, the liver should not be salted so that it does not turn out tough. Fry the liver for 2-3 minutes on each side over high heat. When fried, the liver will be covered with a crispy crust, but the inside will remain juicy.

Now take a saucepan, put a piece of butter on the bottom and place the fried pieces of liver on it. Top each layer with chopped onion. Salt the onion a little, pepper it and add a bay leaf. We add a lot of onions as they will give the dish a sweetish taste. Having laid out all the products, pour them with the sauce that we prepared in advance. To prepare it, we take water, sour cream, salt, ground black pepper and a little red hot pepper, it will add piquancy to the dish.  Pour in so that the sauce covers the top layer of the liver. Cover the top with parchment paper and place on low heat to simmer, not for long, about 20-25 minutes. 5 minutes before the end of cooking, remove the paper and sprinkle the dish with grated hard cheese and leave for another 5 minutes. Turn off the heat, cover with a lid and let stand for a while so that the liver absorbs the aroma of onions and cheese even more.

Best served hot, sprinkled with chopped herbs.