Hi all.
Today is very tasty! We turned to the theme of the liver and its derivatives several times, and today we will continue our research.
In all recipes, where there is an inexperienced finer or cream, an inexperienced cook is likely to encounter a very unpleasant situation. During heat treatment, this mass history uses to turn into, turning into an unsightly set of white flakes instead of the expected delicate and smooth sauce.
How to avoid fracture of sour cream or cream during extinguishing? The answer is quite simple — add flour. It is she who, when preparing, for example, Befstroganova, does not allow sour cream, playing the role of a sponge that absorbs excess fluid and thickening the sauce. Many professional chefs go further and add to such dishes not just flour, but Beshamel sauce, which, in fact, is a milky-volume emulsion that plays the role of a stabilizer.
Today we will not prepare a full -fledged Behamel, but we fry the flour before adding to the dish to dry and add additional aroma to the dish.
Product set:
- Chicken liver, 300 gr.
- Champignons, 200 gr.
- Onion, 1 pc.
- Sour cream, 150 gr.
- Flour, 2 tbsp. l.
- Garlic, 2-3 teeth
- Black pepper, vegetable oil, salt
We cut the liver in small pieces, mushrooms with slices, onions of quarters, finely chop the garlic.
In a dry pan and heavy heat, fry the flour to a clear cream color, pour into a bowl.
We wipe the pan, add a little oil, fry the onion for a couple of minutes.
Add mushrooms, garlic, fry until water evaporates and brown mushrooms (five minutes).
Add the liver, fry for another five minutes.
Add sour cream, flour, mix thoroughly. If very thick, add milk or water.
Salt, pepper to taste, cover with a lid and extinguish on low heat for 15-20 minutes.
Serve with any side dish and herbs.
Bon appetit!
