Liver Beef Stroganoff with Onions in Sour Cream Sauce with Mashed Potatoes

Beef stroganoff is an invented dish that has no folk roots. For some reason, it is considered a representative of the national Russian cuisine. Perhaps because the first recipe for this dish "with mustard" was published in 1871 in the cookbook "A Gift to Young Housewives", and it was in Russia. Our gift for all housewives. Very practical - tested more than once!

Ingredients

• chicken liver 300 g
• milk 50 ml
• butter 30 g
• sour cream 90 g
• onion 1 pc.
• potatoes 550 g
• garlic 2 tooth.
• dill 1-2 branches
• parsley 1-2 sprigs

Directions

1. Boil 1-1.5 L of water in a kettle and pour into a saucepan. Salt. Peel the potatoes. Cut the large one in half. Cook for 20-25 minutes. over medium heat, covered, until completely soft. Drain the water. When the potatoes are cooked, heat the milk in a cup in a microwave oven or in a saucepan on the stove. Mash hot potatoes with a crush. Add milk gradually and stir the puree to the consistency you want. More convenient with a mixer. Check the taste. It's not too late to add some salt.
2. While the potatoes are cooking, rinse the chicken liver. Pat dry with paper towels or paper towels. Slice randomly. Cut the onion into half rings. Chop the garlic, dill and parsley finely. Heat a skillet with a drop of vegetable oil. Place the liver in an even layer in the skillet. Fry it over medium heat, stirring occasionally for 5-6 minutes. Add butter, onion and garlic. Cook for another 2 minutes. Pour in sour cream. Salt. Add half the chopped greens. Stir. Place mashed potatoes on a plate. Top with beef stroganoff. Sprinkle with remaining herbs before serving. Serve immediately.