How to cook beef liver correctly you need to know in order not to get a tough dish with a bitter aftertaste. To get started, carefully consider a piece before buying - it should resemble ripe cherries in color, be elastic. The smell should be light, sweet, if you feel sourness in it, you should not buy such a product.

Knowing how to cook beef liver, you will get a delicate and tasty dish

Ingredients

Sour cream 300 grams Onion 2 pieces) Beef liver 500 grams

• Servings Per Container:5
• Time for preparing:25 minutes

How to cook beef liver so that it is soft

First of all, you need to remove the entire film from it - rinse the piece under a stream of cold water, put it in the warm for several minutes and cut it on one side. After that, the film can be freely separated. Also cut off all the veins and vessels.

To make the liver surely turn out to be soft, cut into pieces and soak for half an hour in milk. When pulled out, pat dry with a paper towel. Instead of milk, you can use soda - sprinkle it on each piece and leave for an hour. After rinse the product.

Cut the liver into small pieces - not more than 1.5 cm thick. If you use a larger size, you risk getting a tough structure. Grind onions in half rings, fry in oil. Transfer it to a bowl, and place the liver, boned in flour, into the pan.

After add the onions, pour all the sour cream, mix. Leave the pan open until the liquid boils, then cover and leave to simmer for 10-15 minutes on low heat.

Be sure to salt at the very end of cooking. Before serving, you can sprinkle with herbs.

Other cooking methods

Boiled beef liver

Take:

• liver - 300 g;
• onions - 1 pc.;
• parsley - 2-3 branches;
• garlic - 2 prongs;
• allspice - 3 pcs.

Divide a piece of liver into 4 parts, place in boiled water. Put the rest of the products, but do not salt. Pour salt in about 5 minutes after starting cooking. The total cooking time is approximately 20 minutes. After this, allow the product to cool directly in the broth, and then cut into small slices.

Lavash and fresh greens go well with boiled liver. And it can be turned into a paste. To do this, grind it together with vegetables (for example, carrots) and seasonings in a blender. There you can add a piece of butter for a smooth structure.

Now you know how and how long it takes to cook the liver with beef so that it turns out to be soft and soft. It goes well with potatoes and various vegetables. In addition to cooking and frying, the liver can simply be stewed in water or sour cream.

And minerals, as well as well absorbed by the body. However, many people do not like the liver because of its specific taste or because it turns out to be hard and dry. Lifehacker's advice will help to eliminate all these shortcomings and make a liver fan out of any picks.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose a high-quality and fresh liver. This is pretty simple.

1. Pay attention to the appearance of the product. The liver should be elastic, soft, moist and shiny, without scratches and damage. The presence of spots and blood clots is unacceptable. They may indicate rupture of the gallbladder of the animal, which automatically gives the liver a bitter taste.
2. The color of the liver should not be either too light or too dark. Remember: a good beef liver has a hint of ripe cherry, pork has a reddish brown, the color of chicken liver varies from light brown to brown-red, and turkey liver is dark red.
3. Fresh liver has a sweet, metallic aroma. Sour smell indicates that the product is spoiled.
4. There should not be excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or frozen.

How to make a soft liver

1. First you need to remove all the vessels, veins and films. In the case of beef liver, this is quite simple. But, to facilitate the procedure, you can hold it in warm water for several minutes. The pork liver film is thinner and more difficult to separate. Try to leave the offal in boiling water for 20 seconds, and then remove the film, picking it up over the edge with a knife.
2. Sour marinade will give extra softness to the liver. For its preparation, juice or lime or a couple of tablespoons of vinegar is suitable. Mix one of these ingredients with water and soak the liver in it a few hours before cooking.
3. Baking soda can also soften the liver. It is enough to sprinkle with it every piece and wait about an hour.
4. The last way is for fans to use physical force. To make the product softer, you can simply beat it with a hammer. Just do not forget to put the liver in cellophane, otherwise it will creep.

How to make a delicious liver

1. So that the liver, especially pork, is not bitter, you can soak it in milk, after cutting it into parts. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
2. Instead of soaking, you can quickly boil the liver in slightly salted water. This trick should also relieve the dish of bitterness.
3. But products with strong, pronounced aromas will help mask the specific hepatic taste. Onions, garlic, chili peppers and fragrant herbs like thyme or sage are a good choice.

How to make a juicy liver

1. The main thing is not to overcook. To keep the liver juicy, just fry each side in a well-heated pan for 5 minutes (or less).
2. If you dip the liver pieces in flour or batter before frying, the juice will definitely remain inside.
3. Sour cream or cream are true friends of a juicy and soft liver. It is recommended to extinguish it in them no more than 20 minutes.
4. The last item on the list and during cooking will be salt. It picks up moisture, so adding it is better at the end.

Liver Dishes

   yummly.com

Ingredients:

• 900 g chopped beef liver;
• 1 ½ cup milk;
• 60 g of butter, divided into pieces;
• 2 large sweet onions;
• 2 cups of flour;
• salt;
• pepper.

Cooking

Rinse the liver carefully under cold water, place in a bowl and fill with milk. It should completely cover the by-product: if the amount of milk indicated in the recipe is not enough, increase the dosage.

The liver can be soaked only during onion preparation, but it is better to complete this step in advance and let it stand for 1-2 hours.

Put half in a large frying pan and melt over medium heat. Add the chopped onion rings, bring it to softness and set aside on a plate.

Put the remaining butter in the same pan. Remove the liver from milk, pat dry with paper towels and roll in a mixture of flour, salt and pepper. When the butter has melted, increase the heat and place the liver slices in a pan.

Fry the liver on both sides until golden brown. Return the onions to the pan, reduce the temperature to medium and keep the dish on the fire for a while.

The remaining cooking time depends on your preference, but still not worth it to fry the liver. It is enough that she is well browned on the outside, and remains a little pink inside.

  yummly.com

Ingredients:

• 400 g chicken liver;
• 300 g of softened butter;
• olive oil;
• 2 shallots;
• 2 cloves of garlic;
• several leaves of sage;
• 1 pinch of ground matsis (nutmeg color);
• 1 small glass of brandy;
• sea \u200b\u200bsalt;
• freshly ground black pepper.

Cooking

Put half the butter in a heat-resistant pan and put it on a slow fire. Wait for the butter to melt: this should take about 10 minutes. Then strain the melted butter in a separate bowl and remove to cool. For the paste, you need only purified yellow oil, light residues can be discarded.

Peel and finely and garlic. Heat a small amount of olive oil in a pan. Sauté the onion and garlic over low heat until tender (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with paper towels, increase the heat and lay the liver with most of the sage leaves. Fry the liver on each side for two minutes so that it browns on the outside and remains pink inside. If overcooked, it will lose its delicate texture and the paste will turn out grainy.

Add brandy. Be careful: alcohol may flare up. Salt and pepper the liver and simmer it for about a minute.

Remove the liver from the heat and, together with the onions and garlic, move to a food processor. Grind the ingredients until mashed, then add the matsis and most of the melted butter. Continue chopping until smooth.

Transfer the paste to a pre-prepared container, sprinkle the sage leaves on top and cover with a spoon the remaining ghee. Put the dish in the refrigerator for an hour. After this period, the paste can be eaten. Although, if the integrity of the upper layer of oil is not violated, the liver treat can be stored for up to two weeks.

  commons.wikimedia.org

Ingredients:

• 500-600 g of pork liver;
• 3 tablespoons of pork fat;
• 1 shallot;
• 500 g of fresh forest mushrooms;
• 3 tablespoons of olive or butter;
• 1 large onion;
• 1 clove of garlic;
• 1 sprig of thyme;
• 2 sheets of sage;
• 2 tablespoons of dry sherry;
• 50 ml of dry white wine;
• 250 ml of chicken stock;
• 100 ml of heavy cream.

Cooking

Heat a large frying pan over high heat, put the pork fat and, when it melts, add the liver. Fry it from all sides to brown.

Transfer the browned liver with chopped shallots to a stewpan and then sweat for 20–25 minutes. When the liver becomes solid (or when the cooking thermometer shows that the temperature in its thickest part has reached 55 ° C), remove it from the heat and leave it in a warm place, covering it with a lid.

While the liver is cooling, start cooking mushroom stew. Place a large pot over medium heat, heat oil in it and add. When they become a little more brown and the excess liquid evaporates, add chopped onions and garlic to the pan. Continue cooking until the mushrooms soften. Then add thyme and chopped sage leaves. Mix well and pour sherry and white wine into the pan.

Increase the heat to maximum and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous paragraph. When the stew thickens, pour the cream into a saucepan and mix. Try the dish, salt and if necessary add more seasoning.

Cut the rest and slightly cooled liver into thin slices. Transfer them to a warm plate and lay the mushroom stew on top.

Bon Appetit!

Method: Cooking   Servings Per Container: 3    Preparation Time:   40 min    Time for preparing:   35 min

Greetings, dear readers! Our conversation today will be devoted to such an offal, amazing in its dietary and taste qualities, as beef liver. This body is a real source of nutrients. It consists of magnesium, sodium, potassium, iron, zinc, ascorbic acid, copper, as well as many other elements and vitamins necessary in the daily diet of a person. Calorie content of the liver is only 127 kcal.

However, many novice housewives are faced with the problem: how to cook the liver with beef tasty and soft? After all, this meat requires a very delicate approach, taking into account many nuances. The slightest deviation from the recipe can lead to the fact that the finished dish will turn out to be dry, hard or bitter. However, do not despair, below we will consider in detail a simple recipe for making juicy beef liver in sour cream, as well as all the subtleties of working with this product. So, let's begin!

Ingredients

Cooking process

• Step 1

  
  

  If you have acquired an untreated organ, then, first of all, you will need to remove the gallbladder. It should be cut, grabbing the adjacent pulp, which in this area has a greenish color. Next, remove the film from the liver, otherwise the meat will become stiff after cooking.

• Step 2

  
  

  Large vessels, veins, excess fat, bile ducts must also be removed so as not to spoil the taste and texture of the finished dish. This is most conveniently done by cutting meat with a sharp knife along vessels and ducts.

• Step 3

  
  

  Cut the liver into small pieces and soak for half an hour in cold milk. Then dry the meat on a paper towel. This is necessary so that the finished liver has a delicate taste.

• Step 4

  
  

  We proceed to the direct process of cooking. We cut the meat into strips about a centimeter thick. We peel the onion, cut it into large rings, chop the carrots.

• Step 5

  
  

  Fried chopped onions and carrots in a pan with pre-warmed olive oil. They need to be fried over medium heat until golden brown (about 10 minutes).

• Step 6

  
  

  Bone the chopped meat in flour, and then put it on a preheated deep frying pan. Note that the liver must be fried over high heat, five minutes on each side.

• Step 7

  
  

  We spread the fried vegetables in a pan with meat, simmer for about fifteen minutes. Then add sour cream (cream can be used instead), continue to stew our dish for another five to seven minutes. Please note, salt the liver and add spices to it shortly before cooking, otherwise, it can turn out to be dry and stiff.

• Step 8

  
  

  Serve the finished dish with gravy, if desired, it can be decorated with parsley branches. The best side dish for this meat is mashed potatoes, but it also goes well with buckwheat, pasta, legumes or mushrooms.

And now let's talk about small tricks with which you can clean your liver without any difficulties. First, it must be thoroughly washed in cold running water, and then held for one minute in a container of hot water or simply scalded with boiling water. After these manipulations, only one or two cuts will be enough to separate the film without unnecessary efforts. To prevent the meat from slipping out of your hands during cleaning, dip your fingertips in salt. Salt will not only prevent slipping, but also help remove excess bitterness. Then flush the liver again. But in order to get a tender, juicy dish, you must be able not only to cook this unique offal correctly, but also to choose. Therefore, we dwell on some of the intricacies of buying a liver.

• It’s best to buy products from trusted farms: the liver is a very delicate organ responsible for filtering the blood, so antibiotics and harmful chemicals that feed the animals by unscrupulous manufacturers can often linger on it.
• It is recommended to buy a chilled liver: freezing leads to the fact that in the future the product is hard and tasteless.
• Being fresh, this organ has a slightly sweet smell and a saturated uniform red-brown color (too dark or light color indicates that you have meat of an old or sick animal). The blood allocated by him should be bright scarlet.
• In no case, do not buy the product if it has a sour or ammonia odor.
• The surface should be shiny, moist and smooth without any scratches, damage, blood clots, spots, windward areas or, especially, plaque.
• Try to click on the liver before buying: the fresh offal is not sticky and elastic enough, the hole that appears from your touch should disappear after two to three seconds.
• Roughnesses in the slices indicate that the liver was soaked in special solutions so that it seemed fresh longer.

Be sure to pay attention to the appearance of the bile ducts (they look like small holes), their edges should not differ in color or structure from the organ itself. Beef liver is distinguished from other animal organs by a white film, which is relatively easy to remove from a fresh product. Despite the fact that this body contains many useful substances, it should not be eaten too often for people with high cholesterol in the blood. Now we know how to choose, clean and cook beef liver, so that it is tasty and soft.

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How to cook beef liver so that it is soft and juicy, and not dry and hard? Often this useful offal when frying turns out to be overdried, which significantly spoils its taste. In this recipe, we will tell you how to cook a beef liver with a delicate texture and excellent taste. At the same time, it takes quite a bit of cooking time.

Cooking

1. Wash the liver, dry it, remove streaks, films, vessels. Cut into slices approximately the size of a matchbox.

2. Add salt and pepper to the flour, mix everything. In the resulting mixture, roll each piece of the liver evenly on all sides. Thanks to the flour, the offal will not burn during frying and will be covered with a light crust.

3. Onion cut into half rings not very finely.

4. Heat the vegetable oil. With medium heat, put liver pieces in a pan. Fry on one side, and then on the other side for a minute, only until browned.

5. Add the onion. Stir, fry food for another 2-3 minutes.

6. Pour a little clean boiled water into the pan. Cover the pan. Set a slight heat. Cook another 6-7 minutes.

Check readiness by piercing the offal slices with a knife. If no blood is released from the puncture, this indicates complete readiness.

• Roast beef liver is not recommended for more than 10 minutes. If you hold it on fire, it becomes harsh.
• As a side dish, rice, pasta, potatoes are suitable. Pickles, vegetable salads also go well with the liver.
• The quality of the product also affects the taste of the dish. It is advisable to choose a chilled rather than a frozen liver. If it is fresh, it will have a slightly sweet smell. Sourness in the smell suggests that it is better not to buy such a liver.
• To remove the film from the liver was easier, you must first hold it for several minutes in warm water.

Now you know how to cook beef liver so that it is soft and juicy. Bon Appetit.

This article is for those who do not yet know how to cook beef liver tasty and soft or who want to expand their culinary experience by trying a couple of new recipes. Excellent taste and nutritional characteristics of this product will allow you to get amazing in all respects.

How to cook beef liver deliciously?

Beef liver, recipes for which can be simple and concise to the point of insanity, as well as refined and multicomponent, with the right approach, it always turns out to be incredibly tasty and without any doubt useful.

1. Before cooking, the offal is prepared properly: rinse, dry and remove vessels and film.
2. It is not recommended to exceed the time of thermal treatment of the liver. Long frying or cooking makes it tough, rubbery and not tasty.
3. The best marinade for beef liver is milk or kefir. Dairy products relieve offal from its often inherent bitterness, make it juicier and softer.

Beef liver fried with onions

Further on how to cook beef liver tasty and soft with the addition of onions, which will give the slices a special piquancy and aroma. If desired, the offal can be seasoned with additionally ground nutmeg, a mixture of aromatic Italian or Provencal herbs, and soaked in milk before cooking.

Ingredients:

• liver - 500 g;
• onion - 2 pcs.;
• flour - 4 tbsp. spoons;
• salt and pepper - to taste;
• oil - 50 ml.

Cooking

1. The liver is cut into slices no more than a centimeter thick.
2. Bring pieces in flour, spread in a pan with hot oil, fry for 3 minutes on each side, transfer to a bowl.
3. Onion is laid in the oil, sautéed until soft, add the liver, add salt, pepper, and season with seasonings if desired.
4. After a couple of minutes of languishing, the beef liver with onions will be ready to serve.

Beef liver cutlets - recipe

Beef liver cutlets - the recipe is elementary and does not require the culinary special skill or rich experience. In this case, the risk of obtaining a hard offal is reduced, since in a twisted form and when combined with other components, it manifests its properties in a different way, although as before, it does not require long frying.

Ingredients:

• liver - 500 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• semolina - 6 tbsp. spoons;
• salt and pepper - to taste;
• oil - 50 ml.

Cooking

1. Fry onion in oil and, together with the liver, twist in a blender or in a meat grinder.
2. Add mashed garlic, salt, pepper, semolina, stir.
3. The base is allowed to infuse for 30-40 minutes, after which the patties are fried like pancakes, applying portions of minced meat to a hot oil with a spoon and browning on both sides.

Beef liver chops

The next recipe is on how to make beef liver tasty and soft, making chops out of it. In this design, the offal is amazingly tasty and always pleases with the desired delicate texture. Beat prepared slices should be carefully, placing them between two layers of cling film.

Ingredients:

• liver - 500 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• semolina - 6 tbsp. spoons;
• salt and pepper - to taste;
• oil - 50 ml.

Cooking

1. The liver is cut into pieces, 2 cm thick, filled with kefir and left in the refrigerator for a couple of hours.
2. Dry the soaked pieces with napkins, season with garlic salt, pepper, leave for another 20-30 minutes.
3. The billets are beaten off, breaded in flour, dipped in a beaten, salted egg and spread in heated oil.
4. After 7-10 minutes, the fried beef liver will be ready.

Beef liver goulash

Tasty and appetizing is a goulash of beef liver with gravy, prepared taking into account the recommendations described below. The dish can be made thicker or, on the contrary, increase the amount of liquid by adding more water or broth, and also use a different composition of components that partially determine the taste of the dish.

Ingredients:

• liver - 700 g;
• onion - 2 pcs.;
• carrots and bell peppers - 1 pc.;
• garlic - 3 cloves;
• flour - ½ cup;
• milk - 200 ml;
• sour cream - 100 g;
• tomato sauce - 100 g;
• salt, pepper, spices - to taste;
• oil - 50 ml;
• water or broth - 150 ml.

Cooking

1. Diced liver is soaked in milk, then breaded in flour and left for 5 minutes.
2. Passion onion with carrots in oil, add the liver and fry for 5 minutes.
3. Lay the bell pepper, sour cream, tomato, pour water or broth, season to taste, lay the garlic and let it boil.
4. After 7-10 minutes, the languor will be ready.

Beef liver stroganoff with sour cream

This original recipe on how to cook beef liver is delicious and soft. Amazingly delicious beef stroganoff from an offal can be no less tasty than from any meat and in the best possible way to complement a side dish of potatoes, rice, buckwheat, pasta. If desired, sour cream can be supplemented with tomato sauce.

Ingredients:

• liver - 700 g;
• onion - 1 pc.;
• sugar - ½ tbsp. spoons;
• flour - 1 tbsp. a spoon;
• sour cream - 200 g;
• butter - 50 g;
• water - ½ cup;
• salt, pepper, seasonings - to taste.

Cooking

1. The liver is cut into layers, which are beaten and cut into strips.
2. The offal is seasoned with salt, pepper, sugar and spices, spread in a hot dry frying pan, roasted for 4 minutes.
3. Add oil, onion and fry for another 5 minutes.
4. Sprinkle the components with flour, add sour cream, spices, pour in water, let it boil, reduce the fire.
5. After 5-7 minutes will be ready to serve.

Beef liver in sour cream with onions

It will turn out equally tasty and simple. Compared to the previous recipe, this dish is quicker to fill out by saving time on the preparation of offal. At the end of cooking, you can add to the components a little chopped fresh herbs and garlic for piquancy.

Ingredients:

• liver - 700 g;
• onions - 250 g;
• flour - 2-3 tbsp. spoons;
• sour cream - 200 g;
• butter - 50 g;
• salt, pepper, spices - to taste.

Cooking

1. The liver is cut into cubes, breaded in flour.
2. Fry onion in oil, add offal slices and fry for 5-7 minutes.
3. Lay the sour cream, season the dish, mix and allow under the lid for 7-10 minutes.

Beef liver in milk

In milk, you can not only soak the liver, but also stew. Actually, this is the next recipe, the result of which will be an amazing culinary composition in all respects. The main thing is to choose the right vessel in terms of volume or adjust the amount of milk so that it completely covers the offal when stewed.

Ingredients:

• liver - 600 g;
• onion - 2 pcs.;
• flour - 2 tbsp. spoons;
• sour cream - 2 tbsp. spoons;
• butter - 50 g;
• milk - 300 ml;
• garlic - 2 cloves;
• salt, pepper, spices, herbs - to taste.

Cooking

1. Cooking beef liver begins with soaking it, placing the finely chopped product in a container with milk and leaving for 1-2 hours.
2. The soaked pieces are dried, breaded in flour and browned for a couple of minutes in oil.
3. Add onions, pour milk after 2 minutes, season and simmer for 5 minutes.
4. Lay sour cream, garlic, herbs, warm for 2 minutes.

How to boil beef liver to be soft?

Further on how to cook beef liver tasty and soft by cooking. The resulting offal can be used as a component for the design of salads, pastes, fillings for baking or for serving to the side dish. Such a liver has a minimal amount of calories, which is especially appreciated by supporters of dietary nutrition.

Ingredients:

• liver - 500 g;
• water - 1.5 l;
• salt, pepper, laurel.

Cooking

1. The liver is soaked for about an hour, after which it is poured with water and set to boil.
2. Depending on the thickness of the piece, the cooking time can vary from 15 to 40 minutes.
3. Boiled beef liver is ready if clear juice flows from it when pierced.

Beef liver in a slow cooker

Beef liver can be easily prepared using a multi-cooker. The offal can be fried in the "Baking" mode or stewed using sour cream and tomato or as suggested in this recipe. It is very tasty to supplement the dish when ready with herbs and garlic.