Our dish today is beef liver with onions in a pan. The recipe that we want to offer you is probably the simplest and most delicious! It's no secret that beef liver is very healthy and tasty, but often young and not experienced housewives have difficulty preparing this product. Since often, due to improper cooking, the liver turns out to be tough and rubbery.

Beef liver with onions step by step recipe with photos

Our recipe for cooked beef liver will not disappoint you. The liver will be soft, juicy and incredibly tasty! Easier and tastier than the recipe you just won't find. Great for breakfast or lunch. So here we go!

Ingredients:

• Beef liver - 0.5 kg
• Onion - 1 large onion
• Garlic - 1 clove
• Ground black pepper
• Vegetable oil
• Flour - 3 tablespoons

Because large pieces liver is fried much longer, you need to cut the liver into small and not thick pieces. Better if you cut it in layers. To do this, the liver must first be put in the refrigerator for 40 minutes, so that it freezes a little and it is easier to cut it.

When the beef liver is frozen, we cut it into layers with a sharp knife, about 0.5 cm thick. Then we cut each layer into pieces.

Pour a little into the pan vegetable oil and include medium fire... While the oil is heating, pour flour and salt on a plate, mix them and roll each piece of liver in flour on all sides.

We put the pieces in a preheated pan and fry each piece from all sides until golden brown. It takes a few minutes to fry.

While the liver is fried, peel the onion. We cut it into half rings. You can fry the onions in a separate frying pan, or you can move the liver aside and fry the onions in the same frying pan, as we did in order to save dishes.

Stir the liver and onion and fry for a couple of minutes. Then, pour a little into the pan hot water... The water should cover half of the liver. Close with a lid and simmer over low heat for about 15-20 minutes. Meanwhile, chop the garlic finely. Over time, add garlic and spices to the pan.

Cover again and simmer for another 5 minutes. Try the liver with salt, you may need to add some salt to it. Turn off the gas and let the meat stand for a couple of minutes. The beauty of such a dish is that the pieces of liver are made with gravy. That's all, our beef liver with onions in a pan is ready! Hot, juicy and super soft, she is in a hurry to delight you with her taste!

A side dish for such a dish, ideally mashed potatoes or buckwheat... But any boiled pasta or other cereals. Enjoy your meal!

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Meat by-products have a high nutritional value... Beef liver contains a lot of vitamin A, which is necessary to strengthen vision, maintain immunity; B vitamins involved in metabolic processes; other useful elements... Eating it in food helps to increase hemoglobin, helps to restore strength after a long illness. The calorie content of this product is not high, it is not contraindicated in dietary nutrition... Beef liver fried with onions is a culinary classic. At correct preparation in a pan, it turns out to be soft and tender.

Cooking features

Frying beef liver can be done very quickly. The result is delicious and hearty dish that goes well with any side dish. However, not all housewives can boast that they can cook fried liver so that it remains juicy and soft. Advice experienced chefs will allow you to get a flawless result.

• It is always better to give preference to fresh rather than frozen liver. If you purchased frozen food, let it thaw in the refrigerator or room temperature without trying to speed up the process with a microwave or hot water.
• Before frying, the liver must be cleaned of the film. It will be easier to do this if you pour boiling water over it. The veins found in the liver must also be removed.
• It is recommended to cut the liver for frying into medium-sized pieces about 1 cm thick or even slightly smaller pieces.
• Pieces of liver before frying will not be superfluous to brew in flour. Thanks to this, they will be covered faster. golden brown, which will not only give the dish an appetizing look, but also protect the product from moisture loss during cooking. The liver will be juicier than fried without breading.
• Long-term frying will cause the liver to become dry and tough. To shorten the time heat treatment, the liver is fried over high or medium heat. Some recipes involve the subsequent stewing of the product in a sauce. You can stew the fried liver over low heat, the sauce will not allow it to become tough, unless you exceed the recommended cooking time.
• Beef liver will be softer and juicier if soaked in milk before cooking. Long soaking is not required, 20–40 minutes is enough. The same manipulation will remove bile from the liver, making its taste more pleasant.
• To keep the liver juicy, salt it on the last stage cooking.

The principle of cooking liver fried with onions does not depend much on selected recipe however some technological features may vary. The instructions accompanying a specific recipe require careful study.

The classic recipe for beef liver fried with onions

• beef liver - 1 kg;
• onions - 0.25 kg;
• salt, spices - to taste;
• milk - 0.3 l;
• wheat flour - 100 g;

Cooking method:

• Wash the offal, remove veins, film. Cut into small pieces, about 1 cm thick, about 3-4 cm by 4-5 cm in area.
• Pour in milk and leave for half an hour.
• Rinse the liver again, pat dry with paper towels.
• Peel the onion, cut into thin half rings.
• Pour oil into a preheated pan.
• Mix flour with pepper.
• Bread the pieces of liver in flour, place in a frying pan. Fry over high heat, stirring occasionally and turning the pieces.
• Salt, add onion. Reduce fire to medium.
• Cover the skillet with a lid and cook the liver and onions for another 10 minutes. From time to time, the lid must be lifted, the contents of the pan must be stirred so that the liver does not burn.

Beef liver fried with onions is in harmony with almost any side dish. Considering that cooked by classic recipe the liver turns out to be quite fatty, it is better to choose a dietary side dish for it, cooked without adding oil. Stewed or boiled vegetables, including potatoes, pasta from hard varieties wheat, buckwheat porridge.

Beef liver fried with onions in sour cream

• beef liver - 0.6 kg;
• onions - 0.2 kg;
• sour cream - 0.25 l;
• meat broth - 0.2 l (can be replaced with boiled water);
• wheat flour - 50 g;
• salt, black ground pepper- taste;
• Bay leaf- 1 PC.;
• fresh dill - 15 g;
• vegetable oil - how much will it take.

Cooking method:

• After washing, drying the liver, freeing it from the film and vascular seals, cut into pieces, like meat for goulash.
• Peel the onion, cut into medium-sized cubes.
• Throw the onion into a frying pan with heated oil. When it starts to turn golden, put the liver to it, fry it over medium heat for 2-3 minutes, then fry it for about the same amount of time under the lid.
• Remove the cover. If there is liquid in the pan, let it evaporate.
• Sprinkle the liver with flour, stir.
• Add sour cream, stir again. Reduce heat and cover skillet with lid. Simmer for 1-2 minutes.
• Mix broth or water with salt and spices. Pour over the liver, stir. Cook for another 5 minutes.
• Remove skillet from heat. Put a laurel leaf, dill sprigs on the liver. Cover and let stand for 10-15 minutes.

According to this recipe, the liver fried with onions turns out to be juicy, soft, tender. A side dish of buckwheat goes well with it. Such a liver goes well with mashed potatoes.

Stroganoff fried beef liver with onions

• beef liver - 0.7 kg;
• onions - 150 g;
• tomatoes - 0.3 kg;
• flour - 100 g;
• sour cream - 0.2 l;
• water - 0.5 l;
• salt, pepper - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Flush the liver, remove the film. Cut out all bile ducts. Cut into strips a little less than a centimeter thick, about 3-4 cm long.
• Cut the tomatoes, immerse them in boiling water for 2 minutes, remove with a slotted spoon and lower them into a container with cold water... Take out, clean. Cut into slices, cutting out the seal around the stalk. Cut into small cubes or blend until puree.
• Mix flour with pepper. Dried dill can be added.
• Cut the onion into thin half rings.
• Heat oil in a skillet.
• Breaded the liver in flour, using about half the amount indicated in the recipe.
• Fry the liver over high heat until golden brown.
• Add the onion, fry it with the liver for 2 minutes.
• Put the tomatoes in the pan, reduce the heat. Simmer covered for 2-3 minutes.
• Sprinkle with remaining flour, add sour cream, stir.
• After 2-3 minutes, stir again, add salt and fill with water. Cover with a lid. Simmer for 10 minutes.

Beef liver, fried with onions and stewed in tomato-sour cream sauce, It has pleasant taste with a subtle sourness. Serve it with a side dish, sprinkled with the sauce in which it was stewed.

Liver fried with onions and mustard

• beef liver - 0.5 kg;
• flour - 50 g;
• onions - 100 g;
• table mustard - 100 ml;
• salt, pepper - to taste;
• vegetable oil - 50 ml;
• butter - 50 g.

Cooking method:

• Prepare the liver by removing the films and fragments of the bile ducts. Cut into slices 1 cm thick.
• Grate the onion and mix with mustard.
• Add pepper to flour.
• Melt butter in a frying pan, add vegetable oil to it.
• Breaded the pieces of liver in flour, place in a preheated skillet.
• Cook over medium heat for 5 minutes, then turn over to the other side.
• Season with salt, fry 5 minutes on the other side.
• Turn over again, salt, brush with mustard sauce.
• Reduce heat, cover skillet with lid. Stew the liver in mustard sauce 7-8 minutes.

A dish prepared according to the above recipe has spicy taste... It will appeal to those who are not indifferent to spicy snacks.

Beef liver fried with onions can be very different. Each recipe allows you to get new taste... If you do not violate the technology during cooking, the liver will come out juicy and soft.

Deservedly appreciated among housewives, not only because of its amazing taste and ease of preparation. It is a well-known fact that the product contains an incredible amount of nutrients, the liver is also rightfully considered an exquisite delicacy.

How to fry the liver deliciously?

The key to creating a delicious dish is its correct preparation. To get a soft fried liver, in which there will be no dryness and bitterness, you must adhere to certain rules, which are as follows:

1. When choosing a liver, you need to pay attention to the absence of scratches and dried out areas.
2. The presence of a sour smell should be excluded, as this indicates that the product is stale.
3. You can not buy a product with stains, greenish color, blood vessels and clots, in this case there will be bitterness.
4. Very important Preliminary processing product. To do this, remove the vessels and the film, which is removed by prying and slightly pulling.
5. To get a delicate product, you can leave it in soda for an hour, having previously cut it into pieces.
6. You can eliminate bitterness by placing the liver in cool milk and leaving it for several hours.
7. As for frying, the process is carried out for 5 minutes so as not to dry out, and then the product is left to languish in its own juice.
8. It is recommended to salt the liver at the very end to eliminate excessive hardness.

How to fry chicken liver?

For those who do not like the taste of pork or beef product, fried chicken liver is ideal. It is characterized by pleasant sweetish taste and tenderness. To choose it correctly, you should pay attention to a product that has a shiny surface and brown tint without yellowness.

Ingredients:

• liver - 0.5 kg;
• onions - 2 pcs.;
• flour - 2 tbsp. l.

Preparation

1. Place in cold water for 20 minutes.
2. Remove the film and cut into pieces.
3. Cut the onion into half rings.
4. Dip the liver in flour. Fry for 5 minutes.
5. Add onion and sauté for another 5 minutes.

Fried beef liver

The classic cooking option that housewives often use is beef liver fried in flour. You can make a dish especially spicy by adding nutmeg... In addition, saturated exquisite taste can be achieved by adding squeezed garlic and spices such as black and white pepper.

Ingredients:

• liver - 0.5 kg;
• onions - 2 pcs.;
• flour - 2 tbsp. l .;
• spices.

Preparation

1. Refrigerate the liver in the freezer for an hour, then rinse with cold water.
2. Cut, roll in flour. Fry for 5 minutes.
3. Chop and fry the onion separately.
4. Combine the ingredients and fry for another 5 minutes, salt at the end.

Fried pork liver with onions

One of the most delicious variations It must be carefully selected, paying particular attention to color and smell. Additional piquancy can be added to the dish if you use not only fried onions, but also carrots. This fried liver recipe is considered one of the most successful.

Ingredients:

• liver - 0.5 kg;
• onions - 2 pcs.;
• flour - 2 tbsp. l.

Preparation

1. Rinse cold liver and cut into pieces.
2. Dip in flour, fry for 10 minutes.
3. Add chopped onion and fry for another 5 minutes.
4. Turn off the heat, the fried liver is stewed for another 5 minutes.

How to fry turkey liver in a pan?

Fried turkey liver with onions is considered a special delicacy. The most successful solution would be to fry it with onions and carrots, this combination can be called a classic. There are a number of other cooking methods, such as sour cream, garlic, or mayonnaise. The recommendations for choosing a product are the same as those intended for chicken liver.

Ingredients:

• liver - 800 g;
• onions - 1-2 pcs.;
• carrots - 4 pcs.

Preparation

1. Finely chop the onion and carrot and sauté together. Then put them in a separate container.
2. Cut the liver and fry for 5 minutes.
3. Add vegetables and spices, liver fried in chunks stew for another 10 minutes, do not forget to salt at the end.

Fried liver with garlic and mayonnaise

Hostesses who want to surprise their family members and guests are encouraged to master special recipe, with which delicious fried liver is prepared. It involves the use of garlic and mayonnaise. When preparing this deliciously delicious dish, it should be borne in mind that it is extremely high in calories, therefore it is recommended for special festive events.

Ingredients:

• liver - 0.5 kg;
• garlic - 2 cloves;
• mayonnaise - 4 tbsp. l .;
• flour - 2 tbsp. l.

Preparation

1. Cut the liver, roll in flour and fry in vegetable oil.
2. Do mayonnaise-garlic sauce by squeezing the garlic and mixing it with mayonnaise.
3. Fried liver combines with the sauce and left to soak.

Fried liver in batter

One of the most gentle and healthy dishes is fried chicken. The secret of its cooking lies in the constituent parts that are used for the batter. It is made on the basis of sour cream and garlic, which is incredibly delicious. The advantage chicken liver it is considered that she does not need preliminary preparation, it does not need to be soaked, since it is extremely soft and lacks bitterness.

Ingredients:

• liver - 0.5 kg;
• eggs - 3 pcs.;
• sour cream - 5 tbsp. l .;
• garlic - 4 cloves;
• flour - 4 tbsp. l.

Preparation

1. Squeeze out the garlic, mix it with eggs and sour cream. Beat the mixture with flour.
2. Prepare and cut the liver. Dip it in batter and fry on both sides for 5 minutes.

Fried liver in sour cream

Fried has an amazing taste. Can be used not only chicken offal but also beef or pork. In this case, in the preliminary preparation of the liver, use special trick: for better film removal, it must be doused with boiling water. Garlic goes well with sour cream, you can add different spices: nutmeg, paprika, coriander, dill.

Ingredients:

• liver - 0.5 kg;
• onion - 1 pc.;
• garlic - 2 cloves;
• flour - 1 tbsp. l .;
• sour cream - 5 tbsp. l .;
• spices to taste.

Preparation

1. Cut the liver into pieces and fry for 5 minutes.
2. Add chopped onion, squeezed garlic, spices and fry for another 5 minutes.
3. Add water and simmer for 10 minutes.
4. Add sour cream, salt, add flour diluted in 0.5 glass of water. Simmer until thick.
5. Fried beef liver is infused for 15 minutes and served on the table.

How to fry a liver with potatoes?

An extremely satisfying and nutritious dish is with beef liver. It will serve as high-calorie lunch or a dinner that you can easily feed even big family... You can diversify the dish using all kinds of seasonings to taste, for example, it can be adjika or sour cream-garlic sauce.

Ingredients:

• liver - 1 kg;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• potatoes - 7 pcs.;
• Bay leaf.

Preparation

1. Chop onion and carrots finely and fry until golden brown.
2. Cut the potatoes into cubes or strips and fry separately.
3. Prepare and cut the liver into pieces, fry for 3-5 minutes.
4. Mix all the ingredients, add the bay leaf, stew the fried beef liver with potatoes for another quarter of an hour.

How to fry burbot liver in a pan?

Extremely valuable and useful option the dish is considered to be fried burbot liver. She rightfully belongs to real delicacies, since it is suitable for people who not only follow a diet, but also suffer from certain diseases, for example, diabetes mellitus... It contains a record amount of nutrients.

Steak from beef liver Is a satisfying and healthy addition to homemade lunch... Fried liver goes well with porridge, pasta, pea or mashed potatoes, with vegetable salad or just with a slice fresh bread... The liver contains a lot of protein, valuable amino acids, vitamins A and B, there is such a trace element as iron. Regular use beef liver increases hemoglobin, protective functions of the body, strengthens vision. This offal is hearty, but low in calories, so it is often included in the fasting diet.

The recipe for beef liver, fried in pieces, is also useful for those who want to eat sparingly. Compared to meat tenderloin, the liver costs much less, although it is not inferior in taste and nutritional properties... Cooking delicious liver in a pan is not difficult at all if you adhere to a few rules, which I will now describe in detail.

How to choose

First of all, it is very important to carefully consider the choice of offal. The liver should be fresh, preferably chilled, not frozen - when frozen, it loses part useful properties... A good liver has a smooth and shiny surface, rich cherry or reddish color.

If you are offered a matte offal of a brown, grayish, and even more so greenish color, with a dried sticky surface, it is better to refuse the purchase - this liver is not fresh, stale. From beef liver good quality a slightly sweet aroma emanates, but not sour or musty. You can only smell the liver by buying it in the market, in the supermarket it is usually packaged in sealed plastic containers.

Another freshness test is to apply pressure to the liver with your finger. After pressing, a trace should not remain and water should not flow out (unscrupulous sellers often soak a stale liver in water with the addition of vinegar, sodium glutamate). Good liver smooth in section, not rough.

Do not forget to ask the seller in the market for a certificate of laboratory testing of the by-product (after all, the product may not only be stale, but also affected by helminth infestation).

Recipe Information

• Cuisine: English
• Type of dish: Offal
• Cooking method: frying
• Servings: 4
• 20 minutes

Ingredients:

• beef liver - 700 g
• salt to taste
• ground black pepper - to taste
• sunflower oil - 60 g
• wheat flour - 5 tbsp.

Preparation

So you've got a fresh beef liver... Rinse the offal well in running water. Cut out the bile ducts, blood vessels and remove the film. It can be easily removed. Simply lift with your hands and remove. If this is not done, the film will shrink during heat treatment and give the liver a hard and rubbery structure.

Using a sharp knife, cut the liver into portions, 5-8 mm high, so that they are well fried inside.

Dip the chopped beef liver into a deep bowl and cover with cold water or milk for a couple of hours. After an hour, the water can be replaced with fresh water.

To fry the liver deliciously, you can marinate the slices in soy sauce for a couple of hours. Marinade is sometimes prepared with the addition of a small amount of white wine (or lemon juice) and grated garlic.

Drain in a colander and drain off excess liquid. Dry paper napkin... Season with lightly salt and pepper. A mixture of Provencal herbs harmonizes very well with the offal.

Some housewives lightly beat the liver with a hammer before frying to make it soft. To prevent splashes from flying in different directions during beating, cover the pieces with foil ( plastic bag), only then proceed with the procedure. Alternatively, you can pierce the steaks with a tenderizer.

Bread the liver slices on all sides in wheat flour... The breading helps to preserve the natural juice in the liver, making it tender and soft.

The liver is breaded not only in flour, but also in bread crumbs... Some recipes call for frying the liver in a lezon.

Heat in a frying pan sunflower oil... Lay the liver blanks. Set a small fire. Cover the pan with a lid. Fry for 4-5 minutes on one side, until lightly browned. Turn gently and continue to fry for another 2-4 minutes, also with the lid closed.

How and how much to fry in time to make the liver soft and juicy? Dip breaded steaks only in hot vegetable oil. Do not overcook the offal in the pan. On each side, it needs to be fried for no more than five minutes, otherwise it will become tough. Do not set the heat too high, or the slices will burn on the outside and remain soggy on the inside. On low heat, the offal will turn out to be dry, tasteless. The optimal fire is medium.

Place the fried steaks in foil and wrap well on all sides. Leave it on for 15-20 minutes to cook. Check for doneness by piercing the liver pieces with a fork or toothpick. If pink juice comes out from the inside, the steaks need to be fried a little more or brought to readiness in the oven ( microwave oven). After cooking, serve the dish with any side dish. Eat the steak, preferably immediately after frying, warm.

Bon Appetit!

On a note:

• Pork liver can be fried in the same way. For frying, not only a frying pan is suitable, but also a multicooker, a cauldron, a stewpan. Grilled steak is very appetizing.
• It is very tasty if the dish is served with golden brown onions, mustard, as well as garlic, creamy, cheese, tomato or sour cream sauce.

The liver of domestic (and some wild) animals, as well as birds, is very useful product containing substances necessary for the body human, namely: vitamins A, C, B, B6, B12, compounds of iron, copper, calcium, zinc, sodium, as well as amino acids (tryptophan, lysine, methionine), folic acid, etc.

You can cook the liver deliciously different ways: boil, fry and / or simmer in a pan. Of course, frying is not the best healthy way cooking, however, the liver is cooked very quickly, so if you use certain fats, as well as the mode and methods of cooking, the amount of unhealthy substances formed during the cooking process will be minimal. For frying, it is better to use melted pork or chicken fat, butter melted butter, or olive, corn, sesame, soybean oil, but you can also sunflower, which is better frozen than refined.

We will tell you how you can cook liver in a pan correctly and tasty.

Chicken liver in a pan - recipe

Ingredients:

• - about 300 g;
• onion - 1 pc .;
• dry ground spices (black and allspice, coriander, etc.);
• chicken fat or vegetable oil.

Preparation

If the liver is frozen, it must be thawed, rinsed with cold water and discarded in a colander, shake the colander several times to remove the remaining water. Cut the peeled onion into thin quarter rings or half rings. Heat fat or oil well in a frying pan. Lightly fry the onion until golden brown. We put the liver in a pan and fry everything together until the liver color changes, stirring with a spatula. Reduce heat, cover with a lid and simmer until tender for about 15 minutes - that's enough. If you stew for longer, the liver will become tough and tasteless. Serve with any side dish (potatoes, young baked beans, peas, rice, any porridge) and herbs. It is also good to serve fresh vegetables and table wine, you can dark beer.

Pork liver in a pan - recipe

Ingredients:

• pork liver;
• onion - 1 pc. (not required);
• melted pork fat;
• dry ground spices (red and black pepper, coriander and others).

Preparation

Cut the liver into slices or slices. Heat the fat in a frying pan. If you cook small slices it is better to fry the onions first (as in the previous recipe, see above). Large chunks can be beaten off a little, you can marinate for 20-40 minutes in mustard with lemon juice and garlic, only then the liver must be rinsed with cold water and put in a sieve so that the water glass.

Heat the fat and fry the liver slices on both sides, then reduce the heat and fry to the desired degree (it is also very tasty with blood), but no longer than 15 minutes. You can pre-roll slices of liver in wheat flour. Serve with any side dish and herbs, and a hot sauce such as lemon garlic is also good.

Beef liver recipes in a pan

Beef liver has a specific flavor, so before cooking it is better to cut it into slices and pre-soak it in milk with the addition of dry ground spices or marinate in a mixture of kefir or yogurt with curry and garlic. Then rinse the liver and put on a sieve.

After that, the beef liver can be fried, just like the pork liver (see above), or you can fry in batter.

Ingredients:

• or veal;
• chicken egg;
• light beer or milk;
• wheat flour (or mixed with corn);
• pork rendered fat or vegetable oil.

Preparation

Prepare a batter from a mixture of eggs and flour with the addition of beer or milk. Stir with a fork thoroughly so that there are no lumps (if it does not work, strain through a strainer). The consistency of the batter should be like thick yogurt... Immerse the slices of beef liver in batter and fry in a pan with heated fat on both sides until golden brown. Reduce the heat and bring it to readiness for a few more minutes under the lid. Serve with red table wine or dark beer and hot sauce Chile. It is also good to serve cucumbers in any form (fresh, pickled, pickled), as well as other pickles.

In general, liver fried in a pan is tasty and, in a way, healthy.

That the liver is useful product, probably everyone knows. Doctors advise to include dishes from the liver in the diet for children, as well as for pregnant women and those who are recovering from an illness.

But not everyone knows how to cook the liver deliciously, since this product is quite capricious. It is necessary to improperly prepare the liver for frying or overexpose it on fire a little, and a tasty dish will no longer work.

Today we will talk about how to properly fry the liver to make it soft and juicy.

It must be said that the taste of the future dish strongly depends on the quality and type of liver. So, the best taste possesses veal and beef liver. Lamb liver also very delicate, but not everyone loves it because of the specific smell. Pork liver is considered less tasty than the by-products listed above. The poultry liver deserves a separate discussion, from which many delicious dishes can be prepared.

But whichever type of liver you choose, it is very important that it is fresh! The fact is that by-products have a very short shelf life - no more than three days, provided that the liver was stored in the refrigerator. Therefore, to acquire this product preferably in places where quality control of the products sold is carried out.

If you decide to purchase beef liver, then choose a product with a rich color. Too light or, conversely, dark liver color may indicate poor quality. Make sure that the film on the surface of the piece you have selected is not damaged, and on the cut, the liver looks smooth, not grainy.

So, the choice is made. But, before frying the liver, it must be properly processed and prepared. And the first thing to do is remove the outer films. To make this operation easier, a piece of liver must be doused with boiling water, and then immediately immersed in cold water. After such a procedure, the films are removed from the liver quite easily.

Now you need to soak the liver in milk. This allows you to get rid of the specific odor and gives the product more delicate taste... Soaking time is at least half an hour.

Now it's time to decide how to fry the liver - portioned chunks or cubes? If the first option is chosen, then we cut the liver into wide flat slices the width of a finger. When cutting the liver, you will see that bile ducts come across in the thickness of the tissue, they must be cut out, otherwise the dish will be spoiled. Portion pieces must be wrapped in cling film and beat off a little with the back of the knife. It is not recommended to beat off the liver with a kitchen hammer, since it has less dense structure like meat.

We send the broken pieces back to the bowl with milk for ten minutes. In the meantime, prepare the breading by mixing flour with a small amount of dry spicy herbs... A harmonious taste of the dish can be obtained by using savory, thyme or rosemary. But in no case should you salt the liver at this stage! If you salt raw liver, then it will become hard, even if you do not violate the rules of heat treatment.

So, the preparation of the liver is completed, now we turn to highlighting the question of what and how to fry the liver. You can use vegetable oil or ghee for frying, and the degree of heating should be moderate. Over high heat, the liver can burn, remaining moist inside, and with low heat, it will lose its juiciness. You need to fry the liver for two to three minutes on each side. It should be borne in mind that the frying time depends on the size of the pieces. The easiest way is to focus on the color of the liver. As soon as the piece changes its color to half of the cut, it's time to turn it over. The readiness of the liver can be determined by puncturing it with a knife or fork. The juice escaping from the finished dish will be clear, not bloody. Now that the liver is fried, the pieces can be salted. Serve such a liver with a side dish and any sauce.

And how to fry the liver, chopped more small pieces? This dish is best prepared with onions. The liver needs to be prepared in the same way as described above, but do not cut large chunks, and in small pieces. Peel the onion and cut into half rings. For three hundred grams of liver, you need to take two or three onions. Now we heat the oil in a frying pan, put the onion there and fry it until golden brown. Roll the liver in flour with spices and send it to the pan. It is very important that the pieces of liver lie in one layer, therefore, if you need to make a lot of fried liver, then you will have to cook in portions. Fry the liver, stirring occasionally, until it changes color. Then we pour a little water into the pan and simmer our dish for three minutes. Then open the lid and add salt and pepper. Chicken liver can be cooked in the same way.

Now you know how to fry the liver to keep it juicy. Serve ready meal can be with any side dish, classic version - mashed potatoes... Additionally, you can prepare a sauce - mushroom or sour cream.

How to fry the liver correctly video recipe - step by step

Below you will find step by step video a recipe to help you cook.

We hope you enjoyed our article on how to properly fry the liver and now having everything necessary ingredients you can easily prepare it at home.

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Fried beef liver dishes, whatever one may say, always turn out to be delicious. We will talk about them in this article.

Liver is probably the most popular by-product available at a price and sold in every other store, relatively easy to culinary processing, versatile in preparation. In general, for all this, the liver is loved by both people who are beginning to learn the basics of cooking and experienced hostesses.

Frying the liver with different additives- one of the simplest methods of cooking it, and one of the most successful, it is difficult to cook fried liver poorly, except that you can overexpose it on the fire and it will become not so tender or oversalted, that's probably all. Well, the companion products for the liver can be very different: onions, garlic, wine, herbs, sour cream, tomato paste, vegetables, mustard, ginger, etc. In this selection of liver frying recipes, we will tell you about the most delicious, simple and interesting dishes.

To cook from the liver delicious dishes, first of all, you need it, and before cooking beef or pork liver do not forget.

Recipe one: Liver fried with mustard

You will need: 500 g of liver, 2-3 tbsp. mustard, 2 tablespoons each vegetable and butter, ¼ glasses of flour, pepper, salt.

How to cook fried liver. Rinse, dry and cut the liver into 1 cm thick cubes. Stir flour, pepper and salt, breaded the liver in the flour mixture. Heat a mixture of vegetable and butter, fry the liver over high heat until browning, then add the mustard and mix everything well to evenly distribute it between the pieces, fry for another 10-15 minutes until cooked over medium heat.

Of course, you can add onions or other foods to your taste.

There are very quick recipes cooking the liver, like the previous one, the next method of cooking it will not take much time, and therefore it will be interesting to everyone and useful for different cases life.

Recipe two: Fried liver in tomato sauce

You will need: 500g liver, 250g tomato juice, 30g parsley, 3 tbsp. vegetable oil, 1 tbsp. dried onions and lemon juice, pepper, salt.

How to cook liver in tomato sauce... Rinse and dry the liver, cut into 5 cm long and 1 cm thick pieces, finely chop the parsley. Heat oil in a frying pan, put the liver, parsley, pour over them with lemon juice, stir and fry until golden brown. When the liver is browned, add the onion and pour in tomato juice, stir and simmer for 20 minutes until tender over low heat, pepper and salt, mix. Serve hot.

Dried onions can be replaced with fresh ones. In this case, it is immediately put into the pan at the same time as the liver, and together they are fried until browned.

The following recipe is the Stroganoff's beloved by many. No wonder why your favorite is tasty, simple, fast!

Recipe Three: Recipe for Stroganoff Fried Liver

You will need: 500 g of liver, 2-3 onions, 2 cups of sour cream, 3 tbsp. butter, 1 tbsp. tomato paste or sauce and flour, herbs, salt, pepper.

How to fry a liver Stroganoff. Rinse and peel the liver from the films, cut it into cubes 1 cm thick and 3-4 long, put in a frying pan with hot oil, fry, pepper and salt. In a dry frying pan, fry the flour until creamy, sprinkle on the liver, mix, add separately browned onions, sour cream and tomato paste, mix, bring to a boil. Simmer all 10-15 minutes until the liver is cooked over low heat.

Well, the subsequent recipes are a little more complicated and require a little more ingredients.

Recipe four: Caramel liver in tomato

You will need: 500 g of liver, 1/3 cup of water, ¼ cup of ketchup, 3 tablespoons. flour, 2 tbsp. brown sugar, 1 tbsp. vegetable oil, soy sauce and vinegar, a pinch of garlic powder.

How to cook caramelized liver. Cut the liver into thin cubes. Stir flour with pepper and salt, breaded the liver. Mix water with all other products, except oil. Heat the oil in a frying pan, put the liver and fry the pieces until browning, then pour it with the prepared mixture and simmer for 15-20 minutes until cooked over medium heat.

Recipe 5: Fried liver, in a sauce with white wine

You will need: 500g of liver, 100ml of white wine, 3 cloves of garlic, 2 red onions, 1 bunch of parsley, 2 tablespoons each. butter and brandy, 1 tbsp. olive oil, 1 tsp. sea ​​salt, ¼ tsp. freshly ground black pepper.

How to cook a liver in wine. Chop the parsley finely, chop the onion in half rings and fry it over high heat with 1 tbsp. butter until transparent. Crush the garlic, put it on the onion, fry for 2-3 minutes, season with pepper and salt, pour in the wine, evaporate it completely, add three quarters of the chopped parsley, stir and remove the sauce from the stove. Rinse and dry the liver, remove the films, cut into strips 1-1.5 cm thick, heat 1 tablespoon in a thick-bottomed frying pan. butter, pour in olive, put the liver, pepper and salt, fry on each side for 2 minutes. Pour brandy to the liver, stir, simmer for 30 seconds. Before serving, pour the cooked sauce over the liver and sprinkle with the rest of the parsley.

The last recipe is traditionally slightly exotic.

Recipe six: Liver, fried in an oriental

You will need: 500 g of liver, 1 clove of garlic, 4 tablespoons. vegetable oil, 1 tbsp. starch, 1 tsp each. ground ginger and salt, herbs, sauce - 2 tbsp. chicken broth, 1.5 tbsp. soy sauce, 1 tbsp. tomato paste, 1 tsp starch.

How to fry the liver in an oriental way. Rinse and prepare the liver, cut it into thin slices, then cut them into strips 2.5 cm wide. Stir in ginger, starch and salt, pour in 2 tablespoons each. rast. oil and water, bring to homogeneity. Breaded the liver in a starch mixture, leave for 15 minutes. Heat 2 tablespoons in a skillet. vegetable oil, quickly fry the liver from all sides, add greens and liver, fry for another 30 seconds. Stir in the tomato paste, broth, sugar and soy sauce, pour over the liver, bring to a boil, simmer for another 30 seconds, remove from heat, pour over the liver when serving with sauce.

Cooking different fried dishes from the liver - it's really simple, you just need to try and you can be convinced of it! Such a delicious, inexpensive and or dinner is eaten with pleasure by the whole family.