Beef liver is one of the most useful, nutrient-rich foods that simply needs to be introduced into the diet of children, pregnant and lactating women, and just anyone who takes care of their health. .

The benefits of beef liver.

Beef liver contains a whole complex of vitamins necessary to ensure the full functioning of the human body: vitamins A, B and C.

Such a set helps to improve the color and structure of the skin, makes the hairline healthier and thicker, activates the brain and greatly facilitates the functioning of the kidneys.
The minerals and trace elements that make up this product are especially necessary for people suffering from diabetes and atherosclerosis.
In addition, the liver is better than any medicine helps to cope with anemia, that is, a lack of a large amount of iron in the body.
A big plus of the liver is not only in its beneficial properties, but also in its unusual taste, of course, subject to the rules for its preparation.

Do you want to know the secrets of how to cook beef liver so that it is soft?Then the method described below is just for you..

How to cook beef liver

Ingredients:

• beef liver - 800 g;
• milk - 1 glass;
• onion - 2 heads of medium size;
• mayonnaise;
• raw egg - 1 pc;
• salt;
• ground black pepper.

Preparing Beef Liver:

You will need to take a raw liver and cut out all the bile ducts and veins from it.
Then remove all existing film covering the liver.

Helpful advice: leave a piece of liver in a container filled with warm liquid for 5 minutes, and the film will be removed without much difficulty.

Always remember that this processing step is one of the most important in the cooking process.

Without removing the film, any, even the most professional cook, will prepare a dish that is particularly bitter.

Beef liver recipe:

• Take a container and pour milk into it.
• Then crack an egg into it.
• Take a piece of liver and cut it into small pieces of medium thickness, about 2 cm.
• We lower all the resulting sticks into the mixture obtained in the first paragraph, and leave it in it for at least 30 minutes.

This method of "soaking" helps to give the finished liver a special softness and tenderness.

• Grease a frying pan with a thin layer of vegetable oil and heat it over high heat.
• After reducing the heat, gradually remove the liver pieces from the mixture and transfer them to the pan.

Important: do not pour out the remaining mixture, in the future it will definitely come in handy.

• Fry the liver a little on both sides, salt and pepper in a small amount (about one pinch of salt).

Do not fry the liver for too long, as all the preliminary work will be in vain and the liver will remain tough.

• Cut the onion into rings and fry it until golden brown in a clean frying pan with a little sunflower oil.
• Prepare a medium-sized saucepan and put the layers in it in the following order: liver, mayonnaise, onion, mayonnaise, liver, mayonnaise, onion, mayonnaise, etc.
• Next, we need a mixture, which was discussed in the above.
  We take it and fill in the “puff” contents of the pan. The layers should “float” in the milk and egg contents.

If there is not enough mixture left, then add as much water as you see fit. This will in no way affect the softness of the dish.

• Add a little more salt to the entire contents of the pan and close the lid.
• We put the container on a quiet fire and simmer for 6 minutes.

After removing the pan from the heat, you can safely enjoy the excellent taste, aroma and, most importantly, the softness of the beef liver.

Ingredients

• 800 gr. beef liver
• 200 ml. milk
• 2 pcs. onion
• 2-3 tbsp. l. mayonnaise
• 1 PC. egg
• 1-2 pinch salt (to taste)
• 1-2 pinch black pepper (ground, to taste)

Instructions

Preparing beef liver

One of the main secrets that lies at the heart of obtaining soft liver is its proper processing before cooking.

You will need to take a raw liver and cut out all the bile ducts and veins from it.

Then remove all existing film covering the liver. Helpful Hint: Leave a piece of liver in a container filled with warm liquid for 5 minutes, and the film will come off without too much difficulty. Always remember that this processing step is one of the most important in the cooking process. Without removing the film, any, even the most professional cook, will prepare a dish that is particularly bitter.

beef liver recipe

Take a container and pour milk into it.

Then crack an egg into it.

Take a piece of liver and cut it into small pieces of medium thickness, about 2 cm.

We lower all the resulting sticks into the mixture obtained in the first paragraph, and leave it in it for at least 30 minutes. This method of "soaking" helps to give the finished liver a special softness and tenderness.

Grease a frying pan with a thin layer of vegetable oil and heat it over high heat.

After reducing the heat, gradually remove the liver pieces from the mixture and transfer them to the pan.

Important: do not pour out the remaining mixture, in the future it will definitely come in handy.

It will be useful for any housewife to know how to cook the liver, because it is a product loved by many, which has a useful composition and high nutritional value. The variety of offal dishes excites the imagination, so you should learn how to cook the most delicious of them in order to amaze guests at a holiday or household on weekdays.

Liver Cooking Secrets

For most cooks, cooking liver is a difficult process, but this is due to the inability to select and process the product. You should learn how to cook the liver so that it turns out soft - pour milk or soda solution. The variety of options that can be prepared from the liver is great - here are simple dishes like salads, appetizers in the form of pates, cakes or fritters with gravy.

As second courses, you can cook roast, stewed liver with vegetables, potatoes, mushrooms. It can be fried, stewed, baked or boiled, and then twisted. You can use pork, beef or poultry liver, how to do each of them - the instructions will tell you. Types of offal are distinguished by a rich taste with light notes of tenderness and a specific aroma. How to make delicious snacks quickly and tasty, read below.

How to choose the right liver

It will be important for any cook to choose a liver to make delicious food at home. Any fresh product is characterized by a pleasant sweetish aroma, the absence of damage, large vessels, the surface is elastic and smooth:

• Chicken liver - a brown-burgundy hue with a shiny surface and a sweetish aroma. Frozen offal should not be orange and with a thick layer of glaze.
• Veal liver has a light brown color, moist elastic texture, without a gray coating.
• Beef liver has the color of ripe cherries with scarlet blood and notes of sweet smell, a white film that easily separates from the main meat.
• Pork liver brown, with a smooth surface without spots.

How much to cook

How much the liver is cooked depends on the type and processing of the offal. You need to stew the liver for no more than 20 minutes - fry with onions and pour sour cream for taste. If frying is supposed, then it is recommended to cook chicken liver for 10 minutes, pork, which must first be soaked in milk or water, 20 minutes, and beef - 10 minutes. For even frying or stewing, cooks advise pre-cutting a large piece into thin slices.

Liver dishes - recipes with photos

Today, it will not be difficult for any culinary specialist to find the necessary recipes from the liver. For this, it is better to choose a step-by-step recipe on how to cook a liver, with visual illustrations, photo or video content. The variety of options for liver snacks is surprising - there are cutlets, cakes, baking in the oven, stewing in a slow cooker. It is good to combine offal with juicy vegetables - carrots, onions, and pour sour cream or cream. A homemade liver recipe is useful for everyone.

Recipe for liver cutlets step by step

• Cooking time: 30 min.
• Servings: 10 persons.
• Calorie content of the dish: 167 kcal.
• Destination: for lunch.
• Cuisine: author's.

It is quick to cook liver cutlets, which are perfect for lunch or dinner, if served with mashed potatoes or cereals, noodles with sauce. Fresh vegetables are also good as a side dish for cutlets made from any kind of liver. For a child, chicken liver is suitable, and for an adult, pork or beef, soaked first in milk.

Ingredients:

• liver - 0.75 kg;
• onion - 20 g;
• carrots - 40 g;
• eggs - 70 g;
• potato starch - 25 g;
• sunflower oil - 50 ml.

Cooking method:

1. Scroll the liver with onions and carrots through a meat grinder, add eggs and starch.
2. Fry in a pan, greased with oil, on both sides until golden brown.

Liver cake

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 308 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

As a hearty snack, a recipe for how to make a liver cake is suitable. It looks like a real confectionery masterpiece, but in fact it becomes a meat meal that is great for a festive table. Guests will be surprised when they see it in front of them, and will be even more amazed by the rich, mouth-watering taste of amazing food. To get a well-soaked dish, put it in the refrigerator for 6 hours before serving.

Ingredients:

• hard cheese - 50 g;
• wheat flour - a glass;
• eggs - 3 pcs.;
• milk - a glass;
• pork liver - half a kilo;
• sunflower oil - 50 ml;
• mayonnaise - 2 packages;
• dill - 10 g.

Cooking method:

1. Peel the liver from the film, chop with a blender, add flour, eggs, salt.
2. Pour in milk to make a thick dough. Cook some cakes in a frying pan.
3. Lubricate the cakes with mayonnaise, fold the cake, sprinkle with grated cheese and chopped dill.
4. After 6 hours of infusion, serve on the table, cut into portions.

Soup

• Cooking time: 1 hour.
• Servings: 3 persons.
• Calorie content of the dish: 64 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Hearty, but dietary, it turns out soup-puree from chicken liver, which is good to serve on the dining table for those who are losing weight. In order for the first to satisfy even a child, it is worth taking chicken liver, which is more tender in texture. Added zucchini, cauliflower and potatoes give benefits and vitamins to food, and boiled rice cereal gives the desired density. It's not easy to make this soup.

Ingredients:

• potatoes - 200 g;
• zucchini - ½ pcs.;
• carrots - 1 pc.;
• cauliflower - 0.3 kg;
• rice - 40 g;
• chicken liver - 150 g;
• olive oil - 20 ml.

Cooking method:

1. Boil the liver in salted water for 10 minutes, chop with a blender.
2. Boil potatoes, carrots, rice, cauliflower, zucchini for half an hour. Grind with a blender.
3. Combine both masses, boil slowly, season with olive oil, salt.
4. Optionally, you can use beef broth to dilute the thick soup or add cream to it.

Chicken liver fried in sour cream

• Cooking time: 40 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 146 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Traditional for many families is chicken liver, fried with onions in sour cream. This hearty second dish perfectly saturates the body, gives strength and energy. Best of all, the liver in this design is combined with simple side dishes - rice, buckwheat, pearl barley, it is easy to cook and in a dietary way with vegetables. The pronounced meat taste with creaminess of sour cream sets off the sharpness of the onion.

Ingredients:

• chicken liver - 1 kg;
• onion - 50 g;
• sour cream - a glass;
• vegetable oil - 30 ml.

Cooking method:

1. Chop the onion, fry in butter until golden, add the liver, stirring, bring to half-cooked.
2. Season with sour cream, salt, simmer for 20 minutes.

Salad

• Cooking time: 30 min.
• Servings: 7 persons.
• Calorie content of the dish: 115 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

An experienced hostess can quickly prepare a salad with liver, which has a rich taste due to the combination of mushrooms, beans and traditional vegetables. It can be served warm or hot, but even when cooled, it is very tasty and does not lose its benefits. Dressing can be classic mayonnaise, low-fat sour cream or natural yogurt with garlic and chopped herbs.

Ingredients:

• red beans - 200 g;
• chicken liver - half a kilo;
• onion - 150 g;
• carrots - 200 g;
• vegetable oil - 20 ml;
• canned champignons - 150 g;
• sour cream - 75 ml.

Cooking method:

1. Chop the onion into cubes, grate the carrots, fry in a pan with butter.
2. Boil the liver and beans separately, cut the meat into strips.
3. Grind mushrooms, mix all ingredients.
4. Salt, season with sour cream, pepper.

Stroganoff in a slow cooker

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A recipe for cooking that has been popular for several centuries is considered traditional for Russian cuisine. Modern housewives have gained an advantage in preparing snacks due to the presence of a slow cooker, which will make food ideal in consistency, prevent burning and retain all the juiciness and flavors of the added spices.

Ingredients:

• beef liver - 0.75 kg;
• milk - 2 tbsp.;
• sour cream - a glass;
• butter - 50 g;
• onion - 2 pcs.;
• green onions - a bunch;
• dill - a bunch.

Cooking method:

1. Cut the liver into strips, pour milk over it, drain after 35 minutes.
2. Cut the onions into rings, fry in the multi-cook mode and a temperature of 160 degrees for 5 minutes. Add the liver, stirring, cook for 6 minutes, pour over the sour cream.
3. Bring to softness, salt, pepper. Decorate with chopped herbs.

Recipe for beef liver in a pan

• Cooking time: 35 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 188 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: simple.

Another classic recipe is in a pan, which turns out to be evenly fried and appetizing. This option refers to the fact that delicious can be prepared from the liver to please all family members or even surprise guests by serving such an appetizer directly to them in a small diameter frying pan. The liver recipe will tell you about the secrets of making a homemade dish.

Ingredients:

• beef liver - 0.6-0.7 kg;
• onion - 40 g;
• olive oil - 60 ml;
• flour - 40 g;
• garlic - 5 cloves.

Cooking method:

1. Cut the liver into pieces, beat off through a cling film, pepper, roll in flour, fry on each side for 2 minutes, salt.
2. In the same oil, fry the chopped onion with crushed garlic, put the liver on top, leave to brew under the lid for 5 minutes.

Pate

• Cooking time: 45 min.
• Servings: 10 persons.
• Calorie content of the dish: 215 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

A delicious spread on sandwiches will be a pate of boiled beef liver. It can be eaten with rye or wheat bread as a snack or with tea or coffee in the morning for breakfast. For a child, this option will be doubly useful - it will saturate the body with vitamins and energize for the upcoming school day. How to cook beef liver correctly and how to make homemade pate from it for snacks, the recipe will tell you.

Ingredients:

• beef liver - 0.55 kg;
• carrots - 2 pcs.;
• onion - 1 pc.;
• butter - 200 g.

Cooking method:

1. Soak the liver for 10 minutes in cold water, changing it a couple of times to release bitterness.
2. Boil the carrots, chop the onion and fry until golden brown.
3. Rinse the liver, cook for 15 minutes, cool, remove the ducts and film.
4. Mix all the ingredients, scroll twice through a meat grinder. Salt, pepper.

With mushrooms in sour cream sauce

• Cooking time: 30 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: easy.

To get a soft liver with sour cream sauce, it is poured with fat sour cream or cream, stewed with spices and mushrooms. It turns out an incredibly tasty snack that goes well with mashed potatoes, boiled pasta or cereals. It is best to cook chicken offal, because it turns out to be exquisitely tender and not so high-calorie.

Ingredients:

• chicken liver - 0.6 kg;
• champignons - 200 g;
• onion - 200 g;
• water - 50 ml;
• carrots - 100 g;
• sour cream - 250 ml;
• flour - 40 g;
• hops-suneli - 10 g;
• dill - 30 g.

Cooking method:

1. Preheat the pan, fry the chopped onion, mushroom plates, grated carrots until the moisture evaporates.
2. Add the liver, after 5 minutes season with salt, spices, flour. Pour sour cream with water, add chopped dill. Simmer for 15 minutes.

With potatoes in the oven

• Cooking time: 1.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 71 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Delicious and fragrant, the liver is baked in the oven along with potatoes and other vegetables. Preparing a 2 in 1 dish - a side dish and a main dish - is easy, in less than an hour, without soaking. For a side dish, any vegetables are suitable - onions, zucchini, carrots. Optionally, you can add green beans, eggplant and tomatoes. To get an appetizing crust, when ready, you can sprinkle the products with cheese crumbs.

Ingredients:

• chicken liver - 0.25 kg;
• potatoes - 200 g;
• zucchini - 200 g;
• carrots - 100 g;
• onion - 50 g;
• water - 250 ml;
• milk - half a glass;
• sunflower oil - 20 ml.

Cooking method:

1. Pour the liver with milk for an hour.
2. Cut the onion and zucchini into cubes, slice the potatoes, grate the carrots.
3. Lightly fry all the vegetables, add the liver. After a few minutes of frying, pour water, salt, pepper, close the lid.
4. Put to cook in the oven for 25 minutes at 195 degrees.

The main question for cooks is how to cook the liver deliciously so that it turns out soft and without bitterness. Chefs with extensive experience in cooking offer the following secrets on how to properly prepare an offal:

1. Soaking in milk, sour cream, kefir for an hour or in a weak solution of soda with water for 2-3 hours will help remove the bitterness and specific taste of the liver.
2. So that the product is not hard, dry and rubbery, you need to salt it at the end.
3. Before boiling, the beef liver must be cleaned of the film - rinse with cold water, pour warm for a couple of minutes, make an incision on the film and separate with your thumb.
4. Pork wrap is even easier to remove because it is thin. The by-product is washed, scalded with boiling water, the film is removed with fingers after incision on one side.
5. Large veins and vessels can give bitterness. A sharp knife will help to remove them, which must be placed along the vessels and ducts.
6. For tenderness and softness of the liver pieces, it is better to cook them thinly sliced, up to 1.5 cm thick.
7. You can cook a juicy liver if you fry for 5 minutes on each side in a well-heated pan. To get a delicious crust, roll the pieces with flour.
8. Offal goes well with apples.

Video

I offer several recipes for cooking dishes from beef liver - a product, unfortunately, not very popular. Many ignore it because of the specific taste, and in vain. Incredibly delicious pancakes, cutlets, fried in a pan with sour cream and onion - the list goes on. In any case, all dishes are distinguished by excellent taste and health benefits.

How to cook juicy and soft beef liver

The liver is a delicate product, a step to the right is a step to the left, and the dish is spoiled. I propose to learn the secrets of cooking an offal in order to get a truly tasty, tender, juicy and soft liver at the output. When buying, carefully consider the choice and preparation of the piece for cooking at home.

• The attitude towards frozen foods is twofold, the liver does not lose its beneficial properties, but becomes rough. Try to get a fresh chilled product.
• Smell a piece if you can. Fresh liver has a slightly sweet smell. Any sourness should alert.
• Press on a piece - a hole will appear, which will quickly recover, this is a sign of freshness.
• Remove the film, blood clots, streaks and vessels from the piece. Removing the film will also remove the bitterness inherent in the liver. To do this, scald a piece with boiling water and immediately dip it in cold water for a couple of seconds - the unwanted element can be easily removed.
• One of the secrets of tender and soft beef liver is pre-soaking. Extraneous specific aromas, harmful substances accumulated in the product will be removed. The usual means for soaking is milk. Kefir and soda solution work well (a small spoon per half liter of warm water). Pour the chopped pieces, and hold for half an hour.
• If you want a large piece to remain juicy, put it in a well-heated frying pan. The high temperature oil will "grab" the top surface of the bush and "seal" the juices, keeping them inside. Fry for 2-3 minutes, then start stewing. Do not overcook, the product will come out rubbery and not too juicy.
• Salt the dish at the end of cooking, otherwise the liver will become dry and tough.
• Do not spare the onion, it is very friendly with the product, in addition, it makes the dish juicier, sharing the juice with a dryish liver.

Fried liver in sour cream with gravy - recipe in a pan

If you want to cook a real dish with history - liver - fry it in sour cream. The name of the dish sounds beautiful and proud, and it is prepared quickly and easily.

Note: replace sour cream with mayonnaise or tomato paste, add zira and coriander - you will get a completely different, but no less tasty dish.

Prepare:

• Liver - 1 kg.
• Sour cream of any fat content - 200 ml.
• Bulb - 2 pcs.
• Flour - 4 large spoons.
• Milk - half a liter.
• Salt, oil, spices.

Step by step preparation:

1. Defrost the frozen liver in natural conditions, fill it with milk and hold for an hour.
2. Cut the onion into half rings, fry in butter until caramelized. Tip: add a little sugar, the future gravy will come out an incredibly beautiful color.
3. Cut the liver into thin slices, dry with a towel and roll in flour.
4. Fry in hot oil until crusty, add fried onion, stir.
5. Continue to simmer the dish over low heat. Salt and add spices.
6. Separately, dilute the sour cream with warm water and pour over the pieces, covering completely. Continue simmering for 20-25 minutes.

Add a few more recipes to your recipe box, thanks to which you will get juicy, soft fried pieces of product.

Juicy fried beef liver soaked in kefir with onions

The dish is dietary, since no oil is used for frying. The meaning of soaking the product is twofold: you will remove all harmfulness and make the dish surprisingly tender and juicy, not requiring additional sauces. Kefir is stale - use it with benefit, do not pour it out.

Cooking:

1. Cut the product into pieces and pour kefir for an hour or two.
2. Put on a frying pan, without pouring oil, pieces and start frying. If desired, you can add a little kefir.
3. Add chopped onion, garlic clove, pepper and, stirring vigorously, cook for 3-4 minutes.
4. Cover with a lid and continue to simmer until done.

Beef liver with apples - a recipe in the oven

The dish is better known to culinary experts as Berlin cooking.

Take:

• Liver, beef - 500 gr.
• Bulb.
• Apples, green - 2 pcs.
• Paprika, curry - a teaspoon each.
• Flour.
• Sunflower oil.
• Salt - 3 teaspoons.
• Pepper - ½ teaspoon.

Cooking:

1. Cut the product into thin pieces, cover with a film and beat off a little. Bread with flour.
2. Heat the oil, put the pieces and quickly fry on maximum heat.
3. Transfer the product to a paper towel, let the excess oil drain.
4. Cut the apples into slices, fry for 1-2 minutes in the oil remaining from the liver. Transfer to a bowl.
5. In the same oil, quickly fry the chopped onion. Add curry and paprika, pepper. After waiting for the caramel color of the onion, remove the pan from the burner.
6. Fold the fried ingredients into a baking dish in the following sequence: a layer of apples, then liver and onion on top.
7. Put the form for 5-8 minutes in the oven, warmed up to 170 ° C.

Soft beef liver fried with onions

The simplest frying recipe, I advise you to cut the liver into large enough pieces, properly cooked, they will turn out juicy and soft. Traditionally, the liver is cooked with the addition of a large amount of onions (you can feel free to put a lot). Additional flavor nuances will add pepper, nutmeg, Provence herbs.

You will need:

• Liver - half a kg.
• Bulb - 2 pcs.
• Flour, salt, oil, pepper.

Cooking:

1. Cut the offal into pieces of arbitrary size, soak for 30 minutes in milk.
2. Dry the pieces a little, bread them with flour and put them on hot oil in a frying pan.
3. Fry the pieces, depending on the size. Ready, it will be gray in section. By the way: many people like to undercook, so be guided by your preferences. Medium-sized pieces are fried for 5-7 minutes, overcook - they will turn out tough.
4. Separately, fry the chopped onion, shortly before the end of cooking the liver, add it to the pan. Salt, season with spices and sweat together for just a couple of minutes.

Liver pate - a very tasty recipe

I offer a universal recipe for cooking beef liver, the simplest. Optionally, you can add other ingredients, if you want to know which ones - take an interest in the cooking article, the principle of action is the same.

Take:

• Liver - 500 gr.
• Carrot.
• Bulb.
• Butter - 50 gr.
• Sunflower oil - 2 large spoons.
• Pepper, salt.

How to cook:

1. Quickly fry the liver prepared for work in oil until cooked.
2. Separately, fry the grated carrots and finely chopped onions.
3. Put all the ingredients in a blender bowl, salt, add pepper and chop to the consistency of a pate. Keep cold.

Delicious liver pancakes

You will have to tinker a bit, but beef delicacy pancakes can please even sophisticated eaters. Instead of sour cream, sometimes they put mayonnaise, the taste of pancakes only wins.

You will need:

• Beef liver - half a kg.
• Eggs - 2 pcs.
• Sour cream - 2 large spoons.
• Flour - half a glass.
• Onion - 2 pcs.
• Salt - teaspoon.
• Oil, pepper.

How to cook beef liver pancakes:

1. Prepare the product for cooking, soak for half an hour in milk. Cut coarsely and grind in a meat grinder.
2. Add flour and sour cream, beat in the egg. Stir the ingredients and set aside for half an hour to infuse. The dough will not fall apart as the flour will become sticky. Ready-made pancakes will turn out lush and tender.
3. Salt, add pepper, mix again.
4. Heat the oil and spoon the batter onto the pan. Fry.

How to cook beef liver cutlets

A tender and juicy dish that does not require special skill, even children do not refuse cutlets.

Take:

• Offal - 500 gr.
• Bulb.
• Manka - 6 tbsp. spoons.
• Garlic - 2 cloves.

Cooking:

1. Fry the chopped liver, separately, or fry the finely chopped onion together. Cool a little and scroll in a meat grinder.
2. Add semolina, minced garlic to the mass, salt, add pepper. Stir.
3. Let the cutlet mass brew for half an hour. If you think that the stuffing turned out to be too liquid - add a spoonful of flour.
4. Form patties and fry on both sides.

If you want to expand your culinary horizons, watch the video recipe for cooking beef liver from the recognized television chef Ilya Lazerson. I do not say goodbye, I love, I kiss, your Galina Nekrasova.

Hello. Do you love cookies? Liver is one of my favorite foods to cook with.

Firstly, it is prepared simply and quickly. Secondly, when cooked correctly, it is simply very tasty.

It is believed that this product is well absorbed by the body, rich in protein, vitamins and minerals.

Therefore, I will give some advice on what needs to be done so that the liver dish is not dry and hard.

How to choose the right liver

First, select the liver in the store. It should have a pleasant sweetish aroma, no damage, large vessels, the surface is elastic and smooth. It is better to take chilled pieces, rather than freezing. Pay attention to color:

Chicken - should be a brown-burgundy hue with a shiny surface and a sweetish aroma.

Beef - has the color of ripe cherries with scarlet blood and notes of sweet smell, a white film that easily separates from the main meat.

Pork - brown, with a smooth surface without spots.

Little but useful secrets of cooking liver

Before cooking, be sure to get rid of the film. Rinse the liver in cold running water, then scald with boiling water. We take it out of the water, put it on a board and make a small incision, then we need to pry it with our thumb and carefully separate the film.

Large veins and vessels must be removed, otherwise it will affect the tenderness of the finished dish. Also, bitterness may appear from them. Here you need a sharp knife. Cut the pieces along the vessels and bile ducts.

To make it tender, cut into portions and soak in cold milk for 30-40 minutes. After that, dry it.

In order to make the liver airy and soft during frying, it is better to cut it into small pieces so that their thickness is about 1.5 centimeters.

For juiciness and softness, it must be fried in a well-heated pan for 5 minutes on each side. The main thing is not to overcook, otherwise it will be tough. Pre-dip each piece in flour. This forms an appetizing crust.

It is advisable to add salt at the end of cooking, as salt takes moisture away, and this can make it dry.

Sour cream and cream also contribute to juiciness and softness if they are added during the cooking process. You need to simmer in them for no more than 20 minutes.

Now we know how to properly select and process the liver before cooking. It's time to get straight into cooking. I have selected for you 5 of my favorite, simple and quick recipes for cooking liver dishes at home, step by step with a photo.

Stroganoff liver classic recipe

One of the most popular recipes for this product.

Ingredients:

• beef liver - 500 gr.
• sour cream - 300 gr.
• onion - 2 pcs.
• salt
• pepper
• vegetable oil

Cooking:

Finely chop the onion.
Peel the liver from films, cut into cubes.
Fry the onion in vegetable oil until golden brown.
Add the liver, salt, pepper, fry on all sides.
Add sour cream, simmer for 15-20 minutes.

Rice, pasta or mashed potatoes can be served as a side dish. From the indicated amount of ingredients, 5-6 servings are obtained.

Soufflé liver like in kindergarten

Probably one of my favorite foods as a kid. And most importantly, no special tricks either. Prepare easily and quickly. Such a soufflé can be prepared not only from beef liver, but also from any other, as well as from pork, chicken and even fish. If you get a dry minced meat, do not rush to get upset. Add milk or butter to it, stir again.

Ingredients:

• Beef liver - 500 gr.
• Long loaf (white) 2-3 pieces
• Cream - 100 gr.
• Butter - 50 grams
• Onion - 1 pc.
• Carrot - 1 pc.
• Flour - 3-5 tbsp. spoons
• Salt to taste.

Cooking:

Liver, carrots and onions scroll through a meat grinder.

Beat the eggs, then add to the liver, and pour over the cream. Salt. Add flour and stir. The mass should be like pancakes.

Grease a baking dish with butter (silicone molds do not need to be greased). Bake at 180 degrees for 40-45 minutes.
Readiness to check with a toothpick or a match (it is necessary to pierce the soufflé, if the toothpick is dry - the soufflé is ready).

Ready soufflé can be served both cold and warm. The soufflé can be cut into portions or spread on bread like a pâté. Or serve with a side dish - rice, buckwheat, pasta, or potatoes in any form.

Delicious chicken liver in sour cream - a gentle and quick dinner for the family

It will take you no more than 30 minutes to prepare the next dish, and the result will please the whole family.

Ingredients:

• Chicken liver - 300 gr.
• Sour cream - 100 gr.
• Onion - 1 pc.
• Vegetable oil - 2-3 tbsp. spoons
• Salt to taste

Cooking:

Rinse the liver, dry and cut into pieces.

Finely chop the onion and fry in a pan until translucent.

Add the liver, salt and fry, stirring for 5-7 minutes.

Then add sour cream and simmer for another 10 minutes over low heat.

Serve the finished dish with any side dish, but it is best to choose some light vegetables for this, because chicken liver in sour cream is very satisfying.

Chicken liver pate - as easy as shelling pears

Both children and adults will be happy to eat it, because it melts right in your mouth. Making an appetizer is quick and easy, and if you decorate sandwiches or canapes in an original way, you can use them as an additional dish to the festive table.

Ingredients:

• Chicken liver - 800 gr.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Butter - 50 gr.
• Salt to taste
• Greenery

Cooking:

Fry the liver in butter until the color changes. Just a couple of minutes. Remove from pan.
Cut the carrots and onions into large cubes, fry in the oil left after frying the liver until the onion is transparent.
Return the liver to the pan, cover, simmer for 15 minutes over medium heat.
Using a blender, beat all the ingredients to a paste. Or grind everything in a meat grinder.
Add finely chopped butter to the hot pate, salt, mix and refrigerate.
After 30 minutes, you can spread the sandwiches with the resulting pate.

Pork liver cutlets with rice

Such cutlets are very nutritious in themselves, and in combination with rice they are also very satisfying. You can easily feed the whole family with this dish, and besides, it is not at all necessary to prepare an additional side dish.

Ingredients:

• Pork liver - 1 kg.
• Onion - 2 pcs.
• Rice - 1.5 cups
• Salt, pepper to taste

1. Chop the onion and fry in a pan until golden brown

2. Cut the liver into cubes and pass through a meat grinder

3. Boil rice, put to the liver and mix

4. Add fried onion and spices to taste, mix again

5. Put cutlets like pancakes and fry on both sides for 3 minutes.

Together with cutlets, it is better to serve fresh vegetables and decorate the plate with herbs.

Now you know how to cook delicious and quick liver dishes and it will not be difficult for you to create a festive lunch or a quick dinner. Properly cooked liver turns into a culinary and aesthetic delight that you want to cook again and again, adding unusual spices and ingredients.

Many home cooks ignore offal due to ignorance of the intricacies of their preparation, for example, not every housewife knows how much to cook the liver to make it tender, tasty and without bitterness. Beef liver can be both an excellent main course and a filling for a pie or an ingredient in an unusual salad.

Due to its composition, this offal is indispensable for people with low hemoglobin, and if cooked, then for those who adhere to proper nutrition, as it contains only 100 calories per 100 grams.

Selection of by-products and their preparation.

When choosing a liver, you need to carefully examine it - the beef should have an even texture without visible tears and adhesions, be a rich red color with a rich "bloody" smell, it should be elastic, but soft. If spots of thickened blood, pronounced vessels or areas with a green tint are visible, it is better not to buy such a product, since these signs indicate that the gallbladder was damaged when cutting the carcass and the resulting dish will turn out to be very bitter. Experienced chefs advise soaking beef liver in milk before cooking. After soaking, the offal must be thoroughly cleaned - rinse, remove the film, cut out the veins. Frozen beef liver is the easiest to clean - for this, it is enough to briefly lower it into warm water, and then remove the film with your fingers. But when buying, you need to remember that frozen beef liver is far from being as healthy and nutritious as fresh. In order to cook the liver for pate in cream or milk, it is not necessary to soak it.

Advice. You can clean this capricious offal after soaking just before cooking, for this you need to rub it with coarse salt and immerse it in ice water for 3 minutes. After this procedure, the film will begin to easily move away from the meat.

Cooking beef liver.

How long to cook the liver in the pan depends on the size of the product - a whole liver is cooked until ready for about 40 minutes, and if it is overcooked, it will become tough. If the liver is cut into portioned pieces, how many minutes will it take to cook? Chopped beef liver should be boiled over low heat for about 15-20 minutes. To check the degree of readiness, it is enough to pierce it with a knife - light juice indicates the readiness of the product, and pink indicates that the liver is raw. Offal should be boiled in boiling water, not cold. In order to understand how much you need to cook beef liver in a pressure cooker, you should take into account its size - a whole liver will cook in 15 minutes, chopped one should be cooked half as much. Before cooking, the liver must be cleaned so that it is not tough. You can cook offal in a slow cooker - in the "steam" mode, it will take 30 minutes.

Advice. Beef liver is salted only at the end of cooking, just a couple of minutes before being removed from the heat, if you do it earlier, the finished dish will be bitter. But if the salt was nevertheless added at the wrong time, the bitter offal can be stewed in a sauce of sour cream and tomato paste or with vegetables, to which a little sugar must be added. To prepare a liver for a child, it must be boiled without adding salt, and then mashed with a blender, adding boiled vegetables and lightly salting.

How to make an amazing liver pate.

Liver pate is a dish that is suitable for morning sandwiches for every day and in combination with bruschetta on the festive table, and even a novice cook can cook it.

How much to cook beef liver for pate? As much as for other dishes - tough liver pate will not be able to give the desired texture, it will become either liquid or excessively grainy.

To make beef liver pate you will need:

• boiled liver, lard, butter (1 part oil and lard for 5 parts offal)
• onion -1 head
• medium-sized carrots - 2 pieces
• cream - 2 tbsp. spoons
• spices.

Grind the carrots on a grater, finely chop the onion, then fry the vegetables together with finely chopped lard in a pan. After the fried mixture has cooled, it must be mixed with the liver, cut into small cubes, and passed through a meat grinder or combine twice. Add cream and butter to the resulting mass, then mix the pate thoroughly and cool. There are a lot of options for preparing liver pate, because the addition of ingredients such as smoked paprika and smoked meat, mushrooms, olives, fried bacon, etc. allow you to change the taste of a healthy dish every day.