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

Since large pieces of liver take much longer to fry, 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 some vegetable oil into the pan and turn on 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 several 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 this dish also lies in the fact that the pieces of liver are obtained 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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Fried beef liver with onions cooks quickly. But this is not the main reason why she is loved. The liver is healthy and delicious, it nourishes and instantly restores energy reserves.

The recipe will be especially interesting for people who urgently need to raise the level of hemoglobin in the blood. Such a dietary recommendation, in addition to medications, will be given by the doctor who discovered you have anemia (not any, really). The recipe, moreover, is simple to perform and very tasty.

Few weeks frequent use steamed beef liver - the champion in iron content - with onions, also containing a large number of iron and vitamin C, which is important for its absorption, and your blood counts will improve.

Ingredients

(for 5 people)

• 500 grams of beef liver
• 1/4 teacup olive oil
• 2 onions, cut into thin rings
• 1 Bay leaf
• some flour to roll
• 1/2 teaspoon dry white wine
• salt and freshly ground pepper

Preparation

Cut the liver into thin strips and then into small oblong pieces. Heat the remaining olive oil over high heat. Dip the liver slices in flour and shake gently to dump excess flour. Fry them on all sides for about 3 minutes.

Heat half the olive oil in a non-stick skillet and sauté the onions over medium heat until they are transparent but not discolored. Lightly salt the onion and add the bay leaf to it. Leave the onions on the fire for another 10-12 minutes to brown and soften, then place them on a platter.

Put the caramelized onion in the pan and, stirring occasionally, fry it with the liver for another 1 minute. Pour the wine into the pan, leave it on the fire until almost all the liquid has evaporated. Sprinkle with parsley on top, season with salt and pepper.

Serve with thin slices fried potatoes or white rice.

Hello, my darlings! Do you love the liver? As a child, I could not stand her. I always picked this offal from the plate and did not eat it. And lately I just fell in love with the liver. Maybe she just learned how to cook it deliciously 😉 Recently I wrote an article about that. And today we'll talk about how to fry beef liver in a pan. There are some differences that I will describe. And I'll share my favorite recipe.

The taste of the prepared dish largely depends on the quality of the offal. An important point thus the freshness of the liver is. This product has a short implementation time - no more than 3 days. Pay attention to the color of the liver: it can range from reddish brown to reddish brown. And the tone should be even. If the color is very light, then it was previously soaked in water. And they did it obviously not with fresh product.

Take a closer look at the shade of blood flowing from the liver. It should be scarlet. If the blood is brownish, I do not advise taking this liver.

Also, sniff the purchased product. Fresh liver has a sweetish odor. If it smells sour, don't buy it.

When buying frozen liver, the main thing is to look at the date of production and the amount of ice. Lumps of ice in the package indicate the manufacturer's dishonesty. The offal was well pumped with water, and then frozen. Therefore, you will have to pay for the water, which will then melt. Do you need it?

Also, when buying, try to purchase pieces of the edge, and not the middle part of the liver. There are many vessels and films in the thick centers: sometimes it is very difficult to remove them. And the liver itself does not turn out to be as soft and tender as from the extreme areas. This has already been verified on our own experience. As long as you remove the large veins, you get some kind of torn product. From which you no longer want to cook something.

Preparation for cooking

Remove all veins, vessels and films from the offal. It will be easier to do this if you pour boiling water over the liver and immediately lower it into cold water... Then dry the offal.

Decide how you want to cook the liver - in large pieces or tiny bars. Then cut the food into pieces. And then cook it according to the recipe you like. If you have your own brand, write below in the comments. I love trying something new 🙂

How long to fry

If the liver is cut into thin slices, fry it for no more than 10 minutes. Do not overcook the product, otherwise it will turn out to be harsh.

The readiness of the beef liver is easy to determine. Cut a slice. If it is of the same color and uniform consistency, the product is ready.

Recipes

Chunks with onions

You will need these products here:

• 0.5 kg of offal;
• 2 tbsp. vegetable oils + butter;
• 2.5 tbsp mustard;
• salt;
• ground black pepper;
• a couple of tablespoons wheat flour;
• large onion.

Mix flour and pepper. After that, season the liver cut into cubes with flour mixture. Peel and chop the onion: it can be in half rings or cubes.

Heat butter and oil in a hot skillet. Save the bow. Then fry the liver over high heat until browned. Add the mustard and mix well (the mustard should be evenly distributed over all the pieces). Then, reducing the heat to medium, continue to fry until tender. 5 minutes before turning off the stove, add salt to the dish.

My husband and I are delighted with this yummy. It turns out to be tender and appetizing with stunning aroma... This is a great option for lunch or dinner. I usually serve such a liver with potatoes. However, other side dishes will also be used here. Be sure to describe the best option, in your opinion.

How to cook in sour cream

Grocery list:

• 500 grams of beef liver;
• 2 large or 3 medium-sized onions;
• 4 tablespoons vegetable oil;
• salt;
• ground black pepper;
• 1 tbsp flour;
• 1 tbsp tomato paste or sauce;
• 1.5 cups sour cream;
• greens.

Put the liver cut into cubes (length - 4cm, thickness - 1cm) in a skillet with hot oil. Fry the offal and pepper it for a couple of minutes until tender, salt it and turn it off.

Fry the flour in a dry skillet until creamy. Clean the onion, chop it and save it (this will require a separate bowl). Then sprinkle the liver with flour, add onions, sour cream and tomato paste or sauce. Mix all these ingredients well and bring to a boil. Then, reducing the heat to low, simmer the dish for another 10-15 minutes. And before serving, grind the liver stewed in sour cream with herbs. Oh, I can't ... drooling 🙂

Fried liver with onion- one of the most common cooking recipes fried liver at home. Onions and liver are foods that complement each other perfectly. That is why the combination of liver and onion can be found in many dishes. Fried liver with onions - the National dish many countries and peoples. However, this dish has many recipes, varieties and cooking options.

Today I want to show you how to cook with onion step by step recipe, as well as suggest other recipes for fried beef liver with onions. Thanks to different technological processes its processing and composition of ingredients , beef liver fried with onions turns out with its own individual taste, appearance and aroma.

Ingredients:

• Beef liver- 500 gr.,
• Purple or white onions - 2 pcs.,
• Salt to taste
• Balsamic vinegar - 1 tbsp spoon,
• Ground black pepper - a pinch
• Soy sauce - 70 ml.,
• Vegetable oil - 4 tbsp. spoons,

Fried liver with onions - recipe

Stir the beef liver with a spatula and fry for 2-3 minutes.

Sprinkle it with black pepper or any other seasoning, but it's too early to salt it.

Add balsamic vinegar, thanks to which the liver will become sweeter and less bitter. I want to replace that balsamic vinegar is not a required ingredient in this recipe, you can do without it. Alternatively, balsamic vinegar can be substituted with red wine or apple cider vinegar.

Drizzle over the beef liver soy sauce and stir it immediately.

While stirring, simmer until the onion is soft.

Beef liver fried with onions ready. Transfer to a plate and serve.

Fried liver with onions. Photo

Ingredients:

• Beef liver - 600 gr.,
• Sour cream - 200 ml.,
• Flour - 50 gr.,
• Onions - 2 pcs.,
• Salt,
• Black pepper,
• Vegetable oil

Fried beef liver with onions and sour cream - recipe

Cut the prepared beef liver into pieces, as for a shish kebab. Cut into half rings onion... Put the liver on hot skillet With butter. Fry it for 5 minutes. Then add the onion and sour cream. Simmer the liver in sour cream and onions for another 5 minutes. After that, salt the beef liver, sprinkle with black ground pepper and flour. Stir immediately. Thanks to flour sour cream sauce thickens. After adding these ingredients, simmer the beef liver with onions and sour cream for another 2-3 minutes. Serve hot, sprinkle with chopped parsley or dill.

Ingredients:

• Beef liver - 500 gr.,
• Onions - 2 pcs.,
• Flour - 50 gr.,
• Hops-suneli, paprika, black pepper,
• Hot chili peppers
• Tomatoes - 2 pcs.,
• Cilantro - 10 gr.,
• Bell pepper- 1 PC.,
• Salt,
• Pomegranate seeds - 20 gr.,
• Sunflower oil

Georgian fried liver with onions - recipe

Wash and chop the cilantro into small pieces. All vegetables must be washed and chopped. Cut bell peppers into strips, tomatoes into slices, hot peppers and onions in half rings.

As with the previous recipes, cut the beef liver into medium-sized pieces. Dip the pieces of liver in flour. Place in a skillet. Cook for 2 minutes on each side. Add all prepared vegetables to the fried liver. Sprinkle with spices, cilantro and salt. Fried beef liver with onions in Georgian, hold in a pan for another 5 minutes. Finished liver sprinkle with pomegranate seeds.

Ingredients:

• Beef liver - 500 gr.,
• Milk - 100 ml.,
• Tomato sauce or ketchup - 100 ml.,
• Bay leaf - 1-2 pcs.,
• Water - 100 ml.,
• Onions - 3 pcs.,
• Salt and spices to taste
• Sunflower oil

Fried liver with onions in tomato sauce - recipe

Pour the milk into the beef cut into small pieces. Leave it in milk for 30 minutes. After that, remove it from the milk, roll it in flour and fry it on sunflower oil 4-5 minutes. Add the onion, cut in half rings. Pour beef liver with onions or tomato sauce. Add water, salt, spices and bay leaf. Toss the liver with the gravy from tomato sauce... Fry it over low heat for about 10 minutes.

Liver - valuable product which is rich in important for health human body substances. It is best to cook it in a pan, because fried beef liver is hearty, nutritious and very tasty dish... It will be perfectly complemented by a side dish of potatoes or pasta.

Fried beef liver with onions

Fried liver with onions is a quick dish that, if you follow the basic rules, turns out to be incredibly tender and juicy.

You will need:

• 400 g liver;
• bulb;
• 30 g flour;
• clove of garlic;
• 5 g ground pepper;
• the same amount of nutmeg;
• salt and sunflower oil.

Cooking method:

1. Fresh liver is slightly frozen to make it easier to cut.
2. The offal is cut into approximately equal pieces.
3. Flour mixed with salt is poured onto a flat plate.
4. Each slice is rolled on all sides in a flour mass.
5. The prepared pieces are laid out in a frying pan with hot oil, where they are fried for about 5 minutes.
6. After the specified time, the liver is transferred to the plate.
7. The onion is chopped into thin half rings and fried in a pan where the liver was cooked.
8. After they acquire a golden color, the offal is returned to the pan. Almost ready meal poured with a small amount of boiling water.
9. The dish is seasoned, crushed with chopped garlic and stewed for 10 minutes under a lid to acquire softness and juiciness.

Cooking in sour cream

Thanks to sour cream, the nutritious offal is very aromatic and appetizing.

To execute the recipe you will need:

• ½ kg of liver;
• bulb;
• 200 ml sour cream;
• salt and pepper.

Step-by-step cooking instructions:

1. The offal is washed, freed from the film, cut into cubes.
2. The onion is chopped.
3. On vegetable oil onion half rings are fried, to which, after they acquire a golden color, the liver is added.
4. Everything is salted, peppery, poured with sour cream.
5. The dish is stewed for 15 minutes.

Step by step cooking in flour

Fried beef liver in pieces is prepared very quickly from a minimum food set, which includes:

• 600 g of offal;
• 30 g of flour and sunflower oil;
• some salt and pepper.

If you wish, so that the finished offal is not tough, you can pre-soak it in milk for two hours.

Stages of creating an appetizing and healthy meal:

1. The liver is washed, released from the film and cut into pieces.
2. In a bowl, flour is mixed with spices, after which it is poured onto a plate.
3. Chunks of offal are rolled in flour mass, and then fried in preheated oil.

Beef liver fried in batter

A simple dish that can be served on its own or with a variety of side dishes.

To enjoy a hearty snack, you need:

• ½ kg of liver;
• bulb;
• 3 eggs;
• 200 g flour;
• salt and spices.

Preparation scheme:

1. The peeled onion is rubbed.
2. The liver is freed from the film and cut into slices 1 cm thick.
3. The pieces are covered cling film and fight back slightly.
4. The onion gruel is mixed with the liver and left in a bowl under a plastic wrap for 15 minutes.
5. Eggs are beaten with salt and spices.
6. Flour is poured onto a plate.
7. Each piece of liver is rolled in flour and then in an egg mixture.
8. Liver slices are fried under a lid for 3 minutes on each side.

Tender and juicy liver chops

Sometimes the liver turns out to be slightly dry and even tough, so many refuse to use such useful product... The recipe for juicy liver chops will change the way you feel about such a nutritious dish forever.

To fry a liver weighing 300 g, you will need:

• bulb;
• 30 ml mayonnaise;
• the same amount of soy sauce;
• 150 g hard cheese;
• ½ head of garlic;
• salt, spices and sunflower oil.

Basic cooking steps:

1. The bulb is peeled and chopped into thin half rings.
2. Garlic cloves are cut into slices.
3. The cheese is rubbed.
4. The liver is washed, freed from the film and cut into plates 1.5 - 2 cm thick.
5. Liver pieces are covered with cling film, slightly beaten off, salted and sprinkled with garlic.
6. The prepared onion is sautéed until golden brown and then laid out on a plate.
7. Chops are placed in hot oil, which are immediately greased with mayonnaise and spilled with Chinese sauce.
8. After browning for 3 minutes, the chops are turned over on one side.
9. The other side is covered with onions and cheese shavings, after which the dish continues to fry under the lid for no more than 5 minutes.

With the addition of apples

Dish German cuisine from the liver with spicy taste it is distinguished by its special tenderness and softness of the offal.

For cooking you need:

• ½ kg of liver;
• 2 green apples;
• bulb;
• some curry and paprika;
• flour;
• sunflower oil;
• salt and pepper.

Sequence of actions:

1. The pre-peeled offal is cut into portions, which are laid out on cutting board where they are covered with cling film.
2. The workpieces are beaten off, after which they are rolled in flour with salt and spices.
3. The liver is fried and laid out on paper towel so that it absorbs excess oil.
4. The apples are peeled and cut into cubes, which are fried in the strained oil left over from the liver frying.
5. The fruits are laid out, and in their place are chopped onions, which are sauteed until the bitterness in the taste disappears.
6. In the final in ceramic dishes apples, liver and onions are laid out in layers, after which the container is sent to the microwave for 2 minutes.

To execute the recipe, you should prepare in advance:

• 500 g liver;
• a slice of bacon;
• 2 onions;
• 100 g flour;
• a pinch of salt;
• 30 g of butter and vegetable oil;
• a glass of port;
• ground pepper.

The work progress consists in performing the following manipulations:

1. The film is removed from the washed liver, and all bile ducts are removed.
2. To obtain greater tenderness, the offal is soaked in milk for half an hour, after which it is cut into steaks up to 1 cm thick.
3. Flour, salt and pepper are mixed in a plate.
4. A mixture of oils is heated in a frying pan.
5. The steaks are rolled in the flour mass and laid out in a pan, where they are fried on 2 sides.
6. After the blanks are placed on a dish, covered with foil.
7. Diced bacon and onion chopped into thin half rings are spread over the remaining butter.
8. The contents of the container are fried for 6 - 7 minutes, after which 15 g of flour is crushed.
9. After 1 minute, the frying is poured with wine, which should slightly evaporate.
10. Next, a little water is poured into the pan. The sauce is stewed until thickened.
11. Before serving, the liver steaks are poured with a sauce with a very delicate flavoring notes.