Today we will steam beef liver in a slow cooker. I can imagine, friends, what many of you are thinking right now. I myself was extremely surprised when I first learned that liver can be steamed. Plus I was tormented by doubts - is it really delicious? After checking it out, I realized that it was possible and delicious. In addition, it is useful, since it is a dietary option. Of course, if there are spices in moderation or without them at all, and oil to a minimum.

I once looked at the recipe itself in a cookbook for steamers. I don’t have a double boiler, because I think that it would be superfluous in my household. After all, this device completely replaces a multicooker with a “Steam” mode for me. Naturally, I steam beef liver in a slow cooker.

However, when I first started cooking, I was a little puzzled. In a steamer, the liver with vegetables should be placed in a special container for rice. This is not provided for multicookers. Then I decided to use a silicone mold, inserting it into the CF container. However, you can do without a form, and I did that too. But there is a difference - without a form, the juices flow down and the product turns out drier, but if with a form, then liquid forms there. My family prefers it with liquid, but my friend’s family, on the contrary, does not like liquid. Therefore, I advise you to try both options, then settle on the one you like. You can serve it as a side dish with beef liver.

Ingredients for making steamed liver

1. Beef liver - 500 g
2. Onions - 1 pc.
3. Carrots - 1-2 pcs.
4. Vegetable oil -1-2 tablespoons
5. Salt and ground black pepper - to taste
6. Water - 0.5 l

1. Let's prepare our ingredients: beef liver, vegetables and oil for sautéing them, spices (besides black pepper, you can add others to taste) and salt. You will need water to pour into the bowl, so we will take regular water from the tap. If desired, before cooking, soak the liver for a couple of hours in milk or kefir.

2. Wash the onions and carrots, peel them and wash them again. Next, grate the carrots on a coarse grater and chop the onion with a knife. I like to chop finely, but if you are cooking without a silicone mold, then you should cut the onion into half rings or rings. Pour oil into the multicooker and turn on the “Fry” mode for 10 minutes. After 3-4 minutes the oil will heat up, add the vegetables and sauté until the end of the program. You can add a little salt at the end.

3. Wipe the well-washed liver with paper napkins or a towel. Then we clean it from films and veins. It is better to place the mold in a double boiler in advance, since it will be more difficult to move the filled one, because the silicone is soft. Cut the offal into small pieces. And immediately put them in a mold (if you make it without a mold, then put it in a steamer). When laying out the liver pieces, sprinkle with salt and ground black pepper (or other spices).

4. Place fried onions and carrots on top of the liver.

5. Wash the emptied multi-bowl and wipe it dry, especially on the outside. Then we return it to its place in the MV, pour in water (for faster boiling, you can pour hot water from the tap), and place a steamer container with all the contents on top. Close the lid of the device, select “Steam” in the menu and time 40 minutes. In my model, the countdown will begin immediately after the start.

6. After the sound signal, turn off the multicooker and carefully remove the steaming container. Serve steamed liver under vegetables with any side dish.

Steamed liver cutlets are a tasty and healthy dish. The cutlets turn out to be very tender and will appeal to both adults and children. The dish is not at all complicated. I cooked liver cutlets in a double boiler, but you can also cook them in a slow cooker. Try it! Delicious!

Ingredients

To prepare steamed liver cutlets you will need:

liver (I prepared it from pork liver) - 400 g;

onion - 1 pc.;

carrots - 1 pc.;

egg - 1 pc.;

semolina - 50 g;

salt - to taste.

Cooking steps

Wash the liver, remove the film and veins from it. Cut the liver into small pieces and pass through a meat grinder.

Peeled onions and carrots are also passed through a meat grinder and added to the twisted liver. Beat the egg into the resulting minced liver, add semolina and salt, mix and leave for 10-15 minutes so that the semolina swells.

Spread the liver mass into silicone molds, filling them up to the sides. I didn’t grease the molds with anything; the finished liver cutlets come out of them just fine.

Steamed liver cutlets turn out tasty and very tender.

Remove the liver cutlets from the ramekins and serve. These steamed cutlets can be eaten both warm and cold.

Bon appetit!

• 1. Today we will steam beef liver in a slow cooker. I can imagine, friends, what many of you are thinking right now. I myself was extremely surprised when I first learned that liver can be steamed. Plus I was tormented by doubts - is it really delicious? After checking, I realized...
• 2. I once looked at the recipe itself in a cookbook for steamers. I don’t have a double boiler, because I think that it would be superfluous in my household. After all, this device completely replaces a multicooker with a “Steam” mode for me. Naturally, I steam beef liver in...
• 3. However, when I first started cooking, I was a little puzzled. In a steamer, the liver with vegetables should be placed in a special container for rice. This is not provided for multicookers. Then I decided to use a silicone mold, inserting it into a container for...
• 4. 1. Let's prepare our ingredients: beef liver, vegetables and oil for sautéing them, spices (besides black pepper, you can add others to taste) and salt. You will need water to pour into the bowl, so we will take regular water from the tap. If desired, before cooking...
• 5. 2. Wash the onions and carrots, peel them and wash them again. Next, grate the carrots on a coarse grater and chop the onion with a knife. I like to chop finely, but if you are cooking without a silicone mold, then you should cut the onion into half rings or rings. Pour oil into the multicooker...

If you care about your health, then you definitely need to include dietary steam food in your diet. According to nutritionists, this type of heat treatment allows you to preserve more nutrients in products, many vitamins and a wealth of microelements. In addition, there are times when switching to a steam diet is simply vital. This refers to restrictions on the consumption of fried foods for various diseases of the gastrointestinal tract, cardiovascular system or metabolic disorders.

Do not be mistaken and consider steamed dishes without baking to be less tasty, bland and monotonous. On the contrary, the food turns out juicy, tender, tasty and less caloric. In addition, steaming is quick and convenient, and cooked dishes are easier to digest by the body. And that's not all the benefits of steaming food. It should be noted that the process of preparing dishes in a double boiler eliminates the addition of water, in which some useful substances usually dissolve, during the cooking and stewing process. In addition, after steaming products, they practically retain their natural appearance and therefore look more aesthetically pleasing and appetizing.

Please note: when cooking steamed food, it is best to use environmentally friendly products, since all kinds of nitrates and pesticides remain in the food during steam processing and are not evaporated. This is why steam diets are so popular today not only among people suffering from any diseases, but also among those who adhere to proper nutrition and prefer a healthy diet.

It should be noted that properly organized dietary nutrition based on steam products has no time frame, so the steam diet can be followed for as long as desired. Steamed food will help not only satisfy the feeling of hunger and get pleasure, but also easily improve the body’s health and strengthen the immune system.

Not all housewives know that steaming can be used to prepare delicious liver dishes. First of all, such an offal as liver is useful because it contains many nutrients: lysine, amino acids, tryptophan, B vitamins, phosphorus, magnesium, zinc and other substances that can have a beneficial effect on the general condition of the body. You can steam both beef and chicken liver. In this case, the cooking time is 30 minutes. You should know that in order for the liver to be tender, juicy and aromatic, it is recommended to keep it in milk for some time, but if there is no milk, you can soak the liver in plain water.

Next, the liver (about 700 g) needs to be washed, the film should be removed from the beef liver. Then wait until the water drains and the liver dries slightly, and only then cut the offal into small portions. Sprinkle the finished liver with salt and pepper to taste, and then leave to brew for a couple of minutes.

While the liver is soaked in spices, you can prepare the onions and carrots. Root vegetables should be washed, peeled and cut into small cubes. In this case, the onion can be cut into half rings. Next, the infused pieces of liver need to be lightly dipped in flour and placed in a double boiler, in the so-called rice bowl. You can also use a food container. The top of the pepper should be covered with a layer of onions and carrots.

The steaming time for liver is about 15-25 minutes. If desired, you can then add a couple of tablespoons of sour cream to the liver, mix everything and steam for another 10 minutes. If the diet is strict, then the offal should be cooked only with the addition of a small amount of salt, without onions and carrots, for about half an hour.

The main advantage of the steamed diet is that the products contain a minimal amount of fat, harmful carcinogens, but a lot of water-soluble minerals, trace elements, vitamins and other nutrients that are easily and quickly absorbed by the body.

The question: “How to properly prepare liver?” This is a question asked not only by novice housewives, but also by newcomers to healthy lifestyle. This very moment is coming - chicken breasts they get bored, eating frozen seafood mixtures is no longer possible, and all steamed beef dishes have already been tried, and even the baking sleeves are not lying idle. Only by-products remain “undeveloped”. But how can you eat them if everything that is associated with liver is automatically combined in the mind with the words “butter”, “mayonnaise”, “beat, roll in breadcrumbs, fry”. In fact, learning to eat liver in a form close to the minimum of ingredients is very possible, and quite simple.

The content of the article:

It is customary to soak the liver of any animal in cold water. There is still debate as to whether the procedure helps get rid of toxins (and whether these same toxins are in the product), but still, it is better to soak - this will at least get rid of the rich “bloody” taste and make the dish more versatile.

But before you soak it, you need to buy it. Ideally, what you purchase should be uniform, glossy, the color of dried blood, and should not emit any unpleasant odors, and should retain its finger shape after pressure. Are you afraid of buying something that is not fresh? Buy liver from quality controlled stores, not from the market. Better yet, get acquainted with a seller of meat and offal; if you continue your healthy lifestyle, you will really need fresh, high-quality food.

With frozen liver, things are a little more complicated. It's not enough to just leave it in a tray in the sink for 3-4 hours to let it melt. You need to then take a good look at what you got and... mercilessly throw it away if the liver doesn’t look fresh in appearance. It’s easy to get poisoned by meat products, but treating this condition is long, tedious, and in an infectious diseases hospital.

In general, we will assume that we came across a fresh liver. Now you need to soak it. To do this, take a pan as for cooking and fill the product with water. Very cold water, almost icy. Leave at room temperature for a couple of hours, rinse, and that’s enough. If you follow recipes where the liver needs to be soaked for up to 12 hours, it is better not to risk it and place the pan in the general compartment of the refrigerator.

Then the water is drained, and the product itself must be washed. Use a colander and rinse under running water to make the process more efficient. And that’s all, the liver is ready for the main action.

How to cook liver in a double boiler

Steamed liver? It seems like it can't be tasty. In reality, it all depends on the seasonings and side dishes you use. Steamed to the liver asparagus, baked with olive oil and bell peppers, any dish like “paprikash”, including those obtained from frozen semi-finished “pepper” and absolutely any green vegetables.

To cook the liver in a double boiler, you will need to cut it into fairly thin strips and sprinkle with seasonings - a mixture of peppers, thyme With basil or basil plus a little pepper, and a little nutmeg will do. If the side dish is spicy, you can get by with a pinch of plain sea salt. For those who limit it, pepper flakes and garlic salt are suitable.

The product is placed in the middle bowl of a steamer for 20-30 minutes, and served hot and with vegetable side dishes.

The problem with the liver and the slow cooker can be described in one phrase: “Liver porridge.” The large heating area and specific preparation often lead to the fact that any liver dish, no matter how hard you try, turns into the most ordinary porridge. This can only be avoided by taking a long time to adapt to your multi-oven. Try, first, reduce the cooking time from the one specified in the recipe by 10 minutes, and see what happens. If the degree of readiness is acceptable, you can leave it like that, and if not, “finish cooking” in the warm-up mode.

In general, the liver is cooked together with water, adding, perhaps, only onions to the dish. After the product has been stewed, you can combine it with separately cooked vegetables. Putting everything together in a multicooker bowl is suitable only for those who, in principle, love vegetable purees and have nothing against their regular use.

Those who don't count calories usually fry the liver like cutlets. Pour into the multicooker bowl vegetable oil, the liver itself is beaten, freed from films and blood vessels, and fried on both sides in oil. Then you can bring it to readiness in the “quenching” mode, turning it on for 15 minutes.

These options are most suitable for chicken liver. In most stores you can buy a “mixture” of liver and heart on a backing. It is washed with cold water and chopped with a sharp knife. In parallel with this process, any vegetables are defrosted and cooked in the microwave, for example, broccoli And cauliflower, and just chop 1 fresh onion.

The washed liver and onions are stewed in an open frying pan with water until half cooked, vegetables are added, covered with a lid, and brought to the desired condition for about 15 minutes. In general, any recipes with chicken liver will be the fastest, if only because you do not need to remove a large number of blood vessels from it, and it is not tough in principle.

Other ways to speed up liver cooking:

• beat it off with a simple culinary hammer. It is better to beat on a plastic board, and the force of the blow will have to be calculated without raising the hammer too high, otherwise you will have to collect the liver from the walls, and not cook;
• if you don’t have a hammer, you can cut the portioned pieces on top with a knife so that you get a fine mesh, or simply cut the portioned pieces in half;
• and not loved by culinary aesthetes, but a very effective option - simply cut the liver into smaller pieces, cut into strips, for example, or even... into cubes. Suitable for dishes with vegetables, or, for example, with a side dish of buckwheat porridge; it is prepared, on average, for 15 minutes faster than large portioned pieces.

How to cook liver correctly for a diet, but with breading

Most people do not like liver diet recipes (i.e. liver simply boiled in water or stewed with vegetables) for one simple reason. They associate the taste of the dish quite strongly... no, not with the taste of liver, but with crispy breading. Frying in breadcrumbs adds about 200 kcal to the dish exclusively from fats and carbohydrates, so it is not acceptable for true dieters.