Delicious liver fried with vegetables is a healthy hot dish that is perfect for an early hearty dinner. Due to the unique properties of the liver, the dish is very juicy and satisfying. Soaked in the juice of fresh vegetables, the beef liver is filled with their aroma. I suggest you enjoy a delicious, incredibly tender and soft dish of liver and vegetables: right now we go to the kitchen and start cooking.

Ingredients:

• 0.5 kilograms of beef liver;
• 100 grams of frozen green beans;
• 100 grams of sweet bell pepper;
• 150 grams of tomatoes;
• 100 grams of carrots;
• 100 grams of onions;
• 2 cloves of garlic;
• 3 tablespoons of soy sauce;
• 100 milliliters of vegetable oil;
• black pepper and salt - to taste;
• milk (for soaking the liver).

Very tasty liver fried with vegetables. Step by step recipe

1. We wash the beef liver well, clean it from the film and remove the bile ducts. Soak in milk. At this time, we will prepare the vegetables ourselves.
2. Sweet bell pepper cut into thin strips.
3. Cut the carrots into thin slices, a little obliquely. Cut the resulting pieces in half.
4. Onion cut into thin half rings.
5. Cut the garlic into three parts and cut into large pieces.
6. Cut medium-sized tomatoes into eight parts (if small, then into 4 parts).
7. Remove the liver from milk and cut into large pieces (if possible, cut out the remaining bile ducts).
8. We heat the odorless refined vegetable oil in a pan and lay out all the vegetables at once, except for the tomatoes: onions, carrots, frozen green beans, bell peppers.
9. Saute vegetables for 3 minutes, stirring occasionally.
10. As soon as the carrots become soft, move the vegetables to the edges of the pan, and put the liver in the middle.
11. Fry the liver, stirring. As soon as it turns white, mix with vegetables and continue to fry until half cooked.
12. Advice. How to check if the liver is half cooked? We take a piece, break it open: if the liver is pinkish inside, then it has reached the desired degree of readiness.
13. At this point, put the tomatoes in the pan, and fry everything together for another 2-3 minutes: until the liver is ready.
14. Turn off the heat, pour soy sauce into the pan, add garlic. Salt and pepper to taste. We mix.
15. Ready beef liver is soft, the same color inside and out.

We serve tender beef liver with potatoes baked in their skins - just delicious. Liver with vegetables, incredibly tasty and fragrant, will appeal to even sophisticated gourmets. Cook it according to our recipe - and there will be no limit to gratitude. Stay on the site "Very tasty" - and always be aware of new products.

Liver with vegetables is a simple, healthy and budget dish. It is ideal for those who follow their figure, because the calorie content of the finished dish is on average only 82 kcal per 100 grams. Below are some very tasty recipes.

Beef liver stew with vegetables - step by step photo recipe

When beef liver is stewed in sour cream sauce with vegetables, the obvious "liver taste" disappears. Offal is soaked in a mixture of vegetable juices and simply transformed, approaching the taste of ordinary meat. The classic lunch option involves serving a ready-made dish with boiled potatoes or thin spaghetti.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

• Liver: 400-500 g
• Sour cream: 100 g
• Tomatoes: 3-4 pcs.
• Carrots: 2 pcs.
• Bow: 1 pc.
• Bulgarian pepper: 1 PC.
• Salt: 1 tsp
• Flour: 2 tbsp. l.
• Vegetable oil: 80-100 g
• Water: 350 ml
• Ground black pepper: 1/3 tsp

Cooking instructions

The contents are mixed, covered and put on slow heating. The dish is simmered at a light boil for 40 minutes. The fire is turned off when the main component reaches the desired stage of softness. Stewed beef liver is served hot, not forgetting to scoop up sour cream and vegetable sauce. The cooled sauce will thicken, but in general the dish will remain as tasty as it is hot.

Chicken liver with vegetables

Ingredients:

• chicken liver - 350 g;
• carrots - 80 g;
• white onion - 80 g;
• zucchini - 200 g;
• sweet pepper - 100 g;
• salt - 8 g;
• sunflower oil - 30 ml.

Cooking:

1. Chop the onion randomly and fry.
2. Cut the carrots into plates and place in the pan with the onions. Cover and fry for 7 minutes. Transfer the vegetables to a separate plate.
3. Wash and dry the chicken liver.
4. Pour sunflower oil into a saucepan and heat it up. Lay the liver in an even layer, lightly fry on each side (about 30 seconds).
5. Place thinly sliced ​​peppers and zucchini in a saucepan. Add onions and carrots.
6. Close the lid and simmer the contents for 25 minutes. Salt and sweat for another 5 minutes.

Recipe for pork liver cooked with vegetables

Products:

• pork liver - 300 g;
• vegetable oil - 20 ml;
• tomato - 100 g;
• onions - 2 pcs.;
• garlic - one head;
• flour - 80 g;
• carrots - 1 pc.;
• salt - 7 g;
• black peppercorns - 5 peas.

What to do:

1. Free offal from the films, remove the bile ducts and rinse thoroughly.
2. Chop the onions into half rings. Grate tomatoes and carrots. Finely chop the garlic.
3. Cut the liver into small pieces and roll them in flour.
4. Put the liver slices in the vegetable fat heated in the pan. Salt and pepper. Fry on each side until brown.
5. Add onions, tomatoes and garlic. Then wait another 10 minutes.

Turkey liver stewed with vegetables

Components:

• turkey liver - 350 g;
• a mixture of fresh or frozen vegetables - 400 g;
• white onion - 40 g;
• olive oil - 20 ml;
• boiled water - 180 ml;
• salt - 12 g;
• black pepper - 8 g.

How to cook:

1. Cut the onion into rings.
2. Wash the turkey liver and cut into small pieces.
3. Blanch the vegetables in salted boiling water for about 3 minutes. After pour cold.
4. Pour olive oil into a saucepan. Warm it up. Put the liver and onion. Fry for 2 minutes over high heat.
5. Add vegetables, water to the saucepan and simmer for 30 minutes.
6. 5 minutes before the end of the stew, throw in salt and pepper. Mix everything.

1. Before cooking, it is advisable to soak the liver in milk for 2 hours - this will make the product tender and juicy.
2. Offal should be fried for no more than 4 minutes, otherwise the tender meat will be tough.
3. The first minute must be fried over very high heat - this will keep all the juices inside under a golden crust.
4. It is advisable to cook only from chilled, not frozen raw materials.
5. Salt is necessary at the end of cooking.
6. The liver will be softer if it is stewed with a pinch of sugar.

Liver stewed with vegetables and spices is a great addition to any side dish. Gravy will make your culinary masterpiece nutritious and tasty, not dry, so you can choose any cereal or mashed potatoes. The advantage of this dish is that it is easy to prepare. In addition, you will spend only fifty minutes, not particularly straining, and you will have a delicious dish on the table.

Let's take a closer look at how to cook stewed liver and what products will be needed for this. The Signorina magazine recipe with a photo will help you with this.

Ingredients for stewed liver with vegetables

• pork liver - 300-350 grams,
• onion - 1 pc.,
• carrots - 1 pc.,
• Bulgarian pepper - 2 pcs.,
• sunflower oil - 30-40 ml,
• juicy tomato - 1 pc.,
• water - 2 glasses,
• ground paprika - 1/2 teaspoon,
• rosemary - 1/2 teaspoon,
• coriander - 1/2 teaspoon,
• fine salt - to taste.

1) Peel the onion from the husk, then wash under running water, and then dry and cut into half rings.

2) Peel the carrots, wash well and grate.

3) Pour sunflower oil into a dry frying pan and turn on the fire. When it warms up, lay out the chopped onions and carrots. Saute until vegetables are golden brown.

4) Wash the sweet pepper, remove the seeds, remove the tail. Then cut into cubes or slices to taste. Homemade preparations will also come in handy when the pepper is already peeled and chopped, frozen.

5) Wash the liver, cut into cubes.

6) When the vegetables turn golden, put the chopped liver into the pan. Mix well. Wait until the liver turns white. Salt the contents of the pan.

7) Wash the tomato and cut into cubes.

8) Put the bell peppers and tomatoes that you chopped earlier into the pan. Stir, simmer for five minutes. Pour in water, salt again to taste.

9) When the liver and vegetables are ready, add all the necessary spices. You can use the ones in the recipe, or you can improvise by adding the ones you like. After five minutes, turn off the heat and cover the pan with a lid.

The liver (of any domestic animal) contains many useful substances, especially it is rich in iron compounds, which makes it a very valuable dietary product. The liver cooks quickly enough, especially chicken. Cooking liver stew with vegetables is easy, and besides, it is quite fast.

Chicken liver stewed with vegetables

We choose a good, fresh chicken liver without streaks of bile.

Ingredients:

• chicken liver - about 400 g;
• onion - 1-2 pcs.;
• sweet red pepper - 1 pc.;
• garlic - 2 cloves;
• ground black pepper and other dry ground spices;
• different greens;
• vegetable oil;
• salt.

Cooking

Onion, cut into quarter rings, fry or spasser in a pan until a golden hue appears. Add chicken liver (it is better to divide-cut each into 2-3 pieces). Saute all together until the color changes and add pre-prepared (cut into thin short strips) red bell pepper. If necessary, pour 20 ml of water. Let's add spices. Simmer covered, stirring occasionally, for 8-15 minutes. At the end of the process, season with garlic. Serve with any side dish, decorated with herbs. Table wine can be served.

Beef liver stewed with vegetables

Ingredients:

• beef liver - about 400 g;
• medium fat milk - about 200 ml;
• onion - 1 pc.;
• garlic - 1-2 cloves;
• dry spices;
• vegetable oil;
• salt.

Cooking

Cut the liver into pieces (slices) or strips about 2 cm thick and place in a mixture of milk and spices for at least an hour (and preferably 2), so that it becomes softer and the specific smell disappears. Rinse with water immediately before cooking.

Sliced ​​quartered onion rings in a frying pan. Add the liver to the pan. Simmer, stirring occasionally with a spatula, for 15 minutes (no longer, otherwise it will be hard, like a rubber sole). At the end of the process, season with chopped garlic and pepper. Serve with any side dish, you can with or. Wine can be served red table.

Beef liver (fresh) - 1 kg.,
Vegetable oil - 100 ml.,
Bulgarian pepper (yellow, red, green) - 3 pcs.,
Onion - 0.5 kg.,
Tomatoes - 4 pcs.,
cilantro - 1 large bunch,
Chili pepper - 1 pc.,
Salt,
Freshly ground black pepper

Rinse the liver, dry with a paper towel. Cut into 2-3 cm pieces. Season with coarse salt, put in a bowl, and set aside while we cut the vegetables.
Bulgarian pepper cut into cubes, or half rings.
Onion - rings.
Tomatoes - thin slices.
Chop cilantro.
In a cauldron, heat vegetable oil and quickly fry the liver, stirring constantly, literally for a minute and a half, so that the liver turns white.
Put a layer of onion on the liver, a layer of tomato
Put bell peppers on tomatoes
Top with chopped cilantro, and put chili pepper on cilantro.
Close the cauldron tightly with a lid (so that the steam does not come out), reduce the fire to a minimum, and simmer everything for twenty minutes. Do not be alarmed that there is a lot of time, everything is cooked at a minimum heat, and during this time the vegetables only have time to warm up (after 20 minutes, when I opened the lid, it felt like I had just put the vegetables). All vegetables are juicy, a lot of juice is formed in the cauldron, and the liver slowly comes to readiness in this juice.
After twenty minutes, open the lid, increase the heat to medium, so that everything boils. Put out the chili pepper. Salt, pepper with black pepper, mix everything with a slotted spoon, simmer for another three minutes (no more!) And put everything at once in a large dish for serving, putting beautiful chili peppers on top.
You can serve mashed potatoes as a side dish, or you can even, without a side dish, with a tortilla ... dipping it into the resulting sauce.

I've been paying attention to this for a long time. recipe Stalik, but only his hands reached him ... My husband looked incredulously in my direction, and muttered that it would be better to fry, as usual, with onions, and in a quick way - a maximum of five to seven minutes. And here it takes a very long time to cook (which is not ice for the liver, it can turn out to be tough), and a lot of vegetables (which they also didn’t do before).
But I acted cunningly, bought a larger liver, part said I would do it, and if you don’t like it, I’ll fry it, as usual, and it was decided on this.
I want to say right away that I didn’t have to fry the second part ...))) I put it in the freezer, wait in the wings ...)))
It turned out to be an unexpectedly delicious dish, we really liked it, a great combination of liver and vegetables, nothing superfluous, everything is harmonious, and most importantly - a lot of delicious rich sauce. The liver is not at all tough, I will now cook like this often, we ate everything with great pleasure.
In the original source, the author cooked from lamb liver, and fried it in fat tail fat, having melted it to cracklings, I replaced it with beef liver and vegetable oil, I didn’t change anything else in the recipe.