Many people speak about this product very unflattering. Say, no matter how much the liver is cooked, it still turns out to be dry and tough, and its inherent bitterness can completely ruin the dish. Or maybe they just don't know how to cook a delicious liver?

Among gourmets, veal liver is especially appreciated, the color of which varies from light brown to red, it is the most delicious and tender. Veal liver is especially tasty when fried or baked, but it must be stewed with caution - after a long stewing it becomes tough. The largest liver is beef, reaching 5 kg, dark in color with a bitter and even slightly harsh taste. You can improve the taste of beef liver only by soaking it in milk for a couple of hours. This process will not only relieve the liver of bitterness, but also make it softer and softer. Pork liver differs from the liver of other animals by the presence of porosity when cut. Weighing up to 2.5 kg, color from dark red to dark brown. It is not as tender as veal, but it also does not have such a coarse film as beef. However, before cooking, it also requires soaking in milk to remove bitterness and impart tenderness and softness.

Some housewives go the other way and choose the bird's liver. The liver of a turkey is less high in calories and significantly inferior to chicken in terms of the content of vitamins, but it is no less useful and tasty. Fresh and high quality poultry liver has a brown color, shiny and smooth surface.

Whichever liver you choose, try to purchase fresh rather than frozen food. The smell of fresh liver is sweetish, sourness is a sign of spoilage of the product. The surface of the liver you choose should be smooth, firm, without stains, damage or scratches. Remove the film just before cooking. First, rinse the liver in cold running water, then place in warm water for a few minutes. After taking it out of the water, cut a part of the liver on one side and carefully separate the film. To get rid of the film on the pork liver, also rinse it, then place it in boiling water for 20 minutes. Be sure to remove large veins and blood vessels.

In order to cook deliciously the liver, cut it into portions, soak it in cold milk for 40 minutes, then remove it and dry it with a regular paper towel. No milk? Use regular baking soda. Sprinkle each piece with it and leave for 1 hour, then rinse in cold running water. It is better to salt liver dishes at the end of cooking.

Observing these simple rules and armed with our recipes, you will learn how to cook delicious liver, and this healthy product will appear on your table more often.

Pork liver stewed in sour cream

Ingredients:
400 g pork liver
1 onion
1 clove of garlic
200 g sour cream,
1 tsp mustard,
1 tsp flour,
100 g of milk
vegetable oil, parsley, salt, spices - to taste.

Preparation:
Soak the liver in milk for 30 minutes. When the time is up, remove the liver and squeeze out the excess milk. Pour 2 tablespoons into a preheated pan. vegetable oil, put finely chopped onion and prepared liver there. Fry for 10 minutes. Mix flour, mustard and sour cream separately in a cup or glass, add this mixture to the pan and simmer for 10 minutes. Add to the total mass the garlic passed through a press, chopped parsley, spices and simmer until tender. At the end of cooking, add salt to taste.

Stroganoff liver

Ingredients:
500 g veal liver
2-3 onions
300 g sour cream
dusting flour,

Preparation:
Rinse the liver, cut into small pieces and soak in milk for 30 minutes, then pat dry with a paper towel. Cut the onion into half rings and fry in vegetable oil. Then remove the onion from the pan and fry the liver in the same vegetable oil, having previously rolled it in flour, no more than 5 minutes on each side. Add sour cream and onion to the liver, stir, let it boil a little without a lid to evaporate the liquid, and simmer for 15 minutes, already covered. At the very end of cooking, add salt and black pepper to taste.

Liver schnitzel

Ingredients:
200 g beef liver,
200 g crackers,
100 g flour
vegetable oil - for frying.
For batter:
2 eggs,
1 pinch of salt
20 ml cream
1 tbsp (without a slide) flour.
For the white sauce:
100 ml cream
2 cloves of garlic
salt to taste.

Preparation:
Prepare the liver, cut it into portions, season with salt and pepper and let stand. To make batter, take eggs, separate the yolks from the whites. Salt the yolks, add cream, flour and gently stir in the whipped whites to the mass. Prepare separate containers for flour and bread crumbs. Dip the pieces of liver in flour, dip in batter and roll in breadcrumbs. Place the prepared pieces in a preheated pan with vegetable oil and fry over low heat for 5-7 minutes on each side. To prepare the sauce, pour the cream into a hot pan, add chopped garlic, salt and bring to a boil. Pour the finished schnitzels with white sauce.

Liver in a potato-cheese "coat"

Ingredients:
300 g liver
150 ml of dry red wine,
2 potatoes,
1 egg,
100 g of hard cheese
vegetable oil, salt, black pepper - to taste.

Preparation:
Cleanse the liver and soak in wine for 1 hour. Grate potatoes and cheese on a coarse grater, mix, add an egg and mix well. Dry the liver, rub with salt and pepper and cut into slices. Next, take a little potato mixture, smooth it in the palm of your hand, put a slice of liver on the mixture and cover with the mixture. Squeeze the resulting pie a little and put it in a frying pan in heated vegetable oil. Fry the liver "under a fur coat" over moderate heat so that both the potatoes and the liver are thoroughly fried on both sides.

Pot baked liver

Ingredients:
500 g liver
8 potatoes,
2 onions
1 carrot,
1-2 tomatoes,
4 tablespoons butter,
salt, pepper, bay leaf, garlic, herbs - to taste.

Preparation:
Cut the prepared liver into pieces, fry in oil and place in ceramic pots. Add sliced ​​potatoes, tomatoes, onions, carrots, salt, pepper, bay leaf, cover with hot broth or water. Cover the pots of liver and vegetables with lids, place in the oven and simmer at 180 ° C for 20-30 minutes. When serving, sprinkle the potted liver with chopped garlic and herbs.

Liver hot appetizer with mushrooms

Ingredients:
400 g liver
200 g of fresh mushrooms,
1 onion
butter, sour cream sauce and cheese to taste.

Preparation:
Cut the prepared liver into strips. Rinse and boil the mushrooms, discard in a colander and also cut into strips. Chop the onion and fry it lightly in butter. Fry the liver and mushrooms, add the onion, put the ingredients in a baking dish, top with sour cream sauce, sprinkle with grated cheese and bake in an oven preheated to 180 ° C for 30 minutes.

Liver pate

Ingredients:
1 kg of liver,
200 g butter
2 onions
salt, bay leaf, black pepper - to taste.

Preparation:
Boil the prepared liver in salted water until soft, add bay leaf and pepper. Pass the finished liver through a meat grinder, mix with melted butter. Add chopped fried onions to the finished liver pate, if desired.

Turkey liver in cheese sauce

Ingredients:
500 g turkey liver
100 g of hard cheese
75 g butter
2 tbsp vegetable oil,
150 ml 30% cream,
150 ml of milk
50 ml of dry white wine,
2 tbsp flour,
2 sprigs of dill and parsley,

Preparation:
Rinse the liver, pat dry with napkins and cut into pieces. Heat vegetable oil in a frying pan and fry the liver in it until golden brown. Season with salt, pepper, pour over with wine and continue to fry until the wine has completely evaporated. Then place the liver on a plate. Heat butter in a frying pan and fry flour in it. Add the cream diluted with milk to the pan, mix well so that there are no lumps, salt and pepper to taste. After that, add the cheese grated on a fine grater to the pan and stir until the cheese is completely dissolved. Place the liver in a skillet and heat it together with the cheese for 1 minute. Sprinkle chopped herbs on the finished dish and serve.

Liver pancakes "Delicate"

Ingredients:
500 g of any liver,
1 carrot,
1 onion
3 eggs,
100 ml of milk
2 tbsp flour,
2 tbsp starch
1 tbsp mayonnaise,
10 g greens
salt, black pepper - to taste.

Preparation:
Peel and chop the onion medium-sized, fry it in heated vegetable oil until lightly browned. Grate the carrots on a coarse grater and fry together with the onions for 2 minutes. Transfer vegetables to a bowl or blender bowl. Wash the liver well and remove the bile ducts and film. Place the liver in a bowl of vegetables, add eggs, salt and pepper to taste, add spices and herbs as desired. Then add flour and starch, pour in milk, add 1 tbsp. vegetable oil and mayonnaise and grind everything using a blender. The finished dough should resemble thick sour cream in consistency. Bake the pancakes in a preheated skillet with vegetable oil on both sides.

Liver meatballs

Ingredients:
200 g veal liver
1 egg,
30 g fat
60 g crackers,
20 g flour
10 g parsley,
salt, pepper - to taste.

Preparation:
Pass the raw liver through a meat grinder, add the egg, butter, crackers, salt, pepper, chopped parsley and mix thoroughly. Form small balls, roll in flour and boil in salted water. Serve the liver meatballs with broth, fried cabbage or cabbage soup.

Hepatic saltison

Ingredients:
700 g liver
300 g lard,
1 onion
2 eggs,
2 heads of garlic,
1 stack semolina,
salt, pepper - to taste.

Preparation:
Scroll raw liver in a meat grinder. Chop the onion finely and fry it in butter. Mix the liver with eggs, chopped garlic and semolina and leave for 20-30 minutes for the semolina to swell. Add finely chopped bacon, spices, onions, mix well and put the resulting mass in a plastic bag (or better still in 2-3, so as not to burst), dip in warm water and cook for 2.5-3 hours. You can use intestines instead of a bag and bake liver saltison in the oven.

Lakomka liver pies

Ingredients:
600 g liver
8 potatoes,
4 eggs,
3 onions,
2 tbsp ground crackers,
butter or margarine, salt, black pepper - to taste.

Preparation:
Scroll the liver through a meat grinder. Boil potatoes, remember them, or also pass through a meat grinder. Fry finely chopped onion in oil until golden brown. Mix the resulting mashed potatoes with the liver, add eggs and fried onions, stir, salt and pepper. Form pies from the resulting mass, roll them in breadcrumbs and fry over low heat until tender.

Liver cutlets

Ingredients:
500 g chicken liver
½ stack. boiled rice
1 onion
1 egg,
1 tbsp starch
milk, nutmeg, salt, pepper - to taste.

Preparation:
Cut the liver into small pieces and soak in milk for 2 hours. Then twist the liver together with the onion through a meat grinder, add rice, egg, starch, spices to the resulting mass. In a preheated frying pan with vegetable oil, spread the mass with a tablespoon and fry the cutlets on both sides over high heat. Put the fried cutlets in a deep frying pan, add a couple of tablespoons of water, cover and simmer for a few more minutes.

Liver rolls with apples

Ingredients:
500 g liver
1 onion
300 g apples
200 g smoked bacon,
1 tbsp butter,
2 tbsp sour cream,
flour, bay leaf, salt, pepper - to taste.

Preparation:
Remove the film from the liver, cut it into slices, beat it slightly, put a piece of apple on each, roll it into a roll, wrap it with a thin strip of bacon and tie it with a thread. Fry the finished rolls in hot oil, transfer to a saucepan for stewing, add broth or hot water, as well as small pieces of fried onions, and simmer the dish under a closed lid. After 20 minutes, add salt, spices and simmer until tender. Remove the finished rolls from the broth on a separate dish, remove the threads, and add sour cream mixed with flour to the broth. Serve the rolls with sauce.

Warm chicken liver salad

Ingredients:
200 g chicken liver
1 carrot,
1 onion
1 bell pepper
salt, black pepper - to taste.

Preparation:
Rinse the liver, dry and chop finely, cut the onion into half rings, carrots - into strips, bell peppers - into rings or half rings. In vegetable oil preheated in a pan, fry the liver for 3-5 minutes, add chopped vegetables, salt, pepper and fry until tender, stirring occasionally, for 8-10 minutes.

Now you know the secrets of how to cook delicious liver. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Many housewives love to cook liver dishes. The prices for it are quite affordable, it takes a little time to cook, besides, it contains a large amount of nutrients and trace elements. Today we will tell you how to deliciously fry the liver, introduce you to the most popular recipes, and also give you a number of tips and tricks.

Delicious and healthy

There are foods that need to be included in the diet as often as possible. Among them are the liver. It should be eaten not only by adults, but also by children. If you have low hemoglobin, then instead of buying iron supplements at the pharmacy, try to buy this delicious dietary product more often.

A large number of delicious dishes are prepared from the liver: salads, pies, soup and even cake. You can also just fry the liver and cook any side dish for it. It goes well with vegetables, potatoes, rice, buckwheat and many other products. We will tell you how to fry the liver further. It is worth trying to cook this dish once and you will immediately become a devoted fan of it.

How to fry beef liver

First of all, the product must be prepared for the effects of heat treatment. In stores, you can buy three types of liver: chicken, pork and beef. Each of them is good in its own way.

Beef is considered one of the healthiest, as it contains a large amount of iron. It is recommended for people with low hemoglobin levels. Beef liver can be boiled, stewed, fried. Let's prepare a delicious and healthy meal for lunch or dinner. To preserve the greatest amount of vitamins and minerals that are contained in the liver, you need to know how to fry the liver in a pan. We need:

• beef liver - half a kilogram (it is best to take unfrozen in the store);
• onions - 2-3 pieces (if desired, the amount of onions can be reduced);
• sunflower oil - one tablespoon;
• milk - one glass;
• salt, spices - to taste;
• wheat flour - 2-3 tablespoons;
• fresh herbs.

Cooking technology

Roasting beef liver is a snap. To do this, follow these steps:

1. To clear the liver from the film, as well as from the bile ducts.
2. Cut it into small pieces. If the liver is frozen, then it is necessary to give time to thaw it.
3. Pour milk into a saucepan. Lay out the pieces of liver so that the liquid covers them completely.
4. Leave in a saucepan for thirty minutes.
5. Take a deep plate and add flour and spices to it. We will salt at the very end of cooking, otherwise the dish will turn out tough. Mix everything and roll the pieces of liver in the resulting mixture.
6. Peel the onion and cut into rings. To avoid corroding your eyes, rinse the knife frequently in cold water.
7. Next, take a frying pan, pour in sunflower oil (you can also use butter).
8. Fry the onions for ten minutes.
9. Put the liver in a frying pan.
10. Stir constantly, fry on all sides over low heat.
11. Now you need to add a little water and close the cooking dish with a lid. Let the liver stew for ten minutes.
12. Now the dish can be salted. How to check if the liver is ready? Take a knife or fork and press down on one of the pieces. If light juice is released, then the liver is ready.
13. Serve sprinkled with green onions or dill.

How to fry chicken liver

A fragrant and tender dish can be made from one more offal. Chicken liver, when properly prepared, will certainly appeal to anyone who tastes it. We offer you a simple recipe that many housewives like. First, it takes very little time to cook. Secondly, the dish turns out to be tasty and satisfying. Thirdly, chicken liver costs significantly less than beef liver. Let's move on to the recipe.

List of required products

Take the following ingredients for cooking:

• Chicken liver - half a kilogram (or one substrate in which it is sold);
• sunflower oil - one or two tablespoons (you can take unrefined);
• wheat flour - half a glass;
• bay leaf - one or two pieces;
• salt to taste;
• onions - two pieces.

Cooking steps:

• Chicken liver, like any other, must be well rinsed and cleaned of film and veins.
• Next, you need to cut it into small pieces.
• Take a shallow plate and add flour to it.
• Roll the pieces of liver in flour on all sides.
• Take a frying pan and pour sunflower oil on it.
• We turn on the stove.
• Put the chicken liver in a pan and fry it on all sides.
• Onions must be washed, peeled and chopped. It can be in small pieces, but it will be more aromatic and tastier if you cut it into rings.
• Spread the onion to the liver and fry over medium heat.
• Remember to stir your food from time to time.
• Salt and add the bay leaf at the very end of cooking.
• As a side dish, you can cook mashed potatoes or buckwheat.

Jellied pie

Now you know how to fry the liver with onions. Let's try to cook another incredibly tasty dish. Your family will be delighted and will definitely ask for more. Jellied liver pie can be the main dish of a festive table or a great option for a family dinner. There is nothing complicated in its preparation. Then you can see for yourself. For a jellied pie with a liver, we need the following products:

• wheat flour - one glass;
• baking powder - one teaspoon;
• liver (it is best to take chicken) - half a kilogram will be enough;
• salt - half a teaspoon;
• kefir - one glass;
• baking soda - an incomplete teaspoon;
• chicken liver - 500-600 grams;
• eggs - two pieces.

Let's move on to cooking:

• We wash the liver well and clean it from films.
• Now we need to boil it for about twenty minutes. At the end of cooking, add a tablespoon of salt to the water. The water must be drained and the liver left to cool.
• When it cools down, turn it in a meat grinder or cut it into small pieces.
• Beat eggs with salt, add a glass of kefir.
• Take a deep saucepan and pour a glass of flour into it, add baking powder and mix everything well.
• Now we will add flour to the kefir mass in small portions. Stir everything carefully so that there are no lumps.
• We take a deep frying pan, grease with sunflower oil and pour out part of the dough.
• We spread the liver and gently level it.
• You can add onion fried in a pan to the filling.
• Pour out the second part of the dough.
• We put in a heated oven.
• The pie is cooked for 35-40 minutes.

Experienced housewives know perfectly well how to fry the liver, as well as prepare delicious and varied dishes from it. Pay attention to some of the subtleties of processing this product. And also take note of the helpful recommendations that will help you prepare a very tasty and healthy liver dish.

• It is necessary to carefully remove the film that is on the liver. The dish will turn out to be more tender and more pleasant to the taste.
• The liver is best salted at the end of cooking.
• Remember that small pieces are best fried.
• When cooking beef or pork liver, the product must be put in a small amount of milk for 20-25 minutes. This helps to remove the excess bitterness inherent in this product.

Finally

Now you know how to fry the liver and prepare delicious dishes from it. Subject to simple rules, the recipes presented in the article will not cause you any difficulty. Please your loved ones with tender and juicy liver!

In terms of the content of nutrients, the liver surpasses many meat products. It contains such important elements as: vitamin C, known for its excellent antioxidant properties, which helps to increase the body's resistance to adverse environmental influences; almost all B vitamins, the so-called energy, are needed by all cells of the body and, above all, the brain; thiamine supports the work of the heart, digestive system; vitamin A is good for eyesight and skin. There are many minerals in the liver: iron, zinc, manganese, selenium. And this is not the whole list, which can be continued for a very long time, since this really valuable product contains almost all the substances we need in sufficient quantities.

But, of course, we give preference to this dish not so much because of its usefulness, but because of the most delicate taste and unique aroma. Therefore, it is important to know how to properly preserve the maximum vitamins and bright taste. are simple and economical. It can be stewed, fried, baked, prepared a variety of pates, pancakes and even cakes.

Choose the right one.

Choose a liver, preferably a young animal, since the taste directly depends on its age. Veal liver is the best option. In appearance, fresh, unfrozen product should be smooth, red-brown, even color, without spots, moist in the places of the cut. The aroma should be pleasant, slightly sweetish, another smell indicates staleness of the product. You need to know that it is a little rougher than pork and covered with a thin film. To easily remove the film, you can dip the liver in hot water for a couple of minutes, pry it off with a knife and remove. It is also necessary to remove large veins and blood vessels.

How to cook liver.

To make the liver tender and airy, you need to soak it in milk with a pinch of salt for three hours. The salt will deal with the remaining blood, and the milk will soften the characteristic odor, if any. For frying, you can cut into equal pieces no more than one centimeter thick, roll in baking soda and leave for an hour. Then rinse well and let dry. Fry in hot sunflower oil, dipping each piece in flour or crackers. This will preserve the juice and make the dish juicier.

If you are interested in how to cook liver with sour cream and mushrooms, then it is very simple. The liver cut into small pieces must be lightly fried, soaked in milk and rolled in flour. You can pepper to taste. Finely chop the mushrooms, boil a little and fry with onions. Then add sour cream and tomato paste, mix everything and bake in the oven for ten minutes. For 800g of liver, take 200g of mushrooms, one onion, a glass of sour cream and two tablespoons of tomato.

Here's how to cook the liver you can still. We make mashed potatoes, add two eggs, salt and pepper. Place in a baking dish. Put the liver cut into small cubes, chopped carrots and onions on top of the potatoes. We bake in the oven for twenty-five minutes until browning.

There are many more options for how to cook the liver. Traditional filling for pies, a variety of pies, soups, delicious salads with cakes and even an airy soufflé, as well as all sorts of sandwiches and sandwiches will diversify your daily diet and enrich your body with the necessary nutrients. You just need to use useful tips and turn on your imagination so that this product delights you and your loved ones with its unsurpassed taste and usefulness every day.

Beef liver is a by-product that is rich in protein and iron. Very often it is prescribed to people suffering from anemia. The consumption of the liver has a beneficial effect on the metabolic processes of the body. Some people use this product for weight loss, because when using the liver, for example, for breakfast, you can forget about hunger for a long time, plus, in addition, it saturates the body with additional energy.

I would like to note that many housewives often cook delicious and juicy beef liver. Because its taste and aroma will be to the liking of many. But there are also disadvantages when, after cooking, the liver can become tough and not juicy. In order to avoid such troubles, and not think about how to cook beef liver so that it is soft and juicy, it is worth following the correct technology for preparing dishes from this product.

The first step is to properly prepare the liver. To do this, it is freed from the film, rigid ducts and unnecessary veins. If the film does not remove well, then place the offal in hot water for a minute. To make the liver soft, after cutting it in portions, it is dipped in milk for at least an hour. Then even the oldest liver will acquire a delicate consistency after cooking.

To prepare this dish, prepare the liver as described above, if necessary, soak it in milk. Then we cut it into plates 1.5 cm thick. Then we beat it off with a hammer on both sides. Then the flour is mixed with salt and spices. Pieces of liver are spread in a preheated pan, having previously rolled them in flour, and fried on both sides until golden brown.

In general, the liver does not take long to cook, so you should not fry it too much. Otherwise, it will be tough. Separately in a frying pan, fry onions in rings until golden brown. The liver is mixed with onions, sprinkled with herbs and served hot. Observing the technology of preparation of this recipe, the liver is soft and juicy.





First, soak the prunes in boiling water. Then we prepare the liver, cut it into squares and lightly beat it on both sides. Sprinkle on top with salt, spices, put a steamed whole prune without pits in the middle, and fasten it with a toothpick.

Water is poured into a deep dish, several tablespoons of vegetable oil are added and the liver is placed in one layer so that it is half covered with liquid. Simmer over medium heat for 10 minutes, then turn over to the other side and bring to readiness. It is imperative to close the lid so that the liver does not dry out from above.

The liver should be in the broth in which it was stewed. If you let it brew a little, it will only improve the taste. After cooking, the toothpicks can be removed, the stuffed by-product will not fall apart. When serving, pour over the sauce in which it was stewed. The dish turns out to be tender and soft, even if you do not pre-soak the liver in milk.

To prepare such a masterpiece, cut the prepared liver into large cubes. Then sprinkle with salt and spices and stir. Let it brew a little. Next, we transfer to a deep dish, add vegetable oil, and simmer for 5 minutes over low heat. Separately, at the same time, fry the onion until golden brown and add to the liver. Simmer for another 5 minutes.

Then we dilute the sour cream a little with water, add to the liver, simmer for several minutes, add the starch, previously diluted in a small amount of cold water and bring to a boil. Turn off. When served, it goes well with any side dish. The liver prepared using this technology has a high taste combination. The dish turns out to be tender, soft.

Juicy beef liver stewed in pots




To prepare such a dish, it is necessary to prepare the liver by cutting it into medium cubes. After that, onions and carrots are chopped into small cubes, and potatoes are medium-sized, so that they do not boil during stewing, and fried until half-done.

The liver is breaded in flour with salt and fried until golden brown until half cooked, you can do this over high heat, in a hot frying pan, stirring quickly. This is done so that in the further cooking technology the liver does not acquire rigidity. Since this product is prepared quickly, it is not necessary to stew or fry it for a long time, otherwise it will have a "rubber" consistency.

Next, they take clay pots and lay out the semi-finished liver on their bottom in equal amounts. Onions and carrots are placed in the second layer. After fried potatoes. Then the sauce is prepared. To do this, sour cream is diluted with water, brought to a boil and a little chopped dill is added, salted, spices are added and poured into pots up to the shoulders.

The pots are then covered with lids and placed in an oven or oven. They are cooked there for 20 minutes over medium heat. At this time, the liver comes to readiness, and the vegetables are saturated with sour cream sauce. Then the pots are taken out of the oven, sprinkled with cheese on top, placed in the oven to melt the cheese and taken out. Served hot.

This dish is convenient in that it is distinguished by its usefulness in human nutrition, as it preserves all vitamins and nutrients to the maximum. The liver is tender and just melts in the mouth. Since it is not stewed, and this is the most key moment in the preparation of dishes from this offal. If the liver is stewed, it will never be soft and juicy, therefore it is necessary to follow the correct cooking technology, because then it will be impossible to correct such a flaw.

Housewives often pay little attention to by-products, although they occupy no less important place in a healthy diet than meat familiar to everyone. Beef liver dishes, with proper processing of the main component, can find admirers, even children will agree to eat them. How do you prepare this vitamin-packed product to make it delicious?

How to cook beef liver

The number of dishes that are available with this offal is large: these are casseroles, roasts, cutlets, even a whole cake. The main problems stopping housewives are its harshness and obvious bitterness. Professionals will tell you how to cook beef liver from the first to the last stage. A few tips:

• Got a very hard piece of liver? Pour in milk for half an hour, after cutting into pieces.
• Afraid of bitterness? Eliminate blood vessels and streaks, be sure to remove the film.
• How much to cook beef liver so that it is soft and tender? Small pieces will take 10 minutes to cook, and a whole offal will take 35-40 minutes.

Beef liver recipes

Among the ideas proposed below, you can choose those that are suitable for a diet - after all, the calorie content of a hundred-gram piece of raw beef liver does not exceed 127 kcal. For those who do not have an acute question of the figure, professionals are ready to tell you how to cook beef liver so that the final dish can compete with the restaurant one. Step-by-step instructions, supplemented with photos, will help you understand all the nuances of this process.

Pate

A store product with an unknown composition instantly loses to a homemade one, especially when it comes to boiled beef liver pate. This is a simple, healthy dish that is easy to master. After trying the result, you will no longer fit the factory jars. Make sure you have fresh offal in front of you, do not forget that it is advisable to soak it before work, and get started!

Ingredients:

• liver - 470 g;
• cream 15% - 150 ml;
• a bunch of fresh basil;
• cloves of garlic - 2 pcs.;
• salt.

Cooking method:

1. Chop the onion, fry.
2. Boil the liver pieces. Combine with onions.
3. Pour in cream, simmer until soft.
4. Cool, combine with grated garlic, basil, salt. Grind with an immersion blender into a gruel.

Pancakes

In taste and satiety, the dish looks more like potato pancakes. No sweetness (sugar), increased nutritional value. These beef liver pancakes can even turn into pancakes if you increase the amount of milk, making the overall consistency a little thinner. The set of spices is selected individually - you can get by with the classic salt and black pepper.

Ingredients:

• liver - 650 g;
• milk - half a glass;
• eggs 1 cat. - 2 pcs.;
• flour - 110 g;
• spices - 1 tsp;
• oil - for frying.

Cooking method:

1. Grind the liver pieces to a porridge state.
2. Combine with the rest of the ingredients, knead a thick dough.
3. Put in a hot frying pan with butter with a spoon, fry until crisp on both sides.

In sour cream

Stewing offal with cream and similar products is a simple and quick way to cook them tasty, healthy and not too high in calories. This recipe for beef liver in sour cream, even with the presence of alcohol among the components of the dish, is considered dietary. If you increase the stewing time, a child can eat this too - the alcohol will evaporate, only the taste of wine itself will remain.

Ingredients:

• beef liver - 600 g;
• purple onion;
• sour cream - 3 tbsp. l .;
• a bunch of parsley;
• dry white wine - 1/3 cup;
• flour - 3 tbsp. l .;
• butter for frying;
• salt, ground pepper.

Cooking method:

1. Marinate pieces of liver with sour cream, wine and parsley (an hour and a half in the cold).
2. Season with salt, pepper and flour. Fry with chopped onions in butter until crusty.
3. Pour in the sauce (wine and sour cream), simmer for 15-20 minutes.

Cutlets

With salad or cereals, pasta or grilled vegetables - these fragrant juicy patties are good in any setting. According to the classic recipe, this product needs to be fried, and after the crust appears, simmer under the lid for half an hour. However, if you are aiming at losing weight, it is better to make beef liver cutlets in the oven or steamed. It will take a little more time, but the calorie content and fat content will decrease.

Ingredients:

• round rice - 3 tbsp. l .;
• liver - 250 g;
• bulb;
• egg (highest cat.);
• flour - 3 tbsp. l .;
• frying oil;
• tomato paste - 100 g;
• salt.

Cooking method:

1. Cook rice (with spices).
2. Chop the liver, salt. Add egg, rice, flour, chopped onion. Mix.
3. Form patties. If they creep, add flour.
4. Fry for 4 minutes on each side.
5. Pour tomato paste, half a glass of water. Simmer for half an hour until tender.

In a multicooker

Beautifully, quickly, with a minimal set of products and actions on the part of the hostess - all this is about the dish that you can get if you learn how to cook beef liver in a slow cooker. The brand of the device does not matter: it will turn out equally tasty with Redmond, and with Polaris, and with representatives of other brands. In the presence of the programs "stewing" and "frying" the rest of the moments become insignificant.

Ingredients:

• liver - 500 g;
• apples - 2 pcs.;
• butter - 70 g;
• bulb;
• bread crumbs - 2 tbsp. l .;
• salt.

Cooking method:

1. Pour breadcrumbs over the pieces of cleaned liver. They need to be fried on the mode of the same name for 10 minutes with the addition of butter.
2. At the end of the program - add onion rings, thin apple slices. Cook for another 20 minutes while stewing.
3. Salt, let stand under the lid.

Stew

A terrific Italian offal-based dish is made with dry red wine and olive oil. If you don't like alcohol, use apple cider vinegar. It is recommended to take red onions to reduce the pungency. This recipe for stewed beef liver is perfect for a festive table, because the final dish looks like it came down from the pages of a high-end restaurant menu.

Ingredients:

• beef liver - 550 g;
• red wine - 100 ml;
• purple onions - 500 g;
• olive oil - 5 tbsp. l .;
• salt;
• balsamic cream (vinegar boiled down to syrup).

Cooking method:

1. Shredded onion half rings must be stewed for half an hour at a very low power of the burner. Don't let them burn.
2. Enter the wine.
3. When the alcohol has evaporated, add the chopped liver. Simmer for 10-12 minutes.
4. Salt before serving, season with balsamic cream.

How to fry beef liver

The basic scheme for cooking this offal on the stove is what professionals advise to start frying attempts with a complete lack of experience. If, according to this recipe, the fried beef liver turns out well, you can try adding vegetables, mushrooms, any boiled cereals or pasta, play with spices. If desired, after frying, the dish can be poured with sauce / broth and stewed.

Ingredients:

• beef liver - 700 g;
• onion;
• salt.

Cooking method:

1. Preheat the skillet. Saute the chopped onion.
2. Pour out pieces of offal doused in flour. At maximum heat, fry for 3-4 minutes on each side.
3. When a uniform crust appears everywhere, salt, cover with a lid. Turn off the stove. Let it run for 8-10 minutes.

Beef stroganoff

The traditional recipe for this hot second was young soft veal, but the Stroganoff beef liver with gravy looks no worse, and its taste is excellent. For a side dish, it is recommended to boil potatoes or, cut into cubes, fry with a little butter. Be sure to serve under chopped herbs.

Ingredients:

• beef liver - 600 g;
• onions - 2 pcs.;
• flour - 2 tbsp. l. with a slide;
• sour cream - a glass;
• vegetable oil;
• salt.

Cooking method:

1. Mix loose products.
2. Peel and cut the liver.
3. Dip in salted flour, fry for 10 minutes.
4. Introduce chopped onion, after a minute pour in 1.5 cups of boiled water.
5. After a quarter of an hour, add sour cream, cook over low heat for 6-7 minutes.

Goulash

A fragrant and mouth-watering Hungarian dish quickly gained popularity in the world, because goulash is tasty and healthy. If you modify the classic recipe, then it is also low in calories. Beef liver goulash is an excellent option for a dietary menu: the vegetable component gives a unique taste to the offal, and sour cream with tomato paste form a delicate gravy.

Ingredients:

• liver - 700 g;
• carrot;
• bell pepper;
• milk - a glass;
• starch - half a glass;
• salt;
• tomato paste - 2 tbsp l .;
• vegetable oil.

Cooking method:

1. Cut the liver, washed, peeled and soaked in milk.
2. Chop vegetables (with onions) equally. Fry for 5-6 minutes in oil.
3. Add beef liver sprinkled with starch, cook for 3-4 minutes.
4. Add half a glass of water, sour cream, tomato paste. Simmer for 25 minutes.

Gravy

It is convenient to cook a dish when you need to add something to an "empty" side dish - buckwheat, rice, pasta. Delicate and juicy beef liver gravy can be frozen in portions, stored for up to a month. Then it is used when there is a lack of time to prepare a complex dinner. Even in the photo, the dish, supplemented with gravy, looks beautiful, appetizing, appropriate for an everyday table.

Ingredients:

• beef liver - 600 g;
• carrot;
• tomatoes - 2 pcs.;
• garlic cloves - 3 pcs.;
• Sweet pepper;
• starch - 4 tbsp. l.
• butter;
• ground white pepper.

Cooking method:

1. Grind the cleaned liver with a food processor, mix with grated garlic. Fry for 4-5 minutes.
2. Add blanched chopped tomatoes, grated carrots, chopped peppers. Cook for 10-12 minutes.
3. Pour in a glass of water, add starch, throw in a couple of grams of ground pepper. Remove from heat when the gravy thickens.

Liver cake

In principle, this recipe is similar to the one indicated for pancakes, only the dough has a liquid consistency. Be sure to soak baked cakes to keep them soft. The classic recipe for beef liver liver cake for this purpose involves using only sour cream, but professionals advise adding a little vegetable frying here.

Ingredients:

• liver - 700 g;
• eggs - 2 pcs.;
• carrots - 2 pcs.;
• milk - 2 glasses;
• salt;
• frying oil;
• sour cream - 250 g.

Cooking method:

1. Make a batter from the liver, eggs, milk and salt, ground with a blender.
2. Heat a skillet with oil. Pour out the ladle of "dough" for a thick crust. Bake each for a minute and a half.
3. Grate onions with carrots, fry separately. Combine with sour cream - this will be a layer.
4. Making a cake as in culinary photos is simple: put a cake, on top of a layer. Then again the cake and again the layer. Let stand overnight before serving.

In the oven

Connoisseurs of simple dietary recipes, not devoid of a pleasant taste, may like tender liver chops under a cheese-apple cap with sour cream filling. Beef liver dishes in the oven frighten housewives that the offal can become tough, but this will not happen with the addition of sauce (or even vegetable broth). To keep it secure, cover the baking sheet with foil to retain moisture.

Ingredients:

• liver - 600 g;
• Apple;
• cheese - 250 g;
• sour cream - 100 g;
• greens;
• salt.

Cooking method:

1. Remove the film from the liver, beat off a large piece. Salt.
2. Arrange on a baking sheet, cover with a coarsely grated apple, similar to chopped cheese.
3. Pour sour cream, sprinkle with herbs. Bake for half an hour at 180 degrees.

For a couple

For problems with the digestive tract or a simple desire to lose weight, doctors advise including dietary meals from beef liver in the diet. Most of them are cooked using a double boiler: this way the offal remains soft, juicy, and does not acquire excess fat content. A great option for such a dish is steamed cutlets, which can be served with stewed vegetables.

Ingredients:

• beef liver - 550 g;
• young zucchini - 200 g;
• thin oat flakes - 3 tbsp. l .;
• a clove of garlic;
• salt.

Cooking method:

1. Grate peeled zucchini, squeeze out with your hands.
2. Combine with liver chopped with a blender. Salt.
3. Add oatmeal, grated garlic.
4. Form cutlets, cook in a double boiler for half an hour.

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