Calorie content: Not specified
Cooking time: Not indicated

If you love liver, then this is very great - after all, it is not only tasty, satisfying and nutritious, but also very useful: I recommend it to everyone, both adults and children. If you do not like the liver, then most likely you have simply never tasted a properly cooked liver, so you did not have a very pleasant opinion about it. Meanwhile, cooking the liver is not difficult at all and very quickly. I also cook often with beef liver. But there is certain rules you need to know to cook your liver properly. The liver is chicken, pork and beef - which of them will be the most delicious for you, can only be determined experimentally. I like beef most of all - it is so beautiful, so juicy, so ... Well, what am I telling you about this? Let's show you how to cook it better, huh?

Ingredients:

For 2 servings:

- 300-400 grams of liver,
- vegetable oil for frying,
- salt,
- black pepper.

Recipe with photo step by step:

Preparation:

We cut the liver into pieces - not too small, but not very large either. The size of the chopped liver should be such that it looks appetizing on the plate after cooking. The liver is easy to cut, but it is best done with a large knife.

Put the beef liver in a deep plate or bowl and pour boiling water over it. Let the liver stand in this form for 3-4 minutes.






After this time, drain the water. This procedure with boiling water is not necessary, but it is desirable if you want to get a delicious beef liver at the end. The fact is that after boiling water, the surface of the liver "grasps", becomes somewhat harder than in the middle. And in the process of frying, the juice from the liver does not leave, so it remains tender and soft. No matter how you drain the water, the pieces of liver will still be wet. Therefore, I advise you to get them wet from moisture. paper towel... If this is not done, the oil in the pan will splash heavily during frying and can burn you and stain the stove. Besides fried liver, I often cook.

We put a pan of a suitable size on the stove, pour vegetable oil into it. We are waiting for the pan to warm up properly. And after that we put pieces of liver on it. Try to keep the liver in one layer, not overlap or interfere. Then it will cook at the same time and evenly.




We keep the liver on high heat for 2-3 minutes, until it is lightly browned. Then carefully turn the pieces of beef liver over to the other side. And again, cook over high heat for 2-3 minutes. After that, reduce the heat to minimum, cover the pan with a lid and wait another 2-3 minutes. The liver cooks very quickly, so such a short period of time will be enough for you. Salt and pepper the liver at the very end of cooking.




That, in fact, is all, our beef liver ready, you can serve it to the table. A big plus of this dish is that it can be eaten both cold and hot - the liver is good this way and that.

The liver can be served as independent dish, but can be used as the main ingredient for salad. Its recipe is very simple - lettuce leaves, liver and further to taste - cheese, tomatoes, boiled eggs, green pea, corn, etc. At the same time, both cold and hot liver are used in salads of this kind. But the most delicious dish I've ever cooked and tasted is

The benefits of the liver and the stunning taste of dishes made from it are no secret to anyone. The easiest and fastest way to cook is pork, chicken or beef liver, fried with onions. The recipe is in its own right simple execution known, perhaps, to everyone. However, for all its simplicity, not always a novice chef can boast of a worthy result - secrets, tricks and subtleties exist in the preparation of any dish. This article reveals the secrets and offers options for more complex (but also more delicious!) Fried liver dishes.

Just a liver with onions

The dish is astonishingly primitive if you know how to cook it. The liver fried with onions will remain soft under two conditions:

1. Do not keep in the pan for a long time. That is, fry over high heat.
2. Salt at the very end. From salt, the by-product dulls and becomes hard if you add it at the beginning of cooking.

If you are preparing the most ordinary, without any frills, fried beef liver with onions, the recipe prescribes to wash the offal well and remove all sorts of films from it. Then it is cut into small pieces, each of them is dipped in flour and quickly fried. As the barrel turns brown, the piece turns over, and the browned side is added. When the slices are ready, they are transferred to a plate and salted, and onion half rings are placed in the freed frying pan. Gilded - put it to the liver and hold it covered for about five minutes.

Venetian liver

The cooking method is significantly complicated, and you will need additional components... But it turns out very tender and juicy liver beef fried with onions. The step-by-step recipe looks like this.

1. In a skillet, mix olive and butter in equal amounts.
2. When the mixture is warmed up, the chopped onion is fried in it. It is cut arbitrarily, as you like - in cubes or half rings.
3. As soon as the onion is reddened, small pieces of liver (about a quarter of a kilogram) are thrown to it; over a fairly high heat, they are fried from all sides.
4. Having achieved a pronounced blush, pour in a glass of broth and the juice of half a lemon.
5. After five minutes of stewing, chopped parsley is poured in, and the pan is immediately removed from the stove.

Already when serving, the liver can be sprinkled with onions and zest. It does not need additional spices - and so it turns out fragrant and tasty.

Fried liver in sour cream

Sour cream - irreplaceable component for the preparation of many meat dishes... Beef liver fried with onions is also good in it. The recipe suggests soaking small pieces of liver for half an hour in milk (not necessary, but it tastes better) and beat off very lightly. Each slice (in the described case, not breaded in anything) is very quickly fried, salted and peppery. Fried in a separate skillet until delicious color a large number of Luke. A pile of golden roast and a spoonful of sour cream are laid out for each slice of offal. Then you can fry on the stove under the lid, or you can put it on a sheet and bake for about a quarter of an hour.

Apple and onion recipe

You won't surprise anyone with sour cream. But this version is able to amaze even culinary experts with great imagination. Fried beef liver with onions is even more airy, the recipe for which is supplemented with apples. It's nice that he hardly requires any additional body movements from the cook. A pound of offal (of course, washed and peeled) is quickly fried - until there is no bleeding when piercing. Large slices of two apples are laid in a frying pan (without seeds, but with a peel). After three minutes of joint frying, two coarsely chopped onions are thrown in and pepper and salt are added. After five minutes, you can set it for dinner.

Liver in soy sauce

For this delicacy, the offal must be cut into cubes and soaked for ten minutes in soy sauce... During this time, the oil will just have time to heat up in a frying pan. Thanks to marinating, a very soft and unusual beef liver is obtained, fried with onions. The recipe also includes pickled garlic - best in sour cream with honey, but any other will do. You need it a little, only two slices. As a last resort, you can take a fresh one, just be prepared for the smell to be more pungent. The liver is quickly fried; in parallel, two medium-sized onions, chopped, are sprinkled with a spoonful of sugar. When the liver is almost ready, onions are added to it. On high heat, it quickly caramelizes and gives the finished dish a simply inexpressible charm.

Even those who do not appreciate offal too much will certainly like beef liver fried with onions. The recipe (any of the suggested ones) can be improved! Good luck with your culinary experiments.

One of the cheapest meat products- beef liver - must be present in the human diet. Her the nutritional value and taste characteristics, high content of vitamins A and B, as well as vital important micronutrients, good digestibility and low fat content make it the best offal. Our recipe "Fried beef liver with onions" will help you prepare good dish... And the delicate sauce that is present in it will become its highlight.

So, you will need:

Beef liver - 1 kg

Large onions - 2 pcs.

Milk - 150 ml (for soaking the liver)

150 ml (for making gravy)

Flour - 2 tablespoons (for making gravy) and for rolling over pieces of liver

Vegetable oil - 100 ml

Salt - 1 teaspoon

Granulated sugar - 1/2 teaspoon

Ground black pepper - to taste

Water - 350-400 ml

Cooking method:

Wash the beef liver, remove the films and bile ducts, cut into 1-1.5 cm thick slices and beat lightly with a hammer for meat. Place prepared pieces in milk and soak for 25-30 minutes.

Peel the onion, wash, cut into 4 pieces and chop coarsely.

Throw the beef liver soaked in milk into a colander and let it drain.

Prepare a plate of flour, in which roll the pieces of liver.

Preheat a frying pan, pour vegetable oil on it. Place in the heated butter, deboned in flour pieces of beef liver and fry them until brownish. It is very important not to overcook the liver, otherwise it may become dryish. Salt the slices before turning them over to fry the second side. Put the fried pieces in a saucepan, cover and set aside.

Pour a small amount into the pan vegetable oil, put on fire and fry the onion until golden brown.

Put the fried onions in a saucepan with liver, sprinkle everything with ground black pepper.

Prepare the gravy:

Pour flour into a glass and add milk in small portions, stirring constantly and getting a uniform mass. Remember that it is necessary to pour milk into flour, and not to pour flour into milk.

Pour water into a pan and bring to a boil. Reduce heat and gradually pour the flour filling into the pan, stirring constantly. Salt, add sugar and then, stirring, bring everything to a boil. Remove from heat and pour the resulting gravy into a saucepan with liver.

Use a wooden spatula or spoon to gently mix the pieces fried beef liver with onions in gravy. Put the saucepan on fire, bring to a boil, reduce heat to low and simmer for 25-30 minutes.

Serve the finished dish hot with any side dish - rice or pasta, but it goes especially well with mashed potatoes.

Very tasty fried beef liver with onions in a gentle gravy will please all your household!

Bon Appetit!

How to fry the liver so that it is soft and tender in taste - this question worries many not only hostesses who are starting their cooking activities, but even experienced ones.
Indeed, often after frying this by-product turns out to be harsh, and sometimes just rubber, and you do not want to eat it at all. And even if the liver is soaked in milk, as recommended in many information sources, the desired result will still not be obtained.

The very same a win-win- this is to lightly beat off the cut into pieces with a kitchen hammer with short pyramidal protrusions, marinate for ten minutes, and only then roll in breading and fry. In this case, the liver will definitely turn out to be soft and very delicate in taste, and without special efforts... With this method, a thin layer of batter is formed on the pieces of meat, which allows you to eat ready meal no bread and side dish.

Ingredients:

• liver (beef or pork) - 700 g;
• spices to taste;
• wheat flour - half a glass;
• semolina - a third of a glass;
• chicken egg;
• mayonnaise - 1.5 tbsp. spoons;
• vegetable oil.

• Cooking time - maximum 35 minutes.

How to fry a delicious liver so that it is juicy:

Wipe thoroughly washed liver, cut into flat pieces about 1.3-1.5 cm thick. Then, sprinkling with spices and covering cling film or with a disposable bag, beat off with a hammer on both sides.

Put the broken pieces of liver in a bowl, break the egg there, put the mayonnaise and, after mixing well, leave to marinate for 10 to 30 minutes.

Optionally, in addition to standard spices (salt and pepper), you can add the marinade with paprika, herbs, herbs, tomato paste, mustard, chopped fresh or dried garlic- in this matter, you should rely solely on your own taste preferences.

While the liver is marinating, prepare the breading mixture by mixing semolina with flour. These ingredients can be used in both different proportions, and equally - this is again at will.

Heat oil in a frying pan (it should be at least 5 mm. Height kitchen utensils). Thoroughly roll the pieces of liver on all sides in the breading mixture and put in the pan.

Fry over medium (almost high) heat until formed beautiful crust golden brown - it will take no more than 3 minutes.

Then turn each piece over to the other side.

Cover the pan with a lid at the last minute of frying. At the end of cooking, immediately remove the pieces of liver from the pan and put it literally for a minute on paper napkins to absorb excess oil. Serve fried liver hot with or without any side dish.