Dishes from the liver with onions. Delicious beef liver fried with onions: recipe and cooking tips

All over the world, various meat by-products are used to prepare various dishes: liver, lungs, heart, etc. I remember that in my childhood various dishes were sometimes cooked in the village. I especially remember fried liver with onion. Moreover, the dish was prepared in different options. Just fried in oil large pieces liver with lots of onions. Or, was it a special dish - beef liver with onion.

This dish is prepared simply - thin pieces of liver sprinkled with flour are fried in butter until tender. The dish is served with large rings of sweet purple onion or lightly pickled regular onion. Fried beef liver with onions served as hot appetizer. However, if you add delicious side dish, especially mashed potatoes with sauce - slightly spicy, you get a second dish worthy of the most sophisticated table.

Fried liver with onions is an ideal semi-finished product for. Usually, after frying and cooling, the liver is ground into “thin” minced meat, mixed with butter and used for sandwiches or filling in pies. With prolonged stewing, the liver perfectly absorbs the aroma and taste of various spices. In addition, fried liver goes well with various fruits - try it. These meals are served with mashed potatoes. Although, or not at all uncommon. From beef liver ground into minced meat, it turns out excellent holiday dish.

Most of the recipes are similar. For example, Albanian-style fried liver is prepared by frying pieces in oil with the addition of flour and served with raw onions. Or in Berlin is prepared in almost the same way, but served with sour apples fried with onions.

In many countries, due to national and religious prohibitions, the liver is not included in the menu. However, as I know, they cook a lot of dishes from permitted products, with an unauthorized taste. In Israel, with the taste of liver pate - one of the most beloved dishes. The taste of the liver pate is achieved by special roasting and caramelization of onions.

Fried liver with onions. Recipe

Ingredients (2 servings)

• Beef liver 600 g
• Butter 50 g
• Sweet white onion 2 pcs
• Parsley 0.5 bunch
• Wheat flour of necessity
• Salt, black pepper, chili, savory, sumac spices

1. In order for the liver with onions to turn out well and without extraneous tastes, you need to take fresh beef liver, and preferably not defrosted. Often, beef liver is a little bitter after frying, so it is soaked in water or milk. If you see fit, you can soak the offal cut into strips for an hour.

   Raw beef liver

2. Prepare the onion ahead of time. It is better if the white onion is sweet and, as they say, "salad". Finely chop the onion into rings or half rings. If the onion is not very spicy, you can pickle half the onion and leave half fresh. Then fried beef liver with onions will be especially tasty. Put the chopped onion in a bowl or cup, add a pinch of salt and 0.5 tsp. oriental seasoning sumac (sumac). These are dried and ground "vinegar" berries of a dark red color, used as a seasoning for meat and pickled onions perfectly and quickly.

   Marinate white onions in sumac

3. Wash the liver and cut into strips 1-1.5 cm thick. Place the pieces in a deep bowl. Salt and pepper, add a pinch of dried and a little coarsely ground chili, crushed with your fingers. Mix the pieces and leave for 10-15 minutes until the salt is completely dissolved.

   Mix liver pieces with spices

4. Melt the butter in a frying pan. By the way, most recipes include a lot of oil, and, as a rule, fried liver is quite a fatty dish. Moreover, the finished dish is poured with the remaining oil. Roll the liver pieces well in flour. If there is a lot of liquid in the bowl, it makes sense to dry the pieces with a paper towel before rolling in flour.

   Roll the liver pieces in flour

5. Put the liver in flour in well-heated butter and reduce the heat to medium. Don't force frying. First, butter burns easily. Secondly, the flour changes color and darkens very quickly. Ideally, if the fried liver is ready at the same time as the formation of a golden crust. Otherwise, you will have to cover the pan with a lid to bring all the pieces to readiness. However, this does not result in a slightly crispy crust.
6. Slowly fry the beef liver, turning the pieces over. Roasting should be even. Avoid overcooking and burning the surface. If the pieces are not very large, you can simply mix them with a spatula. It will not be superfluous to make sure that the liver pieces are ready in the middle - just pierce them with a knife and check if the pink juice is flowing.

   

- simple and tasty dish which you can prepare for a quick lunch or dinner. In addition, the liver fried with onions according to our recipe is very soft, tender and fragrant. Usually, when I cook the liver, to make it soft and juicy in taste, I salt it after it is completely fried and ready to eat. This is the main recommendation for preparing soft and tasty fried liver: salt after cooking.

Fried liver with onions, recipe

Ingredients:

• 1 kg of liver (pork, beef or veal);
• 2-3 large heads onions (the more onions, the juicier the liver turns out) cut the onions into rings, half rings or cubes;
• flour as needed;
• vegetable oil(odorless) + a piece of butter for greasing the pan
• salt and black pepper to personal taste

How to cook liver fried with onions

1. Before cooking, the liver must be washed, cleaned of films and bile ducts. Then beat off through the film.
2. Cut the prepared liver into slices about one centimeter thick, or you can cut into pieces, like chops, also about 1 cm thick. Roll the liver pieces in flour.
3. Now put the liver on a pre-heated and oiled frying pan. Fry on both sides. We fry the liver for no more than 10-12 minutes. This time is enough for the liver to cook.
4. When the liver is fried, put it in a separate container, and put the prepared chopped onion in the pan where the liver was cooked. Fry the onion until transparent, turn off the heat.
5. Salt the fried liver, pepper, mix. Sometimes I use seasoning instead of salt and black pepper. Italian cuisine. I really like the combination of fried liver with Italian seasoning. Now I will announce the composition of this seasoning, suddenly you also want to experiment. It includes: sea ​​salt, rosemary, pink pepper, thyme, tarragon, thyme, basil. When I use this seasoning, there is just a magical aroma in the kitchen.
6. So, now we spread the fried liver on the fried onions. Mix the liver with onions. Cover with a lid and let it brew for 5-7 minutes. That's all the liver fried with onions is ready.
7. When serving, you can sprinkle the liver with finely chopped fresh herbs. Boiled or mashed potatoes, rice or buckwheat are perfect for a side dish.

Recipe: Fried liver with onions and carrots

Ingredients:

• beef liver 800 gr.
• onion 3 pcs.
• carrots 1pc large or 2 medium
• tomato 1pc. optional
• sour cream 180gr.
• butter 1st.l.
• salt to taste

How to cook fried liver with onions and carrots in sour cream

1. Three carrots on a coarse grater, finely chop the onion. Finely chop the tomato too. We prepare the liver, as in the first recipe and cut into pieces.
2. Fry onions, carrots and tomatoes in a mixture of vegetable oil with butter. Fry until soft. Add liver pieces. Fry for 5 minutes. Add sour cream. We mix.
3. Close the lid and simmer for another 15 minutes until done. At the end, add salt, pepper (optional).
4. Close the lid and remove from the fire. Let the dish brew for 5-7 minutes and serve. It turns out the liver is fried with onions and carrots, plus a delicious sauce of sour cream with tomato (tomato- sour cream sauce).

In addition to our usual meat and fish dishes, cooking offal is popular in cooking. In other words, animal entrails. No matter how strange and frightening it may sound, but such recipes are used by many housewives.

In this article, we will look at how to deliciously cook beef liver in a pan, as well as with what sauce to serve it on the table. In addition, you will learn about the beneficial properties this product, its calorie content and contraindications for use.

Useful properties and composition of the liver

Beef liver contains protein, a balanced set of amino acids and a number of useful minerals and vitamins. Calorie content per 100 grams is - 127 kcal.

To useful qualities this product includes the following:

• high content of phosphorus, magnesium, calcium and potassium;
• due to selenium, which is part of the liver, the risk of cancer is reduced;
• normalization of work gastrointestinal tract;
• prevention of diseases of the cardiovascular system;
• anemia prevention.

Beef liver is often eaten by athletes who train every day and need a surge of strength and energy. Also, the product is recommended for pregnant women to increase hemoglobin and prevent anemia.

Harm and contraindications

Since the composition of this product contains a high amount of cholesterol, the use of the liver by the elderly is highly undesirable. Due to the record levels of the component in this product, there is a risk of heart disease and increased blood pressure. Therefore, it is better for men and women over the age of 55 to refrain from overuse dishes with beef liver.

How delicious to fry beef liver in a pan?

To prepare this dish, you will need the following products:

• Liver - 500 grams.
• Bulb - 1 pc.
• Wheat flour - 4 tbsp. l.
• Salt.
• Black pepper.
• Vegetable oil for frying.

How to deliciously cook beef liver in a pan:

1. We wash the liver under running water and cut into small pieces up to 1 cm thick.
2. Roll each part in flour so that the latter is well absorbed;
3. We heat the vegetable oil in a frying pan, fry the liver until a crust forms and remove from heat.
4. Transfer the pieces to a deep bowl.
5. Add finely chopped onion to the pan and sprinkle with seasonings;
6. Simmer until golden brown, pour out the liver again and continue to simmer for 5-7 minutes.

This dish goes well with boiled potatoes in combination with cheese, mushroom or garlic sauce. In addition, light vegetable salads can be served as a side dish to the fried liver.

How to cook sour cream sauce with mushrooms and garlic?

In most cases, beef liver is eaten with some kind of sauce or ketchup. In order to diversify your usual diet, we suggest you prepare a delicious, interesting and spicy sour cream sauce in combination with crispy, tender and fragrant liver.

Ingredients:

• Champignons - 200 grams.
• Sour cream 20% - 250 grams.
• Garlic - a few cloves.
• Any vegetable oil - 2 tbsp. l.
• Seasonings and salt.

First, cut the mushrooms into small pieces and fry them over medium heat until tender. Chop the garlic cloves and mix with sour cream, add spices, oil and fried champignons. Beat everything thoroughly with a mixer or blender and pour the sauce into a storage container.

You can use sour cream sauce for meat and fish dishes, for example, for fried liver, baked fish, and so on.

Liver with greens

To cook a delicious beef liver in a pan, you need to prepare the products:

• Liver - 450 grams.
• Breadcrumbs - 100 grams.
• Parsley and dill;
• Salt.
• Peppercorns.
• Half an onion.
• Medium carrot - 1 pc.

Step by step cooking beef liver in a pan:

1. We clean the liver from dirt and blood, cut into longitudinal pieces and rub with spices.
2. Chop half an onion and herbs.
3. grate the carrots on a fine grater and mix with onions.
4. Fry the liver pieces in sunflower oil, after rolling in breadcrumbs.
5. Add onions and carrots and simmer until tender, about 10 minutes.

Transfer the finished liver to a bowl and sprinkle with chopped parsley and dill.

Recipe for liver in milk with mushrooms

To prepare the following recipe, you will need products such as:

• beef liver - 650 grams;
• champignons - 250 grams;
• white onion - 1 pc.;
• milk - 175 ml;
• potato starch - 100 grams;
• salt and spices to taste.

How to deliciously stew the liver:

1. Remove the film from the liver, divide it into two parts and cut into large pieces.
2. We shift into a deep bowl, pour milk and remove to infuse for about 1 hour.
3. Cut the mushrooms into quarters and fry until tender.
4. We remove the husk from the onion and chop it into small pieces.
5. Drain the milk and roll each piece in potato starch.
6. Add the onion to the mushrooms, mix and pour the pieces of the liver.
7. Salt and pepper our dish.
8. Simmer for 5-7 minutes and pour into a bowl.

For this recipe, you can use both beef and lamb liver.

Quick and easy fried liver recipe

So, necessary ingredients for this dish:

• liver - 1 kg;
• onions - 2 pcs.;
• medium carrot - 1 pc.;
• salt;
• mayonnaise - 4 tbsp. l.;
• black allspice;
• soy sauce - 175 ml;
• mustard - 2 tbsp. l.

How tasty and easy to cook the liver:

1. Cut the liver into medium pieces and fry in olive oil on both sides for about 2-3 minutes.
2. We clean the onion and cut it into rings, fry in the same oil and add chopped carrots.
3. As soon as the onion acquires a golden hue, pour the mayonnaise, mustard and sprinkle the resulting mixture with seasonings.
4. Now return the liver to the pan and pour all the ingredients soy sauce.
5. Simmer until tender about 15 minutes.

This recipe is quite simple and does not require special culinary skills. How delicious to cook beef liver in a pan, we have already considered, now let's move on to cooking homemade tomato sauce for this dish.

How to make hot sauce?

For the liver to acquire more bright taste and spicy aroma, many housewives use a special sauce, thanks to which the dish opens up from a completely different side.

So, necessary products:

• tomatoes - 3 pcs.;
• mustard - 15 grams;
• salt and pepper to taste;
• garlic - 2-3 cloves;
• pickled cucumbers - 3 pcs.

Cooking method:

1. Pour boiling water over the tomatoes, remove the peel and cut into small slices.
2. Grind the garlic and mix it with sour cream and mustard.
3. Finely chop the cucumber, add it to the rest of the ingredients.
4. Salt and pepper our sauce and beat with a blender.

Tomato sauce is great for fried beef liver with onions, mushrooms or garlic.

Liver in a pan with vegetables

Another interesting way to prepare this product is next recipe. Its components include fresh vegetables, thanks to which the final dish comes out more nutritious and healthy.

Ingredients:

• liver - 450 grams;
• onion - 1 pc.;
• bell pepper- 1 PC.;
• tomatoes - 2 pcs.;
• green pea- 150 grams;
• sunflower oil- 2 tbsp. l.;
• salt;
• black pepper;
• seasonings for meat;
• parsley, dill and green onions.

How delicious to cook beef liver in a pan with vegetables:

1. First of all, remove the film from the liver, pour over it cold water and cut into large pieces.
2. We clean the onion and finely chop it.
3. Cut the bell pepper in half, remove the core and seeds, and then cut into half rings.
4. We clean the tomatoes from the leaves and roots, wash and divide into small slices.
5. We heat the sunflower oil and fry the liver on both sides over high heat.
6. Then we put it on a plate and fry the onion until a crust forms.
7. Pour the chopped vegetables, liver and simmer until tender.
8. We shift the finished dish to a plate, add spices and green peas.

Before serving, decorate the fried beef liver with vegetables with finely chopped parsley and dill. If desired, you can add a little garlic and a bunch of green onions. This dish goes well with mashed potatoes, cereals, as well as boiled eggs and spicy sauces.

Properly cooked beef liver, although it is an offal, is in no way inferior to meat, and wins by a wide margin in terms of cost. This offal has a slightly specific, pleasant taste, and is very useful due to the presence of B vitamins, iron and phosphorus. Today we will cook delicious fried steaks from beef liver with onions.

Wash a piece of liver and let it drain with water. Cut the liver into portions, I cooked fairly large steaks. Then you can start cooking the dish, or soak the liver pieces in milk (about 20 minutes), with this step you can kill "three birds with one stone" at once: any bitterness will disappear from the liver, the meat will become soft, tender and juicy. And if you decide to stew the liver, then such a step will allow you to cook the dish without adding water.

Cut the onion into large half rings (or as you like).

Pour flour into a plate and roll each piece of beef liver thoroughly. In a frying pan, heat vegetable or olive oil and put the meat and onion there.

Fry the liver on one side for about 10 minutes. Then turn over, salt and season with pepper to taste, fry for another 10 minutes under the lid.

Beef or veal liver, like any offal, can be cooked according to different recipes, however, to taste ready meal really satisfied sophisticated gourmets, it is important to know the special culinary nuances. First, for the liver to be soft and juicy, it must be fresh. The flesh of the liver should not be very dark. Additional products (onions, spices, milk, tomatoes, etc.) as ingredients will help improve the taste of the finished liver.

Liver preparation

The beef liver itself contains thick veins that prevent you from truly enjoying the taste of this meat offal and it is better to get rid of them immediately when cooking. Deciding on the choice of liver is not always easy, but fresh beef liver has an unobtrusive, mild smell, without additional shades.

The liver should smell fresh meat. The appearance of a quality liver should not be in doubt. The flesh of the liver should be burgundy in color, without dried edges. Before cooking the liver, it must be well processed. To do this, a piece of beef liver is rinsed well under running water, cleaned of bile films and ducts and cut into slices of the required size. As a standard, for good and optimal frying, cooks cut the liver into 1 cm thick slices. In this case, the pulp has time to simmer well and guarantee an exceptional taste.

Marinade.

The liver is a product that is rarely subjected to pre-soaking and various marinades. But most often, beef liver is dipped in cold milk before cooking. The milk solution makes the liver softer and slightly eliminates the bitter taste and aroma. To do this, it is enough to lower the washed liver for 40-50 minutes into milk.

Some practice this method of soaking the liver as tomato juice. The liver really turns out to be soft and juicy, in addition, its aroma improves significantly. You can also try pickling beef liver in red wine: dry or semi-dry.

Batter.

Usually batter is good to use for purposes when the liver is fried in large pieces and, for example, served as a snack on festive table. In this case, you can cook a batter from crackers, mayonnaise, sour cream. The easiest way is not to invent anything and make a batter from an egg, mayonnaise and a little beer. Very original version batter is sesame seed. The simplest, win-win and very tasty, and appetizing is flour batter. The liver in this case is juicy and soft inside.

The heating temperature of the heat-resistant surface.

If you fry the liver on low heat, then all the meat juice will flow out, and the liver will turn out dry and unappetizing. Therefore, pieces of the liver are placed on hot vegetable fat and fried on both sides for 5 minutes.

Spices.

Without salt, the taste of the liver will be incomplete, besides, it acts as a kind of preservative and kills bacteria. Another good liver is friends with hot pepper, nutmeg and other types of pepper. In a pan where the liver is fried, it is good to add allspice, mint, rosemary. All these seasonings have bright aromatic shades and “sound” well in collaboration with fried liver.

Recipes

Several available and simple ways cooking fried liver with onions:

* Beef liver fried with onions according to the classic recipe:

• a piece of beef liver - 450-500 g,
• flour (2 tablespoons),
• vegetable fat,
• larger onion heads (2-3 pcs.).

1. Wash the prepared liver with water, cut and remove the places where there are bile films.
   2. Cut the liver into small slices, salt it, you can add spices and roll in flour.
   3. Put the finished pieces on a hot frying pan with vegetable fat. Fry without a lid first over high heat.
   4. Cut the onion thinly into half rings and fry separately with flour or just in oil. You can immediately fry the onion with the liver, but for this, the onion is added to the pieces of the liver. And then, when the liver is browned on both sides, the onion is evenly distributed in the pan and stewed together with the liver.
   5. As a side dish, traditionally served with fried liver are mashed potatoes, boiled vermicelli or buckwheat porridge.

* Beef fried liver with onions and fresh tomatoes:

For the recipe you should take:

• a small piece of beef liver (400 g),
• turnip onion (2 pcs.),
• flour (2 tablespoons),
• vegetable fat,
• juicy tomatoes (3 pcs.),
• pepper, paprika, allspice and saline extract.

1. Prepare the liver according to the recipe indicated earlier.
   2. Chop the onion into small strips. Pour boiling water over the tomatoes and remove the skin from them in a simple way.
   3. Cut the tomatoes into slices. In this case, they will not fall apart and can be served as a side dish.
   4. Salt, pepper and roll the pieces of beef liver in powdered paprika and flour. Put the liver on a hot frying pan and fry on both sides.
   5. In a separate pan, fry the onion in oil with the addition of allspice and tomatoes. After the liver is almost fried, then it must be transferred to the onions and tomatoes and simmer for another 3-5 minutes under the lid.
   6. At the end, you can add a little pepper and a tablespoon of dry red wine to the liver dish. This will enrich the taste of the dish and give it a new aroma.

* Liver fried in breadcrumbs and egg with onions:

Would need:

• a piece of beef liver - 400 g,
• egg,
• crumb crumbs - 2-3 tablespoons,
• turnip - 2 heads,
• vegetable fat for frying
• flour - a couple of tablespoons,
• milk - 1 spoon,
• spices and salt.

1. Cut the liver into slices no more than a centimeter thick.
   2. Chop the onion in the form of rings and fry until a beautiful blush.
   3. Prepare the breading. To do this, put flour, a mixture of eggs and full-fat milk, and crumbs in three different plates.
   4. First, dip the liver pieces in flour, then in beaten eggs with salt and spices, and finally in crumb crumbs.
   5. Put the breaded liver pieces on a hot frying pan and fry over low heat for about 5 minutes on both sides.
   6. Cook onions and liver separately, and decorate the dish in one plate, garnishing with parsley and green onions.