As a rule, cook the liver so that it is tasty. How to cook the liver so that it is soft and juicy? Recipe for liver cutlets step by step

And minerals, as well as well absorbed by the body. However, many people dislike liver because of its peculiar taste or because it comes out tough and dry. Lifehacker's tips will help eliminate all these shortcomings and make a liver fan out of any picky.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose a high-quality and fresh liver. To do this is quite simple.

1. pay attention to appearance product. The liver should be elastic, soft, moist and shiny, without scratches and damage. The presence of spots and blood clots is unacceptable. They may indicate a rupture of the animal's gallbladder, which automatically gives the liver a bitter taste.
2. The color of the liver should be neither too light nor too dark. Remember: good beef liver is a ripe cherry, pork liver is reddish brown, chicken liver varies from light brown to brownish red, and turkey liver is dark red.
3. Fresh liver has a sweetish metallic flavor. A sour smell indicates that the product is spoiled.
4. There should be no excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or refrozen.

How to cook soft liver

1. First you need to remove all vessels, cores and films. In the case of beef liver, this is quite simple. But, to facilitate the procedure, you can hold it in warm water for several minutes. The film of pork liver is thinner and more difficult to separate. Try to leave the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
2. The sour marinade will give additional softness to the liver. For its preparation, juice or lime or a couple of tablespoons of vinegar is suitable. Mix one of these ingredients with water and soak the liver in it for a few hours before cooking.
3. Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
4. The last way is for those who like to use physical force. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.

How to cook delicious liver

1. So that the liver, especially pork, does not get bitter, you can soak it in milk, after cutting it into pieces. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
2. Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also rid the dish of bitterness.
3. But to mask the specific liver taste, products with strong, pronounced aromas will help. good choice will be onions, garlic, chili peppers and fragrant herbs such as thyme or sage.

How to cook juicy liver

1. The main thing is not to overcook. To keep the liver juicy, it is enough to fry each side in a well-heated pan for 5 minutes (or less).
2. If you dip the liver pieces in flour or batter before frying, the juice will definitely remain inside.
3. Sour cream or cream are true friends of a juicy and soft liver. It is recommended to extinguish it in them for no more than 20 minutes.
4. The last item on the list and during cooking will be salt. It absorbs moisture, so it is better to add it at the end.

Dishes from the liver

yummly.com

Ingredients:

• 900 g chopped beef liver;
• 1 ½ cups of milk;
• 60 g butter, divided into pieces;
• 2 large sweet onions;
• 2 cups of flour;
• salt;
• pepper.

Cooking

Gently wash the liver under cold water place in a bowl and pour over milk. It should completely cover the by-product: if the volume of milk indicated in the recipe is not enough, increase the dosage.

The liver can only be soaked while preparing the onion, but it is best to do this step in advance and let it stand for 1-2 hours.

Place half in a large skillet and melt over medium heat. Add chopped onion, bring it to softness and set aside on a plate.

Put the rest of the butter in the same pan. Remove the liver from the milk, pat dry with paper towels and roll in the flour, salt and pepper mixture. When the butter has melted, turn up the heat and place the liver pieces in the pan.

Fry the liver on both sides until golden brown. Return the onion to the skillet, turn the heat down to medium, and simmer for a while longer.

The remaining cooking time depends on your preferences, but still, you should not fry the liver too much. It is enough that it browns well on the outside, and remains a little pink inside.

yummly.com

Ingredients:

• 400 g chicken liver;
• 300 g of softened butter;
• olive oil;
• 2 shallots;
• 2 cloves of garlic;
• a few sage leaves;
• 1 pinch of ground mace (muscat color);
• 1 small glass of brandy;
• sea ​​salt;
• freshly ground black pepper.

Cooking

Place half of the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt: this should take about 10 minutes. Then strain the melted butter into a separate bowl and set aside to cool. For the pate, you only need refined yellow butter, light residues can be thrown away.

Peel and finely and garlic. Heat a small amount in a frying pan. olive oil. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with paper towels, raise the heat, and add the liver with most of the sage leaves. Fry the liver on each side for two minutes so that it browns on the outside and remains pink on the inside. If overcooked, it will lose its delicate texture and the pâté will turn out grainy.

Add brandy. Be careful: alcohol can flare. Salt and pepper the liver and simmer it for about a minute.

Remove the liver from the heat and, along with the onion and garlic, transfer to a food processor. Grind the ingredients to a puree, then add the mace and most of the melted butter. Continue grinding until smooth.

Transfer the pâté to the prepared container, sprinkle the sage leaves on top and use a spoon to cover with the rest of the melted butter. Place the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of oil is not violated, the liver treat can be stored for up to two weeks.

commons.wikimedia.org

Ingredients:

• 500-600 g of pork liver;
• 3 tablespoons of pork fat;
• 1 shallot;
• 500 g fresh forest mushrooms;
• 3 tablespoons of olive or butter;
• 1 large onion;
• 1 clove of garlic;
• 1 sprig of thyme;
• 2 sage leaves;
• 2 tablespoons of dry sherry;
• 50 ml dry white wine;
• 250 ml chicken broth;
• 100 ml heavy cream.

Cooking

Heat a large skillet over high heat, put pork fat and when it melts, add the liver. Fry it on all sides until brown.

Transfer the browned liver with chopped shallots to a saucepan and then simmer for 20-25 minutes. When the liver is firm (or when the food thermometer shows that the temperature in its thickest part has reached 55 ° C), remove it from the heat and leave it in a warm place, covered with a lid.

While the liver is cooling, start cooking the mushroom stew. Place a large saucepan over medium heat, heat oil in it and add . When they turn a little more brown and the excess liquid has evaporated, add chopped onion and garlic to the pan. Continue cooking until mushrooms soften. Then add thyme and chopped sage leaves. Mix well and pour sherry and white wine into a saucepan.

Increase the heat to high and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous paragraph. When the stew thickens, pour the cream into the saucepan and stir. Taste the dish, salt and add more seasonings if necessary.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and place the mushroom stew on top.

Bon appetit!

In this material you will find answers to questions about how to choose, store and cook the liver. Below you will find many recipes and cooking tips, including on video, but we will start with what benefits the body receives when we eat the liver.

Benefit:

This product is respected not only by hunters, but also by cooks and housewives. This one related to the number of products fast food, delicacy deserves attention. There is no need to talk about the benefits of the liver, it is a storehouse of vitamin A, iron, copper and others. useful substances.

The liver contains phosphorus, magnesium, zinc, sodium, calcium. Vitamins of groups B, D, E, K, ascorbic acid. Thus, the liver: beef, pork, veal, chicken, duck - has been and remains not only one of the most popular products since ancient times, but also very useful. The nutritional value of all species is approximately the same, but their taste and texture are somewhat different.

Note that for cooking it is worth using only the liver from healthy and properly fed animals. In addition, it is important not to limit the use of liver dishes to people with high blood cholesterol levels.

It is important to note that:

• so that the liver does not get bitter, it must be cleaned of films and ducts;
• so that the liver is soft and without a specific smell, it can be soaked in milk or water for 30 minutes - the liver of young healthy animals can not be soaked;
• to prepare a soft liver, it can be rolled in flour before frying;
• in order not to overcook the liver, cut it into slices about 1 cm thick and quickly fry in a well-heated pan on both sides;
• you need to salt the liver at the very end.

There are many recipes for making liver. If you are a beginner and do not know how to fry a liver, what to cook from a liver, how to cook a soft liver, then these tips will come in handy. Today we will tell you how to properly fry the liver so that it is juicy, tasty and does not become tough.

The easiest way to fry the liver is this:

• You just need to fry slices of veal, lamb or chicken liver over high heat for two to three minutes on each side, salt and pepper to taste and the liver a la nuturel is ready.

It is best to fry like this:

• Soaked in advance in milk or marinade, it must be fried until red meat juice appears on the surface, turned over, fried and waiting for the juice again. Everything is tender and soft liver ready.

How to cook pork liver

• Pork liver has a red-brown or dark brown color, has the brightest taste and a distinct aroma, which may not appeal to everyone.
• Before cooking pork liver soak gently. Pates and fillings are prepared from pork liver, it can be fried and stewed, used to make liver pancakes and more.
• Pork liver is just as useful as other types of liver, however, in terms of the content of nutrients, it is still slightly inferior to beef liver.

How do we cook beef liver

• Beef liver is dark reddish-brown in color and has a rather pronounced liver flavor (which is why it is often soaked in milk before cooking).
• Most often cooked liver cake, liver chops, saute, hot dishes, fried beef liver or stew is good. Beef liver should be properly fried, pre-coated with mustard and served with spicy sauces.
• The benefit of this type of by-product lies in the high content of vitamins A and group B, vital microelements, the liver is recommended for use during overwork and during the recovery period after an illness.

Cooking veal liver

• Veal liver has a light brown color with red, as well as a tender and loose texture, it is much more tender than beef liver and it can not be soaked.
• Delicious dishes are prepared from veal liver: incredibly tasty fried veal liver a la naturel, you can cook veal liver in sour cream, fried veal liver with onions is good, it makes delicious kebabs, as well as dishes haute cuisine. Veal liver can be baked whole in the oven or in a deep frying pan, then the baking time is measured at the rate of 15 minutes per 0.5 kg of liver.
• The benefits of veal liver in the vitamins A and B contained in it, dishes prepared from veal liver are very useful - they contribute to the regeneration of hemoglobin and help improve immunity.

Cooking chicken liver

• Chicken liver is an affordable delicacy product with a wonderful taste.
• Chicken liver can be fried with onions, used as a component for kebabs with bacon and vegetables, as an ingredient in minced meat and liver pates, chicken liver is good in salads.
• The benefits of chicken liver in a high content of vitamin B12, which is involved in the formation of red blood cells, selenium, which affects the functioning of the thyroid gland, chicken liver is a valuable nutritious product.

How to cook duck or goose liver? The answer is simple =)

• Duck and goose liver - found in the form of foie gras libor in the markets from ordinary ducks and geese, the second option is less fatty and not so expensive, but still very tender and tasty.
• Duck and goose liver in the form of pate or roast will decorate the most festive table. You just need to know the liver of ducks and geese is never cooked in sour cream, they are already fatty. The liver of birds is ideally combined with fruits - both sweet, and sour, and sweet and sour - apples, raspberries raw or slightly poached in oil will give the dish an exotic festive look and taste.
• Goose and duck liver is very fatty, but extremely useful, especially for the female body, as it contains a large amount of iron, as well as all of the above vitamins and minerals.

How to choose? Making the Right Liver Choices

1. Whatever liver you buy, the color of the liver should be even, without spots, the surface is shiny, smooth, elastic, without dried spots.
2. When pressing on the liver, the fossa does not form at all or is quickly restored. Otherwise, the liver is stale.
3. The liver from young animals is lighter, the darker the liver, the older the animal.
4. Look at the blood: scarlet - the liver is fresh, brown - old and such a liver should not be taken.
5. The smell of the liver is pleasant, sweetish, by no means sour.
6. Fresh steamed liver is usually not bought for the future, so they take 100-125 grams per serving and cook it within a day.

How best to store the liver

The liver is perfectly stored frozen for up to six months. For this, it is not necessary to buy an already frozen product. You can freeze the steamed liver yourself. You can store the liver like this:

cut the liver into slices, dry it with a napkin, wrap each slice in cling film, put in a separate bag, which you put in the freezer, otherwise the smell of the liver will be transferred to other products.

It is good in that it can be cooked without defrosting, fried in a pan and grilled. But real grocery stores are still advised to defrost by putting it on the bottom shelf of the refrigerator for several hours.

Best Recipes

Liver dishes are very nutritious and healthy. They are delicious both hot as a main course and cold as an appetizer.
Veal and pork liver are cleaned of the film and large vessels and veins are removed. To get rid of bitterness and for the juiciness of the future dish, soak the liver in milk for about 2 hours. Rinse the chicken liver well enough.

Recipe fried liver in Japanese:

For 2 servings, take the following products:

• - 0.3 kg of liver;
• - 1 cup long grain rice
• - 400 ml of water;
• - 0.5 cups of green peas;
• - 1 tablespoon of flour, vegetable oil, soy sauce;
• - a pinch of salt, red hot pepper ground;
• - 1 fresh tangerine.

The meal will take 35 minutes to prepare.

First boil the rice until tender. Green pea simmer and mix with cooked rice. Stir, adding a little soy sauce and put in a warm place. We wash the liver, cut into slices, add salt and crush with red pepper. Warm up the pan with vegetable oil and place the liver on it, having previously breaded it in flour. You need to fry the liver on both sides, sprinkling soy sauce. We divide the mandarin into slices and fry after the liver.
Serve better on a large plate, put rice in the center, liver on it, and fried tangerines will serve as the end.

Stroganoff

• beef liver - 500 g
• sour cream - 300 g
• onion - 2 heads
• salt, pepper - to taste
• sunflower oil - for frying

To cook the Stroganoff liver, you need a minimum of ingredients.
First, prepare the liver - clean, soak in milk, blot and cut into cubes.
Pour a little oil into a frying pan and fry the finely chopped onion in it until light golden brown.
Put the liver cubes in the pan and fry them on all sides.
Add sour cream and simmer for 15-20 minutes.
Liver dishes are well served with light vegetable side dishes or tender mashed potatoes.

Recipe - Fried Chicken Liver

chicken liver - 1 kg
onion - 250 g
adjika - half a teaspoon (or a pinch of ground red pepper)
ground coriander - 1 teaspoon
garlic - 1 clove
parsley or cilantro - 1 bunch
vegetable oil
salt

Rinse chicken liver and boil for 10 minutes. Fry chopped onion in sunflower oil. Put the boiled chicken liver in the onion in the pan and fry together, stirring occasionally. Sprinkle with coriander and add adjika or ground red pepper. At the end, sprinkle with finely chopped garlic and herbs.

Recipe - Chicken liver fritters

chicken liver - 500 g
onion - 1 head
carrots - 1 pc.
sour cream - 400 g
fresh dill - 5-15 g
garlic (optional) - 2-3 cloves
frying oil
salt
pepper

Peel and chop the onion, peel and chop the carrots on a grater. Stew onions and carrots with a little oil, cool. Pass the prepared liver through a meat grinder along with stewed vegetables. Add salt, pepper and mix. Put in the form of pancakes on a well-heated pan with oil. Fry on both sides until done. The degree of readiness depends on your taste.
Grind garlic and dill, combine with sour cream, mix well.
Put the finished pancakes on a plate, put 1 tablespoon of sour cream on the pancakes.

Recipe - Veal liver with oranges

veal liver - 0.5 kg
mustard
flour
vegetable oil
salt
ground black pepper
ground ginger

½ glass of water
2 tbsp. butter spoons
2 oranges
½ cup dry red wine

Rinse the liver, peel and cut into a thickness of about 1 cm. Lubricate each slice with mustard and roll in flour. Fry on all sides in hot vegetable oil for 8 minutes. Salt, pepper and add ginger to taste. Fry for another 3-5 minutes on low heat. Transfer the cooked liver to another bowl.

In the pan in which the liver was fried, add ½ cup of water and 2 tbsp. tablespoons of butter, let it boil, then strain. Peel and cut one orange into thin slices, squeeze the juice from the second. Mix frying liquid with orange juice and ½ cup of dry red wine, warm over low heat without boiling.

Put the fried liver on a dish, pour over orange sauce and garnish with orange slices.

With lard

500 g pork liver
80 g pork fat
carrot
bulb
salt
ground black pepper
nutmeg
½ cup meat broth or milk
100 g butter

Cut pork liver into small pieces. Finely chop the bacon and fry. Put the grated carrots and finely chopped onion into the melted fat. Fry until half cooked. Add liver pieces, salt, ground pepper and grated nutmeg to taste, fry until golden brown, and then bring to readiness over medium heat under the lid. Cool and pass through a meat grinder with a fine grate 3-4 times. Pour the broth or milk into the prepared mass, bring to a boil and cool. Mix in softened butter and beat until smooth. Decorate the finished pate as you wish.

Below you will find step by step video recipe to help you prepare.

Having all the right ingredients and using our tips from this article, you can easily and with pleasure prepare this wonderful dish.

Beef liver is the most useful offal, which should appear at least occasionally in the diet of everyone. It contains proteins and amino acids, vitamins, minerals and trace elements, so necessary for children and adults. However, not everyone likes its taste, so it is important to study in theory and understand in practice how to cook beef liver deliciously so that everyone in the household will like it.

How to make the liver softer

So, the most important thing in cooking the liver is juiciness and tenderness. Agree, no one likes hard food, even if it is very useful. Let's talk about how to cook beef liver tasty and soft.

Before cooking the liver, you need to remove the film from it - just pick it up with the tip of a knife, and it can be easily removed. Carefully inspect the liver and cut out large vessels with bile, which makes it bitter. If you salt the liver, it is better to start cooking it right away, because after half an hour the liver will be salted so much that if you cook it later, the dish will turn out dry and tough. Soaking in milk is a well-known culinary technique that relieves bitterness and gives softness. However, very young livers may not be soaked if you are sure of their age.

It is important to remember one more rule. Cook the liver for a short time - about 2 minutes on each side, until the juice stops coming out of it. The longer you fry it, the drier it will turn out!

apple notes

Berlin-style beef liver with apples gourmet dish, which is not ashamed to apply and to festive table. To prepare it, you will need the following products:

• beef liver - 0.5 kg
• milk - 100 ml
• apple - 1 pc.
• bulb - 1 pc.
• vegetable oil - 50 ml
• salt, black pepper, spices - to taste

Rinse the liver, remove the film and remove the veins that make it tough. By the way, the film will be removed better if a piece of liver is poured with boiling water. Pour it with milk for half an hour, cut the onion into strips, and peeled apples into slices. Fry the onion in vegetable oil until golden brown, then put it in a separate bowl. Cut the liver into slices 1-1.5 cm thick, roll it in spices and fry in a pan for 2 minutes on each side.

Place the liver on a parchment-lined baking sheet, and top with the onion and apple slices. Bake the dish for 5 minutes at a temperature of 200 ° C and serve. Still, the Germans know a lot about good food!

tenderness itself

Another dish worthy of attention is beef liver chops, the recipe will delight you with its simplicity, but the results will be beyond praise! The chops will turn out very juicy and soft if you follow the advice of experienced chefs.

Prepare the following ingredients:

• beef liver - 800 g
• milk - 200 ml
• eggs - 2 pcs.
• flour - 100 g
• oil for frying, salt, pepper - to taste

Rinse the liver, clean it of veins and film and cut into pieces about 1 cm thick. Too thin pieces are undesirable, as they will lose their juiciness when frying and become dry. Wrap a piece in cling film and beat it on both sides with a culinary mallet with large spikes. Why is it important to wrap the liver with cling film? This keeps the work area clean and tidy, and you don't have to pick up pieces of liver all over the kitchen and scrape it off with a hammer. Since the liver is already tender in texture, it is not necessary to beat it for too long. And now fill it with milk and leave it for an hour so that it “rests” a little and gets rid of the characteristic and slightly bitter aftertaste.

Beat the egg with a pinch of salt, sprinkle the pieces of the beaten liver with salt, pepper and flour, and then roll them in the egg and fry in a pan on both sides for 2-3 minutes. Now reduce the heat to a minimum, put the chops in a pan and simmer them under a closed lid for 15-20 minutes.

It turns out juicy, fragrant and which are eaten instantly! You can serve them with golden-fried onions or any other side dish of your choice.

In a simple way

Beef liver stroganoff is another dish that will become a hit on your daily menu. Well, it's easy to prepare!

The following products will be used in the preparation of the dish:

• beef liver - 0.5 kg
• flour - 1 tbsp. l.
• bulb - 1 pc.
• sour cream - 200 g
• water - 150 ml
• vegetable oil, salt and pepper - to taste

Rinse the liver, remove the film, veins and vessels, cut it into small sticks 1 cm thick, and cut the onion into half rings. Fry the liver in vegetable oil until golden brown, add the onion and fry a little more.

Prepare sour cream sauce: mix flour with water and cook until thickened for 2 minutes over low heat. Add sour cream, bring to a boil again and pour sauce over meat. Simmer beef stroganoff for a few minutes and serve with or rice. Having tried this dish, you will see that the beef liver is very tasty and tender, besides it contains a lot of iron and it raises the level of hemoglobin in the blood several times faster than apples. Cook the liver more often and you will never get anemia!

Lots of vegetables

In this dish tender liver goes amazingly well with the piquant taste and aroma of bell pepper, and if you add sweet tomatoes, beans, cauliflower, broccoli and serve with hot spices gastronomic shock guaranteed. But one of the main advantages of the liver stewed with vegetables is the incredible ease of preparation!

Prepare the necessary products:

• beef liver - 0.5 kg
• vegetable oil - 50 ml
• bell pepper- 1 PC.
• green beans - 150 g
• onion - 0.5 pcs.
• tomatoes - 2 pcs.
• broccoli - 150 g
• cauliflower- 150 g
• canned corn - 200 g
• chili pepper - 1 small pod
• cilantro - half a bunch
• salt and black pepper - to taste

Rinse the beef liver and remove the tough parts, cut it into long sticks. You can soak it in milk, but some housewives use soda to soften it, which makes the dense texture porous, after which you don’t even have to chew the liver, it turns out so soft!

Put the liver pieces in a deep bowl, pour 1 tbsp. l. soda and leave for a couple of hours. At this time, chop the peppers, onions and tomatoes, and finely chop the cilantro.

Rinse the liver well and fry in a pan for 2 minutes, stirring constantly. Put a layer of onions on top, tomatoes on top, bell peppers, broccoli, cauliflower inflorescences on them, green beans, corn and decorate this splendor with chili peppers. Cover the pan, reduce the heat to low and let it simmer for 20-25 minutes. Now remove the chili, add fire, wait until everything boils, salt, pepper and fry for another 5 minutes. Put the liver with vegetables on a dish and garnish with fresh cilantro.

A real feast of taste is ready!

For children and adults

The recipe for a liver casserole comes from Germany, like many other hearty and delicious meals. Since this product helps the body produce antibodies that form the immune system, this is a very good reason to include beef liver in children's diet. In addition, in the form of a casserole, it is much more appetizing and tender.

So, you need the following ingredients:

• beef liver - 1 kg
• semolina - 3 tbsp. l.
• milk - 200 ml
• eggs - 2 pcs.
• carrots - 2 pcs.
• onion - 2 pcs.
• salt - to taste

Rinse the liver well, remove the film and vessels, finely chop and chop in a meat grinder or in a blender along with one onion and one carrot. Separately, beat the eggs with milk and a pinch of salt, and then mix with the minced meat.

Pour semolina into the liver mass and knead well so that there are no lumps. Fry the carrots grated on a coarse grater and the onion cut into half rings in vegetable oil.

Lubricate any form with oil, sprinkle breadcrumbs or semolina, and then lay out half the minced meat. Place the vegetable roast on top and cover it with the rest of the minced meat. Just half an hour in the oven, heated to 170 ° C, and the liver casserole is ready. Serve it better with sour cream - this children cooking masterpiece also appreciated!

mushroom pastoral

Would you like a mushroom liver recipe? This dish is good to cook with champignons, which are amazingly combined with the liver. By the way, scientists say that beef liver stimulates brain neurons, improving mental activity and concentration. Schoolchildren, students and knowledge workers should eat this product more often, and to make the dish tastier and more appetizing, you need to add mushrooms to it!

Use the following products for the dish:

• beef liver - 0.6 kg
• balsamic vinegar- 1 tbsp. l.
• mushrooms - 300 g
• butter- 50 g
• salt and pepper - to taste

Rinse and dry the liver, cut it into small pieces up to 1.5 cm thick, salt, pepper and leave for 15 minutes so that it marinates a little, becomes softer and spicier.

Fry the liver in butter until cooked and put it on a plate. Cut mushrooms into slices and fry in the same pan. Now send the contents of the plate to the mushrooms, add balsamic vinegar, mix and simmer for a couple more minutes. This dish goes well with crumbly barley porridge and salad from fresh vegetables- delicious!

Beef liver dishes are easy to make and have excellent palatability. And also beef liver, the recipes for which are very diverse, is a very useful product, rich in vitamins, amino acids and macronutrients necessary for the full functioning of the human body.

A dish characterized by a special softness and piquant taste due to the use of sour cream sauce. The ease of execution makes it indispensable when meeting unexpectedly arriving guests or for dinner after a hard day.

For cooking you need:

• liver - 400 g;
• onion - 100 g;
• garlic - 2 cloves;
• sour cream - 100 ml;
• oil (grows) - 50 ml;
• flour - 20 g;
• salt, spices and herbs - to taste.

To taste a healthy, low-calorie and at the same time delicious dish:

1. The base ingredient is poured with boiling water, after which it is cleaned of the film and laid out in a heated pan.
2. With constant stirring, the liver is fried until the moisture disappears.
3. Chopped onions, garlic, herbs and all spices are added to the pan, with the exception of black pepper.
4. After adding ½ cup of liquid, the contents of the pan are brought to a boil and covered with a lid.
5. After 10 minutes of stewing over low heat, sour cream is poured into the pan, all components are salted and peppered.
6. Flour is diluted in 100 ml of water so that lumps do not form, after which the solution is poured into the liver.
7. On low heat, the dish is stewed until the sauce acquires a thicker consistency, after which it is removed from the stove and infused for about ¼ hour.

Important! This classic recipe tender liver is known to many as beef stroganoff with onions, an integral ingredient of which is sour cream.

Stroganoff recipe in a slow cooker

The advent of multicookers has made the life of modern people even easier, since there is no need for constant monitoring of cooking. You can cook absolutely any dish in it, and Stroganoff liver is no exception. This requires a set of products similar to the previous recipe with the addition of one tomato.

When cooking:

1. The processed liver and chopped onion are fried in oil in a slow cooker on the “Baking” mode for half an hour.
2. 12 minutes before the end of the program, flour is poured in, and 5 minutes before the end of the program - chopped tomato.
3. A glass of water, sour cream, salt, spices are added to the bowl, after which the “Extinguishing” mode is set for 1 hour.
4. Greens are added 2-3 minutes before the sound signal.

Fry with onions

Fried beef liver with onions is suitable for offal lovers who always have it at hand. What could be easier than overcooking 500 g of pre-sliced ​​liver and 150 g of chopped onion.

However, when cooking, you should not forget about a number of nuances:

• Onions, along with all the spices and salt, are added to the liver after 15 minutes of frying the main ingredient.
• The whole frying process takes half an hour: more time can lead to dryness and stiffness of the liver.

Milk cooking option

Since the liver is an offal, it has a specific taste, sometimes even with a slight bitterness. Pre-soaking in milk will help to easily cope with this drawback.

To prepare a dish of 600 g of fresh product, you will need:

• milk - 300 ml;
• flour - 200 g;
• champignons - 50 g;
• onion - 100 g;
• carrots - 100 g;
• salt, spices - to taste.

To prepare a low-calorie meal, you should use the following recommendations:

1. The washed liver is cut into arbitrary pieces and soaked in milk for ½ hour.
2. While the liver is soaking in milk, vegetables and mushrooms are being prepared.
3. Slices of mushrooms, onion half rings and carrot shavings are placed in heated oil.
4. Vegetables and champignons are salted, peppered and fried over moderate heat under a closed lid until they become soft.
5. After the allotted time, the liver pieces are taken out of the milk and rolled in flour.
6. The liver is fried on both sides, then laid out in a separate container.
7. When all the fried pieces are placed in a bowl, vegetables and mushrooms are laid out on top.
8. The contents of the pan are mixed and can be served at the table as an independent or second course with a side dish.

Beef liver pancakes

Pancakes, for the basis of which liver is used, are a dish with excellent taste.

To prepare a great addition to a potato side dish, you need to purchase the following products:

• liver - 700 g;
• egg - 2 pcs.;
• milk - 100 ml;
• flour - 100 g;
• salt, spices - to taste.

In progress:

1. The processed offal is divided into parts and ground in a food processor or using a meat grinder.
2. In a separate bowl, liver mass, milk, flour, eggs, salt and spices are mixed.
3. In a frying pan with boiling oil, the dough is laid out with a tablespoon, after which the pancakes are baked on both sides for 1 minute.

Tender liver cutlets

Juicy liver cutlets, which can captivate the hearts of even the most irreconcilable meat lovers, are prepared in a similar way and from the same set of products as pancakes. However, to give the dish splendor and airiness after the minced meat is over, the cutlets are placed in a separate pan, ¼ cup of water is poured, and then steamed for about a quarter of an hour over low heat.

Soft and tasty liver for children - pancakes

In the children's diet, this food is present as an independent one.

Nutrients needed by a growing body are found in large quantities in a liver dish, for the preparation of which you need to buy the following ingredients:

• liver - 500 g;
• flour - 60 g;
• egg 1 pc.;
• onion - 100 g;
• carrots - 100 g;
• sour cream - 20 ml;
• soda - 1⁄2 tsp;
• salt - to taste.

To plunge into childhood and feel its taste, you should do the following:

1. The prepared offal is passed through a meat grinder or ground in a combine along with onions.
2. Carrots are rubbed on a fine grater.
3. In a separate bowl, an egg is mixed with sour cream, after which onion-liver mass, carrots, flour, soda, and salt are added to them.
4. The dough is laid out with a tablespoon in the heated oil.
5. Baked over moderate heat on both sides: one with the lid open, the other with the lid closed.

Liver cake

Peculiar liver pancakes with spicy stuffing. Used to make cakes basic recipe for pancakes, after which the filling is prepared from 200 g of onions, 200 g of carrots, 200 g of mayonnaise and 4 cloves of garlic. The crushed carrot-onion mixture is overcooked, and then mixed with mayonnaise and grated garlic. The filling smears all the cakes, which are folded in a slide. Unusual, but very satisfying and a delicious cake ready to use.

Beef liver pate

Great breakfast for Sunday morning: when with a cup fragrant coffee or tea, there is a plate with slices of freshly baked bread spread with a thick layer of home-made pate.

It doesn't take much to make a dream come true:

• liver - 500 g;
• butter - 50 g;
• onion - 150 g;
• carrots - 100 g;
• oil (grows) - 50 ml;
• salt, spices - to taste.

The whole cooking process is as follows:

1. Small pieces of well-washed liver are fried until tender.
2. Diced onions and grated carrots are separately overcooked in a pan greased with oil.
3. Liver, vegetables, salt, spices and butter are placed in a separate bowl, after which all the contents are ground with a blender or combine to a homogeneous consistency.
4. The finished pate is laid out in a bowl and placed in the refrigerator.

Chops - step by step recipe

An unfairly forgotten dish that proper cooking it turns out soft, and onion frying can act as an excellent sauce. To make chops from 1 kg of liver, you only need ½ cup sunflower oil, ½ cup flour, 2 medium onions and some salt.

When cooking:

1. The liver is poured with boiling water and cleaned of the film and then cut into 1cm pieces.
2. The pieces, previously covered with a film, are slightly beaten off and placed in a bowl, where they are salted for 5 minutes.
3. Each piece is rolled in flour and fried on both sides in a heavy-bottomed pan over low to medium heat.
4. In the pan where the liver was fried, are placed onion rings and are fried.

• milk - 150 ml;
• flour - 1/2 cup;
• Bulgarian pepper - 100 g;
• onion - 150 g;
• carrots - 100 g;
• sour cream - 60 ml;
• tomato paste - 20 ml;
• garlic - 3 cloves;
• oil (grows) - 60 ml;
• salt, spices - to taste.

To get a fragrant dish with gravy:

1. Pieces of offal after soaking in milk for half an hour crumble in flour.
2. Onion half rings are fried in a pan for about 5 minutes, after which the liver is added to them.
3. After 5 minutes, carrot cubes, pepper slices and ½ cup water are added to the pan.
4. After 10 minutes of stewing, the contents are mixed with sour cream, pasta, chopped garlic, salt and spices.

Pet liver is a valuable product containing a huge amount of useful substances, including amino acids, fats, proteins, minerals, vitamins, enzymes. However, this offal is valued not only as an important and useful element of nutrition. Properly cooked liver is a real delicacy that has an original and bright taste. But this only applies to properly cooked offal.

Often, housewives, especially beginners, are disappointed when the meat turns out to be dry, bitter and tough. How to avoid this and how to cook the liver at home quickly and tasty? There are several culinary secrets, which will help make this offal juicy, soft and tender.

How to quickly cook beef liver

Beef liver needs preliminary preparation. The fact is that this product is enclosed in a film that must be removed before cooking. In order to do this quickly and without any problems, the liver must be lowered for a couple of minutes in warm water. The film can then be easily removed from the surface of the product. Also, before starting cooking, it is necessary to cut out all the tendons.

Experienced housewives know how to quickly and tasty cook beef liver. The secret is simple - the offal must be cut into small pieces, put in a bowl and sprinkled with a small amount of sodium bicarbonate (baking soda). Leave for 30-40 minutes. After such a procedure, the meat will simply melt in your mouth, the dish will not be bitter.

Beef liver baked in batter

· a raw egg- 4 things.;

flour (wheat) - 100 gr;

fresh bacon - 50 gr;

Bulb onion - 2 pcs.;

flour - 2 tbsp. l.;

sour cream - 150 gr;

salt, pepper - to taste;

butter - 80 gr.

Prepare the liver, cut and stew with small pieces of bacon for 10 minutes. In a separate pan, fry finely chopped onions, add flour, pour in a glass of broth or water, pepper and salt. Boil the mixture for 5-6 minutes, then add sour cream and mix. The resulting sauce should be poured over the liver with bacon, simmer for 1-2 minutes and turn off the heat.

How to quickly cook chicken liver

Chicken liver is considered the most dietary product having high culinary and nutritional value. What is not prepared from it: fragrant soups, tender pates, delicious second dishes, savory snacks. Great taste and the availability of this product make it popular with both housewives and professional chefs.

Chicken liver in sour cream

Ingredients:

liver (chicken) - 700 gr;

flour (wheat) - 3 tbsp. l.;

sour cream (20%) - 400 gr;

oil (any vegetable);

· spices.

Lightly beat off the chicken liver, salt, pepper, breaded in flour. Fry using oil (hold each side in a pan for no more than 2-3 minutes). The offal prepared in this way should be put in a saucepan, pour sour cream and simmer until tender. Finely chopped herbs can decorate a cooked dish.

Liver in a pan: fast and tasty

Many housewives are wondering: how to quickly cook a liver in a pan? To do this, the product should be kept in baking soda, and then fried in a pan with heated vegetable oil (2-3 minutes). Professionals advise using mustard oil for frying the liver, which gives the dish a special aroma and taste. Cooking time should not be increased, otherwise the meat will turn out dry and tough. It is necessary to salt any liver only at the end of cooking, otherwise it will harden.

Knowing the secrets of cooking the liver, you can always get tasty and fast food, which will decorate lunch or dinner. Liver can be served with any vegetables, cereals, boiled pasta or salads. Aromatic spices will give the product an extraordinary taste, turn it into a real culinary masterpiece.