Beef liver cutlets recipe without. Beef liver cutlets - a classic recipe

Some people, and especially children, do not eat liver in its pure form. They don't like the look, the smell, the taste...

For such "fastidious" the best option- cutlets from the liver, soft, juicy, fragrant.

The main secret of soft, gentle and delicious meatballs from beef liver: properly prepare offal.

Beef liver cutlets - the basic principles of cooking

On the beef liver there is a fairly thick film. It must be removed. It will be easier to do this if you hold the liver for several minutes in boiling water. Then cut out the vessels and ducts.

The prepared product is soaked for two to three hours in water or milk to make the liver softer.

Then the offal is cut into pieces and passed through a meat grinder. Onions and garlic are peeled and chopped in the same way as the liver. The result is a fairly liquid liver mixture.

We are used to the fact that traditional cutlets are made by hand. How to make cutlets from this liquid mass? Basically, beef liver cutlets are formed with a spoon. Starch, semolina, flour or eggs act as thickeners. To make the cutlets juicy, lard twisted in a meat grinder is added to the mass.

The taste of beef liver cutlets can be varied by adding vegetables, boiled rice or buckwheat to the liver mixture.

Recipe 1. Traditional beef liver cutlets

lard - 100 g;

500 g beef liver;

1. Remove the film from the liver. We cut out the vessels and ducts. Wash well under the tap and soak for several hours in water. Cut the prepared offal into pieces. We clean the onion, rinse and cut into four parts. Cut off the skin from the fat and cut it into pieces. Grind all products with a meat grinder or blender.

2. Beat the egg lightly and add to the liver mass. Here we add flour and starch. Pepper, salt and mix thoroughly until smooth.

3. Heat the pan over moderate heat and pour in a little vegetable oil. We spread the mass with a spoon into the heated oil, and fry on both sides. During frying, do not increase the fire, otherwise the cutlets will turn out to be unappetizing and tough. Serve cutlets with salad or a side dish of vegetables.

Recipe 2. Beef liver chops "Couple"

beef liver - 0.5 kg;

vegetable oil - 50 ml;

1. We clean and wash the onions, cut them into cubes. We put a frying pan on the stove, pour in a little oil and heat it up. Fry the chopped onion, stirring constantly, over moderate heat until golden brown.

2. We clean the pre-soaked liver from the film, vessels and ducts. Rinse well under running water and dry with a disposable towel. Cut offal into pieces. We shift it into a blender container, add half the fried onion to the liver and grind it into homogeneous mass. Pour it into a bowl, salt, add two eggs, flour and pepper. Well knead everything.

3. We heat the pan with vegetable oil. We spread the cutlets with a spoon in hot oil and fry on both sides, for three minutes on each. Lubricate each cutlet with mayonnaise, put a little fried onion and put two things together.

Recipe 3. Beef liver cutlets with oatmeal

400 g of beef liver;

90 g oatmeal.

1. Clean the beef liver soaked in milk from the film. Cut out all veins and ducts. Chop into pieces as small as possible. Rinse well and pat dry.

2. Peel the onion, rinse and chop finely.

3. Pour oatmeal into a coffee grinder and grind to a state of flour.

4. Combine the chopped liver and chopped onion in a bowl. Add eggs and sour cream to them. Season with salt and spices, add oat flour and mix everything until smooth. Leave the liver mass for ten minutes. If after this time, the mass is watery, add a little more flour.

5. Spoon cutlets into a hot pan with butter. Fry for three minutes, then turn over and fry on the other side for the same amount of time. The meatballs are very tender and juicy.

Recipe 4. Beef liver cutlets with rice

beef liver - 500 g;

200 g round rice;

1. Soak the liver in water or milk. Clean the films, remove the ducts and vessels. Rinse under the tap, pat dry with a napkin and cut into small pieces. Grind offal in a meat grinder.

2. Peel and wash the onion. Chop it into small pieces. Heat a frying pan with oil over low heat. Put chopped onion in hot oil and fry until golden brown.

3. Boil washed rice until soft. Throw it in a colander and rinse under running water.

4. Combine liver mixture with fried onions and rice. Add eggs, pepper and salt. Mix well.

5. Put the mass with a spoon into hot vegetable oil. Cover and fry for three minutes. Then turn the cutlets over and continue to fry for the same amount of time, but without covering it with a lid. Serve cutlets with vegetable salad or garnish.

Recipe 5. Homemade beef liver cutlets

brisket - 100 g;

cup drinking water;

400 g of beef liver;

30 g butter;

30 ml vegetable oil;

90 g of oatmeal;

1. Pour in cereals into a deep bowl and fill them with milk. Stir and leave them to swell for 20 minutes.

2. Clean the liver from films, vessels and ducts. Rinse well and cut into small pieces. Peel the garlic, cut the brisket into pieces. Twist everything in a meat grinder.

3. Squeeze the oatmeal from the milk and put them in the minced liver. Salt, pepper and mix thoroughly.

4. Heat just a little oil over high heat. Then twist the fire and put the cutlets in the pan with a spoon. Fry them on both sides, literally two to three minutes on each. Transfer the finished cutlets to a cast iron cauldron.

5. Cut the onion into half rings. Heat up the pan, put butter and melt. Fry the onion in it until golden brown. Pour in sour cream and water, salt and season with spices. Boil the sauce and keep on low heat for literally five minutes.

6. Pour the cutlets with the resulting sauce, cover and simmer over low heat for a quarter of an hour. Add ketchup five minutes before it's done. Let the dish brew for five minutes, and serve with a side dish, salad or pickles.

Recipe 6. Beef liver cutlets with semolina

beef liver - 0.5 kg;

finely ground salt;

semolina - 100 g.

1. Remove the film from the liver, cut out the vessels and ducts. Rinse the offal under the tap and cut into pieces. Peel the onion and chop coarsely. Grind the liver and onion with a blender or meat grinder.

2. Pour semolina into the liver-onion mixture, mix and leave it for a while so that the cereal swells. Then add the egg and salt. Mix well again.

3. Put a frying pan on the stove, pour in quite a bit of oil and heat well. Spoon cutlets into hot oil and fry on both sides. The meatballs cook fairly quickly. It is enough to hold them on fire for a couple of minutes on each side.

Recipe 7. Beef liver cutlets with buckwheat

400 g of beef liver;

incomplete glass of buckwheat;

ground black pepper;

finely ground salt;

1. Cleaned from the film and all excess liver, rinse well under running water. Wipe with paper towels. Cut into small pieces and grind with a meat grinder.

2. Washed buckwheat boil until cooked. Cool and spread in the minced liver. Add eggs and flour to the mass, pepper, salt and knead well.

3. Put the minced meat with a spoon on a preheated pan with vegetable oil. Fry on both sides until a delicious crust.

Recipe 8. Beef liver cutlets "Holiday"

200 g of Dutch cheese;

800 g of beef liver;

120 g of semolina;

1. Remove the film from the liver, cut out all the excess, rinse well and cut into pieces. Peel a little more than half of the onion, rinse and chop large pieces. Grind everything in a meat grinder.

2. Add semolina and an egg to the minced liver, season with salt and spices. Thoroughly mix the mince.

3. Spread minced meat in the form of cutlets with a spoon on a hot frying pan, adding a little vegetable oil. Fry cutlets until appetizing crust appears. Place cooked cutlets on a lightly greased baking sheet.

4. Peel and rinse the remaining onions, carrots and peppers. Chop the onion into thin feathers. Coarsely grate the carrot. Bulgarian pepper cut into thin strips. Put a frying pan on the stove, pour in the oil and heat it well. Add onion and fry until translucent. Then add carrot shavings and continue to fry, stirring constantly, until soft. Put the strips in the fry bell pepper, mix and fry for another five minutes. Cool the fried vegetables.

5. Wash the tomatoes, wipe with a napkin and cut into not too thick circles.

6. Put a little vegetable fry on each cutlet, put a circle of tomato on top and sprinkle with grated cheese. Drizzle with mayonnaise and place in the oven for 5 minutes to melt the cheese. Garnish cutlets with fresh herbs. These cutlets will be a real decoration of the festive table.

• Beef liver cutlets should be fried over low heat. Two to three minutes on each side to keep them tender and soft.
• To make the cutlets lush, you can add soda slaked with vinegar to the minced meat.
• If you want the cutlets to turn out even juicier, sweat them for several minutes in a creamy sauce.
• Serve cutlets with sour cream. For piquancy, you can squeeze a few cloves of garlic into it and mix.
• Fry the cutlets in a small amount of oil, otherwise they will be too fatty.

Liver - Extraordinary useful product, which is recommended to be used even by those who are prohibited from most of the meat assortment. And the most common liver dish is pancakes or cutlets (still -). Someone will argue that, in fact, this is the same thing, because both cutlets and cutlets are prepared in almost the same way: in fact, from ground liver, eggs, flour, sometimes milk, buckwheat.

In fact, there are differences from pancakes and secrets in the preparation of liver cutlets. Well-cooked cutlets are more magnificent, more tender, softer, more aromatic. And their taste is closer to a real cutlet - the one that is familiar to us from beef, pork or chicken cutlets.

Secrets of cooking cutlets from the liver

Minced meat for cooking should be more like minced meat for ordinary meat cutlets: thicker, not watery. This is the first secret of their splendor and juiciness, because the thicker the layer of prepared meat, the less the risk of overdrying the liver.

In order to make the minced meat thicker, add the crumb of bread soaked in milk to it, after squeezing it out. The pores of the bread will take away the excess moisture that forms after grinding. And having straightened out, these very pores will make the stuffing itself plumper.

Another trick that will help you get a thicker minced meat is to add small oatmeal. In the meat, they will swell a little, and during the cooking time they will have time to cook, as a result, the consistency of the cutlets will become even more tender. And, take my word for it, no one will even guess that there is such an oatmeal unloved by many in the cutlets!

Finally, there is another trick that housewives use to prepare ordinary cutlets: after frying, a little water is poured into the bottom of the pan, in which the finished cutlets are stewed. In just 3-4 minutes, this water evaporates and creates steam, making the meat unusually tender.

Try to cook with these tips in mind, and you will never cook meatballs from this offal otherwise.

Liver cutlets with oatmeal - basic option

Cooking time: about 1 hour

Ingredients

• 350-400 grams of liver (chicken or beef)
• 250 grams stale bread
• 1 egg
• 1 bulb
• 1 glass of milk
• 2 tbsp. tablespoons small oatmeal
• salt, pepper - to taste

How to cook fluffy liver cutlets

Cut the crusts off the stale bread.



Then cut the bread into large squares, put it in a deep bowl and fill it with milk to swell.



Leave bread for 10 minutes. In the meantime, grind the liver in a blender or in a meat grinder until a homogeneous slurry.



Then add the onion, peeled and cut into 2-4 parts, to the liver, beat in the egg, salt and pepper.



Grind everything together.
Gently wring out the soaked bread so that excess liquid does not get into the minced meat. Add bread to mince.



At the very end, add oatmeal to the minced meat for cutlets and mix everything.

Cover the finished minced meat with a film or plate and leave at room temperature for 15 minutes so that the flakes swell a little.

You can add regular flakes, but then you need more time to swell, and even better - leave the workpiece overnight in the refrigerator. With small flakes, it takes much less time.



After 15 minutes, you will see how the stuffing thickens. Now you can fry the liver cutlets.
Heat the vegetable oil in a frying pan and put the minced meat on it with a tablespoon.



Fry the patties over medium heat until they are fried. Then turn over and fry on the other side as well. When the cutlets are ready, pour a little water into the pan - it should reach the level of the middle of the cutlets.



Simmer for another 3-4 minutes until the water has evaporated.
Be sure to serve ready-made liver cutlets with tender sour cream.

This recipe for liver cutlets can be taken as a basis for cooking various options. On its own, it's pretty neutral. And you can take note of other recipes, each of which has its own zest.

Liver cutlets with potatoes

As in the previous recipe, the potatoes here play the role of a “compacting” minced meat. In addition, the starch that is in the potato will make the minced meat more tender. And the starch will help the cutlets stay whole.

Ingredients and preparation

• 300 grams of liver
• 1 large or 2 medium potatoes
• 1 small onion
• salt, pepper - to taste
• vegetable oil for frying

Wash the liver, dry with a paper towel. Together with the peeled onion, pass the liver through a meat grinder or chop in a blender.
Then peel the potatoes and grate them on a fine grater. Do this quickly so that the potato pieces do not begin to oxidize and darken.
Combine potatoes and chopped liver, salt and pepper the minced meat.
Fry cutlets in well-heated vegetable oil for 5-6 minutes on each side until golden brown.

Liver cutlets with semolina

For experienced housewives It's no secret that this cereal is useful not only for making porridge, manna or casseroles. Semolina is very often used for powdering molds, for breading. And semolina has excellent moisture-absorbing properties. However, she does not have bright taste, which would be able to "kill" the taste of the main ingredient in the recipe. And therefore, in the preparation of tender liver cutlets, this cereal is most welcome.

Recipe ingredients and preparation

• 200-250 grams of liver (any to your taste)
• 2 tbsp. spoons of semolina
• 1 egg
• salt, pepper - to taste
• vegetable oil for frying

The technology for preparing such cutlets is quite simple. The liver must be chopped in a meat grinder or in a blender, add a slightly beaten egg, salt and pepper. Then add semolina to the minced meat, mix it well and let the minced meat stand for 20-25 minutes. During this time, the semolina will be saturated with the liquid contained in the minced meat, the minced meat will become thick.

Fry cutlets in the usual way- in a frying pan in oil. And you can cook soufflé based on this recipe. To do this, simply transfer the minced meat to a small cake pan, greased with butter, and send it to the oven for 30-35 minutes at a temperature of 170 degrees.

Liver cutlets with carrots and mushrooms

Highly interesting option cooking liver cutlets. Such cutlets turn out tasty and beautiful, with bright pieces of carrot inside, and the mushroom aroma complements the delicate aroma of offal. Delicious served with a creamy sauce.

What you need:

• 400 grams of liver
• 150 grams of champignons
• 1 egg
• 1 bulb
• 1 carrot
• 1 st. a spoonful of semolina
• salt, pepper - to taste

Mushrooms are known to release water during cooking. For this reason, the mushrooms must be fried before being added to the minced meat - this way the excess moisture will come out and the taste of the mushrooms will become more intense. So, wash and clean the mushrooms, cut them into small cubes - no more than 5 mm.

Saute the mushrooms in a hot skillet over high heat. While the mushrooms are cooking, peel the onions and carrots. Cut the onion into small cubes, and grate the carrots. As soon as the mushrooms begin to blush, add the onions and carrots to them and cook for 3-4 minutes.

Grind the liver separately. Add egg, semolina, salt and pepper, and then mushrooms with onions and carrots.

Fry the cutlets in a hot pan with vegetable oil until tender.

Cutlets with crispy crust

Everyone loves crispy crust. And why not cook wonderful liver cutlets with such a delicious fragrant crust? And in the composition of these cutlets there will be meat, which will soften the liver taste, make it very delicate.

Ingredients and preparation:

• 300 grams chopped liver
• 200 grams of minced pork
• 1 st. cornmeal
• 1 egg
• 1 bulb
• 1 clove of garlic
• salt, pepper - to taste
• vegetable oil for frying.

First, mix the liver and minced meat until smooth. Enter the minced egg and 1 tbsp. a spoonful of cornmeal.
Then finely chop the onion and garlic. Add chopped vegetables to minced meat, salt and pepper it.

Take a tablespoon of minced meat and put it on a plate with cornmeal. Gently roll the cutlets in flour and fry them in a hot frying pan until cooked.
Place the patties on a paper towel for a couple of minutes to remove excess oil before serving.

Cutlets from beef liver, chicken, lush, with oatmeal, semolina, carrots and others were prepared by Galina Artemenko.

The culinary history of the use of the liver is quite mixed. Either it is considered a valuable delicacy, or a product unsuitable for food. But having discarded all prejudices, dry scientific facts indicate that this is a dietary offal (it contains up to 3% fat of the total mass), rich in vitamins. The most expensive liver in a fattened without movement poultry(foie gras). But even from its more accessible types, you can cook a lot delicious treats, for example, liver cutlets.

It is best to start your acquaintance with liver cutlets with this elementary recipe. It does not have a long list of ingredients, but at the same time, the finished cutlets come out surprisingly tender, and by coaxing the minced meat with various spices to taste, you can give the finished dish its own unique relish and zest.

For a small saucepan, take:

• 500 g of liver;
• 110 g of onions;
• 1 chicken egg;
• 50 g flour;
• 5-10 g of heavy cream or sour cream;
• 50 ml of drinking water;
• any vegetable oil for frying;
• salt, spices and herbs to your own taste.

Step-by-step algorithm of actions:

1. Remove the husks from the onion heads and cut them into quarters so that it is convenient to pass through a meat grinder. The washed liver is also cut into pieces of medium size. Twist both of these products in a meat grinder or blender. The liver is an organ that removes harmful substances from the body, so special attention should be paid to its preparation. The product should be washed very thoroughly under cold running water from the remnants of blood, which contains all the harmful substances.
2. An egg should be driven into the liver-onion mass, pour in a little cream, salt, spices and flour. Stir vigorously until smooth. Ready minced liver will rather resemble dough for baking pancakes.
3. A frying pan with vegetable oil should first be heated to the maximum flame, then reduce the intensity of the fire to medium and you can start frying. Put the minced meat with a spoon, form not thick cutlets and fry them for 3-5 minutes on each side until cooked.
4. After the last cutlet has moved from the pan to the pan, add drinking water to this container and simmer the cutlets over low heat for about five minutes. This procedure will greatly increase the tenderness and softness of finished products.

With semolina in the oven

Minced liver has one feature - it is quite liquid, so additional products are added to it that act as a thickener. It can be oatmeal, stale crumb or semolina. Cutlets with semolina can be cooked traditional way, frying in vegetable oil, or you can heat treat it in the oven, which will help you get the output tender dish soufflé-like.

For minced liver with semolina, the proportions of all components will be as follows:

• 500 g of liver (beef, pork, chicken or any other);
• 100 g of semolina;
• 2 chicken eggs;
• salt and spices to taste;
• vegetable oil for greasing molds.

Cooking in the oven as follows:

1. Grind the pre-prepared liver in any way possible (with a blender or meat grinder). Add beaten eggs, salt, seasonings and semolina. Carefully mix the minced meat and set aside to rest for 40 minutes at normal room temperature.
2. Grease molds for baking small cakes or muffins with any vegetable oil, fill with minced meat and bake in the oven at 170 degrees for 30-40 minutes. Serve the cooked cutlets from the oven with a vegetable salad or other side dish.

With the addition of champignons

Liver cutlets with champignons are a very appetizing second dish with a delicate mushroom flavor. Even cold, such cutlets will be delicious as a snack or one of the components of a sandwich for tea.

For mushroom cutlets from chicken offal you will need:

• 1000 g of liver;
• 450 g of champignons;
• 210 g of onion;
• 2 eggs;
• 70 g of hard cheese;
• 30 g of fat sour cream;
• 90 g flour;
• fresh or dried herbs, spices and salt to taste;
• vegetable oil.

How to make liver cutlets with mushrooms:

1. Scald the washed liver with boiling water, drain the water, and let the product cool. While this is happening, take care of the mushrooms. First, bring chopped onions in vegetable oil to transparency, then add chopped mushrooms to it and fry until all the liquid has evaporated.
2. The cooled liver for this recipe does not have to be crushed in a meat grinder, you can simply chop it very finely, in pieces of no more than one centimeter.
3. In a container of a suitable volume, combine minced liver, cooled champignons, grated cheese, sour cream, flour, herbs and spices. Mix all ingredients and season with salt.
4. Keep the prepared minced meat in the refrigerator from half an hour to forty minutes. Then laying the mass in a frying pan with hot oil, fry the cutlets. To absorb excess oil, they should be transferred from the pan to a paper towel.

Lush cutlets from beef liver

You can add splendor to liver cutlets, making them look not like pancakes, but like traditional cutlets, if you add minced meat density. Bread and small oatmeal will help to achieve this, which will absorb excessive moisture and add splendor.

Composition of lush liver cutlets:

• 400 g beef liver;
• 250 g of stale bread without skin;
• 70-90 g of onion;
• 1 egg;
• 200 ml of milk;
• 35 g small oatmeal;
• salt, spices to taste and oil for frying.

Cooking progress:

1. Cut stale bread into medium pieces, pour milk over it and, without wasting time, work on other ingredients.
2. Minced meat for these cutlets is very convenient to cook in a blender. In its bowl, you should first put the liver prepared and cut into medium pieces, the onion cut into slices and the egg. Grind everything into a homogeneous mixture.
3. Transfer the minced meat to a container in which it will be convenient to knead it. Add squeezed bread crumb, oatmeal, salt and spices. Stir the mass and give it a quarter of an hour for the flakes to swell. If you use larger flakes, then you can leave the minced meat overnight in the refrigerator.
4. From the prepared minced meat, form cutlets and fry them until cooked in vegetable oil. Ready meal can be served with sour cream.

with rice

What can you cook with liver and rice for lunch? Fried liver and rice porridge? Yes, but you can combine these two products and make liver patties with rice. Complementing them with a side dish of potatoes or vegetable salad, we get a light but hearty lunch.

For mouth-watering liver-rice cutlets, you need to take:

• 500 g of liver;
• 90 g of rice;
• 70 g of onion;
• 90 g carrots;
• 1 egg;
• 80-100 g flour;
• vegetable (preferably refined) oil;
• ground black pepper, herbs and salt to taste.

Process sequence:

1. Rinse rice groats under a running stream of water, boil until fully cooked, rinse again and allow excess water to drain, throwing it into a colander.
2. Fry onions and carrots by holding these chopped vegetables in a pan with vegetable oil until golden brown.
3. Turn a clean liver into minced meat with a blender or meat grinder, add an egg, cooled fried vegetables, rice, flour and other ingredients. Carefully mix the minced meat.
4. Spread the mixture with a tablespoon hot pan and fry the cutlets for about five minutes on each side.

Cooking with chicken liver

Chicken liver is much more tender and practically odorless, so it cooks faster, and dishes from it fly off the plate instantly. Cutlets from chicken liver with zucchini and chicken breast according to this recipe can be included in the diet of children of younger kindergarten age.

List of required ingredients:

• 300 g chicken liver;
• 300 g minced meat chicken breast;
• 1 egg;
• 90 g of onion;
• 100 g of young fresh zucchini or pumpkin;
• 50 g breadcrumbs;
• vegetable oil, spices and salt.

Work algorithm:

1. Pass vegetables and prepared liver through a meat grinder or smash in a blender. Pour breadcrumbs, add the minced chicken breast, beat in the egg.
2. Stir and salt the minced meat, appease it with spices. After that, leave the mass for 10 minutes, so that the crackers have time to absorb excess moisture.
3. Lightly fry the cutlets in vegetable oil until thin crust and then simmer them with a little water.

with buckwheat

Liver cutlets with buckwheat are considered by many housewives to be the most good recipe. The finished dish turns out to be very tender, and buckwheat has neither taste nor appearance does not betray its presence in minced meat.

Items to prepare before starting work:

• 500 g of liver;
• 100 g dry buckwheat;
• 120 g of onion;
• 2 eggs;
• 50 g flour;
• salt and black pepper to taste.

Cooking method:

1. Cook cereals, the ratio of the volume of water and buckwheat should be equal to 2 to 1.
2. Washed and dried with a paper towel, pass the liver through a meat grinder along with peeled onions. Combine this mass with porridge and other ingredients.
3. Mix everything well, salt and you can start heat treatment. There are three ways to bring this liver dish to readiness: fry in a pan, bake in the oven or steam.

Pork liver cutlets

In any of the above recipes for liver cutlets, it is possible to use pork liver with a slight adjustment for preliminary preparation. It is desirable to soak this product in milk before grinding into minced meat. But there is another interesting recipe from this particular offal with the addition of potatoes.

Pork liver cutlets with potatoes are prepared from:

• 500 g of raw liver;
• 1000 g of raw potato tubers;
• 200 g of onion;
• 2 chicken eggs;
• 160 g flour;
• 100 g melted butter;
• salt, spices, breadcrumbs and some oil for frying.

Stages of work:

1. Grind offal and onion in a meat grinder, raw potatoes grate on a fine grater and squeeze out the allocated juice.
2. In a bowl of a suitable size, mix the minced liver and onion, grated potato tubers, eggs, flour and ghee, spices and salt. Mix thoroughly and knead the resulting minced meat.
3. Then form in the same way as ordinary meat cutlets, roll in breadcrumbs and fry until tender in vegetable oil. The fire is medium.

In most families, unfortunately, they refuse to cook offal dishes, but meanwhile, tasty and satisfying beef liver cutlets allow you to cook a nutritious dinner or lunch, saving family budget. After all, the basis for such an appetizer will cost several times cheaper than simple meat for chops or schnitzel. it healthy treat it turns out appetizing and tender, if you know some of its subtleties proper cooking. In addition, liverworts can be made in different ways: with rice, fresh carrots, cheese, buckwheat, potatoes - there are a lot of versions!

Recipe for tender beef liver cutlets

AT classical performance beef liver cutlets are tender, juicy, soft. Let's cook them!

Cooking time - 50 minutes.

The number of servings is 8.

Ingredients

Here are the products we need to prepare in advance:

• liver - 1/2 kg;
• salt - 1 tsp;
• egg - 1 pc.;
• cream - 1 tsp;
• onion - 1 head;
• vegetable oil - 40 ml;
• flour - 2 tsp;
• sugar - 1/2 tsp;
• green onions - for serving.

Per serving

• Calories: 170.01 kcal
• Proteins: 15.69 g
• Fat: 8.93 g
• Carbohydrates: 6.36 g

Cooking method

Using the proposed simple step-by-step recipe with a photo, cooking liver cutlets is not difficult even for a novice cook.

Ready! It is recommended to decorate liver cutlets before serving with fresh green onions, after washing, drying and crumbling it with rings.

Recipe for cutlets in the oven - very tasty

If you prefer dishes with a minimum of calories and try not to eat fried, try cooking fresh beef liver patties in the oven. Such a delicacy turns out to be so juicy and soft that it is in no way inferior to meatballs from the same beef or pork.

Cooking time - 1 hour.

The number of servings is 8.

Ingredients

So, what products will we need this time? Everything is quite simple and budget:

• liver - 500 g;
• salt - 1 tsp;
• onion - 1 head;
• oatmeal - 1 tbsp.;
• potatoes - 2 pcs.;
• ground black pepper - 1 tbsp. l.;
• processed cheese - 100 g;
• breadcrumbs - 70 g;
• ground coriander - 1/2 tsp;
• vegetable oil - 4 tbsp. l.

Per serving

• Calories: 203.45 kcal
• Proteins: 11.82 g
• Fat: 10.17 g
• Carbohydrates: 16.67 g

Cooking method

Such liver cutlets are no worse than pure beef meatballs. If you take into account all the subtleties indicated in the recipe, the dish will be lush and will not blur.

Everything! You can serve ready-made cutlets from the liver as independent snack, sprinkled with chopped herbs, or with a side dish.

Option with rice: stew cutlets in tomato sauce

For cooks who love to cook hearty meals of the simplest and most affordable products, a step-by-step recipe for liver cutlets with rice is offered, which should not only be fried, but also stewed in a thick filling. This is delicious!

Cooking time - 1 hour 15 minutes.

The number of servings is 6.

Ingredients

We need to use the following set of products:

• liver - 200 g;
• onion - 2 heads;
• breadcrumbs - 3.5 tbsp. l.;
• rice - 4 tbsp. l.;
• egg - 2 pcs.;
• tomato sauce - 1 tbsp.;
• flour - 3 tbsp. l.;
• salt - 1/2 tsp;
• ground black pepper - 1 pinch;
• vegetable oil - 5 tbsp. l.

Note! Tomato sauce it can be replaced with pasta. But it should be used in a volume of 0.5 cups. Also, if necessary, butter can be replaced with margarine in the same amount.

Per serving

• Calories: 225.04 kcal
• Proteins: 9.45 g
• Fat: 12.34 g
• Carbohydrates: 19.36 g

Cooking method

A detailed step-by-step recipe with a photo will help you make hearty and delicious meatballs from beef liver.

An interesting recipe - cooking cutlets with carrots

Beef liver is an inexpensive, affordable product from which you can cook the most different interpretations cutlets. One of the options suggests making an appetizing budget dish with carrots.

Cooking time - 30 minutes.

The number of servings is 7.

Ingredients

So, here are the products you should immediately prepare:

• liver - 300 g;
• rice - 50 g;
• carrots - 150 g;
• egg - 1 pc.;
• flour - 2 tbsp. l.;
• onion - 100 g;
• vegetable oil - 4 tbsp. l.;
• spices, salt.

Per serving

• Calories: 196.82 kcal
• Proteins: 10.17 g
• Fat: 11.13 g
• Carbohydrates: 13.81 g

Cooking method

cook beef cutlets from the liver with carrots is easy. However, the result will definitely not make you disappointed.

Enjoy your meal!

Video recipes

You can make very satisfying, tasty, juicy cutlets from beef liver according to video recipes, in which the whole process of culinary creativity is described in great detail and clearly:

We present to your attention another delicious recipe from beef liver!

Several useful properties of this product were described in the article, and now read the promised continuation!

• With diseases of the endocrine system. The liver contains the necessary iodine in this case.
• With disorders of the immune system. The liver, which has a large amount useful substances, will become an indisputable assistant with a weakened immune system.
• With an active lifestyle, athletes and hard working people. The keratin contained in the liver will help to activate and improve metabolic processes body, resulting in an improvement in well-being and increased resistance to physical stress.
• When smoking. The thiamine contained in the liver is an antioxidant and helps protect the human body from the negative effects of cigarettes and alcohol.
• At diet food. The use of the liver in various diets is due to its low calorie content (only 127 kcal per 100 g of product). It should be borne in mind that the liver, unlike meat, contains carbohydrates, which, if abused, can lead to weight gain.

Well, like any of the products, beef liver has contraindications. It is contraindicated for people with high levels of cholesterol in the blood! Everyone else has nothing to fear and you can eat with pleasure delicious meals from the liver, such as, for example, or, or, the recipe offered today cutlet of beef liver.

Ingredients for cooking beef liver cutlets:

products for meatballs

• 500-600g beef liver;
• 2 eggs;
• 50-100g fat;
• 5 st. l. wheat flour;
• 1 piece of onion;
• salt, black ground pepper taste;
• vegetable oil for frying.

How to cook beef liver cutlets?

Rinse the liver thoroughly, remove the films. How to do this easily and quickly read the recipe "Beef liver with mayonnaise"

We cut the liver into small pieces and grind it with a meat grinder and a blender.

pieces of beef liver

Peeled onions and pieces of lard are passed through a meat grinder in the same way and added to the liver. It is not necessary to add lard, but this trick gives the cutlets softness.

minced beef liver

Now we drive a couple of eggs into the minced liver and mix.

cooking minced liver for cutlets

Add flour, salt, mayonnaise. The resulting minced meat should have the consistency of dough like pancakes.

liver far for cutlets

Pour a little vegetable oil into a preheated pan and spread the minced liver with a tablespoon.

frying cutlets

Fry the patties on both sides, about 2 minutes each. Don't overcook! Otherwise everything will disappear. beneficial features liver!

ready cutlets

Serve ready-made beef liver cutlets with sour cream, vegetable garnish or porridge. Enjoy your meal!