Cooking liver. How to cook soft, juicy liver: chicken, beef, pork

Beef offal is no less useful than the meat itself, and some even surpass it in the content of vitamins and other elements necessary for the body. These offal include beef liver. It can become the basis of the most different dishes, including dietary ones, since it the energy value low. It can be fried, stewed, boiled. Before you get started, though, it doesn't hurt to know how to cook beef liver so it doesn't get tough.

To make the dish soft and juicy

The high quality of the initial products and the exact observance of the technology of their preparation invariably guarantee good result. Knowing how to choose and cook beef liver correctly, you will probably not spoil it, but get a tasty and healthy dish.

• The liver can be bought both chilled and frozen. There will be no significant difference between the prepared dishes. However, in this case, it is necessary to defrost the liver correctly: it must be thawed in the refrigerator so that a sharp temperature drop is not allowed.
• When buying, preference should be given to the extreme rather than the central pieces of the liver, since they have fewer films and vessels.
• Fresh beef liver has a sweet smell. If it is sour, it is better to refrain from buying.
• Veal liver is more tender than beef liver and cooks faster. You can recognize it not only by the size of the piece, but also by consistency, color: veal is a little lighter and more loose. Liver from an old cow requires additional measures to increase its softness.
• During preparation, any liver must be cleaned of films, vessels and, of course, rinsed.
• Beef liver will be softer if soaked for an hour in milk or sprinkled with soda, let it lie for 20 minutes, rinse well.
• If the liver is overexposed in a pan or pan, it will be tough. Therefore, do not exceed the cooking time indicated in the recipe. When cooking, it usually takes 20-40 minutes, when frying 6-10 minutes, when stewing - 10-15 minutes. The heat treatment time depends not only on the method of preparation, but also on the qualitative and quantitative characteristics of the product itself (piece size, its density, age of the cow, the presence of pre-soaking).
• So that the liver is not tough, it should be salted just a few minutes before readiness. Salt promotes a better separation of moisture, so if you salt the liver at the very beginning, it will quickly lose fluid and become dry, hard.

The technology for preparing the liver may have its own characteristics, depending on the chosen method of heat treatment, a specific recipe.

How to cook boiled beef liver

• beef liver - 0.5 kg;
• carrots - 100 g;
• onions - 150 g;
• parsley root (optional) - to taste;
• garlic (optional) - 2 cloves;
• black peppercorns - 10 pcs.;
• allspice peas - 10 pcs.;
• salt - to taste.

Cooking method:

• Wash the liver, remove the films (when preparing boiled liver, the films can be removed after). Cut into 5 pieces.
• Put the liver pieces in a saucepan with enough water.
• Peel the carrots, cut them into 2-3 parts, put them in a saucepan.
• Put the peeled, but not cut onions there, the rest of the components, except for salt.
• Place over medium heat, bring to a boil.
• Remove the foam, lower the heat and simmer for 20 minutes.
• Remove the liver from the broth, cool.

Boiled liver is most often used for making salads, stuffing for pancakes or pies, pate.

Boiled liver pate

• boiled beef liver - 0.3 kg;
• carrots - 50 g;
• onions - 50 g;
• salt, spices - to taste;
• butter - 50 g.

Cooking method:

• Boil vegetables.
• cook boiled liver according to the above recipe. Cut each piece into several more pieces.
• Turn the liver with vegetables through a meat grinder or chop them with a blender.
• Using a blender or mixer, mix the resulting mass with butter.
• Give the pate the desired shape and cool.

Pate can be eaten spread on bread. These sandwiches are perfect for breakfast or for a snack during the day.

How to fry beef liver

• beef liver - 0.5 kg;
• wheat flour - how much will go;
• onion - 0.2 kg;
• salt, pepper - to taste.

Cooking method:

• Wash the liver, remove the film and veins. Cut into pieces of approximately the same size, 1 cm thick. The pieces should be about the size of chops, or slightly smaller.
• Heat oil in a frying pan.
• Sift flour into a large bowl (about a glass). Fold the liver pieces into it, roll them in flour.
• Put the liver in a pan, fry for 2-3 minutes on each side. After the liver is fried on one side and turned over, it should be lightly salted and peppered.
• Place the cooked liver on a plate.
• Cut the peeled onion into small rings or half rings. Fry them in the same frying pan in which the liver was fried until golden brown. Sprinkle the cooked liver with onions and serve.

To fried simple recipe liver need to serve a side dish and sour cream sauce maybe with garlic.

How to put out the liver in sour cream (Stroganov's liver)

• beef liver - 0.5 kg;
• onions - 150 g;
• sour cream - 150 g;
• flour - 70 g;
• salt, pepper - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Wash the beef offal, clean it of films and veins, cut into bars, like meat for beef stroganoff.
• Roll the liver pieces in flour.
• Peel the onions, cut into half rings.
• Heat the oil in a frying pan, put the onion and liver in it. Fry them over medium heat for 30 minutes.
• Salt, pepper, put sour cream in the pan. Stir.
• Reduce heat, simmer covered for 7-9 minutes.

Sauce is not needed for such a dish, so only a side dish will remain to cook.

How to put out the liver in portions

• beef liver - 0.5 kg;
• onions - 0.2 kg;
• pitted prunes - 100 g;
• vegetable oil - how much will go;
• red dry wine- 75 ml;
• salt, black pepper - to taste.

Cooking method:

• Cut the onion into rings and fry in boiling oil, put on a plate.
• Cut the liver into portions, put in a pan with boiling oil and fry on both sides over medium heat, giving each side 3 minutes.
• Put fried onion, prunes soaked in water in a pan to the liver.
• Pour in wine, add salt and pepper.
• Cover the pan with a lid, turn off the heat.
• Simmer the liver for 10-12 minutes.

The dish is served with a side dish. Prunes help to emphasize delicate taste liver, so that it turns out not only soft, but also very tasty.

How to cook beef liver with honey

• beef liver - 0.5 kg;
• onions - 0.2 kg;
• honey - 20 ml;
• soy sauce - 80 ml;
• potato starch - 30 g;
• garlic - 2 cloves;
• tomato paste - 20 ml;
• vegetable oil - how much will go;
• water - 125 ml;
• salt, pepper - to taste.

Cooking method:

• Wash the liver, free from films, vessels. Cut into bars about 5 cm long, 2 times less wide.
• Roll the liver in starch.
• Peel and cut the onion into small cubes, fry it in vegetable oil within 5 minutes.
• Add the liver to the onion, fry it with it, stirring occasionally, 7-9 minutes.
• While the liver is frying, you can make the sauce by mixing tomato paste, soy sauce, honey and water.
• Pour the sauce over the liver, simmer with it for 10 minutes.
• Crush the garlic and add it to the dish. Salt and pepper, mix the liver.
• Cook covered for 2-3 more minutes.

cooked according to this recipe beef liver is recommended to serve with vegetable salad.

Even a novice cook can cook delicious and tender beef liver. It won't take long to cook.

I offer several recipes for cooking dishes from beef liver– a product, unfortunately, not too popular. Many ignore it because of the specific taste, and in vain. Incredible delicious pancakes, cutlets, fried in a pan with sour cream and onion - the list goes on. In any case, all dishes are distinguished by excellent taste and health benefits.

How to cook juicy and soft beef liver

The liver is a delicate product, a step to the right is a step to the left, and the dish is spoiled. I propose to learn the secrets of cooking an offal in order to get a truly tasty, tender, juicy and soft liver. When buying, carefully consider the choice and preparation of the piece for cooking at home.

• The relationship to frozen foods is twofold, the liver does not lose useful properties but becomes rough. Try to get a fresh chilled product.
• Smell a piece if you can. Fresh liver has a slightly sweet smell. Any sourness should alert.
• Press on a piece - a hole will appear, which will quickly recover, this is a sign of freshness.
• Remove the film, blood clots, streaks and vessels from the piece. Removing the film will also remove the bitterness inherent in the liver. To do this, scald a piece with boiling water and immediately dip it in cold water for a couple of seconds - the unwanted element can be easily removed.
• One of the secrets of tender and soft beef liver is pre-soaking. Extraneous specific aromas, harmful substances accumulated in the product will be removed. The usual means for soaking is milk. Kefir and soda solution work well (a small spoon per half liter of warm water). Pour the chopped pieces, and hold for half an hour.
• If you want a large piece to remain juicy, put it in a well-heated frying pan. The high temperature oil will "grab" the top surface of the bush and "seal" the juices, keeping them inside. Fry for 2-3 minutes, then start stewing. Do not overcook, the product will come out rubbery and not too juicy.
• Salt the dish at the end of cooking, otherwise the liver will become dry and tough.
• Do not spare the onion, it is very friendly with the product, in addition, it makes the dish juicier, sharing the juice with a dryish liver.

Fried liver in sour cream with gravy - recipe in a pan

If you want to cook a real dish with history - liver - fry it in sour cream. The name of the dish sounds beautiful and proud, and it is prepared quickly and easily.

Note: replace sour cream with mayonnaise or tomato paste, add zira and coriander - you will get a completely different, but no less tasty dish.

Prepare:

• Liver - 1 kg.
• Sour cream of any fat content - 200 ml.
• Bulb - 2 pcs.
• Flour - 4 large spoons.
• Milk - half a liter.
• Salt, oil, spices.

Step by step preparation:

1. Defrost the frozen liver in natural conditions, fill it with milk and hold for an hour.
2. Cut the onion into half rings, fry in butter until caramelized. Tip: add a little sugar, the future gravy will come out an incredibly beautiful color.
3. Cut the liver into thin slices, dry with a towel and roll in flour.
4. Fry in hot oil until crusty, add fried onion, stir.
5. Continue to simmer the dish over low heat. Salt and add spices.
6. Dilute sour cream separately warm water and pour over the pieces, covering completely. Continue simmering for 20-25 minutes.

Add a few more recipes to the piggy bank of recipes, thanks to which you will get juicy, soft fried pieces product.

Juicy fried beef liver soaked in kefir with onions

The dish is dietary, since no oil is used for frying. The meaning of soaking the product is twofold: you will remove all harmfulness and make the dish surprisingly tender and juicy, not requiring additional sauces. Kefir is stale - use it with benefit, do not pour it out.

Cooking:

1. Cut the product into pieces and pour kefir for an hour or two.
2. Put on a frying pan, without pouring oil, pieces and start frying. If desired, you can add a little kefir.
3. Add chopped onion, garlic clove, pepper and, stirring vigorously, cook for 3-4 minutes.
4. Cover with a lid and continue to simmer until done.

Beef liver with apples - a recipe in the oven

The dish is better known to culinary experts as Berlin cooking.

Take:

• Liver, beef - 500 gr.
• Bulb.
• Apples, green - 2 pcs.
• Paprika, curry - a teaspoon each.
• Flour.
• Sunflower oil.
• Salt - 3 teaspoons.
• Pepper - ½ teaspoon.

Cooking:

1. Cut the product into thin pieces, cover with a film and beat off a little. Bread with flour.
2. Heat the oil, put the pieces and quickly fry on maximum heat.
3. Transfer the product to a paper towel, let the excess oil drain.
4. Cut the apples into slices, fry for 1-2 minutes in the oil remaining from the liver. Transfer to a bowl.
5. In the same oil, quickly fry the chopped onion. Add curry and paprika, pepper. After waiting for the caramel color of the onion, remove the pan from the burner.
6. Fold the fried ingredients into a baking dish in the following sequence: a layer of apples, then liver and onion on top.
7. Put the form for 5-8 minutes in the oven, warmed up to 170 ° C.

Soft beef liver fried with onions

The most simple frying recipe, I advise you to cut the liver enough big chunks properly cooked, they will turn out juicy and soft. Traditionally, the liver is cooked with the addition a large number onions (you can not be shy and put a lot). Additional flavor nuances will add pepper, nutmeg, provencal herbs.

You will need:

• Liver - half a kg.
• Bulb - 2 pcs.
• Flour, salt, oil, pepper.

Cooking:

1. Cut the offal into pieces of arbitrary size, soak for 30 minutes in milk.
2. Dry the pieces a little, bread them with flour and put them on hot oil in a frying pan.
3. Fry the pieces, depending on the size. Ready, it will be gray in section. By the way: many people like to undercook, so be guided by your preferences. Medium-sized pieces are fried for 5-7 minutes, overcook - they will turn out tough.
4. Separately, fry the chopped onion, shortly before the end of cooking the liver, add it to the pan. Salt, season with spices and sweat together for just a couple of minutes.

Liver pate - a very tasty recipe

I propose universal recipe cooking dishes from beef liver, the most simple. Optionally, you can add other ingredients, if you want to know which ones - take an interest in the cooking article, the principle of action is the same.

Take:

• Liver - 500 gr.
• Carrot.
• Bulb.
• Butter - 50 gr.
• Sunflower oil - 2 large spoons.
• Pepper, salt.

How to cook:

1. Quickly fry the liver prepared for work in oil until cooked.
2. Separately, fry the grated carrots and finely chopped onions.
3. Put all the ingredients in a blender bowl, salt, add pepper and chop to the consistency of a pate. Keep cold.

Delicious liver pancakes

You will have to tinker a bit, but beef delicacy pancakes can please even sophisticated eaters. Instead of sour cream, sometimes they put mayonnaise, the taste of pancakes only wins.

You will need:

• Beef liver - half a kg.
• Eggs - 2 pcs.
• Sour cream - 2 large spoons.
• Flour - half a glass.
• Onion - 2 pcs.
• Salt - teaspoon.
• Oil, pepper.

How to cook beef liver pancakes:

1. Prepare the product for cooking, soak for half an hour in milk. Cut coarsely and grind in a meat grinder.
2. Add flour and sour cream, beat in the egg. Stir the ingredients and set aside for half an hour to infuse. The dough will not fall apart as the flour will become sticky. Ready-made pancakes will turn out lush and tender.
3. Salt, add pepper, mix again.
4. Heat the oil and spoon the batter onto the pan. Fry.

How to cook beef liver cutlets

Gentle and juicy dish, which does not require special skill, even children do not refuse cutlets.

Take:

• Offal - 500 gr.
• Bulb.
• Manka - 6 tbsp. spoons.
• Garlic - 2 cloves.

Cooking:

1. Fry the chopped liver, separately, or fry the finely chopped onion together. Cool a little and scroll in a meat grinder.
2. Add semolina, minced garlic to the mass, salt, add pepper. Stir.
3. Let the cutlet mass brew for half an hour. If you think that the stuffing turned out to be too liquid - add a spoonful of flour.
4. Form patties and fry on both sides.

If you want to expand your culinary horizons, watch the video recipe for cooking beef liver from the recognized television chef Ilya Lazerson. I do not say goodbye, I love, I kiss, your Galina Nekrasova.

First of all, you need to remove the entire film from it - rinse the piece under running water cold water, put in a warm place for a few minutes and cut on one side. The film can then be freely peeled off. Also cut off all veins and vessels.

To make sure the liver is soft, cut into pieces and soak for half an hour in milk. Once removed, pat dry with paper towels. Instead of milk, you can use soda - sprinkle it on each piece and leave for an hour. Rinse the product afterwards.

Cut the liver into small pieces - no more than 1.5 cm thick. If you use a larger size, you risk getting a rigid structure. Chop the onion in half rings, fry in oil. Transfer it to a container, and place the liver, rolled in flour, into the pan.

Then add the onion, pour everything with sour cream, mix. Leave the pan open until the liquid boils away, then cover and simmer over low heat for 10-15 minutes.

Salt at the very end of cooking. Before serving, you can sprinkle with herbs.

Other cooking methods

Boiled beef liver

Take:

• liver - 300 g;
• onion - 1 pc.;
• parsley - 2-3 branches;
• garlic - 2 teeth;
• allspice - 3 pcs.

Divide a piece of liver into 4 parts, place in boiled water. Put the rest of the products, but do not salt. Add salt about 5 minutes after the start of cooking. The total cooking time is approximately 20 minutes. After that, let the product cool directly in the broth, then cut into small slices.

Lavash and fresh herbs go well with boiled liver. And it can also be turned into a pate. To do this, grind it together with vegetables (for example, carrots) and seasonings in a blender. You can also add a piece butter for structure smoothness.

Now you know how and how long to cook beef liver so that it turns out tender and soft. It goes well with potatoes and various vegetables. In addition to boiling and frying, the liver can simply be stewed in water or sour cream.

THE BEST AND SUPER DELICIOUS STEP-BY-STEP LIVER RECIPES

Among the by-products obtained during slaughter and subsequent cutting of the animal, a significant place is occupied by the liver. This product combines excellent taste qualities with what the body needs beneficial substances. The dishes, the recipes of which you will find below, will bring you unforgettable moments of pleasure, first of all from your taste properties, and secondly - from the awareness of your own culinary skills, when you have to (and this, I assure you, cannot be avoided) to listen to the praises of your guests. So do not waste your precious time - recipes based on the liver are waiting for you.

An unusual combination of ingredients results in a tender and juicy dish in which apples surround the liver with the freshness of a summer garden. Adding apples to the liver is a very good option, although they are difficult to determine in the finished dish.

Quick and easy to make, the dish has a unique taste. Pre-boiled liver with spices and carrots becomes tender and soft. The sharp taste of garlic is combined with the tenderness of the liver, forming a win-win duet.

Fritters from chicken liver a must try for everyone who loves delicious and healthy meals. They can be prepared for breakfast or dinner. Chicken liver makes them tender. In order for the pancakes to turn out juicy, they must be fried on both sides.

Rabbit liver is rightfully considered a delicacy. It has a slightly sweet aftertaste, so to muffle it a little, add a little gin. Its slightly bitter taste and juniper aroma will give the pate the right touch of taste.

What could be better than tender chicken liver, along with fried mushrooms and drenched in milk cream? Such appetizing dish, must be on your table.

Just one single glance at this culinary creation is enough to make your eyes light up and your stomach growl in anticipation of the holiday. And indeed it is. Is it possible to resist this "cake" from the liver?

I want to offer you my favorite liver recipe. The first time I tried this dish was in 1998 in a restaurant in our city. It was theirs specialty of the house. It captivated me so much that I tried to find a recipe for its preparation for a long time, but unfortunately I did not find it.

Many housewives bypass those departments in stores where they sell offal. They regard the heart, kidneys and liver as food for the poor, and openly disdain them. Perhaps this is due to a lack of information. After all, it is known from history that, for example, liver dishes at one time adorned the tables of kings and were considered gourmet delicacy. And over time, scientists have proven the enormous benefits of this, it would seem, a simple product which aroused great interest in him.

Wide selection

Liver dishes began to be prepared in every family. Doctors strongly recommend that this product be included in the diet of young children and women at different stages of pregnancy with low hemoglobin and suspected anemia. But older people are better not to abuse it. What only dishes from the liver do modern chefs. It is used to prepare various sausages and brawn, as well as fillings for casseroles and pies. The liver is fried, stewed with vegetables and various sauces. Delicate pies are made from it, wonderful pancakes and even cakes are baked. This by-product pre-treatment goes to the preparation of appetizing salads. They stuff vegetables. And how wonderful the liver cutlets look. Even in a well-fed person, this dish is sure to cause an appetite. Minced meat for cutlets is made from the most common products: for 0.5 kilograms of beef liver, you need 1 onion, salt, 1 egg, 1 carrot, 3 tablespoons of flour and a little pepper. And you need to prepare as follows:

1. Grind the liver together with the onion in a meat grinder.
2. Add grated carrots and other ingredients to the mixture.
3. With a spoon, carefully place the mass on a preheated frying pan and fry in oil as regular cutlets. It is worth trying the taste of this liver dish once, and you will refuse minced meat for a long time.

Appetizing continuation of lunch

Most often, we are used to cooking main dishes from the liver. There are a lot of options here, and everyone can find the right one for themselves. It can be fried whole or cooked in Brazilian style with banana and herbs. A liver stewed according to an oriental recipe in a filling of soy sauce, honey with addition tomato paste. But most of all, the inhabitants of our country are familiar with the “Stroganov-style liver”. This simple cooking method is known to every housewife. As the main ingredients, 2 cups of sour cream, salt, 3 onions, a tablespoon of tomato paste, herbs and 3 tablespoons of butter are usually used per pound of liver. It takes less than half an hour to prepare the dish:

1. The washed liver must be cut into thin sticks, sprinkled with pepper and salt, and then lightly fried.
2. In another pan, lightly sauté the chopped onion in oil.
3. Separately, heat the flour without adding oil and bring it to a delicate cream color.
4. Put everything in one pan, add the rest of the products and bring to a boil.
5. Now cover tightly with a lid and simmer for no more than 7-8 minutes.

Seafood

In cooking, cod liver is most often used in canned form. All kinds of sandwiches, pates, various snacks and, of course, salads are made from it. Cod liver dishes are not very diverse. Only the set of components changes, but the cooking method remains the same. Take, for example, the famous Mimosa salad. It needs the following ingredients: for 1 jar canned liver 3 eggs (boiled), 3 potatoes (boiled), 2 carrots (boiled), 1 onion, ground black pepper, 100 grams hard cheese and mayonnaise.

1. Potato, egg whites, carrots and cheese grind on a grater. Onion cut into small cubes.
2. Put the potatoes on the bottom of the salad bowl and coat with mayonnaise.
3. Lay a layer of liver on top, previously crushed with a fork. Then lightly sprinkle with pepper and cover with chopped onions. Pour the products again with mayonnaise.
4. Now comes a layer of grated proteins. It also needs to be smeared with mayonnaise.
5. Then we fall asleep all with grated cheese and chopped yolk. Now the salad should soak a little, after which you can start the meal. Just do not be especially zealous, because the dish is very high in calories. And this can greatly affect the figure.