How to make the liver soft. Fry, boil, stew and bake

Housewives often pay little attention to by-products, although they occupy no less important place in a healthy diet than the usual meat. Beef liver dishes, if the main component is properly processed, can find admirers; even children will agree to eat them. How to prepare this product full of vitamins so that it becomes tasty?

How to cook beef liver

The number of dishes that are available with this offal is large: casseroles, roasts, cutlets, even a whole cake. The main problems stopping housewives are its harshness and obvious bitterness. Professionals will tell you how to cook beef liver from the first to the last stage. Some tips:

• Got a very tough piece of liver? Pour milk for half an hour, after cutting into pieces.
• Are you afraid of bitterness? Eliminate vessels and veins, be sure to remove the film.
• How long should you cook beef liver to make it soft and tender? Small pieces will take 10 minutes to cook, while a whole offal will take 35-40 minutes.

Beef liver recipes

Among the ideas proposed below, you can choose ones that are suitable for your diet - after all, the calorie content of a hundred-gram piece of raw beef liver does not exceed 127 kcal. For those who are not particularly concerned about their figure, professionals are ready to tell you how to prepare beef liver so that the final dish can compete with that of a restaurant. Step-by-step instructions, supplemented with photos, will help you understand all the nuances of this process.

Pate

A store-bought product with an unknown composition is instantly inferior to a home-made product, especially when it comes to boiled beef liver pate. This is a simple, healthy dish, the creation process of which is easy to master. Once you try the result, you will no longer go near factory jars. Make sure that you have fresh offal in front of you, do not forget that it is advisable to soak it before work, and get started!

Ingredients:

• liver – 470 g;
• cream 15% – 150 ml;
• a bunch of fresh basil;
• garlic cloves – 2 pcs.;
• salt.

Cooking method:

1. Chop the onion and fry.
2. Boil the liver pieces. Combine with onion.
3. Pour in cream, simmer until soft.
4. Cool, combine with grated garlic, basil, and salt. Grind into a paste using an immersion blender.

Pancakes

In taste and satiety, the dish is more reminiscent of potato pancakes. No sweetness (sugar), increased nutritional value. These beef liver pancakes can even become pancakes if you increase the amount of milk and make the overall consistency a little thinner. The set of spices is selected individually - you can get by with classic salt and black pepper.

Ingredients:

• liver – 650 g;
• milk – half a glass;
• eggs 1 cat. - 2 pcs.;
• flour – 110 g;
• spices – 1 tsp;
• oil - for frying.

Cooking method:

1. Grind the liver pieces into a porridge.
2. Combine with the rest of the ingredients and knead into a thick dough.
3. Place a spoon in a hot frying pan with butter and fry until crispy on both sides.

In sour cream

Stewing offal under cream and similar products is a simple and quick way to prepare them tasty, healthy and not too high in calories. This recipe for beef liver in sour cream, even if there is alcohol among the ingredients of the dish, is considered dietary. If you increase the simmering time, even a child can eat this - the alcohol will evaporate, leaving only the taste of wine.

Ingredients:

• beef liver – 600 g;
• purple onion;
• sour cream – 3 tbsp. l.;
• a bunch of parsley;
• dry white wine – 1/3 cup;
• flour - 3 tbsp. l.;
• butter for frying;
• salt, ground pepper.

Cooking method:

1. Marinate pieces of liver with sour cream, wine and parsley (an hour and a half in the cold).
2. Salt, pepper, sprinkle with flour. Fry with chopped onion in butter until crusty.
3. Pour in the sauce (wine and sour cream), simmer for 15-20 minutes.

Cutlets

With salad or cereal, with pasta or grilled vegetables - these aromatic, juicy cutlets are good in any setting. According to the classic recipe, this product needs to be fried, and after the crust appears, simmer under the lid for half an hour. However, if you are focused on losing weight, it is better to make beef liver cutlets in the oven or steamed. It will take a little more time, but the calorie and fat content will decrease.

Ingredients:

• round rice - 3 tbsp. l.;
• liver – 250 g;
• bulb;
• egg (highest category);
• flour - 3 tbsp. l.;
• frying oil;
• tomato paste – 100 g;
• salt.

Cooking method:

1. Cook the rice (you can add spices).
2. Chop the liver and add salt. Add egg, rice, flour, chopped onion. Mix.
3. Form cutlets. If they spread, add flour.
4. Fry for 4 minutes on each side.
5. Pour in tomato paste and half a glass of water. Simmer for half an hour until done.

In a slow cooker

Beautiful, fast, with a minimum set of products and actions on the part of the housewife - all this is about the dish that you can get if you learn how to cook beef liver in a slow cooker. The brand of the device does not matter: it will be equally delicious with Redmond, Polaris, and representatives of other brands. If you have the “stewing” and “frying” programs, other aspects become insignificant.

Ingredients:

• liver – 500 g;
• apples – 2 pcs.;
• butter – 70 g;
• bulb;
• breadcrumbs - 2 tbsp. l.;
• salt.

Cooking method:

1. Sprinkle pieces of peeled liver with breadcrumbs. They need to be fried in the same mode for 10 minutes with the addition of butter.
2. At the end of the program, add onion rings and thin slices of apples. While simmering, cook for another 20 minutes.
3. Add salt and let stand covered.

Stewed

An amazing Italian dish based on offal can be made if you use dry red wine and olive oil. If you don't like alcohol, take apple cider vinegar. It is recommended to take red onion to reduce the sharpness. This recipe for stewed beef liver is perfect for a holiday table, because the final dish looks like it came straight from the pages of a high-end restaurant menu.

Ingredients:

• beef liver – 550 g;
• red wine – 100 ml;
• purple onion – 500 g;
• olive oil – 5 tbsp. l.;
• salt;
• balsamic cream (vinegar boiled to syrup).

Cooking method:

1. Shredded onion half rings should be simmered for half an hour at a very low burner power. Don't let them burn.
2. Enter wine.
3. When the alcohol has evaporated, add the chopped liver. Simmer for 10-12 minutes.
4. Before serving, add salt and balsamic cream.

How to fry beef liver

The basic scheme for preparing this offal on the stove is what professionals advise starting with when trying to fry if you have no experience at all. If the fried beef liver turns out well according to this recipe, you can try adding vegetables, mushrooms, any boiled cereals or pasta, and playing with spices. If desired, after frying, the dish can be poured with sauce/broth and simmered.

Ingredients:

• beef liver – 700 g;
• bulb onions;
• salt.

Cooking method:

1. Heat the frying pan. Sauté the chopped onion.
2. Sprinkle in the offal pieces rolled in flour. At maximum heat, fry for 3-4 minutes on each side.
3. When a uniform crust appears everywhere, add salt and cover with a lid. Turn off the stove. Let it take 8-10 minutes.

Beef Stroganoff

The traditional recipe for this hot second called for young soft veal, but beef liver Stroganoff style with gravy looks no worse, and its taste is excellent. As a side dish, it is recommended to boil the potatoes or cut them into cubes and fry them with a small amount of butter. Be sure to serve with chopped herbs.

Ingredients:

• beef liver – 600 g;
• onions – 2 pcs.;
• flour – 2 tbsp. l. with a slide;
• sour cream - a glass;
• vegetable oil;
• salt.

Cooking method:

1. Mix bulk products.
2. Peel and cut the liver.
3. Roll in salted flour, fry for 10 minutes.
4. Add chopped onion, after a minute pour in 1.5 cups of boiled water.
5. After a quarter of an hour, add sour cream, cook over low heat for 6-7 minutes.

Goulash

The aromatic and appetizing Hungarian dish quickly gained popularity around the world, because goulash is tasty and healthy. If you modify the classic recipe, it is also low-calorie. Beef liver goulash is an excellent option for a diet menu: the vegetable component gives the offal a unique taste, and sour cream and tomato paste form a delicate gravy.

Ingredients:

• liver – 700 g;
• carrot;
• bell pepper;
• milk - a glass;
• starch - half a glass;
• salt;
• tomato paste – 2 tbsp. l.;
• vegetable oil.

Cooking method:

1. Cut the washed, peeled and milk-soaked liver.
2. Chop the vegetables (with onions) equally. Fry for 5-6 minutes in oil.
3. Add beef liver sprinkled with starch, cook for 3-4 minutes.
4. Add half a glass of water, sour cream, tomato paste. Simmer for 25 minutes.

Gravy

The dish is convenient to prepare when you need to supplement an “empty” side dish with something – buckwheat, rice, pasta. Tender and juicy beef liver gravy can be frozen in portions and stored for up to a month. Then it is used when there is a lack of time to prepare a complex dinner. Even in the photo, the dish, complemented with gravy, looks beautiful, appetizing, and appropriate for an everyday table.

Ingredients:

• beef liver – 600 g;
• carrot;
• tomatoes – 2 pcs.;
• garlic cloves – 3 pcs.;
• Sweet pepper;
• starch - 4 tbsp. l.
• oil;
• ground white pepper.

Cooking method:

1. Grind the peeled liver with a food processor and mix with grated garlic. Fry for 4-5 minutes.
2. Add blanched chopped tomatoes, grated carrots, chopped pepper. Cook for 10-12 minutes.
3. Pour in a glass of water, add starch, throw in a couple of grams of ground pepper. Remove from heat when the gravy thickens.

Liver cake

According to the principle of operation, this recipe is similar to the one indicated for pancakes, only the dough has a liquid consistency. Baked cakes must be soaked so that they remain soft. The classic recipe for beef liver cake for this purpose involves using only sour cream, but professionals advise adding a little vegetable frying here.

Ingredients:

• liver – 700 g;
• eggs – 2 pcs.;
• carrots – 2 pcs.;
• milk – 2 glasses;
• salt;
• frying oil;
• sour cream – 250 g.

Cooking method:

1. Make a batter from blender-ground liver, eggs, milk and salt.
2. Heat a frying pan with oil. Pour in a ladleful of “batter” to create a thick crust. Bake each for a minute and a half.
3. Grate the onion and carrots and fry separately. Combine with sour cream - this will be a layer.
4. Making a cake like in the culinary photos is simple: put the cake layer on top and add a layer on top. Then again the cake layer and again the layer. Let sit overnight before serving.

In the oven

Connoisseurs of simple dietary recipes that do not lack a pleasant taste may like tender liver chops under a cheese-apple cap with sour cream filling. Beef liver dishes in the oven frighten housewives because the offal can become tough, but adding sauce (or even vegetable broth) will prevent this from happening. For added security, cover the baking sheet with foil to retain moisture.

Ingredients:

• liver – 600 g;
• apple;
• cheese – 250 g;
• sour cream – 100 g;
• greenery;
• salt.

Cooking method:

1. Remove the film from the liver and cut off a large piece. Add salt.
2. Place on a baking sheet, cover with coarsely grated apple, similar to shredded cheese.
3. Pour in sour cream, sprinkle with herbs. Bake for half an hour at 180 degrees.

For a couple

If you have problems with the digestive tract or simply want to lose weight, doctors advise including dietary dishes made from beef liver in your diet. Most of them are prepared using a double boiler: this way the offal remains soft, juicy, and does not acquire excess fat content. An excellent option for this dish is steamed cutlets, which can be served with stewed vegetables.

Ingredients:

• beef liver – 550 g;
• young zucchini – 200 g;
• thin oat flakes – 3 tbsp. l.;
• garlic clove;
• salt.

Cooking method:

1. Grate the peeled zucchini and squeeze with your hands.
2. Combine with chopped liver in a blender. Add salt.
3. Add oatmeal and grated garlic.
4. Form cutlets and cook in a double boiler for half an hour.

Video

So, you have purchased fresh beef liver. Rinse the offal well in running water. Cut out the bile ducts, vessels and remove the film. It can be easily removed. Just pry it up with your hands and remove it. If this is not done, the film will shrink during heat treatment and give the liver a hard and rubbery structure.

Using a sharp knife, cut the liver into portions, 5-8 mm high, so that they are well fried inside.


Place the chopped beef liver in a deep bowl and cover with cold water or milk for a couple of hours. After an hour, the water can be replaced with fresh water.

To deliciously fry the liver, you can marinate its slices in soy sauce for a couple of hours. The marinade is sometimes prepared with the addition of a small amount of white wine (or lemon juice) and grated garlic.

Place in a colander and allow excess liquid to drain. Dry with a paper towel. Lightly salt and pepper. A mixture of Provençal herbs harmonizes very well with the offal.

Some housewives lightly beat the liver with a hammer before frying to make it soft. To prevent splashes from flying in different directions when beating, cover the pieces with film (plastic bag), only then proceed with the procedure. As an option, you can pierce the steaks with a tenderizer.

Bread the liver slices on all sides in wheat flour. Breading helps retain natural juices in the liver, making it tender and soft.

The liver is breaded not only in flour, but also in breadcrumbs. Some recipes call for frying the liver in a lezone.

Heat sunflower oil in a frying pan. Place the liver pieces. Set the fire to low. Cover the pan with a lid. Fry for 4-5 minutes on one side, until lightly browned. Carefully turn over and continue to fry for another 2-4 minutes, also with the lid closed.

How and for how long to fry so that the liver turns out soft and juicy? Dip breaded steaks only into hot vegetable oil. Do not overcook the offal in the pan. It should be fried for no more than five minutes on each side, otherwise it will become tough. Do not make the heat too high, otherwise the slices will burn on the outside and remain raw on the inside. Over low heat, the offal will turn out dry and tasteless. The optimal fire is medium.

Another option for softening the liver is to sprinkle it with baking soda and put it in the refrigerator for an hour. After an hour, rinse the liver from soda and start frying.


Place the fried steaks in foil and wrap well on all sides. Leave for 15-20 minutes until they are ready. Check readiness by piercing the liver pieces with a fork or toothpick. If pink juice leaks from inside, the steaks need to be cooked a little more or cooked in the oven (microwave). After cooking, serve the dish with any side dish. It is advisable to eat the steak immediately after frying, warm.


Bon appetit!

Offal is a fairly healthy type of food. They contain a large number of substances that have a beneficial effect on the functioning of the body. This type of food includes beef liver. This product can be called dietary. It is consumed fried, stewed, boiled. The sections of this article tell you how to prepare beef liver so that it retains its beneficial properties and has a wonderful taste.

Choosing the right product

Many housewives do not want to include such food in their diet. They think that liver dishes are too tough, dry and bitter. However, you should not refuse such a product.

After all, it has many useful properties. Beef liver contains substances that are necessary to maintain good health (amino acids, vitamins A and B). Thanks to these compounds, hemoglobin levels increase, the condition of the eyes and nervous system improves, and the body's defenses are strengthened. Today there are many dishes with this ingredient. Knowing how to cook beef liver correctly, you can diversify your diet with delicious dishes. Much depends on the choice of product. It should be neither too dark nor very light in color. The ideal color is the shade of ripe cherry. The presence of a large number of vessels and veins is undesirable. Therefore, it is better to purchase not the central fragment of the liver, but the outermost one. The surface of a quality product is smooth, without dry areas or dark spots. A sweetish, but not sour, odor is acceptable.

Features of heat treatment

Many housewives are interested in the question of how to cook beef liver soft and juicy. First of all, both raw and frozen products are suitable for frying, boiling or stewing. However, the first option is preferable. Pork liver undergoes heat treatment faster than beef liver. As a rule, there are fewer films and veins on it. But a significant disadvantage of this product is that it contains a fairly large amount of fat.

Calf liver is lean and has a fairly light color. Its structure is loose. The product obtained from an adult animal is denser. It requires more time for heat treatment. Speaking about how to cook juicy beef liver, it should be noted that you first need to rinse it and clean it of veins, and then soak it in milk for about 1 hour. Some chefs recommend sprinkling the product with baking soda. Then it will be juicier and softer. In addition, it is recommended to cook the liver for 20 to 40 minutes. However, this period of time may vary. It depends on the age of the animal, the length and thickness of the pieces.

Beef liver should be fried and stewed for 6 to 10 minutes. There is no need to exceed the heat treatment time. Otherwise, the product will turn out too dry and tough. Salt the liver a few minutes before the end of cooking. Cream and sour cream are also added to it. These components are not required to be used. However, they give the product juiciness and delicate taste.

Liver cooked with sour cream and onions

The dish contains the following ingredients:

1. A little table salt and ground black pepper.
2. Carrot (1 root vegetable).
3. Half a kilo of beef liver.
4. Onion head.
5. 6 large spoons of high fat sour cream.

How about this recipe?

This product needs to be rinsed. The veins are removed from it, the films are removed. The liver should be chopped into fragments about 10 millimeters thick. The pieces are placed in a deep bowl with very hot water. Hold for about 5 minutes. The onion and carrots must be peeled and rinsed. The first component is cut into round slices, the second is crushed using a grater.

How to cook soft beef liver? To do this, the surface of the frying pan must be heated. Place some vegetable fat on it. The liver is cooked on the stove until the crust appears golden brown. Then the vessel in which the product was fried must be covered with a lid. Simmer the dish for 5 minutes. You should add a little table salt and ground pepper to it. Pieces of onions and carrots are also cooked on the stove with vegetable fat. For the sauce, mix sour cream with 2 large spoons of very hot water. This gravy is combined with fried vegetables. A little salt and pepper is also placed in the bowl.

Prepare the sauce on the stove until it starts to boil. Then the gravy is combined with pieces of liver. The dish needs to simmer for about five more minutes.

This dish goes well with various side dishes (boiled cereals, potatoes), as well as vegetable salads.

A simple recipe for fried liver

The dish contains the following components:

1. Onion head.
2. 3 large spoons of wheat flour.
3. The same amount of melted butter.
4. Half a kilogram of beef liver.
5. A little table salt and ground black pepper.

This is a fairly simple dish. To make it, the hostess will not need much time. How about this recipe?

This product should be rinsed. The veins are removed from it. The film also needs to be removed. The liver is chopped into small fragments. They need to be covered with a layer of wheat flour. The onion head is cut into semicircular slices. This product should be cooked on the stove with vegetable fat for about 5 minutes. Then liver fragments are placed on its surface. The food is sprinkled with table salt and black pepper. It is cooked on fire for 7 minutes.

Beef liver in mustard sauce

For this savory dish you will need the following ingredients:

1. 3 large spoons of cow's butter.
2. A glass of milk.
3. 2 onions.
4. Half a small spoon of spices.
5. A little table salt.
6. About 700 grams of beef liver.
7. 2 large spoons of mustard.
8. The same amount of wheat flour.

To prepare beef liver according to the recipe with mustard sauce, this product must be rinsed. It is cleared of films and tubes and chopped into small fragments. The pieces should be sprinkled with table salt and placed in a bowl with milk for about a quarter of an hour. Wheat flour is combined with spices. The liver should be coated with this mixture and cooked in a frying pan with cow butter. Then the pre-chopped onion is placed in the dish. The food should be left on the stove for some time. Then it is covered with an even layer of mustard.

After this, the liver must be kept on the fire for another two minutes.

Dish with added vegetables

The food contains the following components:

1. 200 grams of green beans.
2. 3 large spoons of vegetable fat.
3. A little table salt and pepper.
4. About half a kilo of beef liver.
5. Onion head.
6. Carrots (1 root vegetable).
7. Bell pepper.

How to cook beef liver in a frying pan with vegetables?

To do this, the offal is washed and cleaned. They cut it into small fragments. The onion head should be chopped into semicircular pieces. The carrots are chopped using a grater. Bell peppers should be cut into slices. The liver is cooked over fire with vegetable fat for about 3 minutes. Then it is combined with vegetables. The dish must be simmered. Add a little table salt and pepper to it. After 10 minutes, the food can be removed from the stove.

Products for the liver according to an oriental recipe

The dish contains the following:

1. Large spoon of starch.
2. Onion head.
3. 2 cloves of garlic.
4. Half a small spoon of curry spice.
5. The same amount of paprika.
6. 3 large spoons of soy sauce.
7. Half a kilo of beef liver.
8. A little table salt.
9. A large spoonful of tomato paste.
10. The same amount of honey in liquid form.

How to cook soft beef liver in a frying pan according to an oriental recipe?

This is discussed in the next section of the article. In general, the food is considered quite original and interesting.

Cooking process

Beef liver should be rinsed and cleaned. The offal is chopped into small strips and beaten with a hammer. Starch must be combined with table salt, vegetable fat, spices and chopped garlic. The liver is placed in this mixture for about 15 minutes. The onion head is chopped into round slices. Soy sauce should be combined with tomato paste and honey in liquid form. Liver fragments are cooked over fire with the addition of vegetable fat. A golden brown crust should appear on the surface of the pieces. Then put the onion in the bowl and leave it on the stove for 2 minutes. Then the dish is combined with sauce. You can pour in 50 milliliters of hot water. The dish must be simmered for about 7 minutes.

There are many ways to cook beef liver. Recipes and food options are very diverse. The main thing is to follow a number of recommendations in order to select and process the product correctly. Then it will turn out tasty and will not lose its softness, juiciness and healthy qualities.

Pork liver is a source of amino acids, vitamins and minerals. It contains more iron than beef, so it is especially useful for people with low hemoglobin. Some people don't like it because it's slightly bitter. But you just need to know how to cook pork liver deliciously.

Pork liver, unlike beef liver, is more tender, so it is ideal for making pates, liver sausages, and liver pies. Start preparing the liver with proper processing:

1. Cut out the ducts.
2. If you plan to fry, rub it with salt, leave for eight to ten minutes, then remove the film. To prepare minced meat, you don’t have to remove the film.
3. To remove bitterness and specific aroma, soak in milk for several hours.
4. To make the offal tender when frying, beat it.

Pork liver pate

As mentioned above, pork liver makes delicious pates. Take 0.5 kg of meat and liver, 1 tbsp. spoon of cognac and sherry, 2 heads of shallots, 1 clove of garlic, 2 sprigs of parsley, ¼ teaspoon of grated ginger, 1/8 teaspoon each of ground cloves, nutmeg, cinnamon, hot pepper, ground allspice, 1 teaspoon. spoon of salt, 250 g of bacon.

Grind the meat and liver in a meat grinder. Place all the ingredients into the minced meat and use a blender to mix until smooth. Place two thin strips of bacon in the bottom of a small deep dish. Place the liver mass on it and cover with bacon on top. Place the mold in a large container, add water and place in the oven. A “water bath” will help achieve a smooth and delicate consistency. Set it to 170˚C and bake for an hour and a half.

Remove the finished pate from a large container, wrap it in foil, press down with a weight and leave to cool. This technique will make the pate dense and finely textured.

Pork liver in a frying pan

Pork liver goes well with onions. Fry the onion in vegetable fat and remove it from the pan. Fry the offal in the same fat. To make the pork liver soft and juicy, fry the pieces in a frying pan for one minute on each side, then close the lid, reduce the heat and simmer for 10-15 minutes. Place the liver on the onion and serve with boiled rice or stewed vegetables.

How to cook soft and juicy liver

Lovers of delicious homemade food are often interested in how to cook liver so that it is soft and juicy. There are several simple recipes that will allow you to achieve this without any problems and please your family with your favorite dish.

How to cook soft and juicy chicken liver

You will need:

• • 0.5 kg chicken liver;

• • 3 onions;

• • 1 carrot;

• • 4 tbsp. spoons of medium fat sour cream;

• • salt and pepper.

Soft and juicy chicken liver in sour cream is one of the most famous varieties of the dish. Chicken liver is considered the softest and most pliable to cook, so it is enough to rinse it and keep it in cool water for 30 minutes, after which you can start cooking. Clean it from the bile ducts and film, cut into small bars. Season with salt and pepper.

Chop the onion and carrots into small cubes, then fry over medium heat until golden brown. Dip liver pieces in flour and fry in vegetable oil in a separate frying pan until a crust forms. Add the onions and carrots, then simmer for 15 minutes over low heat, covering the pan with a lid. Add a tablespoon of water periodically to prevent the dish from burning and to simmer well.

Add 2-3 tablespoons of sour cream to the liver and simmer for another 10-15 minutes, stirring occasionally. Check the finished dish for hardness. If you want the liver to be softer and juicier, you can add another 1-2 tablespoons of water and simmer longer until the dish meets the desired taste.

How to cook soft and juicy pork liver

You will need:

• • 0.5 kg pork liver;

• • 5 tbsp. spoons of flour;

• • 2 tbsp. spoons of mayonnaise;

• • 2 tbsp. spoons of sour cream;

• • 1 onion;

• • spices.

Pork liver has a high blood content, which makes it more bitter than chicken liver. After washing the liver, soak it in cold water for another 1-1.5 hours. Then clean off the veins and rinse again under running water. Cut into small cubes so that later they are well fried and become soft and juicy.

Dip the liver in flour, adding salt and spices. Heat a frying pan and fry the liver in vegetable oil. Please note that at this stage the dish should not be fully cooked, so remove the liver when it begins to release juice abundantly and place it on a plate.

Prepare a sauce for further stewing of pork liver. Pour a glass of water into the pan, then bring to a boil. Add mayonnaise and sour cream, stir. Place the liver pieces and diced onion into the boiling sauce. Simmer over low heat for 20 minutes until the dish reaches the desired degree of softness.

How to cook soft and juicy beef liver

You will need:

• • 500 g beef liver;

• • 2 carrots;

• • 2 onions;

• • 3 cabbage leaves;

• • 1 tbsp. spoon of milk;

• • 1 tbsp. spoon of buckwheat;

• • pork fat mesh;

• • salt.

Beef liver is the toughest and most bitter, but it can be prepared deliciously in the form of so-called liverworts. Boil buckwheat in salted water. Peel the film from the beef liver, cut into cubes and soak in milk for half an hour. Chop the onions and carrots and sauté in vegetable oil. Pass the pieces of liver and fried vegetables through a meat grinder or grind in a blender. Mix the resulting minced meat with the prepared one and add salt to taste.

Cut the pork fat mesh into 10x10 cm squares. Wrap a tablespoon of liver mass in them, making something like cabbage rolls. Fry the preparations in vegetable oil until crispy, then place them in a pot or heat-resistant dish, covering it with cabbage leaves. Pour a small amount of boiling water into the dish, cover with foil or a lid and cook in an oven preheated to 180 degrees for 20 minutes.

How to deliciously fry pork liver

Many housewives are concerned with the question of how to cook the liver more deliciously so that it is not tough. This recipe helps ensure that the liver is juicy and soft. It will take about half an hour to prepare this gravy.

You will need

• - 500 g pork liver;
• - 300 g kefir;
• - salt and ground black pepper to taste;
• - 1 onion head;
• - 1 fresh carrot;
• - vegetable oil for frying.

Instructions

Prepare a frying pan in which you will fry all the ingredients. Peel the onion and chop it finely. Peel the carrots and grate them on a coarse grater. Place carrots and onions in a greased frying pan.

Cut the liver into strips (the smaller the better). Add to vegetables and fry over medium heat until the liver stops bleeding.

Add kefir, salt and pepper, reduce heat to low and simmer the liver for 20 minutes until cooked.

Helpful advice

To make it easier to slice, the liver should be chilled, so do not defrost it completely. The longer you fry the liver, the tougher it will be. Therefore, it needs to be simmered over low heat. You can use all-purpose seasoning instead of salt and pepper. To make it easier to wash liver blood off your hands and cutting board, use cold water.

Pork liver is an excellent product to diversify your home menu. Liver pancakes, cakes, casseroles, liver pies, gravies - the list is endless. There are no particular difficulties in preparing pork liver, and the dishes turn out tasty and economical, because pork liver is inexpensive.

You will need

• - pork liver;
• - cream;
• - butter and olive oil;
• - vegetables.

Instructions

When you decide to cook pork liver, purchase a fresh product - the taste of the finished dish will directly depend on this. A good liver should have a uniform brown color without any blemishes, and when cut, its surface will be porous, slightly grainy and moist. The smell of fresh liver is usually slightly sweet, but if the product smells sour, you shouldn’t buy it - this usually indicates long storage, freezing and thawing. A dry surface of the liver can also be evidence of prolonged exposure to the counter.

If you do not want to cook the liver on the day of purchase, it is better to freeze it, since it can only be stored for a long time in this form. This product consists of a fairly large amount of water, so during normal storage it will become dry, and the finished dish will ultimately not be particularly tasty.

Before cooking, peel the film from the pork liver so that later it turns out especially juicy and tender. Then wash it and soak it for at least half an hour in regular cold water or milk - this will also add juiciness to the liver and make it softer. There is one more nuance in preparing this product - add salt only at the very end, when the liver is already ready, otherwise it may turn out to be harsh.

Prepare the liver according to the traditional recipe - simmer it in sour cream with onions, carrots and herbs. To do this, soak this offal as a whole piece in milk for 1.5 hours, then remove the coarse veins and cut into small cubes. Peel and grate the carrots on a coarse grater. Cut the onion into half rings. In a deep frying pan, fry the onions and carrots in sunflower oil until half cooked. Add pork liver to the vegetables, fry everything together, stirring occasionally. As soon as the offal begins to change color, put a couple of tablespoons of sour cream in the frying pan, stir, add a glass of hot water or milk per 500 g of liver. Cover the pan with a lid, reduce heat, and simmer the liver for about 20 minutes. Stir the gravy from time to time. Don't forget to add salt to taste at the very end and add finely chopped parsley when serving.

As a side dish for liver stewed in sour cream, boiled or oven-baked potatoes, peas or mashed potatoes, buckwheat porridge, pasta, boiled rice with vegetables or mushrooms are perfect. Stewed or fresh vegetables will also be an excellent addition to such a dish, and they are low-calorie and healthy.

Bake the liver in a pot with oranges and apples - you can pleasantly surprise your guests with this dish. To prepare, cut the liver into pieces, roll in flour with a pinch of ground black pepper and fry in butter until golden brown. In a separate frying pan, fry a couple of onions, cut into half rings, and place them together with the liver in pots, add salt. Add the apple and orange cut into large cubes, pour 3-4 tbsp into each pot. tablespoons of cream and place in an oven preheated to 200°C for 20 minutes. Serve the finished liver directly in pots, sprinkled with fresh herbs. Thanks to the fruit, the liver will acquire a pleasant sweet and sour taste.

Experiment with ingredients - instead of fruit in pots, you can bake pork liver with potatoes, mushrooms or just vegetables. Just make sure the liver and potato pieces are about the same size to cook evenly. Use cream, chicken or vegetable broth, or just water will do. All ingredients can be sprinkled with grated cheese to give the dish a golden brown and tasty crust. Seasonings include black or white pepper, rosemary, and bay leaf.

Fry the pork liver over an open fire. Cut the pre-washed liver into large pieces of the same size and thread them onto skewers, alternating with thin pieces of fresh lard and any vegetables of your choice. Lard will make the kebab more juicy and tender. Place the skewers on the grill and cook as usual for 15 minutes. At the end, sprinkle directly during cooking with a mixture of salt, black and red pepper, and ground coriander. Before cooking, the liver can be soaked in milk or left for half an hour, mixed with dry mustard. And instead of fresh lard, a fat mesh is suitable, in which you need to wrap each piece. You can find it at the market in meat pavilions. During cooking, the liver will absorb all the fat, the mesh will not be visible, and the kebab will turn out especially juicy.

Pork liver makes a tasty and tender pate. To prepare it, fry 500 g of liver, cut into pieces, in a frying pan. It should be cooked well. Add salt at the end. Separately, sauté a couple of onions and carrots, cut into strips or thin slices, in butter. Cool everything, and then mix the liver with vegetables in a blender, 2 tbsp. spoons of butter, black pepper and your favorite herbs. Distribute the finished mixture in an even layer into a container of a suitable size, pour in a thin layer of melted fat, cover with a lid and put in the refrigerator for several hours. When the pate has hardened, serve it with a crispy loaf, herbs and fresh cucumbers for a tasty and healthy snack.

Use pork liver to make salads as well. Pre-fry it in butter without any additives, cool to room temperature and mix with red onion, arugula and watercress, add cherry tomatoes and a little bell pepper. Pour the finished salad with a gentle dressing mixed from 1 tbsp. spoons of lemon juice, the same amount of olive oil and 1 teaspoon of Dijon mustard.

note

Pork liver is not only a filling, but also a healthy product. It contains many amino acids, vitamins A, E and K, group B, the daily requirement of copper and cobalt.

Almost every housewife tries to diversify the holiday menu. You can surprise your guests and please your loved ones by preparing quail under the marinade. This is a delicious and unusual dish.

Many housewives love to cook liver dishes. Its prices are quite affordable, it takes little time to prepare, and it also contains a large amount of useful substances and microelements. Today we will tell you how to deliciously fry liver, introduce you to the most popular recipes, and also give you a number of tips and recommendations.

Tasty and healthy

There are foods that need to be included in your diet as often as possible. Among them is the liver. It should be eaten not only by adults, but also by children. If you have low hemoglobin, then instead of buying iron supplements at the pharmacy, try to buy this tasty dietary product more often.

A large number of delicious dishes are prepared from the liver: salads, pies, soup and even cake. You can also simply fry the liver and prepare any side dish for it. It goes well with vegetables, potatoes, rice, buckwheat and many other products. We will talk about how to fry the liver further. Try this dish once and you will immediately become a devoted fan.

How to fry beef liver

First of all, the product must be prepared for heat treatment. In stores you can buy three types of liver: chicken, pork and beef. Each of them is good in its own way.

Beef is considered one of the healthiest, as it contains a large amount of iron. It is recommended for consumption by people who have low hemoglobin. Beef liver can be boiled, stewed, fried. Let's prepare a delicious and healthy dish for lunch or dinner. To preserve the greatest amount of vitamins and microelements contained in the liver, you need to know how to fry the liver in a frying pan. We will need:

• beef liver - half a kilogram (it is best to buy unfrozen in the store);
• onions - 2-3 pieces (if desired, the amount of onions can be reduced);
• sunflower oil - one tablespoon;
• milk - one glass;
• salt, spices - to taste;
• wheat flour - 2-3 tablespoons;
• fresh greens.

Cooking technology

Frying beef liver is not difficult at all. To do this you need to follow these steps:

1. Clear the liver of film, as well as the bile ducts.
2. Cut it into small pieces. If the liver is frozen, then you need to give it time to thaw.
3. Pour milk into the pan. Lay out the liver pieces so that the liquid covers them completely.
4. Leave in the pan for thirty minutes.
5. Take a deep plate and pour flour and spices into it. We will add salt at the very end of cooking, otherwise the dish will turn out tough. Mix everything and roll pieces of liver in the resulting mixture.
6. Peel the onion and cut into rings. To prevent your eyes from getting corroded, wash your knife in cold water often.
7. Next, take a frying pan and pour in sunflower oil (you can also use butter).
8. Fry the onion for ten minutes.
9. Place the liver in the pan.
10. Stirring constantly, fry on all sides over low heat.
11. Now you need to add a little water and cover the dish being prepared with a lid. Let the liver simmer for ten minutes.
12. Now the dish can be salted. How to check if the liver is ready? Take a knife or fork and press on one of the pieces. If light juice comes out, the liver is ready.
13. Serve sprinkled with green onions or dill.

How to fry chicken liver

A fragrant and tender dish can be made from one more offal. When cooked correctly, chicken liver will certainly please anyone who tries it. We offer you a simple recipe that many housewives like. Firstly, it takes very little time to prepare. Secondly, the dish turns out tasty and satisfying. Thirdly, chicken liver is much cheaper than beef liver. Let's move on to the cooking recipe.

List of required products

To prepare, take the following ingredients:

• Chicken liver - half a kilogram (or one tray in which it is sold);
• sunflower oil - one or two tablespoons (you can take unrefined);
• wheat flour - half a glass;
• bay leaf - one or two pieces;
• salt - to taste;
• onions - two pieces.

Preparation steps:

• Chicken liver, like any other, must be washed well and cleaned of film and veins.
• Next you need to cut it into small pieces.
• Take a shallow plate and pour flour into it.
• Roll the liver pieces in flour on all sides.
• Take a frying pan and pour sunflower oil onto it.
• Turn on the stove.
• Place the chicken liver in a frying pan and fry it on all sides.
• The onion must be washed, peeled and chopped. You can do it in small pieces, but it will be more aromatic and tastier if you cut it into rings.
• Place the onion in the liver and fry over medium heat.
• Don't forget to stir the cooking dish from time to time.
• Salt and add bay leaf at the very end of cooking.
• As a side dish, you can prepare mashed potatoes or buckwheat.

Jellied pie

Now you know how to fry liver with onions. Let's try to cook another incredibly tasty dish. Your family will be absolutely delighted and will definitely ask for more. Jellied liver pie can be the main dish of a holiday table or an excellent option for a family dinner. There is nothing complicated in its preparation. Then you can see for yourself. For the liver jellied pie we will need the following products:

• wheat flour - one glass;
• baking powder - one teaspoon;
• liver (it’s best to take chicken) - half a kilogram will be enough;
• salt - half a teaspoon;
• kefir - one glass;
• baking soda - half a teaspoon;
• chicken liver - 500-600 grams;
• eggs - two pieces.

Let's move on to cooking:

• Wash the liver well and clear of films.
• Now we need to boil it for about twenty minutes. At the end of cooking, you can add a tablespoon of salt to the water. The water should be drained and the liver should be left to cool.
• When it cools down, grind it in a meat grinder or cut it into small pieces.
• Beat eggs with salt, add a glass of kefir.
• Take a deep saucepan and pour a glass of flour into it, add baking powder and mix everything well.
• Now we will add flour to the kefir mass in small portions. Stir everything carefully so that there are no lumps.
• Take a deep frying pan, grease it with sunflower oil and pour out some of the dough.
• Place the liver and carefully level it out.
• You can add onions fried in a frying pan to the filling.
• Pour out the second part of the dough.
• Place in a heated oven.
• The pie is prepared in 35-40 minutes.

Experienced housewives know very well how to fry liver, as well as prepare delicious and varied dishes from it. Please pay attention to some subtleties of processing of this product. And also take note of the useful recommendations that will help you prepare a very tasty and healthy liver dish.

• It is necessary to carefully remove the film that is on the liver. The dish will turn out more tender and pleasant to the taste.
• It is best to salt the liver at the end of cooking.
• Remember that small pieces cook best.
• When preparing beef or pork liver, the product must be placed in a small amount of milk for 20-25 minutes. By doing this, you help remove excess bitterness inherent in this product.

Finally

Now you know how to fry liver and cook delicious dishes from it. If you follow simple rules, the recipes presented in the article will not cause you any difficulties. Delight your loved ones with tender and juicy liver!