Cook liver step by step recipe. How to cook soft, juicy liver: chicken, beef, pork

This article is for those who do not yet know how to cook delicious and soft beef liver or who want to expand their culinary experience by trying a couple of new recipes. The excellent taste and nutritional characteristics of this product will allow you to get a dish that is amazing in all respects.

How delicious to cook beef liver?

Beef liver, the recipes for which can be both insanely simple and concise, or refined and multi-component, with the right approach, always turns out to be insanely tasty and no doubt useful.

1. Before cooking, the offal is prepared properly: rinsed, dried and disposed of vessels and films.
2. It is not recommended to exceed the heat treatment time of the liver. Long frying or boiling makes it tough, rubbery and not tasty.
3. The best marinade for beef liver is milk or kefir. Dairy products relieve the by-product of the bitterness often inherent in it, make it juicier and softer.

Beef liver fried with onions

Next, how to cook beef liver tasty and soft with the addition of onions, which will give the slices a special piquancy and aroma. If desired, the by-product can be seasoned with additionally ground nutmeg, a mixture of aromatic Italian or Provence herbs, and soaked in milk before cooking.

Ingredients:

• liver - 500 g;
• onions - 2 pcs.;
• flour - 4 tbsp. spoons;
• salt and pepper - to taste;
• oil - 50 ml.

Cooking

1. The liver is cut into slices no more than a centimeter thick.
2. Roll the pieces in flour, put in a pan with hot oil, fry for 3 minutes on each side, transfer to a bowl.
3. Onion is placed in the oil, sautéed until soft, liver is added, salted, peppered, flavored with seasonings if desired.
4. After a couple of minutes of languishing, the beef liver with onions will be ready to serve.

Beef liver cutlets - recipe

Beef liver cutlets are an elementary recipe and do not require the chef to have special skill or rich experience. In this case, the risk of obtaining a hard by-product is reduced, since in a twisted form and when combined with other components, it manifests its properties in a different way, although, as before, it does not require long-term frying.

Ingredients:

• liver - 500 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• semolina - 6 tbsp. spoons;
• salt and pepper - to taste;
• oil - 50 ml.

Cooking

1. Fry the onion in oil and, together with the liver, twist it in a blender or in a meat grinder.
2. Add garlic, salt, pepper, semolina to the puree, stir.
3. The base is allowed to infuse for 30-40 minutes, after which the cutlets are fried like pancakes, putting portions of minced meat in hot oil with a spoon and browning on both sides.

Beef liver chops

The following recipe is about how to cook beef liver tasty and soft by making chops out of it. In this design, the by-product turns out to be amazingly tasty and always pleases with the desired delicate texture. Beat the prepared slices should be carefully, placing them between two layers of cling film.

Ingredients:

• liver - 500 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• semolina - 6 tbsp. spoons;
• salt and pepper - to taste;
• oil - 50 ml.

Cooking

1. The liver is cut into pieces, 2 cm thick, poured with kefir and left in the refrigerator for a couple of hours.
2. Dry the soaked pieces with napkins, flavor with garlic, salt, pepper, leave for another 20-30 minutes.
3. The blanks are beaten off, breaded in flour, dipped in a beaten, salted egg and spread in heated oil.
4. After 7-10 minutes, the fried beef liver will be ready.

Beef liver goulash

Delicious and appetizing is beef liver goulash with gravy, prepared according to the recommendations described below. The dish can be made thicker or, on the contrary, increase the amount of liquid by adding more water or broth, as well as using a different composition of components that partially determine the taste of the dish.

Ingredients:

• liver - 700 g;
• onions - 2 pcs.;
• carrots and bell peppers - 1 pc.;
• garlic - 3 cloves;
• flour - ½ cup;
• milk - 200 ml;
• sour cream - 100 g;
• tomato sauce - 100 g;
• salt, pepper, spices - to taste;
• oil - 50 ml;
• water or broth - 150 ml.

Cooking

1. Diced liver is soaked in milk, then breaded in flour and left for 5 minutes.
2. Onions and carrots are sautéed in butter, liver is added and fried for 5 minutes.
3. Bulgarian pepper, sour cream, tomato are laid, water or broth is poured in, seasoned to taste, garlic is laid and allowed to boil.
4. After 7-10 minutes of languishing, beef liver gravy will be ready.

Beef stroganoff with sour cream

This original recipe is about how you can cook beef liver tasty and soft. Amazingly appetizing beef stroganoff from an offal is no less tasty than from any meat and in the best possible way to complement a side dish of potatoes, rice, buckwheat, pasta. If desired, sour cream can be supplemented with tomato sauce.

Ingredients:

• liver - 700 g;
• onion - 1 pc.;
• sugar - ½ tbsp. spoons;
• flour - 1 tbsp. spoon;
• sour cream - 200 g;
• butter - 50 g;
• water - ½ cup;
• salt, pepper, seasonings - to taste.

Cooking

1. The liver is cut into layers, which are beaten off and cut into strips.
2. Flavor the offal with salt, pepper, sugar and spices, put it in a hot dry frying pan, fry for 4 minutes.
3. Add oil, onion and fry for another 5 minutes.
4. Sprinkle the components with flour, add sour cream, spices, pour in water, let it boil, turn off the fire.
5. After 5-7 minutes, beef liver stroganoff will be ready to serve.

Beef liver in sour cream with onions

No less tasty will be just beef liver stewed in sour cream. Compared to the previous recipe, this dish is prepared faster by saving time on preparing the offal. At the end of cooking, you can add a little chopped fresh herbs and garlic to the ingredients for piquancy.

Ingredients:

• liver - 700 g;
• onion - 250 g;
• flour - 2-3 tbsp. spoons;
• sour cream - 200 g;
• butter - 50 g;
• salt, pepper, spices - to taste.

Cooking

1. The liver is cut into cubes, breaded in flour.
2. Fry onion in oil, add pieces of offal and fry for 5-7 minutes.
3. Lay sour cream, season the dish, mix and simmer under the lid for 7-10 minutes.

Beef liver in milk

In milk, you can not only soak the liver, but also stew. Actually, this is the next recipe, the result of which will be an amazing culinary composition in all respects. The main thing is to choose the right bowl in volume or adjust the amount of milk so that it completely covers the offal during languishing.

Ingredients:

• liver - 600 g;
• onions - 2 pcs.;
• flour - 2 tbsp. spoons;
• sour cream - 2 tbsp. spoons;
• butter - 50 g;
• milk - 300 ml;
• garlic - 2 cloves;
• salt, pepper, spices, herbs - to taste.

Cooking

1. The preparation of beef liver begins with its soaking, placing the thinly sliced ​​​​product in a container with milk and leaving it for 1-2 hours.
2. The soaked pieces are dried, breaded in flour and browned for a couple of minutes in oil.
3. Onions are added, after 2 minutes milk is poured in, seasoned and simmered for 5 minutes.
4. Lay sour cream, garlic, greens, warm up for 2 minutes.

How to boil beef liver so that it is soft?

Next, how to cook beef liver tasty and soft by boiling. The resulting by-product can be used as a component for decorating salads, pates, pastry fillings or serving as a side dish. Such a liver has a minimum number of calories, which will be especially appreciated by supporters of dietary nutrition.

Ingredients:

• liver - 500 g;
• water - 1.5 l;
• salt, pepper, laurel.

Cooking

1. The liver is soaked for about an hour, after which it is poured with water and set to boil.
2. Depending on the thickness of the piece, the cooking time can vary from 15 to 40 minutes.
3. Boiled beef liver is ready if clear juice flows out of it when pierced.

Beef liver in a slow cooker

Beef liver can be easily cooked using a multicooker. The by-product can be fried in the "Baking" mode or stewed using sour cream and tomato or as proposed in this recipe cream sauce. It is very tasty to supplement the dish when ready with herbs and garlic.

Ingredients:

• liver - 700 g;
• carrots and onions - 1 pc.;
• cream - 200 ml;
• sour cream - 3 tbsp. spoons;
• oil - 2 tbsp. spoons;
• water - 200 ml;
• salt, pepper, spices.

Cooking

1. In a bowl on the "Baking" fry the onions and carrots in butter until soft.
2. Add pieces of the liver, the rest of the components from the list, switch the device to the "Extinguishing" mode for 1 hour.
3. After the signal, the beef liver in cream will be ready.
   

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

Secrets of selection, processing and preparation

How to choose the right liver

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

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

How to cook soft liver

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

How to cook delicious liver

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

How to cook juicy liver

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

Dishes from the liver

yummly.com

Ingredients:

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

Cooking

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

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

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

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

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

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

yummly.com

Ingredients:

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

Cooking

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

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

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

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

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

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

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Ingredients:

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

Cooking

Heat a large frying pan over high heat, put in the pork fat, and when it is melted, add the liver. Fry it on all sides until brown.

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

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

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

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

Bon appetit!

It has long been argued about whether beef liver is harmful or useful? But today we will not argue and argue on this topic. It's a waste of time. There are such active supporters of the fact that it is harmful that they cannot be argued. Therefore, we will cook for those who love this delicious product!

And we will cook the easiest option - fried beef liver with onions. Let's cook it so that it will be soft, juicy and very tasty.

In order to cook it like this, you need to choose it correctly in a store or on the market. To make the dish not only tasty, but also healthy, it is advisable to take a fresh product. A frozen product loses many of its beneficial qualities. It will be possible to cook it deliciously, but do we want to get the maximum benefit from the product? We don’t cook this dish often, we don’t do it that often, so if you come across a good piece in the store, feel free to take it and cook it.

Before buying, pay attention to the appearance of the offal. It should be shiny and have a smooth, uniform surface. Veal liver is red, beef liver is darker. Do not take very dark, the darker the color, the older the animal, and the tougher the finished dish will be.

The smell should be pleasant, slightly sweet. If you feel that the smell does not match this, it is better to refuse the purchase. Lightly press your finger on the piece, it should not leave any marks.

Try to choose a piece where there are fewer ducts. This will reduce the processing time, they will all need to be deleted.

Do not ignore these tips, the future taste of our dish directly depends on them.

Beef liver fried with onions

We will need:

• liver - 600 gr
• onion -4 pcs (large)
• tomatoes - 2 pcs. or tomato paste
• spices - zira, coriander
• salt pepper
• vegetable oil
• greens for decoration - dill, parsley, green onions

Cooking:

1. And so we have already acquired a good fresh piece of beef liver. Now you need to rinse it thoroughly, then cut out all the ducts, remove the veins and films. If we do not do this, then it will shrink during frying. And while eating, absolutely chewy pieces will come across. If we remove everything in a timely manner, then this will allow us to get a juicy and tender dish.

2. When all the excess has been removed and cleaned, cut it into pieces 2 cm thick, 5 cm long. Some pieces will be smaller, but try to make the thickness the same.

3. Cut the onion into half rings 0.4-0.5 cm thick. Do not cut off the tails; it is convenient to hold the onion for them when cutting.

4. Grate the tomatoes, remove the remaining skin. And you can hold the tomatoes in boiling water for 1 minute, then the skin will be very easy to remove. Also grate the tomato. Or the second option is to cut the tomato into 2x2 cm cubes.

If cooking in winter and the tomatoes are not juicy, use tomato paste. I use in preparation. If you have store-bought pasta, take two tablespoons of it. It is more concentrated, so much will be enough.

5. Put the pan on the fire, pour vegetable oil, a little. So that it slightly covers the bottom. When the oil is warm, put the offal in the pan and fry over high heat for 30-40 seconds. from each side. And then we put it on a separate plate. Note that we did not salt the product beforehand. Our task is to quickly “seal” all the juice in it, so that in the process of further preparation it is preserved in every piece. In this case, it will turn out juicy and tender.

6. From the amount of product indicated in the recipe, I got two batches. If pink juice appears on the already fried pieces, it's okay, the liver will be subjected to further heat treatment.

7. In a separate frying pan, fry the onion in a small amount of vegetable oil until golden brown. It is not necessary to make a big fire, let it come slowly over medium heat. This offal is very good with onions, so you don’t need to feel sorry for onions. Firstly, the onion will enrich the dryish liver with its juice, and it will also become juicy and very tasty. And secondly, the onion itself in this dish will become very tasty.

8. When the onions are fried, add the tomato puree. Fry everything together for 5 minutes.

9. Transfer the contents to a separate plate. Put a layer of liver into the freed pan. Pour the juice that remained from her in a plate on top. In no case do not pour, it will give the right taste to the finished dish. Salt, put onion and tomato on top, salt it too. First, a little, then when everything is darkened for about 10 minutes, we will try and add more salt, but this is already necessary.

10. Ceiling zira and coriander in a mortar. Add spices to the pan.

11. Pour a glass of boiling water and cover. Bring to a boil over high heat, then reduce heat to low. Simmer for 15 minutes. Try to see if there is enough salt. Simmer another 10 minutes.

12. Open the lid, pepper. Cover again, after 5 minutes turn off the gas, do not open the lid, let it brew for 15 minutes.

The total quenching time is 30-40 minutes. During this time, almost all of the water will evaporate. If you like with gravy, then pour a little more water.

Beef liver fried with onions - the second option

1. First, fry the onion. Also golden brown.

2. As fried, add the liver and spices. Now do not yawn, mix everything well. In order for it to fry evenly, it is necessary to interfere almost constantly.

3. When the food is browned, pour 200 ml. boiling water. Cover with a lid and simmer for 10-15 minutes.

4. After this time, add tomato paste or tomatoes, pepper and salt to taste.

5. Stew for another 10 minutes. Turn off the heat and leave the lid on for another 10-15 minutes.

If you like lightly fried liver, then you need to fry it over high heat for 10 minutes.

If you like well-done, then you need to simmer on low heat for 30-40 minutes.

It can be served on a large separate dish, or on a portioned plate with a side dish. For a side dish, it is good to use,. Today I wanted some variety, and I made a side dish of grilled baby zucchini. Moreover, now there are more and more of them every day, they have a lot of vitamins, and they are just very tasty!

Grilled zucchini in the oven

We will need:

• zucchini - 4 pieces
• salt - to taste

Cooking:

1. Wash zucchini, dry, peel if the skin is rough. Cut into 4 parts, salt.

2. Put on a grate greased with vegetable oil, put in a preheated oven. Bake on the "Grill" mode until cooked. If your oven does not have such a mode, then bake at a temperature of 180 degrees until cooked, about 25-30 minutes.

Ready-made fresh young zucchini are very tasty, soft and juicy. If you've never made one like this before, I highly recommend giving it a try. I'm sure you won't be indifferent!

Bon appetit!

Beef liver - Stroganoff

We need:

• 500 g beef liver
• 150 g sour cream 20%
• 2 tbsp tomato sauce or 1 tbsp. tomato paste
• 2 onions
• 1.5 tbsp starch, any
• 1.5 tbsp honey mustard
• 25 g butter
• 3 tbsp vegetable oil
• salt, pepper - to taste
• 2 bay leaves
• 2 tbsp chopped parsley, dill and green onions

Cooking:

1. It is advisable to soak the liver in milk for at least 1 hour, remove the film and ducts, cut into large cubes.

2. Salt the liver cubes, sprinkle with starch and fry in a mixture of vegetable and butter oils (50:50), previously in a well-heated frying pan.

3. Put the beef liver in a pan in one layer so that its pieces do not touch each other. Fry the liver 2 - 2.5 minutes on each side, until browned.

4. Separately, fry the onion until light golden.

5. Prepare the sauce, for which we mix the tomato with sour cream and mustard, mix well until smooth.

6. Add onion, bay leaf to the finished liver and pour the prepared sauce, simmer for 2-3 minutes, taste for salt, add chopped herbs.

Liver Stroganoff is served with a side dish of: rice, buckwheat, potatoes.

Delicious oriental beef liver

We need:

• 500 g beef liver
• 1 tbsp vegetable oil for marinade
• 1 tbsp honey
• 4 tbsp soy sauce
• 1.5 tbsp starch
• 2 tbsp tomato paste
• 1 pc onion
• salt to taste
• 3 cloves of garlic
• 0.5 tsp paprika, 0.5 tsp ground black pepper
• 50 ml water

Cooking:

1. Wash the beef liver, remove the skin and cut out the ducts. Cut into pieces 1.5 cm thick, 2 cm x 5 cm in size and beat off.

2. It needs to be marinated, for which we mix the starch with vegetable oil, squeeze the garlic through the garlic, mix with black pepper and paprika, roll the liver well in this mixture. We leave it for 20-30 minutes.

3. Meanwhile, fry the onion, cut into half rings, in vegetable oil.

4. To fill the liver, prepare the sauce: mix soy sauce with tomato paste, honey and 50 ml of water and set aside.

5. Heat up a frying pan with vegetable oil and fry the liver on both sides for 2 minutes. We try to have the liver in one layer, if we have a lot of it, then fry it in two steps.

6. In a saucepan with a thick bottom or in a deep frying pan, put the liver, onion and pour everything with sauce, put on fire. Simmer for 10 minutes, 5 minutes before the end of cooking - salt.

Liver soufflé in the oven

We need:

• 500 g beef or pork liver
• 3 onions
• 2 carrots
• 2 eggs
• 100 ml milk
• 4 tbsp flour
• salt, ground pepper to taste
• butter for greasing the mold

1. Peel the vegetables and cut into cubes.

2. We also cut the prepared liver into pieces. We put everything in a blender bowl and interrupt 2 times.

3. Lightly beat the eggs with a whisk, combine with milk and mix thoroughly.

4. Pour the egg mixture into the liver mixture, add flour, salt, pepper and mix. There should be no lumps in the resulting souffle, so we try.

5. Preheat the oven to 180 degrees.

6. We take a ceramic or glass form, grease with butter and fill it with a soufflé.

We bake 45 minutes.

Liver pate without butter

We need:

• 800 g liver any
• 1 tbsp flour
• 500 ml ryazhenka
• 1 pc onion
• 1 carrot
• 50 ml water
• salt, red hot pepper, cumin or your favorite spices - to taste
• olive or vegetable oil
• 4 boiled eggs
• 1 pack instant gelatin

Cooking:

1. Prepared and chopped vegetables: fry onions and carrots in olive oil for 5 minutes, then add a little water, simmer for another 5 minutes.

2. Wash the liver, clean from the film and ducts, cut into cubes.

In a heated frying pan with oil, fry it, salt, add your favorite spices, mix.

3. Beef liver is fried until light brown on both sides, then add flour, mix and fry for 1 minute, pour fermented baked milk, simmer under the lid for 10 minutes.

Tip: You can check the liver for readiness as follows: remove the largest piece from the pan and cut in half with a knife, if blood does not ooze, it is ready, if it oozes, simmer for another 3-5 minutes.

4. Grind the liver and vegetables in a blender, taste for salt, add salt if necessary.

Important: The resulting pate can be transferred in this form to a vessel, put in the refrigerator and used for sandwiches.

We, mix with a bag of instant gelatin and mix.

Grease the form with oil, shift half of the mixture, put the peeled eggs in one row,

cover with the second part of the pate, cover with cling film and send for 2 hours in the refrigerator.

5. Serve at the table with sliced ​​\u200b\u200bplates with herbs.

Turkish beef liver in tomato sauce

We need:

• 800 g beef liver
• 1.5 l vegetable oil for deep frying
• flour for breading

For tomato sauce:

• 1-2 pieces of onion
• 1 bunch of green parsley
• 1 pc chili pepper
• 3 cloves of garlic
• 3-4 tomatoes in their own juice, without skin
• salt, turmeric, paprika to taste
• vegetable oil

Cooking:

1. We clean the liver from the film and ducts, dry it on a paper towel. Cut it into large cubes, salt, pepper

and roll in flour.

2. Cooking: in heated oil, put chopped onions, garlic, herbs, hot peppers, diced tomatoes, salt and season with spices. Simmer, stirring, until done.

3. Pour (1 -1.5 l) vegetable oil into the cauldron, bring it to a boil and dip the pieces of the liver so that they do not touch each other. Fry for 2-3 minutes until crusty.

Serve with tomato sauce.

4. In the vegetable oil, where the liver was fried, put a few pieces of dried chili pepper, it will swell during heating, immediately take it out and serve with the liver.

Liver cake from a homemade cookbook

This recipe will make 10 pancakes.

We need:

For pancakes:

• 600 g liver any (chicken, beef, pork)
• 1 glass of milk (1 tbsp. = 250 ml)
• 2 chicken eggs
• 1 tbsp flour flour
• salt to taste
• 3-4 tbsp sunflower oil

For filling:

• 2-3 medium pieces, carrots
• 2 medium bulbs

For lubrication:

• 3 -5 tbsp. mayonnaise
• 2 cloves of garlic

Cooking:

1. Grind the washed, cleaned liver with an immersion blender or in a meat grinder.

Tip: It is advisable to pre-soak fresh liver for at least 40 - 454 minutes in milk.

2. Combine the crushed liver with milk, vegetable oil, salt and mix thoroughly.

3. Add flour to the resulting mixture, stir. The dough should be like thin pancakes. We leave it for 20 minutes.

4. In the meantime, prepare the filling. We chop the onion, rub the carrots on a coarse grater and fry in a small amount of sunflower oil, first the onion until golden brown, and then together with the carrots until it is soft.

5. Fry liver pancakes. First, grease the pan with oil, heat up and fry in the same way as ordinary thin pancakes, on both sides. Put the pancakes on a dish.

6. To grease the cake, mix the mayonnaise with chopped garlic or passed through the garlic.

Tip: Instead of mayonnaise, you can use sour cream 20%.

7. We collect the cake in the following sequence: grease the pancake with mayonnaise, lay out the vegetable filling and cover with the second pancake.

We do this until the pancakes run out, spread the top layer with mayonnaise and decorate with vegetables, herbs and “barrels” from liver rolls, or as your fantasy tells. Let the cake soak for a couple of hours, and then you can serve it to the table.

Festive liver rolls

The yield of rolls according to this recipe is 10 pieces, with a frying pan diameter of 24 cm.

We need:

For liver pancakes:

• 500 g of any raw liver
• 1 pc onion, medium
• 3 eggs
• 250 ml milk
• 35 ml vegetable oil
• 1 tsp salt
• 0.5 tsp ground black pepper
• 150 g flour

For filling:

• 1 large onion
• 1 large carrot
• 150 g hard cheese
• 2-3 sprigs of fresh dill
• 5 cloves of garlic
• 300 g homemade mayonnaise
• salt, ground pepper to taste
• refined sunflower oil for frying

Cooking:

1. For the filling: finely chop the onion, three carrots on a fine grater. Fry the onion in vegetable oil first until transparent, and then the carrots and onions until soft. Salt lightly and put on a paper towel to remove excess fat.

Tip: The filling can also serve as champignon mushrooms fried with onions and carrots.

2. Wash the liver, clean it and, together with the raw onion, grind it in a meat grinder.

3. Add milk, sunflower oil, eggs, salt, pepper to the ground liver, add flour and mix. The resulting mixture is again passed through a meat grinder.

4. Lubricate the pan with oil, heat up and fry the liver pancakes, on both sides. Put in a pile.

5. For spreading, mix mayonnaise with squeezed garlic, chopped dill, hard cheese grated on a fine grater and mix everything thoroughly.

6. We form rolls: spread the pancake with mayonnaise, spread the fried vegetables on top and roll the roll tightly.

We do this with all pancakes. Serve cut into portions.

Bon appetit!

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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 a variety of dishes, including dietary ones, since its energy value is 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 raw materials and the exact observance of the technology of their preparation invariably guarantee a 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.
• Prepare 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 the 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 the liver fried according to a simple recipe, you need to serve a side dish and sour cream sauce, you can 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;
• dry red 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 emphasize the delicate taste of the 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 for 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.

Beef liver prepared according to this recipe is recommended to be served with vegetable salad.

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