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

Hello. Do you love cookies? Liver is one of my favorite foods to cook with.

Firstly, it is prepared simply and quickly. Secondly, when cooked correctly, it is simply very tasty.

It is believed that this product is well absorbed by the body, rich in protein, vitamins and minerals.

Therefore, I will give some advice on what needs to be done so that the liver dish is not dry and hard.

How to choose the right liver

First, select the liver in the store. It should have a pleasant sweetish aroma, no damage, large vessels, the surface is elastic and smooth. It is better to take chilled pieces, rather than freezing. Pay attention to color:

Chicken - should be a brown-burgundy hue with a shiny surface and a sweetish aroma.

Beef - has the color of ripe cherries with scarlet blood and notes of sweet smell, a white film that easily separates from the main meat.

Pork - brown, with a smooth surface without spots.

Little but useful secrets of cooking liver

Before cooking, be sure to get rid of the film. Rinse the liver in cold running water, then scald with boiling water. We take it out of the water, put it on a board and make a small incision, then we need to pry it with our thumb and carefully separate the film.

Large veins and vessels must be removed, otherwise it will affect the tenderness of the finished dish. Also, bitterness may appear from them. Here you need a sharp knife. Cut the pieces along the vessels and bile ducts.

To make it tender, cut into portions and soak in cold milk for 30-40 minutes. After that, dry it.

In order to make the liver airy and soft during frying, it is better to cut it into small pieces so that their thickness is about 1.5 centimeters.

For juiciness and softness, it must be fried in a well-heated pan for 5 minutes on each side. The main thing is not to overcook, otherwise it will be tough. Pre-dip each piece in flour. This forms an appetizing crust.

It is advisable to add salt at the end of cooking, as salt takes moisture away, and this can make it dry.

Sour cream and cream also contribute to juiciness and softness if they are added during the cooking process. You need to simmer in them for no more than 20 minutes.

Now we know how to properly select and process the liver before cooking. It's time to get straight into cooking. I have selected for you 5 of my favorite, simple and quick recipes for cooking liver dishes at home, step by step with a photo.

Stroganoff liver classic recipe

One of the most popular recipes for this product.

Ingredients:

• beef liver - 500 gr.
• sour cream - 300 gr.
• onion - 2 pcs.
• salt
• pepper
• vegetable oil

Cooking:

Finely chop the onion.
Peel the liver from films, cut into cubes.
Fry the onion in vegetable oil until golden brown.
Add the liver, salt, pepper, fry on all sides.
Add sour cream, simmer for 15-20 minutes.

Rice, pasta or mashed potatoes can be served as a side dish. From the indicated amount of ingredients, 5-6 servings are obtained.

Souffle liver like in kindergarten

Probably one of my favorite foods as a kid. And most importantly, no special tricks either. Prepare easily and quickly. Such a soufflé can be prepared not only from beef liver, but also from any other, as well as from pork, chicken and even fish. If you get a dry minced meat, do not rush to get upset. Add milk or butter to it, stir again.

Ingredients:

• Beef liver - 500 gr.
• Long loaf (white) 2-3 pieces
• Cream - 100 gr.
• Butter - 50 grams
• Onion - 1 pc.
• Carrot - 1 pc.
• Flour - 3-5 tbsp. spoons
• Salt to taste.

Cooking:

Liver, carrots and onions scroll through a meat grinder.

Beat the eggs, then add to the liver, and pour over the cream. Salt. Add flour and stir. The mass should be like pancakes.

Grease a baking dish with butter (silicone molds do not need to be greased). Bake at 180 degrees for 40-45 minutes.
Readiness to check with a toothpick or a match (it is necessary to pierce the soufflé, if the toothpick is dry - the soufflé is ready).

Ready soufflé can be served both cold and warm. The soufflé can be cut into portions or spread on bread like a pâté. Or serve with a side dish - rice, buckwheat, pasta, or potatoes in any form.

Delicious chicken liver in sour cream - a gentle and quick dinner for the family

It will take you no more than 30 minutes to prepare the next dish, and the result will please the whole family.

Ingredients:

• Chicken liver - 300 gr.
• Sour cream - 100 gr.
• Onion - 1 pc.
• Vegetable oil - 2-3 tbsp. spoons
• Salt to taste

Cooking:

Rinse the liver, dry and cut into pieces.

Finely chop the onion and fry in a pan until translucent.

Add the liver, salt and fry, stirring for 5-7 minutes.

Then add sour cream and simmer for another 10 minutes over low heat.

Serve the finished dish with any side dish, but it is best to choose some light vegetables for this, because chicken liver in sour cream is very satisfying.

Chicken liver pate - as easy as shelling pears

Both children and adults will be happy to eat it, because it melts right in your mouth. Making an appetizer is quick and easy, and if you decorate sandwiches or canapes in an original way, you can use them as an additional dish to the festive table.

Ingredients:

• Chicken liver - 800 gr.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Butter - 50 gr.
• Salt to taste
• Greenery

Cooking:

Fry the liver in butter until the color changes. Just a couple of minutes. Remove from pan.
Cut the carrots and onions into large cubes, fry in the oil left after frying the liver until the onion is transparent.
Return the liver to the pan, cover, simmer for 15 minutes over medium heat.
Using a blender, beat all the ingredients to a paste. Or grind everything in a meat grinder.
Add finely chopped butter to the hot pate, salt, mix and refrigerate.
After 30 minutes, you can spread the sandwiches with the resulting pate.

Pork liver cutlets with rice

Such cutlets are very nutritious in themselves, and in combination with rice they are also very satisfying. You can easily feed the whole family with this dish, and besides, it is not at all necessary to prepare an additional side dish.

Ingredients:

• Pork liver - 1 kg.
• Onion - 2 pcs.
• Rice - 1.5 cups
• Salt, pepper to taste

1. Chop the onion and fry in a pan until golden brown

2. Cut the liver into cubes and pass through a meat grinder

3. Boil rice, put to the liver and mix

4. Add fried onion and spices to taste, mix again

5. Put the cutlets like pancakes and fry on both sides for 3 minutes.

Together with cutlets, it is better to serve fresh vegetables and decorate the plate with herbs.

Now you know how to cook delicious and quick liver dishes and it will not be difficult for you to create a festive lunch or a quick dinner. Properly cooked liver turns into a culinary and aesthetic delight that you want to cook again and again, adding unusual spices and ingredients.

One of the most useful meat products is the liver, because it contains deficient amino acids, a lot of vitamins and minerals. No wonder it is prescribed for pregnant women and children! However, the liver has a special smell and characteristic bitterness; to get rid of them, liver pieces can be soaked in milk or in a special marinade before cooking. Sharp and odorous spices, fruits, sour cream also remove an unpleasant aftertaste, therefore they are often included in the recipe of liver dishes. The liver can be fried, stewed, baked and even stuffed. But the classic liver dish is, of course, pâté! It is prepared from any liver (however, foie gras is only from duck!), Slightly overcooked with carrots and onions, and then rubbed with egg, butter and seasonings. White wine is served with pâtés, any grape or Madeira wine is served with liver roast.

In the section "Recipes from the liver" 175 recipes

Fried liver marinated with soda and egg

The recipe for a very soft, juicy, but nevertheless well-done beef liver that just melts in your mouth! Liver slices are wrapped in a crispy thin layer of a special batter that preserves the juiciness of the liver. Cooking fried liver in batter, in...

Pressed liver for sandwiches

Pressed liver - these are pieces of liver (chicken, pork or beef), flavored with lard and carrots, pressed into a monolithic bar, which is conveniently cut into plates and laid on a sandwich. Perfect for a quick snack or breakfast...

Liver sausage in a slow cooker

Recipe for homemade liver sausage cooked in a slow cooker. The sausage turns out to be fragrant, soft, cut very easily, without falling apart. She's worth the effort! In order for the liver sausage to come out of the “correct” consistency, into minced pork liver ...

Liver rolls with cheese

The recipe for liver rolls can contain any liver (beef, pork, chicken). The main thing is that the dough for liver pancakes should be close in consistency to the dough for pancakes - not thicker and not thinner. The thickness of pancakes for rolls is approximately 5 mm. Then o...

Liver sausage with buckwheat

Homemade sausage made only from liver and buckwheat can be considered dietary. Despite the absence of fats in the fillers, the sausage turns out juicy, because broth or water is added to the minced meat. In addition, natural pork belly ...

Liver rolls with vegetable filling

Liver rolls can be made from any liver. In this recipe, the “dough” for rolls is kneaded on beef liver. But with the same success, you can fry liver pancakes from chicken liver. Choose the filling according to your taste. You can mix TV...

Turkey liver in sour cream with onions and porcini mushrooms

If you do not know how to cook delicious turkey liver, then this recipe will definitely come in handy for you. Everything is very simple. Onions and porcini mushrooms are added to the fried liver, and sour cream is added at the very end. The result is a juicy turkey liver in...

Liver shish kebab in bacon

Liver skewers in bacon are cooked infrequently, but in vain. Believe me, according to this recipe, the kebab is delicious. And it's very easy to cook. The hardest part is threading the bacon-wrapped liver onto the skewers so that the pieces don't fall off when you spin...

Chopped beef liver fritters

Many connoisseurs of the liver have already tried pancakes made from it. The dish is undeniably appetizing and tender. But pancakes prepared according to this recipe differ from the classic version: the liver is not chopped with a meat grinder, but finely chopped with a knife ....

Pork liver pate in the microwave

Microwaved Pork Liver Pate is a low-budget, physically low-cost recipe. During heat treatment, a characteristic smell of pork liver is felt, which disappears at the end of the preparation of the pate and only the piquant taste of the pate remains ...

Stewed potatoes with liver in a slow cooker

Stewed potatoes with liver in a slow cooker turns out to be rich in taste and aroma. It will take 1 hour to cook, given that you boil the liver (beef or pork) in advance. Spices and herbs for stewed potatoes, choose according to your taste, x...

Liver cake with cheese

Liver pie crusts with cheese or other layers are usually pan fried. I propose to change the pan to the oven and bake the mass for the liver cake on a baking sheet. The only difficulty is to remove the liver cake from the baking paper, but also ...

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.

commons.wikimedia.org

Ingredients:

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

Cooking

Heat a large 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!

The liver is a liver, and probably the most delicious of offal. However, like any other liver, it should not be the basis of the diet, because, like other offal, it contains both useful and harmful substances. And so, thinking about how to cook a soft, juicy liver, we must remember that it will bring benefits if it is offered a couple of times a week.

Juicy liver - general principles

In cooking, they usually use chicken, pork, beef, goose liver, turkey liver, etc. Of course, every housewife has her own secrets on how to cook a juicy, soft liver, but there are also general principles that should not be neglected.

Before cooking, the liver should be washed with cold water and carefully inspected so as not to miss the bile ducts or stains from spilled bile. They must be completely removed, otherwise strong bitterness will hopelessly spoil the taste of the finished dish.

If we are interested in how to cook a juicy, soft liver, then we must remember that this product is cooked very quickly, 10 minutes or so. It is highly undesirable to overexpose the dish on fire, otherwise the liver will become dry and harsh, even if it is cooked in sauce.

And, of course, the simplest answer to the question of how to cook a juicy, soft liver is chopped liver products: all kinds of pancakes, pancakes, pies, cakes, etc. To make the product lush and juicy, you need to add milk and an egg to it.

Recipe 1. Soft and juicy liver in sour cream

Hardly, having asked the problem of how to cook a juicy, soft liver, it will be possible to find a recipe simpler than this, which meets our desires.

Ingredients

Any liver - with a pound

Milk - for soaking

Sour cream - 250 g

Onion - 1 head

Garlic - optional, 2-3 cloves

Flour - a couple of tablespoons

Salt, pepper, spicy herbs - to taste and optional

Cooking method

Rinse the liver well and carefully examine it so that there are no traces of bile. Cut into small pieces. Place in milk for half an hour.

Lightly sauté chopped garlic and chopped onion in a frying pan. In a separate frying pan without oil, lightly calcine the flour, then pour it into the onion with garlic and add 2-3 tablespoons of sour cream there. Mix everything quickly.

The rest of the sour cream is slightly diluted with water and put in a saucepan along with the liver. Cook for about 8 minutes and put sour cream sauce with onions in a saucepan. Salt, pepper, add, if necessary, herbs and cook, stirring all the time, for another two minutes.

You can serve this liver with potatoes or pasta. However, it will also be delicious with stewed vegetables.

Recipe 2. Juicy, soft French-style liver.

How to cook a soft, juicy liver so that lovers of spicy and spicy can also like the dish? Of course, add cheese and mushrooms to it. Here is an example of such a dish.

Ingredients

Pork or turkey liver - about 600 g

Mayonnaise, preferably homemade, - 5-6 tablespoons

fleshy tomato - 1 large

Mozzarella type cheese - 100 - 200 g

Champignons - 7-9 pieces

Onion - 1 onion

Cooking method

Rinse the liver and trim if necessary. Cut the liver into pieces and tap lightly with the handle of a knife.

Cut the onion into strips and fry it a little in a pan.

In a form slightly oiled, put the liver, generously season with mayonnaise. Put the onion and chopped mushrooms on top of the mayonnaise, again a little mayonnaise, and on it - a tomato cut into semicircles.

Spread the top again with mayonnaise and cover with cheese, or grated, or, if you took salad mozzarella, you can simply cut it into circles. It is not necessary to salt the dish: mayonnaise is already salty.

Put the mold in the oven for 10-15 minutes.

Recipe 3. Juicy liver in a spicy crust

Another answer to the question: "How to cook a juicy, soft liver?" - this, of course, cook it in batter or breading. Here is one such option.

Ingredients

Chicken liver (or pork, turkey ...) - about 500 g

Carrot - 1 root vegetable

Garlic - 3-4 cloves

Spices (oregano, turmeric, curry) - to taste, but do not overdo it

Egg - 3 pieces

Breadcrumbs

Cooking method

Prepare the liver as usual (rinse, trim if necessary, salt, etc.). Cut into roughly equal pieces of medium size.

Grate the carrot as finely as possible and mix with the garlic passed through the press.

Whisk the eggs.

Mix breadcrumbs with selected spices.

Dip each piece of liver in the egg, then in the carrot, again in the egg and in the breadcrumbs. Fry in a skillet with enough oil for about 10 minutes.

Recipe 4. Soft and tasty liver for children - pancakes.

Of course, preparing a soft and juicy liver from minced liver is easier than without grinding it. And if you add a beaten egg, you can achieve even greater splendor.

Ingredients

Poultry liver - with a pound

Eggs - 2 pieces

Flour (or potato starch) - about half a cup

Greens - to taste

Salt, a little black pepper or garlic

Cooking method

Prepare the liver, dry it slightly and then pass it through a meat grinder. If your child does not like greens, then put it in a meat grinder, and if he eats, then it is better to just chop it and mix it with minced meat.

Stir flour, salt, pepper or garlic (or both) and beaten eggs into the liver. Gently mix and fry in a pan with vegetable oil.

Recipe 5. Juicy liver with vegetables

How to cook juicy, soft liver for dinner? The best option is to cook it with vegetables.

Ingredients

Beef liver (or other)

Eggplant - 1 piece

Sweet pepper - 1 piece

Tomatoes - 2-3 pieces

String beans - 200 g

Bulb

Vegetable oil

Greens, salt, pepper

Cooking method

Prepare the liver, cut and lightly fry (2-3 minutes) in a frying pan with butter. Put the liver in a saucepan or saucepan, and fry the chopped onion in a pan. Put in the liver.

If you do not like the bitter taste of eggplant, cut it, sprinkle with salt and let stand, and then rinse with cold water. But you can not do this, but simply cut the vegetable into semicircles or skewers and add to the liver and onions. Add chopped arbitrarily pepper, tomatoes and beans there. Add vegetable oil, salt, pepper and simmer over low heat for about 10 minutes. Sprinkle the finished stew with herbs.

Recipe 6. Soft liver for pies

Of course, one of the most sophisticated answers to the question of how to cook a juicy, soft liver is to cook pies with it. This dish is sure to please the whole family.

Ingredients

Ready-made puff pastry - 500 g

Liver - 600 - 700 g

Eggs - 3-4 pieces

Bulb - optional

Broth - a few tablespoons, if needed

Vegetable oil

Cooking method

Rinse the liver and trim if necessary. Fry it with vegetable oil and (if you want) with onions. Chop the liver with a knife. You can, in general, chop with a blender, but then it will be somewhat too fine.

Hard boil two or three eggs and chop them too. Add to stuffing. If it turned out dry, you need to add a few tablespoons of broth, in extreme cases - milk or water, but not oil.

Roll out the puff pastry and cut out circles. Whisk the remaining egg. Put the filling on the circles of dough and close up the pies, brushing the edges with an egg. The top of the pies can also be greased.

Recipe 7. Juicy liver - pate

It is hard to imagine a more delicious breakfast, and the festive appetizer is excellent.

Ingredients

Turkey liver, chicken or beef (usually pork is not recommended, but it will do) - 1 kg

Butter - 200 g

Carrots - 300 g

Onion - optional, one onion

Garlic - 2-3 cloves

Fat - 200 g

Walnuts - half a cup, peeled

Spices (cinnamon, nutmeg, black pepper) and salt - to taste

Cooking method

Rinse the liver and cut into small pieces.

Grate the carrots, chop the onion and sauté the vegetables until soft.

Take them out of the pan and put the chopped bacon in there. On low heat, hold it until transparent, remove with a slotted spoon. Put the liver in a pan with fat and fry it until cooked, stirring constantly.

Peel the walnuts from the skin. Skip nuts, carrots and onions, bacon, garlic and cooled liver twice through a meat grinder.

Mix the oil left in a warm place in a blender with the liver and other ingredients. Add spices. Pour into a bowl and refrigerate. You can decorate with walnut halves.

Recipe 8. Juicy, soft liver for the holiday - snack cake "Mushroom"

Ingredients

Liver - half a kilo

Chicken eggs - 4 pieces

Quail eggs - 3-5 pieces

Carrot - 1 large

Bulb - 1 large

Milk - full faceted glass

Flour - 0.5 - 1 cup

Champignons - 300 g

Dill - a small bunch

Salt, black pepper, spices - to taste

Cooking method

Pass the prepared liver through a meat grinder or chop with a blender. Salt, pepper. In a separate bowl, whisk together 2 eggs, milk and flour. Combine the mixture with the liver. The dough should be slightly thicker than for pancakes. Fry the cakes on both sides in a frying pan under the lid, trying not to break during the process of turning. But even if one cake breaks, it's not scary: you can put it in the middle, and nothing will be noticeable.

Grate the carrots, and cut the onion into half rings and sauté all together until soft. Boil eggs (both chicken and quail). Grate chicken on a coarse grater. Wash and clean mushrooms. Leave 3-5 medium-sized caps, cut the rest and simmer under the lid for 10 minutes.

Collect cake. Spread a little mayonnaise on the cake and put onions with carrots, cover with a second cake, grease it with mayonnaise and put mushrooms on it, put a grated egg on top of the third. So continue until the cakes run out. Lubricate the top with mayonnaise and sprinkle with heavily chopped herbs. For each peeled quail egg, put on a champignon cap, gluing it with mayonnaise. Hats can be used raw or pre-baked in the oven for about 10 minutes. Decorate the cake with these "mushrooms".

• To get rid of the characteristic bitterness and give the liver a pleasant aftertaste, it is worth placing it in milk for half an hour. However, many people love this bitterness in the liver. But still, if we are interested in how to cook a juicy, soft liver, then it is better to soak it: it will certainly become softer from this.
• The more milk and eggs are added to the dough for liver pancakes or for cakes, the juicier they will turn out. However, they will be more brittle. You can add cream.
• Of the spices with the liver, black pepper, nutmeg, cinnamon are combined, you can oregano, curry and more, to taste. Vegetables are good as a side dish, especially eggplant, zucchini, beans. You can also garnish with apples baked with cranberries (without sugar) or fried in a pan.
• Natural yogurt will be good as a sauce (you can also take low-fat sour cream), in which grated radish, green onions, herbs or pickled cucumbers are mixed.

Many home cooks ignore offal due to ignorance of the intricacies of their preparation, for example, not every housewife knows how much to cook the liver to make it tender, tasty and without bitterness. Beef liver can be both an excellent main course and a filling for a pie or an ingredient in an unusual salad.

Due to its composition, this offal is indispensable for people with low hemoglobin, and if cooked, then for those who adhere to proper nutrition, as it contains only 100 calories per 100 grams.

Selection of by-products and their preparation.

When choosing a liver, you need to carefully examine it - the beef should have an even texture without visible tears and adhesions, be a rich red color with a rich "bloody" smell, it should be elastic, but soft. If spots of thickened blood, pronounced vessels or areas with a green tint are visible, it is better not to buy such a product, since these signs indicate that the gallbladder was damaged when cutting the carcass and the resulting dish will turn out to be very bitter. Experienced chefs advise soaking beef liver in milk before cooking. After soaking, the offal must be thoroughly cleaned - rinse, remove the film, cut out the veins. Frozen beef liver is the easiest to clean - for this, it is enough to briefly lower it into warm water, and then remove the film with your fingers. But when buying, you need to remember that frozen beef liver is far from being as healthy and nutritious as fresh. In order to cook the liver for pate in cream or milk, it is not necessary to soak it.

Advice. You can clean this capricious offal after soaking just before cooking, for this you need to rub it with coarse salt and immerse it in ice water for 3 minutes. After this procedure, the film will begin to easily move away from the meat.

Cooking beef liver.

How long to cook the liver in the pan depends on the size of the product - a whole liver is cooked until ready for about 40 minutes, and if it is overcooked, it will become tough. If the liver is cut into portioned pieces, how many minutes will it take to cook? Chopped beef liver should be boiled over low heat for about 15-20 minutes. To check the degree of readiness, it is enough to pierce it with a knife - light juice indicates the readiness of the product, and pink indicates that the liver is raw. Offal should be boiled in boiling water, not cold. In order to understand how much you need to cook beef liver in a pressure cooker, you should take into account its size - a whole liver will cook in 15 minutes, chopped one should be cooked half as much. Before cooking, the liver must be cleaned so that it is not tough. You can cook offal in a slow cooker - in the "steam" mode, it will take 30 minutes.

Advice. Beef liver is salted only at the end of cooking, just a couple of minutes before being removed from the heat, if you do it earlier, the finished dish will be bitter. But if the salt was nevertheless added at the wrong time, the bitter offal can be stewed in a sauce of sour cream and tomato paste or with vegetables, to which a little sugar must be added. To prepare a liver for a child, it must be boiled without adding salt, and then mashed with a blender, adding boiled vegetables and lightly salting.

How to make an amazing liver pate.

Liver pate is a dish that is suitable for morning sandwiches for every day and in combination with bruschetta on the festive table, and even a novice cook can cook it.

How much to cook beef liver for pate? As much as for other dishes - tough liver pate will not be able to give the desired texture, it will become either liquid or excessively grainy.

To make beef liver pate you will need:

• boiled liver, lard, butter (1 part oil and lard for 5 parts offal)
• onion -1 head
• medium-sized carrots - 2 pieces
• cream - 2 tbsp. spoons
• spices.

Grind the carrots on a grater, finely chop the onion, then fry the vegetables together with finely chopped lard in a pan. After the fried mixture has cooled, it must be mixed with the liver, cut into small cubes, and passed through a meat grinder or combine twice. Add cream and butter to the resulting mass, then mix the pate thoroughly and cool. There are a lot of options for preparing liver pate, because the addition of ingredients such as smoked paprika and smoked meat, mushrooms, olives, fried bacon, etc. allow you to change the taste of a healthy dish every day.