Braised beef liver with onions and carrots. Chicken liver with onions and carrots Beef liver recipes with carrots

Or dinner is ready. About how to deliciously stew pork liver with onions and tomato paste, my recipe will tell you in detail with step-by-step photos taken.

Grind in a large cheese shavings. Cut the peeled onion into half rings. Add flour to a bowl, add salt and pepper. Drain the liver with milk and gently dry the pieces. Each roll in a mixture of flour and spices. Place in a heavy saucepan, add oil well and heat. Put it on the liver and fry until golden brown. Place it in a separate bowl.

Braised beef liver with onions and carrots in a frying pan

Place the onion in the skillet and saute gently until soft. Open the can of mushrooms, pour out the marinade and place the mushrooms in the pot with the onions. Simmer everything together for five minutes, stirring occasionally. Pour the liver into the pan, pour in the cream and mix. Sprinkle grated cheese on top. Swirl the heat and bring to a boil, covering until done. Serve with a side dish of potatoes or rice.

How delicious to cook stewed liver with onions in a pan

First of all, we cut the onion, because all other manipulations will be carried out at a fairly fast pace, and there will be no time for slicing. 1 large or 2 medium onions chopped into half rings.

Now the next step is pork liver - 500 grams. It must first be thawed, cut out all the veins, tubes, films and rinsed under running water.

Recipe Meat liver in sauce with green peas

Salt and fresh ground black pepper. Well-washed movie liver and loose incision channels. Cut out strips of the product, season with salt and pepper, stir and wait a minute until. Peel the carrots and chop the onions: onions - small cubes, carrots - large chips. Place the pot in the oven, heat the oil and reload the vegetables.

Pickles are peeled using a coarse grater and placed in a fried vegetable. Stir and cook for three minutes. Then change the liver, stir and cook, stirring occasionally, for ten minutes. Greens are washed, gently dried and finely crumbled. Add peas to the pan and cut fresh herbs. This will also add finely minced garlic, pour in the sour cream, stir, cover and keep on fire for two minutes.

Then we cut the offal into arbitrary pieces. This time I cut into strips, but this form is absolutely optional. You can cut however you like.

Add 2 tablespoons of flour to the slicing and mix thoroughly. It is important that each piece is completely sprinkled with flour.

Recipe Meat liver in cream, cooked in pans

Pre-washed with liver films, the pipeline is removed and cut into large pieces about one centimeter thick. Each part is slightly repulsive. In a deep bowl, break the eggs, season with salt and pepper and spices. A fork or whisk lightly beat the egg mixture.

Each piece of liver is dipped in an egg, then rolled in flour and fried in a heated oil well on both sides. Fry doesn't have time for a couple of minutes on either side. The onion is peeled, cut into small pieces and fried in the same panel where the fried liver is.

When frying, the flour will not allow the juice to come out, and the liver will remain soft and juicy.

Meanwhile, vegetable oil boiled in a frying pan. It will need no more than 3-4 tablespoons.

Ingredients for Venetian Stewed Beef Liver with Onions

Place a piece of fried liver in a saucepan. Put the fried onion on top and cover with the second piece of liver. Then lay out until full. Put the remaining egg ketchup and sour cream into the ketchup. Mix the mixture completely and pour it into the pot with the liver. If there are no lids, then the pan can be covered with a layer of dough. We put the pots in a cold oven. Bring the temperature to medium and cook the liver for about an hour. As a dish, you can serve vegetables, pasta or boiled potatoes.

We spread the liver in a pan and fry it at the maximum burner power, at a fast pace.

As soon as the pieces are browned, add onion half rings. Reduce the heat to medium and sauté the liver and onion for 1 minute.

Recipe Meat liver in sour cream with vegetables

Pour the liver with water and rinse for an hour. Then wipe it from the film, cut the ducts from the liver and cut into cubes. The onion is cut into small pieces. Large carrot slices. Pour some oil into a saucepan and heat over medium heat. Bake vegetables, stirring occasionally, until golden brown.

In a frying pan, divided into breadcrumbs in oven flour. Fry for five minutes on high heat, stirring constantly. Then pour some water, put sour cream, stir and simmer, cover for 20 minutes, turn off the heat and leave the liver in the milk drink for some time.

Add 1 heaping tablespoon of tomato paste to the frying pan.

Stir the contents of the pan and heat everything together for another 1 minute.

Before you fry the locking liver slices in flour, she will not let her lose her juices. Start searing the liver over high heat into pieces as it forms a crust. Then swirl the heat and bring it to a simmer. before making liver sauce in milk or water. If you like this sauce too much, it can dissolve milk or sour cream. If sour cream is mixed with spicy tomato sauce, the dish will come off with a spicy flavor. Place water in a saucepan. Add potatoes and cook for about 25 minutes.

Add 2.5 cups of water (capacity 200 grams). It is best to use hot water to maintain the temperature. From spices put salt to taste, ground black pepper and bay leaf. As soon as the liquid boils, close the lid and leave to languish for 10 minutes.

Use a knife to check if the potatoes are ready. If the knife drops easily, it is cooked. Otherwise, continue cooking for a few minutes. While the potatoes are cooking, prepare the Beef Liver with Mustard Sauce as follows. Wash the beef liver well until there is no more blood on the surface. Place on absorbent paper.

Place the beef liver on a plate. Add 1 clove of garlic, half a cubic broth, a pinch of pepper and chilli, a teaspoon of mustard, and a tablespoon of vinegar. Mix well so that the spices penetrate. At this point you can cover and marinate for 30 minutes to 1 hour, the liver will only get better.

Pork liver stewed with onions and tomato paste is ready!

A side dish is laid out on portioned plates, for example, like mine - from, liver stewed with onions, and everything is poured with sauce.

Place the marinated beef liver in the skillet. Cook until the water has completely evaporated. Turn back and press down on the fork to flatten it so that the inside is cooked through. Remove the liver pieces, wash the pan and add 2 tablespoons of oil.

Braised chicken liver

Brown beef liver about 5 minutes, turning occasionally. Add chopped onion and second chopped garlic clove. Add the remaining two tablespoons of oil, one teaspoon of mustard, cubed broth, and pepper. Mix and leave brown for about 5 minutes, stirring occasionally.

Pork liver cooked according to this recipe is very soft and juicy.

Try and diversify your diet by serving stewed liver with onions for lunch or dinner. I am sure that your consumers will not remain indifferent. Bon appetit!

Add ½ cup water and a tablespoon of vinegar. Mix and leave over medium heat for about 5 minutes. When potatoes are cooked, drain and add warm water. Leave for 5 minutes in warm water. Cut each potato into 3 or 4 pieces. Place the potatoes on a plate.

Beefsteak with sauce of beef, bread, milk, butter, onions, anchovies, capers. Beef hamburger with beef, bread, onion, garlic, pepper, salt, pepper salad. Tart with beef and vegetables from: beef steak, onion, carrot, broccoli, zucchini, chili, salt, pepper, oil.

In Japan, Kobe beef is sold at pepper prices, and beef lovers everywhere consider it a wonderful delicacy. It is tender, aromatic and offers a taste that is described as spicy, tasty, with an intense meat flavor. Shredded beef is a food with Asian influences worthy of its enticing name, with a taste that lives up to everyone's expectations. First, a piece of lean meat, moss, boneless or witch-like tendon is selected.

Before you start cooking, you need to buy a suitable liver. If you are faced with a choice: buy fresh or frozen, then take, of course, fresh. The quality will be much better. Pay attention to what smell and color the selected piece has. There shouldn't be any stains! Only smooth uniform color and pleasant smell. If there is the slightest hint of a smell that you don't like, don't buy it so you don't buy a stale product.

Recipe for stewed beef liver with onions in Venetian style

Short ribs come from the front of the calf and are therefore much more sought after. For this reason, they are harder and thicker than other cuts of meat. Cow tongue: tongue, onion, celery, carrots, olives, oil, salt. This is one of the Thai food recipe recipes. A hot bowl of curry is wrapped in the aroma of spicy spices, rich and creamy coconuts and fresh coriander. This dish is served with a large sauce along with a serving of rice. Color due to fresh red pepper.

Which liver is best?

This village specialty has a long tradition among the colonists and their descendants in South Africa. The recipe is based on a simple marinade of readily available Asian ingredients: soy sauce, mirin, sesame oil, sesame seeds, garlic, ginger, and sugar. Wellington Beef: Beef, Butter, Butter, Mushrooms, Liver, Egg.

Which liver is best?

Often you can doubt which liver to get: pork, beef or chicken. The choice depends on what you like more. Beef liver is tougher and rougher than pork liver, but it is more useful. Pork liver is more tender and has a slight bitter taste and red-brown color. Chicken liver is a dietary and delicacy product. Low-calorie, it contains many vitamins: A, B2, B9, PP. Any liver is useful for hematopoiesis and maintaining immunity. It is known that any liver is a tasty and healthy product, but not everyone knows that it is most useful when stewed. But how many people know how to put out the liver so that its useful properties are preserved, and the dish remains tasty?

A cow's chest is perfect for grilled steak, provided it's properly prepared, because it's a fairly thick and firm piece of meat. Grilled steak is very popular in the United States and especially in Texas. Beef steaks come from: beef, salt, pepper, butter, onion, butter, cognac, sour cream.

Bittic tartare with capers: eggs, mustard, butter, capers, pepper, sparrow. Although this dish does not contain olives, little imagination is needed to understand the reference. Use very thin, beaten slices of beef that are topped with stuffing and wrapped tightly.

cooking recipes

Chicken liver

First, let's figure out how to stew chicken liver, the most tender of all.

• liver - 600 g;
• onion - 1 medium onion;
• sour cream - 2 tbsp. spoons;
• vegetable oil;
• salt, spices as desired.

• Wash the liver;
• Cut the onion into half rings and fry it;
• Put the liver in the onion, continue to simmer for 15-20 minutes;
• After 10-15 min. add sour cream, salt and spices.

Beef (or pork) liver

Now it's time to learn how to stew beef liver so that the dish comes out delicious. The difference in the preparation of beef and pork liver is small, it's all about pre-treatment.

Popularly called "Kate and the Sydney Pudding", this type of food is popular in the UK and in all countries where British influence is felt. Most pubs have included this pudding on their menu. Strained beef cloves: butter, pancetta, onion, garlic, mushrooms, bluebell, wine, carrots, celery.

Pastirma is the name for beef, dry and salty, from Turkey, where it is consumed in large quantities today. The name comes from a Turkish word which means "pressing" and refers to the way Turkish horsemen preserve the meat by placing the slices under the saddle, laterally where they were well pressed.

Beef liver is covered with a film, which is better to get rid of before cooking. To remove it, it is necessary to make an incision from one of the edges of the liver and, prying it with a knife, it is easy to pull. Try not to use force, and the film will come off easily and completely. And be sure to remove the veins, fat and bile ducts. Frozen liver must be completely thawed in advance.

Beef roll in vegetable sauce: beef, cucumber, carrot, celery, bacon, mustard, egg, salt, pepper. Mushroom toast with mushrooms: butter, beef sprout, onion, carrot, celery, garlic, wine, beans, butter. Beef steak with olive oil: sparrow, salt, oil, olive oil. Ingredients: 1 spoon of coarse salted olive oil etravirgin 100 g of oil. Preparation: Sprinkle salt over the meat and then sprinkle with a little oil.

• liver - 500 g;
• carrots - 1 pc.;
• vegetable or butter oil;
• salt pepper;
• Bay leaf;
• sour cream -100 g;
• milk - 1.5 l.

• Pour milk into the prepared liver and let stand for 2 hours. Then rinse and cut into pieces or strips;
• Cut onion into half rings, carrots into strips;
• Fry the onion until brownish, put the carrots, add salt and pepper;
• After 5 min. place the liver in a pan and cover it with a lid; simmer for 10-15 minutes;
• Add sour cream to the dish and continue stewing for 5-7 minutes; for 1-2 min. until the end of the stew, put a bay leaf in the pan.

Serving to the table

When the liver is ready, it is better to remove the bay leaf so that it does not add bitterness to the dish. It is recommended to cook the liver in one go and serve immediately after cooking. When heated, it loses its taste and softness. The main thing in cooking is to know how to stew the liver deliciously and have the desire to do it.

Rinse the liver, remove the hymen and veins. Cut into portioned large pieces 1 cm thick. Beat off the pieces of the liver on both sides on cling film.

Salt the broken pieces of beef liver.

Pepper the liver and leave to soak for 10 minutes.

Pour flour into a bowl. Roll each piece of liver in flour on both sides.

Heat the pan, pour 1-2 tablespoons of vegetable oil into it and put the liver breaded in flour.

Put the finished liver on a plate.

Peel carrots and onions. Chop the onion and grate the carrots on a coarse grater.

Wash the pan where the liver was fried and pour 1 tablespoon of vegetable oil into it, then add the onion and carrot and mix.

Add butter to vegetables and simmer onions and carrots, stirring occasionally, over low heat until half cooked.

Pour 3 tablespoons of water into the vegetables and place the pieces of beef liver on top.

Cover with a lid and simmer on low heat for 10-15 minutes, while stewing, turn the pieces of liver over 1 time.

At the end of cooking, you can add greens and garlic, which will give the dish an extra flavor. Appetizing, delicious fried beef liver with onions and carrots is ready! Set the table, serve with any side dish of your choice.

I cook fried beef liver with onions and carrots according to this recipe not for the first time, and it always turns out delicious and tender, try it too.

Bon appetit!

Considering that offal is much cheaper than any type of meat, and it can taste just great, it would be foolish not to take advantage of this chance to feed the whole family deliciously and inexpensively. One such versatile offal is the liver. With it, you can cook salads, cereals and individual dishes to supplement potato side dishes, rice, buckwheat and others.

How to fry chicken liver with onions

Chicken liver is one of the most tender, but you need to choose it carefully so that it is fresh and without gall bladders. In modern supermarkets, this is not often seen, but it is still better to look in advance. To stew or fry the mixture with onions, you need to prepare the liver itself, as well as additional ingredients - based on half a kilo of liver 2 large or medium onions, a few tablespoons of flour, a couple of tablespoons of tomato paste (can be replaced with ketchup), sunflower oil in a frying pan and spices at your own choice.

Rinse the liver thoroughly under running water, and then lay it out to dry on paper towels. Many do not dry the offal, but just throw it into the pan - this gives more liquid for stewing, but the liver itself has much more opportunities to fall apart during cooking, and dry pieces keep their shape much better and retain their appearance. Put the onion in the already hot frying pan with oil and fry a little (you can not bother with slicing and just chop everything in half rings). At this time, cut the liver into medium pieces and roll it in flour and salt, then put it on the onion, mix and fry them together for another 5 minutes. Pour in a few tablespoons of pasta or ketchup, 50-100 ml of water and sprinkle everything with spices, mix and leave to stew over low heat for another 5 minutes.

Recipe for beef liver fried with onions

Unlike chicken, beef liver has a large amount of vitamins, and has a more pronounced taste. For some, it seems a little bitter, but this drawback is easily removed with the help of salt and spices. In addition, the large size of the beef liver allows you to make not only stewed gravy, but also beautiful, juicy liver steaks with onions. To do this, wash the liver and dry a little on a towel exactly as in the previous recipe. Cut it into slices of 1.5-2 centimeters and carefully roll in a mixture of flour, salt and pepper. During this time, heat up the pan. For frying, it is recommended to use olive oil, however, vegetable oil is also suitable. Put the slices of liver rolled in flour into the hot oil and cover them with onion, chopped in half rings in advance. On top, you can still pepper or add other spices. Fry for 10 minutes on each side - and you can serve as a wonderful addition to the side dishes.

Recipe for fried pork liver with onions and carrots

Pork liver is also very popular. You can cook such a liver with carrots and onions in the form of a kind of stew, as in the first recipe, and in slices, as in the second. Carrots and onions make a great cushion for fairly large slices, or a wonderful addition to a delicate gravy. For crumbly side dishes, such as rice or buckwheat, fried pork liver gravy is better. To prepare this dish, you need to cut the liver into small pieces, the onion into half rings or quarters of the rings, and grate the carrots on the large side of the grater. Put the liver, slightly crumbled in flour, into an already hot frying pan with vegetable oil and fry for several minutes. Then add vegetables, salt and spices to it, and simmer for another 5-7 minutes. At the very end, put a few tablespoons of tomato paste diluted in half a glass of water. Simmer for the last time over medium heat for 5-7 minutes, and you can serve.

Surely everyone, if they don’t know, then guess about the benefits of the liver. In addition, it is affordable, has a relatively low cost, and the variety of liver dishes is great. But not everyone likes it because of its specific taste.

If, however, the liver is properly processed before cooking, then you can get an unusually tasty dish and please even those who just recently could not even look at the liver.

To prepare pork liver fried with onions and carrots, we will prepare the products according to the list.

We clean fresh carrots, wash and rub on a fine grater.

We clean the onions, wash them and cut them into half rings if the onion was small or a quarter rings if there was a large onion.

The liver is suitable chilled or thawed. First, it must be soaked for several hours, and preferably a day in cold water or even in milk. Then we drain the water (milk) and the liver can be used. We wash it and cut it into small pieces, 4 by 4 cm.

Heat the oil in a frying pan and put the liver there. Sprinkle salt and pepper. After 3 minutes, turn the liver over with a spatula or fork. We fry on medium heat.

After another 5 minutes, pour the chopped vegetables into the pan. Stir and fry over low heat for 20 minutes, stirring occasionally.

Serve the pork liver fried with onions and carrots hot along with a side dish or vegetable salad.

Delicious, healthy dish is ready! Bon appetit!

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Stewed beef liver with onions and carrots in a pan is the most elementary dish I know, it is prepared very quickly and simply. Great option for a quick dinner. It is from such a stewed liver that I usually cook the most delicious and tender. I just grind everything in a blender and it's ready. You can cook two dishes at once - very convenient.

We will need:

• beef liver - 500 g.
• onion - 2 pcs.
• carrots - 1 pc.
• vegetable oil
• salt, pepper - to taste

Braised beef liver with onions and carrots in a frying pan

The liver must be washed and all veins removed. This is a very important point. Then cut into cubes, you can use straws, then it will cook even faster. It is advisable before cooking from it - pour milk and leave for some time, somewhere from half an hour to two hours, thanks to this, excess blood will come out of the liver, and it will turn out tender and soft.

We cut the onion into large cubes, and the carrots into half circles. Fry everything together over medium heat in vegetable oil until golden brown, while stirring often. You can also add a minced garlic clove for flavor.

Then put beef liver in a pan with onions and carrots and fry, stirring occasionally until it brightens about 3-5 minutes. Salt and pepper. Then pour in 100 ml. boiled hot water or broth, simmer under a lid over low heat for 10 minutes, then serve.

Stewed beef liver with onions and carrots goes well with any side dish.

Stewed beef liver in sour cream recipe

If there is no sour cream, you can use 15% fat cream.

We will need:

• 0.5 kg. liver
• 2 onions
• 4 tbsp sour cream
• 3 tbsp flour
• vegetable oil
• salt, pepper - to taste

Cooking:

Peel the onion and cut it into cubes, fry in vegetable oil until transparent. Rinse the liver, cut off the film and veins, cut into large pieces.

Roll the liver in flour and put it in a heated pan with vegetable oil, fry for no more than 2-3 minutes on each side, otherwise it will turn out tough and tasteless. Salt, pepper.

Then pour in 50 ml. boiling water, simmer for 10 minutes under the lid, stirring occasionally, then add sour cream, salt, add ground black pepper and other favorite spices, mix thoroughly and continue to simmer under the lid for another 5 minutes.

Bon appetit!