Delicious liver food. How to fry beef liver correctly so that it is tasty and soft? Hot liver appetizer with mushrooms

Who doesn't love liver pies! And dumplings with potatoes and liver! And salad, and pate and many other delicacies... Although liver is considered a cheaper product than meat, this does not mean at all that it is somehow worse in its nutritional value. On the contrary, liver dishes are digested much faster and easier than the best meat, and there are much more vitamins and minerals in it than in pure meat. According to these and many other criteria, liver is simply indispensable for maintaining health, so we certainly include a variety of dishes with liver in our diet. I bring to your attention my favorite, most delicious and practical recipes from liver and offal.

• The taste of a liver dish depends on the quality of the liver used and how correctly it was prepared.
• The main criteria for liver are the freshness and age of the animal. The younger the animal, the more tender and tastier the liver. Fresh liver is always smooth, moist and shiny, and has a light red or light brown color.
• Before preparing the liver, it is washed in cold water and cleared of films.
• The liver will be more tender and tasty if you soak it in milk.
• Veal liver has the best taste.
• Liver cooks much faster than meat. When preparing a particular dish, it is important to monitor the degree of readiness of the liver. As soon as the liver is cooked, we immediately finish the heat treatment.
• The liver is fried unsalted; salt and spices are added literally at the last minute.
• The longer the liver is fried or boiled, the tougher it becomes, the less tasty and less healthy it is.
• It is best to fry the liver in a well-heated frying pan.
• Boiled liver is usually used to make pates. It is important to know that the longer the liver is cooked, the more juice it loses and the tougher it becomes. Therefore, in order to preserve the taste and softness as much as possible, the liver is boiled for a short time and placed in boiling unsalted water.
• The most delicious liver is freshly prepared, so it is better to cook hot liver dishes immediately before meals and in the required quantities.
• Cold liver dishes retain their taste and nutritional properties well, so they can be prepared in advance.

This article is for those who do not yet know how to cook beef liver tasty and soft 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 to cook delicious beef liver?

Beef liver, recipes for which can be either incredibly simple and laconic or sophisticated and multi-component, with the right approach always turns out incredibly tasty and, without a doubt, healthy.

1. Before cooking, the offal is prepared properly: rinsed, dried and removed from vessels and film.
2. It is not recommended to exceed the time of heat treatment of the liver. Prolonged frying or cooking makes it hard, rubbery and not tasty.
3. The best marinade for beef liver is milk or kefir. Dairy products relieve the offal from its often inherent bitterness, making 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 offal can be seasoned with additional ground nutmeg, a mixture of aromatic Italian or Provençal 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.

Preparation

1. The liver is cut into slices no more than a centimeter thick.
2. Dip the pieces in flour, place in a frying pan with hot oil, fry for 3 minutes on each side, and transfer to a bowl.
3. Add onions to the oil, sauté until soft, add liver, add salt, pepper, and season with seasonings as desired.
4. After a couple of minutes of simmering, the beef liver with onions will be ready to serve.

Beef liver cutlets - recipe

Beef liver cutlets are a simple recipe and do not require the cook to have any special skill or extensive experience. In this case, the risk of obtaining a hard offal is reduced, since when twisted and when combined with other components, it exhibits its properties differently, although, as before, it does not require long-term frying.

Ingredients:

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

Preparation

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

Beef liver chops

The following recipe is about how to make beef liver tasty and soft by making chops from it. In this version, the offal is amazingly tasty and always pleases with the desired delicate texture. The prepared slices should be beaten carefully, placing them between two layers of cling film.

Ingredients:

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

Preparation

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

Beef liver goulash

Beef liver goulash with gravy is tasty and appetizing, prepared taking into account 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, or use 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.

Preparation

1. Diced liver is soaked in milk, then breaded in flour and left for 5 minutes.
2. Sauté onions and carrots in oil, add liver and fry for 5 minutes.
3. Add bell pepper, sour cream, tomato, add water or broth, season to taste, add garlic and let it boil.
4. After 7-10 minutes of simmering, the beef liver gravy will be ready.

Beef liver stroganoff with sour cream

This original recipe is about how you can cook beef liver tasty and soft. Amazingly appetizing beef stroganoff made from offal is no less tasty than from any meat and perfectly complements a side dish of potatoes, rice, buckwheat, and 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.

Preparation

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

Beef liver in sour cream with onions

Just beef liver stewed in sour cream will be no less tasty. 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.

Preparation

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

Beef liver in milk

You can not only soak the liver in milk, but also stew it. This is actually what the next recipe is about, the result of which will be a culinary composition that is amazing in all respects. The main thing is to choose the right container in terms of volume or adjust the amount of milk so that it completely covers the offal during simmering.

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.

Preparation

1. The preparation of beef liver begins with soaking it, placing the thinly sliced ​​​​product in a container with milk and leaving for 1-2 hours.
2. The soaked pieces are dried, breaded in flour and browned in oil for a couple of minutes.
3. Add onion, after 2 minutes add milk, season and simmer for 5 minutes.
4. Add sour cream, garlic, herbs and heat for 2 minutes.

How to boil beef liver so that it is soft?

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

Ingredients:

• liver – 500 g;
• water – 1.5 l;
• salt, pepper, bay.

Preparation

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

Beef liver in a slow cooker

Beef liver can be easily prepared using a multi-cooker. The offal can be fried in the “Baking” mode or stewed using sour cream, sour cream and tomato sauce or the creamy sauce suggested in this recipe. It’s very tasty to add herbs and garlic to the dish when it’s ready.

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.

Preparation

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

Liver is a popular offal in cooking and human nutrition. Unlike other offal, liver is soft, tender, slightly sweetish in taste and highly nutritious. You can prepare many delicious and healthy dishes from it, as it combines well with a variety of products, and is also delicious as an independent dish.

In cooking, the liver of birds (chicken, goose, turkey), and large animals (lamb, beef and pork) is used. Each of them has a different taste and consistency. Therefore, the methods of preparing different livers are different, which is important to consider in order to obtain a tasty dish.

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Method one: Roasting

Frying the liver in a pan is the most popular method, as it is fast, economical and allows you to cook the liver without adding a lot of ingredients. The result is a delicious dish without any hassle. In addition, when frying, the liver undergoes minimal heat treatment, and therefore almost all useful substances are preserved in it.

For this cooking method, as a rule, beef (veal), pork and chicken liver is used.

Beef liver is healthy for its high content of vitamins A, B, E and D, as well as folic acid, magnesium, iron and chromium.

Pork liver is rich in protein and a wide variety of minerals and vitamins.

Chicken liver is the richest in vitamin B12.

It is also worth remembering that any liver is a very delicate product that must be cooked for a certain time, having previously prepared it correctly.

Recipe 1. Beef liver with onion rings

Appetizing, healthy, tasty - this is how the liver turns out, prepared in a simple recipe. Besides, 10-20 minutes is all you need to do everything about everything! Agree, there is no reason not to cook this dish.

Ingredients:

• 700 – 800 g beef liver
• 2 – 3 onions
• 2 – 3 tbsp. l. butter
• 2 – 3 tbsp. l. flour
• 2 – 3 tbsp. l. vegetable oil
• 1 tsp. Sahara
• Salt, pepper to taste

Cooking method:

1. Wash the liver, remove veins and cut into small pieces of arbitrary shape, no more than 1 - 1.5 cm thick.
2. Pour flour into a large, wide bowl. Place the entire liver and use a spatula to thoroughly coat it in flour.
3. Heat vegetable oil in a frying pan, add the liver and fry for one and a half minutes on each side.
4. Turn off the heat, salt and pepper the liver, add a spoonful of sugar, mix gently, place slices of butter on top and leave covered for 3 minutes.
5. Wash the onion, peel and cut into large rings.
6. Heat the oil in a frying pan, add the onion, season with salt, pepper and a little sugar, stir and fry until golden brown and soft.

Place a layer of onion rings on a wide dish, top with liver and a layer of any fresh herbs (optional). Lay all the liver and onions in layers and serve.

Recipe 2. Pork liver pancakes

A quick and simple appetizer for liver lovers, which can be served either hot or cold, either separately, sprinkled with herbs, or with a side dish.

Ingredients:

• 300 g fresh pork liver
• 1 onion
• 1 egg
• 2 – 3 tbsp. l. flour
• 2 – 3 tbsp. l. vegetable oil for frying
• Salt, pepper to taste

Cooking method:

1. Wash the liver, peel it and pass it through a meat grinder together with the peeled onion.
2. Wash the egg and break it into minced liver. Add flour, salt and pepper to taste, stir until a homogeneous mass has the consistency of sour cream.
3. Heat the oil in a frying pan, add the minced meat with a dessert spoon, forming pancakes, and fry on both sides until cooked over medium heat.

Ready-made pancakes can be served sprinkled with fresh chopped herbs or with a side dish of any vegetables.

Recipe 3. Chicken liver with raspberry sauce

To prepare an exquisite and original dish, it is not at all necessary to use gourmet products or stand at the stove for half a day. And this liver recipe is a clear confirmation of this.

Ingredients:

• 300 g chicken liver
• 300 g fresh raspberries
• 1 onion
• 2 tbsp. l. balsamic vinegar
• Salt, pepper to taste

Cooking method:

1. Peel the onion and cut into half rings. Rinse the liver and soak in ice water for half an hour.
2. Heat a frying pan with oil and sauté the onion in it until half cooked. Then add the liver and fry until fully cooked. Remove from heat, add salt and pepper to taste, and stir. Place the liver on a warm plate.
3. Pour balsamic vinegar into a frying pan with fried onions, add raspberries and simmer over low heat. Stirring occasionally, cook for 7 – 10 minutes.
4. Beat the finished sauce with a blender, rub through a sieve, heat a little and pour it over the warm liver.

Serve sprinkled with freshly ground pepper and garnish with basil or mint leaves.

Recipe 4. Liver curry with golden onions and bacon

This recipe can be used to prepare any liver. It will turn out tasty, satisfying and healthy, at the same time quick and simple.

Ingredients:

• 400 g chicken liver
• 4 thick slices bacon
• 2 cups onion, cut into rings
• 3 tbsp. l. vegetable oil
• 1.5 tsp. curry seasonings
• 3 tbsp. l. wine vinegar
• Chopped greens
• Salt to taste

Cooking method:

1. Heat a frying pan with oil and fry the bacon pieces until crispy. Remove with a slotted spoon and place on a sieve.
2. Fry the onion rings in the same frying pan until golden brown and place on a plate.
3. Mix flour with curry and roll pieces of liver in the resulting mixture. Fry on each side for one and a half minutes. Remove the liver from the heat, add salt, add vinegar, cover and let stand for a minute. Then add the fried onion and stir.

Place the contents of the frying pan in a dish and serve with pieces of bacon, sprinkled with herbs.

Helpful Tips:

• Tip 1. If you want the finished liver to be even more tender, soak it in milk for half an hour before frying.
• Tip 2. To fry, the liver must be cut into pieces no thicker than 1.5 cm. Thanks to this, it can be fried in a matter of minutes, resulting in a soft and tasty dish.
• Tip 3. To ensure that the finished liver is soft and juicy, always salt it after frying. Also, given the tenderness of the product, fry it on each side for no more than 1.5 minutes to avoid turning the liver into hard rubber.
• Tip 4. To ensure that the liver is soft and juicy after frying, roll it in flour before frying. Breading will prevent moisture from evaporating, which will make the liver soft and juicy.

Method two: Extinguishing

As a rule, this method of preparing liver continues the previous one - frying. In very rare exceptions, liver is prepared only by stewing. Therefore, all subsequent recipes will be within the usual rules.

Why is this so? Because it is in this sequence that you can prepare delicious liver with a delicate texture and taste. Thanks to stewing, the offal is well soaked in the sauce and spices that are used in the cooking process. Therefore, the dish turns out not only very tasty, but also aromatic.

Recipe 1. Liver in sour cream

This recipe is a classic when it comes to stewing liver. And all because sour cream turns any liver into a tender dish that melts in your mouth. At the same time, it is prepared simply and quickly.

Ingredients:

• 1 kg of any liver
• 1 cup sour cream or heavy cream
• 4 tbsp. l. flour
• 5 cloves garlic
• Vegetable oil for frying

Cooking method:

1. Wash the liver thoroughly, remove the film and bile ducts. Cut into pieces no thicker than 2 cm, roll in flour.
2. Heat a frying pan with vegetable oil, add pieces of liver and fry on both sides until golden brown. Fry for no more than 2 minutes.
3. Take a saucepan with a thick bottom and low walls, add fried liver, finely chopped garlic, pour in a glass of water and add a glass of sour cream. Season with spices to taste. Cover with a lid and simmer for 15 - 20 minutes.

Place the finished liver on a dish, pour over the sour cream sauce in which the dish was stewed, sprinkle with fresh herbs and serve.

Recipe 2. Lamb liver with mushrooms

This recipe comes from Greek cuisine, which is famous for its abundance of lamb dishes. Therefore, it is this meat, and in this case the offal, that is prepared correctly according to this recipe. The result is an appetizing dish with an original and very delicate taste.

Ingredients:

• 500 g lamb liver
• 500 g chicken broth
• 300 g fresh mushrooms
• 4 cloves garlic
• 4 tbsp. l. olive oil
• Bunch of parsley

Cooking method:

1. Rinse the liver, remove the film and bile ducts. Bread in flour and fry in olive oil in a hot frying pan on both sides.
2. Peel the garlic, wash and pass through a press.
3. Wash the mushrooms and cut into slices. Fry them in a separate pan in olive oil, adding garlic. Fry for 5 minutes, then pour in the broth, add the fried liver and simmer for 7 minutes.

Place the finished dish on a dish, sprinkle with herbs and serve with a side dish of your choice or separately.

Recipe 3. Liver in sour cream with potatoes and wine

The liver prepared according to this recipe is aromatic, with an unusual taste and a very delicate texture. Everything is very easy to prepare and quick, so the dish is suitable for both lunch and dinner.

Ingredients:

• 500 g beef liver
• 200 ml sour cream
• 50 ml dry white wine
• 5 potatoes
• 2 onions
• 2 – 3 tbsp. l. flour
• A pinch of coriander and thyme
• Green onions, salt and pepper to taste

Cooking method:

1. Wash the potatoes, peel and cut into thin slices. Salt, pepper and fry in oil until golden brown.
2. Process the liver and cut into large cubes, sprinkle with flour. Heat a frying pan with butter, place pieces of liver in it, stir and fry for several minutes. Then add the onion, cut into rings. Cover with a lid and simmer for 10 minutes.
3. Mix sour cream with a spoonful of flour, herbs and spices, pour in wine, stir and gradually add to the liver. Simmer in the sauce for 10 minutes, adding salt and wine if necessary.
4. A couple of minutes before it’s ready, add some green onions to the liver and cook until done.

Place the finished dish on a plate and sprinkle with some of the remaining green onions.

Recipe 4. Caramel liver in sauce

The liver prepared according to this simple recipe is incredibly tasty and aromatic, rich in vegetable juice.

Ingredients:

• 500 g liver
• 1/3 cup water
• ¼ cup ketchup
• 3 tbsp. l. flour
• 2 tbsp. l. brown sugar
• 1 tbsp. l. vegetable oil
• 1 tbsp. l. soy sauce
• 1 tbsp. l. vinegar
• A pinch of garlic powder
• Salt, pepper to taste

Cooking method:

1. Wash the liver, remove the film and bile ducts. Cut into thin slices.
2. Mix flour with pepper and salt, add liver to mixture and thoroughly bread.
3. Mix water with all ingredients except oil.
4. Pour the oil into a frying pan and heat it, add the liver, fry until browned, then pour the prepared solution into the frying pan and simmer for 20 minutes under a closed lid until cooked.

Serve the finished dish in portioned plates, garnishing with herbs if desired.

Helpful Tips:

• Tip 1. To prevent the liver from becoming tough, do not overcook it before stewing. Therefore, check the readiness; it may take less or more time than indicated in the recipe.
• Tip 2. If the liver will be stewed in liquid, the liver breading can be mixed with a small amount of salt and pepper.

Method three: Boiling

This method of preparing liver is not particularly popular, but in vain. After all, it’s simple, and most importantly it turns out tasty and very healthy. In particular, boiled liver has lower calorie content than fried liver, because it does not absorb fat.

As a rule, beef and chicken livers are prepared in this way for salads, fillings and making pates. But you can also serve boiled liver as an independent snack.

Recipe 1. Boiled liver with pepper and salt

A simple recipe for preparing beef liver, the result of which can be used not only as a snack, but also for preparing various dishes, including dietary ones.

Ingredients:

• 150 g beef liver
• 20 g onion
• 10 g parsley
• 2 cloves garlic
• Salt, pepper to taste

Cooking method:

1. Process the liver, wash it and pour boiling water over it.
2. Wash all the vegetables, cut them in half and put them in water near the liver. Tear the parsley and add to the pan.
3. Boil the liver until tender, skimming off the foam. Then remove it from the broth, place it on a plate and cool.
4. Cut the cooled liver into slices about 3 cm thick. Mix salt and pepper in a cup, then grate the liver slices with this mixture and place on a plate.

Serve the finished dish on its own or with leafy greens and thin pita bread.

Recipe 2. Boiled liver baked with tomatoes and cheese

It is quite fair to say that this recipe is a continuation of the previous one. And if eating boiled liver is not an attractive moment, then it’s worth continuing cooking and making a delicious dish that can be served on the holiday table.

Ingredients:

• 400 – 450 g boiled liver
• 2 medium carrots
• 3 – 4 cloves of garlic
• 2 tomatoes
• 250 ml sour cream
• 100 g cheese shavings
• 2 tsp. butter
• Salt, pepper to taste
• Any fresh herbs

Cooking method:

1. Cut the finished boiled liver into slices and place in a mold lined with foil. Place carrot slices and garlic slices on top. Sprinkle with salt and pepper, “cover” with tomato slices.
2. Stir the sour cream and pour it into the mold. Place shavings of hard cheese on top and sprinkle with herbs.
3. Preheat the oven to 180 degrees, place the pan and bake for 15 minutes.

Serve the finished dish in the form, sprinkled with hot pepper (optional) and fresh herbs.

Helpful Tips:

• Tip 1. Depending on what kind of animal liver you are preparing, the time for boiling and subsequent baking is different. This is important to consider so as not to overcook the liver, which will make it tough.
• Tip 2. To use boiled liver as a filling, after boiling, cool it a little and grind through a meat grinder. Add some spices and transfer to a jar. Cover tightly and store in the refrigerator for several days.

Method four: In a slow cooker

Like many other dishes, liver can also be cooked in a slow cooker and get a very tasty dish. Nowadays, this is a very popular cooking method, since you don’t need to stand at the stove all the time. And this is very convenient, because it frees up time for other interesting things.

There are quite a lot of recipes for cooking liver, adapted for cooking in a slow cooker, so that you can cook it often, vary it and not repeat it.

Recipe 1. Liver in white wine with cumin

For lovers of gourmet cuisine, this recipe will definitely appeal, as well as those who love dishes with pepper. And thanks to the cooking method, the dish turns out healthy and not difficult for the body.

Ingredients:

• 400 g beef liver
• 3 cloves garlic
• 0.5 multi-glasses dry white wine
• 1 onion
• 3 tbsp. l. vegetable oil
• 1 tbsp. l. breadcrumbs
• 1 tbsp. l. greenery
• 0.5 tsp. cumin
• Salt, ground red pepper to taste

Cooking method:

1. Wash the liver and clean it of film and bile ducts. Cut into medium cubes.
2. Heat the multicooker bowl with 2 tbsp. l. oil in the “Frying” mode and fry the liver for 5 minutes. Then pepper, salt and place in a deep bowl with a lid.
3. Wash the onion and garlic, peel and chop. Pour the remaining oil into the multicooker bowl and fry the vegetables for 5 minutes. Then sprinkle them with hot pepper, salt, cumin and cinnamon. Add 1 multi-cup hot water, wine and bring the mixture to a boil on the "Saute" setting and cook for about 4 minutes.
4. Place the liver in the sauce, sprinkle with breadcrumbs and finely chopped herbs. Close the appliance and cook in the “Stew” mode for 40 minutes.

Serve the finished dish hot, complemented with a crisp salad.

Recipe 2. Chicken liver pate

Using a multicooker, you can prepare not only hot dishes, but also various snacks, as well as spreads and pates. For example, try making this delicate pate, which uses only natural, high-quality products. The result will be very tasty, and therefore it is probably unnecessary to say that the pate can be stored in the refrigerator.

Ingredients:

• 300 g chicken liver
• 100 ml milk
• 1 small carrot
• 0.5 onions
• 1 tbsp. l. butter
• Salt to taste

Cooking method:

1. Wash the liver, peel it, cut it into small pieces and pour milk over it. Place in the refrigerator for 2 hours.
2. After the time has passed, remove the liver from the refrigerator, drain the milk, rinse the liver and place in the multicooker bowl. Pour in water, select the “Cook” mode and cook for 30 minutes.
3. As soon as the water boils, remove the foam and add the washed carrots and half the onion to the bowl (do not chop).
4. Remove the prepared liver and vegetables from the bowl, cool, and chop with a blender. Add salt to taste and mix thoroughly.
5. Add butter to the pate and beat with a mixer until fluffy and homogeneous.

Serve the pate with vegetables, cut into cubes, slices of bread, croutons, etc.

Helpful Tips:

• Tip 1. Depending on the multicooker model, the names of the modes may differ. And depending on the power, the cooking time differs. Therefore, read the instructions before cooking. This is necessary in order to deliciously prepare liver and dishes from this delicate offal.
• Tip 2. The prepared pate can also be used as a filling for pies and pies, various rolls and dumplings.

Video

Beef liver should be present in the human diet, as it contains a large amount of useful vitamins and microelements. Some people do not like this offal, but if it is prepared correctly, both children and adults will enjoy eating liver.

General cooking principles

Liver is not made of muscle, so it behaves differently during cooking than other types of organ meats or meat. It doesn't take long to cook it to get it tender. On the contrary, the more the liver is subjected to heat treatment, the tougher it becomes and, as a result, does not please with taste. And if you put the product in a food processor and grind it, you will get a thick paste from which you can make meatballs and pate.

This byproduct breaks down because it consists of individual cells that are held together by a network of connective tissue, rather than by strong muscle fibers. Long-term heat treatment of the liver leads to the fact that its cells lose moisture, become dry, and a grainy taste appears. Liver cooked or processed at 160 degrees will likely exhibit a lingering aroma and bitter taste that turns most people off. Cooked below 140 degrees exhibits an unpleasant metallic aroma. If you cook it at a temperature between these two indicators, then the offal will turn out just as you need.

You can mute the special aroma of beef liver by first soaking it in lightly salted cold water for 30 minutes, or in milk or curdled milk for 12 hours. The offal is then removed and dried on paper towels. Beef liver is usually sold sliced ​​due to its large size. Veins and hard membranes are often found in the slices. They will need to be removed with a knife.

Recipes

There are many recipes on how you can quickly, simply and deliciously cook tender beef liver yourself; you just need to follow the recipe. To keep it soft and juicy, you shouldn’t fry it for a long time, you can marinate it.

In a frying pan

Frying in a pan is a classic way of preparing a long-familiar dish. Before frying, you will need to prepare the beef liver, that is, soak it in milk and cut it into small cubes. If you roll the product in flour, then when frying it will also be crispy. Fried juices and flour in a frying pan can then be turned into a sauce by simply adding water or broth.

European recipes often call for cooking liver in thin slices, which can be quickly sautéed with fresh herbs and seasonings. It's best not to use frozen because it won't cook evenly. A number of other additional ingredients complement the flavor of the liver. During cooking, onions provide the necessary moisture, sweetness, and slightly reduce the bright aroma. You can add wine vinegar or tomato sauce to the pan; beef liver goes well with sweet ingredients, for example, figs.

Some housewives are accustomed to pre-boiling the liver, but it is correct to fry it fresh, otherwise it will be very tough. It can be made in a frying pan with potatoes, onions and herbs. This dish can be served with fresh vegetables. In any form, liver is very useful for a nursing mother, but it should be consumed in small portions. It is important to monitor the reaction and rule out an allergy to the offal. You can use another recipe for preparing aromatic and tender liver. It will require:

• 1 kg of cow liver, cut into small slices;
• ½ cup olive oil;
• 1 garlic clove;
• 1 tbsp. l. fresh mint, finely chopped;
• 1 teaspoon salt;
• ¼ teaspoon black pepper.

Heat a large frying pan over medium heat and add olive oil. The offal is thoroughly washed under running water. You need to make sure that all the blood is washed away. Dry on paper towels. Using a sharp knife, remove the veins, if any. Cut crosswise into thin slices. In a small bowl, mix olive oil with chopped garlic, mint, salt and pepper. Generously coat the liver with this mixture and fry for 5-7 minutes on each side.

With gravy

To prepare chopped liver with gravy you will need:

• 1 kilogram of calf offal;
• 2 not too large onions;
• carrot;
• salt and pepper;
• lard or oil.

Bring the liver in fat until lightly fried, add onions, carrots, salt and pepper. Fry for two minutes, at this time several tablespoons of flour are diluted in water and poured into a dish. Simmer for a few more minutes until the mixture thickens. At the end, you can add chopped herbs, but you should not add them while the pan is on the fire, as this will make the dish less aromatic. There are many options for how to make liver in gravy. Some housewives like to stew the offal with vegetables and not add flour to thicken it, but use the natural juice that the vegetables secrete as gravy. You can use tomatoes, eggplants, zucchini, bell peppers.

To increase hemoglobin

The liver is recommended for increasing hemoglobin in children and pregnant women, since it contains a lot of iron, which is essential for those with anemia. Unfortunately, liver has an exceptional aroma and taste, which is why it doesn’t have many fans. To prepare a dish that will help increase hemoglobin and hide the aroma of the liver, making it more tasty, you need to have on hand:

• beef liver;
• 3 tablespoons of dry potato flakes;
• 1 ½ cups white sauce;
• 2 beaten eggs;
• ½ teaspoon paprika;
• 1 tbsp. l. anchovies;
• 1 spoon of minced meat;
• 1/4 teaspoon black allspice;
• salt;
• a little lemon juice.

To create the sauce you will need:

• 6 large spoons of butter;
• 8 tablespoons flour;
• salt and black allspice;
• 2 measuring cups milk.

Melt the butter over low heat, add flour, salt, pepper and stir. Remove from heat and gradually stir in milk, return to heat, stirring constantly until thickened.

You can prepare beef liver in the form of a spread.

For the dish you need:

• liver;
• 1 finely chopped onion;
• 1 clove of garlic;
• 2 small pieces of butter;
• 2 hard-boiled eggs;
• fresh parsley;
• ¼ teaspoon tarragon.

Boil the liver in salted water for about 15 minutes. Fry the chopped onion and a clove of grated garlic in melted butter until tender. Grind the offal with a blender, add onion and remaining ingredients. The mixture is mixed well and eaten with bread.

There is a great dinner recipe that requires:

• liver;
• flour;
• 2 tablespoons vegetable oil;
• 2 tablespoons chopped onion;
• 2 tablespoons of tomato paste;
• 2 fresh peaches, peeled and chopped.

Heat the oil in a heavy frying pan, dip the liver in flour and fry in hot oil. Fry on both sides, add onion, tomato paste and simmer for about 5 minutes. Add peach slices and bring the dish to full readiness.

Melt 2 tablespoons of the creamy product in a sufficiently sized frying pan over low heat. Fry the onion until golden brown for 5 minutes, stirring, remove it to a separate plate. Mix flour, salt, pepper and Italian seasoning in a shallow bowl. In another, beat the egg and milk. It is necessary to cut the liver thinly diagonally, rinse and dry on paper towels.

Dip the offal pieces into seasoned flour, then into the egg-milk mixture, cover with oats and fry in a frying pan in butter. Place the dish on a plate with previously fried onions and sprinkle chopped herbs on top. You can top it with sauce, which is easy to prepare. Bring the broth to a boil, add flour, sherry, salt and pepper. Stir everything well and bring until thickened.

For children

The offal is given to a child from the age of 8 months, as it is very beneficial for the body. For infants up to one year old, the product is introduced into the diet gradually, observing whether he or she has an allergic reaction. From the age of three, when you have good teeth, you can make liver pancakes and give goulash from the offal. This dish goes best with vegetables; you can puree it in a blender and feed it. But before you make such a product at home, you should understand that you need to choose only fresh, unfrozen liver for your child. If it was taken from an old cow, then the aroma will be stronger, so it is advisable to purchase a calf organ.

Beef liver puree can be made into a paste or pate, in this form the dish turns out to be more tender and pleasant to the taste. There is no need to add seasonings; it is better to simply boil the product and grind it with water in a blender. As the child gets older, fried foods and spices are gradually introduced into the diet. Before cooking, the liver is carefully prepared, all connective tissue is trimmed, fatty deposits and veins are removed. The offal is soaked overnight in water or milk for at least eight hours.

You can make a delicious recipe for a child if he has already grown up and does not have an individual intolerance to the ingredients listed below. Fry garlic and shallots and leeks in butter. Place the mixture in the refrigerator for 30 minutes. At this time, rinse the liver and dry it on paper towels. Add the liver to a food processor with lard or any other animal fat and grind until smooth. Add an equal part of meat, for example, chicken, turkey, and put hard-boiled eggs there. Mix all this well with a blender or inside a food processor.

Fresh herbs and seasonings are added to this pate, which fill it with a special aroma and remove the metallic taste. Paprika and chili go wonderfully with this pate. Be sure to add a little lemon juice or vinegar, you can replace it with soy sauce or mustard. Now pour the cream into the mass and, stirring, make sure that the consistency does not turn out to be too liquid. You can check it very easily: take a small amount of the mixture onto a spoon and turn it upside down. The pate should stick to it and not fall off within a few seconds. If it disappears, add a mixture of white bread dipped in milk and eggs.

Shashlik

Beef liver makes an amazing kebab if you learn how to cook it correctly. To prepare, you will need offal cut into small cubes or strips, onion rings and bacon, cut in half. Thread a strip of liver, a piece of onion, and a piece of bacon onto skewers; this will need to be done as tightly as possible. You can’t overcook the shish kebab on the skewers, because then it will be dry. It is enough to wait until the bacon is well fried and releases its juices to the dish.

The kebab made from liver and pork mesh is simply excellent. You will need to cut it into small pieces, put a piece of offal inside, or vegetables: tomato, potato, zucchini. They will be perfectly saturated with juice, and the liver will not turn out dry due to the fact that all the moisture will remain inside.

Diet options

Nutritionists advise consuming the product boiled or steamed, or baked if you do not want to increase its calorie content. It's best to sauté with vegetables that produce enough juice so that you don't need to add a lot of oil. You can prepare yourself a good and low-calorie salad with carrots for breakfast. The liver is boiled or quickly fried, crumbled into small pieces into a deep bowl, into which boiled carrots, grated on a coarse grater, and chopped onions are added. The salad is coarsely chopped and mixed with the already crumbled ingredients with a little salt and olive oil.

You will learn how to cook tender beef liver in the following video.

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

How to cook juicy and soft beef liver

Liver is a delicate product, a step to the right is a step to the left, and the dish is ruined. I suggest you learn the secrets of preparing offal so that you can be guaranteed to get truly tasty, tender, juicy and soft liver. When purchasing, pay close attention to the choice and preparation of the piece for cooking at home.

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

Fried liver in sour cream and gravy - recipe in a frying pan

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

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

Prepare:

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

Step-by-step preparation:

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

Add a few more recipes to your recipe box that will give you juicy, soft fried pieces of the product.

Juicy fried beef liver, soaked in kefir, with onions

The dish is dietary because no oil is used for frying. The meaning of soaking the product is twofold: you will remove any harmful substances and make the dish surprisingly tender and juicy, not requiring additional sauces. There is some kefir left over - use it to your advantage, don’t throw it away.

Preparation:

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

Beef liver with apples - recipe in the oven

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

Take:

• Beef liver – 500 gr.
• Bulb.
• Apples, green – 2 pcs.
• Paprika, curry - a teaspoon.
• Flour.
• Sunflower oil.
• Salt – 3 teaspoons.
• Pepper – ½ teaspoon.

Preparation:

1. Cut the product into thin pieces, cover with film and beat a little. Breaded with flour.
2. Heat the oil, add the pieces and quickly fry over maximum heat.
3. Transfer the product to a paper towel to drain excess oil.
4. Cut the apples into slices and fry for 1-2 minutes in the remaining oil from the liver. Transfer to a bowl.
5. In the same oil, quickly fry the onion, cut into rings. Add curry and paprika and pepper. Once the onions have reached a caramel color, remove the pan from the burner.
6. Place the fried ingredients in a baking dish in the following order: a layer of apples, then liver and onions on top.
7. Place the mold in the oven, heated to 170 o C, for 5-8 minutes.

Soft beef liver fried with onions

The simplest frying recipe, I advise you to cut the liver into large enough pieces; if cooked correctly, they will turn out juicy and soft. Traditionally, the liver is cooked with the addition of a large amount of onion (feel free to add a lot). Additional flavor nuances will be added by pepper, nutmeg, and Provençal herbs.

You will need:

• Liver – half a kg.
• Onion – 2 pcs.
• Flour, salt, butter, pepper.

Preparation:

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

Liver pate - a very tasty recipe

I offer a universal recipe for preparing a dish from beef liver, the simplest one. If desired, you can add other ingredients; if you want to know which ones, check the article on preparation, the principle of operation is the same.

Take:

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

How to cook:

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

Delicious liver pancakes

You'll have to tinker a little, but the beef delicacy pancakes can please even sophisticated eaters. Sometimes they put mayonnaise instead of sour cream; the taste of the pancakes only benefits.

You will need:

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

How to cook beef liver pancakes:

1. Prepare the product for cooking by soaking it in milk for half an hour. Chop coarsely and grind in a meat grinder.
2. Add flour and sour cream, beat in the egg. Stir the ingredients and leave to infuse for half an hour. The dough will not fall apart as the flour becomes sticky. The finished pancakes will turn out fluffy and tender.
3. Salt, add pepper, stir again.
4. Heat the oil and spoon the dough into the pan. Fry.

How to cook beef liver cutlets

A tender and juicy dish that does not require special skill; even children do not refuse cutlets.

Take:

• By-product – 500 gr.
• Bulb.
• Semolina – 6 tbsp. spoons
• Garlic – 2 cloves.

Preparation:

1. Fry the chopped liver separately, or fry the finely chopped onion together. Cool slightly and grind in a meat grinder.
2. Add semolina, crushed garlic, salt and pepper to the mixture. Stir.
3. Let the cutlet mixture sit for half an hour. If you think that the minced meat is too liquid, add a spoonful of flour.
4. Form into cutlets and fry on both sides.

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