How to deliciously cook beef liver. Tender liver cutlets. Secrets of selection, processing and preparation

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Beef liver is one of the best offal not only in taste, but also in nutritional value. Unlike pork, it has a slightly bitter but pleasant taste.

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If we talk about the nutritional value of beef liver, then it is an indispensable product for people leading an active lifestyle and athletes, as it contains protein with an optimal set of essential amino acids.

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Also this product rich in selenium, which is a powerful antioxidant that reduces the risk of developing cardiovascular diseases.

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In addition, beef liver is a real storehouse of vitamins, especially rich in vitamins A, C, D, E, K and B vitamins. 100 g of boiled liver contains the daily requirement of all these essential vitamins.

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Liver is rich in microelements: calcium, potassium, magnesium, copper, sodium, phosphorus, zinc and especially iron, so doctors recommend including it in the diet of patients with anemia.

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There are many ways to prepare beef liver: it can be boiled, stewed, fried, baked.

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We will tell you how to fry the liver so that it turns out juicy, soft and tasty. This process has several subtleties and features.

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1. First of all, it should be said that the taste of the finished dish will directly depend on the quality of the original product and its type.

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An important point is the freshness of the liver. Since this by-product has a very short shelf life - no more than 3 days - you should be careful when choosing it.

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WITH aged beef liver will have a rich color. A product that is too light or too dark may indicate poor quality.

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The film on the surface of the liver should not be damaged, and the cut should be smooth, not grainy.

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2. Before frying the liver, it should be properly processed. First you need to remove the outer film.

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To do this, pour boiling water over the liver, then immediately plunge it into cold water. After this simple manipulation the film can be removed from the liver very easily.

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3. After the liver is prepared, it should be soaked in milk.

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This will get rid of the specific smell and give the liver a delicate taste. The liver should be soaked for at least 30 minutes, preferably an hour and a half.

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4. Decide how you want to fry the liver - in cubes or in large portions.

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If the liver is cut into portions, then these should be wide, flat pieces the width of a finger. When slicing the liver, you may encounter bile ducts. They must be removed otherwise the dish may be spoiled.

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Wrap portions in cling film and lightly beat with the back of a knife. It is not recommended to use a kitchen hammer for this purpose, since the liver is much softer and more tender than meat, and the hammer can crush or tear it.

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5. After the liver is cut and beaten, you should soak it again in milk for 15-20 minutes.

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6. While the liver is soaking, prepare the breading.

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Mix flour and a small amount of spices. Rosemary, thyme and savory are good for this.

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You should not salt the liver at this stage, as it will become tough., even if the heat treatment follows all the rules.

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7. When the liver is completely ready for frying, the question arises of what and how to fry it.

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It's better to do it on vegetable or melted butter. The heat level of the pan should be medium. If you cook the product over high heat, the outside of the liver will burn, but the inside will remain raw. And when cooked over low heat, it will turn out dry and tasteless.

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Frying time depends on the size of the pieces. The best guide is the color of the product. As soon as a piece of liver changes color up to half the cut, it should be turned over. The readiness of the liver can be easily determined by piercing it with a fork or knife.

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If the liver produces clear juice, it is ready. 5 minutes before cooking, add salt to the liver.

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8. If you cut the liver into small cubes, it is best to fry them with onions.

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The liver is prepared as already described above. The onion should be cut into thin half rings at the rate of 2-3 onions for every 300 g of liver.

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9. Heat the oil in a deep frying pan and fry the onion in it until golden brown. Dip the liver in flour mixed with spices and fry in a frying pan along with the onion. It is important that the liver is placed in a single layer in the pan.

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If you need to cook a lot of liver, you will have to fry it in several approaches.. Fry the liver, stirring it until it changes color.

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10. When the liver turns light, pour a small amount of water over it and simmer for 3-5 minutes.

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After this, the liver can be salted and peppered.

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

Tasty and healthy

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

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

How to fry beef liver

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

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

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

Cooking technology

Frying beef liver is not difficult at all. To do this you need to complete the following steps:

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

How to fry chicken liver

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

List of required products

To prepare, take the following ingredients:

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

Preparation steps:

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

Jellied pie

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

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

Let's move on to cooking:

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

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

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

Finally

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

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

How to cook beef liver

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

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

Beef liver recipes

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

Pate

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

Ingredients:

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

Cooking method:

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

Pancakes

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

Ingredients:

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

Cooking method:

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

In sour cream

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

Ingredients:

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

Cooking method:

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

Cutlets

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

Ingredients:

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

Cooking method:

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

In a slow cooker

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

Ingredients:

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

Cooking method:

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

Stewed

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

Ingredients:

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

Cooking method:

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

How to fry beef liver

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

Ingredients:

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

Cooking method:

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

Beef Stroganoff

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

Ingredients:

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

Cooking method:

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

Goulash

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

Ingredients:

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

Cooking method:

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

Gravy

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

Ingredients:

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

Cooking method:

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

Liver cake

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

Ingredients:

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

Cooking method:

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

In the oven

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

Ingredients:

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

Cooking method:

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

For a couple

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

Ingredients:

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

Cooking method:

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

Video

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

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

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

Pork liver pate

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

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

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

Pork liver in a frying pan

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

How to cook soft and juicy liver

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

How to cook soft and juicy chicken liver

You will need:

• • 0.5 kg chicken liver;

• • 3 onions;

• • 1 carrot;

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

• • salt and pepper.

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

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

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

How to cook soft and juicy pork liver

You will need:

• • 0.5 kg pork liver;

• • 5 tbsp. spoons of flour;

• • 2 tbsp. spoons of mayonnaise;

• • 2 tbsp. spoons of sour cream;

• • 1 onion;

• • spices.

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

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

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

How to cook soft and juicy beef liver

You will need:

• • 500 g beef liver;

• • 2 carrots;

• • 2 onions;

• • 3 cabbage leaves;

• • 1 tbsp. spoon of milk;

• • 1 tbsp. spoon of buckwheat;

• • pork fat mesh;

• • salt.

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

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

How to deliciously fry pork liver

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

You will need

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

Instructions

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

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

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

Helpful advice

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

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

You will need

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

Instructions

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

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

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

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

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

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

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

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

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

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

note

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

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

The liver is respected not only by hunters, but also by cooks and housewives. This delicacy, classified as an instant product, deserves attention. There is no need to talk about the benefits of the liver; it is a storehouse of vitamin A, iron, copper and other useful substances. The liver contains phosphorus, magnesium, zinc, sodium, calcium. Vitamins B, D, E, K, ascorbic acid. Thus, liver - beef, pork, veal, chicken, duck - has been and remains not only one of the most popular products since ancient times, but also very useful. Please note that for cooking you should only use liver from healthy and properly fed animals. In addition, it is important not to limit the consumption of liver dishes to people with high blood cholesterol.

How to cook liver

The nutritional value of liver is approximately the same, be it beef liver, pork liver, chicken liver, and so on, but their taste and texture are somewhat different. It is important to know that:

• To prevent the liver from becoming bitter, it must be cleaned of films and ducts;
• so that the liver is soft and without a specific odor, it can be soaked in milk or water for 30 minutes - the liver of young healthy animals does not need to be soaked;
• to prepare soft liver, you can roll it in flour before frying;
• to avoid overcooking the liver, cut it into pieces about 1 cm thick and quickly fry in a well-heated frying pan on both sides;
• You need to salt the liver at the very end.

How to fry liver

There are many recipes for making liver. If you are a beginner and don’t know how to fry liver, what to cook from liver, how to cook soft liver, then these tips will come in handy. Today we will tell you how to properly fry the liver so that it is juicy, tasty and does not become tough.

The easiest way to fry the liver is this:

• you just need to fry slices of veal, lamb or chicken liver over high heat for two to three minutes on each side, add salt and pepper to taste and the liver a la Nuturel is ready.

The best way to fry the liver is this:

• The liver, soaked in milk or marinade in advance, must be fried until red meat juice appears on its surface, turned over, fried and again waiting for the juice. That's it - the tender and soft liver is ready.

The simplest liver dishes are the most aromatic and tasty, and they are prepared very quickly.

How to cook pork liver

• Pork liver has a red-brown or dark brown color, has the brightest taste and a distinct aroma, which may not be to everyone's taste.
• Before cooking, pork liver is always soaked. Pates and fillings are prepared from pork liver; it can be fried and stewed, used to make liver pancakes and more.
• Pork liver is just as healthy as other types of liver, but in terms of the content of nutrients it is still slightly inferior to beef liver.

How to cook beef liver

• Beef liver has a dark red-brown color and has a rather pronounced liver flavor (which is why it is often soaked in milk before cooking).
• Liver cake, liver chops, sautes, hot dishes are prepared from beef liver; fried beef liver or stew is good. Beef liver should be thoroughly fried, first coated with mustard and served with spicy sauces.
• The benefit of this type of by-product lies in the high content of vitamins A and group B, vital microelements; liver is recommended to be consumed when overworked and during the recovery period after illness.

How to cook veal liver

• Veal liver has a light brown and red color, as well as a delicate and loose structure; it is much more tender than beef liver and does not need to be soaked.
• Delicious dishes are prepared from veal liver: fried veal liver a la naturel is incredibly tasty, you can cook veal liver in sour cream, fried veal liver with onions is good, it makes delicious kebabs, as well as gourmet dishes. The whole veal liver can be baked in the oven or deep frying pan, then the baking time is measured at the rate of 15 minutes per 0.5 kg of liver.
• The benefits of veal liver are the vitamins A and B it contains; dishes prepared from veal liver are very useful - they promote the regeneration of hemoglobin and help improve immunity.

How to cook chicken liver

• Chicken liver is an affordable delicacy product with an excellent taste.
• Chicken liver can be fried with onions, used as a component for kebabs with bacon and vegetables, as an ingredient in minced meat and liver pates, and chicken liver is good in salads.
• The benefits of chicken liver are the high content of vitamin B12, which is involved in the formation of red blood cells, selenium, which affects the functioning of the thyroid gland; chicken liver is a valuable nutritious product.

How to cook duck and goose liver

• Duck and goose liver - found in the form of foie gras libor in markets from ordinary ducks and geese, the second option is less fatty and not so expensive, but still very tender and tasty.
• Duck and goose chicken in the form of pate or roast will decorate the most festive table. You just need to know that the livers of ducks and geese are never cooked in sour cream, they are already fatty. Bird liver goes perfectly with fruits - sweet, sour, and sweet and sour - apples, raspberries, raw or lightly stewed in butter, will give the dish an exotic festive look and taste.
• Goose and duck liver are very fatty, but extremely useful, especially for the female body, as they contain large amounts of iron, as well as all of the above vitamins and minerals.

How to choose a liver

Whatever liver you buy, the color of the liver should be even, without spots, the surface should be shiny, smooth, elastic, without dry spots.
When pressing on the liver, the fossa does not form at all or is quickly restored. Otherwise, the liver is stale.
The liver from young animals is lighter; the darker the liver, the older the animal.
Look at the blood: scarlet - the liver is fresh, brown - old and such a liver should not be taken.
The smell of liver is pleasant, sweetish, and in no way sour.
Fresh steamed liver is usually not purchased for future use, so they take it at the rate of 100-125 grams per serving and cook it within 24 hours.

How to store liver

The liver is perfectly stored frozen for up to six months. To do this, it is not necessary to buy an already frozen product. You can freeze steamed liver yourself. You can store the liver like this:

• Having cut the liver into slices, dry it with a napkin, wrap each slice in cling film, put it in a separate bag, which you put in the freezer, otherwise the smell of the liver will be transferred to other products.

The good thing about liver is that it can be cooked without defrosting, fried in a pan or grilled. But real gastronomes still advise defrosting it by placing it on the bottom shelf of the refrigerator for several hours.

Recipes - how to cook delicious liver

Recipe - Stroganoff-style liver

beef liver - 500 g
sour cream - 300 g
onion - 2 heads
salt, pepper - to taste
sunflower oil - for frying

To prepare liver Stroganoff style, you will need a minimum of ingredients.
First, prepare the liver - clean it, soak it in milk, pat it dry and cut it into cubes.
Pour some oil into a frying pan and fry finely chopped onion until light golden brown.
Place the liver cubes in the frying pan and fry them on all sides.
Add sour cream and simmer for 15-20 minutes.
It is good to serve liver dishes with light vegetable side dishes or tender mashed potatoes.

Chicken liver - 500 g
onion - 1 head
carrots - 1 pc.
sour cream - 400 g
fresh dill - 5-15 g
garlic (optional) - 2-3 cloves
frying oil
salt
pepper

Peel and chop the onion, peel and chop the carrots. Fry onions and carrots with a little oil and cool. Pass the prepared liver through a meat grinder along with stewed vegetables. Add salt, pepper and stir. Place in the form of pancakes in a well-heated frying pan with oil. Fry on both sides until cooked. The degree of readiness depends on your taste.
Chop the garlic and dill, combine with sour cream, mix well.
Place the finished pancakes on a plate, place 1 tablespoon of sour cream on the pancakes.

Veal liver - 0.5 kg
mustard
flour
vegetable oil
salt
ground black pepper
ground ginger

½ glass of water
2 tbsp. spoons of butter
2 oranges
½ glass of dry red wine

Wash the liver, peel and cut into about 1 cm thick. Grease each slice with mustard and roll in flour. Fry on all sides in heated vegetable oil for 8 minutes. Salt, pepper and add ginger to taste. Fry for another 3-5 minutes on low heat. Transfer the finished liver to another bowl.
In the frying pan in which the liver was fried, add ½ cup of water and 2 tbsp. spoons of butter, let it boil, then strain. Peel one orange and cut into thin slices, squeeze the juice from the second. Mix the frying liquid with orange juice and ½ cup of dry red wine, heat over low heat, without bringing to a boil.
Place the fried liver on a plate, pour over the orange sauce and garnish with orange slices

500 g pork liver
80 g pork fat
carrot
bulb
salt
ground black pepper
nutmeg
½ cup meat broth or milk
100 g butter

Cut the pork liver into small pieces. Finely chop the bacon and fry. Place grated carrots and finely chopped onions into the rendered fat. Fry until half cooked. Add pieces of liver, salt, ground pepper and grated nutmeg to the vegetables, fry until golden brown, and then cook over medium heat under the lid. Cool and pass through a meat grinder with a fine grid 3-4 times. Pour broth or milk into the prepared mass, bring to a boil and cool. Mix with softened butter and beat until smooth. Decorate the finished pate as desired.

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