Beef liver cutlets recipes. Beef liver cutlets - we cook at home for the whole family. How to cook beef liver cutlets

Not many people prefer beef liver because of its specific smell and taste. But there are many subtleties that can mask the characteristic smell of offal. Let's look at the most popular recipes for beef liver cutlets that can be made at home.

Selection and preparation of ingredients

Before you start preparing a particular dish, you should approach the selection of the product and its preparation correctly.

When purchasing products in a store or market, give preference to meat from animals raised at home. After all, meat products brought from large complexes contain a huge amount of antibiotics and stimulating elements. The liver is a filter in any body, so it is where all harmful substances accumulate.
The aroma emanating from the liver should be pleasant and without any strong odors.
The liver cut should be clean with a small number of veins and vessels. The presence of other components in the form of mold or dark spots is not allowed. Such damage indicates improper storage or that the meat is contaminated with harmful microorganisms.
The color of the liver can be brown, red-brown or red-brown.

Beef liver cutlets are prepared using a special technology that cannot be compared with ordinary minced meat cutlets. In order for the cutlets to delight you with their taste and aroma, you should properly prepare the offal.

You can use either frozen or fresh liver, but in the latter case you will get juicier cutlets. Frozen products should be thawed before cooking.
Since the liver contains vessels and veins, they must be removed with a sharp knife. The film should also be removed; to make the task easier, you can dip the product in hot liquid for 1-2 minutes.
Beef liver tends to become bitter; to prevent this, it should be kept in cold water for 60-120 minutes. Experienced housewives advise using milk instead of water.
The prepared liver is cut into medium-sized pieces and passed through an electric meat grinder. Onions and garlic are added to the resulting mass, which are also pre-chopped using any kitchen appliance. As a result, you will end up with a mass of rare consistency that is simply impossible to form with your hands. To make cutlets of the required shape, you will need a tablespoon.
Ingredients that have thickening properties must be added to the liver mass. Such ingredients include starch, semolina, eggs, flour. For juiciness, you can add lard, crushed using a meat grinder.

Popular recipes

Let's focus on the simplest and most delicious liver recipes.

A classic version of beef liver cutlets

The dish prepared according to this recipe has a delicate taste, so even small children like it.

Ingredients:

lard (lard) – 100 grams;
liver – 0.5 kg;
onion – 1;
egg – 1;
salt, spices to taste;
flour, starch.

The liver is first cleaned of unnecessary inclusions, as well as hymen. The washed offal is soaked for several hours in milk or liquid. The skin of the bacon is trimmed and cut into pieces. The prepared ingredients are ground in a meat grinder and mixed. The liver mass is supplemented with beaten egg, flour, and starch. Everything is mixed well and seasoned with seasonings.

Place the minced meat on a preheated frying pan using a spoon and fry on both sides until golden brown.

Frying should be done over medium heat, do not increase it. Otherwise, the cutlets will turn out tough and dry. Ready cutlets are served with salad or vegetables.

Beef liver cutlets with garlic and oatmeal

Ingredients:

liver – 400 grams;
pork – 100 grams;
oatmeal – 50 grams;
milk – 50 ml;
soda – 2 grams;
garlic – 1 clove;
sour cream – 150 ml;
liquid – 100 ml;
onion – 150 grams;
salt;
vegetable oil.

Let's look at the step-by-step cooking recipe.

Oatmeal is soaked in milk for 25 minutes, during which time the flakes have time to swell.
The liver is cleaned of veins and film and passed through a meat grinder.
The pork is thoroughly washed and also ground through a meat grinder.
The liver and pork are mixed. Garlic, previously passed through a press, as well as oatmeal are added to the resulting mass, everything is thoroughly mixed and seasoned with spices.
The onion is cut into half rings.
Place the frying pan over moderate heat and heat it up, then pour in a small amount of vegetable oil. Using a portioned spoon, spread the liver mass and fry on both sides.
When the cutlets are almost ready, you can start frying the onions.
The prepared onion is placed on top of the cutlets. Combine sour cream and liquid and knead until smooth.
Cutlets and onions are poured with sour cream and simmered over low heat for 5-15 minutes.

As a result, you should get fluffy and very tasty cutlets. The dish can be served with or without a side dish. Experts recommend pouring sour cream sauce over the cutlets, in which they were previously stewed.

Beef liver cutlets in the oven

Components:

350 g liver;
1 medium sized onion;
3 tablespoons rice;
3 tablespoons of vegetable oil;
1 dessert spoon of salt;
0.5 teaspoon of seasonings;
4-5 sprigs of fresh herbs;
100 ml milk;
1 egg.

The pre-prepared liver and onion are chopped, and the rice cereal is boiled. Boiled rice and a chicken egg are placed in the liver mince, everything is mixed. Then salt and spices are poured into the resulting mass and milk is poured, the result is minced meat with a rare consistency.

Place the minced meat on a pre-heated frying pan and fry on both sides until golden brown. The fried cutlets are placed in a baking container. You can pour sour cream on top or sprinkle with dry herbs. Place the cutlets in the oven, preheated to 180 degrees. Cook the cutlets in the oven for 15-25 minutes, while the dishes should be covered with a lid.

You can serve baked cutlets with mashed potatoes or porridge. When serving, do not forget to decorate the dish with fresh sprigs of herbs.

Liver cutlets with carrots

You will need:

0.5 kg of liver;
2 eggs;
small carrot;
3 onions;
2 tbsp. l. starch;
3 cloves of garlic;
vegetable oil for frying;
salt and spices to taste.

The liver is prepared and washed, after which it is soaked in milk to remove bitterness.
While the liver is soaking, you need to prepare the vegetables. The onions are removed from the husks and cut into slices, the carrots are peeled, and the husks are removed from the garlic.
Grate the carrots using a large-toothed grater.
Place a saucepan or cauldron with vegetable oil on the fire and heat it up.
Place onions and carrots in heated oil and fry for 5-7 minutes.
Fried vegetables are placed in the chopped liver, and garlic, passed through a press, is also added.
Next, eggs and starch are broken into the mixture of liver and vegetables, after which the components are thoroughly mixed.
Pour a little more oil into the cooking container and put it on the fire.
Using a spoon, cutlets are formed and fried in the classic way.
The finished dish is placed on portioned dishes and served with a side dish. The side dish can be used depending on your preferences and tastes.

Cutlets with zucchini and semolina

Ingredients:

300 g liver;
150 g zucchini;
1 onion;
100 g semolina;
1 egg;
salt and oil.

In a food processor, grind pre-chopped pieces of zucchini, onion and liver, then add semolina, beat in an egg and salt. After mixing the mixture, re-grind all the ingredients. The finished mass should be fried in a frying pan for 2-3 minutes. This dish is not only juicy, but also very tender.

How to cook for a child?

The liver contains vitamins and protein, which are easily absorbed in the child’s body. Many children do not like this product in boiled form, so it is worth learning how to prepare liver cutlets so that your child can eat them with pleasure.

Products:

500 g liver;
100 ml vegetable oil;
1 egg;
salt;
60 g semolina.

The liver is thoroughly cleaned of hymen, vessels and veins, and then washed in running water. The washed product is placed on an absorbent material or paper towel so that all moisture drains away. The liver is ground using an electric meat grinder or food processor. Add egg, salt and semolina to the crushed mass, then stir thoroughly to finally obtain a homogeneous mass. The minced liver is left for 2.5-3 hours so that the grains of semolina swell.

Pour a little vegetable oil into the frying container and heat it up. Using a spoon, spread the liver mass and fry on both sides over moderate heat until golden brown. The fried cutlets are placed in a saucepan or cauldron, a little boiled liquid is added and put on fire. If you are preparing cutlets for a child who is less than a year old, it is not recommended to add salt, but in other cases, very little salt is needed.

Calorie content of the dish

The benefits of beef liver are undeniable. Due to its high iron content, it is superior to chicken or pork. Therefore, many doctors recommend adding this by-product to the diet of children, as well as people with low hemoglobin levels in the blood. But this is not the only advantage of the offal; it is also recommended for those who adhere to diets.

100 grams of beef liver cutlets prepared according to the classic recipe contains:

proteins – 13.21 g;
fat – 7.8 g;
carbohydrates – 11.11 g;

The calorie content of the product is 170 kcal.

The recipe for “Warsaw” liver cutlets is presented in the video below.

Greetings to everyone who has visited the blog)) Today there will be a planned culinary article.

Since liver, especially beef, is one of the most useful vitamin-containing foods, I try very hard to include it in our menu more often.

But “more often” it doesn’t work out, to be honest, it happens very rarely, for a simple reason - we don’t like her.

Although I constantly declare out loud its endless usefulness, I probably hope for the hypnotic effect of my words on children who will ultimately love liver infinitely. But so far nothing has worked, moreover, “hypnosis” doesn’t even work on me 😉

I know exactly how to deal with unloved foods: “dislike” is not a reason to exclude them from the diet, you need to find recipes, seasonings, marinades, and cooking methods that slightly change their taste and “dislike” can very well become ardent love. At least I succeeded with chicken, which I don’t even have to offer “just fried.”

It remains to resolve the issue with the liver and pumpkin. Today is about the liver.

I have already given one of the recipes, quite successful, on the blog pages. Today there is a much simplified variation of it - a recipe for beef liver cutlets with step-by-step photos.

I wouldn’t call them the full word “cutlets”; rather, they are liver pancakes made from beef liver, the recipe for which I received under the name “cutlets”, and I never change the “native” names, that’s how they remain in my cookbook.

Beef liver cutlets, recipe step by step with photos

You can cook them from either beef or pork liver, there will be no difference in taste, the only thing is that pork liver is sometimes bitter, so before cooking I soak it in milk for 15-30 minutes. But in terms of usefulness, beef is considered much more valuable, in today’s recipe it is what is used and I recommend it to you.

This recipe for beef liver pancakes does not require a complex set of ingredients, nor is there any difficulty in the cooking process.

We will need

Brief recipe

Pass the liver through a fine grinder along with lard and onions.

Add egg, flour, salt and pepper. Mix well.

Fry in vegetable oil, placing the liver dough on a heated frying pan until the crust is tanned.

A more detailed recipe with useful additional information.

Beef liver pancakes, recipe step by step with photos

I will immediately make a reservation for those whose children not only do not eat lard, but even refuse to look at it - it is not felt at all in the recipe, I guarantee you this since I myself do not like lard at all and do not eat it. The main thing is not to let “lard lovers” into the kitchen while cooking 😉

For twisting, choose the smallest grate in the meat grinder.

By the way, since the liver is a soft product, it can be crushed with a blender.

Prepare the liver, remove the top film, hard ducts and cut into small pieces.

Wash the lard and chop it too. It should be at least 1/3 of the amount of liver. You can use lard either fresh or frozen.

Peel the onion and cut into quarters.

We pass everything through a meat grinder. This results in a mass that we mix well.

Add an egg to it.

Flour. If there is no flour, you can replace it with semolina without compromising the taste.

Salt and pepper.

All is ready.

Heat a frying pan well with sunflower oil and spoon out the liver dough.

Fry on one side, turn over. I keep the heat on medium, or rather even less than medium.

The cutlets bake very quickly, literally a minute on each side. Just a little time and everything is ready)

From 700 grams of liver we get quite a lot of them, at least for us, so this time I decided to experiment with one half and froze it. I did this for the first time, I’ll see how freezing affects the taste, and I’ll tell you how I try it.

What can I say, the cutlets turn out delicious, and although they look thin, they nevertheless come out juicy.

But the children once again said “wow... so-so...”, apparently because the peculiar liver flavor was still present in the cutlets. Well, I’ll try the options that are next in line, fortunately the question of how to cook liver cutlets from beef liver is not worth it now, there are many recipes: with garlic, and with mushrooms, and with sauces...

But if you love liver, be sure to cook it, it’s easy to make, and your family will love the cutlets) Bon appetit :)

There are products that people have mixed opinions about, for example, liver, no matter whether it’s beef, pork or chicken. Many people, when consuming certain foods, do not think about what benefits or harm they bring to the body.

If you constantly feel tired, apathetic, or have frequent headaches, most likely your body lacks iron and B vitamins.

Iron is necessary for the creation of hemoglobin - red blood cells, thanks to which cells receive oxygen and remove carbon dioxide from the body. Therefore, it is iron that is responsible for the smooth functioning of all organs that require oxygen. This includes the brain, the endocrine glands, and the entire circulatory system.

Iron is found in many foods. An excellent source of this trace element is the liver. In addition, it is rich in folic acid, which is also responsible for hematopoiesis. It has been proven that iron is well absorbed in tandem with vitamin C.

Therefore, the liver must be cooked with vegetables and herbs. Onions are rich in ascorbic acid. It is not without reason that it is most often added during the preparation of liver. If you eat liver at least once a week, you will never have anemia or anemia.

Alas, dislike for this product starts from childhood; many kids cannot be forced to even try it. And this despite the fact that the product is very useful and necessary for the body. But liver can be included in children's and adult diets in another way, by cooking, for example, it can be stewed, fried, or used as minced meat for making cutlets. Adding oatmeal to the ground liver will make the minced meat thicker and the cutlets themselves healthier. Below is a selection of the most delicious recipes.

Chicken liver cutlets - step-by-step recipe with photos

The peculiarity of preparing chicken liver is that it cannot be subjected to prolonged heat treatment. This makes her tough. Chicken liver is a tender offal that does not require soaking (as is done, for example, with beef liver).

To prevent it from becoming bitter, you must remove all areas that have turned green from contact with bile, and then rinse it well.

Cooking time: 1 hour 40 minutes

Quantity: 4 servings

Ingredients

Egg: 1 piece
Chicken liver: 600 g
Oatmeal: 2/3 tbsp.
Starch: 20 g
bow: 3 pcs.
Carrots: 2 pcs.
Sunflower oil: 120 g
Black pepper:
Salt:

Cooking instructions

Thaw chicken liver in cold water. Drain the water. Examine the liver from all sides. Cut off the films and green areas. Rinse the liver again and place in a colander to drain all the liquid.

Cut the liver into small pieces. You should not twist it in a meat grinder, otherwise the mass will turn out to be too liquid, which will negatively affect the quality of the cutlets.

Add oatmeal, salt, pepper and one egg.

Stir. Leave the cereal to swell for half an hour.

Finely chop half the onion and combine with the minced meat.

Stir again.

Add starch. It will make the minced meat thicker, and the cutlets themselves will keep their shape during frying.

Heat the oil in a frying pan, pouring it in a 3 mm layer. Using a spoon, spoon out portions of minced meat.

Over high heat, fry the cutlets on both sides until crust appears. Transfer them to another frying pan or cauldron. Pour 100 ml of hot water, cover the dish with a lid. Warm over low heat for 15 minutes.

While the cutlets are cooking, cut the remaining onion into half rings and cut the carrots into wide circles. Sauté them in oil without letting them get crispy.

Place a portion of cutlets on a plate and place prepared vegetables next to them. Decorate with greens.

Beef liver cutlets recipe

One of the best offal is beef liver, this concerns nutritional value and taste. True, when fried it can be a bit harsh, but liver cutlets will delight you with both appearance and taste.

Products:

Beef liver – 500 gr.
Onions – 1-2 pcs.
Flour – 4 tbsp. l.
Raw chicken eggs – 2 pcs.
Salt.
Seasonings and spices.
For frying - vegetable oil.

Algorithm of actions:

Clean fresh beef liver from films, rinse, and place in a meat grinder. Twist into minced meat.
Peel the onions, rinse under running water, and pass through a meat grinder along with the liver. You can, of course, cut the onion into cubes, but very small ones.
Add eggs and flour to the minced meat. Add salt and pepper to taste. The consistency of the minced meat will not be thick; rather, it will resemble medium-fat sour cream.
Heat a frying pan, add vegetable (any) oil.
Wait until the oil is hot, use a small ladle or tablespoon to form cutlets and place in a frying pan.
Fry on both sides, remember that the frying process goes very quickly.

Now let someone in the household try to say that beef liver is not tasty. You can serve this dish as a side dish with rice, pasta, potatoes, or simply prepare a salad of fresh vegetables - tomatoes and cucumbers.

Pork liver cutlets

You can make cutlets from any liver, although pork may seem fatty. To make it less high in calories and more healthy, you need to add a little boiled rice to the minced meat. Then you don’t have to prepare a side dish, but serve salad or sliced fresh vegetables with the cutlets.

Products:

Pork liver – 500 gr.
Rice – 100 gr.
Chicken eggs – 1-2 pcs.
Onions – 1-2 pcs.
Starch – 1 tbsp. l.
Salt (to the hostess’s taste)
Dill and a mixture of ground peppers.
Vegetable oil for frying cutlets.

Algorithm of actions:

At the first stage, you need to prepare the rice - boil it in a large amount of salted water until tender. Drain in a colander.
While the rice is cooking, you can grind the pork liver along with the onions into minced meat using a meat grinder or a newfangled blender.
Send the rice cooled to room temperature to the minced meat, add starch, and beat in the eggs. Add salt, hot ground pepper and allspice (also ground) pepper. Dill – washed, dried, finely chopped – perfectly complements this ensemble of aromas.
Form cutlets with a spoon and place in hot oil. Fry on both sides, transfer to a beautiful dish, garnish with herbs.

Pork liver cutlets with rice do not need a side dish, but vegetables will be just right!

How to cook liver cutlets with semolina

Each housewife has her own secrets for good minced liver: some use a mix of different herbs and spices, others add onions, not fresh, but sautéed in oil. Another option is to use semolina rather than flour or starch. It holds the ingredients together well, the cutlets will be dense and fluffy.

Products:

Liver (no difference - pork, beef or other) - 500 gr.
Semolina – 5 tbsp. l.
Chicken eggs – 1-2 pcs.
Onions – 1 pc. medium size.
Garlic – 2 cloves.
Sour cream – 2 tbsp. l.
Salt.
Spice mixture.
Vegetable oil (needed for frying).

Algorithm of actions:

The first stage is the preparation of the liver mince itself. To do this, rinse the liver and remove films. Cut beef or pork liver into pieces; you don’t need to cut poultry liver, it is already small in size. Grind using an old-fashioned meat grinder or a fancy blender.
Using the same assistant (meat grinder/blender), chop the onion and garlic (after peeling and rinsing them).
Add semolina and eggs, salt and spices to the almost finished minced meat. Minced meat that contains flour or starch can be immediately sent to the frying pan. The minced liver with semolina should sit for a while (from 30 to 60 minutes). During this time, the cereal will swell, the minced meat will become denser in consistency, and the cutlets will become more tasty as a result.
Fry in heated vegetable oil until cooked, turning over. You can put it in the microwave for a few minutes to simmer.

The tasty and appetizing dish of the day is ready, the time for preparation is minimal (which many housewives will appreciate), and the taste is extraordinary!

Recipe for liver cutlets in the oven

It is known that liver is rich in vitamins, amino acids and iron, but at the same time it is quite fatty, and it is also prepared by frying, albeit in vegetable oil. For those who don’t like fried food or are watching calories, housewives are ready to offer a recipe for liver cutlets in the oven. It does not require a large amount of vegetable oil, but it pleases with its beautiful appearance and, naturally, taste.

Products:

Liver, preferably chicken – 500 gr.
Raw potatoes – 2 pcs.
Onions – 1 pc.
Oatmeal - ¾ tbsp. (can be replaced with semolina).
Chicken eggs – 1 pc.
Salt.
Ground coriander – 1 tsp.
Breadcrumbs for breading.
Oil (for greasing the pan).

Algorithm of actions:

Remove films from the liver, rinse with water, and dry using paper towels.
Peel the onion and raw potatoes, chop the potatoes. Place everything together in a meat grinder and grind.
Also, pass oatmeal through a meat grinder; if semolina is used, then immediately add it to the minced meat.
Leave for a while for the flakes/semolina to swell. Now all that remains is to beat in the egg, add salt, and add coriander.
When forming cutlets, moisten your hands with water or vegetable oil, then the minced meat will not stick.
Form into medium-sized cutlets, roll in breadcrumbs, and place on a greased baking sheet.
Baking time is from 20 to 30 minutes at a temperature of 200 degrees.

Good housewives know how tasty and healthy liver cutlets are, but not everyone has the correct recipe for making them. Despite the fact that chicken, pork and beef liver differ from each other both in taste and vitamin content, each of them is useful in its own way. So, if a dish is prepared from fresh (high-quality) liver, observing all the subtleties of preparation, it will be able to provide the human body with a daily dose of essential substances, such as vitamins A and B, iron, calcium, phosphorus, zinc, copper and many amino acids.

Liver cutlets are very healthy. So be sure to prepare them.

A particularly valuable property of the liver is considered to be its high content of vitamin A, which helps strengthen teeth, hair, improve vision, normalize the functioning of the urinary system and increase brain activity. The liver is especially useful for pregnant women and small children. The healthiest thing is beef liver. It has a rich dark red color and a specific bitter taste. It is recommended to soak beef liver in milk before cooking to remove bitterness.

But the most tender is veal liver. To prevent it from losing its tenderness and juiciness, it should not be subjected to prolonged heat treatment. Pork liver is similar in quality and usefulness to beef liver. It is also a little bitter and requires pre-soaking. Many consider lamb liver to be a true delicacy. If you cook such a liver according to all the rules, you will get a tender, soft dish with a slightly sweet taste.

One of the most common liver dishes is cutlets, which are loved even by those who are not particularly fond of offal. They can also be prepared from chicken liver. Below are the most successful recipes with photos.

It is better to choose beef liver

When choosing liver, you should pay attention to its color, structure and smell. There should be no plaque or stains on it. It is advisable to buy the liver chilled rather than frozen. Firstly, during freezing it loses some of its beneficial and taste qualities, and secondly, it is more difficult to detect defects on frozen liver.

You can make liver cutlets from pork, beef or chicken liver. Whichever one you choose, you still need to prepare it. You will need to remove the film from beef and pork liver and cut out all the veins. To rid chicken liver of bitterness, it is better to soak it in hot water for a few minutes.

There are many options for how best to prepare cutlets; many change the recipe by adding bread crumbs, previously soaked in milk, or rice. Chicken liver cutlets turn out incredibly tasty and juicy, and the cooking process itself is simple and quick, which is important. In order to make the recipe for cutlets with lard, you will need:

1 kg chicken liver;
2 chicken eggs;
1 onion;
100 g salted or smoked lard;
4–5 tbsp. spoons of flour;
4 tbsp. spoons of vegetable oil;
salt, pepper, seasonings to taste.

As stated above, the first thing to do is to separate the liver from the vessels and film, and then grind it using a meat grinder or blender. Grind the lard and onions too and add to the liver. Break raw chicken eggs into the resulting mass, add salt, ground black pepper, spices and mix everything thoroughly. Gradually add flour, mixing well so that no lumps remain. The consistency of the minced meat should resemble pancake dough.

When the minced meat is ready, we begin to prepare the cutlets. Place the minced meat in a frying pan heated with a small amount of vegetable oil using a tablespoon, forming cutlets. Fry over high heat, uncovered, on one side and the other for a few minutes. The liver must be cooked quickly, but blood should not be allowed to remain inside the cutlets.

When an appetizing crust appears on the cutlets, remove them from the pan. Delicious and juicy chicken liver cutlets are ready!

The dish can be served with or without a side dish, it all depends on how you like it best. This recipe can also be used to make pork or beef liver cutlets.

Grind the liver, add flour or semolina, onion and spices to it

Cutlets with rice and garlic

Making liver cutlets with rice and garlic is as easy as any other liver cutlets. But housewives especially like this recipe with photos, because this way they turn out not only very tasty and tender, but also satisfying. And garlic added to the minced meat will add a touch of piquancy to the dish. Pork, chicken or beef liver is suitable for these cutlets. Ingredients for making cutlets with rice and garlic:

0.5 kg of liver (chicken, pork or beef);
50 g rice;
2 chicken eggs;
3 cloves of garlic;
3 tbsp. spoons of vegetable oil;
salt, ground pepper, spices to taste.

This recipe is similar to the previous one. First, you need to remove the film from the liver, cut out the vessels and soak briefly in cold water. Then the liver needs to be dried and cut into small pieces. What should you do next? Grind the pre-boiled rice along with the liver and garlic through a meat grinder or using a blender. Beat chicken eggs into the prepared mass, add salt, ground black pepper and seasonings to taste, mix well until a homogeneous consistency is obtained.

Form the cutlets with your hands or pour the minced meat into the pan with a spoon

Next, with wet hands, you need to mold cutlets from the minced meat and place them in a preheated frying pan with vegetable oil. Fry the liver cutlets over high heat (2-3 minutes on each side), uncovered, until golden brown. It is best to serve liver cutlets with rice and garlic with sour cream. Since the cutlets turn out to be very filling, it is enough to serve fresh vegetables as a side dish.

Variant of cutlets with the addition of semolina

This wonderful recipe for cutlets with semolina (look at the photo) will surely appeal to every housewife, because semolina makes liver cutlets fluffy and incredibly soft. Unlike the option described above, cutlets with semolina have a more pronounced liver taste. In order to prepare liver cutlets with semolina, you will need:

0.5 kg of liver (chicken, beef or pork);
5 tbsp. spoons of semolina;
1 chicken egg;
2 tbsp. spoons of sour cream;
1 onion;
2–3 cloves of garlic;
3 tbsp. spoons of vegetable oil.

As the original recipe for preparing minced meat describes, the most important thing is to soak the liver and also get rid of the film and veins. If you neglect this rule, you can hopelessly ruin the liver cutlets. Using a meat grinder or blender, grind the prepared liver along with onions and garlic. Add semolina, sour cream, egg, salt, ground black pepper and spices to taste to the resulting mass. Mix everything thoroughly and wait 30–40 minutes until the semolina swells.

Be sure to treat yourself and your loved ones to liver cutlets!

In a preheated frying pan with vegetable oil, place the minced meat with a tablespoon dipped in water, forming cutlets of the desired size. Fry the liver cutlets for a few minutes on each side. Next, transfer them to a baking dish and cook until fully cooked in the microwave (about 2-3 minutes). If you are on a diet or preparing a children's menu, you can bake liver cutlets in the oven. Another, but no less tasty way to prepare diet cutlets would be to lightly fry them in a frying pan, and then bring them to full readiness in a double boiler.

You can serve liver cutlets with semolina with any side dish: rice, potatoes, buckwheat porridge, or just fresh vegetables. If desired, you can complement the taste of the cutlets with ketchup or sour cream sauce.

Whatever recipe you choose, whatever you cook, be it liver cutlets, meat and fish cutlets, or any other dish, remember that it is advisable to cook in a great mood, only from fresh ingredients, and then the dish will turn out tasty and healthy! Bon appetit!

Beef liver is one of the most useful and nutritious offal. It contains a lot of iron, cadium and calcium, so it is included in the menu of young children, pregnant women, and consumed for anemia.

In its natural form, liver is not to everyone’s taste, as it has a dense granular consistency with hard veins inside. If cooked incorrectly, the pulp may become too dry and bitter. To avoid such troubles, cutlets are prepared from it, in which the specific taste and consistency of the liver is masked by the natural aromas of vegetables, root vegetables, spices and other components.

Beef liver cutlets often take the form of thick flatbreads or small thin semi-finished products, since the minced meat based on the raw product is quite liquid. To secure the shape, some recipes (with crushed potatoes, rice) use egg dipping and repeated breading. Cutlets are mainly fried or baked; they are rarely steamed, as they tend to fall apart during heat treatment.

How to prepare delicious beef liver cutlets for lunch is described in detail below.

Simple beef liver cutlets

The most accessible and simplest recipe for offal products. The cutlets turn out flat, but well-fried, with an appetizing crust. For additional taste, instead of grated raw onion, onion is added to the minced meat, sautéed in butter until transparent.

List of ingredients:

Beef liver – 500 g.
Onions – 200 g.
Chicken egg – 1-2 pcs.
Mayonnaise – 3-4 tbsp. l.
Black pepper.
Fresh parsley - optional.
Salt.

Cooking method:

Grind the cleaned and soaked beef liver along with the raw onion.
Add pepper, dried herbs and other spices to taste into the prepared liquid minced meat. Add salt, beat in the egg, pour in mayonnaise. If necessary, add 1-2 tbsp. l. flour.
Fry in heated fat or oil, adding minced meat at the rate of 2-3 tbsp. l. for one cutlet.
Cook until golden brown. If desired, cutlets can be placed in a frying pan, add a couple of bay leaves and whole allspice peas, a little water and simmer for another 5-8 minutes.
In this case, the cutlets will not have a crispy crust, they will turn out soft and “airy”.

Lump cutlets with vegetables

Cutlets from tender chicken fillet are prepared in almost the same way. Lump cutlets are flat with large pieces of offal and vegetables inside. Usually the products are prepared only from pork or beef liver, but offal lovers can add chopped heart to the minced meat. They will become even better and tastier.

The prepared minced meat can be used immediately, but if you let it stand in the refrigerator for 4-6 hours, the cutlets will turn out to be much denser in consistency and softer in taste.

List of ingredients:

Onions – 150 g.
Sweet pepper – 100 g.
Carrots – 100 g.
Garlic (fresh, dried) – 30 g.
Beef liver – 700 g.
Heavy cream or mayonnaise – 50 ml. or 70 g.
Wheat flour – 70 g.
Potato starch – 40-50 g.
Chicken egg – 2 pcs.
Dry spices for beef - to taste.
Black pepper.
Salt.
Oil or fat for frying.
Fresh greens if desired.

Cooking method:

Boil a small pod of red pepper with boiling water or, prick with a fork and remove the stalk, bake in the microwave on a saucer of water until the skin peels off.
Remove the skin completely, cut the pulp into cubes and sauté in fat along with crushed garlic, chopped onions and carrots. Squeeze excess oil from fried vegetables if necessary.
Remove a piece of beef liver from the outer film, cut out all the internal vessels. Rinse the remaining pulp in several waters or soak overnight, changing the liquid a couple of times.
Cut the liver pieces into small cubes. Mix with cooled vegetables, potato starch and wheat flour. Beat in a couple of eggs, add dried herbs, spices and some salt.
Knead the liquid coarse minced meat. Leave for 2-3 hours, covering the bowl with film.
After the specified time, place again, add salt and pepper.
Thoroughly heat the frying pan with fat and add minced meat at the rate of 2-3 tbsp. l. for one cutlet. Fry until browned.

Beef liver cutlets for children

Tender cutlets with a mild taste are ideal for feeding babies who cannot tolerate offal. The basis of the minced meat is boiled potatoes and fried vegetables, which hide the natural aroma of the liver very well. The products are soft, nutritious and non-greasy.

For children's cutlets, the liver must be soaked in cold water in advance (until it stops coloring), and then, if desired, in milk.

List of ingredients:

Breadcrumbs – 100 g.
Beef liver – 500 g.
Boiled potatoes – 200 g.
Onions – 100 g.
Fresh or boiled carrots – 70-100 g.
Butter – 70-100 g.
Dried parsley or dill – 1 tsp. (sauce)
Chicken egg – 2 pcs.
Cream – 70-100 ml.
Sour cream for sauce.
Salt.

Cooking method:

Melt half a piece of butter (50 g-70 g) and simmer the onions in it until transparent, then add the carrots if they are used fresh. Simmer until soft.
Finely chop the soaked and cleared liver of films and veins or grind it in a meat grinder along with 2-3 tubers of boiled potatoes and stewed vegetables.
To obtain homogeneous minced meat without pronounced lumps, you need to grind it twice.
The result will be moist minced meat of medium density. You need to beat one or two eggs into it.
When beating eggs, you need to monitor the consistency, since after adding the protein it may become too liquid and unsuitable for forming cutlets.
After this, add 2-3 tablespoons of breadcrumbs to the minced meat. Add salt, knead thoroughly and leave for 20 minutes so that the crackers absorb some of the moisture.
With wet hands, take a small piece of minced meat, form it into an oblong cutlet, dip it in the egg and roll in breadcrumbs several times.
Generously coat the ceramic mold with butter and sprinkle with flour or breadcrumbs. Place the cutlets loosely.
Place in the oven and bake for 10-15 minutes. Pour in a sauce made from a mixture of rich sour cream, broth, dried dill and 1-2 tsp. wheat flour. Leave for another 10 minutes, reducing the heat by 10-20 degrees.
If the dish is made for adults, then the breaded cutlets are simply deep-fried.

Heart and liver cutlets

Hearty cutlets made from beef liver and heart. For minced meat, it is advisable to choose offal from young animals, this will result in more tender cutlets.

List of ingredients:

Cream 20% - 100 ml.
Breadcrumbs – 200 g.
Beef heart – 400 g.
Beef liver – 250-300 g.
Chicken egg – 2 pcs.
Onions – 150 g.
Butter – 70-100 g.
Dill-parsley – 50 g.
Black pepper.
Salt.

Cooking method:

Chop one and a half to two medium onions and simmer in butter until transparent
Thoroughly clean and soak the liver. Cut the heart into small pieces, removing any remaining blood clots and cutting off the internal cords.
Pass through a meat grinder twice along with onions poached in oil and fresh herbs, scalded with salted boiling water.
Soak 100 g of breadcrumbs in warm heavy cream and let them swell.
Along with the remaining cream, transfer to the minced meat. Beat the eggs in there too. Knead thoroughly. Add salt and season to taste.
Fry in fat or oil until done.