The fact that the liver - useful product, they know, probably, everything. Doctors from the liver, doctors advise to include in the diet of children, as well as pregnant women and those recovering from an illness.

But not everyone knows how to cook delicious liver, as this product is quite capricious. It is not correct to prepare the liver for frying or to overdo it a bit on fire, and the tasty dish will not work anymore.

Today we will talk about how to fry the liver, so that it is soft and juicy.

It must be said that the taste of the future dish strongly depends on the quality and type of liver. Thus, the best taste has veal and beef liver. Lamb liver is also very tender, but not everyone loves it because of the specific smell. Pork liver  considered less tasty than the types of by-products listed above. A separate conversation deserves the liver of a bird, from which you can prepare a lot of delicious dishes.

But whatever type of liver you choose, it is very important that it is fresh! The fact is that offal has a very short shelf life - no more than three days, provided that the liver was kept in the refrigerator. Therefore, it is desirable to acquire this product in places where the quality control of the products sold is exercised.

If you decide to purchase beef liverthen choose a saturated color product. Too light or, conversely, the dark color of the liver may indicate poor quality. Make sure that the film on the surface of the piece that you have chosen is not damaged, and on the cut the liver looks smooth and not grainy.

So, the choice is made. But, before frying the liver, it must be properly processed and prepared. And the first thing to do is to remove external films. To make this operation easier, a piece of liver must be doused with boiling water, and then immediately put it in cold water. After this procedure, films from the liver are removed quite easily.

Now you need to soak the liver in milk. This allows you to get rid of the specific smell and gives the product more delicate taste. Soaking time - not less than half an hour.

Now it's time to decide how to fry the liver - in chunks or cubes? If the first option is chosen, then cut the liver into wide flat slices with a width of a finger. When cutting the liver, you will see that there are bile ducts in the thickness of the tissue, they must be cut out, otherwise the dish will be spoiled. Portion pieces need to be wrapped in food wrap  and beat off a little with the back of the knife. It is not recommended to beat the liver with a kitchen hammer, as it has a not as dense structure as meat.

The broken pieces are sent back to the bowl with milk for ten minutes. In the meantime, we are preparing the breading, mixing the flour with a small amount of dry spicy herbs. Harmonious taste of the dish can be obtained if you use savory, thyme or rosemary. But salt the liver at this stage in no case impossible! If you add salt to a raw liver, it will become hard, even if you do not break the rules of heat treatment.

So, the preparation of the liver is completed, now we turn to the coverage of the question, on what and how to fry the liver. Oil for frying can be used vegetable or melted butter, and the degree of heating should be moderate. On a strong fire, the liver can burn, remaining raw inside, and with low heat it will lose juiciness. Roast the liver for two or three minutes on each side. It should be borne in mind that the frying time depends on the size of the pieces. The easiest way to focus on the color of the liver. As soon as the piece changes its color to half the slice, it's time to turn it over. Liver readiness can be determined by puncture with a knife or fork. Juice released from the finished dish will be transparent, not bloody. Now, when the liver is fried, pieces can be salted. Serve this kind of liver with garnish and any sauce.

How to fry the liver, cut into smaller pieces? This dish is best cooked with onions. The liver must be prepared in the same way as described above, but cut not into large pieces, but into cubes. Peel and chop the onion. For three hundred grams of liver, you need to take two or three onions. Now heat the butter in the pan, dip the onion in there and fry it until golden brown. Liver roll in flour with spices and send to the pan. It is very important that the pieces of the liver lay in one layer, so if you need to do a lot fried liver, it will have to cook in portions. Fry the liver, stirring until it changes color. Then pour some water into the pan and simmer our dish for three minutes. Then open the lid and add salt and pepper. Similarly, you can cook and chicken liver.

Now you know how to fry the liver so that it remains juicy. Serve the finished dish with any side dish, classic version - mashed potatoes. Additionally, you can cook the sauce - mushroom or sour cream.

How to fry liver video recipe - step by step

Below you will meet step by step video  recipe that will help you when cooking.

We hope you enjoy our article on how to properly fry the liver and now having everything necessary ingredients  you can easily cook it at home.

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  How to fry the liver, how to fry the liver, how to fry the liver, how to fry the liver

  - simple and tasty dishwhich you can cook for a quick lunch or dinner. In addition, fried liver with onions in our recipe, it turns out very soft, tender and fragrant. Usually, when I cook a liver, so that it turns out to be soft and juicy in taste, I salt it after it is completely fried and ready to eat. This is the main recommendation for the preparation of soft and tasty fried liver: salt after cooking.

Fried liver with onions, recipe



Ingredients:

  • 1 kg of liver (pork, beef or calf);
  • 2-3 large onion heads (the larger the onions, the richer the liver is) cut the onion into rings, half rings or cubes;
  • flour as needed;
  • vegetable oil (no smell) + a piece of butter for greasing the pans
  • salt and black pepper for personal taste

How to cook fried liver with onions

  1. Before cooking, the liver must be washed, cleaned of films and bile ducts. Then beat off through the film.
  2. Slice the prepared liver into slices about one centimeter thick, or you can cut it into pieces, as for chops, also about 1 cm thick. Roll the liver pieces in flour.
  3. Now lay out the liver on a well pre-heated and oiled griddle. Fry on both sides. Fry the liver no more than 10-12 minutes. This time is enough for the liver to prepare.
  4. When the liver is fried, we spread it in a separate container, and on the pan, where the liver was prepared, we spread the prepared chopped onion. Fry the onions to transparency, turn off the fire.
  5. Fried liver salt, pepper, mix. Sometimes I use seasoning for Italian cuisine instead of salt and black pepper. I really like the combination of fried liver with Italian seasoning. Now I will voice the composition of this seasoning, all of a sudden you will also want to experiment. It includes: sea salt, rosemary, pink pepper, thyme, tarragon, thyme, basil. When I use this seasoning, the kitchen is just a magical flavor.
  6. So, now lay out the fried liver on toasted onions. Mix the liver with onions. Cover with a lid, let it brew for 5-7 minutes. That's all fried liver with onions ready.
  7. When serving, you can sprinkle the liver with finely chopped fresh herbs. The garnish is perfect potatoes boiled in the form of mashed potatoes, rice or buckwheat.

Recipe: Fried liver with onions and carrots

Ingredients:

  • beef liver 800 gr.
  • onion 3pcs.
  • 1pcs carrots large or 2 medium
  • 1 piece tomato optional
  • sour cream 180g.
  • butter 1st.l.
  • salt to taste

How to cook fried liver with onions and carrots in sour cream

  1. Three carrots on a coarse grater, finely chop the onion. Tomato is also finely chopped. Prepare the liver, as in the first recipe and cut into pieces.
  2. Onions, carrots and tomato fry in a mixture of vegetable oil with butter. Fry until soft. Add the pieces of the liver. Fry for 5 minutes. Add sour cream. Stir.
  3. Close the lid and simmer another 15 minutes until tender. At the end add salt, pepper (optional).
  4. Close the lid and remove from heat. Let it brew for 5-7 minutes and serve to the table. It turns out liver fried with onions and carrots, plus a delicious gravy of sour cream with tomato (tomato-sour cream sauce).

Method: Cooking   Servings: 3    Preparation time:   40 min    Time for preparing:   35 min

Greetings to you, dear readers! Our today's conversation will be devoted to such by-product, amazing in its dietary and taste qualities, as beef liver. This body is a true source beneficial substances. It consists of magnesium, sodium, potassium, iron, zinc, ascorbic acid, copper, as well as many other elements and vitamins that are necessary in the daily human diet. Caloric content of the liver is only 127 kcal.

However, many novice housewives are faced with a problem: how to cook delicious and soft beef liver? After all, this meat requires a very delicate approach, taking into account many nuances. The slightest deviation from the recipe can lead to the fact that the finished dish will turn out dry, hard or bitter. However, do not despair, below we consider in detail the simple recipe for juicy beef liver in sour cream, as well as all the details of working with this product. So, let's begin!

Ingredients

Cooking process



And now let's talk about the little tricks with which you can clean the liver without much difficulty. First you need to rinse it thoroughly in cold running water, and then hold it for one minute in a container with hot water  or just scald with boiling water. After these manipulations, just one or two cuts will be enough to easily separate the film. To keep the meat from slipping out of your hands during the cleaning, dip the tips of your fingers in the salt. Salt not only prevents slipping, but also helps to remove excess bitterness. Then rinse the liver again. But in order to get a tender, juicy dish, one must be able not only to prepare this unique by-product correctly, but also to choose. Therefore, we will focus on some of the intricacies of buying a liver.

  • It is best to buy products from proven farms: the liver is a very gentle organ responsible for filtering the blood, so it can linger in antibiotics and harmful chemicals, which are often fed by unscrupulous manufacturers.
  • It is recommended to buy a chilled liver: freezing leads to the fact that in the future the product turns out to be tough and tasteless.
  • Being fresh, this organ has a slightly sweetish smell and a rich uniform red-brown color (too dark or light color means that you have meat from an old or sick animal). The blood allocated to them should be bright scarlet.
  • In no case, do not buy the product if it has a sour or ammonia-like odor.
  • The surface should be shiny, damp and smooth without any scratches, damage, blood clots, stains, weathered areas, or, moreover, plaque.
  • Try to press on the liver before purchase: a fresh by-product is not sticky and quite elastic, the hole that appeared from your touch should disappear in two or three seconds.
  • The roughness of the sections suggests that the liver was soaked in special solutions, so that it seemed fresh longer.


Be sure to pay attention to the appearance of the bile ducts (they look like small holes), their edges should not differ in color or structure from the organ itself. From the organs of other animals beef liver  distinguishes white film, which is relatively easily removed from fresh product. Despite the fact that this body contains many nutrients, it should not be too often consumed by people with a high content of cholesterol in the blood. Now we know how to choose, clean and cook beef liver so that it is tasty and soft.

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Beef liver is one of the most popular and inexpensive by-products. However, in some families, roast beef liver is an infrequent guest on the table. This is due to the fact that not all housewives know how to cook the liver so that it is soft and tasty.

You should not deprive loved ones of this useful and nutritious product - the liver contains trace elements such as iron, zinc, phosphorus, as well as amino acids necessary for our body.

Choose your favorite recipe from the ones below and go for it! Just do not forget the little tricks that will help to fry beef liver in a pan:

  • prepare the liver properly before frying - be sure to remove the film and bile ducts;
  • do not overcook the liver (you need to fry quickly, over high heat);
  • readiness is checked by piercing the liver with a fork or knife - if the blood does not ooze, then the by-product is already roasted;
  • add salt and pepper at the end of frying, and not at the beginning of cooking, it also affects the stiffness of the liver.

And one more, perhaps the most important advice - during the purchase of the liver, pay attention to the fact that next to it was not drained blood. It is advisable to choose a piece on which there is a film on one side, in this part of the liver there will be the least bile duct. If blood is already drained from the liver, then no tricks you can make it juicy and soft. The only thing that can be cooked from it is liver pate.

There are many recipes for preparing the liver; it goes well with various sauces (mustard, tomato, sour cream, wine, cream and garlic) and vegetables (carrots, onions, bell pepperfresh greens). We offer to get acquainted with the most simple and delicious recipes  fried liver.

Liver fried with onions


With the help of this simple recipe, you can fry beef liver with onions and feed your family with a hearty second course. As a garnish, we advise you to cook mashed potatoes or boiled buckwheat.

Ingredients:

  • beef liver (0.5 kg);
  • onions (1 pc.);
  • salt, pepper (to taste);
  • flour (half cup) - we will use as breading;

Cooking:

My liver under running water, thoroughly cleaned of films and veins. Cut it into small pieces about 1 cm thick. You can slightly beat the liver. To do this, place it in a plastic bag and lightly tap on both sides with a hammer to beat the meat.

Heat a frying pan, pour in vegetable oil. Each bar must be dipped in flour, and then sent to the pan. On one side, fry the liver for about 2-3 minutes, then turn over and salt the fried side. When the second side of the liver is fried, put it on a dish and salt it from this side.

We will cook onions separately. To do this, take a clean pan, heat it and add oil. Fry the onion slices until golden brown. When the onions are ready, turn off the stove and place the liver in a frying pan with onions. Cover and leave for five minutes. Stir the liver with the onions before serving.

Your family will surely like fried liver cooked according to this classic recipe!

Tender fried liver, soaked in marinade


A good way to make beef liver softer and juicy is to soak it in milk or, as in this recipe, marinade.

Ingredients:

  • beef liver (1 kg);
  • chicken egg (2 pieces);
  • soda (1 tsp);
  • sugar (2 tsp);
  • salt (2 tsp);
  • garlic (5-7 cloves);
  • flour for breading (half a cup);
  • vegetable oil (3-4 tablespoons).

Cooking:

Cooking marinade in which you will need to hold the liver for 1-2 hours. In a deep bowl or pan, break 2 eggs, stir with a whisk. Add soda, salt, sugar and garlic (if you do not like it - you can not put it) and mix well.
Remove the film from the liver and remove the bile ducts. Cut into steaks with a thickness of 0.5-1 cm. Put the liver in the marinade, mix, cover and leave to marinate.

After a set time, we take out the pickled pieces of the liver, put them in a plastic bag and beat them with a special hammer from both sides.

Heat the vegetable oil in a pan and lay out pieces of liver boned in flour. Fry the liver on both sides until golden brown.

Be sure to try to fry beef liver marinated with this recipe. It really turns out very juicy and tender!

Liver, fried with onions in sour cream


Sour cream is often used to make various meat dishes. Therefore, if you are going to fry beef liver, and there is sour cream in the fridge - be sure to add it, you will get a very tasty dish.

Ingredients:

  • beef liver (500 g);
  • bulb (1 pc.);
  • vegetable oil (3-4 tablespoons);
  • fresh sour cream (200 g);
  • salt, spices (to taste).

Cooking:

Pre-prepared liver cut into cubes of approximately 1.5x1.5 cm

Chop the peeled onions in any convenient way. Heat the pan, pour in the oil and fry the onion until it becomes transparent.
Make the fire bigger and put the liver in the pan. Fry until thin crust.

Reduce the heat and add sour cream to the pan, stir, salt and pepper. Simmer under a covered lid for 10-15 minutes.

The dish is ready, you can serve with boiled rice or potatoes.

Liver in tomato and mayonnaise sauce


Another recipe that will require the preparation of an uncomplicated filling of the products available on the farm for everyone - mayonnaise and tomato paste. Liver with gravy will have the most convenient way for such side dishes as boiled rice, buckwheat, barley.

Ingredients:

  • beef liver (500 g);
  • milk (0.5 liters);
  • carrots (1 pc.);
  • mayonnaise (70 g);
  • onions (1 pc.);
  • tomato paste (70 g);
  • water (2 tablespoons);
  • sunflower oil (3-4 tablespoons);
  • salt, pepper (to taste);
  • fresh greens.

Cooking:

Prepare the liver: wash, remove the film and cut the veins. Place the by-product in a deep container and cover with cold milk (preferably fresh). Keep the liver in milk must be at least 1-2 hours. Such soaking will relieve the liver of bitterness and taste of blood, and also make it more tender and juicy.

Onion peeled and cut into large half rings. Clean carrot rubbed on a coarse grater or cut into thin strips. Heat the pan, pour in the sunflower oil and place the prepared vegetables in it. Fry them until the onion is golden.

We take out the liver of milk, cut into cubes or cubes. Add oil to a red-hot frying pan and fry the liver on both sides until a crust forms.

We shift passaged vegetables to the pan with the liver, stir and keep on reduced heat for another 5-10 minutes.
Cooking sauce - mix tomato paste  and mayonnaise, add water. Pour the resulting mass into the pan with vegetables with liver, wait until the sauce boils, salt, pepper and remove from heat.

Our dish is ready, arrange the liver on plates with any garnish and decorate with greens.

As you can see, in the preparation of fried liver is nothing complicated. Be sure to include this valuable by-product in your family’s weekly diet!

The combination of liver and onions can be considered one of the classic. Sweet and soft onion contrasts well with a delicate, salty liver, fried to a golden crust. If you are a fan of recipes with offal, then a dish of liver with onions will be perfect for you.

Beef liver with onions - a recipe

Ingredients:

  • onions - 2 pcs .;
  • butter - 2 tbsp. spoons;
  • vegetable oil - 1 tbsp. spoon;
  •   - 500 g;
  • lemon juice - 2 tbsp. spoons;
  • parsley - 1/2 tbsp .;
  • salt, pepper - to taste.

Cooking

In a frying pan, melt a tablespoon of butter. On the resulting oil mixture fry chopped onion rings, not forgetting to season it with a pinch of salt. After 5 minutes of roasting on an intense fire, reduce the heat and continue cooking for another 10-15 minutes until the onion is caramelized.

On the other pan, heat the remaining butter and vegetable oil. We cut the liver, cleared of films and ducts, into small pieces, season with salt and pepper, and put in a pan with hot oil. Cooking the liver for 60-90 seconds on each side, and then we shift it to a warm plate, cover it with foil and finish the onion cooking.

Add lemon juice and greens to the fried onions, then remove the zazharku from the heat and serve, putting on the liver slices.

If you like beef liver fried with onions and carrots, you can add coarsely grated carrots to the onion rings at the initial stage of roasting. During roasting, the carrots are also caramelized and acquire a pleasant golden hue.

Beef liver stewed with onions

Ingredients:

  • beef liver - 500 g;
  •   - 25 g;
  • vegetable oil - 2 tbsp. spoons;
  • flour - 4 tbsp. spoons;
  • onions - 1 pc .;
  • bacon - 125 g;
  • chicken bouillon  - 500 ml;
  • ketchup - 2 tbsp. spoons;
  • salt, pepper - to taste.

Cooking

My liver, clean, chop and dry. Roll off pieces of the liver in a mixture of flour, salt and pepper. In the pan, heat the vegetable butter and fry on it prepared liver for 1-2 minutes, while frying should be a few pieces at a time so as not to overfill the pan.

In a separate pan on butter fry bacon slices until golden brown. On the melted fat, fry the onion rings until golden. Add the liver to the fried onions and pour over all the broth. Mix the broth with ketchup, boil the liquid to half, and then pour the remaining flour and cook the sauce until thick.