Delicious beef liver. How to cook beef liver soft.

In the article you will find all the tricks of cooking juicy and tasty liver, as well as many recipes from it.

The liver is one of the most useful and rich in vitamins, minerals, polyunsaturated fatty acids of meat products. We will tell you about all the secrets of cooking this by-product, as well as share best recipes   from animal liver, fish and poultry.

Dishes from the liver in the oven. How to cook dishes from the liver?

The benefit of the liver is difficult to overestimate. It is full of vitamin C, which is known for improving the defense mechanisms of the human body. The composition includes vitamin A, thiamine and vitamins of group B. Of the minerals in large quantities contain phosphorus, selenium, iron, zinc, manganese. Exceptional this product makes its constituent omega-3 and omega-6 fatty acids, which in other meat products are contained in small quantities or are not contained at all.

IMPORTANT: With all the benefits the liver cannot be called a completely harmless product due to cholesterol, which is a large part of it.

But first of all they love the liver, of course, not for its rich composition, but for the taste of the dishes prepared with it. How many recipes exist on the basis of this byproduct! It is fried, stewed, boiled, added to soups and salads, cooked with it pancakes, pate and even meat cakes.

The classic recipe is chicken liver in the oven. To make the main product more soft and juicy, cook it in a sauce, for example, sour cream. For the dish you will need:

• chicken liver - 1 kg
• sour cream - 0.5 kg
• onions - 3 pcs.
• wheat flour - 2 tbsp.
• breadcrumbs
• vegetable oil
• salt, pepper to taste

Prepare a byproduct of all the rules. To do this, rinse it, remove all veins, remove the film. Divide the liver into portions.

Each onion cut into 4 parts and stew in a pan with the addition of vegetable oil.

IMPORTANT: Watch the degree of readiness of onions. In this recipe, it should not be too roasted. Remove the onions from the stove when it has just softened.

Pour oil into an empty pan and fry liver with flour on it, constantly turning the pieces, for about 7 minutes. Please note that the flour should be every piece on all sides. Salt and pepper by-product. Fry until ready, it is not necessary, after 7 minutes, remove the pan from the stove.

In a pan with high sides, oiled, spread the liver with the first layer, spread the fried onion evenly on top. Fill all cream sauceCooked in the same oil where the liver was fried. For this half a kilo of sour cream, sweat over medium heat, salt and add your favorite spices. Sprinkle the liver in sour cream with breadcrumbs and send to the oven, where you prepare the dish at a temperature of 220 degrees for about 20 minutes.

Features of cooking dishes from the liver

First you need to decide on the type of liver that you will be cooking. It may belong to an animal, bird or fish.

Calf liver   rather tender and porous, it is lighter than the others, although it has a reddish tint. This product weighs up to 2.5 kg. Due to its delicate texture, veal by-product is prepared relatively quickly. To finally get rid of its hardness, add salt to the dish at the end of cooking.

Beef liver   has a rich and dark red color, the weight of one piece reaches 5 kg. It is very tough, and the taste is slightly bitter. To give a delicate flavor to the beef offal, leave it in milk for 2-4 hours before cooking.

Pig liver   burgundy and grainy, it cannot be called very tender and juicy. Besides the taste of pork liver   peculiar and quite sharp. The weight of one offal varies in the range of 1-2.5 kg.

Lamb liver   - A delicacy for real gourmets, it is rarely found on the shelves of stores. This is a small product weighing up to 1 kg, it has a very delicate and slightly spicy taste. Such a liver is especially tasty when cooked in a pan with butter.

Chicken liver   has an even brown color   and the same smooth, smooth structure. It is useful because of its high content of iron, vitamins A and C, zinc, calcium, folic acid. Store by-product can be no more than 2 days.

How to cook the liver?

IMPORTANT: Any liver must be properly prepared to use it in a dish. Rinse the by-product well, remove all streaks from it, remove the film.

• If you like exactly fried liver, then cut the product into small pieces. So fried liver   will be more juicy and soft
• Another secret of delicious and tender fried liver is to leave the pieces in soda powder for several hours before cooking. Then soda should be thoroughly washed off, and the by-product is completely dried.
• To make fried liver more succulent, cook it in flour or bread crumbs
• The by-product is known for its hardness and specific taste. Smetan or mayonnaise sauce can correct these defects. Just pour liver sour cream or mayonnaise with spices and cook under the lid for about half an hour
• Beef liver, which is bitter, even when cooked according to all the rules, leave for a few hours in milk. You can do the same with any other liver. Having sustained a by-product in milk, you will get a more tender, aromatic, juicy dish.
• After you hold the by-product in milk, immerse it in boiling water for 1 minute, then rinse the liver well and dry

How to cook beef liver pancakes?

You will need:

• beef liver - 0.5 kg
• chicken egg - 5 pcs.
• wheat flour - 5 tbsp.
• milk - 100 ml
• onions - 2 pcs.
• vegetable oil
• salt, pepper to taste

Beef offal mince. Combine the resulting pulp with all eggs, flour, milk, salt and season. Mix everything with a mixer until smooth and airy.

You will have liver mince, from which you make ordinary pancakes or pancakes and bake in a pan until done.

Paste a couple of onions separately and serve them with pancakes.

IMPORTANT: Such meat pancakes will be especially tasty with mashed potatoes   or sour cream dressing.

Liver recipe with apples photo

You will need:

• beef liver - 0.5 kg
• apple - 2 pieces
• onions - 1 pc
• wheat flour
• vegetable oil
• curry - 0.5 tsp
• sweet paprika - 1 tsp
• salt, pepper to taste

Divide the by-product into portions and beat off a little.

IMPORTANT: Beat off beef liver   it is better to put a plastic bag on top so that the process does not damage the fibers.

Roll each piece in flour from all sides and send to the pan in the heated oil. Cook until the meat is browned on each side. Salt and pepper 1 minute before readiness.

Peel the apples, cut into cubes and fry in the same oil in which the liver was cooked.

IMPORTANT: In this recipe, it is better to use green apples. The ideal option would be Antonovka.

In butter, where apples and liver were prepared, pass the onion sliced ​​into rings.

Lay the ingredients in layers on a large plate: first apples, then beef, then onions. Hold the dish at full power in microwave oven   about 3 minutes.

Liver souffle recipe with photos

You will need:

• liver - 0.5 kg
• chicken egg - 2 pieces
• onions - 1 pc
• carrot - 1 pc
• milk - 100 ml
• wheat flour - 5 tbsp
• salt pepper

Slice carrots and onions and mince with the by-product.

IMPORTANT: In this recipe, you can use any liver to your taste.

Using a whisk or mixer, mix the eggs with salt and pepper to make a uniform, thick liquid. Pour it into the liver mince. There also add milk, which can successfully be replaced with cream fat content of 15%. Pour the flour, salt and pepper to taste. The finished mixture should resemble the consistency of dough for pancakes.

Wipe the pan with high sides of vegetable oil and pour into it the entire liver mass. Cook in an oven at 180 degrees for about half an hour. Check the readiness of the dish with a knife or a match, which, after piercing the masses, should remain without sticking pieces.

Dietary dishes from chicken liver recipes

If you want to eat meat, but do not gain weight, for you - the recipe for a diet of chicken liver salad. To make it you will need:

• chicken liver - 100 g
• cucumber - 1 pc
• tomato - 1 pc
• spring onions - 1 bunch
• greens - 1 bunch
• onions - 1 pc
• salt pepper

IMPORTANT: Such a salad would be especially appropriate in spring and summer, when all the vegetables and greens come to our table directly from the garden, and therefore are full of vitamins and minerals.

Combine in a salad bowl sliced ​​cucumber, tomato, onion feathers and greens.

Peel the chicken by-product and boil together with the onion head until tender, then chop and add to the vegetables. Lastly, add salt and spices to taste, mix.

How to cook chicken liver with vegetables?

You will need:

• chicken liver - 0.8 kg
• bulgarian pepper - 2 pcs
• onions - 1 pc
• cherry tomatoes - 200 g
• soy sauce - 2 tbsp
• sugar - 1 tsp
• lemon juice - 1 tsp
• vegetable oil
• salt pepper

Wash and clean the chicken by-product, then place in the marinade from soy sauce, granulated sugar and lemon juice. Soak the liver in liquid for at least 20 minutes, and it is best to send it to the refrigerator for this time.

Chop vegetables. Onion cut into half rings, peppers - cubes, tomatoes divided in two.

In the pan send the liver and fry it in vegetable oil for about 3 minutes, constantly turning the pieces. Then add vegetables to the by-product and cook for a quarter of an hour. A few minutes before the end of cooking, add salt and spices to taste.

Liver with sour cream and onions, recipe

You will need:

• beef liver - 0.4 kg
• sour cream - 5 tbsp
• onions - 1 pc
• wheat flour - 1 tbsp
• garlic - 2 slices
• vegetable oil
• salt, spices

Prepare the liver for use. To do this, remove the film from it and remove all vessels. Finely chop the meat, then fry in a pan over high heat until the liver gets rid of the water.

Pour in vegetable oil to meat, add chopped onion, crushed garlic, spices. Cook all together for about five minutes.

IMPORTANT: In this recipe, nutmeg, sweet paprika, dried dill are perfectly combined with liver.

Pour water into the pan so that it half covers the offal, cover the lid and cook for a quarter of an hour over low heat.

Add sour cream to the meat and add salt and pepper at this stage. Add also flour, prediluting it in half a glass of boiled water. The dish is ready when the whole mass gets thick.

IMPORTANT: Let the liver brew under the lid for another 15 minutes, from which it will become even more juicy and fragrant.

How to cook cod liver?

Cod liver is most often prepared with all kinds of salads, snacks, pasta for spaghetti and sandwiches. We suggest you make an unusual salad of cod liver and avocado. To make it you will need:

• cod liver - 100 g
• tomato - 1 pc
• red onion - 1 pc
• avocado - 1 pc
• vegetable oil refill
• salt pepper

Wash, dry and dice all vegetables. Remove moisture from the jar with liver, chop by-product itself and add to vegetables. Use vegetable oil as a dressing, salt and pepper to taste.

How to cook a pollock liver?

Pollock liver is often called the more affordable substitute for cod liver. In fact, it is also a useful and tasty product, which includes a lot of valuable vitamins and minerals. Your attention - classic recipe   salad with liver pollock. For him you will need:

• pollock liver - 1 can
• chicken egg - 3 pcs.
• cucumber - 2 pcs.
• corn - 0.5 cans
• rice (boiled) - 100 g
• greens - 1 bunch
• mayonnaise for dressing

In a salad bowl, combine divided poland liver, chopped boiled eggs, chopped cucumber, corn, and boiled rice. Greens (it is best to take the onion and a little parsley) chop and add to the salad. Salt and pepper to taste, season with mayonnaise, mix well.

IMPORTANT: To make the salad not only tasty, but also beautiful, put each of its portions on a separate salad leaf.

In order for the liver to turn out to be both tasty and healthy, and juicy, it is important to choose the right product. Here are some tips on choosing any type of liver.

• Pay attention to the film, which should be present only on beef liver. On pork and any other liver film should not be
• The healthy color of the liver is usually dark. If the by-product is too light, it means that it was either kept in water or it has already expired.
• The structure of the liver is elastic and smooth, even shade, without darkening and light spots.
• The liver has its dark color due to the blood contained in it. If, with a light squeeze, too dark blood flows from it, in your hands, most likely, an old product
• Veins are not a reason to postpone the liver, because any kind of liver always goes with vessels
• Any liver has a pleasant sweetish aroma. If the smell you feel sour, this product is better not to buy

How to cook beef liver to be soft and juicy, and not dry and tough? Often, this useful by-product when frying is overdried, which significantly spoils its taste. In this recipe, we will tell you how to cook beef liver with a delicate texture and excellent taste. At the same time it takes very little cooking time.

Cooking

1. Rinse the liver, dry, remove the veinlets, films, vessels. Cut into slices approximately the width of a matchbox.

2. Add salt and pepper to flour, mix everything. In the resulting mixture roll each piece of the liver, evenly on all sides. Thanks to the flour, the by-product will not burn when frying and will be covered with a light crust.

3. Onion cut into half rings not very small.

4. Heat the vegetable oil. With medium heat, put the liver pieces into the pan. Fry on one and then on the other side for a minute, only until browning.

5. Add onions. Stir, fry products for another 2-3 minutes.

6. Pour some pure boiled water into the pan. Cover the pan with a lid. Set low heat. Cook another 6-7 minutes.

Willingness check, piercing pieces of by-product with a knife. If no blood is released from the puncture, this indicates complete readiness.

• Frying beef liver is not recommended for more than 10 minutes. If you overdo it on fire, it becomes harsh.
• As a side dish, suitable rice, pasta, potatoes. Salted cucumbers and vegetable salads are also well combined with liver.
• The quality of the product also influences the taste of the dish. It is advisable to choose a chilled, rather than a frozen liver. If it is fresh, it will have a slightly sweet smell. The smell of sour indicates that it is better not to buy such a liver.
• To remove the film from the liver was easier, you must first hold it for a few minutes in warm water.

Now you know how to cook beef liver so that it is soft and juicy. Bon Appetit.

Properly cooked beef liver, in addition to its undeniable useful properties, has excellent taste. We offer basic recipesBy relying on which, and adjusting them with your additions in the form of various vegetables, you can make delicious beef liver, soft and juicy.

  The secrets of choosing beef liver

The result of the finished beef liver dish depends on the quality of the main product. When buying a liver, pay attention to such items:

• When choosing a product, be guided by its smell, appearance and color. Fresh liver, due to its short period of implementation (only three days), should have a sweetish smell and rich pleasant color. Too dark or light tone of the product will speak about its lack of grace.
• Try to buy only fresh liver, not frozen.
• Smooth, shiny and without damage to the surface (film) of the liver will speak about its good quality. Pay attention to the cut. The grain structure will indicate the former unhealthiness of its owner.

  How to cook beef liver - product preparation

There are many options for cooking liver, but the final taste will depend on the technology of preliminary preparation of the product. Let's look at the most important points, observing which, you can make a juicy, soft and tasty beef liver:

• In order to remove the bitterness inherent in beef liver, the film that covers it must be removed from it. Pour the product with boiling water, then quickly, for a few seconds, immerse in cold water. From the temperature drop, you can easily release the desired product from the external coarse film.
• The dish will be tough and unpleasant in taste, if you do not remove large vessels, ducts and streaks from the liver. Slicing portions, carefully remove the “defects” that come across.
• To soften the structure of beef liver, to make it soft and pliable, cold milk or soda solution (1 tablespoon per 0.5 l of warm water) will help to get rid of the specific “flavor”. Soak sliced ​​liver into slices 1.5 cm thick for at least 30 minutes.
• Prepared slices fry in a well-heated pan, each side for no more than 3 minutes. After - stew, according to the recipe used. A special tenderness, juiciness and softness are given by the liver quenching in sour cream or cream.
• Add spices and salt the liver dishes at the very end of cooking. If you do this at the beginning of the process - the liver will be dry, firm and coarse in taste.

  How to cook delicious and soft beef liver - the basic recipe

Prepare the liver as described above. The slices, cut in portions, roll in mixed flour and spices, fry until light golden color from all sides. For frying, ghee or vegetable oil is suitable. Cooked this way fried liverWhen all processes are observed, it always turns out juicy, soft and tender. Supplement can be steamed or fried onions with carrots, greens. Such a liver is suitable as a basis for other liver dishes, for example, stewed in sour cream or cream sauce.

  How to cook delicious and soft beef liver in sour cream sauce

Cooked, according to the basic recipe, fried liver, mix with fried onions and carrots. Place in a saucepan. Pour with sour cream sauce (200 ml of sour cream, 50 ml of water, 2 tablespoons of flour, seasoning to taste) so that it completely covers the liver. Simmer on minimum heat for at least 30 minutes.

Dishes from the liver go well with cereals, mashed potatoes, a variety of salads, pasta and vegetables.

There are many recipes based on beef liver. This delicious and useful product   can be used for making salads, main dishes and even as a filling for baking.

To give the liver a special taste, you can use spices and seasonings, fresh herbs. Savory and hearty snacks, pancakes and liver-based burgers perfectly diversify your menu.

We will tell you how fast and easy to prepare beef liver, you can choose recipes of dishes to your taste. Serve dishes from this product can be both everyday and festive table, relatives and guests will be delighted with their taste, as well as the unparalleled flavor.

Beef liver recipe in sour cream

Ingredients:

• 400 grams of beef liver;

• 60 grams of flour;

• 1 onion;

• 110 grams of sour cream;

• 150 milliliters of water;

• salt and freshly ground pepper;

• sunflower oil.

How to cook beef liver recipe with sour cream:

First clean the onion and fry it in hot sunflower oil until transparent.

Beef liver washed, remove the film, cut into straws. After that, each slice rolls in wheat flour.

We shift the chopped liver to the onions, continue the process of roasting. The liver should redden slightly on both sides.

This is how roast beef liver should look like, the recipe implies easy roasting, inside it will be slightly pinkish.

Add the required amount of sour cream. Pour in water, add here freshly ground pepper with salt.

Now the pan with the liver needs to be covered and stewed all over a minimum heat for 15 minutes.

We shift the finished liver to a dish and serve on the table. Bon Appetit!

Beef liver pate, recipe with bacon

Ingredients:

• 700 grams of beef liver;

• 200 grams of fat;

• 110 grams of butter;

• 7 pieces of black pepper peas;

• 3 medium onions;

• 2 cloves of garlic;

• 30 grams of salt.

Recipe:

First, it is necessary to remove films and veins from the liver. After that, wash it and cut into large slices.

Shift the liver into the pan, add to it finely chopped onion, along with garlic, carrots, lard. We pour black peppercorns, if desired, we place a few bay leaves.

Pour water into the pan with food, it should completely cover them. Bring the contents of the pan to a boiling state, cook everything at moderate heat for an hour. Approximately 5 minutes before the end of cooking add the required amount of salt.

We give the finished products to cool, pre-drain water from the pan. Here is the kind of boiled beef liver, recipes with photo preparation of pate recommend scrolling all products using a meat grinder. But to save time, we use a blender. Flavor all the ingredients, bring them to homogeneity.

Fill the paste with soft butter, mix it.

We shift the finished pate in a plastic container or glass dish, send it in the fridge. It is recommended to keep such a snack in the refrigerator for no more than 3 days. Also, liver pate can be stored in the freezer, if this snack cannot be consumed immediately after preparation.

Beef Liver Cake Recipe

Ingredients:

• 500 grams of beef liver;

• 1 chicken egg;

• 120 grams of sour cream;

• 65 grams of wheat flour;

• salt with freshly ground pepper;

• 3 cloves of garlic;

• 250 grams of mayonnaise;

• 5 medium carrots;

• 3 onions;

• 2 bunches of fresh parsley.

Recipe:

Wash the liver, dry it and grind with a meat grinder. It can also be wiped using a blender.

Add to chopped liver chicken eggs, along with sour cream, flour, salt and pepper. Mix everything and get the dough, approximately the consistency, as in the pancakes.

We fry pancakes from the liver on both sides in a hot pan, which was previously smeared with sunflower oil. Finely chop the onion and chop the carrot with a large grater. Now we are steaming vegetables.

Greens are washed, finely chop it. Chop garlic cloves with a press.

Put a pancake from the liver on a large round dish, grease it with sauce prepared on the basis of mayonnaise and garlic, spread the fried vegetables, sprinkle with chopped greens.

Thus, we form a cake, spread pancakes on each other. We decorate the finished cake to your own taste.

Serve it as you can immediately after cooking, and after complete cooling in the refrigerator.

Beef liver with onion recipe

Ingredients:

• 700 grams of beef liver;

• a quarter of a lemon;

• 1 onion;

• 65 grams of flour;

• salt and sunflower oil.

Recipe:

To make a delicious beef liver, fried with onions, cooking recipes imply its prior cleaning from films. Cut the liver into slices, the thickness of which will be 5 millimeters. Pour the pieces of freshly squeezed lemon juice, add some salt.

Heat the sunflower oil in a griddle. Fry the onions until soft and the appearance of a characteristic aroma. We take out the bow with a wooden spatula, put it on the plate.

Roll off liver slices in wheat flour and fry them over moderate heat. It will take 3 minutes to fry the liver on each side. Her willingness to determine simply enough by pushing the spatula. If the reddish juice does not stand out, then you can remove the liver from the pan.

That finished beef liver with onions. The recipes of this dish are varied, but this method of cooking is simple and accessible to everyone. The dish can be immediately served on the table, sprinkled with chopped greens. Get a tasty addition to potatoes, or salad.

Beef liver pancakes, recipe with semolina

Ingredients:

• 500 grams of liver;

• 1 carrot and onion;

• 125 grams of semolina;

• 2 chicken eggs;

• sunflower oil;

• salt and freshly ground pepper.

Recipe:

First, we remove the by-product from the films. Wash the liver and cut into medium pieces. Peeled vegetables cut into cubes. Now prepared all the vegetables and beef liver, step by step recipe   demonstrates how we put everything into a blender tank and grind it.

You can also grind these ingredients using a meat grinder. Add the egg to the mixture, whisk everything until smooth. We shift the mass in a deep bowl. Add salt and freshly ground pepper, pour out the required amount of semolina and mix.

Now the mass should swell, for this we set it aside for 30 minutes, covering it with a film.

Heat the pan well, add sunflower oil to its surface, fry pancakes on both sides until light golden. Fritters from the liver served on the table in the form of hot or. Cold pancakes can be used to make sandwiches.

Beef liver cutlets, oatmeal recipe

Ingredients:

• 350 grams of beef liver;

• 250 grams of white bread (stale);

• 1 chicken egg;

• 1 medium onion;

• 200 milliliters of milk;

• 25 grams of finely ground oatmeal;

• sunflower oil for frying;

• freshly ground pepper, salt.

Recipe:

Cut off the crust from white stale bread.

Cut the crumb in the form of large squares, shift to a deep container and pour the required amount of milk. Leave the bread for 10 minutes to swell. For now, let's chop the liver with a meat grinder. It should be a homogeneous mass.

To the liver, add sliced ​​onion slices along with chicken egg, salt and pepper. Crush all these ingredients with a blender. Slightly squeeze white bread, put it in cooked mincemeat based on liver.

The most recent ingredient to add to the mince will be oatmeal.

We cover the stuffing with a film and leave it on the table until the flakes swell. This will take 15 minutes.

If you add the usual flakes, then the time for their swelling will need a little more, you can leave the stuffing in the refrigerator overnight. Over time, you can begin to roast meatballs. Using a tablespoon, lay out the liver mixture on a hot pan with butter.

Fry the liver cutlets on moderate heat until golden on both sides.

When the cutlets reach the finished state, pour water into the pan. Stew burgers for 4 minutes until the water evaporates. Serve liver patties with homemade sour cream. Enjoy your meal!

Recipe for homemade beef liver pate

Ingredients:

• 1 kilogram of beef liver;

• 80 grams of pork lard;

• 100 grams of butter;

• 100 milliliters of white wine (dry);

• 1 bay leaf;

• 1 hot pepper;

• 2 grams of ground nutmeg, ginger, black pepper;

• a bunch of green dill;

Recipe:

Onions are peeled and cut into thin half-rings. Liver free from films and veins and cut into slices, the size of which will be 4 x 4 centimeters.

Heat the necessary amount of Smalca in a skillet, fry the onion until golden, add pieces of liver.

Fry everything, stirring until all the liquid is evaporated in a saucepan. Put there bay leaf with hot and black pepper, salt and other spices. Pour the required amount of dry wine. We extinguish everything on minimal heat for 10 minutes, the wine should evaporate.

At the very end of the process of extinguishing put finely chopped greens. Salt the liver, mix and cool. Now proceed to the grinding of the liver. To do this, skip it through a meat grinder 3 times, specifically choosing a fine grate. Thanks to this method of grinding the pate will be very gentle. Add to the liver mass soft butter, grind everything and pour in brandy. We shift the paste in the salad bowl and put in the fridge.

Cognac can be replaced with the same amount of whiskey or sherry. In the process of stewing the liver, add aromatic herbs, they will highlight the taste of the finished snack. Serve the pate on toasts, both black and white bread. To remove the bitterness from the liver, soak it in milk for an hour before preparing the paste.

Walnuts, pistachios or prunes are a great addition to this snack.

Beef liver salad, recipe with pickled cucumbers

Ingredients:

• 550 grams of beef liver;

• 3 large carrots;

• 2 onions;

• 3 pickled cucumbers;

• 90 grams of mayonnaise;

• a few sprigs of dill;

• spices and salt to taste.

Recipe:

Frozen beef liver cleaned of films, as well as ducts. Wash it and dry it. After that, we cut the liver in the form of thin slices, the thickness of which will be 1 centimeter.

Salt pieces of liver, sprinkle with spices, fry them from both sides in a hot frying pan, smeared with sunflower oil.

We spread the finished liver on a paper towel, the excess fat is quickly absorbed into it.

Cool the liver, cut it into thin half-rings. Grind carrots with a carrot grater in Korean or shred it with straws. Fry the chopped vegetables to the ready state at the minimum flame.

Pickled cucumbers cut into straws.

We shift the liver, pickled cucumbers together with roasted vegetables in a bowl. Add mayonnaise, salt and spices to taste. Gently mix all the ingredients, send the salad in the fridge for 3 hours so that it is properly infused.

Before serving salad on the table, decorate it with a rose, formed from a slice of pickled cucumber, place the fennel sprigs, sprinkle all the crackers. Now you can enjoy excellent beef liver salad. Bon Appetit!

Here's how easy and quickly prepare dishes from beef liver, the recipes of their preparation will be able to master even the beginning hostess. Delicious culinary experiments and good mood!

The liver is a by-product that is popular in cooking and nutrition. Unlike other by-products, the liver is soft, tender, slightly sweet and highly nutritious. From it you can cook a lot of tasty and healthy dishes, as it is perfectly combined with a variety of products, as well as tasty, as an independent dish.

In cooking, the liver of birds (chicken, goose, turkey), large animals (lamb, beef and pork) are used. Each one is different in taste and texture. And because cooking methods different liver   - different, which is important to consider to get a tasty dish.

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Method One: Roasting

Grilling the liver in a pan is the most popular way, as it is fast, economical and allows you to cook the liver without adding a large number   components. The result is tasty dish   without unnecessary trouble. In addition, during frying, the liver undergoes minimal heat treatment, and therefore almost all the beneficial substances remain in it.

For this method of cooking, as a rule, beef (calf), pork and chicken liver are used.

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

Pork liver is rich in protein and plenty of various minerals and vitamins.

Chicken liver is most rich in vitamin B12.

It is also worth remembering that any liver is a very delicate product that needs to be cooked for a certain time, after properly preparing it.

Recipe 1. Beef liver with onion rings

Appetizing, healthy, tasty - this is how a liver is made, cooked, therefore simple recipe. In addition, for “everything about everything” you need 10-20 minutes! Agree, there is no reason not to cook this dish.

Ingredients:

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

Cooking method:

1. Wash the liver, clean the vein and cut it into small pieces of arbitrary shape, no more than 1 - 1.5 cm thick.
2. Pour flour in a large and wide bowl. Spread the entire liver and, using the spatula, roll it thoroughly in flour.
3. Heat the vegetable oil in a pan, lay out the liver and fry on each side for one and a half minutes.
4. Turn off the fire, salt and pepper the liver, add a spoonful of sugar, mix gently, top with slices of butter and leave for 3 minutes under the lid.
5. Wash the onions, peel and cut into large rings.
6. Heat the oil in a pan, put onion, season with salt, pepper and a small amount of sugar, mix and fry until golden brown and soft.

Put a layer of onion rings on a wide dish, on top of the liver and a layer of any fresh greens (optional). So lay layers of all the liver and onions, and serve.

Recipe 2. Pork liver fritters

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

Ingredients:

• 300 g fresh pork liver
• 1 onion
• 1 egg
• 2 - 3 tbsp. l flour
• 2 - 3 tbsp. l cooking oil for roasting
• Salt, pepper to taste

Cooking method:

1. Wash the liver, peel it and mince with the peeled onions.
2. Wash the egg and break it into liver mince. Add flour, salt and pepper to taste, mix until a smooth consistency of sour cream is obtained.
3. Heat the butter in a pan, put the minced meat in a dessert spoon, forming pancakes, and fry from both sides until cooked over medium heat.

Finished pancakes can be served, sprinkled with fresh chopped greens or with a side dish of any vegetables.

Recipe 3. Chicken Liver with Raspberry Sauce

To cook delicious and original dishit is not at all necessary to use delicacies, to stand at the stove for half a day. And this recipe for liver preparation is a clear confirmation of this.

Ingredients:

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

Cooking method:

1. Onion peel and cut into half rings. Liver wash and soak in ice water for half an hour.
2. Preheat pan with butter and sauté onion in it until half cooked. Then add the liver and fry until cooked. Remove from heat, salt and pepper to taste, mix. Put the liver on a warm plate.
3. Pour balsamic vinegar into the pan with the fried onions, pour the raspberries and put on the slow fire. Stir for 7 to 10 minutes, stirring occasionally.
4. Beat the sauce with a blender, rub through a sieve, heat a little and pour a warm liver on it.

Set on the table, sprinkled with freshly ground pepper and garnished with leaves of basil or mint.

Recipe 4. Liver curry with golden onions and bacon

With this recipe you can cook any liver. It will turn out tasty, satisfying and healthy, while quickly and simply.

Ingredients:

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

Cooking method:

1. Preheat pan with butter and fry bacon pieces until crisp. Remove with a skimmer and put on a sieve.
2. Fry the onion rings in the same pan until golden brown and place in a plate.
3. Mix flour with curry and roll pieces of liver in the mixture. Fry on each side for one and a half minutes. Remove the liver from the heat, salt, pour in the vinegar, cover with a lid and let stand for a minute. Then add the fried onions, mix.

Put the contents of the pan in a dish and serve with pieces of bacon, sprinkled with greens.

Useful tips:

• Tip 1.   If you want the finished liver to be even more tender, soak it in milk for half an hour before frying.
• Tip 2.For frying, the liver should be cut into pieces, no thicker than 1.5 cm. Thanks to this, it can be fried in minutes, getting a soft and tasty dish.
• Tip 3.   So that the prepared liver is soft and juicy, always salt it after frying. In addition, given the tenderness of the product, fry it on each side for no more than 1.5 minutes, so as not to turn the liver into hard rubber.
• Tip 4.To make the liver soft and juicy after roasting, roll it over in flour before frying. Breading will prevent moisture evaporation, which will make the liver soft and juicy.

Method Two: Quenching

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

Why so? Because, in that order, it turns out to cook delicious liver with a delicate texture and taste. Thanks to stewing, the by-product is well soaked with sauce and spices that are used in the cooking process. Therefore, the dish is not only very tasty, but also fragrant.

Recipe 1. Liver in sour cream

This recipe is a classic when it comes to quenching the liver. And all because sour cream, turns any liver into a tender, melting in the mouth dish. It prepares easily and quickly.

Ingredients:

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

Cooking method:

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

Put the cooked liver on a dish, sprinkle with sour cream sauce, in which the dish was stewed, sprinkle with fresh herbs and serve.

Recipe 2. Lamb liver with mushrooms

This recipe comes from Greek cuisine, which is famous for its abundance of mutton dishes. That is why it is this meat, and in this case a by-product, according to this recipe is prepared correctly. It turns out an appetizing dish with an original and very delicate flavor.

Ingredients:

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

Cooking method:

1. Liver wash, remove the film and bile ducts. Breaded in flour and fry in olive oil   on a hot skillet on both sides.
2. Garlic peel, wash and skip through the press.
3. Wash mushrooms and cut into plates. Fry them in a separate pan in olive oil, adding garlic. Fry for 5 minutes, then pour the broth, add the fried liver and simmer for 7 minutes.

Put the finished dish on a dish, sprinkle with herbs and serve with a side dish to choose from or separately.

Recipe 3. Liver in sour cream with potatoes and wine

Fragrant, with an unusual taste and a very delicate texture, it turns out the liver prepared according to this recipe. Everything is very easy to prepare and fast, so the dish is suitable for both lunch meals and dinner.

Ingredients:

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

Cooking method:

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

Put the prepared dish in a plate and sprinkle with part of the remaining green onions.

Recipe 4. Caramelized liver in sauce

Unusually delicious and fragrant, rich in vegetable juice, it turns out the liver, cooked according to this simple recipe.

Ingredients:

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

Cooking method:

1. Liver wash, remove the film and bile ducts. Cut into thin slices.
2. Mix the flour with pepper and salt, put the liver into the mixture and carefully brend it.
3. Water mixed with all ingredients except oil.
4. Pour the oil into the pan and heat, put the liver, fry until browning, then pour the prepared solution into the pan and simmer for 20 minutes under the lid until ready.

Serve the ready dish in portions, garnish with greens if desired.

Useful tips:

• Tip 1.   To prevent the liver from becoming stiff, do not overcook it before extinguishing. Therefore, look for the willingness, perhaps, the time you need less or more than specified in the recipe.
• Tip 2.   If the liver is stewed in liquid, the breading for the liver can be mixed with a small amount of salt and pepper.

Method Three: Cooking

This method of cooking the liver is not very popular, but in vain. It's simple, and most importantly it turns out tasty and very useful. In particular, boiled liver has a lower calorie content than fried, because it does not absorb fat.

As a rule, in this way they cook beef and chicken liver   for salads, stuffing and cooking pastes. But you can also serve boiled liver as an independent snack.

Recipe 1. Boiled liver with pepper and salt

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

Ingredients:

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

Cooking method:

1. Liver process, wash and pour boiling water.
2. Wash all the vegetables, cut in half and lower into the water to the liver. Tear parsley and add to pan.
3. Boil the liver until tender, removing the foam. Then put it out of the broth, put on a plate and cool.
4. Chilled liver cut into slices about 3 cm thick. Mix salt and pepper in a cup, then rub the liver slices with this mixture and place on a plate.

Prepare the dish independently or with leafy greens and thin pita bread.

Recipe 2. Boiled liver, baked with tomatoes and cheese

It is fair to say that this recipe is a continuation of the previous one. And if eating a boiled liver is not an attractive moment, then it is worthwhile to continue cooking and make a tasty dish that can be served on a festive table.

Ingredients:

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

Cooking method:

1. Ready boiled liver cut into chunks and put in a form covered with foil. Put carrot circles and garlic slices on top. Sprinkle with salt and pepper, “cover” with tomato slices.
2. Stir sour cream and pour it into the form. Top with hard cheese shavings and sprinkle with herbs.
3. Heat the oven to 180 degrees, set the form and bake for 15 minutes.

Prepare the dish to file in the form, sprinkled hot pepper   (optional) and fresh herbs.

Useful tips:

• Tip 1.Depending on what kind of animal the liver is cooking, the time of boiling and subsequent roasting is different. This is important to take into account in order not to digest the liver, which will make it hard.
• Tip 2.To use boiled liver as a filling, after boiling, cool it a little and scroll through a meat grinder. Add some spices and put in a jar. Keep the lid on tight and refrigerate for several days.

Method Four: Multicooker

Like many other dishes, the liver can also be cooked in a slow cooker and get a very tasty dish. Now, this is a very popular cooking method, since it is not necessary, without interrupting, to stand at the stove. And it is very convenient, because it frees up time for other interesting things.

Recipes for preparing a liver adapted for cooking in a slow cooker are enough to cook often, varied and not be repeated.

Recipe 1. Liver in white wine with cumin

For lovers of gourmet cuisine, this recipe will surely please, as well as those who love pepper dishes. And thanks to the method of cooking, the dish is useful and not heavy for the body.

Ingredients:

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

Cooking method:

1. Liver wash and clean the film and bile ducts. Cut into medium cubes.
2. Heat up a bowl of 2 multivarki. l oil in the mode "Toasting" and fry the liver for 5 minutes. Then pepper, salt and put in a deep bowl under the lid.
3. Wash, peel and chop the onion and garlic. Pour the remaining oil into the bowl of the multicooker and fry the vegetables for 5 minutes. Then sprinkle them with hot pepper, salt, cumin and cinnamon. Add 1 multistacan hot water, wine and bring the mixture to a boil in the "Toasting" mode and cook for about 4 minutes.
4. Put the liver into the sauce, sprinkle with breadcrumbs and greens, finely chopped. Close the appliance and cook in the Quenching mode for 40 minutes.

Serve the finished dish hot, complementing it with a crispy salad.

Recipe 2. Chicken liver pate

With the help of a slow cooker, you can cook not only hot dishes, but also various snacks, as well as spreads and pies. For example, try making this delicate pate in which only natural ingredients will be used. quality products. The result will be very tasty, and therefore to say that the pate can be stored in the refrigerator is probably superfluous.

Ingredients:

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

Cooking method:

1. Liver wash, clean, cut into small pieces and pour milk. Refrigerate for 2 hours.
2. At the end of time, get the liver out of the fridge, pour out the milk, rinse the liver and pour the multicooker into the bowl. Pour water, select the mode "Cook" and cook for 30 minutes.
3. As soon as the water boils, remove the foam and add the washed carrots and half of the onion (do not chop) to the bowl.
4. Remove ready-made liver and vegetables from the bowl, cool, chop with a blender. Add salt to taste and mix well.
5. Add butter to the pate and beat with a mixer until fluffy and smooth.

Serve the pate with vegetables, chopped sticks, slices of bread, croutons, and so on.

Useful tips:

• Tip 1.Depending on the model of multicooker, the name of the modes may differ. And depending on the power, the cooking time is different. Therefore, before cooking, read the instructions. This is necessary in order to tasty cook liver and dishes from this delicate offal.
• Tip 2.   Cooked pate can also be used as fillings for pies and pies, various rolls and dumplings.

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