If you just fry the liver, you get a rather hard and dry product. Therefore, it is not popular with children. But it is very important that it be in the diet of each person.

This is where ordinary milk comes to our rescue. The liver in milk turns out incredibly gentle, soft and tasty.

Liver in milk - the basic principles of cooking

The liver is washed under a tap, cleaned of all that is superfluous, the film is removed and soaked in milk for several hours. Then cut into small pieces and fry. Then pour the same milk and simmer on low heat for about half an hour.

You can prepare the liver in milk in a cauldron, pan, slow cooker or clay pots. Pork, beef or liver of a bird will be suitable for this dish.

Liver in milk is stewed separately or with vegetables. The liver is prepared very quickly, so it is very important not to overdo it and not to overdry. They serve the liver in milk to any side dish, but it is especially well combined with potatoes and rice.

Recipe 1. Chicken Liver in Milk with Onions

Ingredients

kg of chicken liver;

extra salt;

incomplete glass of milk;

ground black pepper;

three onions;

ground coriander;

stalked celery.

Cooking method

1. Dry the washed liver, cut off connective tissue and bile sacs. Cut the large pieces in half. Put the liver in a deep dish, pour in milk and leave to stand in the refrigerator for forty minutes.

2. Peel and wash garlic, celery and onion. Celery is cut lengthwise and chopped into small halves. Onion shred half rings. Garlic cloves crumbled into small pieces.

3. Heat the oil in a pan, put the garlic in it and fry for about two minutes, then add celery and garlic to it. Fry, constantly stirring until onion ruddy.

4. Remove the liver from the milk, lightly dry it with paper napkins and spread it into the pan with vegetables. Fry, stirring from time to time, from all sides. Pour in some drinking water, salt, season with spices and simmer for 20 minutes under the lid. The liver should be covered with a delicious crust. Serve the liver in milk with rice or potato garnish.

Recipe 2. Pork liver in milk

Ingredients

bulb;

incomplete glass of milk;

half a kilogram of pork liver;

two pinches of ground black pepper;

two tablespoons flour;

two pinches of table salt;

30 ml of refined oil.

Cooking method

1. Pig liver wash under running water, clear ducts and cut off the film. We dip with paper napkins and cut one and a half centimeters into pieces.

2. We break an egg into a deep cup, and beat it with a fork or a whisk until a white foam appears on the surface. Pieces of the liver lay in the egg talker.

3. Pour flour in a flat plate. Dip the liver in the egg, roll it down in flour.

4. Pour the oil into the pan, preheat it, lay out the liver pieces breaded in egg and flour and fry for two minutes on each side. We spread the fried liver in a deep refractory dish.

5. Clean and wash the onion, shred it in half rings. Shift in the pan with hot oil and fry until golden.

6. Salt and pepper the liver. Top lay fried onion and pour all the milk. Sent for half an hour in the oven. Bake at 190 C. Take out and sprinkle with chopped herbs.

Recipe 3. Liver in milk royally

Ingredients

700 g of beef liver;

kitchen salt;

puff pastry - 150 g;

freshly ground pepper;

onions - 3 pcs .;

eggs - 3 pcs .;

milk - half a liter.

Cooking method

1. Liver soak in water for three hours. Drain water, cut ducts and film. Cut in small chunks.

2. Smash eggs into a deep cup, and beat them with salt and pepper until foam appears.

Put the pieces of the liver in this mixture and dip them thoroughly so that the eggs evenly cover them.

3. Pour flour into a flat plate and roll pieces of liver in eggs into it.

4. Lightly fry in hot oil from all sides. We lay out in a ceramic form with high sides. We clean the onion and cut it into thin feathers. Pepper each layer, salt and spread the onion feathers on top. So send it until the liver is gone. Fill all with milk.

5. Puff pastry   roll into the reservoir. We grease the edges of the form with egg mixture and cover with dough. Tightly close the edges and lubricate the surface with an egg. We put in a preheated oven and bake at 180 сорок forty minutes. Served with your favorite side dish.

Recipe 4. Liver in Milk with Mushrooms

Ingredients

one and a half cup of milk;

two pinches of table salt;

pork liver - 600 g;

two pinches of black pepper;

a glass of flour;

carrot;

champignons - 200 g;

Cooking method

1. We wash the entire liver under running water, transfer it to the board, remove the ducts and cut off the film. Slightly dry the by-product with napkins and cut into random pieces of medium size. We shift it to a deep plate and fill it with fresh milk. Leave for half an hour to soak up. Salt and pepper.

2. We clean the carrots and onions and wash them well. Grate grated carrot with large holes. Onion chopped half rings thinner. We shift in a separate bowl.

3. Clean and rinse the champignons under the tap. Drain on a disposable towel and shred plates.

4. Add oil to the preheated pan and lay out the chopped mushrooms and vegetables. Salt and pepper, stir and cook over low heat, covered with a lid. Fry until the vegetables are soft.

5. Merge milk from the liver. Roll pieces of liver in flour and place them on a hot frying pan with butter. Fry on moderate heat from all sides for a short time. Shifts roasted liver in refractory form, top lay out vegetable stew   with mushrooms and mix. Close the lid and leave to insist for half an hour.

Recipe 5. Liver stewed in milk

Ingredients

80 g sour cream;

200 ml of milk;

coarse salt and black pepper;

10 g of garlic;

onion - 140 g;

Cooking method

1. Wash the liver under running water. We take two fingers for the edge of the film and gently cut it with a sharp knife. The cleaned offal is cut into equal pieces.

2. Pour the milk into a deep bowl, spread the prepared product into it and leave for 20 minutes. Milk will relieve the liver of bitterness and make it softer.

3. Peeled and washed onion chop half rings.

4. Pour a small amount of flour in the saucer. Heat the frying pan with a small amount of vegetable oil. Each piece of the liver is carefully rolled in flour, lightly crushed and laid out in hot oil. Fry on both sides, two minutes each. Top lay out the onion rings and pour over the milk, in which the liver was soaked. It should almost completely cover the pieces of the liver. If there is not enough milk, pour in some boiled water. Tomim five minutes, occasionally stirring.

5. Pour the sour cream in a cup and dilute it with a small amount of boiled water. Pour the flour and stir so that there are no lumps left. Pour to the liver. Stew under the lid for another three minutes, adding a slice of garlic crumbled into small pieces. Served with mashed potatoes.

Recipe 6. Beef liver in milk

Ingredients

ground pepper and coarse salt;

milk - 400 ml;

half a kilo of beef liver;

vegetable oil - 80 ml;

bay leaf;

wheat flour;

onion and carrot.

Cooking method

1. Thoroughly wash the liver, cut off the film and cut into chunks of medium size. Pour the milk into a deep plate and place the liver in it. Soak offal in milk for two hours. Then pour out the milk, and lay the pieces of the liver on a disposable paper towel so that all the moisture is absorbed. We shift in a plate, salt and pepper, mix.

2. Clean and slice the onion into thin rings. Peel carrots and grind grated with small holes.

4. Pour flour in a flat plate. We heat the pan with oil on the stove. Roll the liver in flour, lightly crush and fry on both sides. Fry literally five minutes on both sides. On top of the liver lay out grated carrots and onion rings. Stew on low heat under the lid for five minutes, stirring.

5. Pour the remaining milk into a deep saucepan and bring to a boil. Add bay leaf, add salt and add pepper. Spread liver with vegetables in milk. Milk should completely cover the liver, if not enough, pour a little boiled water.

6. From the moment of boiling milk, make the fire smaller, cover the pan with a lid, and simmer until ready. Serve the liver in milk with boiled potatoes or crumbly rice.

Recipe 7. The liver in milk in Berlin

Ingredients

half a kilo of beef liver;

half a liter of milk;

four apples;

three onions.

Cooking method

1. Prepare the liver. Rinse it under the tap, cut off the ducts and film. Cut not too large chunks. Transfer to a deep bowl and cover with milk. Soak the offal for about half an hour.

2. Peel and chop the bulbs into thinner half rings. Wash the apples, remove the seed boxes and cut them into slices.

3. Place a griddle on the stove, heat the oil in it and place the onion. Fry until light golden.

4. Put the apple slices in the pan and warm it for just three minutes, so that they do not become completely soft and not collapsed.

5. Drain the milk from the liver, lightly dry the pieces and fry from all sides until appetizing crust appears.

6. On a plate, place the heated apple slices, on top of which you will spread the fried liver and cover everything with fried onions.

  • To easily remove the film from the liver, rinse it, scald it with boiling water, and then place it in boiling water for a few seconds.
  • When buying a liver, pay attention to color and smell. The by-product surface should be stain-free, smooth and glossy.
  • To the liver during frying turned out soft and airy, cut it into pieces, a width of not more than one and a half centimeters.
  • It is better to salt the liver at the end so that the salt does not absorb moisture and the product does not turn out to be dry.

The liver is very useful, it is rich in vitamins and proteins, with a low fat content. It is well absorbed, and therefore recommended for both adults and children. There is a mass of recipes for its preparation, and I want to present you the most, in my opinion, delicious. Liver stew in milk   it turns out juicy, soft, and the sauce in which it is cooked is tender and moderately spicy.

Ingredients for cooking liver stewed in milk:

  1. Beef liver 450 grams
  2. Onion 200 grams
  3. Vegetable oil   10 grams
  4. 350 grams milk
  5. Ground coriander   1/2 teaspoon
  6. Zira ground 1/2 tsp
  7. Salt to taste
  8. Ground black pepper   taste

Not suitable products? Choose a similar recipe from the others!

Inventory:

A frying pan with a lid, a kitchen knife, a cutting board, a wooden shovel.

Preparation of liver stewed in milk:

Step 1: Prepare the liver.

The liver must be cleaned of films and remove the bile ducts, then wash the by-product well, rinsing it with water from all sides.
Drain the dried liver and cut into thin strips or cubes.
Heat the vegetable oil in the pan, put the liver pieces into it and fry on high heat. It is necessary to fry all the time while stirring until the liver changes color, becoming brown.

Step 2: Prepare the onion.




Peel the onions, rinse with cool water, dry and cut into pieces of arbitrary size and shape.
Pour the prepared onion into the pan to the fried liver.

Step 3: Cooking liver stew in milk.




Add to the liver with onion, cumin, coriander and black pepper. While stirring, cook everything over medium heat until the onions are soft and translucent.
Pour the milk into the skillet, mix everything, bring to a boil, cover and continue cooking for a further 15 minutes.
Behind 4-5 minutes   add salt until ready.

Step 4: Serve the liver stewed in milk.




Serve liver stew in milk immediately after cooking. Stewed, baked or steamed vegetables are suitable as a side dish. And, if calorie content is not so important to you, then submit boiled rice or spaghetti to the liver. Pour the sauce over the top of the milk sauce that has accumulated on the bottom of the frying pan and garnish with fresh herbs.
Enjoy your meal!

If you want the sauce to be thicker, add flour to it. To begin, dissolve 1 teaspoon of wheat flour in a small amount of warm water, and then at the end of cooking, pour this mixture into the liver with milk, stir, bring to a boil and turn off.

Add those spices that you like exactly. For example, cumin, which is excellent for liver stewed in milk, and zira in this dish goes well with turmeric.

The liver is prepared, practically, in every family, as it is accessible and easy to use. Every housewife should know how to fry the liver. She is preparing very quickly. But before cooking should soak in milk for at least 30 minutes. This is done so that all the bitterness will come out and the liver will be tender. So, the liver must be washed, cleaned from the film and bile ducts, cut into pieces that beat off with a hammer and soak in milk. Put the onion, cut into half rings, in a pan with hot sunflower oil, fry for a few minutes and place on a plate. From the liver, drain all the milk, roll each piece in flour, then pour it into butter, which is left of the onion and fry for about 5 minutes, until golden brown. Frequently asked how to fry pork liver? Everything is done in the same way. The main liver is not to overdo it, otherwise it will be hard and dry. Stir fried liver with onions, reduce gas to a minimum and leave for 15 minutes.

An important role is played by the freshness of the product. Before frying, you need to think about how to choose the liver on the shelves? There are certain rules by which you can set fresh product   or not? Be sure to pay attention to the color of the liver. If it is too bright — that means that it has been soaked in water, that is, it is no longer the first freshness. A very dark color (almost brown) also indicates that the product is old and was already lying on the window. Fresh liver has a bright red color, it should be smooth and elastic, without any stains. When buying a liver, you need to press on it with your finger and if a dent remains, then the liver is old. In a fresh liver, a dent quickly disappears. A loose, uneven liver is also of poor quality. And of course, the product should smell good, and not have a sour smell.

How to cook the liver knows any experienced hostess. Why brew it, many will ask, because fried is more tasty? Boiled liver used in salads. As well as young children are recommended to give the liver only in boiled form. Be sure to know a few ways to make this valuable product. How to fry the liver, how to boil, how to cook delicious salad   from the liver - all these recipes are simply necessary for hostesses. And then you will not have to wrestle with dinner or lunch. After all, dishes from this product are not only tasty, nutritious, but also healthy. Doctors are advised to definitely include this wonderful product in the daily diet. A fried liver, pre-soaked in milk - very tender and incredibly tasty.

  - This is a lower-calorie version of the preparation of the liver in Stroganov. Cooked in this way, the liver is soft and tasty, thanks to a gentle milky sauce.

Beef liver nutritionally somewhat inferior to meat, but exceeds the content of vitamins. The liver contains proteins, a small amount of fat, vitamins of group B, A, D, E, as well as very necessary trace elements: iron, phosphorus, potassium, sodium, magnesium, calcium, iron, zinc, iodine.

The liver is easily digested, it compensates for iron deficiency, so it is recommended for patients with anemia, diabetics, children, the elderly, pregnant women, and athletes.

It is highly recommended to include the liver in your diet to those who monitor their health and weight, in particular. This useful and low-calorie product will not spoil the shape, if you cook it correctly, without using a large number   fat And it is advisable to serve any vegetables to the garnish: white cabbage stew, cauliflower   or steamed broccoli.


beef liver   - 450 gr.,

1 - 2 onions - 200 gr.,

1 tbsp. l vegetable oil - 10 gr.,

milk - 350 ml,

ground coriander - 0.5 tsp.,

ground zira - 0.5 tsp,

salt, pepper - to taste,

greens for filing.

Yield: 724 grams.

Energy and the nutritional value   liver stewed in milk

How to cook liver stew in milk

Liver wash, remove the film, remove as large vessels as possible.

Cut the liver into cubes.

Wash onions, peel, wash again, cut into half rings.

Pour a spoonful of vegetable oil into a frying pan, heat it.

Put the sliced ​​liver in a frying pan and quickly, over high heat, fry the liver pieces on all sides so that it only changes color.


Put onions to the liver, add coriander, cumin, pepper or any other seasonings that you like.

Onions, too, quickly fry until soft and golden brown.


Pour the milk into the skillet, bring to a boil, reduce the heat and simmer for 15 minutes.


Five minutes before being ready to salt to taste.

And you can thicken the sauce with flour. To do this, dilute 1 tsp. with a pile of flour (10 g.) in a small amount of water (40 - 50 ml) until smooth and pour into the pan in a thin stream, stirring continuously, so as not to form lumps. Mix everything well, bring to a boil and turn it off.

The caloric content of such a liver will be slightly larger: 138.46 kcal.

Low-fat liver stewed in milk   ready, can be served with any side dish, sprinkled with herbs.


Enjoy your meal!

The liver is useful productwhich is used to prepare many dishes. It is worth noting that this by-product requires special preparation, which will get rid of the bitterness and unpleasant aroma. Milk is ideal for this purpose.

How to soak the liver

Soaking in milk is an obligatory preparation step.

To begin with, beef liver must be thoroughly washed in running water to remove all the bile, and then cut out the ducts, which can affect the taste.

After that, put the by-product in a deep container and fill it with milk so that the product is completely covered with liquid.

There is no difference between soaking a single piece or individual pieces.

The duration of the procedure depends on how old the animal was and how long the product was stored. It is best to soak it for 2-3 hours. After the by-product, dry with paper towels.

Fried beef liver in milk

Ingredients:

  • 0.5 kg of beef liver,
  • 125 ml of cream
  • 55 g sour cream,
  • 15 grams of flour,
  • 75 g of oil
  • salt and pepper.

Let's cook like this:

  1. to begin soak offal in milk, as described above;
  2. melt the butter on a small fire and place the liver, cut into pieces;
  3. when the color changes, add the onion, which must be pre-cut into half rings. Put salt and fry for 4 minutes;
  4. after the time, add flour and fry for another minute;
  5. it remains only to put sour cream and cream. Mix everything well, add a little pepper and simmer everything for 10 minutes. Serve the dish should be hot.

Beef liver stewed in milk

At the beginning of the offal should be cleaned of films and veins, and then soak for an hour.

Ingredients:

  • 0.5 kg of liver
  • 300 ml of milk,
  • a couple cloves of garlic,
  • 2 bulbs,
  • sour cream,
  • vegetable oil,
  • flour,
  • salt and pepper to taste.

Cooking:



  1. soaked liver must be cut into identical pieces, the thickness of which should be 0.5 cm;
  2. peeled onion cut into half rings;
  3. put a little flour in a saucer, and heat the butter in a pan. Roll each piece in flour, then send them to the pan and fry for 2 minutes. from each side;
  4. send the onions to the pan and fry them for a few minutes;
  5. now pour in the milk that remains after steeping; it is important that its level covers the contents of the pan. Otherwise add water. Simmer for 5 minutes, but do not forget to stir from time to time;
  6. in a separate container, mix the sour cream with 1 tsp of flour, and pour in a little more cold water. It is important to mix everything well so that there are no lumps. Received by sour cream sauce   Pour into a frying pan;
  7. cover and simmer for another 3 min. Then put chopped garlic. Serve with chopped greens.

Chicken liver in milk in a slow cooker

Thanks to the use of technology, the dish is prepared simply and quickly. Soak this by-product is not necessary.

Ingredients:

  • 0.5 kg of liver
  • 1 tbsp. milk
  • large onion,
  • 10 g of oil
  • salt, pepper and a little nutmeg.

Stages of cooking:

  1. Rinse the by-product in running water, dry it, remove excess fat, and then cut each piece into halves.
  2. Cut the peeled onion into small cubes.
  3. Put butter in the bowl of the multicooker and select the “Frying” mode, but if there is no such program, then “Baking” will do. Put the onion and fry it until golden, stirring. Usually this process takes about 10 minutes.
  4. Put the liver, pour in the milk and put salt, pepper and nutmeg. After boiling, close the lid and select the mode Steam Cooking. Cooking time - 15 min. As a result, the liquid should evaporate and remain only a thick sauce.

Liver with vegetables in milk

Thanks to this recipe, a complete dish is obtained that does not require a side dish, since vegetables are used. If you wish, you can complement the composition of products, for example, you can take a very useful type of cabbage - broccoli.

Ingredients:

  • 0.5 kg of liver
  • 55 g butter,
  • 400 ml of milk,
  • carrot,
  • bulb,
  • 4 medium potatoes,
  • bunch of parsley,
  • 2 cloves of garlic
  • 75 g durum cheese
  • a mixture of peppers and salt.

Preparation Scheme:



  1. Cut the liver into pieces and cover with milk for half an hour.
  2. At this time, peel the potatoes and cut them into strips. In the same way, chop the carrot, and cut the onion into half rings.
  3. Take the form and put the vegetables there, and the pieces of offal on top. Put salt, pepper, chopped greens and chopped garlic. Stir and infuse the liquid remaining from soaking.
  4. It remains only to sprinkle everything on top of the cheese, chopped on a coarse grater, and also put the pieces of butter on top.
  5. Send the form to the oven, heated to 180 degrees, and cook for half an hour.

Liver in milk royally

The chip of this recipe is an edible “lid”.

Ingredients:

  • 700 g of liver
  • 150 g puff pastry,
  • 3 eggs,
  • 2 tbsp. milk
  • a pair of bulbs,
  • flour,
  • salt and pepper.

Cooking:

  1. Prepare the by-product by removing the films and soaking it in the milk for half an hour.
  2. Cut it into pieces, and then dip it in an egg whipped with salt and pepper. After that, thoroughly from all sides roll in flour. Put the pieces in the pan, where you need to preheat the oil well, and fry on each side for 2 minutes.
  3. Peeled onion cut into half rings. Take a pot and lay out the liver with onions, adding salt and pepper. In the end, pour in the milk.
  4. To cook an edible "lid", you need to roll out the dough and put it on top of the neck, the edges of which grease with the remaining egg. Pinch the edges and also blot with an egg to give a blush to the baking. Put the pot in the oven and bake at 180 degrees for 40 minutes.

All presented recipes will allow you to cook quickly and without much effort. tasty dish. Knowing how to soak the ingredient correctly, it will be possible to prepare a by-product for other dishes. Cook with pleasure!