Beef liver is a source of vitamins B, D and C, considered essential. Also in it great amount iron and animal proteins.
In the treatment of anemia, along with red caviar, beef liver is no less useful. The recipes for its preparation are numerous, but still not so numerous that they cannot be replenished. Here are suggested methods of frying and stewing. Beef liver, recipes with onions and “a la beef stroganoff”, only in sour cream, are very similar, but still differ in the method of preparation.
Beef liver in sour cream
Beef stroganoff recipes are somewhat different from those presented here. The similarity is in the method of slicing the liver - into long cubes. For cooking we need the following products: half a kilogram of the offal itself, pepper, olive oil, flour, salt, half a glass of sour cream, onion.
How do we do this?
Cut the liver into cubes, cut the onion into half rings along, not across, so that you get thin slices. Heat olive oil in a frying pan and quickly fry the prepared foods.
When the onion becomes transparent, sprinkle the entire surface evenly with a spoon of flour, turn over and sprinkle with the same amount, fry, turning, for two to three minutes. Then pour sour cream, freeing one edge of the pan, dissolve it over the fire and gradually but quickly mix with the liver. Salt and pepper. Reduce heat to low and cover with a lid. Three more minutes and you're done. Turn off the stove and keep the liver covered for about five minutes. Beef liver is served (the recipes do not contradict this) with a wide variety of side dishes. But the main thing is that in total it should not take more than ten minutes for heat treatment.
Fried beef liver
Recipes for preparing liver are not very varied. This is due to the fact that it needs to be cooked invariably quickly. The only difference is in the ingredients that are added to it. For cooking fried dish we need the following products: a kilogram of beef liver, two large onions, half a glass of flour, refined oil, salt, spices to taste.
How do we do this?
Cut the liver into large flat pieces two to three centimeters thick. Wrap each of them in film and beat with a small cutting board so that it becomes wider and thinner. Heat oil in a frying pan, fry the cut lengthwise large slices onion until translucent and first colored, remove it from the pan. Roll the liver in flour and fry quickly on both sides - literally a minute at a time. Return the onion to the pan, place the liver on it, adding salt evenly and adding spices to taste. Turn off the stove, cover with a lid for five minutes, and then serve with any side dish.
Fried beef liver
The recipes differ in that in this case sour cream sauce is prepared for the dish. For cooking we will need the following products: a kilogram of beef liver, one and a half glasses of sour cream, a large onion, salt, refined oil.
How do we do this?
Chop the onion finely. Clean the liver from ducts and films, cut into pieces. Fry the onion in oil (preferably olive oil) until the first signs of color appear. Add the liver pieces and quickly cook for a minute on each side until done. Salt and pepper. Pour in the sour cream and, stirring, let it boil, then reduce the heat to low. In about ten minutes this dish is ready. Sprinkle with herbs and serve with any side dish. No product is prepared as easily and quickly as beef liver. Recipes may vary. But the cooking time should always be minimal.
Liver is liver, and probably the most delicious of all offal products. However, like any other liver, it should not be the basis of the diet, because, like other offal, it contains both useful and harmful substances. And that means, when thinking about how to prepare soft, juicy liver, you need to remember that it will bring benefits if it is offered a couple of times a week.
Juicy liver - general principles
In cooking they usually use chicken, pork, beef, goose liver, turkey liver, etc. Of course, every housewife has her own secrets on how to prepare juicy, soft liver, but there is also general principles which should not be neglected.
Before cooking, the liver must be washed cold water and carefully examine so as not to miss bile ducts or stains from spilled bile. They must be completely removed, otherwise the strong bitterness will hopelessly ruin the taste. ready-made dish.
If we are interested in how to cook juicy, soft liver, then we must remember that this product cooks very quickly, about 10 minutes or so. It is extremely undesirable to overcook the dish over the fire, otherwise the liver will become dry and harsh, even if it is cooked in sauce.
And, of course, the simplest answer to the question of how to prepare juicy, soft liver is products made from chopped liver: various kinds of pancakes, pancakes, pies, cakes, etc. To make the product fluffy and juicy, you need to add milk and an egg.
Recipe 1. Soft and juicy liver in sour cream
It is unlikely that, having asked ourselves the problem of how to prepare juicy, soft liver, we will be able to find a simpler recipe that meets our desires.
Ingredients
Any liver – half a kilo
Milk – for soaking
Sour cream – 250 g
Onion – 1 head
Garlic – optional, 2-3 cloves
Flour - a couple of tablespoons
Salt pepper, spicy herbs– to taste and as desired
Cooking method
Rinse the liver well and carefully examine it to ensure there are no traces of bile. Cut into small pieces. Place in milk for half an hour.
Lightly sauté chopped garlic and chopped onion in a frying pan. In a separate frying pan without oil, lightly heat the flour, then pour it into the onion and garlic and add 2-3 tablespoons of sour cream. Mix everything quickly.
Dilute the rest of the sour cream a little with water and put it in a saucepan along with the liver. Cook for about 8 minutes and place sour cream sauce and onions in a saucepan. Salt, pepper, add, if necessary, spices and cook, stirring all the time, for another two minutes.
You can serve this liver with potatoes or pasta. However, it will also be delicious with stewed vegetables.
Recipe 2. Juicy, soft liver in the French style.
How to cook soft, juicy liver so that the dish can appeal to lovers of spicy and spicy foods? Of course, add cheese and champignons to it. Here is an example of such a dish.
Ingredients
Pork or turkey liver – about 600 g
Mayonnaise, preferably homemade, – 5-6 spoons
Meaty tomato – 1 large
Cheese like mozzarella – 100 – 200 g
Champignons – 7-9 pieces
Onion – 1 onion
Cooking method
Rinse the liver and trim if necessary. Cut the liver into pieces and lightly tap with the handle of a knife.
Cut the onion into strips and fry it a little in a frying pan.
Place the liver in a slightly greased form and generously season with mayonnaise. Place onion and chopped champignons on top of the mayonnaise, again a little mayonnaise, and on top of it - a tomato cut into semicircles.
Spread the top with mayonnaise again and cover with cheese, or grated cheese, or, if you took mozzarella salad, you can simply cut it into circles. There is no need to salt the dish: mayonnaise is already salty.
Place the pan in the oven for 10-15 minutes.
Recipe 3. Juicy liver in a spicy crust
Another answer to the question: “How to cook juicy, soft liver?” - this, of course, is to cook it in batter or breading. Here, for example, is one of these options.
Ingredients
Chicken liver (or pork, turkey...) – about 500 g
Carrots – 1 root vegetable
Garlic – 3-4 cloves
Spices (oregano, turmeric, curry) - to taste, but do not overdo it
Egg – 3 pieces
Breadcrumbs
Cooking method
Prepare the liver as usual (rinse, trim if necessary, salt, etc.). Cut into approximately equal medium-sized pieces.
Grate the carrots as finely as possible and mix with the garlic passed through a press.
Beat the eggs.
Mix bread crumbs with selected spices.
Dip each piece of liver in an egg, then in a carrot, again in an egg and in breadcrumbs. Fry in a frying pan with sufficient quantity oil for about 10 minutes.
Recipe 4. Soft and tasty liver for children - pancakes.
Of course, preparing soft and juicy liver from minced liver is easier than without grinding it. And if you add a beaten egg, you can achieve even more fluffiness.
Ingredients
Poultry liver - half a kilo
Eggs – 2 pieces
Flour (or potato starch) - about half a glass
Greens - to taste
Salt, a little black pepper or garlic
Cooking method
Prepare the liver, dry it slightly and then pass through a meat grinder. If your child does not like greens, then put them in a meat grinder, and if he eats them, then it is better to simply chop them and mix them with minced meat.
Mix flour, salt, pepper or pressed garlic (or both) and pre-beaten eggs into the liver. Gently mix and fry in a frying pan with vegetable oil.
Recipe 5. Juicy liver with vegetables
How to cook juicy, soft liver for dinner? The best option– cook it with vegetables.
Ingredients
Beef liver (or other)
Eggplant – 1 piece
Sweet pepper – 1 piece
Tomatoes – 2-3 pieces
Green beans– 200 g
Bulb
Vegetable oil
Greens, salt, pepper
Cooking method
Prepare the liver, cut it and lightly fry it (2-3 minutes) in a frying pan with oil. Place the liver in a saucepan or saucepan, and fry the chopped onion in the pan. Place in the liver.
If you don't like the bitter taste of eggplant, cut it, sprinkle it with salt and let it sit, then rinse with cold water. But you don’t have to do this, but simply cut the vegetable into semicircles or splitters and add to the liver and onions. Add randomly chopped peppers, tomatoes and beans. Add vegetable oil, salt, pepper and simmer over low heat for 10 minutes. Ready stew sprinkle with herbs.
Recipe 6. Soft liver for pies
Of course, one of the most sophisticated answers to the question of how to cook juicy, soft liver is to make pies with it. The whole family will surely enjoy this dish.
Ingredients
Puff pastry ready – 500 g
Liver – 600 – 700 g
Eggs – 3-4 pieces
Onion - optional
Broth - a few spoons, if necessary
Vegetable oil
Cooking method
Rinse the liver and trim if necessary. Fry it with vegetable oil and (if you want) with onions. Chop the liver with a knife. You can, in general, grind it with a blender, but then it will be a little too fine.
Boil two or three eggs hard and chop them too. Add to filling. If it turns out a little dry, you need to add a few tablespoons of broth, or, in extreme cases, milk or water, but not butter.
Roll out the puff pastry and cut circles out of it. Beat the remaining egg. Place the filling on the dough circles and seal the pies, brushing the edges with egg. The top of the pies can also be greased.
Recipe 7. Juicy liver - pate
It's hard to imagine more tasty breakfast, yes and holiday snack excellent.
Ingredients
Turkey, chicken or beef liver (pork is usually not recommended, but it will do) – 1 kg
Butter– 200 g
Carrots – 300 g
Onion - optional, one onion
Garlic – 2-3 cloves
Lard – 200 g
Walnuts – half a cup, shelled
Spices (cinnamon, nutmeg, black pepper) and salt - to taste
Cooking method
Wash the liver and chop it quite finely.
Grate the carrots, chop the onion and simmer the vegetables until soft.
Remove them from the frying pan and add the chopped bacon. Keep it on low heat until transparent, remove with a slotted spoon. Place the liver in a frying pan with fat and fry it until cooked, stirring constantly.
Peel the walnuts. Pass the nuts, carrots and onions, bacon, garlic and cooled liver through a meat grinder twice.
Mix the butter, left in a warm place in advance, with a blender with the liver and other ingredients. Add spices. Place in a vase and refrigerate. Can be decorated with halves walnut.
Recipe 8. Juicy, soft liver for the holiday - “Mushroom” snack cake
Ingredients
Liver - half a kilo
Chicken eggs – 4 pieces
Quail eggs – 3-5 pieces
Carrot – 1 large
Onion – 1 large
Milk – a full faceted glass
Flour – 0.5 – 1 cup
Champignons – 300 g
Dill - a small bunch
Salt, black pepper, spices - to taste
Cooking method
Pass the prepared liver through a meat grinder or chop using a blender. Salt and pepper. In a separate bowl, mix with a whisk 2 chicken eggs, milk and flour. Combine the mixture with the liver. The batter should be a little thicker than for pancakes. Fry the cakes on both sides in a frying pan with a lid, being careful not to break them during the turning process. But even if one cake breaks, it’s okay: you can put it in the middle, and nothing will be noticeable.
Grate the carrots, cut the onion into half rings and saute everything together until soft. Boil eggs (both chicken and quail). Grate the chicken coarsely. Wash and peel the mushrooms. Leave 3-5 small-sized caps, chop the rest and simmer under the lid for 10 minutes.
Assemble the cake. Spread a little mayonnaise on the crust and put onions and carrots, cover with the second crust, grease it with mayonnaise and put mushrooms on it, put a grated egg on top of the mayonnaise on the third one. Continue this way until the cakes are gone. Grease the top with mayonnaise and sprinkle with heavily chopped herbs. For each cleaned quail egg put on the champignon cap, gluing it with mayonnaise. The caps can be used raw or pre-baked in the oven for about 10 minutes. Decorate the cake with these “mushrooms”.
- To get rid of the characteristic bitterness and give the liver a pleasant taste, place it in milk for half an hour. However, many people love this bitterness in the liver. But still, if we are interested in how to prepare juicy, soft liver, then it is better to soak it: it will certainly become softer.
- The more milk and eggs you add to the dough for liver pancakes or cakes, the juicier they will turn out. But at the same time they will be more brittle. You can add cream.
- Spices with liver include black pepper, nutmeg, cinnamon, oregano, curry, etc., to taste. Vegetables are good as a side dish, especially eggplant, zucchini, and beans. You can also garnish with apples baked with cranberries (without sugar) or fried in a frying pan.
- Natural yogurt (you can also use low-fat sour cream) with grated radishes mixed in will be good as a sauce. green onions, greens or pickled cucumber.
How to cook beef liver so that it is soft and juicy, and not dry and hard? Often this useful by-product When frying, it turns out to be overdried, which significantly spoils its taste. In this recipe we will tell you how to cook beef liver, having a delicate consistency and great taste. At the same time, it takes very little time to prepare.
Cooking
1. Rinse the liver, dry it, remove veins, films, and vessels. Cut into pieces approximately the width of a matchbox.
2. Add salt and pepper to the flour, mix everything. Roll each piece of liver in the resulting mixture, evenly on all sides. Thanks to flour, the offal will not burn when frying and will be covered with a light crust.
3. Cut the onion into half rings, not very finely.
4. Heat vegetable oil. At medium heat, place the liver pieces into the pan. Fry on one side and then on the other for a minute, just until browned.
5. Add onion. Stir and fry the ingredients for another 2-3 minutes.
6. Pour some clean water into the pan. boiled water. Cover the pan with a lid. Set the heat to low. Cook for another 6-7 minutes.
Check readiness by piercing pieces of offal with a knife. If no blood comes out of the puncture, this indicates full readiness.
- It is not recommended to fry beef liver for longer than 10 minutes. If you keep it on fire, it becomes harsh.
- As side dish will do rice, pasta, potatoes. Pickled cucumbers and vegetable salads also go well with liver.
- The taste of the dish is also affected by the quality of the product. It is advisable to choose chilled rather than frozen liver. If it is fresh, it will have a slightly sweet smell. The sourness in the smell suggests that it is better not to buy such a liver.
- To make it easier to remove the film from the liver, you need to first hold it in warm water for several minutes.
Price policy offal is noticeably different from a piece of meat, even if it is sold frozen. But at the same time, the product practically does not differ in either nutritional value or taste qualities. And if we consider the issue of usefulness in more detail, then consuming liver will bring maximum benefit to the body.
If we consider, for example, the liver, then it is incredibly useful, it increases the level of hemoglobin in the blood, and given its low price, it is worth thinking about including as much as possible in your daily diet. more dishes from this product.
In the hands of a professional or experienced chef, offal can become a real masterpiece; all you need to do is follow all the recommendations in the recipe and prepare the chosen delicacy with soul.
If you do a little research, liver dishes cooked in pots or in the oven are very rare; heat treatment usually takes place in a frying pan in a small amount of vegetable oil. This may be due to the fact that it is not easy to prepare liver using these technologies. Therefore, let's consider cooking options delicious dishes, which can be submitted to without shame festive table or to feed family members lunch or dinner.
A few words about the general rules for choosing products and cooking technology
Most beginners and even very experienced chefs They are faced with the fact that they are not always able to cook beef liver correctly. This is due, first of all, to the fact that initially the product was not correctly selected and prepared for heat treatment.
Before cooking the liver, it is recommended to process it, clean it of all unnecessary things in the dish, and then pour it regular milk. Well, in the future, just choose the recipe you like and follow the recommendations - you can prepare a very large list of dishes - from appetizers to hearty and nutritious main courses, and even prepare a soup that small children will eat with pleasure.
The liver is mainly chosen for appetizers, salads and main courses - it is stewed and fried with potatoes and other vegetables. It will work out light dish with an aromatic, slightly specific taste, incredibly beneficial for the human body.
To homemade dish it turned out tender and juicy, with pleasant taste, you need to choose the right product for preparation. For example, fresh or chilled beef liver is characterized by a subtle sweetish aroma.
In addition, it is worth paying attention to ensure that there are no damage to the liver, that there are no large vessels, and that the surface is elastic and smooth. Beef liver should have bright color ripe cherries, there should be a light film on it that can easily be separated from the meat.
How long the product is cooked depends on the method of heat treatment; for example, for stewing, 20-25 minutes over low heat will be enough, after which the fried pieces of meat with onions and spices are poured and heated in the sauce.
If the product needs to be fried, then 10-12 minutes is enough for a very hot frying pan with enough oil. And in order for the product to be evenly fried, the liver pieces must be the same size, otherwise the product can be overdried and the liver will become tasteless and rubbery.
Before starting cooking, the product is defrosted (if necessary) and washed in cold water until it becomes clean and transparent. The liver should be carefully examined for damage and the bile ducts so that the prepared delicacy does not taste bitter. All unnecessary parts that raise doubts are cut off from the liver.
Beef liver takes no more than 15 minutes to prepare, even if the liver is stewed in sauce - there is a possibility of getting a dish that will be difficult to chew due to its toughness. Well, which dish to choose is a matter of your taste; it could be pate, tender and juicy pancakes, a tasty and juicy cake soaked in... spicy sauce, buns and pies, appetizers, salads and main courses. For splendor added chicken proteins, milk or cream.
Find delicious recipes from beef liver in the bins of the Internet is not difficult. But it’s best to choose recipes with clear photographs, available ingredients, and easy to prepare. It is precisely these recipes and dish ideas that we want to introduce you to in today’s article.
Juicy and very tender beef liver chops
Cooking time
calorie content per 100 grams
Cooking thin pieces of meat does not take much time, and the surface of the liver takes on a golden and very appetizing appearance.
How to cook:
A tasty “spread” for sandwiches for breakfast or a snack can also be prepared using beef liver. In addition, the pate is very healthy, and even the little picky people will like it.
Cooking time – 45 minutes.
Calories per serving: 220 calories.
How to cook:
- Soak the beef liver in cold water for 10-15 minutes, during which time change the water several times. Cut out all the ducts, clean the product from films;
- Peel the carrots and boil in slightly salted water. Onion peel, finely chop, and fry in a little oil;
- Pour the washed liver with cold water and boil for 15 minutes, without letting it boil too much. Pour out the broth, cool the liver;
- Grind all the ingredients in a meat grinder or using a blender, adding salt and ground black pepper.
Advice! For added piquancy, you can add chopped parsley to the pate. A little, literally a pinch of ground nutmeg, and if the mass is thick, then heavy cream.
If you stick healthy image life or have digestive problems, then beef liver can be steamed. It will turn out no less tasty, and incredibly healthy, satisfying.
Cooking time – 25 minutes.
Calories per serving: 110 calories.
How to cook:
- Grate the zucchini on a medium grater. If it is very young, then the skin does not need to be peeled off. Squeeze out excess juice from the resulting mass;
- Peel the garlic cloves and chop into fine crumbs. Combine with zucchini mass. Add dry cereals and salt, mix everything well;
- Prepare the liver for cooking, rinse and grind in a meat grinder or blender into a homogeneous, airy mass;
- Add liver to vegetable mixture, mix;
- Form small cutlets or meatballs and cook in a double boiler. You can use a multicooker for cooking with a special attachment - a bowl, or in a regular colander, on a pan of boiling water.
Let's cook the liver in ceramic pots
The dish will appeal to those who not only watch their figure, but also love unusual combinations products. In this case, apples are added to beef liver.
Calories per serving: 132 calories.
How to cook:
- Remove the films from the liver, remove the bile ducts, and after washing, cut into layers, as for preparing chops. Now these slices need to be cut into thin strips or cubes;
- Peel sour green apples and grate them on a coarse grater;
- To the bottom of a ceramic or clay pot lay out the liver, season it with salt, freshly ground black pepper, you can add a little nutmeg or your favorite spices for taste;
- Place grated apple on top of the liver. Miss apple layer sour cream, and place on top slices of any cheese that melts well;
- Place the pots in the oven, preheated to 180C and bake for 20 minutes. When serving, decorate the dish with parsley.
Hungarian aromatic dish has gained popularity all over the world, but it can be prepared not only from beef or pork pulp, but also using liver.
Cooking time – 45 minutes.
Calories per serving: 118 calories.
How to cook:
- Soak the liver in milk for 30-45 minutes, then peel off the films and cut into strips;
- Peel all vegetables and cut into small cubes or strips. Heat a frying pan and fry in vegetable oil until golden brown;
- Dry the cleaned liver with a kitchen paper towel, sprinkle with starch and add to the vegetables. Cook for 3-4 minutes over medium heat, stirring constantly.
Stewing beef liver in sour cream sauce– simple and delicious way prepare offal for any side dish. A little alcohol in the sauce will add piquancy and flavor.
| INGREDIENTS | QUANTITY |
|---|---|
| beef liver | 450 g |
| sour cream | 130 g |
| purple onion | 1 PC. |
| fresh herbs | 1 bunch |
| dry white wine | 1 glass |
| wheat flour | 1-2 tbsp. spoons |
| butter | 75 g |
| salt and black pepper | 2 pinches each |
Cooking time – 25-30 minutes.
Calories per serving: 136 calories.
How to cook:
- Wash and peel the beef liver, cut into portions so that they fit in a spoon. Chop fresh herbs, mix with wine and sour cream, salt and season with black pepper. Leave in the marinade for 40-50 minutes, but no more than 2 hours;
- Remove the liver from the marinade, dry a little, sprinkle with flour and fry until golden brown crust, in vegetable oil with the addition of finely chopped onions;
- As soon as everything is fried, pour sour cream into the frying pan - wine sauce, and simmer for 15 minutes.
In addition to black pepper and nutmeg, dry oregano and basil, curry and sweet ground paprika go well with liver.
You can replace cream and sour cream natural yoghurt or low-fat kefir to reduce the calorie content of the dish.
So, you have purchased fresh beef liver. Rinse the offal well running water. Cut out the bile ducts, vessels and remove the film. It can be easily removed. Just pry it up with your hands and remove it. If this is not done, the film will shrink during heat treatment and give the liver a hard and rubbery structure.
Using a sharp knife, cut the liver into portions, 5-8 mm high, so that they are well fried inside. 
Place the chopped beef liver in a deep bowl and cover with cold water or milk for a couple of hours. After an hour, the water can be replaced with fresh water.
To deliciously fry the liver, you can marinate its slices in soy sauce for a couple of hours. The marinade is sometimes prepared with the addition small quantity white wine (or lemon juice) and grated garlic.
Place in a colander and let drain excess liquid. Dry paper napkin. Lightly salt and pepper. A mixture of Provençal herbs harmonizes very well with the offal.
Some housewives lightly beat the liver with a hammer before frying to make it soft. To prevent splashes from flying into the different sides, cover the pieces with film ( plastic bag), only then proceed with the procedure. As an option, you can pierce the steaks with a tenderizer.
Bread the liver slices on all sides in wheat flour. Breading helps retain natural juices in the liver, making it tender and soft.
The liver is breaded not only in flour, but also in breadcrumbs. Some recipes call for frying the liver in a lezone.
Heat in a frying pan sunflower oil. Place the liver pieces. Set the fire to low. Cover the pan with a lid. Fry for 4-5 minutes on one side, until lightly browned. Carefully turn over and continue to fry for another 2-4 minutes, also with the lid closed.
How and for how long to fry so that the liver turns out soft and juicy? Dip breaded steaks only into hot vegetable oil. Do not overcook the offal in the pan. It should be fried for no more than five minutes on each side, otherwise it will become tough. Do not make the heat too high, otherwise the slices will burn on the outside and remain raw on the inside. Over low heat, the offal will turn out dry and tasteless. The optimal fire is medium.
Another option for softening the liver is to sprinkle it baking soda and put in the refrigerator for an hour. After an hour, rinse the liver from soda and start frying. 
Place the fried steaks in foil and wrap well on all sides. Leave for 15-20 minutes until they are ready. Check readiness by piercing the liver pieces with a fork or toothpick. If pink juice leaks from inside, the steaks need to be cooked a little more or cooked in the oven ( microwave oven). After cooking, serve the dish with any side dish. It is advisable to eat the steak immediately after frying, warm. 
Bon appetit!
