Beef liver very nutritious. It can be cooked different ways. This by-product is considered very useful for humans: it contains vitamins, protein and minerals that are actively involved in many body processes. To make the liver tasty, you need to fry it properly.
Calorie content of the dish
Beef liver contains a very large amount of vitamins such as A, B6 and B12. 100 grams of product contains 4 times more vitamin A and almost 8 times more vitamin B12 than any other common dish.
The beneficial composition helps the heart, brain, muscles, eyes. Beef liver is an excellent source of folic acid. It can provide her with 2/3 of the required volume for the body. The product is great source gland.
It has sufficient quantity niacin, riboflavin, phosphorus, selenium and pantothenic acid, which is known for its ability to restore immune system. It contains a large amount of zinc, which is essential for the human body. A deficiency of this microelement can lead to weak resistance against various types of viral and bacterial diseases.
Beef liver is also very rich in protein and contains 20%. All these advantages are incomparable with affordable price. In 100 g raw product contains 185 calories.
How long does it take to prepare?
The liver will be soft and tasty if it is pre-soaked in milk, and the smell characteristic of beef can be removed with black ground pepper. The product is salted only after it is ready, since salt absorbs moisture. You can remove the bitterness by pre-frying the liver, only after that can it be stewed. Cream or sour cream added during the stewing process adds tenderness to the taste and softness.
When using a hot frying pan, it takes 7 minutes to cook the liver, and the product is stewed for the same amount of time. Sometimes at a low temperature it takes up to ten minutes, but no more, since prolonged exposure to temperature leads to deterioration taste qualities and loss of desired softness.
Cooking recipes
Fried beef liver is popular in many countries. It can be deliciously cooked in large pieces in a frying pan, and to make it soft, add a little cream. A properly prepared product with onions or in batter is best served with mashed potatoes or a side dish of cereals.
You can marinate the liver with pieces at home, so that you can later make a shish kebab, which will be juicy and extremely healthy (you shouldn’t add salt to the dish). It is enough to use a pork fat net, inside which you can place the liver with potatoes and other vegetables. Any housewife can make such a simple shish kebab, because no preliminary preparation, except marinating, is not required.
The liver is well fried in a frying pan. If you want to serve it to your guests in a special way, then you need to cook it with gravy. It can be fried in flour, but stewed with mayonnaise, mushrooms and any other vegetables as desired, it will become unusually delicious. delicious snack. It is often used as the main ingredient when baking pies, but this will require grinding the liver in a meat grinder.
Classical
You can prepare the product very simply:
- the liver is cut into pieces and washed in cold water;
- put it in a saucepan, add 2 teaspoons of garlic, which neutralizes its characteristic taste;
- wait until all the moisture has evaporated, and only after that add oil;
- After lightly frying the liver, add finely chopped onion and wait until it becomes translucent;
- then add peeled and chopped tomatoes, you can tomato paste- here whoever likes it more;
- add a little boiling water, put a spoon brown sugar, seasonings.
The following spices can harmoniously complement a beef liver dish:
- curry;
- paprika;
- Chile.
With mushrooms
To prepare this recipe with mushrooms you will need:
- 1 cup chopped mushrooms;
- 1/2 cup chopped onion;
- 1/2 cup chopped celery;
- 1 cup chicken broth;
- 1/4 cup flour
- 1/2 teaspoon salt;
- 1/2 teaspoon freshly ground pepper;
- liver, cut into strips;
- 3 tablespoons coconut oil.
Combine flour, salt and pepper in a separate bowl. Add the liver and coat it well, coating all sides. Heat two tablespoons of coconut oil in a large skillet over medium heat. Place the offal and fry it well. Add mushrooms, onions, celery and add another tablespoon of coconut oil.
Simmer, stirring frequently, for five minutes or until vegetables are tender. Add broth and continue cooking for about five minutes. Serve hot, sprinkled generously with herbs.
On oil
You can make the dish simpler - just fry the offal in oil. The seasonings you will need are paprika and ground black, and the only vegetables you will need are onions.
First of all, fry the onion over low heat in a frying pan until golden brown. Combine flour, paprika and black pepper in a bowl and mix well. Place the liver in a bowl, coat well, fry in a separate pan, add to the onion and mix well. Cooking time is 5-7 minutes, add salt at the end.
With soy sauce
Despite the fact that liver is not one of the favorite foods due to its specific taste, it can be tasty if you make it according to the following recipe.
You will need:
- liver, cut into small strips;
- 1 large onion, cut into half rings;
- 1/4 cup soy sauce;
- 1/2 glass of water;
- 2 tbsp. l. Sahara;
- ground black pepper;
- garlic salt;
- 1/4 cup flour;
- 2 tbsp. l. olive oil.
Cut the liver into small strips and roll well in flour. Fry the onion until golden, add the remaining ingredients. Cover with a lid and simmer over low heat until the offal is no longer pink. Cooking time – 20 minutes. Serve with rice.
With milk
You can make beef liver in another way. The ingredients you will need:
- 1/4 cup flour;
- salt and pepper;
- 1/3 cup milk;
- 2 tbsp. l. parsley;
- boiled rice.
Dip the liver in flour and fry in a frying pan until it turns brown. Salt and pepper, add milk. Cover with a lid and simmer for 10 minutes over low heat, stirring occasionally. Add parsley, turn off the heat, and let it brew. Served with hot boiled rice and roasted vegetables.
With bacon
You can make liver with bacon. Oddly enough, these two products go very well together, though dietary dish you can't name it. You will need:
- liver, sliced very thin;
- 2 cups soy sauce;
- parsley;
- salt pepper;
- 1 large onion, cut into thin half rings;
- 8 parts bacon, fried until crispy;
- 1/2 cup flour;
- 2 tbsp. l. oils
Step by step process The preparation is very simple:
- heat the oil in a frying pan and fry the onion;
- roll the liver slices in flour, fry each side until brown;
- pour in the sauce, season with parsley, salt and pepper to taste;
- simmer for 2 minutes, serve on a plate with bacon on top.
There are a few tricks to improve the taste of beef liver:
- it needs to be soaked in water with a few drops lemon juice or vinegar before cooking to add flavor;
- the product cannot be overcooked, otherwise it will become tough, grainy and leathery;
- you need to use coconut or olive oil to give the dish a unique aroma;
Onions, salt and garlic work wonders, so they are a must when preparing beef liver.
Liver is one of the by-products that are most often found on our table. Each housewife decides for herself whether to cook it quickly or for a long time, but culinary specialists agree that it can be tasty only if it is not overcooked.
You can make the product juicy if you use slightly chilled liver rather than frozen. Some chefs recommend removing the film before starting cooking so that the offal is better fried. Veins and other unnecessary elements are also removed.
You can serve it with freshly chopped herbs. Almost any side dish can be used.
Delicious liver You can also prepare it according to the recipe given below.
Beef liver is an excellent source large quantity useful for human body substances: vitamins, microelements, fatty acids. That is why this product must be included in your daily diet.
This will not be difficult to do, because preparing beef liver will not take you much time, and the result will be a tasty, satisfying and, most importantly, healthy dish.
Fried beef liver. Ingredients:
1 kg. beef liver
Salt to taste
Mayonnaise
Vegetable oil
So that the liver produces not only something tasty, but also healthy dish, it must be fresh. The color of the liver should be even, rich brownish-red, the surface should be smooth, elastic, and the smell should be slightly sweet.
Before preparing the liver, it should be cleared of film, veins removed, rinsed under water and cut into small portions.
To make the liver juicy and soft, before frying it should be soaked in cold water or milk, and balanced in hot salted water. You can also coat the liver pieces with mayonnaise and let it brew for about an hour. They should be salted only before frying.
Heat in a frying pan vegetable oil and start frying the liver on both sides for 3-5 minutes.
Beef liver fried proper preparation It turns out very tasty and tender. If you want to diversify your diet with dishes made from this product, there are many recipes how to cook chicken liver, which can be replaced with beef or goose.
Bon appetit!
Cooking beef liver in milk
Fried beef liver is a fairly simple dish that anyone, even a beginner, can prepare. It would seem that what is so difficult here? I cut the liver, put it in a frying pan, fried it and it’s done. But, not everything is so simple. To make the liver juicier and softer, you need to soak it in milk. The liver soaked in milk becomes juicy and very tasty.
Ingredients
Beef liver 500 gr.
Milk 100 ml.
Sunflower oil
Fried beef liver. Preparation
Take fresh beef liver. We wash it thoroughly cold water. Place the liver on cutting board and cut it in small pieces.
Place the liver pieces in a bowl. Pour into a glass fresh milk and leave for 15 minutes in the refrigerator.
Pour some flour into a plate. Drain the milk. Roll each piece of liver in flour. Place the liver in a frying pan and cook it on sunflower oil, fry each side for 5 minutes; if you fry longer, the liver will become tough.
cooking beef liver
Thus, it will take us about 10 minutes to prepare the liver with milk.
Serve the finished dish with any side dish. The liver will be very soft, appetizing and juicy. In addition, it stores valuable substances and microelements.
Bon appetit!
Beef liver is an incredibly healthy dish that contains a complex of vitamins important for humans (A, B, D, E and K), as well as micro- and macroelements (such as sodium, selenium, potassium, iron and others). There are also others included useful material: enzymes, folic acid, extractives.
100 g of beef liver contains 20 g of protein, 3.1 g of fat and 4 g of carbohydrates. Due to its low calorie content (only 125 kcal), this dish can be consumed during a diet.
We must not forget that it effectively helps with many diseases: for example, anemia, atherosclerosis, diabetes. Athletes and people leading active image life, you definitely need to include beef liver in your diet.
Choice: how to make it right
The quality of the offal primarily affects the taste already ready-made dish. When purchasing, it is important to pay attention to the freshness of the liver, because it is not stored for long: only three days. The color is also very significant: the shade can range from brown to red-brown and must be even. Too much light color means that the already stale product has been kept in water for a long time, and there is no point in taking it.
The blood that flows from a fresh liver should be scarlet. Otherwise, it is not worth buying this product.
Fresh liver has a sweetish aroma, so never take a product that has a sour smell.
Don't forget to look at the date of manufacture and the amount of ice in the package. Choose a package with less ice, because if there is a lot of it, this means only one thing: the product is well saturated with water, and you will need to pay for it.
Try to take the outermost pieces of the liver, and not its middle, since large centers contain many vessels and films that can sometimes be quite difficult to remove. In addition, the edges of the liver are soft and tender, but the middle part becomes ragged and unpleasant after removing all its unnecessary parts.
First steps
First you need to remove all unnecessary parts of the beef liver: veins, vessels, films, etc. To make this easier, you can pour boiling water over the liver, and then place it in cold water. Now you need to dry the product well.
Before cutting the liver, decide what size pieces you want to cook it in. Now cut the product either into large slices or small cubes, and then cook according to the recipe you like.
How long to fry beef liver
Provided that the liver is cut into small slices, it only takes 10 minutes of frying before it is ready. Under no circumstances overcook the product in the pan, otherwise the beef liver will turn out very tough and tasteless.
To understand how ready a dish is, just cut a slice and look at its consistency and color: if the inside of the liver is homogeneous and has an even, uniform color, then you can remove it from the stove and serve.
Here are a couple of liver recipes.
Liver in sour cream in a frying pan
Ingredients:
- beef liver - 500 g;
- sour cream - 1.5 cups;
- onions - 2-3 pcs.;
- flour - 1 tbsp;
- vegetable oil - 4 tbsp;
- tomato paste or sauce - 1 tbsp;
- salt - to taste;
- ground black pepper;
- greens - to taste.
Cut the liver into cubes - 4 cm by 1 cm, then place it in a frying pan with hot oil. Fry the dish. A few minutes before turning off the stove, add salt and pepper to taste.
Fry the flour in a dry frying pan until creamy. Peel the onion, chop it and saute it in a separate bowl. When everything is ready, sprinkle the dish with flour, add onions, sour cream and tomato paste/sauce. Stir and bring to a boil. Then simmer the liver over low heat for about 10-15 minutes, add herbs before serving.
IN this recipe Instead of sour cream, you can also use milk or cognac.
Liver fried with onions in a frying pan
You will need:
- beef liver - 500 g;
- large onion - 1 pc.;
- wheat flour - 2-3 tbsp;
- vegetable and butter- 2 tbsp each;
- mustard - 2.5 tbsp;
- ground black pepper;
- salt - to taste.
The first step is to add the pepper to the flour and mix. The liver, cut into small cubes, must be breaded in the resulting mixture. Peel the onion and cut into cubes or rings: it doesn’t matter.
Now let’s use the oils: heat them in a frying pan and sauté the onions (fry them in this oil at a temperature of 120 °C). Then fry the liver over high heat until browned. Add mustard and mix everything so that the seasoning is distributed evenly throughout the dish. Fry until done over medium heat. Salt the dish five minutes before turning off the stove.
This dish is ideal for both lunch and dinner. It has delicate taste and bright aroma.
A few more useful tricks
As you have already noticed, the recipes say that you should salt and season the liver only a few minutes before turning off the stove. Always follow this rule, as adding salt increases the release of juices, causing the dish to become dry and begin to burn on the pan. The same thing happens due to different seasonings.
To get rid of the bitter taste and unpleasant odor, which are typical for beef liver, pre-soak the offal in milk. This will take from 30 to 90 minutes. It is best to leave the liver in milk for about an hour and a half.
The liver turns out tender and juicy very simply: before cooking, the liver pieces must be wrapped in cling film and beat it off a little with the blunt side of a knife. Do not use a kitchen hammer for this, as it may crush the product.
The dish becomes much tastier if you roll already chopped pieces of liver in flour before cooking. Breading helps the liver retain its juiciness. This is done simply: pour into a plate a small amount of wheat flour and several pieces of wood are rolled into it at once with a wooden kitchen spatula. This way you can save your precious time: there is no need to roll one piece at a time, and besides, your hands don’t get dirty.
This method is possible not only using flour, but also with other ingredients: for example, you can use crushed crackers or ground peanuts. Feel free to try different variants breading, because this is how new and new recipes for preparing various dishes appear.
If you want to experiment with spices, feel free to add nutmeg, curry, cloves or ginger: these foods go best with beef liver.
Many housewives refuse to cook beef liver because of an unfortunate negative experience, when instead of tender and juicy pieces happened dry hard a dish with an unpleasant bitterness. How to fry beef liver so that it is soft in a frying pan? It is drier than regular meat, it has a rough film, hard veins and vessels, but the taste of properly cooked liver is the most exquisite. First you should select right piece liver. It should have a smooth shiny surface, without dry areas. Select a liver that is elastic, with a pleasant sweetish odor, dark red in color, and without areas of crushed bile.
To fry the liver you will need:
- liver - 400 g;
- flour - 2 tablespoons;
- milk – 100 ml;
- vegetable oil – 2 tablespoons;
- salt pepper.
Cooking beef liver
Use a sharp knife to remove vessels and veins. This must be done; vessels not removed will make the liver hard and bitter.
Pry the film with a knife and pull it off the surface of the liver.
Cut the offal into a small thickness (1.5 cm).
Place the pieces in a bowl and add milk. Leave for 40 minutes.
Prepare flour for dredging. Place it on a flat board, add salt and pepper and mix.
Remove the liver from the milk, pat dry with a paper towel, and roll in flour.
Heat a frying pan, pour in oil. Place the liver in hot oil and fry for 2 - 3 minutes on one side.
Turn the pieces over and continue frying. Check readiness by piercing the liver with a fork. A cloudy juice without blood should be released. Post ready liver on lettuce leaves.
If you want to surprise your guests and household members with deliciously cooked a simple dish, then this collection of recipes will help you with this. It is worth noting that only a few housewives know how to fry liver with onions so that it turns out tender, aromatic, and does not have a bitter aftertaste.
How to properly fry liver
You don't have to be a chef to turn an ordinary dish into a masterpiece. To do this, you need to understand how to fry liver and onions correctly. Preparation of this product has its own nuances that need to be taken into account:
- Before cooking, a piece of liver must be cleaned of all kinds of veins and the film removed.
- It is recommended to cut the product into portions, the thickness of which is about 1 cm.
- Before frying the liver and onions, cover it with baking soda and leave for an hour, then wash and dry.
- It is better to fry in boiling oil, before adding salt and pepper to taste, and rolling in flour.
How long to fry
It is important to know that the longer heat treatment, the more the liver loses juice, becoming dry and tough. The frying time for the liver is no more than 8 minutes, and the dishes should be preheated to maximum temperature. Before placing portioned pieces on a hot frying pan, it is recommended to marinate them, and immediately before frying, dip them in batter or bread them in flour (this will make the product juicier). When the product turns golden, remove and serve immediately.
Fried liver with onions – recipe with photo
Cooking methods even regular dishes It's getting bigger every day. If you don’t want to experiment, then quickly try at least one recipe for making fried liver from those described step by step below. Among the many options, you are sure to find a dish whose taste will impress you. How to cook aromatic and soft pork, beef, chicken or other liver?
In sour cream
This delicate dish You and your children will definitely like it with gravy; you can even serve it to guests. Chicken liver in sour cream with onions - great option to make nutritious but light dinner. Thanks to the dairy product, all the bitterness goes away from the liver, it becomes sweetish, soft, and melts in your mouth. As a side dish you can use boiled rice or mashed potatoes.
Ingredients:
- laurel leaf – 2 pcs.;
- onion – 300 g;
- salt, pepper - to taste;
- sour cream – 350 g;
- oil – 30 ml;
- chicken liver– 600 g.
Cooking method:
- Cut the peeled onion into rings or half rings.
- Add to a hot frying pan refined oil, fry the onions until browned.
- Slide onion rings Closer to the edges of the dish, place the washed portioned pieces of liver in the middle.
- Season hot with ground pepper mixture and salt.
- Continue frying the mixture, but do not stir until half excess liquid will not evaporate.
- Pour in required amount sour cream (you can use cream if you wish), add bay leaves.
- Mix the ingredients well, bring to a boil, turn off the gas, serve, garnished with a sprig of dill, as in the photo.
With carrots
This recipe has been used successfully by many housewives for a long time. Fried liver with onions and carrots is a simple dish, but before you cook it, you need to know some recommendations. To get a delicious beautiful liver like in the photo, save this method to your cookbook recipes, after all fried liver Can easily replace any red meat or poultry.
Ingredients:
- pepper, salt - to taste;
- onions – 2 pcs.;
- liver – 550 g;
- carrots – 2 pcs.;
- oil – 3-4 tbsp. l.
Cooking method:
- Rinse the main product well, remove veins and existing films.
- Place portioned pieces on a hot frying pan, do not forget to pour oil. If you do not watch the calorie content of the dishes you eat, it is recommended to pour the oil in a layer of almost 1 cm.
- Fry meat product on each side until it forms golden crust.
- Fry the grated carrots and onion rings until tender.
- Combine all ingredients together, season, stir and simmer for a little longer than 5 minutes. Until the dish has cooled, serve it to the table.
Fried beef liver
Gourmets will definitely appreciate the delicious spicy hot dish, the recipe for which you will see below. Learn how to fry beef liver so that it turns out tender and soft. It is worth noting that original taste the product acquires not thanks to special tricks used during preparation, but due to soaking in milk or marinating in sauce.
Ingredients:
- butter (drain) – 50 g;
- laurel leaf – 3 pcs.;
- wine (white semi-dry) – 1 glass;
- pepper (chili) – 1 pc.;
- garlic – 5 teeth;
- salt, pepper - to taste;
- calf liver– 0.5 kg.
Cooking method:
- Cut the washed liver so that you get thin slices no more than 1 cm wide.
- Place the chopped pieces in a container, add finely chopped (or grated) garlic, add the required amount of wine, put bay leaves, salt and pepper.
- Mix the contents of the bowl and leave to marinate (preferably overnight).
- Pour oil into a hot frying pan, fry the slices on both sides, calculating that it takes one and a half minutes to fry one side.
- Boil the juice that released during marinating until it thickens.
- Move it already ready-made liver in almost ready sauce, simmer everything together for a couple of minutes, then remove from heat.
- Serve the dish with a side dish such as baked potatoes.
Pork in sour cream
Do you know what makes the liver very tender and melts in your mouth? Before cooking, it must be soaked in dairy product. This action will also help remove possible foreign odors. Fried pork liver with onions and sour cream is a wonderful addition to buckwheat porridge, which is easy and quick to make.
Ingredients:
- sour cream – 150 g;
- onions – 2 pcs.;
- liver – 0.5 kg;
- flour – 0.5 cups;
- oil – 4 tbsp. l.;
- salt, pepper - to taste;
- water – 0.5 cups.
Cooking method:
- Wash the fresh liver, cut into small pieces, salt and add seasonings to taste.
- Roll each slice in flour so that all the juice does not drain during the frying process.
- Place the prepared pieces in a single layer on a hot frying pan, fry on each side for about a minute to form a crust.
- Place the onion half rings in the same frying pan where you just fried the liver, wait until they brown.
- Connect fried foods together.
- Mix water with sour cream in a glass, pour the mixture into a frying pan, and add salt.
- Simmer the ingredients in sour cream sauce 5-7 minutes, do not forget to stir.
- Serve with buckwheat porridge or mashed potatoes.
With potatoes and onions
Having at hand step-by-step recommendations, even a newbie culinary affairs can cook delicious and hearty lunch or dinner. If you were looking for a proven recipe for frying liver with onions and potatoes, then don’t worry - you found it. Fried liver with onions has its own cooking secrets, the main thing is to soak it so that it becomes juicy and not to overcook, otherwise you will get a product that tastes like rubber.
Ingredients:
- oil – 2 tbsp. l.;
- pepper, salt - to taste;
- onions – 1-2 pcs.;
- liver – 300 g;
- potatoes – 4-5 pcs.
Cooking method:
- Cut the liver into cubes, remove any vessels and any existing film. You can soak it in a dairy product to make it softer.
- Cut the potatoes like french fries.
- First place the liver in the pan, and after a couple of minutes, when it has set, add the chopped potatoes.
- Fry until a crust forms on the food, then you can reduce the heat and cover the container with a lid.
- If desired, in the middle of the cooking process you can add onion, cut into half rings.
- Ready fried liver add salt, pepper and dried herbs to the potatoes. When serving, you can pour mayonnaise on the plate.
Liver fried in flour
Only a small number of housewives know how to deliciously fry liver, because the process requires diligent attention. If you are distracted even for a minute, you will get rubber and solid dish. Liver fried in flour should also be prepared taking into account these requirements. By following simple rules, you will get lunch or dinner, the taste of which you will sincerely enjoy.
Ingredients:
- flour – 2 tbsp. l.;
- onions – 2 pcs.;
- liver – 500 g;
- oil – 4 tbsp. l.
Cooking method:
- Clean the main product from any remaining bile, remove the chaff, and soak. After an hour, drain the liquid completely. Cut lengthwise to make big pieces.
- Onion cut into not too thick rings.
- Distribute the sifted flour onto a shallow plate.
- Dip each piece of liver in the prepared flour, place in one layer on a hot frying pan with oil. It is worth noting that if you have chicken liver, then start turning the first piece immediately after you put the last one in to fry.
- Place onion rings on top of the fried pieces and salt everything together.
- Stir the dish constantly for a few minutes, then cover with a lid and reduce heat.
- After 4 minutes, serve the finished dish.
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