Liver cooking method. Liver dishes - original recipes for every taste

One of the most useful cow by-products is the liver. In its composition, it contains calcium, magnesium, phosphorus, zinc, vitamins A, B and folic acid. But the amount of these vital trace elements depends only on how to cook beef liver. If it is incorrectly selected and thermally processed, then instead of a tasty, healthy and juicy dish, you can get tight pieces of a sinewy product.

You need to choose a liver very carefully so that the money spent on its purchase is not thrown away in vain. Poor-quality by-products should never be eaten. Therefore, always consider the following aspects:

Before you start cooking the liver, you need to properly process it. Remove the film first. In order to simplify this process, douse the liver with hot water, and then dip in cold. Next, you need to remove the veins and large vessels. You can soak the liver in a light solution of soda (1 teaspoon of soda per liter of water) or milk, depending on the recipe chosen, to make it softer. Always salt the liver after heat treatment.

Beef stroganoff with sour cream and beef liver

Stroganoff liver is a traditional Russian dish, which is probably why it is so popular and revered in Russia. You can often find beef stroganoff without tomato paste, although in the classic recipe it should be. Before you start cooking, you should clean the liver from the shell. Traditionally, this dish is served with potatoes, such as mashed potatoes or french fries.

Main Ingredients:

• liver - 400 gr.;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomato paste - 2 tbsp. l.;
• flour - 50 gr.;
• sour cream - 100 gr.;
• milk - 100 gr.;
• spices (salt, ground black pepper).

The washed and cleaned liver should be beaten off a little with a smooth hammer or rolling pin. Then cut into sticks and roll in flour. Chop the onion and carrot into strips and put them together with the liver in a hot frying pan. Bring to half readiness and pour milk, sour cream. After a few minutes, add tomato paste and spices. Leave to simmer for 10 minutes. If after this time the gravy is too liquid, you can add a tablespoon of flour and simmer for another 5 minutes.

Liver fritters

The easiest recipe for how to cook beef liver is, of course, pancakes. If everything is done correctly, then the pancakes will turn out juicy, soft and fragrant. They can be a wonderful addition to any side dish, but buckwheat porridge and fresh vegetables (cucumbers and tomatoes) are best. In addition, it is for pancakes that you can choose small pieces or trimmings from beef liver, which can significantly reduce the cost of an already budget dish.

For cooking you need:

• beef liver - 500 gr.;
• large onion - 1 pc.;
• eggs - 3 pcs.;
• flour - 3 tbsp. l.;
• mayonnaise - 3 tbsp. l.;
• salt pepper.

First, clean the liver from the veins, the outer shell and cut into small pieces. Then it should be twisted with a meat grinder twice along with chopped onions. Add three beaten eggs and mayonnaise to the resulting mass, mix thoroughly. Mayonnaise can be taken from the store or prepared in advance at home. Next, you need to gradually introduce the flour, avoiding the appearance of lumps. The dough should not be too liquid. Pancakes must be fried in hot sunflower oil on both sides. They are best served fresh and hot.

Classic liver pate

In modern cooking, you can find many recipes for meat, fish and even vegetable pate, but liver pate is still considered traditional. It has a delicate and slightly creamy taste. You can serve such a dish not only with sandwiches, but also as an independent snack.

In order to prepare the most delicious liver pate, you will need:

• liver - 600 gr.;
• oil - 250 gr.;
• medium-fat cream - half a glass;
• large onion - 2 pcs.;
• carrots - 2 pcs.;
• bay leaf, pepper, salt.

First you need to fry the liver, cut into medium pieces and pre-peeled, in sunflower oil. In another pan, bring the onion and carrots, chopped on a grater, to a soft state. Next, you should perform the most important step in the preparation of the pate - twist the finished ingredients with a meat grinder 2 times. Add soft butter and cream at room temperature to the resulting mass, mix thoroughly or beat with a blender until smooth. Pate for sandwiches is ready.

If you want to serve it as a snack, then you need to put an even layer of pate in the shape of a rectangle on parchment paper or foil and cool it in the refrigerator. Then apply slightly melted butter in an amount of 150 gr. with a knife on the pate and carefully wrap it in the form of a roll. Serve this appetizer cut into thin, small pieces.

Beef liver and garlic cake

Liver cake is a really popular dish that has been especially popular since Soviet times. Cooking it is very simple and fast, while you can make new fillings every time or serve without them at all.

Required Ingredients:

• beef liver - 600 gr.;
• skim milk - 300 ml;
• flour - 200 gr.;
• eggs - 3 pcs.;
• onions - 5 pcs.;
• carrots - 4 pcs.;
• mayonnaise - 300 gr.;
• garlic - half a head;
• salt pepper;

First of all, you need to prepare the cake layers, so chop the liver and one onion with a meat grinder. Whisk the eggs with the milk, sifted flour and add to the onion and liver mixture. Thoroughly mix the dough, it should be homogeneous, without lumps and have a fairly liquid consistency. Next, you need to fry thin pancakes for the cake in hot vegetable oil, there should be about 10 of them.

To prepare the sauce, mix mayonnaise and chopped garlic, and for the filling, fry finely chopped onions and carrots until soft. When all the ingredients have cooled, you can begin to collect the cake, for this, each liver cake needs to be greased with sauce and carrot-onion filling. Lubricate the last top cake with mayonnaise and decorate with grated boiled eggs and dill and parsley. The liver cake should be served chilled, but it must first be soaked properly, 40 minutes will be enough for this.

Salad with mushrooms and beef liver

The liver is great for making salads, because it combines wonderfully with a large number of products, but the combination with mushrooms is considered the classic and most successful.

To prepare the salad you will need:

• liver - 300 gr.;
• eggs - 3 pcs.;
• onion - 1 pc.;
• fresh champignons - 300 gr.;
• mayonnaise - 100 gr.

First of all, you need to boil the previously cleaned liver and chicken eggs. In the meantime, finely chopped onions must be marinated (per 100 ml of water, 1 tablespoon of salt, sugar and 2 tablespoons of vinegar). Shredded champignons fry in a small amount of sunflower oil.

When all the ingredients are ready, you need to cut the liver and eggs into strips, add the mushrooms and mix thoroughly. Dressing the salad with mayonnaise is better just before serving. Parsley is perfect as a decoration.

In general, there are a large number of good recipes and ways to cook beef liver and still keep its benefits, it goes well with many foods and can serve as a separate dish, addition to a side dish or a complete snack. Bon Appetit!

The liver is a popular by-product in cooking and human nutrition. Unlike other offal, the liver is soft, tender, slightly sweet aftertaste and highly nutritious. You can cook a lot of tasty and healthy dishes from it, as it goes well with a variety of products, and is also delicious as an independent dish.

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

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Method One: Roasting

Frying the liver in a pan is the most popular method, as it is quick, economical and allows you to cook the liver without adding a large number components. The result is a delicious meal without the hassle. In addition, during frying, the liver undergoes minimal heat treatment, and therefore almost all useful substances are preserved in it.

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

Beef liver is useful 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 a wide variety of minerals and vitamins.

Chicken liver is the richest 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, having previously prepared it correctly.

Recipe 1. Beef liver with onion rings

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

Ingredients:

• 700 - 800 g beef liver
• 2 - 3 bulbs
• 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, remove the veins and cut into small pieces of arbitrary shape, no more than 1 - 1.5 cm thick.
2. Pour flour into a large and wide bowl. Put the whole liver and with the help of a spatula, roll it thoroughly in flour.
3. Heat vegetable oil in a frying pan, put the liver and fry on each side for a minute and a half.
4. Turn off the heat, salt and pepper the liver, add a spoonful of sugar, mix gently, put slices of butter on top and leave for 3 minutes under the lid.
5. Wash the onion, peel and cut into large rings.
6. Heat the oil in a frying pan, put the onion, season with salt, pepper and a little 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 herbs (optional). So lay the whole liver and onion in layers, and serve.

Recipe 2. Pancakes from pork liver

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

Ingredients:

• 300 g fresh pork liver
• 1 bulb
• 1 egg
• 2 - 3 tbsp. l. flour
• 2 - 3 tbsp. l. vegetable oil for frying
• Salt, pepper to taste

Cooking method:

1. Wash the liver, clean it and, together with the peeled onions, pass through a meat grinder.
2. Wash the egg and break it into minced liver. Add flour, salt and pepper to taste, mix until a homogeneous mass of sour cream consistency is obtained.
3. Heat the oil in a frying pan, put the minced meat with a dessert spoon, forming pancakes, and fry on both sides until cooked over medium heat.

Ready-made pancakes can be served sprinkled with fresh chopped herbs or with a side dish of any vegetables.

Recipe 3. Chicken liver with raspberry sauce

To prepare an exquisite and original dish, it is not at all necessary to use gourmet products, stand at the stove for half a day. And this liver recipe is a vivid confirmation of this.

Ingredients:

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

Cooking method:

1. Peel the onion and cut into half rings. Rinse the liver and soak in ice water for half an hour.
2. Heat up a frying pan with oil and saute the onion in it until half cooked. Then add the liver and fry until fully cooked. Remove from stove, season with salt and pepper to taste, stir. Put the liver on a warm plate.
3. Pour balsamic vinegar into a pan with fried onions, add raspberries and simmer over low heat. Cook 7-10 minutes, stirring occasionally.
4. Beat the finished sauce with a blender, rub through a sieve, heat a little and pour over the warm liver.

Serve sprinkled with freshly ground pepper and garnished with basil or mint leaves.

Recipe 4. Liver Curry with Golden Onions and Bacon

This recipe can be used to make any liver. It will turn out tasty, satisfying and healthy, while quickly and simply.

Ingredients:

• 400 g chicken liver
• 4 thick slices of bacon
• 2 cups onion, cut into rings
• 3 art. l. vegetable oil
• 1.5 tsp curry seasoning
• 3 art. l. wine vinegar
• chopped greens
• Salt to taste

Cooking method:

1. Heat oil in a frying pan and fry the bacon pieces until crispy. Remove with a slotted spoon and put on a sieve.
2. Fry the onion rings in the same pan until golden brown and put on a plate.
3. Mix flour with curry and roll pieces of liver in the resulting mixture. Fry on each side for one and a half minutes. Remove the liver from the heat, salt, pour in the vinegar, cover and let stand for a minute. Then add the fried onion and stir.

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

Helpful Hints:

• 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 must be cut into pieces, no thicker than 1.5 cm. Thanks to this, it can be fried in a matter of minutes, getting a soft and tasty dish.
• Tip 3. To make the finished liver 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 frying, roll it in flour before frying. Breading will prevent moisture from evaporating, 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 cooked only by stewing. Therefore, all subsequent recipes will be within the usual rules.

Why exactly? Because, in this sequence, it turns out to cook a delicious liver with a delicate texture and taste. Thanks to stewing, the offal is well saturated with sauce and spices, which are used in the cooking process. Therefore, the dish turns out not only very tasty, but also fragrant.

Recipe 1. Liver in sour cream

This recipe is a classic when it comes to stewing the liver. And all because sour cream turns any liver into a tender dish that melts in your mouth. At the same time, it is prepared simply and quickly.

Ingredients:

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

Cooking method:

1. Wash the liver thoroughly, remove the film and bile ducts. Cut into pieces, not thicker than 2 cm, roll in flour.
2. Heat a frying pan with vegetable oil, put the pieces of liver and fry on both sides until golden brown. Fry no more than 2 minutes.
3. Take a pan with a thick bottom and low walls, put the fried liver, finely chopped garlic into it, pour in 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 finished liver on a dish, pour over the 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 lamb dishes. And therefore, it is this meat, and in this case the offal, according to this recipe that is prepared correctly. It turns out an appetizing dish with an original and very delicate taste.

Ingredients:

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

Cooking method:

1. Rinse the liver, remove the film and bile ducts. Dredge in flour and fry in olive oil in a hot frying pan on both sides.
2. Garlic peel, wash and pass through a press.
3. Wash mushrooms and cut into slices. Fry them in a separate pan in olive oil, adding garlic. Fry for 5 minutes, then pour in 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 of your choice 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 a liver prepared according to this recipe. Everything is very simple and quick to prepare, so the dish is suitable for both lunch and dinner.

Ingredients:

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

Cooking method:

1. Wash 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 a frying pan with butter, put liver pieces into it, mix and fry for several minutes. Then add onion 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. Simmer in the sauce for 10 minutes, adding salt and wine as needed.
4. A couple of minutes before the readiness, add a part of the green onion to the liver and cook until ready.

Put the finished dish on a plate and sprinkle with some of the remaining green onions.

Recipe 4. Caramel liver in sauce

Unusually tasty and fragrant, saturated with vegetable juice, you get a liver cooked according to this simple recipe.

Ingredients:

• 500 g liver
• 1/3 cup water
• ¼ cup ketchup
• 3 art. l. flour
• 2 tbsp. l. brown sugar
• 1 st. l. vegetable oil
• 1 st. l. soy sauce
• 1 st. l. vinegar
• A pinch of garlic powder
• Salt, pepper to taste

Cooking method:

1. Wash the liver, remove the film and bile ducts. Cut into thin sticks.
2. Mix flour with pepper and salt, put the liver into the mixture and thoroughly breaded.
3. Mix water with all ingredients except oil.
4. Pour the oil into the pan and heat, put the liver, fry until browned, then pour the prepared solution into the pan and simmer for 20 minutes under a closed lid until cooked.

Serve the finished dish in portioned plates, garnishing with herbs if desired.

Helpful Hints:

• Tip 1. To prevent the liver from becoming tough, do not overcook it before stewing. Therefore, watch for readiness, it may take less or more time than indicated in the recipe.
• Tip 2. If the liver will be stewed in a liquid, the liver breading can be mixed with a little salt and pepper.

Method Three: Boiling

This method of cooking the liver is not particularly 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, beef and chicken livers are prepared in this way for salads, fillings and making pates. But you can also serve boiled liver as an independent snack.

Recipe 1. Boiled liver with pepper and salt

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

Ingredients:

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

Cooking method:

1. Process the liver, wash and pour boiling water.
2. Wash all vegetables, cut in half and dip in water to the liver. Chop the parsley and add to the pot.
3. Boil the liver until cooked, removing the foam. Then take it out of the broth, put it on a plate and cool.
4. Cut the chilled liver into slices about 3 cm thick. In a cup, mix salt and pepper, then rub the liver slices with this mixture and put on a plate.

Serve the finished dish on its own or with leafy greens and thin pita bread.

Recipe 2. Boiled liver baked with tomatoes and cheese

It would be 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 you should continue cooking and make a delicious dish that can also be served on the festive table.

Ingredients:

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

Cooking method:

1. Cut the boiled liver into slices and put in a mold covered with foil. Arrange carrot slices and garlic slices on top. Sprinkle with salt and pepper, “cover” with tomato slices.
2. Stir sour cream and pour it into the mold. Top with shavings of hard cheese and sprinkle with herbs.
3. Preheat the oven to 180 degrees, put the mold and bake for 15 minutes.

Serve the finished dish in the form, sprinkled with hot pepper (optional) and fresh herbs.

Helpful Hints:

• Tip 1. Depending on which animal the liver is cooking, the time of boiling and subsequent baking is different. This is important to keep in mind so as not to overcook the liver, which will make it tough.
• Tip 2. To use the boiled liver as a filling, after boiling, cool it a little and scroll through a meat grinder. Add some spices and transfer to a jar. Cover tightly and store in the refrigerator for several days.

Method four: In a slow cooker

Like many other dishes, the liver can also be cooked in a slow cooker and get a very tasty dish. Nowadays, this is a very popular way of cooking, since you do not need to stand at the stove without interruption. And this is very convenient, because it frees up time for other interesting things.

There are a lot of liver recipes adapted for cooking in a slow cooker to cook often, varied and not repeated.

Recipe 1. Liver in white wine with cumin

For lovers of gourmet cuisine, this recipe will definitely appeal to those who love dishes "with pepper". And thanks to the method of preparation, the dish turns out to be healthy and not heavy for the body.

Ingredients:

• 400 g beef liver
• 3 cloves of garlic
• 0.5 multi-glass of dry white wine
• 1 bulb
• 3 art. l. vegetable oil
• 1 st. l. breadcrumbs
• 1 st. l. greenery
• 0.5 tsp cumin
• Salt, ground red pepper to taste

Cooking method:

1. Wash the liver and clean from the film and bile ducts. Cut into medium cubes.
2. Heat the multicooker bowl with 2 tbsp. l. oil in the “Frying” mode 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 multicooker bowl and fry the vegetables for 5 minutes. Then sprinkle them with hot pepper, salt, cumin and cinnamon. Add 1 multi-glass of hot water, wine and bring the mixture to a boil on the "Sear" setting and cook for about 4 minutes.
4. Put the liver in the sauce, sprinkle with breadcrumbs and finely chopped herbs. Close the appliance and cook in the "Extinguishing" 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 multicooker, you can cook not only hot dishes, but also various snacks, as well as spreads and pastes. For example, try making this delicate pâté, which uses only natural, 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 milk
• 1 small carrot
• 0.5 bulbs
• 1 st. l. butter
• Salt to taste

Cooking method:

1. Wash the liver, peel, cut into small pieces and pour milk. Put in the refrigerator for 2 hours.
2. After the time has elapsed, remove the liver from the refrigerator, drain the milk, rinse the liver and put it in the multicooker bowl. Pour in water, select the "Cook" mode and cook for 30 minutes.
3. As soon as the water boils, remove the foam and add the washed carrots and half the onion to the bowl (do not chop).
4. Remove the cooked liver and vegetables from the bowl, cool, chop with a blender. Add salt to taste and mix thoroughly.
5. Add butter to the pate and beat with a mixer until fluffy and homogeneous.

Serve the pâté with vegetables, sliced ​​sticks, slices of bread, croutons, and so on.

Helpful Hints:

• Tip 1. Depending on the model of the 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 deliciously cook the 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.

Video

Animal liver is a valuable product in our diet due to the vitamins, minerals, trace elements, omega-3 and omega-6 fatty acids it contains, essential for health, beauty and longevity. However, we appreciate the liver not only as an important element of nutrition, but also as an exquisite delicacy with a bright and original taste - if, of course, the liver is cooked correctly, in accordance with the recommendations of experienced chefs. Unfortunately, many housewives hesitate to cook the liver, worrying about a possible failure, since this delicate meat can turn out to be slightly bitter, dry and tough due to the presence of sinewy films. Let's talk about how to cook an incredibly tasty, juicy, soft and tender liver at home.

The subtleties of the right choice

The main secret of making a delicious liver is to choose a quality fresh product. A good liver is elastic, soft, moist, shiny, without dried spots and scratches, with a pleasant and slightly sweet aroma. If you feel a sour smell, you should not buy the liver, because in this case it most likely has a “venerable” age, which can also be recognized by the color of the meat - the older it is, the darker the liver. Blood clots, blood vessels and greenish spots are unacceptable on the surface of the meat, which are a sign of damage to the gallbladder - in this case, the liver will be very bitter.

Quality can be distinguished by brown color with a burgundy tint, while light and yellowish meat indicates that the bird is sick. Fresh beef liver has the color of a cherry, and if it is lightly pierced with a knife or a knitting needle, scarlet blood will appear. A good calf's liver is distinguished by a rich color - from brown to red, but most importantly - that there is no gray coating, a traitorous sign of stale meat. When buying a frozen liver, make sure that there are no ice blocks on its surface - it should be covered with a thin ice crust, and if the color of the meat has turned orange, then the liver is frozen. It is difficult to immediately understand the intricacies of the choice, but this stage is very important, because the taste and usefulness of the dish depends on the freshness of the meat.

Secrets of preparing the liver for heat treatment

How to properly cook the liver (beef, pork, chicken or turkey) so that it is very tender, soft, juicy and appetizing? Proper preparation of meat for frying or stewing is very important, since the liver needs to be treated with care.

Remove all vessels, veins from the liver and remove the film from the beef liver, picking it up with the tip of a knife and pulling it slightly with your fingers, without making sudden movements. If you did everything right, the film will come off easily and quickly, without tearing, especially if you first put the meat in warm water for two minutes. There is another secret to preparing tender beef liver - you should cut it into pieces, sprinkle with a little soda, leave for about an hour, and then rinse with water. This liver will melt in your mouth!

The liver (especially pork) is often bitter, but you can get rid of this bitterness if, after cleaning the meat from the veins and film, soak it in cold cow's milk, whey or salt water for several hours. For piquancy, a little sugar can be added to the liquid, while the meat can be soaked as a whole piece or cut into pieces. Milk works wonders with the liver, and even the roughest and toughest meat acquires velvety softness and tenderness. If you are short on time, instead of soaking, you can boil the liver in lightly salted water for a few minutes. Many gourmets prefer to marinate the liver in the cold for six hours, rubbing it with garlic and salt.

The liver, beaten off with a hammer, becomes even softer and more tender, but do not forget to place it in a plastic bag so that it does not spread.

Roast, cook, stew and bake

The liver is not only fried, stewed, boiled and baked, but also steaks, pates, salads, and pancakes are made from it. Fried liver is considered the most delicious, but some housewives do not dare to cook it, being afraid not to overcook it - who wants to chew dry and tasteless meat? We hasten to please you - frying the liver is easy and simple, you just need skill!

How to cook liver in a pan without additional ingredients? Aged in soda and well-washed meat should be rolled a little in flour or sesame seeds and fried in hot oil for 3-5 minutes, but no more, so as not to overdry the meat. Let it sweat a little under the lid, stew in its own juice and reach readiness under the influence of internal temperature. Properly fried liver turns out amazingly airy and juicy, and to also cook tougher pork liver, fry it with carrots and onions, and then simmer in a little water with sugar - this will soften its taste and make it more tender. Salting the liver is allowed only at the end of frying, otherwise it will harden, and even a large amount of carrots will not save it.

The liver can be stewed with milk, cognac, spices (nutmeg, ginger, cinnamon, curry, cloves), sour cream and tomato paste. If you decide to stew pork liver, preliminary frying is required, otherwise you will not be able to get rid of the annoying bitterness.

Before baking in the oven, it is better to fry the liver cut into pieces, and then place in the oven for 8 minutes. Readiness is checked with a knife - no blood or bloody liquid is released from the finished liver. The liver is usually baked in foil for no more than 30 minutes, while do not forget to put a small piece of lard with a slice of liver - for softness and juiciness. Remember the main rule of cooking the liver: busting with the duration of heat treatment turns tender meat into an indigestible and hard sole.

Knowing how tasty liver can be cooked, it will not be difficult for you to create a festive lunch or a quick dinner. This truly royal delicacy can be served with potatoes, vegetables, cereals, pasta, lettuce and pickled onions. Properly cooked liver turns into a culinary and aesthetic delight that you want to cook again and again, adding unusual spices and ingredients. You can find even more on the Eat at Home website!

The pricing policy of offal is markedly different from a piece of meat, even if it is sold frozen. But at the same time, the product practically does not differ either in nutritional value or in taste. And if we consider the issue of usefulness in more detail - then the use of the liver will bring the body maximum benefit.

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 many dishes from this product in the daily diet as possible.

In the hands of a professional or an experienced chef, offal can become a real masterpiece, it is enough to follow all the recommendations in the recipe and cook the chosen delicacy with soul.

If you do a little research, then liver dishes cooked in pots or in the oven are very rare, mostly heat treatment takes place in a frying pan in a small amount of vegetable oil. Perhaps this is due to the fact that it is not easy to cook the liver using these technologies. Therefore, we will consider options for preparing delicious dishes that can be served without shame at the festive table or in order to feed family members for lunch or dinner.

A few words about the general rules for choosing products and cooking technology

Most beginners and even very experienced chefs are faced with the fact that they do not always manage 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 with ordinary milk. Well, in the future, it’s enough to choose the recipe you like and follow the recommendations - you can cook a very large list of dishes - from appetizers to hearty and nutritious main courses, and even cook soup, which even small children eat with pleasure.

The liver is mainly chosen for snacks, salads and cooking second courses - it is stewed and fried with potatoes and other vegetables. You will get a light dish with a fragrant, slightly specific flavor, incredibly useful for the human body.

To make a homemade dish tender and juicy, with a pleasant taste, you need to choose the right product for cooking. For example, a subtle sweetish aroma is characteristic of fresh or chilled beef liver.

In addition, it is worth paying attention that there are no damages on the liver, there are no large vessels, and the surface is elastic and smooth. Beef liver should have a bright color of ripe cherries, it should have a light film that is easily separated from the meat.

How much the product is cooked also depends on the method of heat treatment, for example, 20-25 minutes on low heat will be quite enough for stewing, 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 a sufficient amount of 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 thawed (if necessary), and washed in cold water until it is clean and clear. The liver should be carefully examined for damage, and the bile ducts so that the cooked delicacy does not taste bitter. All unnecessary parts that are in doubt are cut off from the liver.

Beef liver is cooked for no more than 15 minutes, even if the liver is stewed in sauce - there is a chance of getting a dish that will be difficult to chew due to stiffness. Well, what dish to stop at is a matter of your taste, it can be a pate, and tender and juicy pancakes, a tasty and juicy cake soaked in spicy sauce, buns and pies, appetizers, salads and main courses. For splendor, chicken proteins, milk or cream are added.

Finding delicious beef liver recipes in the bins of the Internet is not difficult. But choosing recipes is best with visual photos, accessible ingredients, and easy to prepare. It is with such recipes and ideas of dishes that we want to introduce you in today's article.

Juicy and very tender beef chops

Cooking time

calories per 100 grams

How to cook:

A delicious "spread" for sandwiches for breakfast or a snack can also be prepared using beef liver. In addition, the pate is very useful, and even the little fussy will like it.

Cooking time -45 minutes.

Calories per serving - 220 calories.

How to cook:

1. Soak beef liver in cold water for 10-15 minutes, during this time change the water several times. Cut out all ducts, clean the product from films;
2. Peel the carrots and boil in slightly salted water. Peel the onion, chop finely, and fry in a small amount of oil;
3. Pour the washed liver with cold water, boil for 15 minutes, not letting it boil too much. Pour the broth, cool the liver;
4. Scroll all the ingredients in a meat grinder or with a blender, with the addition of salt and black pepper.

Advice! For spice, 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 follow a healthy lifestyle 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:

1. Grate the zucchini on a medium grater. If he is very young, then the skin can not be peeled off. Squeeze out excess juice from the resulting mass;
2. Peel the garlic cloves from the husk, chop into small crumbs. Combine with zucchini mass. Add dry oatmeal and salt, mix well;
3. Prepare the liver for cooking, rinse and grind in a meat grinder or blender into a homogeneous, airy mass;
4. Add the liver to the vegetable mixture, mix;
5. Form small cutlets or meatballs, and cook in a double boiler. You can use a slow cooker for cooking with a special nozzle - a bowl, or in a regular colander, in a pot 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 food combinations. In this case, apples are added to the beef liver.

Calories per serving - 132 calories.

How to cook:

1. Remove the film from the liver, remove the bile ducts, and cut into layers, as for cooking chops. Now these slices need to be cut into thin strips or cubes;
2. Peel sour green apples from the skin, rub them on a coarse grater;
3. Put the liver on the bottom of a ceramic or clay pot, season it with salt, freshly ground black pepper, you can add a little nutmeg or your favorite spices for taste;
4. Spread the grated apple over the liver. Smear the apple layer with sour cream, and lay on top of the plates of any cheese that melts well;
5. Put the pots in the oven, preheated to 180C and bake for 20 minutes. When serving, decorate the dish with parsley.

The Hungarian aromatic dish has gained popularity all over the world, but it can be prepared not only from the pulp of beef or pork, but also using the liver.

Cooking time - 45 minutes.

Calories per serving - 118 calories.

How to cook:

1. Soak the liver in milk for 30-45 minutes, then remove the films and cut into strips;
2. Peel all vegetables and cut into small cubes or strips. Heat a frying pan and fry in vegetable oil until golden brown;
3. 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 is a simple and tasty way to cook offal for any side dish. And a little alcohol in the sauce will add spice and flavor.

Cooking time - 25-30 minutes.

Calories per serving - 136 calories.

How to cook:

1. Rinse and clean the beef liver, cut into portions so that they fit in a spoon. Grind 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;
2. Remove the liver from the marinade, dry a little, sprinkle with flour and fry until golden brown, in vegetable oil with the addition of finely chopped onions;
3. As soon as everything is fried, pour sour cream - wine sauce into the pan, and simmer for 15 minutes.

In addition to black pepper and nutmeg, dry oregano and basil, curry and sweet ground paprika go well with the liver.

You can replace cream and sour cream with natural yogurt or low-fat kefir to reduce the calorie content of the dish.

The liver is an extremely useful product. But alas, not everyone likes it. Someone does not like its peculiar bitter taste, and someone simply cannot cook the liver so that it remains soft and tender. The most common liver dishes are pate and its variations in the form of snack balls, profiteroles and multi-layered cakes. But in fact, you can cook a number of dishes from the liver, the main thing is to choose and prepare the liver correctly so as not to be disappointed.

If you buy a frozen liver, pay attention to the production and expiration dates - the rest of the tips are useless here, since you can only detect spoilage by defrosting a piece. When choosing a chilled liver, pay attention to its color - it should not be too dark. After all, the liver is a living filter, and the longer it works, the more dirt it contains. Therefore, buy the liver of young animals. Do not be shy and smell the selected piece, the smell should be sweetish, specific, without mustiness.

To eliminate the bitter taste, soak the liver in milk for an hour or two. Milk also makes it softer. You can also achieve softness by blanching: cut the liver into large pieces and dip in boiling water for 3-4 minutes, then put it on a sieve and cook as usual. Before cooking, remove, if possible, all the films and cut out the ducts. The latter is especially important, since bile may appear in the ducts, and your dish will be hopelessly spoiled. So, how to cook dishes from the liver.

Ingredients:
500 g liver,
1 onion
2 eggs,
1 tbsp sour cream
2 tbsp flour,
salt, pepper - to taste.

Cooking:
Pass the liver and onions through a meat grinder. Stir in eggs, sour cream, flour, salt and pepper. Fry the pancakes in vegetable oil until golden brown.

Ingredients:
500 g liver,
¼ stack. flour,
½ tsp salt,
⅛ tsp pepper,
50-70 g butter,
2 large onions
½ stack broth,
¼ stack. dry white wine
1 tbsp chopped parsley,
1 tbsp chopped sage.

Cooking:
Mix flour, salt and pepper. Cut the prepared liver into long pieces (as for beef stroganoff) and roll in flour. Melt 2-3 tbsp in a pan. oil and sauté chopped onion until translucent, add salt, pepper and sage. Put the onion, and put 3-4 tbsp in the pan. oil, heat well and fry the liver until brown for 5 minutes (the pieces should remain pink inside). Add the fried onion to the liver, warm it up and put it on a dish. Pour the broth and wine into the pan and heat, scraping off any particles stuck to the bottom, until the sauce is the desired thickness. Pour sauce over the liver, sprinkle with parsley.

Ingredients:
500 g liver,
1 celery stalk
1 onion
1 sweet green pepper
1-2 garlic cloves,
200-250 g tomatoes in their own juice,
1 tsp Sahara,
¼ stack. water,
hot pepper - to taste.

Cooking:
Cut the liver into long strips, roll in flour and fry in butter until tender (7-8 minutes). Put on a dish, and add more oil to the pan and put the chopped celery, onion, pepper and garlic, simmer, stirring, until tender. Then add tomatoes, sugar, water, put the liver and bring everything together to a boil. Reduce heat and simmer for 5-7 minutes.

Ingredients:
700 g chicken liver,
½ jar of olives
½ jar of olives
7-8 garlic cloves,
100 g walnuts,

Cooking:
In a frying pan with hot oil, put the chopped garlic and fry it for 10-15 seconds until fragrant. Put the liver, fry until cooked. Add chopped nuts, herbs, olives and pitted olives, salt, pepper and simmer for 5-7 minutes over low heat.

Hussar-style herring liver

Ingredients:
500 g liver,
1 onion
2 carrots
2-3 tbsp butter,
½ piece herring,
1 ½ stack rye crackers,
5-6 black peppercorns
½ tsp red ground pepper,
1 egg
green onion.

Cooking:
Salt the liver. Put chopped onions and carrots, 1.5 tbsp. oil, put a piece of beef on top of the vegetables and simmer over low heat. Prepare minced meat: chop the peeled herring, add rye crackers, pepper, chopped green onions, raw egg and ½ tbsp. oil, mix well. Pull out the liver, make several cuts with a knife and put the minced meat into the cuts. Return the liver to the pot, add some water or broth and simmer until tender. Take out the finished liver, put ½ stack in the sauce. crackers, boil and pour over the liver.

Ingredients:
1 kg of liver
3 bulbs
3 tbsp starch,
4 tbsp tomato paste,
2-3 tbsp honey,
7 tbsp soy sauce,
1 tsp paprika,
salt, vegetable oil - to taste.

Cooking:
Beat the prepared liver and cut into strips. Sprinkle the pieces of liver with starch, add crushed garlic, paprika, 50 g of vegetable oil, salt, mix and leave to marinate for 20 minutes. Prepare the sauce: mix honey and soy sauce, add tomato paste and pour over ½ cup. boiling water. Cut the onion into half rings. Fry the liver in vegetable oil, add the onion and fry everything for 5-7 minutes. Pour in the sauce, stir and simmer covered for about 10 minutes over medium heat.

Snacks "rafaelki" from the liver

Ingredients:
500 g liver,
1 large onion
1 carrot
100 g hard cheese,
100 g butter,
salt, pepper, herbs - to taste.

Cooking:
Fry the prepared liver until cooked in a pan with 2-3 tbsp. butter and put on a plate. Chop onions and carrots and fry for 2 tbsp. butter for 7-8 minutes. Pass the liver and vegetables through a meat grinder twice, mix with the remaining oil, salt and pepper. Place in refrigerator. In the meantime, grate the cheese on a fine grater. Roll into balls from the liver mass, roll in cheese and place on lettuce leaves.

Ingredients:
1 PC. veal liver,
100-150 g bacon,
1 tsp juniper berries,
1.5 stack. broth,
½ stack red wine,
½ stack sour cream
1 tsp alcohol infusion of propolis,
1 tbsp butter,
berries of dogwood, barberry, juniper - to taste,
milk for soaking.

Cooking:
Soak the liver in milk for 2-3 hours. Remove the film, make cuts with a sharp narrow knife and stuff with dogwood, barberry, juniper and narrow strips of bacon. At the bottom of the pan, put slices of bacon, spices and spices, lay the liver on top and put it to stew over medium heat. Salt at the end. Remove the liver, and put juniper berries, flour, broth, wine, sour cream in a saucepan, mix and simmer until tender. Remove from heat, add propolis infusion and strain.

Ingredients:
500 g liver,
3 tbsp butter,
3 bulbs
2 stack sour cream
1 tbsp tomato paste,
salt, herbs - to taste.

Cooking:
Cut the prepared liver into cubes, salt, pepper and fry in a pan. Saute finely chopped onion in oil until translucent. Fry the flour in a dry frying pan until creamy, pour it over the liver, add onion, tomato paste and sour cream. Stir, bring to a boil, reduce heat and simmer for 5-7 minutes under the lid.

Ingredients:
250 g liver,
100 ml white wine
1 lemon
1 onion
1 bay leaf,
3 tbsp vegetable oil,
½ tsp marjoram,
1 banana
½ tsp salt,
ground black pepper - to taste.

Cooking:
Cut the prepared liver into thin slices. Squeeze the juice from half a lemon, grate the onion. Mix wine, lemon juice, grated onion, marjoram, bay leaf, pepper and salt and pour this marinade over the liver overnight. Fry the liver slices in hot vegetable oil, add the marinade and fry over low heat for 3-4 minutes. Mash the banana with a fork, drizzle with lemon juice, add it to the liver, stir and serve.

Ingredients:
500 g liver,
2 tbsp flour,
3 tbsp butter,
2 oranges
1 tsp mustard,
½ stack dry white wine
salt, pepper, ground ginger - to taste.

Cooking:
Cut the prepared liver into pieces, grease with mustard and roll in flour. Fry in hot oil until brown, salt, pepper, add ginger and fry for another few minutes over low heat. Transfer to a plate, and pour a little water into the pan, heat it up and add oil. Squeeze the juice from one orange, peel the other and cut into slices. Pour the juice into the pan, add wine, heat. Pour the sauce over the liver, garnish with orange slices and serve.

liver muffins

Ingredients:
500 g chicken liver,
2 eggs,
6 tbsp flour,
1 onion
1 carrot
3-5 garlic cloves,
1 tsp ground ginger,
salt, pepper, spices - to taste.

Cooking:
Grind the liver and vegetables in a food processor or blender, add eggs, flour, salt, spices and mix well. Divide the mixture between greased molds and bake in the oven at medium heat for 1 hour.

Chicken liver salad

Ingredients:
300 g chicken liver,
1 onion
3 eggs,
1 carrot
2 pickled cucumbers,
salt, herbs, mayonnaise - to taste.

Cooking:
Cut the liver into pieces and fry in hot oil under the lid until cooked. Salt and pepper at the end. Grate the carrots on a coarse grater, chop the onion and fry everything in vegetable oil until golden brown. Cut boiled eggs and cucumbers into cubes. Combine the cooled products in a salad bowl and season with mayonnaise. Garnish with parsley.

Ingredients:
500 g minced chicken,
500 g liver,
500 g pork fat without skin,
3 eggs,
3 tbsp starch,
3 tbsp semolina,
3-5 garlic cloves,
salt, pepper - to taste.

Cooking:
Using a meat grinder, chop the liver and lard, combine with minced meat, add eggs, semolina, starch, garlic squeezed through a press, salt and pepper. Mix thoroughly and arrange in strong plastic bags, forming sausages, and tie with threads. Put each sausage in another bag, tie the ends again with threads. Put the sausages in a saucepan with cold water and put on fire. After boiling, reduce the heat to a minimum and cook for 1.5 hours. Cool the sausages in the film.

Rolls of chicken liver and champignons

Ingredients:
300 g chicken liver,
1 stack rice,
1 large onion
1 carrot
100 g champignons,
1 tsp mustard,
1 tbsp mayonnaise,
skins from 5-7 chickens.

Cooking:
Boil fluffy rice. Rinse the liver and cut into small pieces. Cut mushrooms into cubes. Fry the liver in vegetable oil for 5-7 minutes, stirring constantly, then put the mushrooms, fry for another 2 minutes, put the onion and fry everything until done. Separately, fry the carrots grated on a coarse grater. Mix everything, add salt, pepper and spices to taste, cool. Wash the chicken skins, remove excess fat and wrap the liver filling in them. Lay the rolls on a baking sheet. Mix mustard and mayonnaise and brush rolls with this sauce. Place the baking sheet in the hot oven for 30-40 minutes. Serve at an angle.

Ingredients:
100 g liver,
400 ml broth,
½ carrot,
1 parsley root
1 onion
1 tbsp flour,
1 tbsp butter,
100 ml milk
1 yolk.

Cooking:
Cut the liver into small cubes and fry together with onions, carrots and onions, then add a little water and simmer until tender. Grind finished products with a blender. Prepare a sauce from milk, flour and spices, combine it with chopped liver, stir and boil. Season with egg yolk mixed with milk and butter to taste.

Ingredients:
500 g liver,
2-3 bulbs
50 g cream
1 tbsp butter,
breadcrumbs,
salt, pepper - to taste.

Cooking:
In a blender, chop the liver and onion, salt and pepper. Lubricate the multicooker bowl with oil and sprinkle with breadcrumbs. Pour the liver mass into the bowl and set to cook in the “Baking” mode for 40 minutes.

Ingredients:
250 g liver,
1 tbsp Sahara,
1 garlic clove
1 tsp olive oil,
1 tbsp vegetable oil,
1 tsp 9% vinegar,
1 tsp spicy seasoning.

Cooking:
Cut the prepared liver into thin narrow strips and lightly fry in vegetable oil. Add sugar, mix, put chopped onion and garlic, seasoning, vinegar and olive oil. Place in the refrigerator for 2-3 hours.

Here are such different dishes from the liver. Bon Appetit!

Larisa Shuftaykina