Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

It will be useful for any housewife to know how to cook the liver, because this is a product loved by many, which is different useful composition and high nutritional value... The variety of offal dishes excites the imagination, so it is worth learning how to cook the most exquisite of them in order to amaze guests at a holiday or household members on weekdays.

Secrets of cooking liver

For most chefs, preparing the liver is a difficult process, but it happens due to the inability to select and process the product. You should learn how to cook the liver so that it turns out to be soft - pour milk or soda solution. The variety of options that can be prepared from the liver is great - here and simple dishes such as salads, pies, cakes, or pancakes with gravy.

You can cook roast as a second course, stewed liver with vegetables, potatoes, mushrooms. It can be fried, stewed, baked or boiled, and then twisted. You can use pork, beef or poultry liver, how to make each of them - the instructions will tell you. The offal types are distinguished by a rich taste with light notes of tenderness and a specific aroma. How to make delicious snacks quickly and tasty, read below.

How to choose the right liver

It will be important for any culinary specialist to choose a liver to get tasty food at home. For anyone fresh product characterized by a pleasant sweetish aroma, no damage, no large vessels, the surface is elastic and smooth:

• Chicken liver is a brown-burgundy shade with a shiny surface and a sweetish aroma. Frozen by-product should not be orange and with a thick layer of glaze.
• Veal liver has a light brown color, a moist elastic consistency, without a gray coating.
• Beef liver has the color of a ripe cherry with scarlet blood and notes of sweet smell, a white film that easily separates from the main meat.
• Pork liver Brown, with a smooth surface without spots.

How much to cook

How much the liver is cooked depends on the type and processing of the offal. Stew the liver for no more than 20 minutes - fry with onions and pour sour cream for taste. If frying is supposed, then it is recommended to cook chicken liver for 10 minutes, pork liver, which must first be soaked in milk or water, for 20 minutes, and beef liver - 10 minutes. For even frying or stewing, cooks are advised to pre-cut a large piece into thin slices.

Liver dishes - recipes with photos

Today it will not be difficult for any chef to find necessary recipes from the liver. It is better to choose for this step by step recipe how to cook a liver, with visual illustrations, photo or video content. The variety of options for liver snacks is surprising - there are cutlets, cakes, baking in the oven, stewing in a slow cooker. Combine the offal well with juicy vegetables - carrots, onions, and pour sour cream or cream. Homemade recipe liver is useful to everyone.

Liver cutlets recipe step by step

• Cooking time: 30 min.
• Servings Per Container: 10 Persons.
• Calorie content: 167 kcal.
• Purpose: for lunch.
• Cuisine: author's.

The quick thing is to make liver cutlets, which are great for lunch or dinner when served with mashed potatoes or porridge, noodles with sauce. Fresh vegetables are also well suited as a side dish for cutlets made from any kind of liver. Suitable for a child chicken liver, and for an adult - pork or beef, soaked first in milk.

Ingredients:

• liver - 0.75 kg;
• onions - 20 g;
• carrots - 40 g;
• eggs - 70 g;
• potato starch - 25 g;
• sunflower oil - 50 ml.

Cooking method:

1. Scroll the liver with onions and carrots through a meat grinder, add eggs and starch.
2. Fry in a greased skillet on both sides until golden brown.

Liver cake

• Cooking time: 1 hour.
• Servings Per Container: 10 Persons.
• Calorie content: 308 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Complexity of preparation: medium.

As hearty snack a recipe for how to make a liver cake is suitable. It looks like a real confectionery masterpiece, but in fact it becomes a meat meal, which is great for a festive table. Guests will be surprised when they see it in front of them, and will be even more amazed at the rich mouth-watering taste of the amazing food. For a well-soaked meal, place it in the refrigerator for 6 hours before serving.

Ingredients:

• hard cheese - 50 g;
• wheat flour - a glass;
• eggs - 3 pcs.;
• milk - a glass;
• pork liver - half a kilo;
• sunflower oil - 50 ml;
• mayonnaise - 2 packages;
• dill - 10 g.

Cooking method:

1. Peel the liver from the film, grind with a blender, add flour, eggs, salt.
2. Pour in milk to get a thick dough. Cook a few cakes in a skillet.
3. Grease the cakes with mayonnaise, fold with a cake, sprinkle with grated cheese and chopped dill.
4. After 6 hours of infusion, serve, cut into portions.

Soup

• Cooking time: 1 hour.
• Servings Per Container: 3 Persons.
• Calorie content: 64 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Hearty, but dietary, it turns out puree chicken liver soup, which is good to serve on dinner table losing weight. For the first to satisfy even a child, it is worth taking a chicken liver, which is more tender in consistency. Added zucchini, cauliflower and potatoes give food benefits and vitamins, and boiled rice groats... Making such a puree soup is not so easy.

Ingredients:

• potatoes - 200 g;
• zucchini - ½ pcs.;
• carrots - 1 pc.;
• cauliflower - 0.3 kg;
• rice - 40 g;
• chicken liver - 150 g;
• olive oil- 20 ml.

Cooking method:

1. Boil the liver in salted water for 10 minutes, grind with a blender.
2. Boil potatoes, carrots, rice, cauliflower, zucchini for half an hour. Grind with a blender.
3. Combine both masses, slowly boil, season with olive oil and salt.
4. Optionally use beef broth to dilute thick soup or add cream to it.

Chicken liver, fried in sour cream

• Cooking time: 40 min.
• Servings Per Container: 8 Persons.
• Calorie content: 146 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Chicken liver fried with onions in sour cream is considered traditional for many families. This hearty second dish perfectly saturates the body, gives strength and energy. Best of all, the liver in this design is combined with simple side dishes - rice, buckwheat, barley, it is easy to prepare it and in a dietary manner with vegetables. Expressed meaty taste with the creaminess of sour cream sets off the sharpness of onions.

Ingredients:

• chicken liver - 1 kg;
• onions - 50 g;
• sour cream - a glass;
• vegetable oil - 30 ml.

Cooking method:

1. Chop the onion, fry in oil until golden, add the liver, stirring occasionally, and bring to a half-cooked state.
2. Season with sour cream, salt, simmer for 20 minutes.

Salad

• Cooking time: 30 min.
• Servings Per Container: 7 Persons.
• Calorie content: 115 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Complexity of preparation: medium.

Quickly prepare a salad with liver, which has a rich taste due to the combination of mushrooms, beans and traditional vegetables, you will get experienced hostess... It can be served warm or hot, but even when cooled, it is very tasty and does not lose its benefits. Refueling can serve classic mayonnaise, low-fat sour cream or natural yogurt with garlic and chopped herbs.

Ingredients:

• red beans - 200 g;
• chicken liver - half a kilo;
• onions - 150 g;
• carrots - 200 g;
• vegetable oil - 20 ml;
• canned mushrooms - 150 g;
• sour cream - 75 ml.

Cooking method:

1. Chop the onion into cubes, grate the carrots, fry in a pan with butter.
2. Boil the liver and beans separately, cut the meat into strips.
3. Chop the mushrooms, mix all the ingredients.
4. Season with salt, sour cream and pepper.

Stroganoff in a multicooker

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 130 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

A recipe for cooking is considered traditional for Russian cuisine, which has been popular for several centuries. Modern housewives have gained an advantage in cooking snacks thanks to the presence of a multicooker, which will make the food ideal in consistency, prevent it from burning and retain all the juiciness and aromas of the added spices.

Ingredients:

• beef liver - 0.75 kg;
• milk - 2 tbsp.;
• sour cream - a glass;
• butter- 50 g;
• onions - 2 pcs.;
• green onions- beam;
• dill - a bunch.

Cooking method:

1. Cut the liver into strips, pour over milk, drain after 35 minutes.
2. Cut the onions into rings, fry in a multi-cook mode and a temperature of 160 degrees for 5 minutes. Add the liver, stirring occasionally, cook for 6 minutes, pour over the sour cream.
3. Bring to softness, season with salt and pepper. Decorate with chopped herbs.

Pan beef liver recipe

• Cooking time: 35 min.
• Servings Per Container: 8 Persons.
• Calorie content: 188 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: simple.

Another classic recipe is in a skillet, which turns out to be evenly fried and mouth-watering. This option refers to the fact that delicious can be prepared from the liver to please all family members or even surprise guests by serving them such a snack right in a small-diameter frying pan. The recipe for the liver will tell about the secrets of making homemade dishes.

Ingredients:

• beef liver - 0.6-0.7 kg;
• onions - 40 g;
• olive oil - 60 ml;
• flour - 40 g;
• garlic - 5 cloves.

Cooking method:

1. Cut the liver into pieces, beat off through cling film, pepper, roll in flour, fry on each side for 2 minutes, season with salt.
2. Fry chopped onion with crushed garlic in the same oil, place the liver on top, leave to brew under the lid for 5 minutes.

Pate

• Cooking time: 45 min.
• Servings Per Container: 10 Persons.
• Calorie content: 215 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Complexity of preparation: medium.

A delicious spread on sandwiches will be boiled beef liver pate. It can be eaten with rye or wheat bread as a snack or a bite to tea or coffee in the morning for breakfast. For a child, this option will be doubly useful - it will saturate the body with vitamins and charge you with vigor for the upcoming school day. How to cook beef liver correctly and how to do it homemade pate from it for snacks, will tell you the recipe.

Ingredients:

• beef liver - 0.55 kg;
• carrots - 2 pcs.;
• onion - 1 pc.;
• butter - 200 g.

Cooking method:

1. Soak the liver for 10 minutes in cold water, changing it a couple of times to release the bitterness.
2. Boil the carrots, chop the onion and fry until golden brown.
3. Rinse the liver, cook for 15 minutes, cool, remove the ducts and film.
4. Mix all the ingredients, scroll twice through a meat grinder. Salt and pepper.

With mushrooms in sour cream sauce

• Cooking time: 30 min.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: easy.

To get a soft liver with sour cream sauce, it is poured with fat sour cream or cream, stewed with spices and mushrooms. It turns out incredible delicious snack, goes well with mashed potatoes, boiled pasta or cereals. Best to cook chicken offal because it turns out to be exquisitely tender and not so high in calories.

Ingredients:

• chicken liver - 0.6 kg;
• champignons - 200 g;
• onions - 200 g;
• water - 50 ml;
• carrots - 100 g;
• sour cream - 250 ml;
• flour - 40 g;
• hops-suneli - 10 g;
• dill - 30 g.

Cooking method:

1. Preheat a frying pan, fry chopped onions, mushroom plates, grated carrots until the moisture evaporates.
2. Add the liver, after 5 minutes season with salt, spices, flour. Pour sour cream with water, add chopped dill. Simmer for 15 minutes.

With potatoes in the oven

• Cooking time: 1.5 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 71 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Tasty and aromatic liver is baked in the oven along with potatoes and other vegetables. Preparing a 2 in 1 dish - side dish and main dish - is easy, in less than an hour, without taking into account soaking. Any vegetables are suitable for a side dish - onions, zucchini, carrots. Optionally, you can add green beans, eggplant and tomatoes. To get a delicious crust, you can sprinkle the food with cheese crumbs when done.

Ingredients:

• chicken liver - 0.25 kg;
• potatoes - 200 g;
• zucchini - 200 g;
• carrots - 100 g;
• onions - 50 g;
• water - 250 ml;
• milk - half a glass;
• sunflower oil - 20 ml.

Cooking method:

1. Pour milk over the liver for an hour.
2. Cut onion and zucchini into cubes, potatoes into slices, grate carrots.
3. Lightly fry all the vegetables, add the liver. After a few minutes of frying, add water, salt and pepper, close the lid.
4. Cook in the oven for 25 minutes at 195 degrees.

The main question for culinary experts is how to cook the liver deliciously so that it turns out to be soft and without bitterness. Chefs with extensive culinary experience offer the following secrets on how to properly prepare an offal:

1. Soaking in milk, sour cream, kefir for an hour or in a weak solution of soda and water for 2-3 hours will help to remove the bitterness and specific taste of the liver.
2. So that the product is not hard, dry and rubbery, you need to salt it at the end.
3. Before boiling, the beef liver must be cleaned of the film - rinsed cold water, pour warm for a couple of minutes, make an incision in the film and separate with your thumb.
4. Pig film is even easier to remove because it is thin. The offal is washed, scalded with boiling water, after cutting with fingers, a film is removed from one side.
5. Bitterness can be imparted by large veins and vessels. A sharp knife will help to remove them, which must be placed along the vessels and ducts.
6. For tenderness and softness of liver slices, it is better to cook them thinly cut, up to 1.5 cm thick.
7. You can cook a juicy liver if you fry for 5 minutes on each side in a well-heated frying pan. To make an appetizing crust, roll the pieces with flour.
8. The offal goes well with apples.

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Discuss

How to cook delicious liver: recipes

And minerals, and is also well absorbed by the body. However, many people dislike liver because of its specific taste or because it comes out tough and dry. Lifehacker's tips will help eliminate all these shortcomings and make a liver fanatic out of any fastidiousness.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose high-quality and fresh liver. This is quite easy to do.

1. pay attention to appearance product. The liver should be firm, soft, moist and shiny, free from scratches or damage. Stains and blood clots are unacceptable. They may indicate a ruptured animal's gallbladder, which automatically gives the liver a bitter taste.
2. The liver color should be neither too light nor too dark. Remember: good beef liver has a tinge ripe cherries, pork - reddish brown, color chicken liver ranges from light brown to brownish red, and the turkey liver is dark red.
3. Fresh liver has a sweet, metallic aroma. A sour smell indicates that the food is spoiled.
4. There should be no excess ice on the surface of the frozen liver, and it itself should not have an orange tint. All this suggests that the product was either frozen several times or frozen.

How to cook soft liver

1. First you need to remove all vessels, veins and films. In the case of beef liver, this is quite easy to do. But, to facilitate the procedure, you can hold it in warm water for several minutes. Film pork liver thinner and more difficult to separate. Try to leave the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
2. The sour marinade will add extra softness to the liver. For its preparation, juice or lime or a couple of tablespoons of vinegar are suitable. Mix one of these ingredients with water and soak the liver in it for a few hours before cooking.
3. Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
4. The last way is for those who like to use physical force. To soften the product, you can simply beat it off with a hammer. Just don't forget to put the liver in cellophane, otherwise it will creep.

How to make delicious liver

1. So that the liver, especially pork, does not taste bitter, you can soak it in milk, after cutting it into pieces. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
2. Instead of soaking, you can quickly boil the liver in slightly salted water. This trick should also remove the bitterness from the dish.
3. But to disguise the specific liver taste products with strong, pronounced aromas will help. Good choice will become onions, garlic, chili peppers and fragrant herbs such as thyme or sage.

How to cook juicy liver

1. The main thing is not to overcook. To keep the liver juicy, fry each side in a well-heated skillet for 5 minutes (or less).
2. If you dip pieces of liver in flour or batter before frying, the juice will definitely remain inside.
3. Sour cream or cream are true friends of juicy and soft liver... It is recommended to simmer it in them for no more than 20 minutes.
4. The last item on the list and during cooking will be salt. It picks up moisture, so it's better to add it at the end.

Liver Dishes

yummly.com

Ingredients:

• 900 g chopped beef liver;
• 1 1/2 cups milk
• 60 g butter, divided into chunks;
• 2 large sweet onions;
• 2 cups of flour;
• salt;
• pepper.

Preparation

Rinse the liver gently under cold water, place in a bowl and cover with milk. It should completely cover the offal: if the amount of milk specified in the recipe is not enough, increase the dosage.

The liver can only be soaked while preparing the onion, but it is best to do this step well in advance and let it sit for 1–2 hours.

Place half in a large skillet and melt over medium heat. Add the onion, cut into rings, until tender, and set aside on a plate.

Place the remaining butter in the same skillet. Remove the liver from the milk, pat dry with paper towels, and roll in the flour, salt and pepper mixture. When the butter has melted, turn the heat up and place the liver slices in the skillet.

Fry the liver on both sides until golden brown. Return the onions to the pan, reduce the temperature to medium and keep the dish on the fire for a while.

The remaining cooking time depends on your preference, but you shouldn't fry the liver too much. It is enough for it to brown well on the outside, but on the inside remains a little pink.

yummly.com

Ingredients:

• 400 g chicken liver;
• 300 g softened butter;
• olive oil;
• 2 shallots;
• 2 cloves of garlic;
• a few sage leaves;
• 1 pinch ground mace (nutmeg);
• 1 small glass of brandy;
• sea ​​salt;
• freshly ground black pepper.

Preparation

Place half of the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt; this should take about 10 minutes. Then strain the ghee into a separate bowl and remove to cool. For the pate, only refined yellow oil is required; light residues can be thrown away.

Peel both finely and garlic. Heat a small amount of olive oil in a skillet. Saute the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the skillet with paper towels, turn up the heat, and place the liver with most of the sage leaves. Fry the liver on each side for two minutes, until browned on the outside and pink on the inside. If overcooked, she will lose her delicate texture and the pate will turn out grainy.

Add brandy. Be careful, alcohol can catch fire. Season with salt and pepper and simmer for about a minute.

Remove the liver from heat and, along with the onions and garlic, transfer to a food processor. Grind the ingredients to a puree, then add the mace and most of the ghee. Continue grinding until smooth.

Transfer the pate into a prepared container, sprinkle with sage leaves on top and use a spoon to cover with the rest of the ghee. Put the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of the oil is not violated, the liver treat can be stored for up to two weeks.

commons.wikimedia.org

Ingredients:

• 500-600 g pork liver;
• 3 tablespoons of pork fat;
• 1 shallots;
• 500 g fresh forest mushrooms;
• 3 tablespoons olive oil or butter;
• 1 large onion
• 1 clove of garlic;
• 1 sprig of thyme;
• 2 sage leaves;
• 2 tablespoons dry sherry;
• 50 ml dry white wine;
• 250 ml chicken broth;
• 100 ml heavy cream.

Preparation

Preheat a large skillet over high fire, put pork fat and when it melts, add the liver. Fry it on all sides until brown.

Transfer the browned liver with the chopped shallots to a saucepan and simmer for 20-25 minutes. When the liver is hard (or when a cooking thermometer shows that the temperature in its thickest part has reached 55 ° C), remove it from the heat and leave it in a warm place, covered with a lid.

While the liver is cooling, start cooking the mushroom stew. Put a large pot over medium heat, heat oil in it and add. When they turn a little more brown and the excess liquid has evaporated, add chopped onion and garlic to the saucepan. Continue cooking until the mushrooms are tender. Then add thyme and chopped sage leaves. Mix well and pour the sherry and white wine into a saucepan.

Raise the heat to high and wait for half of the liquid to evaporate from the pan. Add broth and repeat the previous step. When the stew has thickened, pour the cream into a saucepan and stir. Taste the dish, salt and add more seasoning if necessary.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and place the mushroom stew on top.

Bon Appetit!

The pricing policy for 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 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 as possible in the daily diet.

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

If you carry out a little investigation, then liver dishes cooked in pots or in the oven are very rare, mainly heat treatment takes place in a frying pan in a non a large number vegetable oil. Perhaps this is due to the fact that preparing the liver using these technologies is not easy. Therefore, we will consider the cooking options delicious dishes, which can be submitted without shame to 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 quite experienced chefs are faced with the fact that they do not always manage to cook correctly beef liver... 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 from all unnecessary things in the dish, and then pour it with ordinary milk. Well, in the future, it is 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 second courses, and even make a soup that little children also eat with pleasure.

The liver is mainly chosen for appetizers, salads and preparation of second courses - it is stewed and fried with potatoes and other vegetables. It will turn out light dish with a fragrant, slightly specific aftertaste, incredibly useful for the human body.

To homemade dish it turned out to be tender and juicy, with a pleasant taste, it is necessary to choose the right product for cooking. For example, fresh or chilled beef liver has a subtle sweetish aroma.

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

How much the product is cooked 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 sauce.

If the product needs to be fried, then for a very hot frying pan with a sufficient amount of oil, 10-12 minutes will be enough. And in order for the product to be evenly fried, the pieces of the liver 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 becomes clear and transparent. The liver should be carefully examined for damage and bile ducts so that the prepared treat 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 its rigidity. Well, what dish to stop on is a matter of your taste, it can be pate, and tender and juicy pancakes, a delicious and juicy cake impregnated with spicy sauce, rolls and pies, snacks, salads and main courses. For splendor are added chicken proteins, milk or cream.

Find delicious recipes from beef liver in the bins of the Internet - it is not difficult. But it is best to choose recipes with descriptive photographs, available 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 liver chops

Cooking time

calorie content per 100 grams

Cooking thin pieces of meat does not take long, and the surface of the liver takes on a golden and very appetizing appearance.

How to cook:

A delicious spread for breakfast or snack sandwiches, you can also make beef liver. In addition, the pate is very useful, and even the smallest fussy will like it.

The cooking time is 45 minutes.

Calories per serving - 220 calories.

How to cook:

1. Soak the 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. Onion peel, chop finely, and fry in a little 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, adding salt and black pepper.

Advice! For piquancy, chopped parsley can be added to the pate. A little, literally a pinch of ground nutmeg, and if the mass is thick, then heavy cream.

If you stick with healthy way life or have digestive problems, the beef liver can be steamed. It will turn out to be no less tasty, and incredibly healthy, satisfying.

The cooking time is 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, grind into small crumbs. Combine with squash. Add dry oat flakes and salt, mix everything well;
3. Prepare the liver for cooking, rinse and grind in a meat grinder or blender into a homogeneous, airy mass;
4. Add liver to vegetable mix, stir;
5. Form into small patties or meatballs and cook in a double boiler. You can use a multicooker for cooking with a special attachment - a bowl, or in an ordinary colander, in a saucepan with 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 of products. In this case, apples are added to the beef liver.

Calories per serving - 132 calories.

How to cook:

1. Remove the films from the liver, remove the bile ducts, and rinse cut into layers, as for preparing chops. Now these slices need to be cut into thin strips or cubes;
2. Peel sour green apples, 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 on top of the liver. Smear the apple layer with sour cream, and lay on top of a plate of any cheese that melts well;
5. Put the pots in an 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.

The cooking time is 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. Preheat a skillet and fry in vegetable oil until golden brown;
3. Dry the cleaned liver with a kitchen paper towel, sprinkle with starch and add to vegetables. Cook for 3-4 minutes over medium heat, stirring constantly.

Braising beef liver in sour cream sauce - simple and tasty way prepare offal for any side dish. A little alcohol in the sauce will add piquancy and aroma.

INGREDIENTS	NUMBER
beef liver	450 g
sour cream	130 g
purple onion	1 PC.
fresh herbs	1 bundle
dry white wine	1 glass
wheat flour	1-2 tbsp. spoons
butter	75 g
salt and black pepper	2 pinches

Cooking time is 25-30 minutes.

Calories per serving - 136 calories.

How to cook:

1. Rinse 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;
2. Remove the liver from the marinade, dry it 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 into the 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 with natural yogurt or low-fat kefir to reduce the calorie content of the dish.

Beef liver dishes are easy to prepare and have excellent taste... And also beef liver, the recipes for which are very diverse, is very useful product, rich in vitamins, amino acids and macronutrients necessary for the full functioning of the human body.

A dish characterized by its special softness and spicy taste due to the use of sour cream sauce. The ease of execution makes it indispensable when meeting unexpected guests or for dinner after a hard day.

For cooking you need:

• liver - 400 g;
• onions - 100 g;
• garlic - 2 cloves;
• sour cream - 100 ml;
• oil (growing) - 50 ml;
• flour - 20 g;
• salt, spices and herbs to taste.

To enjoy a healthy, low-calorie and tasty dish at the same time:

1. The base ingredient is doused with boiling water, after which it is peeled from the film and laid out in a preheated pan.
2. With constant stirring, the liver is fried until the moisture disappears.
3. Chopped onions, garlic, herbs and all spices, with the exception of black pepper, are added to the pan.
4. After adding ½ cup liquid, bring the contents of the pan to a boil and cover with a lid.
5. After 10 minutes of stewing on low heat, sour cream is poured into the pan, all the ingredients are salted and pepper.
6. Flour is diluted in 100 ml of water so that no lumps form, after which the solution is poured into the liver.
7. On low heat, the dish is stewed until the sauce acquires a thicker consistency, after which it is removed from the stove and infused for about ¼ hour.

Important! This classic recipe tender liver known to many as beef stroganoff with onions, an essential ingredient of which is sour cream.

Stroganoff recipe in a slow cooker

The advent of multicooker has made the life of modern people even easier, since there is no need for constant monitoring of cooking. You can cook absolutely any dish in it, and Stroganoff liver is no exception. To do this, you need a set of products similar to the previous recipe with the addition of one tomato.

When cooking:

1. Processed liver and chopped onions are fried in oil in a multicooker on the “Baking” mode for half an hour.
2. Flour is added 12 minutes before the end of the program, and chopped tomato 5 minutes before the end.
3. A glass of water, sour cream, salt, spices are added to the bowl, after which the "Stew" mode is set for 1 hour.
4. Greens are added 2-3 minutes before the sound signal.

Fry with onions

Fried beef liver with onions is suitable for offal lovers who always have it at hand. What could be easier than overcooking 500 g of pre-chopped liver and 150 g of chopped onion.

However, when cooking, one must not forget about a number of nuances:

• The onion, along with all the spices and salt, is added to the liver after 15 minutes of frying the main ingredient.
• The whole frying process takes half an hour: large quantity time can lead to dryness and stiffness of the liver.

Cooking option in milk

Since the liver belongs to by-products, it has a specific taste, sometimes even with a slight bitterness. Pre-soaking in milk will help you to easily deal with this disadvantage.

To prepare a dish from 600 g of fresh product, you will need:

• milk - 300 ml;
• flour - 200 g;
• champignons - 50 g;
• onions - 100 g;
• carrots - 100 g;
• salt, spices - to taste.

To prepare a low-calorie meal, you should use the following recommendations:

1. The washed liver is cut into random pieces and soaked in milk for ½ hour.
2. While the liver is soaked in milk, vegetables and mushrooms are prepared.
3. Slices of mushrooms, onion half rings and carrot shavings are placed in the heated oil.
4. Vegetables and champignons are salted, peeled and fried over medium heat under a closed lid until tender.
5. After the allotted time, the pieces of liver are removed from the milk and rolled in flour.
6. The liver is fried on both sides, then laid out in a separate container.
7. When all the fried pieces are placed in a bowl, vegetables and mushrooms are laid out on top.
8. The contents of the pan are mixed and can be served as an independent dish or as a second dish for a side dish.

Beef liver liver fritters

The pancakes, which are based on the liver, represent a dish with excellent taste.

To prepare a great addition to a potato side dish, you need to purchase the following products:

• liver - 700 g;
• egg - 2 pcs.;
• milk - 100 ml;
• flour - 100 g;
• salt, spices - to taste.

In progress:

1. The processed by-product is divided into parts and chopped in a food processor or with a meat grinder.
2. Liver mass, milk, flour, eggs, salt and spices are mixed in a separate bowl.
3. In a frying pan with boiling oil, the dough is laid out with a tablespoon, after which the pancakes are baked on both sides for 1 minute.

Delicate liver cutlets

Juicy liver cutlets, which can captivate the hearts of even the most implacable meat lovers, are prepared in the same way and from the same range of products as pancakes. However, to give the dish splendor and airiness, after the minced meat is over, the cutlets are placed in a separate pan, ¼ glass of water is poured, and then steamed for about a quarter of an hour over low heat.

Soft and tasty liver for children - pancakes

V baby food this food is present as an independent one.

The nutrients necessary for a growing body are found in large quantities in a liver dish, for the preparation of which you need to buy the following components:

• liver - 500 g;
• flour - 60 g;
• egg 1 pc .;
• onions - 100 g;
• carrots - 100 g;
• sour cream - 20 ml;
• soda - 1⁄2 tsp;
• salt to taste.

To plunge into childhood and feel its taste, you should do the following:

1. The prepared offal is passed through a meat grinder or ground on a combine with onions.
2. The carrots are grated on a fine grater.
3. An egg with sour cream is mixed in a separate bowl, after which onion-liver mass, carrots, flour, soda, salt are added to them.
4. The dough is laid out with a tablespoon in heated oil.
5. They are baked over moderate heat on two sides: one with the lid open, the other with the lid closed.

Liver cake

Peculiar liver pancakes with spicy filling... For the preparation of cakes, it is used basic recipe for pancakes, after which the filling is prepared from 200 g of onions, 200 g of carrots, 200 g of mayonnaise and 4 cloves of garlic. The chopped carrot-onion mixture is fried and then mixed with mayonnaise and grated garlic. The filling lubricates all the cakes, which are folded in a slide. Unusual, but very satisfying and a tasty cake ready to eat.

Beef liver pate

Great breakfast for Sunday mornings: when, with a cup of aromatic coffee or tea, there is a plate with slices of freshly baked bread, spread with a thick layer of home-made pate.

It doesn't take much to make a dream come true:

• liver - 500 g;
• butter - 50 g;
• onions - 150 g;
• carrots - 100 g;
• oil (growing) - 50 ml;
• salt, spices - to taste.

The whole cooking process is as follows:

1. Small pieces of well-washed liver are fried until tender.
2. Diced onions and grated carrots are fried separately in a greased frying pan.
3. Liver, vegetables, salt, spices and butter are placed in a separate bowl, after which the entire contents are ground with a blender or food processor until smooth.
4. The finished pate is laid out in a bowl and placed in the refrigerator.

Chops - step by step recipe

An unfairly forgotten dish that correct preparation it turns out soft, and the onion fry can be a great sauce. It only takes 1/2 cup to make 1kg liver chops sunflower oil, ½ cup flour, 2 medium onions and a little salt.

When cooking:

1. The liver is doused with boiling water and cleaned of the film, after which it is cut into pieces with a diameter of 1 cm.
2. The pieces, previously covered with foil, are slightly beaten off and placed in a bowl, where they are salted for 5 minutes.
3. Each piece is doused in flour and fried on both sides in a heavy-bottomed pan over low-medium heat.
4. In the pan where the liver was fried, are placed onion rings and fried.

• milk - 150 ml;
• flour - 1⁄2 cup;
• bulgarian pepper - 100 g;
• onions - 150 g;
• carrots - 100 g;
• sour cream - 60 ml;
• tomato paste - 20 ml;
• garlic - 3 cloves;
• oil (growing) - 60 ml;
• salt, spices - to taste.

For a flavorful gravy dish:

1. Pieces of offal, after soaking in milk for half an hour, are rolled in flour.
2. Onion half rings are fried in a pan for about 5 minutes, after which the liver is added to them.
3. After 5 minutes, add carrot cubes, pepper slices and ½ cup water to the pan.
4. After 10 minutes of stewing, the contents are mixed with sour cream, pasta, chopped garlic, salt and spices.

Beef liver is an essential source of vitamins B, D and C. It also contains a huge amount of 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 much that it was impossible to replenish them. Here are suggestions for 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 slightly different from those presented here. The similarity in the way of cutting the liver - long sticks. 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, onions.

How do we do it

Cut the liver into cubes, the onion into half rings along, and not across, so that you get thin slices. Heat olive oil in a frying pan, quickly fry prepared foods.

When the onion becomes transparent, sprinkle the entire surface with a spoonful of flour evenly, turn over and sprinkle with the same amount, fry, turning over, for two or three minutes. Then pour out the sour cream, freeing one edge of the pan, dissolve it over the fire and gradually but quickly mix with the liver. Season with salt and pepper. Reduce heat to low and cover. Three more minutes and you're done. Turn off the stove, hold the liver under the lid for five minutes. Beef liver is served (recipes do not contradict that) with a wide variety of side dishes. But the main thing is that a total of more than ten minutes for heat treatment shouldn't go away.

Roasted beef liver

Recipes for cooking liver do not differ in great variety. This is due to the fact that you need to cook it invariably quickly. The only difference is in the ingredients that are added to it. For cooking fried dish we need such products: a kilogram of beef liver, two large onions, half a glass of flour, refined oil, salt, spices to taste.

How do we do it

Cut the liver into large flat pieces, two to three centimeters thick. Wrap each of them in plastic and beat off with a small cutting board so that it becomes wider and thinner. Heat the oil in a frying pan, fry the onion cut along large slices until transparent and the first color, remove it from the pan. Roll the liver in flour and fry quickly on both sides - literally for a minute. Return the onion to the pan, put the liver on it, seasoning with salt and adding spices to taste. Turn off the stove, cover with a lid for five minutes, and then serve with any side dish.

Roasted beef liver

The recipes differ in that in this case sour cream sauce is prepared for the dish. For cooking, we 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 it

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 acquisition. Add the pieces of liver and cook quickly on each side for a minute. Season with salt and pepper. Pour in sour cream and, stirring, let it boil, then reduce heat to low. In about ten minutes this dish is ready. Sprinkle with herbs and serve with any side dish. No other product is prepared as easily and quickly as beef liver. Recipes may vary. But the cooking time should always be kept to a minimum.