How to cook a dish from the liver. How to cook beef liver so that it is soft and juicy

Among meat products, the liver stands apart. It is especially recommended for people with low hemoglobin, because it contains a large number of iron in an easily digestible form. How to cook soft beef liver so that it is juicy and fragrant and goes well with any side dish? This page contains a basic recipe, on the basis of which you can experiment and cook a dish in a slow cooker and in the oven. We will cook juicy and soft beef liver fried in a skillet in sour cream with gravy, which has an exquisite spicy taste.

The dish goes well with buckwheat porridge, crumbly rice, mashed potatoes and pasta.

Cooking time is 35 minutes (plus 1 hour for soaking in milk)

Calorie content of 1 serving - 98 Kcal

Approximate cost of 1 serving - 65 rubles

Product layout shown for 8 servings

Before cooking fried liver in sour cream with watering

So, before you cook a delicious and soft fried beef liver with watering, you will need to collect the products of the following layout:

• beef liver 1 kg;
• white onion 200 gr;
• sour cream 10% 200 ml;
• milk 3.5% - 500 ml;
• flour - 4 tbsp. spoons;
• vegetable oil for frying 3 tbsp. spoons;
• salt, spices.

The first step in preparing the dish is soaking the washed, thawed liver in milk. To reduce the exposure time, you can cut into large pieces. Fill the product with milk and leave for 1 hour.

When the liver is soaked, we begin to peel and chop the onion. Then fry the sliced ​​\u200b\u200bhalf rings onion in a frying pan with 1 tbsp. tablespoons of vegetable oil. Fry until golden brown. Can be lightly sprinkled granulated sugar- it turns out an excellent color for future gravy.

Then we cut the liver into thin slices, as shown in the photo:

Dry the slices with a paper towel and roll in flour, poured into a plate:

For a short time, pour 3 tbsp. tablespoons of vegetable oil and fry the liver until golden brown:

Put the fried onions on top and mix everything thoroughly, reducing the fire to a minimum level beforehand. Add salt, black pepper and other spices to taste:

Mix sour cream with 100 ml of warm boiled water and pour over the liver pieces so that they are completely covered. Then simmer on low heat for 25 minutes.

For serving, you can serve as follows:

Secrets of how to cook juicy and soft beef liver

This is a dietary product that has a minimum calorie content and has a mass useful properties. However, its preparation requires special skills and craftsmanship from the hostess. Therefore, we propose to learn the secrets of how to choose and properly cook beef liver at home so that it is juicy, healthy and soft.

First of all, you need to learn how to choose the right source product. It is recommended to buy exclusively chilled products. After freezing, it loses some of its nutrients and becomes even coarser.

Remember that fresh beef liver has a sweet smell, no sourness is allowed, which indicates not the first freshness of the product. The color should resemble ripe cherries. When pressing on the film, a hole is formed, which should fully recover within 2 minutes.

The presence of blood clots, scratches, cracks and other mechanical disturbances on the surface is a signal that you should refrain from buying this piece.

The second secret to making soft beef liver is to prepare the product at home. Usually the liver is covered with a dense, rough film, which is very important to remove correctly.

To remove the film, rinse the liver under running warm water and soak for 10 minutes in water with a temperature of 40 degrees. After that, put it on a cutting board and make an incision with a sharp knife. Gently stretching the film, separate it from the parenchyma. Do the procedure on both sides.

The third secret is soaking, which removes odors and softens the structure of the liver. Cold milk with a fat content of at least 3.2% is best suited for this. If this product is not in the refrigerator, then it will be replaced soda solution with a concentration of 1 tbsp. spoon for 500 ml of warm water. Soak for 35 minutes.

Slicing beef liver to get a juicy and soft dish with gravy in sour cream must be of a certain size. The standard slice thickness is 15 mm. And not a millimeter more.

In principle, this is all that the hostess needs to know to cook soft beef liver in sour cream in a pan, indulge yourself and loved ones with delicious and varied food.

By the way, the dish described here is better known as "Stroganov's liver".

You need to know how to cook beef liver correctly in order not to get a tough dish with a bitter aftertaste. To begin with, take a good look at the piece before buying - it should resemble ripe cherries in shade, be elastic. The smell should be light, sweetish, if you feel sourness in it, you should not buy such a product.

Knowing how to cook beef liver, you will get a tender and tasty dish.

Ingredients

Sour cream 300 grams Onion 2 pieces) beef liver 500 grams

• Servings: 5
• Time for preparing: 25 minutes

How to cook beef liver so that it is soft

First of all, you need to remove the entire film from it - rinse the piece under running water cold water, put in a warm place for a few minutes and cut on one side. The film can then be freely peeled off. Also cut off all veins and vessels.

To make sure the liver is soft, cut into pieces and soak for half an hour in milk. Once removed, pat dry with paper towels. Instead of milk, you can use soda - sprinkle it on each piece and leave for an hour. Rinse the product afterwards.

Cut the liver into small pieces - no more than 1.5 cm thick. When using bigger size you risk getting a rigid structure. Chop the onion in half rings, fry in oil. Transfer it to a container, and place the liver, rolled in flour, into the pan.

Then add the onion, pour everything with sour cream, mix. Leave the pan open until the liquid boils away, then cover and simmer over low heat for 10-15 minutes.

Salt at the very end of cooking. Before serving, you can sprinkle with herbs.

Other cooking methods

Boiled beef liver

Take:

• liver - 300 g;
• onion - 1 pc.;
• parsley - 2-3 branches;
• garlic - 2 teeth;
• allspice - 3 pcs.

Divide a piece of liver into 4 parts, place in boiled water. Put the rest of the products, but do not salt. Add salt about 5 minutes after the start of cooking. Total time cooking time is approximately 20 minutes. After that, let the product cool directly in the broth, then cut into small slices.

Lavash and fresh herbs go well with boiled liver. And it can also be turned into a pate. To do this, grind it together with vegetables (for example, carrots) and seasonings in a blender. You can also add a piece butter for structure smoothness.

Now you know how and how long to cook beef liver so that it turns out tender and soft. It goes well with potatoes and various vegetables. In addition to boiling and frying, the liver can simply be stewed in water or sour cream.

Method: Cooking Servings: 3 Preparation time: 40 min Time for preparing: 35 min

Greetings, dear readers! Our today's conversation will be devoted to such an amazing dietary and palatability offal like beef liver. This body is a real source of nutrients. It contains magnesium, sodium, potassium, iron, zinc, ascorbic acid, copper, as well as many other elements and vitamins needed in the daily human diet. The calorie content of the liver is only 127 kcal.

However, many novice housewives are faced with a problem: how to cook tasty and soft beef liver? After all, this meat requires a very delicate approach, taking into account many nuances. The slightest deviation from the recipe can lead to the fact that the finished dish will turn out dry, hard or bitter. However, do not despair, below we will take a closer look at a simple recipe for making juicy beef liver in sour cream, as well as all the subtleties of working with this product. So, let's begin!

Ingredients

Cooking process

• Step 1

  
  

  If you purchased an untreated organ, then first of all you will need to remove gallbladder. It should be cut out, grabbing the flesh adjacent to it, which in this area has a greenish color. Next, you need to remove the film from the liver, otherwise the meat will become tough after heat treatment.

• Step 2

  
  

  Large vessels, veins, excess fat, the bile ducts must also be removed so as not to spoil the taste and texture of the finished dish. The most convenient way to do this is to cut the meat with a sharp knife along the vessels and ducts.

• Step 3

  
  

  Cut the liver into small pieces and soak for half an hour in cold milk. Then dry the meat on a paper towel. This is necessary so that the finished liver has a delicate taste.

• Step 4

  
  

  We proceed to the direct process of preparing the dish. Cut the meat into strips about one and a half centimeters thick. We clean the onion, cut it into large rings, chop the carrots.

• Step 5

  
  

  Fry chopped onions and carrots in a pan with preheated olive oil. Fry them over medium heat until golden brown (about 10 minutes).

• Step 6

  
  

  Roll the chopped meat in flour, and then spread it on a preheated deep frying pan. Please note that the liver must be fried for strong fire, five minutes on each side.

• Step 7

  
  

  We spread the fried vegetables in a pan with meat, simmer for about fifteen minutes. Then add sour cream (you can use cream instead), continue to simmer our dish for another five to seven minutes. Please note that you need to salt the liver and add spices to it shortly before readiness, otherwise it may turn out dry and tough.

• Step 8

  
  

  Serve the finished dish with gravy, if desired, it can be decorated with parsley sprigs. The best side dish for this meat would be mashed potatoes, but it also goes well with buckwheat, pasta, legumes or mushrooms.

And now let's talk about little tricks with which you can clean the liver without much difficulty. First, it must be thoroughly rinsed in cold running water, and then held for one minute in a container with hot water or just scald with boiling water. After these manipulations, only one or two cuts will be enough to separate the film without any extra effort. To prevent the meat from slipping out of your hands while peeling, dip your fingertips in salt. Salt will not only prevent slipping, but will also help remove excess bitterness. Then rinse the liver again. But in order to get a tender, juicy dish, one must be able not only to properly prepare this unique offal, but also to choose. Therefore, we dwell on some of the intricacies of buying a liver.

• It is best to buy products from proven farms: the liver is a very delicate organ responsible for filtering the blood, so antibiotics and harmful substances can linger in it. chemical substances, which are often fed to animals by unscrupulous producers.
• It is recommended to buy chilled liver: freezing leads to the fact that in the future the product turns out to be hard and tasteless.
• When fresh, this organ has a slightly sweet smell and a rich, uniform red-brown color (too dark or light color says that you have the meat of an old or sick animal in front of you). The blood they secrete should be bright scarlet.
• In no case, do not buy a product if it has a sour or ammonia odor.
• The surface should be shiny, damp and smooth without any scratches, damage, blood clots, stains, windy areas or, moreover, plaque.
• Try to press the liver before buying: fresh offal is not sticky and elastic enough, the hole that appeared from your touch should disappear in two to three seconds.
• The roughness on the sections suggests that the liver was soaked in special solutions so that it seemed fresh longer.

Be sure to pay attention to the appearance of the bile ducts (they look like small holes), their edges should not differ in color or structure from the organ itself. From the organs of other animals, beef liver is distinguished by a white film, which is relatively easy to remove from a fresh product. Despite the fact that this organ contains many useful substances, it should not be eaten too often by people with high blood cholesterol levels. Now we know how to choose, clean and cook beef liver so that it is tasty and soft.

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Beef liver is an offal that is rich in protein and iron. Very often it is prescribed to people suffering from anemia. The consumption of the liver favorably affects the metabolic processes of the body. Some use this product for weight loss, because by eating the liver, for example, for breakfast, you can long time not to think about hunger, plus everything, it saturates the body with additional energy.

I would like to note that many housewives often cook delicious and juicy beef liver. Because its taste and aroma will appeal to many. But there are also disadvantages, when after cooking the liver can become tough and not juicy. In order to avoid such troubles, and not think about how to cook beef liver so that it is soft and juicy, you should follow the correct cooking technology from this product.

First of all, you need to properly prepare the liver. To do this, it is freed from the film, hard ducts and not necessary veins. If the film is poorly removed, then place the offal for a minute in hot water. To make the liver soft, after cutting it into portions, it is dipped in milk for at least an hour. Then even the oldest liver after cooking will acquire a delicate texture.

To prepare this dish, we prepare the liver, as described above, if necessary, soak it in milk. Then we cut it into plates 1.5 cm thick. Then we beat it off with a hammer on both sides. Next, the flour is mixed with salt, spices. Pieces of the liver are laid out on a preheated pan, previously rolled in flour, and fried on both sides until golden brown.

In general, the liver does not cook for a long time, so you should not fry it too much. Otherwise it will be tough. Separately, in a frying pan, fry the onion rings until golden brown. The liver is mixed with onions, sprinkled with herbs and served hot. Following the technology of preparation of this recipe, the liver is soft and juicy.





First, soak the prunes in boiling water. Then we prepare the liver, cut it into squares and lightly beat off on both sides. Sprinkle with salt and spices on top, steamed whole prunes without a stone are placed in the middle, and fasten with a toothpick.

Water is poured into a deep bowl, a few tablespoons of vegetable oil are added and the liver is laid in one layer so that it is half covered with liquid. Simmer over medium heat for 10 minutes, then flip to the other side and bring to readiness. Be sure to close the lid so that the liver does not wind on top.

The liver should be in the broth in which it was stewed. If you let it brew a little, it will only improve the taste. After cooking, the toothpicks can be removed, the stuffed offal will not fall apart. When serving, pour over the sauce in which it was stewed. The dish turns out tender and soft, even if you do not pre-soak the liver in milk.

To prepare such a masterpiece, we cut the prepared liver into large cubes. Then sprinkle with salt, spices and mix. Let's brew a little. Next, transfer to a deep bowl, add vegetable oil, and simmer for 5 minutes over low heat. Separately, at the same time, fry the onion until golden brown and add to the liver. Simmer another 5 minutes.

Then we dilute the sour cream with a little water, add it to the liver, simmer for several minutes, add the starch, previously diluted in a small amount of cold water and bring to a boil. Turn off. When served, it pairs perfectly with any side dish. The liver prepared using this technology is distinguished by a high combination of taste. The dish turns out tender, soft.

Juicy beef liver stewed in pots




To prepare such a dish, it is necessary to prepare the liver by cutting it into medium cubes. After that, the onions and carrots are chopped into small cubes, and the potatoes are medium so that they do not boil when stewing, and fry until half cooked.

The liver is breaded in flour with salt and fried until golden brown until half cooked, you can do it over high heat, in a hot frying pan, stirring quickly. This is done so that in the further cooking technology the liver does not become stiff. Since this product is cooked quickly, you should not stew it for a long time, or fry it, otherwise it will have a “rubber” consistency.

Next, they take clay pots and lay out the floor of the finished liver on their bottom in equal amounts. The second layer is laid onions and carrots. After fried potatoes. Then the sauce is prepared. To do this, sour cream is diluted with water, brought to a boil and a little chopped dill is added, salted, spices are added and poured into pots up to the shoulders.

Then the pots are covered with lids and placed in an oven or oven. They are cooked there for 20 minutes over medium heat. At this time, the liver reaches readiness, and the vegetables are saturated with sour cream sauce. Then the pots are removed from oven, sprinkle with cheese on top, put in the oven to melt the cheese and take it out. Served hot.

This dish is convenient in that it is distinguished by its usefulness in human nutrition, as it preserves all the vitamins and minerals to the maximum. useful material. The liver is tender and just melts in your mouth. Since it is not overcooked, and this is the most key moment in the preparation of dishes from this offal. If the liver is overcooked, it will never be soft and juicy, so it is necessary to follow the correct cooking technology, because then it will be impossible to correct such a flaw.

It has long been argued about whether beef liver is harmful or useful? But today we will not argue and argue on this topic. It's a waste of time. There are such active supporters of the fact that it is harmful that they cannot be argued. Therefore, we will cook for those who love this delicious product!

And we will cook the easiest option - fried beef liver with onions. Let's cook it so that it will be soft, juicy and very tasty.

In order to cook it like this, you need to choose it correctly in a store or on the market. To make the dish not only tasty, but also healthy, it is advisable to take a fresh product. The frozen product loses many of its useful qualities. It will be possible to cook it deliciously, but do we want to get the maximum benefit from the product? We don’t cook this dish often, we don’t do it that often, so if you come across a good piece in the store, feel free to take it and cook it.

Before buying, pay attention to appearance offal. It should be shiny and have a smooth, uniform surface. Veal liver is red, beef liver is darker. Do not take very dark, the darker the color, the older the animal, and the tougher the finished dish will be.

The smell should be pleasant, slightly sweet. If you feel that the smell does not match this, it is better to refuse the purchase. Lightly press your finger on the piece, it should not leave any marks.

Try to choose a piece where there are fewer ducts. This will reduce the processing time, they will all need to be deleted.

Do not ignore these tips, the future taste of our dish directly depends on them.

Beef liver fried with onions

We will need:

• liver - 600 gr
• onion -4 pcs (large)
• tomatoes - 2 pcs. or tomato paste
• spices - zira, coriander
• salt pepper
• vegetable oil
• greens for decoration - dill, parsley, green onions

Cooking:

1. And so we have already acquired a good fresh piece of beef liver. Now you need to rinse it thoroughly, then cut out all the ducts, remove the veins and films. If we do not do this, then it will shrink during frying. And while eating, absolutely chewy pieces will come across. If we remove everything in a timely manner, then this will allow us to get a juicy and tender dish.

2. When all the excess has been removed and cleaned, cut it into pieces 2 cm thick, 5 cm long. Some pieces will be smaller, but try to make the thickness the same.

3. Cut the onion into half rings 0.4-0.5 cm thick. Do not cut off the tails; it is convenient to hold the onion for them when cutting.

4. Grate the tomatoes, remove the remaining skin. And you can hold the tomatoes in boiling water for 1 minute, then the skin will be very easy to remove. Also grate the tomato. Or the second option is to cut the tomato into 2x2 cm cubes.

If cooking in winter and tomatoes are not juicy, use tomato paste. I use in preparation. If you have store-bought pasta, take two tablespoons of it. It is more concentrated, so much will be enough.

5. Put the pan on the fire, pour vegetable oil, a little. So that it slightly covers the bottom. When the oil is warm, put the offal in the pan and fry over high heat for 30-40 seconds. from each side. And then we put it on a separate plate. Note that we did not salt the product beforehand. Our task is to quickly “seal” all the juice in it, so that in the process of further preparation it is preserved in every piece. In this case, it will turn out juicy and tender.

6. From the amount of product indicated in the recipe, I got two batches. If pink juice appears on the already fried pieces, it's okay, the liver will be subjected to further heat treatment.

7. In a separate frying pan, fry the onion in a small amount of vegetable oil until golden brown. It is not necessary to make a big fire, let it come slowly over medium heat. This offal is very good with onions, so you don’t need to feel sorry for onions. Firstly, the onion will enrich the dryish liver with its juice, and it will also become juicy and very tasty. And secondly, the onion itself in this dish will become very tasty.

8. When the onions are fried, add the tomato puree. Fry everything together for 5 minutes.

9. Transfer the contents to a separate plate. Put a layer of liver into the freed pan. Pour the juice that remained from her in a plate on top. In no case do not pour, it will give the right taste ready meal. Salt, put onion and tomato on top, salt it too. First, a little, then when everything is darkened for about 10 minutes, we will try and add more salt, but this is already necessary.

10. Ceiling zira and coriander in a mortar. Add spices to the pan.

11. Pour a glass of boiling water and cover. Bring to a boil over high heat, then reduce heat to low. Simmer for 15 minutes. Try to see if there is enough salt. Simmer another 10 minutes.

12. Open the lid, pepper. Cover again, after 5 minutes turn off the gas, do not open the lid, let it brew for 15 minutes.

The total quenching time is 30-40 minutes. During this time, almost all of the water will evaporate. If you like with gravy, then pour a little more water.

Beef liver fried with onions - the second option

1. First, fry the onion. Also golden brown.

2. As fried, add the liver and spices. Now do not yawn, mix everything well. In order for it to fry evenly, it is necessary to interfere almost constantly.

3. When the food is browned, pour 200 ml. boiling water. Cover with a lid and simmer for 10-15 minutes.

4. After this time, add tomato paste or tomatoes, pepper and salt to taste.

5. Stew for another 10 minutes. Turn off the heat and leave the lid on for another 10-15 minutes.

If you like lightly fried liver, then you need to fry it over high heat for 10 minutes.

If you like well-done, then you need to simmer on low heat for 30-40 minutes.

It can be served on a large separate dish, or on a portioned plate with a side dish. For a side dish, it is good to use,. Today I wanted some variety, and I made a side dish of grilled young zucchini. Moreover, now there are more and more of them every day, they have a lot of vitamins, and they are just very tasty!

Grilled zucchini in the oven

We will need:

• zucchini - 4 pieces
• salt - to taste

Cooking:

1. Wash zucchini, dry, peel if the skin is rough. Cut into 4 parts, salt.

2. Put on a grate greased with vegetable oil, put in a preheated oven. Bake on the "Grill" mode until cooked. If your oven does not have such a mode, then bake at a temperature of 180 degrees until cooked, about 25-30 minutes.

Ready-made fresh young zucchini are very tasty, soft and juicy. If you've never made one like this before, I highly recommend giving it a try. I'm sure you won't be indifferent!

Bon appetit!