Stewed beef liver recipes are the best. Pork liver stewed in sour cream

Beef liver is the best source of B vitamins and other beneficial substances. It should definitely be on our menu. You just have to know how to cook it correctly. In our article we want to talk about how tasty and soft it is to the taste of all family members.

Liver stewed in milk

Liver is a special product that can be spoiled during cooking, but you can, on the contrary, make a delicious dish out of it. You just need to know the little tricks. The liver in milk turns out incredibly soft and tender. To prepare it we will need the following ingredients:

1. A glass of milk.
2. ½ kilogram of beef liver.
3. A couple of cloves of garlic.
4. Two onions.
5. Salt.
6. 1/3 glass of water.
7. Ground pepper.
8. Vegetable oil.
9. Three tablespoons of flour.

Recipe

Stewed in milk, easy to make. Before you start cooking, you should prepare the liver. It must be cleared of films and veins, and then cut into cubes, each of which is divided into three parts and beaten on both sides. Next, roll each piece in flour and place in a frying pan with vegetable oil.

The liver should be fried until pink on both sides. Now you can pour water into the frying pan so that it half covers the pieces, and on top you can lay the onion, cut into rings. The liver should simmer for a couple of minutes, after which it needs to be turned over. The pieces gradually acquire a brown tint. Next, fill the pan with milk so that it completely covers the liver. Instead of milk, you can use sour cream, but it needs to be diluted a little with liquid. As soon as the mixture in the bowl begins to boil, you need to start stirring it so that it does not burn. At the moment when the liver darkens and becomes the same color as the gravy, you can add pepper and salt, then cover with a lid for five minutes. Then you can add garlic, passed through a press. Ready beef liver with onions has a light brown tint and is half-covered with gravy. It is very tender and juicy inside. Perhaps someone will like this recipe for beef liver (stewed) and will help them learn how to prepare a wonderful addition to a side dish.

Liver with onions and carrots: ingredients

Stewed with onions and carrots is a tasty and healthy dish. To prepare it we need to take:

1. One carrot.
2. ½ kilogram of liver.
3. A glass of broth.
4. Three tablespoons of flour (tablespoons).
5. Two onions.
6. ½ teaspoon sugar.
7. Vegetable oil.
8. Salt.
9. ½ teaspoon paprika.
10. A teaspoon of curry.

Recipe for beef liver stewed with carrots and onions

We defrost the liver and clean it of films, then wash it and cut it into pieces. Each piece must be salted and dipped in flour, then quickly fried over high heat until a crust appears. After this, you can add carrots with onions and spices. Mix all ingredients and add vegetable oil.

The liver must be fried until the carrots acquire a golden hue and the onions become transparent. Next, all this should be poured with broth and simmered over low heat for at least five minutes after the mixture boils. This recipe for beef liver stewed with vegetables is absolutely simple to make and doesn’t take much time to prepare.

Liver in sour cream: ingredients

Continuing the conversation about how to cook tasty and soft beef liver, you should definitely remember the recipe with sour cream. The sauce with spices gives the finished dish an unusual, pleasant and piquant taste. To bring the recipe to life, we will take the following ingredients:

1. Five tablespoons of sour cream (tablespoons).
2. One onion.
3. A couple of cloves of garlic.
4. Half a kilogram of liver.
5. A tablespoon of flour.
6. Vegetable oil.
7. ½ teaspoon nutmeg.
8. A teaspoon of dill (fresh or dried).
9. Salt.
10. A teaspoon of sweet paprika.
11. Ground pepper.
12. ½ teaspoon coriander.

Cooking liver in sour cream

We prepare the liver for cooking by clearing it of films. To simplify the process as much as possible, you can pour boiling water over the product, then the film will separate without problems. Next, cut the liver into slices and place in a heated frying pan. It should be simmered with constant stirring to prevent the food from burning, until the liquid has completely evaporated. Then add vegetable oil, garlic, onion, dill and all the spices (do not add salt and pepper yet). Fry all ingredients for five minutes. Of course, if you are not a fan of spices, then you can exclude them from the recipe. Then add one hundred milliliters of water, bring to a boil and cover with a lid.

You need to simmer for at least ten minutes, after which sour cream, salt and pepper are added to the liver. Dissolve flour in half a glass of water. But this must be done so that there are no lumps. The resulting solution is injected into the liver. Next, cook over very low heat, stirring constantly, until the gravy thickens. The dish should sit for about fifteen minutes, after which it can be served. The whole family will love this soft beef liver. Moreover, the stew is incredibly healthy.

slow cooker recipe

For those housewives who own a multicooker, we would like to offer a recipe for cooking liver using it.

Ingredients:

1. One onion.
2. One carrot.
3. 0.6 kilograms of liver.
4. Three tablespoons of vegetable oil (tablespoons).
5. Flour.
6. Pepper, salt.

For sour cream sauce, take:

1. ½ teaspoon mustard.
2. Four tablespoons of sour cream (tablespoons).
3. Clove of garlic.
4. ½ teaspoon each of dry parsley and dill.
5. A glass of cream or milk.
6. Pepper, salt.

The onion must be peeled and cut into half rings. Grate the carrots on a grater (preferably a coarse one). We wash the liver, remove films and cut into small pieces. Mix the flour with salt and pepper, then roll the liver in the mixture.

Pour oil into the multicooker bowl and select the “Baking” mode. At the same time, we set the cooking time to forty minutes. You need to warm up the multicooker for a couple of minutes and only then put the liver in the heated oil. Cook it for ten minutes and don’t forget to stir. Then add carrots and onions and mix. After another ten minutes, pour in the sour cream sauce and continue cooking (continue stirring). After the program is completed, turn off the heating and close the lid. The finished dish should sit for about five minutes.

To prepare, you need to mix sour cream with garlic, passed through a press, mustard, herbs, salt and pepper. And then add cream or milk and mix. The sauce is ready.

Another slow cooker recipe: ingredients

This recipe is simpler in the sense that it requires less participation from the housewife in preparation. What is actually good about multicookers?

Ingredients:

1. A kilogram of liver.
2. A glass of sour cream.
3. Glass of water.
4. Three onions.
5. Three tablespoons of flour (tablespoons).
6. One carrot
7. Spoon of sugar (teaspoon).
8. Ground pepper.
9. Vegetable oil.
10. Salt.

Cooking liver in a slow cooker

The liver must first be cleaned and soaked in water (about an hour). Then cut it into pieces. Chop the onion into thin half rings and grate the carrots. Pour oil into the multicooker bowl and heat it. In the “Baking” mode, fry the onion, liver and carrots for twenty minutes.

Liver is a very versatile instant food product. Dishes made from it turn out tasty and healthy. In addition, liver is an alternative to meat, and in some properties it even surpasses it in quality. With its help, blood hemoglobin is raised. But it is worth remembering that for such purposes it is necessary to use only fresh beef liver. Unfortunately, a frozen product is of little use.

When purchasing a liver, you should choose pieces that have the least number of films and vessel walls. A high-quality product is elastic and juicy, has a dark red color. To keep the liver soft, you can soak it in water, milk, and grease it with dry mustard. The rules for preparing the products are simple. You need to cook the liver over low heat, it is afraid of drying out, and you should salt it at the very end.

Since liver is healthy and nutritious, it should be consumed not only by adults, but also by children. But kids are not always willing to eat it. But if you choose the right recipe with sour cream sauce or milk, then the kids may well like the delicious and tender liver disguised in the sauce.

Instead of an afterword

In our article we looked at the most interesting recipes for stewed beef liver. When prepared correctly, this delicacy product is incredibly tasty and healthy. We hope you enjoy one of our recipes and find the product selection tips useful.

Today I will tell you how to cook beef liver quickly and easily. The dish will not only be tasty, but also very healthy. Beef liver itself is a storehouse of vitamins and minerals. It is recommended for pregnant girls and athletes to eat it, because 100 g of boiled liver contains the daily requirement of vitamins that are easily absorbed. Beef liver contains a lot of iron, making it especially useful for people with low hemoglobin in the blood. Regular consumption of liver promotes the functioning of the cardiovascular and nervous systems, improves vision, and strengthens the immune system. See more liver recipes to diversify your healthy menu.

Before you start preparing stewed liver, I want to say a few more words about how to choose beef liver. The fact is that the liver is a natural filter that cleanses the animal’s body of harmful substances and toxins that enter there. The quality of its liver depends on how and what the cow was fed. And of course, how tasty the second dish will be and whether it will be healthy depends on this question. Fresh beef liver should not be brown or beige, but rather a rich dark red color with a dense and not loose structure, shiny and beautiful. The brighter, more tender and lighter the liver, the younger the cow was. Accordingly, the darker and more stringy the liver, the older the animal was and such a liver will make a coarser dish.

Ingredients:

• 1 beef liver (about 1.5 kg);
• 2 large onions;
• 2 tbsp. tomato paste;
• parsley;
• 2 cloves of garlic;
• 200 g sour cream;
• 2 tbsp. vegetable oil for frying;
• salt, pepper to taste.

Recipe for beef liver stewed in sour cream and onions

1. Finely chop the onion.

2. We wash the liver under running cold water and cut out the large veins. Cut the liver into small cubes.

3. Pour 2 tbsp into a cauldron, thick-walled saucepan or frying pan. vegetable oil and heat it. Pour the onion into the oil and fry it over medium heat until transparent.

4. Transfer the liver to the cauldron with the onions and mix.

5. Fry until the liver turns white. Stir occasionally.

6. Add sour cream and tomato paste to the liver.

7. Pour in hot boiled water until it almost completely covers the meat. Salt and pepper to taste. Stir, cover with a lid and leave to simmer over low heat. Stir occasionally. Make sure that there is always liquid in the cauldron; you can add water if necessary. The main thing is that the liver does not burn.

8. Simmer until the liver becomes soft and tender (30-60 minutes, depending on the age of the animal). In this case, most of the liquid should evaporate, and a small part of the liquid will turn into a flavorful gravy.

9. Add finely chopped parsley and garlic squeezed out using a garlic press. Mix everything, let the liver simmer for about another minute. Then remove from heat, cover with a lid and let brew for 10-15 minutes.

Delicious beef liver with gravy is ready! It goes great with boiled buckwheat, rice, mashed potatoes or noodles as a side dish. Bon appetit! 🙂

When deciding how to stew the liver, it is worth considering its type: chicken and animal offal are prepared differently. There are many ways to prepare it: in a frying pan, in the oven, in a pot, with different dressings. It is not difficult to prepare this dish; if you follow the recipe exactly, poorly stewed liver will be tasteless and will lose its beneficial qualities.

Knowing how to stew liver correctly, you will get a tender and flavorful dish

Ingredients

Salt and pepper 2 pinches Flour 3 tbsp. Onion 3 heads Sour cream 250 milliliters Beef liver 500 grams

• Number of servings: 5
• Preparation time: 80 minutes
• Cooking time: 20 minutes

A simple recipe: stew the liver in sour cream

Raw liver must be cleared of films. If a gall bladder is present, it is cut out very carefully so that the bitter contents do not spill, which can spoil the meat. Large ducts are also removed.

Before stewing, pork and beef liver are soaked for 60 minutes in ice water and beaten. These procedures are not necessary for poultry by-products.

To prevent the finished dish from being a bit dry, it is good to cook it in sour cream sauce. This dairy product removes the bitterness and makes the offal tender, literally melting in your mouth. For stewing in sour cream, you can choose any type of liver; beef turns out well, but chicken turns out especially tasty.

How to deliciously stew liver:

1. Cut large offal into pieces. Dip the slices in flour and fry until golden brown.
2. Sauté chopped onions in a small frying pan.
3. Pour the onion into the liver, add salt, pepper and combine with sour cream. Dilute the thick dairy product slightly with water.
4. Heat to a boil, reduce the flame and simmer covered for 20 minutes.

You can add fried slices of champignons or potatoes to this dish. An unusual taste is obtained if you use dry wine instead of sour cream.

How to stew chicken liver under a fur coat

Appetizing chicken liver in sour cream and mushroom sauce thanks to the onion coat acquires an amazing taste and aroma. Required:

• chicken liver – 1 kg;
• sour cream – 0.5 l;
• champignons or oyster mushrooms – 180 g;
• onions – 3 heads;
• flour – 2 tbsp;
• breadcrumbs - 2 tbsp;
• salt and spices to taste.

How to prepare a tender dish:

1. Chop the onion into half rings and sauté until golden brown.
2. Roll the liver slices in flour. It’s easier to do this if you put the components in a plastic bag and shake. Fry the offal in a heated frying pan, adding salt and pepper.
3. Grease the mold with oil and place the liver layer there, then the onion layer.
4. Fry the mushroom slices in the same frying pan where the onions were sautéed.
5. Mix them with sour cream and pour into the mold, sprinkle with breadcrumbs. Bake in an oven preheated to 220 degrees for 20 minutes.

Instead of oyster mushrooms and champignons, you can use grated cheese or a spoonful of tomato paste.

Rice with long grains, buckwheat, and vegetable puree are ideal as a side dish for stewed liver.

Before you start cooking, you need to buy a suitable liver. If you are faced with a choice: buy fresh or frozen, then, of course, take fresh. The quality will be much better. Pay attention to what smell and color the selected piece has. There should be no stains! Only an even, uniform color and a pleasant smell. If there is the slightest hint of a smell that is unpleasant to you, refuse to purchase so as not to purchase a stale product.

Which liver is better?

Often you may be unsure which liver to buy: pork, beef or chicken. The choice depends on what you like best. Beef liver is tougher and more coarse than pork liver, but it is more healthy. Pork liver is more tender and has a slight bitter taste and a red-brown color. Chicken liver is a dietary and delicacy product. Low in calories, it contains many vitamins: A, B2, B9, PP. Any liver is useful for hematopoiesis and maintaining immunity. It is known that any liver is a tasty and healthy product, but not everyone knows that it is most useful when stewed. But how many people know how to stew the liver so that its beneficial properties are preserved and the dish remains tasty?

Cooking recipes

Chicken liver

First, let's figure out how to stew chicken liver, the most tender of all.

• liver - 600 g;
• onion - 1 medium onion;
• sour cream - 2 tbsp. spoons;
• vegetable oil;
• salt, spices as desired.

• Wash the liver;
• Cut the onion into half rings and fry it;
• Place the liver in the onion and continue to simmer for 15-20 minutes;
• After 10-15 minutes. add sour cream, salt and spices.

Beef (or pork) liver

Now it's time to learn how to stew beef liver so that the dish turns out delicious. The difference in the preparation of beef and pork liver is small, it's all a matter of pre-processing.

Beef liver is covered with a film, which is better to get rid of before starting cooking. To remove it, you need to make an incision from one of the edges of the liver and, prying it with a knife, pull it lightly. Try not to use force, and the film will come off easily and completely. And be sure to remove the veins, fat and bile ducts. Frozen liver must be completely thawed in advance.

• liver - 500 g;
• carrots - 1 pc.;
• vegetable oil or butter;
• salt pepper;
• Bay leaf;
• sour cream -100 g;
• milk - 1.5 l.

• Pour milk into the prepared liver and leave for 2 hours. Then rinse and cut into pieces or strips;
• Cut the onion into half rings, carrots into strips;
• Fry the onion until brownish, add the carrots, add salt and pepper;
• After 5 min. place the liver in a frying pan and cover it with a lid; simmer for 10-15 minutes;
• Add sour cream to the dish and continue simmering for 5-7 minutes; in 1-2 minutes. Before the end of stewing, place a bay leaf in the pan.

Serving

When the liver is ready, it is better to remove the bay leaf so that it does not add bitterness to the dish. It is recommended to prepare the liver for one serving and serve immediately after cooking. When heated, it loses its taste and softness. The main thing in cooking is to know how to stew the liver deliciously and to have the desire to do it.

How to stew beef liver step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

It will be useful for any housewife to know how to cook liver, because it is a favorite product of many, characterized by a healthy composition and high nutritional value. The variety of offal dishes excites the imagination, so it’s worth learning how to cook the most delicious of them to amaze guests at a holiday or household members on weekdays.

Secrets of cooking liver

For most cooks, cooking liver is a difficult process, but this is due to the inability to select and process the product. You should find out how to cook the liver so that it turns out soft - pour milk or soda solution. The variety of options that can be prepared from the liver is great - there are also simple dishes like salads, snacks in the form of pates, cakes or pancakes with gravy.

As second courses, you can prepare roast, stewed liver with vegetables, potatoes, and mushrooms. It can be fried, stewed, baked or boiled, and then twisted. You can use pork, beef or poultry liver; the instructions will tell you how to make each of them. The types of offal have 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 cook to choose a liver to make delicious food at home. Any fresh product is characterized by a pleasant sweetish aroma, absence of damage, large vessels, elastic and smooth surface:

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

How much to cook

How long the liver is cooked depends on the type and processing of the offal. You need to simmer the liver for no more than 20 minutes - fry with onions and pour sour cream for taste. If frying is intended, 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 for 10 minutes. For uniform frying or stewing, cooks are advised to first cut a large piece into thin slices.

Liver dishes - recipes with photos

Today, it will not be difficult for any cook to find the necessary liver recipes. For this, it is better to choose a step-by-step recipe on how to cook 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. It is good to combine the offal with juicy vegetables - carrots, onions, and top it with sour cream or cream. A homemade liver recipe will be useful to everyone.

Liver cutlets recipe step by step

• Cooking time: 30 min.
• Number of servings: 10 persons.
• Calorie content of the dish: 167 kcal.
• Purpose: for lunch.
• Kitchen: author's.

It is quick to prepare liver cutlets, which are perfect for lunch or dinner if served with mashed potatoes or porridge, noodles and sauce. Fresh vegetables are also good as a side dish for cutlets made from any type of liver. Chicken liver is suitable for a child, and pork or beef liver, first soaked in milk, is suitable for an adult.

Ingredients:

• liver – 0.75 kg;
• onion – 20 g;
• carrots – 40 g;
• eggs – 70 g;
• potato starch – 25 g;
• Sunflower oil – 50 ml.

Cooking method:

1. Grind the liver with onions and carrots, add eggs and starch.
2. Fry in a greased frying pan on both sides until golden brown.

Liver cake

• Cooking time: 1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 308 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: medium.

A recipe for making liver cake is suitable as a hearty snack. It looks like a real confectionery masterpiece, but in reality it becomes a meat meal that is perfect for the holiday table. Guests will be surprised when they see it in front of them, and will be even more amazed by the rich, mouth-watering taste of amazing food. To get a well-soaked dish, put it in the refrigerator for 6 hours before serving.

Ingredients:

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

Cooking method:

1. Peel the liver from the film, grind it in a blender, add flour, eggs, and salt.
2. Pour in milk to obtain a thick dough. Prepare several cakes in a frying pan.
3. Grease the cakes with mayonnaise, fold into a cake, sprinkle with grated cheese and chopped dill.
4. After 6 hours of infusion, serve, cutting into portions.

Soup

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 64 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Chicken liver soup is nourishing but dietary, which is good to serve on the dinner table if you are losing weight. To make the first one satisfy even a child, you should take chicken liver, which is more tender in consistency. Added zucchini, cauliflower and potatoes add benefits and vitamins to the food, and boiled rice cereal gives the desired thickness. Making such a puree soup is not so easy.

Ingredients:

• potatoes – 200 g;
• zucchini – ½ piece;
• 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, boil slowly, season with olive oil and salt.
4. If desired, you can use beef broth to thin out the thick soup or add cream to it.

Chicken liver fried in sour cream

• Cooking time: 40 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 146 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Chicken liver fried with onions in sour cream is considered traditional for many families. This hearty second course perfectly nourishes the body, gives strength and energy. Liver in this version is best combined with simple side dishes - rice, buckwheat, pearl barley; it is easy to prepare in a dietary manner with vegetables. The pronounced meat taste with the creaminess of sour cream is offset by the sharpness of the onion.

Ingredients:

• chicken liver – 1 kg;
• onion – 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, and bring until half cooked.
2. Season with sour cream, salt, simmer for 20 minutes.

Salad

• Cooking time: 30 min.
• Number of servings: 7 persons.
• Calorie content of the dish: 115 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: medium.

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

Ingredients:

• red beans – 200 g;
• chicken liver – half a kilo;
• onion – 150 g;
• carrots – 200 g;
• vegetable oil – 20 ml;
• canned champignons – 150 g;
• sour cream – 75 ml.

Cooking method:

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

Stroganoff style in a slow cooker

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A recipe that has been popular for several centuries is considered traditional for Russian cuisine. Modern housewives have gained an advantage in preparing 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 - a bunch;
• dill - a bunch.

Cooking method:

1. Cut the liver into strips, pour in milk, drain after 35 minutes.
2. Cut the onions into rings, fry in multi-cook mode at 160 degrees for 5 minutes. Add the liver, stirring, cook for 6 minutes, pour in sour cream.
3. Bring until soft, add salt and pepper. Garnish with chopped herbs.

Beef liver recipe in a frying pan

• Cooking time: 35 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 188 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: simple.

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

Ingredients:

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

Cooking method:

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

Pate

• Cooking time: 45 min.
• Number of servings: 10 persons.
• Calorie content of the dish: 215 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: medium.

Boiled beef liver pate will be a tasty spread on sandwiches. It can be eaten with rye or wheat bread as a snack or with 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 energize the child for the upcoming school day. The recipe will tell you how to cook beef liver correctly and how to make homemade pate from it for snacking.

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 ingredients and grind through a meat grinder twice. Salt and pepper.

With mushrooms in sour cream sauce

• Cooking time: 30 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: easy.

To get a soft liver with sour cream sauce, it is poured with rich sour cream or cream, stewed with spices and mushrooms. The result is an incredibly tasty snack that goes well with mashed potatoes, boiled pasta or cereals. It is best to prepare chicken offal, because it turns out exquisitely tender and not so high in calories.

Ingredients:

• chicken liver – 0.6 kg;
• champignons – 200 g;
• onion – 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. Heat a frying pan, fry chopped onions, mushroom slices, grated carrots until the moisture evaporates.
2. Add the liver, after 5 minutes season with salt, spices, and flour. Pour in sour cream and water, add chopped dill. Simmer for 15 minutes.

With potatoes in the oven

• Cooking time: 1.5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 71 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

The liver baked in the oven along with potatoes and other vegetables turns out to be tasty and aromatic. It’s easy to prepare a 2-in-1 dish – a side dish and a main dish – in less than an hour, excluding soaking. Any vegetables are suitable for a side dish - onions, zucchini, carrots. If desired, you can add green beans, eggplants and tomatoes. To get an appetizing crust, you can sprinkle the food with cheese crumbs when ready.

Ingredients:

• chicken liver – 0.25 kg;
• potatoes – 200 g;
• zucchini – 200 g;
• carrots – 100 g;
• onion – 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 the onion and zucchini into cubes, slice the potatoes, grate the carrots.
3. Lightly fry all the vegetables, add the liver. After a few minutes of frying, add water, salt and pepper, and close with a lid.
4. Place in the oven for 25 minutes at 195 degrees.

The main question for cooks is how to cook liver deliciously so that it turns out soft and without bitterness. Chefs with extensive experience in cooking offer the following secrets on how to properly prepare 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 remove the bitterness and specific taste of the liver.
2. To prevent the product from being hard, dry and rubbery, you need to salt it at the end.
3. Before boiling, beef liver must be cleared of the film - rinse with cold water, pour warm water for a couple of minutes, make an incision in the film and separate with your thumb.
4. Pork wrap is even easier to remove because it is thin. The offal is washed, scalded with boiling water, and after cutting, the film is removed from one side with your fingers.
5. Large veins and vessels can impart bitterness. A sharp knife, which must be placed along the vessels and ducts, will help to remove them.
6. For tenderness and softness of the liver pieces, it is better to prepare them thinly sliced, up to 1.5 cm thick.
7. You can prepare juicy liver by frying for 5 minutes on each side in a well-heated frying pan. To get an appetizing crust, the pieces are rolled in flour.
8. The offal goes well with apples.

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