home Drugs How to cook soft liver. How to cook beef liver so that it is soft

How to cook soft liver. How to cook beef liver so that it is soft

This article will be useful for those who do not yet know how to cook beef liver so that it is soft and juicy. Many people believe that liver is relatively difficult to prepare and is quite difficult to learn. We hasten to assure you that everything is not like that at all! The main thing is to take the right recipes and arm yourself with some secrets!

So, Top 5 recipes excellent dishes made from the most tender beef liver.

: Beef liver with sour cream

The simplest, but truly delicious dish.

A classic of the genre that goes perfectly with mashed potatoes.

Ingredients:

Cooking method:

Wash the liver thoroughly, remove the film. Cut into pieces, then cut each piece into thin strips. Pour flour, salt and pepper into the liver. Stir well. Cut the onion into half rings.

Place in a frying pan with oil. When the onions begin to turn golden, add the liver. Fry until nicely crusted, about 10 minutes. Add sour cream. Simmer for another 20 minutes.

Recipe 2: Beef liver stewed with onions and carrots

Incredibly soft, with a classic combination of products.

Ingredients:

Cooking method:

Dry the washed and cleaned liver and cut into small pieces. Add some salt. Dip each piece in flour, and then fry over high heat on all sides. This must be done quickly; remove as soon as the liver is slightly crusted. Cut the onion into half rings.

Grate the carrots. Place it on the liver. Sprinkle with spices and stir. Pour in oil. Remove from heat when the onions and carrots are golden. Fill everything with broth. When the broth boils, simmer over low heat for 5 minutes.

Recipe 3: Beef liver Stroganoff style with mushrooms

Very popular and with an incomparable aroma.

Ingredients:

Cooking method:

Cut the cleaned liver into strips. Leave in milk for half an hour. Chop the onion. Fry in oil until soft. Cut the mushrooms into slices. Squeeze the garlic into them and lightly fry.

Remove the liver from the milk. Fry for 10 minutes. In a large frying pan, mix all the ingredients: onions, mushrooms, liver. Add salt and pepper. Pour in sour cream. Stir. Simmer for no more than 15 minutes.

Recipe 4: Beef liver goulash

Extraordinary. And it’s quick to prepare and not at all difficult.

Ingredients:

Cooking method:

Finely chop the liver. Let it sit in milk for 20 minutes. Roll in flour. Let stand for 5 minutes. Sauté chopped onion and carrots. Add liver. Fry for 5 minutes.

Throw in some finely chopped sweet peppers. Add sauce and sour cream. Pour water. Add salt and pepper. Squeeze the garlic. Bring to a boil. Leave on low heat for 10 minutes.

Recipe 5: Beef liver chops

A very original and beautiful dish. Despite its apparent complexity, it is easy and simple to prepare.

Ingredients:

beef liver 500 g;
egg 1 pc.;
flour 1 cup;
sunflower oil;
salt pepper.

Cooking method:

To simplify the process, it is better when the liver is slightly frozen, then it will be easy to cut and beat off. Cut it into pieces about 1 cm thick. Sprinkle with salt and pepper. Take cling film. Place the liver pieces between the two layers. Transfer to cutting board. Lightly beat on both sides. Carefully remove the film.

Pour flour into one deep container and beat the egg into another. First roll the chop in flour and then in the egg. And finally, again - in flour. Fry in a frying pan with hot oil on both sides. Be sure to cover with a lid. The liver should become a beautiful golden color, and in no case turn black. Check doneness with a fork. If the juice released is clear and there is no blood, then your dish is ready.

Combine with any side dish of your choice: mashed potatoes, rice or pasta. Although such chops are good even on their own, and cooled too. It’s very tasty if you put it on bread spread with sour cream and garlic.

Properly cooked beef liver is very tender in taste and appetizing in appearance.

But to make your liver dishes perfect, you need to know little tricks.

The liver should be properly processed: washed under cold water, dried, get rid of film and large veins.
To make the liver soft, it is cut into small pieces about 1.5 cm thick.
To make it more tender, pre-soak in cold milk. Leave the liver, cut into portions, in milk for 40 minutes. Remove and pat dry with paper towels.
Sour cream also makes the liver softer and juicier. Add them while cooking, but simmer for no more than 20 minutes.
The correct liver is fried for 5 minutes on each side. Don't overcook!
Salt at the very end. Salt absorbs moisture and the dish may end up dry.

And enjoy soft and juicy beef liver!

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 in either nutritional value or taste. And if we consider the issue of usefulness in more detail, then consuming liver will bring maximum benefit to the body.

If we consider liver, for example, 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 your daily diet.

In the hands of a professional or experienced chef, offal can become a real masterpiece; all you need to do is follow all the recommendations in the recipe and prepare the chosen delicacy with soul.

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

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

Most beginners and even very experienced cooks are faced with the fact that they are not always able to cook beef liver correctly. This is due, first of all, to the fact that initially the product was not correctly selected and prepared for heat treatment.

Before cooking the liver, it is recommended to process it, clean it of all unnecessary items in the dish, and then pour it with regular milk. Well, in the future, just choose the recipe you like and follow the recommendations - you can prepare a very large list of dishes - from appetizers to hearty and nutritious main courses, and even prepare a soup that small children will eat with pleasure.

The liver is mainly chosen for appetizers, salads and main courses - it is stewed and fried with potatoes and other vegetables. The result is a light dish with an aromatic, slightly specific taste, incredibly beneficial for the human body.

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

In addition, it is worth paying attention to ensure that there are no damage to the liver, that there are no large vessels, and that the surface is elastic and smooth. Beef liver should have a bright ripe cherry color and have a light film on it that can be easily separated from the meat.

How long the product is cooked depends on the method of heat treatment; for example, for stewing, 20-25 minutes over low heat will be enough, after which the fried pieces of meat with onions and spices are poured and heated in the sauce.

If the product needs to be fried, then 10-12 minutes is enough for a very hot frying pan with enough oil. And in order for the product to be evenly fried, the liver pieces must be the same size, otherwise the product can be overdried and the liver will become tasteless and rubbery.

Before starting cooking, the product is defrosted (if necessary) and washed in cold water until it becomes clean and transparent. The liver should be carefully examined for damage and the bile ducts so that the prepared delicacy does not taste bitter. All unnecessary parts that raise doubts are cut off from the liver.

Beef liver takes no more than 15 minutes to prepare, even if the liver is stewed in sauce - there is a possibility of getting a dish that will be difficult to chew due to its toughness. Well, which dish to choose is a matter of your taste; it can be pate, tender and juicy pancakes, a tasty and juicy cake soaked in a spicy sauce, buns and pies, appetizers, salads and main courses. For fluffiness, chicken proteins, milk or cream are added.

Finding delicious beef liver recipes on the Internet is not difficult. But it’s best to choose recipes that have clear photographs, accessible ingredients, and are easy to prepare. It is precisely these recipes and dish ideas that we want to introduce you to 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 much time, and the surface of the liver takes on a golden and very appetizing appearance.

How to cook:

A tasty “spread” for sandwiches for breakfast or a snack can also be prepared using beef liver. In addition, the pate is very healthy, and even the little picky people will like it.

Cooking time – 45 minutes.

Calories per serving: 220 calories.

How to cook:

Soak the beef liver in cold water for 10-15 minutes, during which time change the water several times. Cut out all the ducts, clean the product from films;
Peel the carrots and boil in slightly salted water. Peel the onion, chop finely, and fry in a small amount of oil;
Pour the washed liver with cold water and boil for 15 minutes, without letting it boil too much. Pour out the broth, cool the liver;
Grind all the ingredients in a meat grinder or using a blender, adding salt and ground black pepper.

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

If you follow a healthy lifestyle or have digestive problems, then beef liver can be steamed. It will turn out no less tasty, and incredibly healthy, satisfying.

Cooking time – 25 minutes.

Calories per serving: 110 calories.

How to cook:

Grate the zucchini on a medium grater. If it is very young, then the skin does not need to be peeled off. Squeeze out excess juice from the resulting mass;
Peel the garlic cloves and chop into fine crumbs. Combine with zucchini mass. Add dry oatmeal and salt, mix everything well;
Prepare the liver for cooking, rinse and grind in a meat grinder or blender into a homogeneous, airy mass;
Add liver to vegetable mixture, stir;
Form small cutlets or meatballs and cook in a double boiler. You can use a multicooker for cooking with a special attachment - a bowl, or in a regular colander, on a pan of boiling water.

Let's cook the liver in ceramic pots

The dish will appeal to those who not only watch their figure, but also love unusual food combinations. In this case, apples are added to beef liver.

Calories per serving: 132 calories.

How to cook:

Remove the films from the liver, remove the bile ducts, and after washing, cut into layers, as for preparing chops. Now these slices need to be cut into thin strips or cubes;
Peel sour green apples and grate them on a coarse grater;
Place the liver at 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;
Place grated apple on top of the liver. Coat the apple layer with sour cream, and place on top slices of any cheese that melts well;
Place the pots in the oven, preheated to 180C and bake for 20 minutes. When serving, decorate the dish with parsley.

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

Cooking time – 45 minutes.

Calories per serving: 118 calories.

How to cook:

Soak the liver in milk for 30-45 minutes, then peel off the films and cut into strips;
Peel all vegetables and cut into small cubes or strips. Heat a frying pan and fry in vegetable oil until golden brown;
Dry the cleaned liver with a kitchen paper towel, sprinkle with starch and add to the vegetables. Cook for 3-4 minutes over medium heat, stirring constantly.

Stewing beef liver in sour cream sauce is a simple and tasty way to prepare offal for any side dish. A little alcohol in the sauce will add piquancy and flavor.

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

Cooking time – 25-30 minutes.

Calories per serving: 136 calories.

How to cook:

Wash 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;
Remove the liver from the marinade, dry a little, sprinkle with flour and fry until golden brown in vegetable oil with the addition of finely chopped onions;
As soon as everything is fried, pour sour cream and wine sauce into the frying pan and simmer for 15 minutes.

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

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

Fried beef liver with onions is a pretty, tasty and satisfying addition to a home-cooked lunch or dinner. Fried liver is perfect for any vegetable or cereal side dish. It is a pity that many housewives do not appreciate this useful by-product. For cooking, it is best to use fresh, chilled liver, as frozen products lose their taste. If the liver is cooked according to all the rules, it turns out very tasty and tender. When frying liver, there are some nuances, which I will talk about in detail and show in this recipe.

Taste Info Second: offal

Ingredients

How to cook properly fried beef liver with onions in a frying pan

So, our liver is fresh beef. First, you need to remove the film and bile ducts. How do I do this? I take a sharp knife and use the tip to pry the film off the edge of the liver. I dip my fingers in salt to prevent my hands from slipping and remove the film. This is done very easily. I cut out the ducts with a knife, so after frying these places will be hard.

Of course, it is very important to choose a good piece of liver; when you buy it, look carefully at it. There should be a uniform color and if you see that there are a lot of veins and films, then it is better to take another piece of liver.

Cut the cleaned liver into small pieces 5-7 mm thick. Or you can cut into cubes.

Place the prepared liver in a deep bowl and cover with cold water or milk for 20-30 minutes. You should not skip this step, the liver will become tastier and softer, especially after milk.

Place the liver in a colander and allow excess water to drain. Dip each piece in wheat flour on all sides. Meanwhile, place a frying pan with vegetable oil on the fire and heat it thoroughly.

Place breaded liver pieces. Fry over moderate heat on one side for about 2-3 minutes. Don't add salt!

Then turn over to the other side and continue frying for the same time. Do not put a large amount of liver on the frying pan; the liver should not be fried in a heap, but each piece on its own, this will turn out tastier. If you are worried that you will splash the entire stove, then use a mesh lid for the frying pan.

Some inexperienced housewives often ask the question - how and how long to fry beef liver?

The liver is fried for no more than 8-10 minutes on both sides, the burner temperature is medium. Readiness is checked very simply - cut a piece of liver, if juice flows and not blood, it means that the liver is ready. If you cook the liver too much, it can become tough.

Place the fried liver on a separate plate.

Peel the onions and cut into half rings. Heat vegetable oil in a frying pan. Add onions. Fry until soft, stirring occasionally. If desired, you can fry the onion in the same oil as the liver.

Season the soft onions with salt and ground pepper.

Place liver pieces on the fried onion. Add salt and pepper to taste. Reduce burner flame to low. Cover with a lid and keep on fire for 5 minutes. Then turn off the heat and leave for another 5-7 minutes.

Advice. At this stage, for additional taste, you can add a tablespoon of thick sour cream, mix thoroughly, the liver and onions will simmer a little and become even softer.

Fried beef liver with onions is ready, it turns out soft and juicy. Before serving, sprinkle with chopped herbs if desired. Serve with your favorite side dish or as a separate dish. Bon appetit!

You can fry pork liver in the same way, it will also turn out very tasty.

On a note: It will also be delicious, prepared with onions too.

Beef liver should be present in the human diet, as it contains a large amount of useful vitamins and microelements. Some people do not like this offal, but if it is prepared correctly, both children and adults will enjoy eating liver.

General cooking principles

Liver is not made of muscle, so it behaves differently during cooking than other types of organ meats or meat. It doesn't take long to cook it to get it tender. On the contrary, the more the liver is subjected to heat treatment, the tougher it becomes and, as a result, does not please with taste. And if you put the product in a food processor and grind it, you will get a thick paste from which you can make meatballs and pate.

This byproduct breaks down because it consists of individual cells that are held together by a network of connective tissue, rather than by strong muscle fibers. Long-term heat treatment of the liver leads to the fact that its cells lose moisture, become dry, and a grainy taste appears. Liver cooked or processed at 160 degrees will likely exhibit a lingering aroma and bitter taste that turns most people off. Cooked below 140 degrees exhibits an unpleasant metallic aroma. If you cook it at a temperature between these two indicators, then the offal will turn out just as you need.

You can mute the special aroma of beef liver by first soaking it in lightly salted cold water for 30 minutes, or in milk or curdled milk for 12 hours. The offal is then removed and dried on paper towels. Beef liver is usually sold sliced due to its large size. Veins and hard membranes are often found in the slices. They will need to be removed with a knife.

Recipes

There are many recipes on how you can quickly, simply and deliciously cook tender beef liver yourself; you just need to follow the recipe. To keep it soft and juicy, you shouldn’t fry it for a long time, you can marinate it.

In a frying pan

Frying in a pan is a classic way of preparing a long-familiar dish. Before frying, you will need to prepare the beef liver, that is, soak it in milk and cut it into small cubes. If you roll the product in flour, then when frying it will also be crispy. Fried juices and flour in a frying pan can then be turned into a sauce by simply adding water or broth.

European recipes often call for cooking liver in thin slices, which can be quickly sautéed with fresh herbs and seasonings. It's best not to use frozen because it won't cook evenly. A number of other additional ingredients complement the flavor of the liver. During cooking, onions provide the necessary moisture, sweetness, and slightly reduce the bright aroma. You can add wine vinegar or tomato sauce to the pan; beef liver goes well with sweet ingredients, for example, figs.

Some housewives are accustomed to pre-boiling the liver, but it is correct to fry it fresh, otherwise it will be very tough. It can be made in a frying pan with potatoes, onions and herbs. This dish can be served with fresh vegetables. In any form, liver is very useful for a nursing mother, but it should be consumed in small portions. It is important to monitor the reaction and rule out an allergy to the offal. You can use another recipe for preparing aromatic and tender liver. It will require:

1 kg of cow liver, cut into small slices;
½ cup olive oil;
1 garlic clove;
1 tbsp. l. fresh mint, finely chopped;
1 teaspoon salt;
¼ teaspoon black pepper.

Heat a large frying pan over medium heat and add olive oil. The offal is thoroughly washed under running water. You need to make sure that all the blood is washed away. Dry on paper towels. Using a sharp knife, remove the veins, if any. Cut crosswise into thin slices. In a small bowl, mix olive oil with chopped garlic, mint, salt and pepper. Generously coat the liver with this mixture and fry for 5-7 minutes on each side.

With gravy

To prepare chopped liver with gravy you will need:

1 kilogram of calf offal;
2 not too large onions;
carrot;
salt and pepper;
lard or oil.

Bring the liver in fat until lightly fried, add onions, carrots, salt and pepper. Fry for two minutes, at this time several tablespoons of flour are diluted in water and poured into a dish. Simmer for a few more minutes until the mixture thickens. At the end, you can add chopped herbs, but you should not add them while the pan is on the fire, as this will make the dish less aromatic. There are many options for how to make liver in gravy. Some housewives like to stew the offal with vegetables and not add flour to thicken it, but use the natural juice that the vegetables secrete as gravy. You can use tomatoes, eggplants, zucchini, bell peppers.

To increase hemoglobin

The liver is recommended for increasing hemoglobin in children and pregnant women, since it contains a lot of iron, which is essential for those with anemia. Unfortunately, liver has an exceptional aroma and taste, which is why it doesn’t have many fans. To prepare a dish that will help increase hemoglobin and hide the aroma of the liver, making it more tasty, you need to have on hand:

To create the sauce you will need:

6 large spoons of butter;
8 tablespoons flour;
salt and black allspice;
2 measuring cups milk.

Melt the butter over low heat, add flour, salt, pepper and stir. Remove from heat and gradually stir in milk, return to heat, stirring constantly until thickened.

You can prepare beef liver in the form of a spread.

For the dish you need:

Boil the liver in salted water for about 15 minutes. Fry the chopped onion and a clove of grated garlic in melted butter until tender. Grind the offal with a blender, add onion and remaining ingredients. The mixture is mixed well and eaten with bread.

There is a great dinner recipe that requires:

Heat the oil in a heavy frying pan, dip the liver in flour and fry in hot oil. Fry on both sides, add onion, tomato paste and simmer for about 5 minutes. Add peach slices and bring the dish until fully cooked.

Melt 2 tablespoons of the creamy product in a sufficiently sized frying pan over low heat. Fry the onion until golden brown for 5 minutes, stirring, remove it to a separate plate. Mix flour, salt, pepper and Italian seasoning in a shallow bowl. In another, beat the egg and milk. It is necessary to cut the liver thinly diagonally, rinse and dry on paper towels.

Dip the offal pieces into seasoned flour, then into the egg-milk mixture, cover with oats and fry in a frying pan in butter. Place the dish on a plate with previously fried onions and sprinkle chopped herbs on top. You can top it with sauce, which is easy to prepare. Bring the broth to a boil, add flour, sherry, salt and pepper. Stir everything well and bring until thickened.

For children

The offal is given to a child from the age of 8 months, as it is very beneficial for the body. For infants up to one year old, the product is introduced into the diet gradually, observing whether he or she has an allergic reaction. From the age of three, when you have good teeth, you can make liver pancakes and give goulash from the offal. This dish goes best with vegetables; you can puree it in a blender and feed it. But before you make such a product at home, you should understand that you need to choose only fresh, unfrozen liver for your child. If it was taken from an old cow, then the aroma will be stronger, so it is advisable to purchase a calf organ.

Beef liver puree can be made into a paste or pate, in this form the dish turns out to be more tender and pleasant to the taste. There is no need to add seasonings; it is better to simply boil the product and grind it with water in a blender. As the child gets older, fried foods and spices are gradually introduced into the diet. Before cooking, the liver is carefully prepared, all connective tissue is trimmed, fatty deposits and veins are removed. The offal is soaked overnight in water or milk for at least eight hours.

You can make a delicious recipe for a child if he has already grown up and does not have an individual intolerance to the ingredients listed below. Fry garlic and shallots and leeks in butter. Place the mixture in the refrigerator for 30 minutes. At this time, rinse the liver and dry it on paper towels. Add the liver to a food processor with lard or any other animal fat and grind until smooth. Add an equal part of meat, for example, chicken, turkey, and put hard-boiled eggs there. Mix all this well with a blender or inside a food processor.

Fresh herbs and seasonings are added to this pate, which fill it with a special aroma and remove the metallic taste. Paprika and chili go wonderfully with this pate. Be sure to add a little lemon juice or vinegar; you can replace it with soy sauce or mustard. Now pour the cream into the mass and, stirring, make sure that the consistency does not turn out to be too liquid. You can check it very easily: take a small amount of the mixture onto a spoon and turn it upside down. The pate should stick to it and not fall off within a few seconds. If it disappears, add a mixture of white bread dipped in milk and eggs.

Shashlik

Beef liver makes an amazing kebab if you learn how to cook it correctly. To prepare, you will need offal cut into small cubes or strips, onion rings and bacon, cut in half. Thread a strip of liver, a piece of onion, and a piece of bacon onto skewers; this will need to be done as tightly as possible. You can’t overcook the shish kebab on the skewers, because then it will be dry. It is enough to wait until the bacon is well fried and releases its juices to the dish.

Shish kebab made from liver and pork mesh is simply excellent. You will need to cut it into small pieces, put a piece of offal inside, or vegetables: tomato, potato, zucchini. They will be perfectly saturated with juice, and the liver will not turn out dry due to the fact that all the moisture will remain inside.

Diet options

Nutritionists advise consuming the product boiled or steamed, or baked if you do not want to increase its calorie content. It's best to sauté with vegetables that produce enough juice so that you don't need to add a lot of oil. You can prepare yourself a good and low-calorie salad with carrots for breakfast. The liver is boiled or quickly fried, crumbled into small pieces into a deep bowl, into which boiled carrots, grated on a coarse grater, and chopped onions are added. The salad is coarsely chopped and mixed with the already crumbled ingredients with a little salt and olive oil.

You will learn how to cook tender beef liver in the following video.

One of the most useful cow by-products is liver. It contains calcium, magnesium, phosphorus, zinc, vitamins A, B and folic acid. But the amount of these vital microelements depends only on how to prepare beef liver. If it is incorrectly selected and thermally processed, then instead of a tasty, healthy and juicy dish, you can end up with tight pieces of a stringy product.

You need to choose your liver very carefully so that the money spent on its purchase is not wasted. Low-quality offal should never be eaten. Therefore, always consider the following aspects:

Before you start cooking the liver, you need to properly process it. First remove the film. To simplify this process, pour hot water over the liver and then plunge into cold water. Next, you need to remove the veins and large vessels. You can soak the liver in a light solution of soda (1 teaspoon of soda per 1 liter of water) or milk, depending on the recipe you choose, to make it softer. Always salt the liver after cooking.

Beef Stroganoff with sour cream and beef liver

Liver Stroganoff style is an original Russian dish, which is probably why it is so popular and revered in Russia. You can often find beef stroganoff without tomato paste, although the classic recipe should have it. Before you start cooking, you should remove the membrane from the liver. Traditionally, this dish is served with potatoes, such as mashed potatoes or fries.

Main ingredients:

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

Liver pancakes

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

To prepare you need:

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

Classic liver pate

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

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

First you need to fry the pre-cleaned liver, cut into medium pieces, in sunflower oil. In another frying pan, bring the onion and carrots, chopped on a grater, to a soft state. Next, you should complete the most important step in preparing the pate - grind the finished ingredients using a meat grinder 2 times. Add soft butter and cream at room temperature to the resulting mass, mix thoroughly or beat with a blender until smooth. The sandwich pate is ready.

If you want to serve it as a snack, then you need to spread the pate in an even layer on parchment paper or foil in the shape of a rectangle and cool it in the refrigerator. Then apply lightly melted butter in an amount of 150 g. Using a knife, place on the pate and carefully roll it up into a roll. This appetizer is served cut into thin, small pieces.

Beef liver and garlic cake

Liver cake is truly a folk dish that has been especially popular since Soviet times. It is very simple and quick to prepare, and you can make new fillings each time or serve without them at all.

Required ingredients:

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

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

Salad with mushrooms and beef liver

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

To prepare the salad you will need:

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

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

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

In general, there are a large number of good recipes and ways to cook beef liver and at the same time preserve its benefits; it goes well with many foods and can serve as an independent dish, an addition to a side dish, or a complete snack. Bon appetit!