Who doesn't love cookie pies! And dumplings with potatoes and liver! And salad, and pate, and many other goodies ... Although the liver is considered a cheaper product than meat, this does not mean at all that it is somehow worse in its nutritional value. On the contrary, liver dishes are digested much faster and easier than the best meat, and there are much more vitamins and minerals in it than in pure meat. According to these and many other criteria, the liver is simply indispensable for maintaining health, so we will certainly include a variety of liver dishes in our diet. I bring to your attention my favorite, most delicious and practical recipes from the liver and offal.
- The taste of a liver dish depends on the quality of the liver used and how well it was cooked.
- The main criteria for the liver is the freshness and age of the animal. The younger the animal, the more tender and tastier the liver. Fresh liver is always smooth, moist and shiny, has a light red or light color. Brown color.
- Before cooking the liver, it is washed in cold water, cleaned of films.
- The liver will be more tender and tasty if soaked in milk.
- Veal liver has the best taste.
- Liver cooks much faster than meat. During the preparation of a particular dish, it is important to monitor the degree of readiness of the liver. As soon as the liver is cooked, we immediately finish the heat treatment.
- The liver is not fried salty, salt and spices are added literally at the last minute.
- The longer the liver is fried or boiled, the more rigid it becomes, the less tasty and less healthy it is.
- The liver is best fried in a well-heated pan.
- Boiled liver is usually used to make pâtés. It is important to know that the longer the liver is cooked, the more juice it loses and the tougher it becomes. Therefore, in order to preserve the taste and softness as much as possible, the liver is not boiled for long, put in boiling unsalted water.
- Most delicious liver- it is freshly prepared, so it is better to cook hot liver dishes immediately before meals and in the required quantities.
- Cold liver dishes retain their taste and nutritional properties well, so they can be prepared in advance.
A lot of people are very unflattering about this product. Say, no matter how much you cook the liver, it still turns out to be dry and tough, and the bitterness inherent in it can completely ruin the dish. Or maybe they just don’t know how to cook liver deliciously?
Among gourmets, veal liver is especially appreciated, the color of which varies from light brown to red, it is the most delicious and tender. Calf's liver is especially tasty in a fried or baked form, but it must be stewed with care - after a long stew, it becomes tough. The largest liver is beef, reaching 5 kg, dark color with a bitter and even slightly harsh taste. You can improve the taste of beef liver only by soaking it for a couple of hours in milk. This process will not only relieve the liver of bitterness, but also make it softer and softer. Pork liver differs from the liver of other animals in the presence of porosity when cut. Weighing up to 2.5 kg, color from dark red to dark brown. It is not as tender as veal, but it does not have such a rough film as beef. However, before cooking, it also requires soaking in milk to remove bitterness and give tenderness and softness.
Some housewives go the other way and choose the bird's liver. Turkey liver is less caloric and significantly inferior to chicken liver in terms of vitamin content, but it is no less healthy and tasty. Fresh and high-quality poultry liver has a brown color, a shiny and smooth surface.
Whichever liver you choose, try to buy a fresh rather than a frozen product. The smell of fresh liver is sweetish, sourness is a sign of spoilage of the product. The surface of the liver you choose should be smooth, elastic, free of stains, damage and scratches. Remove cling film immediately before cooking. First, rinse the liver in cold running water, then place in warm water for a few minutes. After removing from the water, cut a part of the liver on one side and carefully separate the film. To get rid of the film on pork liver, also rinse it, then place it in boiling water for 20 minutes. Be sure to remove large veins and vessels.
In order to cook the liver deliciously, cut it into portions, soak in cold milk for 40 minutes, then remove it and dry it with a regular paper towel. No milk? Use regular baking soda. Sprinkle each piece with it and leave for 1 hour, then rinse in cold running water. It is better to salt liver dishes at the end of cooking.
By following these simple rules and armed with our recipes, you will learn how to cook liver deliciously, and this useful product will appear on your table more often.
Pork liver stewed in sour cream
Ingredients:
400 g pork liver,
1 onion
1 garlic clove
200 g sour cream
1 tsp mustard,
1 tsp flour,
100 g milk
vegetable oil, parsley, salt, spices - to taste.
Cooking:
Soak the liver in milk for 30 minutes. When the time is up, remove the liver and squeeze out the excess milk. Pour 2 tbsp into a heated pan. vegetable oil, put finely chopped onion and prepared liver there. Fry for 10 minutes. Separately, in a cup or glass, mix flour, mustard and sour cream, add this mixture to the pan and simmer for 10 minutes. Add the garlic passed through the press, chopped parsley, spices to the total mass and simmer until tender. At the end of cooking, add salt to taste.
Liver Stroganoff
Ingredients:
500 g veal liver,
2-3 bulbs
300 g sour cream
flour for dusting,
Cooking:
Rinse the liver, cut into small pieces and soak for 30 minutes in milk, then dry with a paper towel. Cut the onion into half rings and fry in vegetable oil. Then remove the onion from the pan and fry the liver in the same vegetable oil, after rolling it in flour, no more than 5 minutes on each side. Add sour cream and onion to the liver, mix, let it boil a little without a lid to evaporate the liquid, and simmer for 15 minutes, already under the lid. At the very end of cooking, add salt and black pepper to taste.
Schnitzel from the liver
Ingredients:
200 g beef liver,
200 g crackers,
100 g flour
vegetable oil - for frying.
For batter:
2 eggs,
1 pinch of salt
20 ml cream
1 tbsp (no slide) flour.
For white sauce:
100 ml cream
2 cloves of garlic
salt - to taste.
Cooking:
Prepare the liver, cut it into portions, salt, pepper and let stand. To prepare the batter, take the eggs, separate the yolks from the whites. Salt the yolks, add cream, flour and gently fold the whites whipped into foam into the mass. Prepare separate containers for flour and breadcrumbs. Roll the liver pieces in flour, dip in batter and roll in breadcrumbs. Put the prepared pieces in a preheated pan with vegetable oil and fry over low heat for 5-7 minutes on each side. To prepare the sauce, pour the cream into a hot pan, add chopped garlic, salt and bring to a boil. Pour the finished schnitzels with white sauce.
Liver in a potato-cheese "coat"
Ingredients:
300 g liver,
150 ml dry red wine
2 potatoes
1 egg
100 g hard cheese,
vegetable oil, salt, ground black pepper - to taste.
Cooking:
Peel the liver and soak in wine for 1 hour. Grate potatoes and cheese on a coarse grater, mix, add an egg and mix well. Dry the liver, rub with salt and pepper and cut into slices. Next, take some potato mixture, flatten it on the palm of your hand, put a slice of liver on the mixture and cover with the mixture. Squeeze the resulting pie a little and put it in a frying pan in heated vegetable oil. Fry the liver "under the coat" over moderate heat so that both the potatoes and the liver are well fried on both sides.
Liver baked in pots
Ingredients:
500 g liver,
8 potatoes
2 bulbs
1 carrot
1-2 tomatoes
4 tbsp butter,
salt, pepper, bay leaf, garlic, herbs - to taste.
Cooking:
Cut the prepared liver into pieces, fry in oil and put in ceramic pots. Add sliced potatoes, tomatoes, onions, carrots, salt, pepper, bay leaf, pour hot broth or water. Cover the pots with liver and vegetables with lids, put in the oven and simmer at 180°C for 20-30 minutes. When serving, sprinkle the liver in pots with chopped garlic and herbs.
Hot liver appetizer with mushrooms
Ingredients:
400 g liver,
200 g fresh mushrooms,
1 onion
butter, sour cream sauce and cheese - to taste.
Cooking:
Cut the prepared liver into strips. Rinse and boil the mushrooms, put them in a colander and cut into strips too. Chop the onion and fry it lightly in butter. Fry the liver and mushrooms, add the onion, put the ingredients in a baking dish, pour sour cream sauce on top, sprinkle with grated cheese and bake in an oven preheated to 180 ° C for 30 minutes.
Liver pate
Ingredients:
1 kg of liver
200 g butter,
2 bulbs
salt, bay leaf, ground black pepper - to taste.
Cooking:
Boil the prepared liver in salted water until soft, add bay leaf and pepper. Pass the finished liver through a meat grinder, mix with melted butter. If desired, add chopped fried onions to the finished liver pate.
Turkey liver in cheese sauce
Ingredients:
500 g turkey liver,
100 g hard cheese,
75 g butter,
2 tbsp vegetable oil,
150 ml 30% cream,
150 ml milk
50 ml dry white wine
2 tbsp flour,
2 sprigs of dill and parsley,
Cooking:
Rinse the liver, dry with napkins and cut into pieces. Heat the vegetable oil in a frying pan and fry the liver in it until golden brown. Salt, pepper, pour wine over and continue to fry until the wine has completely evaporated. Then put the liver on a plate. Heat the butter in a frying pan and fry the flour in it. Add the cream diluted with milk to the pan, mix well so that there are no lumps, salt and pepper to taste. Then add the grated cheese to the pan and stir until the cheese is completely dissolved. Put the liver in the pan and heat it together with the cheese for 1 minute. Sprinkle the finished dish with chopped herbs and serve.
Pancakes from the liver "Gentle"
Ingredients:
500 g of any liver,
1 carrot
1 onion
3 eggs,
100 ml milk
2 tbsp flour,
2 tbsp starch,
1 tbsp mayonnaise,
10 g greens
salt, black ground pepper - to taste.
Cooking:
Peel and finely chop the onion, fry it in hot vegetable oil until lightly browned. Grate the carrots on a coarse grater and fry together with the onion for 2 minutes. Transfer the vegetables to a bowl or blender bowl. Wash the liver well and clean from the bile ducts and film. Place the liver in a bowl with vegetables, add eggs, salt and pepper to taste, add spices and herbs if desired. Then add flour and starch, pour in milk, add 1 tbsp. vegetable oil and mayonnaise and grind everything with a blender. Ready dough The consistency should be like thick sour cream. Bake pancakes in a preheated pan with vegetable oil on both sides.
Meatballs from the liver
Ingredients:
200 g veal liver,
1 egg
30 g fat
60 g crackers,
20 g flour
10 g parsley,
salt, pepper - to taste.
Cooking:
Pass the raw liver through a meat grinder, add the egg, butter, breadcrumbs, salt, pepper, chopped parsley and mix thoroughly. Form small balls, roll them in flour and boil in salted water. Serve liver meatballs with broth, fried cabbage or cabbage soup.
Hepatic saltison
Ingredients:
700 g liver,
300 g fat,
1 onion
2 eggs,
2 heads of garlic
1 stack semolina,
salt, pepper - to taste.
Cooking:
Scroll the raw liver in a meat grinder. Finely chop the onion and fry it in butter. Mix the liver with eggs, chopped garlic and semolina and leave for 20-30 minutes to make the semolina swell. Add finely chopped lard, spices, onions, mix well and put the resulting mass into plastic bag(or better still in 2-3, so as not to burst), dip in warm water and cook for 2.5-3 hours. You can use intestines instead of a bag and bake liver saltison in the oven.
Liver pies "Lakomka"
Ingredients:
600 g liver,
8 potatoes
4 eggs,
3 bulbs
2 tbsp ground crackers,
butter or margarine, salt, ground black pepper - to taste.
Cooking:
Scroll the liver through a meat grinder. Boil potatoes, remember them, or also pass them through a meat grinder. Fry finely chopped onion in oil until golden brown. Mix what you got mashed potatoes with liver, add eggs and fried onions, mix, salt and pepper. Form pies from the resulting mass, roll them in breadcrumbs and fry over low heat until cooked.
Liver cutlets
Ingredients:
500 g chicken liver,
½ stack boiled rice,
1 onion
1 egg
1 tbsp starch,
milk, nutmeg, salt, pepper - to taste.
Cooking:
Cut the liver into small pieces and soak in milk for 2 hours. Then twist the liver with onions through a meat grinder, add rice, egg, starch, spices to the resulting mass. Spread the mass with a tablespoon on a preheated pan with vegetable oil and fry the cutlets on both sides over high heat. Put the fried cutlets in a deep frying pan, add a couple of tablespoons of water, cover and simmer for a few more minutes.
Liver rolls with apples
Ingredients:
500 g liver,
1 onion
300 g apples
200 g smoked bacon,
1 tbsp butter,
2 tbsp sour cream
flour, bay leaf, salt, pepper - to taste.
Cooking:
Remove the film from the liver, cut it into slices, lightly beat off, put a piece of apple on each, roll it into a roll, wrap it with a thin strip of bacon and tie it with a thread. Fry the finished rolls in hot oil, transfer to a stew pan, add broth or hot water, as well as chopped and fried onions, and simmer the dish under a closed lid. After 20 minutes, add salt, spices and continue to simmer until tender. Remove the finished rolls from the broth to a separate dish, remove the threads, and add sour cream mixed with flour to the broth. Serve the rolls with sauce.
Warm chicken liver salad
Ingredients:
200 g chicken liver,
1 carrot
1 onion
1 Bell pepper,
salt, black ground pepper - to taste.
Cooking:
Rinse the liver, dry and finely chop, cut the onion into half rings, carrots into strips, sweet peppers into rings or half rings. In vegetable oil heated in a frying pan, fry the liver for 3-5 minutes, add chopped vegetables, salt, pepper and fry until tender, stirring occasionally, 8-10 minutes.
Now you know the secrets of how to cook liver deliciously. Bon appetit and new culinary discoveries!
Larisa Shuftaykina
And minerals, as well as well absorbed by the body. However, many people dislike liver because of its peculiar taste or because it comes out tough and dry. Lifehacker's tips will help eliminate all these shortcomings and make a liver fan out of any picky.
Secrets of selection, processing and preparation
How to choose the right liver
To make the dish tasty and healthy, you need to choose a high-quality and fresh liver. To do this is quite simple.
- pay attention to appearance product. The liver should be elastic, soft, moist and shiny, without scratches and damage. The presence of spots and blood clots is unacceptable. They may indicate a rupture of the animal's gallbladder, which automatically gives the liver a bitter taste.
- The color of the liver should be neither too light nor too dark. Remember: good beef liver is a ripe cherry, pork liver is reddish brown, chicken liver varies from light brown to brown red, and turkey liver is dark red.
- Fresh liver has a sweetish metallic flavor. A sour smell indicates that the product is spoiled.
- There should be no excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or refrozen.
How to cook soft liver
- First you need to remove all vessels, cores and films. In the case of beef liver, this is quite simple. But, to facilitate the procedure, you can hold it in warm water for several minutes. The film of pork liver is 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.
- The sour marinade will give additional softness to the liver. For its preparation, juice or lime or a couple of tablespoons of vinegar is suitable. Mix one of these ingredients with water and soak the liver in it for a few hours before cooking.
- Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
- The last way - for those who like to apply physical strength. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.
How to cook delicious liver
- So that the liver, especially pork, does not get 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.
- Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also rid the dish of bitterness.
- But to mask the specific liver taste, products with strong, pronounced aromas will help. good choice will be onions, garlic, chili peppers and fragrant herbs such as thyme or sage.
How to cook juicy liver
- The main thing is not to overcook. To keep the liver juicy, it is enough to fry each side in a well-heated pan for 5 minutes (or less).
- If you dip the liver pieces in flour or batter before frying, the juice will definitely remain inside.
- Sour cream or cream - faithful friends juicy and soft liver. It is recommended to extinguish it in them for no more than 20 minutes.
- The last item on the list and during cooking will be salt. It absorbs moisture, so it is better to add it at the end.
Dishes from the liver
yummly.comIngredients:
- 900 g chopped beef liver;
- 1 ½ cups of milk;
- 60 g butter, divided into pieces;
- 2 large sweet onions;
- 2 cups of flour;
- salt;
- pepper.
Cooking
Gently wash the liver under cold water place in a bowl and pour over milk. It should completely cover the by-product: if the volume of milk indicated 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 in advance and let it stand for 1-2 hours.
Place half in a large skillet and melt over medium heat. Add chopped onion, bring it to softness and set aside on a plate.
Put the rest of the butter in the same pan. Take the liver out of the milk, pat dry paper towels and roll in the flour, salt and pepper mixture. When the butter has melted, turn up the heat and place the liver pieces in the pan.
Fry the liver on both sides until golden brown. Return the onion to the skillet, turn the heat down to medium, and simmer for a while longer.
The remaining cooking time depends on your preferences, but still, you should not fry the liver too much. It is enough that it browns well on the outside, and remains a little pink inside.
yummly.com Ingredients:
- 400 g chicken liver;
- 300 g of softened butter;
- olive oil;
- 2 shallots;
- 2 cloves of garlic;
- a few sage leaves;
- 1 pinch of ground mace (muscat color);
- 1 small glass of brandy;
- sea salt;
- freshly ground black pepper.
Cooking
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 melted butter into a separate bowl and set aside to cool. For the pâté, only refined yellow butter is required, light residues can be discarded.
Peel and finely and garlic. Heat a small amount of olive oil in a frying pan. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.
Wipe the surface of the pan with paper towels, increase the heat and put the liver with for the most part sage leaves. Fry the liver on each side for two minutes so that it browns on the outside and remains pink on the inside. If overcooked, it will lose its delicate texture and the pâté will turn out grainy.
Add brandy. Be careful: alcohol can flare. Salt and pepper the liver and simmer it for about a minute.
Remove the liver from the heat and, along with the onion and garlic, transfer to a food processor. Grind the ingredients to a puree, then add the mace and most of the melted butter. Continue grinding until smooth.
Transfer the pate to a prepared container, sprinkle with sage leaves on top and cover with the rest of the melted butter with a spoon. Place 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 oil is not violated, the liver treat can be stored for up to two weeks.
commons.wikimedia.org Ingredients:
- 500-600 g of pork liver;
- 3 tablespoons of pork fat;
- 1 shallot;
- 500 g fresh forest mushrooms;
- 3 tablespoons of olive or butter;
- 1 large onion;
- 1 clove of garlic;
- 1 sprig of thyme;
- 2 sage leaves;
- 2 tablespoons of dry sherry;
- 50 ml dry white wine;
- 250 ml chicken broth;
- 100 ml heavy cream.
Cooking
Heat a large frying pan over high heat, add the pork fat and when it is melted, add the liver. Fry it on all sides until brown.
Transfer the browned liver with chopped shallots to a saucepan and then simmer for 20-25 minutes. When the liver is firm (or when the food 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. Place a large saucepan over medium heat, heat oil in it and add . When they turn a little more brown and excess fluid evaporate, add chopped onion and garlic to the pan. Continue cooking until mushrooms soften. Then add thyme and chopped sage leaves. Mix well and pour sherry and white wine into a saucepan.
Increase the heat to high and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous paragraph. When the stew thickens, pour the cream into the saucepan and stir. Taste the dish, salt and add more seasonings 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!
How to cook beef liver to be soft and juicy, not dry and hard? Often this useful by-product when frying turns out to be overdried, which significantly spoils its taste. In this recipe, we will show you how to cook beef liver, which has a delicate texture and excellent taste. At the same time, it takes very little time to cook.
cooking
1. Rinse the liver, dry it, remove the veins, films, vessels. Cut into pieces about the width of a matchbox.
2. Add salt and pepper to the flour, mix everything. In the resulting mixture, roll each piece of liver, evenly on all sides. Thanks to the flour, the offal will not burn during frying and will be covered with a light crust.
3. Cut the onion into half rings, not very finely.
4. Warm up vegetable oil. On medium heat, place the liver pieces in the pan. Fry on one side and then on the other side for a minute, just until browned.
5. Add onions. Stir, fry the products for another 2-3 minutes.
6. Pour some clean boiled water into the pan. Cover the pan with a lid. Set low heat. Cook for another 6-7 minutes.
Check readiness by piercing pieces of offal with a knife. If no blood is released from the puncture, this indicates complete readiness.
- It is not recommended to fry beef liver for longer than 10 minutes. If you overexpose it on fire, it becomes harsh.
- As a side dish, rice, pasta, potatoes are suitable. Pickled cucumbers, vegetable salads also go well with the liver.
- The quality of the product also affects the taste of the dish. It is advisable to choose chilled rather than frozen liver. If it is fresh, it will have a slightly sweet smell. The sourness in the smell suggests that it is better not to buy such a liver.
- To remove the film from the liver was easier, you must first hold it for several minutes in warm water.
Perhaps only the lazy did not talk about the benefits of offal. And how much delicious meals you can cook from them! Today we will look at how to fry beef liver so that it turns out tender and juicy. We offer a selection of several simple recipes.
Cooking class from experienced chefs
How to fry beef liver? Here are some simple secrets:
- When frying offal, you need to use a breading mixture, for example, sifted flour or crackers. Then the liver will be soft inside.
- How long to fry beef liver in time? The rule is simple: the less time the offal is fried, the softer and tastier it will be. The main thing is not to overcook the liver, as it will be covered with a very thick crust.
- If there are no tomatoes, add tomato paste or thick juice to the dish.
- Add a little freshly squeezed lemon juice to the marinade or breading mixture. This will help preserve the juiciness of the offal and give the dish a savory note.
- It is better to soak the liver in purified water or milk before frying.
The classic and easiest recipe
First, consider how to properly fry beef liver with onions. This recipe has long been considered a classic and is very easy to perform.
Compound:
- 0.5 kg of beef liver;
- 1-2 bulbs;
- ½ tsp table salt;
- sifted flour;
- refined vegetable oil.
Cooking:
Advice! To make it easier to remove the film from the liver and cut it, slightly freeze it. There is another secret - pour boiling water over the offal.
On a note! Complement the taste fried liver can be sour cream sauce and a variety of vegetables.
Tender and juicy liver chops
How to fry beef liver so that it is soft? Try to cook fragrant and juicy chops. Their recipe is simple and you can make them in minutes. delicious lunch or dinner.
Advice! Since the liver will need to be beaten off, it should not be completely thawed. Frozen offal is easier to work with.
Compound:
- 0.5 kg of beef liver;
- 1-2 eggs;
- sifted flour;
- salt;
- purified vegetable oil;
- ground black pepper.
Cooking:
Attention! Checking whether the liver chops are ready is simple: pierce them with a fork. If clear juice is released without bloody impurities, then the dish is ready.
Fried steaks with spicy sauce
Let's consider another interesting way how to fry beef liver in a pan. The highlight of this dish is the sauce made from onions and bacon. This dish is best served with a potato side dish.
Compound:
- 0.5 kg of beef liver;
- 50-70 g bacon;
- 1-2 bulbs;
- ½ st. sifted flour;
- salt;
- milk;
- ground black pepper and cayenne;
- 30 g of soft butter;
- purified vegetable oil;
- 1 st. purified water;
- 2-3 tbsp. l. guilt.
Cooking:
Attention! You need a little oil, because the bacon will release fat.
The secret of this dish lies in the mustard, with which we will grease the liver pieces right in the pan. Mustard will create a real miracle even with not the most delicate offal.
Compound:
- ¼ st. sifted flour;
- 0.5 kg of beef liver;
- salt;
- ground black pepper;
- 2 tbsp. l. refined vegetable oils;
- 2 tbsp. l. soft butter;
- 2-3 tbsp. l. any mustard.
Cooking:
- Rinse the by-product, dry it and cut into slices 1 cm thick.
- Sift flour and mix with ground pepper and salt.
- Roll each piece of liver in flour on all sides.
- Heat vegetable oil and butter in a frying pan.
- Fry the liver pieces until golden.
- Then grease them on both sides with mustard. Fry for 2-3 more minutes on each side.
- Such a liver goes well with mint sauce, potatoes and tomatoes.
