Soft fried beef liver in a frying pan. Delicious and tender steak: fried beef liver in a pan

Beef liver has a number of vitamins that are so necessary for a full-fledged human life: vitamins C, B, A. This set of vitamins can significantly improve the structure and color of the skin, make the hairline thicker and healthier, activate the brain and greatly facilitate the functioning of the kidneys in person.

Trace elements and minerals that are part of this product are very necessary for people who suffer from atherosclerosis and diabetes. In addition, the liver, better than any other medicine, helps to fight anemia, that is, a lack of a large amount of iron in the human body.

A huge plus of the liver is not only in the most useful properties, but also in its amazing and unusual taste, the main thing is to be able to cook it correctly.

A dish made from fried beef liver always turns out to be very tasty. The liver is considered the most popular offal, which not only has a low cost, but can also be purchased in almost every store. This offal is quite easy to process, and versatile in the preparation of various dishes. The liver is loved not only by novice hostesses, but also by experienced chefs.

Roasting the liver with a variety of additives is the easiest way to cook it, and one of the most successful, it is very difficult to cook a badly fried liver, unless you oversalt it or overcook it on fire, which will make it tough. Well, satellite products for the liver can be very different: garlic, herbs, onions, wines, tomato paste, sour cream, mustard, vegetables, ginger. In this article, the most delicious and easy-to-cook fried liver recipes will be selected. Before you start cooking, first of all, you need to choose the right one.

Preparing the liver before frying, three simple rules

Compliance with these rules will allow you to cook a truly royal liver, be it beef, pork or any other, it will become incomparably tender and very tasty in taste.

1. First of all, it is imperative to remove the entire film from the liver. If this is not done, the film will shrink during frying, and the liver will be rubbery and very tough in taste.
2. After the film is removed, the liver should be soaked, this will get rid of bitterness. You can soak the liver not only in plain running water, but also in cold milk, this will give the dish a special piquancy, and the taste of the liver will be very delicate. Another option is to mix milk with water fifty-fifty. The prepared liver should be soaked for at least thirty minutes.
3. It is recommended to always use breading. If the liver is breaded, then it will turn out to be very juicy, since the crust formed from the breadcrumbs will retain all the juice and will not allow it to flow out.

And of course, cooking time is very important. Under no circumstances should the liver be overexposed. After all, it is precisely thanks to the correct exposure of the frying time that it will make it possible not only to achieve an unusual taste, but also to preserve all the useful and gustatory properties of the liver.

Recipe 1. Tender fried liver with mustard

Required Ingredients :

1. Mustard forty grams;
2. Vegetable oil forty grams;
3. Butter forty grams;
4. Flour sixty grams;
5. Salt pepper.

Cooking :

The liver is thoroughly washed, dried and cut into cubes one centimeter in size. Next, salt, flour, pepper are mixed, in the resulting flour mixture, beef liver is breaded.

In a frying pan on the stove, a mixture of butter and vegetable oil is heated, and the liver is fried over high heat until browned, then mustard is added and everything is thoroughly mixed until the mustard is evenly distributed between the pieces of the liver. Fry for fifteen to seventeen minutes, over medium heat until fully cooked.

Also, you can add not only onions to this recipe, but also other ingredients to your taste.

There are many fairly quick recipes for cooking the liver, the following version of its preparation will not take you too much time, and therefore it is simply indispensable for all occasions.

Recipe 2. Fried liver in tomato sauce

Required products :

1. Beef liver seven hundred grams;
2. Tomato juice three hundred mg;
3. Parsley forty grams;
4. Dried onion five grams;
5. Lemon juice thirty ml;
6. Salt pepper.

Cooking : the liver is thoroughly washed, dried and cut into pieces five centimeters long and one thick. parsley finely chopped. Heat oil in a frying pan, put chopped liver, chopped parsley into it, pour over everything with lemon juice, mix everything well and fry until golden brown. When the liver becomes rosy, add the onion and pour in the tomato juice, mix until smooth and simmer for twenty minutes over low heat until fully cooked, then salt, pepper and mix. The dish is served hot at the tolu.

Dried onions can be easily replaced with fresh ones. Then it is immediately necessary simultaneously with the liver, lowered into a pan and fried until browned.

Recipe 3. Fried tender liver in Stroganoff style

Required Ingredients :

1. Beef liver six hundred grams;
2. Onion three bulbs;
3. Sour cream five hundred grams;
4. Vegetable oil fifty ml;
5. Tomato paste twenty grams;
6. flour twenty grams;
7. Sauce twenty grams;
8. Pepper, salt, herbs.

Cooking : the liver is thoroughly washed and cleaned of films, cut into cubes one centimeter thick and four long. Spread in a frying pan in hot oil, salt, pepper and fry well. In another dry frying pan, fry the flour to a light brown color, sprinkle it on the liver, mix thoroughly and add separately fried onions, tomato paste, sour cream, mix until smooth and bring to a boil. Stew for fifteen minutes over low heat. It is served hot on the table.

Recipe 4. Beef caramel liver in tomato

Required products:

1. Beef liver five hundred grams;
2. Water one hundred ml;
3. Ketchup fifty grams;
4. Flour fifty grams;
5. Sugar brown forty grams;
6. Vegetable oil thirty ml;
7. Soy sauce thirty ml;
8. Vinegar thirty ml;
9. Garlic powder five grams.

Cooking : cut the liver into thin sticks. The flour is mixed with salt and pepper, the liver is breaded in the resulting mixture. Water is mixed with the rest of the ingredients, the oil is not touched. It is heated in a frying pan, the liver is sent there and fried until browned, then it is poured with the resulting mixture and stewed for twenty minutes over low heat until fully cooked.

Recipe 5. Fried Beef Liver in White Wine Sauce

Required products:

1. Beef liver six hundred grams;
2. White wine one hundred ml;
3. Garlic four cloves;
4. Red onion two pieces;
5. Parsley one bunch;
6. Butter forty ml;
7. Cognac fifty ml;
8. Olive oil ten ml;
9. Sea salt ten grams;
10. Freshly ground black pepper five grams.

Cooking : finely chop the parsley, cut the onion into thin half rings, fry it over high heat in half the butter until transparent. The garlic is crushed or crushed and sent to the onion, fried for four minutes, salted with pepper and the wine is carefully poured in, it is almost completely evaporated, half of the chopped parsley is added, mixed thoroughly and the sauce is removed from the stove.

The liver is well washed and dried, the films are removed, cut into thin strips. A thick-bottomed frying pan is heated on the stove, the remaining butter is added, olive oil is poured in, the liver is laid out, salted, peppered, and fried for three minutes on both sides. Then all the cognac is poured into the liver, everything is mixed well and stewed for one minute. Before serving the liver to the table, it is poured over with a richly prepared sauce and sprinkled with the remnants of chopped parsley.

Recipe 6. Oriental fried beef liver

Required products:

1. Beef liver seven hundred grams;
2. Garlic two cloves;
3. Vegetable oil forty ml;
4. Starch seven grams;
5. Salt;
6. Ground ginger five grams;
7. Greenery;
8. Sauce forty ml;
9. Chicken broth forty ml;
10. Soy sauce twenty ml;
11. Tomato paste twenty grams.

Cooking : thoroughly washed and prepared beef liver, cut into thin slices, and then these slices are cut into strips of two and a half centimeters. Ginger is mixed with starch and salt, half vegetable oil and water are poured in and brought to a homogeneous mass. The liver is breaded in the resulting starch mixture and left for twenty minutes.

The remaining vegetable oil is heated in a frying pan and the liver is quickly fried on all sides, greens are added, mixed and fried for another forty seconds. Next, mix the broth, tomato paste, sugar, soy sauce, pour the resulting mixture into the liver, bring to a boil and simmer for two minutes, remove from heat. Before serving, pour the finished liver with sauce.

Recipe 7. Beef liver with onions and homemade

Ingredients needed for the dish:

1. Beef liver eight hundred grams;
2. Milk three hundred ml;
3. Onion four heads;
4. Mayonnaise;
5. One raw egg;
6. Salt;
7. Ground black pepper;

Preparing beef liver for frying : one of the main secrets, which is the basis for obtaining a soft and tender liver, is its competent processing before cooking. They take a raw liver and cut out all the veins and bile ducts from it. Next, remove all the existing film that covers the entire liver. If you leave the liver in a container in which warm liquid is poured for five minutes, the film will be removed very easily. Do not forget that this stage of processing the liver is the most important in the entire process of preparing the liver. If you do not remove the film, then in the end the dish will turn out to be very bitter.

Cooking

• Take a container, pour milk into it. Then a raw chicken egg is broken into it. Next, take the liver and cut it into small pieces of medium thickness, equal to about two centimeters. The pieces that have turned out are dipped in a mixture of milk and eggs and left in it for forty minutes. This method of soaking is able to give the liver tenderness and special softness.
• Next, grease the pan with vegetable oil and heat it over high heat. Then reduce the heat, and gradually remove the pieces of the liver from the mixture and put them in the pan. The remaining mixture is not poured, as it may come in handy later. The liver is slightly fried on both sides, peppered, salted. It is not recommended to fry the liver for too long, as its soaking will be in vain if it is overcooked and becomes very tough.
• Then the onion is cut into thin rings and fried until golden brown in vegetable oil in a clean frying pan.
• They also prepare a medium-sized saucepan and lay out the layers in it in the following sequence: beef oven, a little mayonnaise, onion, mayonnaise, a little liver, mayonnaise, onion, and so on until the ingredients run out. Then, with the mixture that remains, after soaking, pour the layers in the pan. The layers should float a little in this mixture. If the mixture is very small, then it is necessary to add water. This does not affect the softness of the liver in any way.
• Salt the contents of the pan, and close the lid. Put it on a slow fire and simmer for ten minutes.
• At the end of the time, the pan is removed from the fire. The finished dish is served hot. You will be pleasantly surprised by the delicate taste and aroma of beef liver.

Preparing various fried beef liver dishes is really quite simple, you just need to try it once, and you can see for yourself! Such an inexpensive, quick and tasty lunch or dinner with great pleasure will be eaten by the whole family. Also, a liver dish can be a great decoration for any holiday table.

Properly cooked beef liver, although it is an offal, is in no way inferior to meat, and wins by a wide margin in terms of cost. This offal has a slightly specific, pleasant taste, and is very useful due to the presence of B vitamins, iron and phosphorus. Today we will cook delicious fried beef liver steaks with onions.

Wash a piece of liver and let it drain with water. Cut the liver into portions, I cooked fairly large steaks. Then you can start cooking the dish, or soak the liver pieces in milk (about 20 minutes), with this step you can kill "three birds with one stone" at once: any bitterness will disappear from the liver, the meat will become soft, tender and juicy. And if you decide to stew the liver, then such a step will allow you to cook the dish without adding water.

Cut the onion into large half rings (or as you like).

Pour flour into a plate and roll each piece of beef liver thoroughly. Heat vegetable or olive oil in a frying pan and put meat and onions there.

Fry the liver on one side for about 10 minutes. Then turn over, salt and season with pepper to taste, fry for another 10 minutes under the lid.

Such a useful product as beef liver certainly deserves special attention. And the tastier the dishes prepared from it are, the more often you will want to see them in your menu. Today we will start with the simplest and tell you how you can deliciously fry fresh beef liver in a pan.

How delicious to fry beef liver in a pan with onions?

Ingredients:

• bulb bulbs - 145 g;
• - 70 ml;
• wheat flour - 130 g;
• salt.

Cooking

When starting to cook beef liver, you need to rinse it and get rid of films and vessels. After that, it is necessary to cut the product into steaks or sticks with a thickness of no more than one and a half centimeters.

At the same time, we clean the onions and cut them into half rings or rings. Now we bread the prepared pieces of beef liver in flour and put it in refined sunflower oil heated in a frying pan. We cover the product with onion half rings on top and fry the dish for five minutes on one side, and then turn over, add some salt, cover with a lid and keep on fire for another seven to ten minutes.

How to fry beef liver with sour cream?

Ingredients:

• fresh beef liver - 690 g;
• bulb bulbs - 145 g;
• sour cream - 110 g;
• sunflower oil - 70 ml;
• wheat flour - 60 g;
• - 20 ml;
• freshly ground black pepper;
• dry aromatic herbs - 1 pinch;
• salt;
• fresh herbs - a few branches.

Cooking

Washed and freed from films, cut the beef liver into sticks about one centimeter thick and sprinkle them with lemon juice. Thoroughly coat the product in flour and fry in thoroughly heated refined sunflower oil over high heat from all sides until a delicious blush. We remove the liver for a while on a plate, and in the same oil we brown the onions, freed from the husk and chopped into rings. We return the beef liver to the ruddy onion, add sour cream, season the dish to taste with coarse table salt, pepper (ideally freshly ground), throw any aromatic herbs to your taste and simmer, stirring, for five minutes.

Serve the liver in sour cream with finely chopped greens, supplemented with boiled potatoes or other garnish of your choice.

How to fry beef liver so that it is soft?

When frying the liver, many people encounter the fact that the dish turns out to be excessively tough, which significantly spoils the taste of the dish. This happens if you do not follow the recommended cooking time for the recipe. If the product is left on fire longer than necessary, it acquires a hard and not entirely appetizing texture. The optimal cooking time for liver with slices about a centimeter thick is five minutes on each side.

Hello, my darlings! Do you love cookies? I couldn't stand her as a child. I always picked this offal from the plate and did not eat it. And lately, I just fell in love with the liver. Maybe I just learned how to cook it deliciously 😉 I recently wrote an article about that. And today we’ll talk about how to fry the liver in a beef pan. There are some differences which I will describe. And I will share my favorite recipe.

The taste of the cooked dish largely depends on the quality of the offal. An important point in this case is the freshness of the liver. This product has a short implementation period - no more than 3 days. Pay attention to the color of the liver: it can vary from red-brown to red-brown. Yes, and the tone should be even. If the color is very light, it means that it was previously soaked in water. And they did it clearly not with a fresh product.

Look closely at the shade of blood flowing from the liver. She must be scarlet. If the blood is brownish, I do not advise taking this liver.

Also smell the product you are purchasing. Fresh liver has a sweet smell. If it smells sour, don't buy it.

When buying a frozen liver, the main thing is to look at the date of production and the amount of ice. Pieces of ice in the package speak of the manufacturer's dishonesty. The offal was well pumped with water, and then frozen. Therefore, you will have to pay for water, which will then melt. Do you need it?

Also, when buying, try to get pieces of the edge, and not the middle part of the liver. There are many vessels and films in the thick centers: sometimes it is very difficult to remove them. And the liver itself does not turn out as soft and tender as from the extreme sections. This has already been verified by our own experience. While you remove the large veins, you get some kind of torn product. From which you no longer want to cook something.

Preparation for cooking

Remove all veins, vessels and films from the by-product. It will be easier to do this if you pour boiling water over the liver and immediately lower it into cold water. Then dry offal.

Decide how you want to cook the liver - in large pieces or tiny bars. After that, cut the product into pieces. And then cook it according to your favorite recipe. If you have your branded, write below in the comments. I love trying new things 🙂

How long to fry

If the liver is cut into thin slices, fry it for no more than 10 minutes. Do not overcook the product, otherwise it will turn out harsh.

The readiness of beef liver is easy to determine. Cut a slice. If it is of the same color and uniform consistency, the product is ready.

Recipes

Pieces with onions

You will need the following products:

• 0.5 kg offal;
• 2 tbsp. vegetable oils + butter;
• 2.5 tbsp mustard;
• salt;
• ground black pepper;
• a couple of tablespoons wheat flour;
• large bulb.

Mix flour with pepper. After that, bread the liver cut into cubes with the flour mixture. Peel and chop the onion: you can use half rings or cubes.

Heat butter and vegetable oil in a hot skillet. Save the bow. Then fry over high heat until the liver is browned. Add mustard and mix everything well (mustard should be evenly distributed on all pieces). Then, reduce the heat to medium, continue to fry until cooked. 5 minutes before turning off the stove, salt the dish.

My husband and I are delighted with this yummy. It turns out tender and appetizing with a stunning aroma. This is a great option for lunch or dinner. I usually serve this liver with potatoes. However, other side dishes will go here. Be sure to describe the best option, in your opinion.

How to cook in sour cream

Grocery list:

• 500 gr beef liver;
• 2 large or 3 medium sized onions;
• 4 tbsp vegetable oils;
• salt;
• ground black pepper;
• 1 tbsp flour;
• 1 tbsp tomato paste or sauce;
• 1.5 cups of sour cream;
• greenery.

Put the liver cut into cubes (length - 4 cm, thickness - 1 cm) in a frying pan with hot oil. Fry the offal and a couple of minutes before cooking, pepper, salt it and turn it off.

Toast the flour in a dry frying pan until creamy. Peel the onion, chop it and spasser (this will require a separate bowl). Then sprinkle the liver with flour, add onion, sour cream and tomato paste or sauce. Mix all these ingredients well and bring to a boil. Then, reducing the heat to low, simmer the dish for another 10-15 minutes. And before serving, crush the liver stewed in sour cream with herbs. Oh, I can't ... I'm salivating 🙂

400 g Beef liver

1 PC. medium size Bulb onions

4 tbsp. spoons of sour cream

For frying Refined sunflower oil

Taste Ground black pepper

Salt to taste

One of the most useful foods that you need to include in your diet at least once a month is beef liver. Recipes: fried with onions and sour cream (recipe with photo) and soft Stroganoff, according to which you will be asked to cook this product, will surprise you with their simplicity and extraordinary taste. And at the end of the article we will tell you the universal rules for choosing high-quality beef liver.

When choosing the right recipe for you, based on your preferences: what technology is closer to you, how much time you are willing to spend on cooking. Also consider what ingredients are available in your kitchen.

Step by step recipe with photo

Tender soft liver in Stroganoff style

To prepare a dish according to this recipe, you will need the following products:

• Beef liver - 500 g;
• Sour cream - 150 g;
• Onion - 2 pcs.;
• Starch - 1.5 tbsp. l.;
• Tomato paste - 1 tbsp. l;
• Water - ¼ cup;
• Cretaceous mustard (non-sharp) - 1.5 tbsp. l.;
• Butter - 25 g;
• Bay leaf - 2 pcs.;
• A mixture of parsley, dill and green onions - 2 tbsp. l.;
• Vegetable oil - 3 tbsp. l.;
• Salt, pepper (to taste).

Tip: if the beef liver you bought is dark in color, you should pour it with milk and leave it in it for 1 hour.

Cooking process:

Peel the liver from the film, cut into pieces, 2-3 cm wide, salt and pepper.

Chop the onion, and sprinkle the liver with starch and mix.

Heat up 2 pans. In one of them put a piece of butter and pour a spoonful of sunflower oil. Onions will be fried in another pan. Pour only 1 tablespoon of vegetable oil into it.

Put the liver in a single layer in a heated frying pan with a mixture of butter and sunflower oil, fry for 2-3 minutes, turn over and fry the other side of the product pieces for the same amount of time.

Put the onion in the second pan and cook it until it turns golden.

Dilute the tomato paste with water and stir.

After the color of the onion acquires the desired color, lay it on the liver. After him, send a bay leaf to the pan.

Mix sour cream with tomato sauce (or pasta with water), mustard. Add the resulting mixture to the liver, mix everything together.

Bring the dish to a boil, then cook for another 2-3 minutes.

Turn off the gas, taste the liver, add salt and pepper if necessary.

Before serving, the dish should be sprinkled with herbs. Choose a side dish for it to your taste. They can be: mashed potatoes, rice, pasta, buckwheat.

Now you know how easy and quick beef liver is to cook. Delight your family using the suggested recipes. If you don’t know which of the dishes they will like more: fried with onions and sour cream or Stroganoff, then let them choose for themselves by studying each recipe with a photo.

How to buy a quality product

In order for the liver to turn out delicious, it must be fresh. How can you tell if a product is good? To do this, pay attention to:

• Color. In a good product, the shade can be from dark red to brown or rich burgundy.
• A film that envelops the liver. It should fit well and be smooth.
• Smell. It should be pleasant, without acid impurities, rot and mold.
• structure. A good product should not contain suspicious inclusions. Their presence indicates damage to the liver by helminths or other diseases. Remember! A product with a normal structure looks like a dense sponge and is quite well filled with blood, its consistency is homogeneous.
• Vessels. There are few of them in a healthy liver.

Choose your product carefully. It is best to do this in the market, because unlike the store, they sell it without packaging, there is more choice and you can take a good look at everything.