Many do not like liver dishes, as it often turns out to be tough. It's all about the method of preparation. To make the liver soft and tender, you need to follow only a few rules. At proper cooking you can make a great lunch or dinner out of it.
If you don't know how to cook soft liver then use the following recipe. This dish is quick and easy to make and will delight your entire family. The main secret is to properly process the liver and not overexpose it on fire. How to cook beef liver, you will learn from the recipe.
You will need:
Cooking method:
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?
Especially appreciated among gourmets veal liver, whose color 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 in 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 an ordinary 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 heated pan with vegetable oil and fry over low heat for 5-7 minutes on each side. To prepare the sauce for hot pan Pour in the cream, 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 also cut into strips. 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 over sour cream sauce, 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. Ready liver pass 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 ready meal 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 meatballs from the liver to the broth, fried cabbage or sham.
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 bacon, spices, onions, mix well and put the resulting mass in a plastic bag (or better 2-3 more, 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
You know what I want to talk with you today about how to cook beef liver so that it is soft and juicy. Many hostesses are afraid of this dish, unfairly believing that only professional chefs can cook the liver quickly and tasty, and they think that, in principle, it is not easy to cook the liver so that it turns out juicy and soft.
I hasten to assure you of the opposite: tender beef liver in sour cream is a quick and light dish, which turns out very, very tasty. Of course, as in any recipe, there are some nuances and secrets on how to properly cook beef liver, but, believe me, even the most inexperienced and novice hostess can follow them.
How to properly cook beef liver so that it is soft, my mother taught me - it was she who told me good recipe cooking beef liver in sour cream.
At that time I was only doing my first culinary steps, I had practically no experience in cooking liver. But this recipe for how delicious to cook beef liver in a pan with sour cream, I succeeded the first time, and came out very tasty and appetizing.
Since then, I often cook this dish, and I am always satisfied with the result. I will be happy to share with you how tasty it is to cook beef liver with sour cream quickly and without special trouble. Let's go to the kitchen?
Ingredients:
We wash the liver cold water, remove films, vessels, pieces of fat (if any).
Cut the liver into pieces 7-10 mm thick. The size of the piece is such that there are about 2-3 per serving. Form portioned pieces liver depends on the shape of the cut piece, so they will be slightly irregular in shape and may differ slightly from each other.
Place the chopped pieces of the liver in a spacious bowl and pour over them with boiling water (so that all the pieces are covered with water). We stand like this for about 5 minutes. This procedure will help the liver remain soft and juicy.
We clean the onions and carrots. Cut the onion into half rings, and rub the carrots on a coarse grater.
Heat up a frying pan with half the vegetable oil. We spread the liver and fry over a fairly high heat from 2 sides until a golden crust appears. Then simmer for 3-5 minutes over low heat with a lid on. At the end, add salt and pepper.
In parallel, in another pan in vegetable oil, pass the onion and carrots, stirring occasionally, for 5-8 minutes.
In a small bowl, combine sour cream with 2-3 tablespoons of boiling water.
And pour the sautéed vegetables with this sour cream. Add salt and pepper. We mix.
We put the pan with sour cream and vegetable sauce on the fire, bring to a boil and add the liver. Turn the liver over in the sauce so that the pieces are completely covered.
We put on the smallest fire and simmer the beef liver in sour cream for another 5 minutes.
Beef liver is a difficult product to prepare. Need to use a lot culinary tricks to turn it into a delicious tender dish. Surely every housewife will be interested to know how to cook tasty and soft beef liver. There are many such recipes.
The taste of the offal under discussion goes well with fatty sour cream, especially homemade. In addition to sour cream (4 tablespoons), the following are used: 550-650 g of liver, salt, large white lettuce onion, flour. How to cook a liver in sour cream is described below.
The resulting gravy is delicious when served with potatoes, buckwheat or pasta.
According to this recipe, a capricious offal is cooked for a long time, but the taste will turn out to be tender. To prepare the dish, take: 750 g of liver, 1 tsp. salt, 2 white onions, ground black pepper, 1.5 tbsp. water, tomato, 4 tbsp. fat sour cream, 2 tbsp. wheat flour.
After the signal from the device, you can infuse the dish with constant heating for some more time in order to soften the finished product as much as possible.
For this traditional treat, any used meat products cut in a special way - long thin bars. From the components you need to take: 450 g of liver, salt, 1 tbsp. flour, white onion, 230 g fat sour cream, 2/3 tbsp. water.
Thin slices of liver are perfectly softened.
The easiest way to cook delicious food beef liver- stew it in milk. In addition to offal (430 g), will be used: 130 ml drinking water, salt, a couple of garlic cloves, 2 onions, 3.5 tbsp. flour. One glass of milk will suffice.
At the end of cooking, it is necessary to send the garlic passed through the press into the dishes.
Even in an ordinary frying pan, you can make the liver tender and juicy, moreover, with a minimum set of products. In addition to the liver itself (670 g), you need to take: 2 onions, salt, 120 g of wheat flour.
You can serve the resulting treat with any garlic sauce.
Liver kids especially like meatballs. As a thickener for minced meat from offal, sifted Wheat flour volume of 90 grams. Also taken: 470 g of liver, salt, onion, a small spoonful of starch, 130 g of fat, egg, black pepper.
These cutlets are delicious served with any side dish.
Boiling is the easiest way to prepare the offal under discussion. The main thing is to know how to do it right.
If you pierce a piece of liver with a fork and a pinkish juice stands out from it, then the meat is not yet ready.
With vegetables, beef liver is especially delicious to fry. In addition to the by-product (450 g), it is taken: tomato, carrot, 120 g of green beans, 10 g of salt, white onion, Bulgarian sweet pepper, 2-3 garlic cloves, 400 ml of milk, 3 tbsp. soy sauce without additives.
You can add oregano and other dry seasonings to the appetizer. This will saturate the beef liver with savory herbal aromas.
Such tender pancakes are prepared even for the smallest visitors. kindergarten. They will help diversify the crumbs protein menu. In addition to the liver (180 g), take: half an onion, an egg, 1 tsp. salt, 60 g white flour.
The liver of domestic animals is a valuable product containing a huge amount of useful substances, including amino acids, fats, proteins, minerals, vitamins, enzymes. However, this offal is valued not only as an important and useful element of nutrition. Properly cooked liver is a real delicacy that has an original and bright taste. But this only applies to properly cooked offal.
Often, housewives, especially beginners, are disappointed when the meat turns out to be dry, bitter and tough. How to avoid this and how to cook the liver at home quickly and tasty? There are several culinary secrets, which will help make this offal juicy, soft and tender.
Beef liver needs preliminary preparation. The fact is that this product is enclosed in a film that must be removed before cooking. In order to do this quickly and without any problems, the liver must be dipped in warm water for a couple of minutes. The film can then be easily removed from the surface of the product. Also, before starting cooking, it is necessary to cut out all the tendons.
Experienced housewives know how to quickly and tasty cook beef liver. The secret is simple - the offal must be cut into small pieces, put in a bowl and sprinkled with a small amount of sodium bicarbonate (baking soda). Leave for 30-40 minutes. After such a procedure, the meat will simply melt in your mouth, the dish will not be bitter.
· a raw egg- 4 things.;
flour (wheat) - 100 gr;
fresh bacon - 50 gr;
Bulb onion - 2 pcs.;
flour - 2 tbsp. l.;
sour cream - 150 gr;
salt, pepper - to taste;
butter - 80 gr.
Prepare the liver, cut and stew with small pieces of bacon for 10 minutes. In a separate pan, fry finely chopped onions, add flour, pour in a glass of broth or water, pepper and salt. Boil the mixture for 5-6 minutes, then add sour cream and mix. The resulting sauce should be poured over the liver with bacon, simmer for 1-2 minutes and turn off the heat.
Chicken liver is considered the most dietary product with a high culinary and nutritional value. What is not prepared from it: fragrant soups, tender pâtés, delicious second dishes, savory snacks. The excellent taste and availability of this product make it popular with both housewives and professional chefs.
Ingredients:
liver (chicken) - 700 gr;
flour (wheat) - 3 tbsp. l.;
sour cream (20%) - 400 gr;
oil (any vegetable);
· spices.
Lightly beat off the chicken liver, salt, pepper, breaded in flour. Fry using oil (hold each side in a pan for no more than 2-3 minutes). The offal prepared in this way should be put in a saucepan, pour sour cream and simmer until tender. Finely chopped herbs can decorate a cooked dish.
Many housewives are wondering: how to quickly cook a liver in a pan? To do this, the product should be kept in baking soda, and then fried in a pan with heated vegetable oil (2-3 minutes). Professionals advise using mustard oil for frying the liver, which gives the dish a special aroma and taste. Cooking time should not be increased, otherwise the meat will turn out dry and tough. It is necessary to salt any liver only at the end of cooking, otherwise it will harden.
Knowing the secrets of cooking the liver, you can always get tasty and fast food, which will decorate lunch or dinner. Liver can be served with any vegetables, cereals, boiled pasta or salads. Aromatic spices will give the product an extraordinary taste, turn it into a real culinary masterpiece.
