What is prepared from the liver. What dishes can be prepared from beef liver

19.10.2019

Nutritionists call beef liver the best organ meat. This is a storehouse of vitamins and trace elements for our body that can provide daily allowance many essentials. The hostesses know how to cook beef liver so that it can become not only an independent dish, but also be a harmonious part of others. The love for this product is caused not only by the health benefits, but also by its excellent taste.

Beef liver recipes with photos

In order for beef liver to benefit health and be tasty, you need to choose it correctly. Fresh offal smells a bit sweet. If the smell is sour, then this indicates a poor quality of the liver. Its color should be without spots, the surface should be elastic, and the texture should be smooth. Before cooking, the film, large vessels, veins from the beef liver are removed. It is not advisable to salt the product during heat treatment, otherwise it will be tough.

Soft liver in a pan with sour cream

If you do not know what can be cooked from beef liver, then we offer quick recipe stewed offal in sour cream or with cream. The dish goes well with potatoes, different kind cereals and pasta, and will also be a satisfying addition to vegetable salad. Not only adults will eat it with pleasure - the child will also like soft beef liver with sour cream. Ingredients:

beef liver - 500 g;
onion - 1 pc.;
flour - 2 tbsp. l.;
homemade sour cream - 2 tbsp. l.;
salt, spices;
sunflower oil - 2 tbsp. l.

Clean the liver of fat and films, cut into long thin strips.
Beat all the pieces, put in a bowl, sprinkle with flour, mix.
Chop the onion.
Put the liver on a heated frying pan, fry it in oil.
Add onion, fry.
Pour 50 ml of boiled water into the pan, cover with a lid, simmer for 5 minutes, stirring.
Add sour cream, salt, spices, simmer for another 2 minutes and the dish is ready!

Fluffy liver pancakes

Liver pancakes will provide the body with potassium, phosphorus, magnesium and zinc. They are useful for pregnant women and young children, and are prepared very quickly. To prepare this delicious dish you need:

beef liver - 0.5 kg;
eggs - 2 pcs.;
flour - 4 tbsp. l.;
a pinch of soda;
sunflower oil - 2 tbsp. l.;
salt, spices.

Prepare the liver by removing veins, films, ducts.
Cut into pieces and put in a meat grinder, food processor or blender, chop.
Add the yolks, flour, salt, spices, soda to the minced liver.
Mix until a viscous, thick mass is formed.
Whisk the whites, add them to the minced meat.
Pour vegetable oil into a heated frying pan, and after heating it with a tablespoon, pour the finished mixture.
Fritters should be fried on both sides.
If the fried pancakes are laid on top of each other, smearing with the filling, then a delicious liver mini-cake will come out of them.
Serve the dish with mayonnaise or sour cream.

Beef liver with gravy in a slow cooker

With the advent of multicookers and double boilers, housewives are no longer afraid that the liver will be heavily browned or burnt. In addition, this offal, steamed or in a multicooker bowl, comes out very tender. Although the recipes for these devices have their own tricks, in the finale you will get a great dish. So, to cook beef liver in a slow cooker, you will need:

1 kg of liver;
1 liter of milk;
2 medium onions;
1 st. sour cream;
2 tbsp. l. flour;
0.5 st. water;
2 tbsp. l. oils;
salt, spices.

Soak the liver for 3-4 hours in milk so that the product is soft.
Pour the oil into the slow cooker, and after it warms up, send the chopped onion there, setting the “Frying” program for 25 minutes.
Cut the liver into thin bars and also add to the onion, without frying it until golden brown.
5 minutes before the end of the program, add sour cream, flour to thicken the gravy and spices.
Switch to the “Stewing” program and simmer the dish for 1 hour.
When the liver with gravy is ready, it remains only to salt and serve. Bon Appetit!

Recipe for juicy cutlets in the oven

Oven-cooked dishes are healthier than those made in a frying pan, so oven-baked liver patties are great for people who are on a diet. For cooking you will need:

beef liver - 700 g;
eggs - 2 pcs.;
rice 150 g;
sour cream - 400 g;
onion - 2 pcs.;
butter - 40 g;
salt, spices.

Pass the liver through a meat grinder.
Fry the onion in oil.
Boil the rice until half cooked, drain in a colander.
Combine the prepared ingredients together, salt, add spices.
Add a little flour so that the stuffing is not liquid.
Put the resulting mass in a cold place for half an hour, and then form small cutlets.
Grease a baking sheet with oil, put cutlets on it, bake in the oven for 25 minutes.
When the cutlets are a little baked, pour them with sour cream sauce (sour cream, salt, pepper, chopped garlic, herbs).
Leave to simmer for 5 minutes, and then the dish is ready to eat.

How to cook liver pate

Pate is a product made from boiled raw materials with a pasty consistency. This type of visually hides the composition of the product, so it is better to do it at home on your own. The classic liver pate is prepared very quickly. To prepare it, you need the following ingredients:

beef liver - 1 kg;
lard - 500 g;
carrots - 500 g;
onion - 1 kg;
salt, spices.

Pour the liver with milk for 1 hour to remove the bitterness.
Cut the lard into slices, onions - large, carrots - into rings.
Cut the liver into small pieces.
Stew all the ingredients starting with bacon, then add the liver, and then - onions, carrots, salt, spices.
Cool the products, then scroll through the meat grinder.
Put the pâté in the refrigerator for a while so that it hardens and is ready to eat.

Diet liver salad

Preparing and eating diet food is the best remedy to get rid of extra pounds. If beef liver is cooked with vegetables, then this dish will be very low in calories, so such a light salad can be consumed in unlimited quantities. To prepare a diet salad with liver you will need:

beef liver - 300 g;
canned green pea- 250 g;
carrots - 1 pc.;
onion - 2 pcs.;
green onion, dill - 1 bunch;
salt.

Boil the liver until tender in slightly salted water.
Grate carrots.
Onion cut into cubes.
Stew vegetables in oil.
Cut the cooled liver into thin strips, mix with stewed vegetables.
Add green peas, chopped onion and dill to the salad.
Salt a little and diet salad ready!

Video - beef liver stroganoff recipe

Properly cooked beef liver is good for holiday table, even though budget cost. Moreover, almost all recipes are universal - they are suitable for children, adults, expectant mothers, and diabetics. It is easy to make many complex dishes from this offal. The liver goes well with all side dishes, with some berries, dried fruits and even honey.

It is good in batter, julienne, as part of all kinds of salads. But the liver will be delicious without the addition of complex ingredients, for example, if you simply fry it in a pan with olive or sunflower oil in pieces, or make a stir-fry with vegetables, or liver chops. Watch the video showing a simple recipe for beef liver stewed in sour cream with vegetables and herbs.

The liver is a popular by-product in cooking and human nutrition. Unlike other offal, the liver is soft, tender, slightly sweet aftertaste and highly nutritious. You can cook a lot of tasty and healthy dishes from it, as it combines perfectly with a variety of products, and is also delicious as an independent dish.

In cooking, the liver of birds (chicken, goose, turkey), large animals (lamb, beef and pork) is used. Each one is different in taste and texture. And therefore, the methods of cooking different livers are different, which is important to consider in order to get a delicious dish.

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Method One: Roasting

Frying the liver in a pan is the most popular method, as it is quick, economical and allows you to cook the liver without adding a large number components. The result is tasty dish without any hassle. In addition, during frying, the liver undergoes minimal heat treatment, and therefore almost all useful substances are preserved in it.

For this cooking method, as a rule, beef (veal), pork and chicken liver are used.

Beef liver is useful for its high content of vitamins A, B, E and D, as well as folic acid, magnesium, iron and chromium.

Pork liver is rich in protein and a wide variety of minerals and vitamins.

Chicken liver is the richest in vitamin B12.

It is also worth remembering that any liver is a very delicate product that needs to be cooked for a certain time, having previously prepared it correctly.

Recipe 1. Beef liver with onion rings

Appetizing, healthy, tasty - this is how the liver is cooked, therefore simple recipe. In addition, 10-20 minutes is enough for you to “everything about everything”! Agree, there is no reason not to cook this dish.

Ingredients:

700 - 800 g beef liver
2 - 3 bulbs
2 - 3 tbsp. l. butter
2 - 3 tbsp. l. flour
2 - 3 tbsp. l. vegetable oil
1 tsp Sahara
Salt, pepper to taste

Cooking method:

Wash the liver, remove the veins and cut into small pieces of arbitrary shape, no more than 1 - 1.5 cm thick.
Pour flour into a large and wide bowl. Put the whole liver and with the help of a spatula, roll it thoroughly in flour.
Heat vegetable oil in a frying pan, put the liver and fry on each side for a minute and a half.
Turn off the heat, salt and pepper the liver, add a spoonful of sugar, mix gently, put slices of butter on top and leave for 3 minutes under the lid.
Wash the onion, peel and cut into large rings.
Heat the oil in a frying pan, put the onion, season with salt, pepper and a little sugar, mix and fry until golden brown and soft.

Put a layer of onion rings on a wide dish, on top of the liver and a layer of any fresh herbs (optional). So lay the whole liver and onion in layers, and serve.

Recipe 2. Pancakes from pork liver

A quick and easy snack for liver lovers, which can be served both hot and cold, either separately, sprinkled with herbs, or with a side dish.

Ingredients:

300 g fresh pork liver
1 bulb
1 egg
2 - 3 tbsp. l. flour
2 - 3 tbsp. l. vegetable oil for frying
Salt, pepper to taste

Cooking method:

Wash the liver, clean it and, together with the peeled onions, pass through a meat grinder.
Wash the egg and break it into minced liver. Add flour, salt and pepper to taste, mix until a homogeneous mass of sour cream consistency is obtained.
Heat the oil in a frying pan, put the minced meat with a dessert spoon, forming pancakes, and fry on both sides until cooked over medium heat.

Ready-made pancakes can be served sprinkled with fresh chopped herbs or with a side dish of any vegetables.

Recipe 3. Chicken liver with raspberry sauce

To prepare delicious and original dish, it is not at all necessary to use gourmet foods, stand at the stove for half a day. And this liver recipe is a vivid confirmation of this.

Ingredients:

300 g chicken liver
300 g fresh raspberries
1 bulb
2 tbsp. l. balsamic vinegar
Salt, pepper to taste

Cooking method:

Peel the onion and cut into half rings. Wash the liver and soak in ice water for half an hour.
Heat up a frying pan with oil and saute the onion in it until half cooked. Then add the liver and fry until fully cooked. Remove from stove, season with salt and pepper to taste, stir. Put the liver on a warm plate.
Pour balsamic vinegar into a pan with fried onions, add raspberries and simmer over low heat. Cook 7-10 minutes, stirring occasionally.
Beat the finished sauce with a blender, rub through a sieve, heat a little and pour over the warm liver.

Serve sprinkled with freshly ground pepper and garnished with basil or mint leaves.

Recipe 4. Liver Curry with Golden Onions and Bacon

This recipe can be used to make any liver. It will turn out tasty, satisfying and healthy, while quickly and simply.

Ingredients:

400 g chicken liver
4 thick slices of bacon
2 cups onion, cut into rings
3 art. l. vegetable oil
1.5 tsp curry seasoning
3 art. l. wine vinegar
chopped greens
Salt to taste

Cooking method:

Heat oil in a frying pan and fry the bacon pieces until crispy. Remove with a slotted spoon and put on a sieve.
Fry the onion rings in the same pan until golden brown and put on a plate.
Mix flour with curry and roll pieces of liver in the resulting mixture. Fry on each side for one and a half minutes. Remove the liver from the heat, salt, pour in the vinegar, cover and let stand for a minute. Then add the fried onion and stir.

Put the contents of the pan in a dish and serve with pieces of bacon, sprinkled with herbs.

Helpful Hints:

Tip 1. If you want the finished liver to be even more tender, soak it in milk for half an hour before frying.
Tip 2. For frying, the liver must be cut into pieces, no thicker than 1.5 cm. Thanks to this, it can be fried in a matter of minutes, getting a soft and tasty dish.
Tip 3. To make the finished liver soft and juicy, always salt it after frying. In addition, given the tenderness of the product, fry it on each side for no more than 1.5 minutes, so as not to turn the liver into hard rubber.
Tip 4. To make the liver soft and juicy after frying, roll it in flour before frying. Breading will prevent moisture from evaporating, which will make the liver soft and juicy.

Method two: Quenching

Usually, this way liver cooking continues the previous one - frying. In very rare exceptions, the liver is cooked only by stewing. Therefore, all subsequent recipes will be within the usual rules.

Why exactly? Because, in this sequence, it turns out to cook delicious liver with a delicate texture and taste. Thanks to stewing, the offal is well saturated with sauce and spices, which are used in the cooking process. Therefore, the dish turns out not only very tasty, but also fragrant.

Recipe 1. Liver in sour cream

This recipe is a classic when it comes to stewing the liver. And all because sour cream turns any liver into a tender dish that melts in your mouth. At the same time, it is prepared simply and quickly.

Ingredients:

1 kg of any liver
1 cup sour cream or heavy cream
4 tbsp. l. flour
5 garlic cloves
Vegetable oil for frying

Cooking method:

Wash the liver thoroughly, remove the film and bile ducts. Cut into pieces, not thicker than 2 cm, roll in flour.
Heat a frying pan with vegetable oil, put the pieces of liver and fry on both sides until golden brown. Fry no more than 2 minutes.
Take a pan with a thick bottom and low walls, put the fried liver, finely chopped garlic into it, pour in a glass of water and add a glass of sour cream. Season with spices to taste. Cover and simmer for 15-20 minutes.

Put the finished liver on a dish, pour over the sour cream sauce in which the dish was stewed, sprinkle with fresh herbs and serve.

Recipe 2. Lamb liver with mushrooms

This recipe comes from Greek cuisine, which is famous for its abundance of lamb dishes. And therefore, it is this meat, and in this case the offal, according to this recipe that is prepared correctly. It turns out an appetizing dish with an original and very delicate taste.

Ingredients:

500 g lamb liver
500 g chicken broth
300 g fresh mushrooms
4 garlic cloves
4 tbsp. l. olive oil
bunch of parsley

Cooking method:

Rinse the liver, remove the film and bile ducts. Dip in flour and fry in olive oil on a hot frying pan on both sides.
Garlic peel, wash and pass through a press.
Wash mushrooms and cut into slices. Fry them in a separate pan in olive oil, adding garlic. Fry for 5 minutes, then pour in the broth, add the fried liver and simmer for 7 minutes.

Put the finished dish on a dish, sprinkle with herbs and serve with a side dish of your choice or separately.

Recipe 3. Liver in sour cream with potatoes and wine

Fragrant, with an unusual taste and a very delicate texture, it turns out a liver prepared according to this recipe. Everything is very simple and quick to prepare, so the dish is suitable for both lunch and dinner.

Ingredients:

500 g beef liver
200 ml sour cream
50 ml dry white wine
5 potatoes
2 onions
2 - 3 tbsp. l. flour
A pinch of coriander and thyme
Green onions, salt and pepper to taste

Cooking method:

Wash potatoes, peel and cut into thin slices. Salt, pepper and fry in oil until golden brown.
Process the liver and cut into large cubes, sprinkle with flour. Heat a frying pan with butter, put liver pieces into it, mix and fry for several minutes. Then add onion cut into rings. Cover and simmer for 10 minutes.
Mix sour cream with a spoonful of flour, herbs and spices, pour in wine, stir and gradually add to the liver. Simmer in the sauce for 10 minutes, adding salt and wine as needed.
A couple of minutes before the readiness, add a part of the green onion to the liver and cook until ready.

Put the finished dish on a plate and sprinkle with some of the remaining green onions.

Recipe 4. Caramel liver in sauce

Unusually tasty and fragrant, saturated with vegetable juice, you get a liver cooked according to this simple recipe.

Ingredients:

500 g liver
1/3 cup water
¼ cup ketchup
3 art. l. flour
2 tbsp. l. brown sugar
1 st. l. vegetable oil
1 st. l. soy sauce
1 st. l. vinegar
A pinch of garlic powder
Salt, pepper to taste

Cooking method:

Wash the liver, remove the film and bile ducts. Cut into thin sticks.
Mix flour with pepper and salt, put the liver into the mixture and thoroughly breaded.
Mix water with all ingredients except oil.
Pour the oil into the pan and heat, put the liver, fry until browned, then pour the prepared solution into the pan and simmer for 20 minutes under a closed lid until cooked.

Serve the finished dish in portioned plates, garnishing with herbs if desired.

Helpful Hints:

Tip 1. To prevent the liver from becoming tough, do not overcook it before stewing. Therefore, watch for readiness, it may take less or more time than indicated in the recipe.
Tip 2. If the liver will be stewed in a liquid, the liver breading can be mixed with a little salt and pepper.

Method Three: Boiling

This method of cooking the liver is not particularly popular, but in vain. It's simple, and most importantly, it turns out tasty and very useful. In particular, boiled liver has a lower calorie content than fried, because it does not absorb fat.

As a rule, beef and chicken livers are prepared in this way for salads, fillings and making pates. But you can also serve boiled liver as an independent snack.

Recipe 1. Boiled liver with pepper and salt

A simple recipe for beef liver, the result of which can be used not only as an appetizer, but also for preparing various dishes, including dietary ones.

Ingredients:

150 g beef liver
20 g onion
10 g parsley
2 cloves of garlic
Salt, pepper to taste

Cooking method:

Process the liver, wash and pour boiling water.
Wash all vegetables, cut in half and dip in water to the liver. Chop the parsley and add to the pot.
Boil the liver until cooked, removing the foam. Then take it out of the broth, put it on a plate and cool.
Cut the chilled liver into slices about 3 cm thick. In a cup, mix salt and pepper, then rub the liver slices with this mixture and put on a plate.

Serve the finished dish on its own or with leafy greens and thin pita bread.

Recipe 2. Boiled liver baked with tomatoes and cheese

It would be fair to say that this recipe is a continuation of the previous one. And if eating a boiled liver is not an attractive moment, then you should continue cooking and make a delicious dish that can also be served on the festive table.

Ingredients:

400 - 450 g boiled liver
2 medium carrots
3 - 4 cloves of garlic
2 tomatoes
250 ml sour cream
100 g cheese chips
2 tsp butter
Salt, pepper to taste
Any fresh herbs

Cooking method:

Cut the boiled liver into slices and put in a mold covered with foil. Arrange carrot slices and garlic slices on top. Sprinkle with salt and pepper, “cover” with tomato slices.
Stir sour cream and pour it into the mold. Top with shavings of hard cheese and sprinkle with herbs.
Preheat the oven to 180 degrees, put the mold and bake for 15 minutes.

Serve the finished dish in the form, sprinkling hot pepper(optional) and fresh herbs.

Helpful Hints:

Tip 1. Depending on which animal the liver is cooking, the time of boiling and subsequent baking is different. This is important to keep in mind so as not to overcook the liver, which will make it tough.
Tip 2. To use the boiled liver as a filling, after boiling, cool it a little and scroll through a meat grinder. Add some spices and transfer to a jar. Cover tightly and store in the refrigerator for several days.

Method four: In a slow cooker

Like many other dishes, the liver can also be cooked in a slow cooker and get a very tasty dish. Nowadays, this is a very popular way of cooking, since you do not need to stand at the stove without interruption. And this is very convenient, because it frees up time for other interesting things.

There are a lot of liver recipes adapted for cooking in a slow cooker to cook often, varied and not repeated.

Recipe 1. Liver in white wine with cumin

For lovers of gourmet cuisine, this recipe will definitely appeal to those who love dishes "with pepper". And thanks to the method of preparation, the dish turns out to be healthy and not heavy for the body.

Ingredients:

400 g beef liver
3 cloves of garlic
0.5 multi-glass of dry white wine
1 bulb
3 art. l. vegetable oil
1 st. l. breadcrumbs
1 st. l. greenery
0.5 tsp cumin
Salt, ground red pepper to taste

Cooking method:

Wash the liver and clean from the film and bile ducts. Cut into medium cubes.
Heat the multicooker bowl with 2 tbsp. l. oil in the “Frying” mode and fry the liver for 5 minutes. Then pepper, salt and put in a deep bowl under the lid.
Wash, peel and chop the onion and garlic. Pour the remaining oil into the multicooker bowl and fry the vegetables for 5 minutes. Then sprinkle them with hot pepper, salt, cumin and cinnamon. Add 1 multiglass hot water, wine and bring the mixture to a boil in the “Searing” mode and cook for about 4 minutes.
Put the liver in the sauce, sprinkle with breadcrumbs and finely chopped herbs. Close the appliance and cook in the "Extinguishing" mode for 40 minutes.

Serve the finished dish hot, complementing it with a crispy salad.

Recipe 2. Chicken liver pate

With the help of a multicooker, you can cook not only hot dishes, but also various snacks, as well as spreads and pastes. For example, try making this delicate pâté, which uses only natural, quality products. The result will be very tasty, and therefore to say that the pate can be stored in the refrigerator is probably superfluous.

Ingredients:

300 g chicken liver
100 ml milk
1 small carrot
0.5 bulbs
1 st. l. butter
Salt to taste

Cooking method:

Wash the liver, peel, cut into small pieces and pour milk. Put in the refrigerator for 2 hours.
After the time has elapsed, remove the liver from the refrigerator, drain the milk, rinse the liver and put it in the multicooker bowl. Pour in water, select the "Cook" mode and cook for 30 minutes.
As soon as the water boils, remove the foam and add the washed carrots and half the onion to the bowl (do not chop).
Remove the cooked liver and vegetables from the bowl, cool, chop with a blender. Add salt to taste and mix thoroughly.
Add butter to the pate and beat with a mixer until fluffy and homogeneous.

Serve the pâté with vegetables, sliced sticks, slices of bread, croutons, and so on.

Helpful Hints:

Tip 1. Depending on the model of the multicooker, the name of the modes may differ. And depending on the power, the cooking time is different. Therefore, before cooking, read the instructions. This is necessary in order to deliciously cook the liver and dishes from this delicate offal.
Tip 2. Cooked pate can also be used as fillings for pies and pies, various rolls and dumplings.

Video

Beef offal is no less useful than the meat itself, and some even surpass it in the content of vitamins and other elements necessary for the body. These offal include beef liver. It can become the basis of the most different dishes, including dietary, as its energy value is low. It can be fried, stewed, boiled. Before you get started, though, it doesn't hurt to know how to cook beef liver so it doesn't get tough.

To make the dish soft and juicy

The high quality of the raw materials and the exact observance of the technology of their preparation invariably guarantee a good result. Knowing how to choose and cook beef liver correctly, you will probably not spoil it, but get a tasty and healthy dish.

The liver can be bought both chilled and frozen. There will be no significant difference between the prepared dishes. However, in this case, it is necessary to defrost the liver correctly: it must be thawed in the refrigerator so that a sharp temperature drop is not allowed.
When buying, preference should be given to the extreme rather than the central pieces of the liver, since they have fewer films and vessels.
Fresh beef liver has a sweet smell. If it is sour, it is better to refrain from buying.
Veal liver is more tender than beef liver and cooks faster. You can recognize it not only by the size of the piece, but also by consistency, color: veal is a little lighter and more loose. Liver from an old cow requires additional measures to increase its softness.
During preparation, any liver must be cleaned of films, vessels and, of course, rinsed.
Beef liver will be softer if soaked for an hour in milk or sprinkled with soda, let it lie for 20 minutes, rinse well.
If the liver is overexposed in a pan or pan, it will be tough. Therefore, do not exceed the cooking time indicated in the recipe. When cooking, it usually takes 20-40 minutes, when frying 6-10 minutes, when stewing - 10-15 minutes. Time heat treatment depends not only on the method of preparation, but also on the qualitative and quantitative characteristics of the product itself (piece size, density, age of the cow, the presence of pre-soaking).
So that the liver is not tough, it should be salted just a few minutes before readiness. Salt promotes a better separation of moisture, so if you salt the liver at the very beginning, it will quickly lose fluid and become dry, hard.

The technology for preparing the liver may have its own characteristics, depending on the chosen method of heat treatment, a specific recipe.

How to cook boiled beef liver

beef liver - 0.5 kg;
carrots - 100 g;
onion- 150 g;
parsley root (optional) - to taste;
garlic (optional) - 2 cloves;
black peppercorns - 10 pcs.;
pepper sweet pea- 10 pieces.;
salt - to taste.

Cooking method:

Wash the liver, remove the films (when preparing boiled liver, the films can be removed after). Cut into 5 pieces.
Put the liver pieces in a saucepan with enough water.
Peel the carrots, cut them into 2-3 parts, put them in a saucepan.
Put the peeled, but not cut onions there, the rest of the components, except for salt.
Place over medium heat, bring to a boil.
Remove the foam, lower the heat and simmer for 20 minutes.
Remove the liver from the broth, cool.

Boiled liver is most often used for making salads, stuffing for pancakes or pies, pate.

Boiled liver pate

boiled beef liver - 0.3 kg;
carrots - 50 g;
onions - 50 g;
salt, spices - to taste;
butter - 50 g.

Cooking method:

Boil vegetables.
Prepare boiled liver according to the above recipe. Cut each piece into several more pieces.
Turn the liver with vegetables through a meat grinder or chop them with a blender.
Using a blender or mixer, mix the resulting mass with butter.
Give the pate the desired shape and cool.

Pate can be eaten spread on bread. These sandwiches are perfect for breakfast or for a snack during the day.

How to fry beef liver

beef liver - 0.5 kg;
wheat flour - how much will go;
onion - 0.2 kg;
salt, pepper - to taste.

Cooking method:

Wash the liver, remove the film and veins. Cut into pieces of approximately the same size, 1 cm thick. The pieces should be about the size of chops, or slightly smaller.
Heat oil in a frying pan.
Sift flour into a large bowl (about a glass). Fold the liver pieces into it, roll them in flour.
Put the liver in a pan, fry for 2-3 minutes on each side. After the liver is fried on one side and turned over, it should be lightly salted and peppered.
Place the cooked liver on a plate.
Cut the peeled onion into small rings or half rings. Fry them in the same frying pan in which the liver was fried until golden brown. Sprinkle the cooked liver with onions and serve.

To the liver fried according to a simple recipe, you need to serve a side dish and sour cream sauce maybe with garlic.

How to put out the liver in sour cream (Stroganov's liver)

beef liver - 0.5 kg;
onions - 150 g;
sour cream - 150 g;
flour - 70 g;
salt, pepper - to taste;
vegetable oil - how much will it take.

Cooking method:

Wash the beef offal, clean it of films and veins, cut into bars, like meat for beef stroganoff.
Roll the liver pieces in flour.
Peel the onions, cut into half rings.
Heat the oil in a frying pan, put the onion and liver in it. Fry them over medium heat for 30 minutes.
Salt, pepper, put sour cream in the pan. Stir.
Reduce heat, simmer covered for 7-9 minutes.

Sauce is not needed for such a dish, so only a side dish will remain to cook.

How to put out the liver in portions

beef liver - 0.5 kg;
onions - 0.2 kg;
pitted prunes - 100 g;
vegetable oil - how much will go;
dry red wine - 75 ml;
salt, black pepper - to taste.

Cooking method:

Cut the onion into rings and fry in boiling oil, put on a plate.
Cut the liver into portions, put in a pan with boiling oil and fry on both sides over medium heat, giving each side 3 minutes.
Put fried onion, prunes soaked in water in a pan to the liver.
Pour in wine, add salt and pepper.
Cover the pan with a lid, turn off the heat.
Simmer the liver for 10-12 minutes.

The dish is served with a side dish. Prunes help to emphasize delicate taste liver, so that it turns out not only soft, but also very tasty.

How to cook beef liver with honey

beef liver - 0.5 kg;
onions - 0.2 kg;
honey - 20 ml;
soy sauce- 80 ml;
potato starch - 30 g;
garlic - 2 cloves;
tomato paste - 20 ml;
vegetable oil - how much will go;
water - 125 ml;
salt, pepper - to taste.

Cooking method:

Wash the liver, free from films, vessels. Cut into bars about 5 cm long, 2 times less wide.
Roll the liver in starch.
Peel and cut the onion into small cubes, fry it in vegetable oil within 5 minutes.
Add the liver to the onion, fry it with it, stirring occasionally, 7-9 minutes.
While the liver is frying, you can make the sauce by mixing tomato paste, soy sauce, honey and water.
Pour the sauce over the liver, simmer with it for 10 minutes.
Crush the garlic and add it to the dish. Salt and pepper, mix the liver.
Cook covered for 2-3 more minutes.

Beef liver prepared according to this recipe is recommended to be served with vegetable salad.

Even a novice cook can cook delicious and tender beef liver. It won't take long to cook.

One of the most useful cow by-products is the liver. In its composition, it contains calcium, magnesium, phosphorus, zinc, vitamins of groups A, B and folic acid. But the amount of these vital trace elements depends only on how to cook beef liver. If it is incorrectly selected and thermally processed, then instead of a tasty, healthy and juicy dish, you can get tight pieces of a sinewy product.

You need to choose a liver very carefully so that the money spent on its purchase is not thrown away in vain. Poor-quality by-products should never be eaten. Therefore, always consider the following aspects:

Before you start cooking the liver, you need to properly process it. Remove the film first. To make this process easier, pour over the liver hot water and then dip in 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 liter of water) or milk, depending on the recipe chosen, to make it softer. Always salt the liver after heat treatment.

Beef stroganoff with sour cream and beef liver

Stroganoff liver 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 in classic recipe she must be. Before you start cooking, you should clean the liver from the shell. Traditionally, this dish is served with potatoes, such as mashed potatoes or french fries.

Main Ingredients:

liver - 400 gr.;
onion - 1 pc.;
carrots - 1 pc.;
tomato paste - 2 tbsp. l.;
flour - 50 gr.;
sour cream - 100 gr.;
milk - 100 gr.;
spices (salt, ground black pepper).

The washed and cleaned liver should be beaten off a little with a smooth hammer or rolling pin. Then cut into sticks and roll in flour. Chop the onion and carrot into strips and put them together with the liver in a hot frying pan. Bring to half readiness and pour milk, 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 liquid, you can add a tablespoon of flour and simmer for another 5 minutes.

Liver fritters

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

For cooking you need:

beef liver - 500 gr.;
large onion - 1 pc.;
eggs - 3 pcs.;
flour - 3 tbsp. l.;
mayonnaise - 3 tbsp. l.;
salt pepper.

First, clean the liver from the veins, the outer shell and cut into small pieces. Then it should be twisted with a meat grinder twice along with chopped onions. Add three beaten eggs and mayonnaise to the resulting mass, mix thoroughly. Mayonnaise can be taken from the store or prepared in advance at home. Next, you need to gradually introduce the flour, avoiding the appearance of lumps. The dough should not be too liquid. Pancakes must be fried on a hot sunflower oil from two 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. You can serve such a dish not only with sandwiches, but also as an independent snack.

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

liver - 600 gr.;
oil - 250 gr.;
medium-fat cream - half a glass;
large onion - 2 pcs.;
carrots - 2 pcs.;
bay leaf, pepper, salt.

First you need to fry the liver, cut into medium pieces and pre-peeled, in sunflower oil. In another pan, bring the onion and carrots, chopped on a grater, to a soft state. Next, you should perform the most important step in the preparation of the pate - twist the finished ingredients with a meat grinder 2 times. Add to the resulting mass soft butter and cream at room temperature, mix thoroughly or beat with a blender until smooth. Pate for sandwiches is ready.

If you want to serve it as a snack, then you need to put an even layer of pate in the shape of a rectangle on parchment paper or foil and cool it in the refrigerator. Then apply slightly melted butter in an amount of 150 gr. with a knife on the pate and carefully wrap it in the form of a roll. Serve this appetizer cut into thin, small pieces.

Beef liver and garlic cake

Liver cake is a really popular dish that has been especially popular since Soviet times. Cooking it is very simple and fast, while you can make new fillings every time or serve without them at all.

Required Ingredients:

beef liver - 600 gr.;
skim milk - 300 ml;
flour - 200 gr.;
eggs - 3 pcs.;
onions - 5 pcs.;
carrots - 4 pcs.;
mayonnaise - 300 gr.;
garlic - half a head;
salt pepper;

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

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

Salad with mushrooms and beef liver

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

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 previously cleaned liver and chicken eggs. In the meantime, finely chopped onions must be marinated (per 100 ml of water, 1 tablespoon of salt, sugar and 2 tablespoons of vinegar). Shredded champignons fry in a small amount of sunflower oil.

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

In general, there is a large number of good recipes and ways to cook beef liver while retaining its benefits, it goes well with a variety of foods and can serve as an independent dish, addition to a side dish or a complete snack. Bon Appetit!

First of all, you need to remove the entire film from it - rinse the piece under running water cold water, put in a warm place for a few minutes and cut on one side. The film can then be freely peeled off. Also cut off all veins and vessels.

To make sure the liver is soft, cut into pieces and soak for half an hour in milk. When you take it out, dry it paper towel. Instead of milk, you can use soda - sprinkle it on each piece and leave for an hour. Rinse the product afterwards.

Cut the liver into small pieces - no more than 1.5 cm thick. If you use a larger size, you risk getting a rigid structure. Chop the onion in half rings, fry in oil. Transfer it to a container, and place the liver, rolled in flour, into the pan.

Then add the onion, pour everything with sour cream, mix. Leave the pan open until the liquid boils away, then cover and simmer over low heat for 10-15 minutes.

Salt at the very end of cooking. Before serving, you can sprinkle with herbs.

Other cooking methods

Boiled beef liver

Take:

liver - 300 g;
onion - 1 pc.;
parsley - 2-3 branches;
garlic - 2 teeth;
allspice - 3 pcs.

Divide a piece of liver into 4 parts, place in boiled water. Put the rest of the products, but do not salt. Add salt about 5 minutes after the start of cooking. The total cooking time is approximately 20 minutes. After that, let the product cool directly in the broth, then cut into small slices.

Lavash and fresh herbs go well with boiled liver. And it can also be turned into a pate. To do this, grind it together with vegetables (for example, carrots) and seasonings in a blender. You can also add a piece of butter there for a smooth texture.

Now you know how and how long to cook beef liver so that it turns out tender and soft. It goes well with potatoes and various vegetables. In addition to boiling and frying, the liver can simply be stewed in water or sour cream.