The liver is an excellent recipe. Liver dishes - original recipes for every taste

Properly cooked beef liver, in addition to its undeniable useful properties, has excellent taste. We offer basic recipes, relying on which, and adjusting them with your additions in the form of a variety of vegetables, you can cook beef liver tasty, soft and juicy.

Secrets of choosing beef liver

The result of the finished beef liver dish depends on the quality of the main product. When buying a liver, pay attention to the following points:

• When choosing a product, be guided by its smell, appearance and color. Fresh liver, due to its short implementation period (only three days), should have a sweet smell and a rich, pleasant color. Too dark or light tone of the product will indicate its staleness.
• Try to buy only fresh liver, not frozen.
• A smooth, shiny and undamaged surface (film) of the liver will speak of its good quality. Pay attention to the cut. The granular structure will indicate the former ill health of its owner.

How to cook beef liver - product preparation

There are many options for cooking the liver, but the final taste will depend on the technology of preliminary preparation of the product. Let's focus on the most important points, observing which, you can make juicy, soft and tasty beef liver:

• In order to remove the bitterness inherent in beef liver, the film that covers it should be removed from it. Pour boiling water over the product, then quickly, for a few seconds, immerse in cold water. You can easily release the desired product from the outer rough film from the temperature difference.
• The dish will turn out tough and unpleasant in taste, if large vessels, ducts and veins are not removed from the liver. When cutting portioned pieces, carefully remove any “defects” that come across.
• Cold milk or soda solution(1 tbsp per 0.5 l warm water). Soak the liver cut into pieces 1.5 cm thick for at least 30 minutes.
• Fry the prepared slices in a well-heated pan, each side no more than 3 minutes. After - stew, according to the recipe used. Stewing in sour cream or cream gives the liver special tenderness, juiciness and softness.
• Add spices and salt liver dishes at the very end of cooking. If you do this at the beginning of the process, the liver will be dry, hard and rough in taste.

How to cook tasty and soft beef liver - the main recipe

Prepare the liver as described above. Roll the pieces cut into portions in mixed flour and spices, fry until light golden brown on all sides. For frying, ghee or vegetable oil is suitable. Fried liver prepared in this way, subject to all processes, always turns out juicy, soft and tender. Supplement can be stewed or fried onions with carrots, greens. Such a liver is suitable as the basis of other liver dishes, for example, stewed in sour cream or cream sauce.

How to cook tasty and soft beef liver in sour cream sauce

Cooked according to the main recipe, fried liver, mix with fried onions and carrots. Place in saucepan. Pour sour cream sauce(200 ml of sour cream, 50 ml of water, 2 tablespoons of flour, seasonings to taste) so that it completely covers the liver. Simmer over low heat for at least 30 minutes.

Liver dishes go well with cereals, mashed potatoes, various salads, pasta and vegetables.

THE BEST AND SUPER DELICIOUS STEP-BY-STEP LIVER RECIPES

Among the by-products obtained during slaughter and subsequent cutting of the animal, a significant place is occupied by the liver. This product combines excellent taste with useful substances necessary for the body. The dishes, the recipes of which you will find below, will bring you unforgettable moments of pleasure, first of all from your taste properties, and secondly - from the awareness of your own culinary skills, when you have to (and this, I assure you, cannot be avoided) to listen to the praises of your guests. So do not waste your precious time - recipes based on the liver are waiting for you.

An unusual combination of ingredients results in a tender and juicy dish in which apples surround the liver with the freshness of a summer garden. Adding apples to the liver - very good option, although they are difficult to determine in the finished dish.

Quick and easy to make, the dish has a unique taste. Pre-boiled liver with spices and carrots becomes tender and soft. The sharp taste of garlic is combined with the tenderness of the liver, forming a win-win duet.

Chicken liver pancakes are a must-try for everyone who loves tasty and healthy dishes. They can be prepared for breakfast or dinner. Chicken liver makes them tender. In order for the pancakes to turn out juicy, they must be fried on both sides.

Rabbit liver is rightfully considered a delicacy. It has a slightly sweet aftertaste, so to muffle it a little, add a little gin. Its slightly bitter taste and juniper aroma will give the pate the right touch of taste.

What could be better than tender chicken liver, along with fried mushrooms and drenched in milk cream? Such an appetizing dish should definitely be on your table.

Just one single glance at this culinary creation is enough to make your eyes light up and your stomach growl in anticipation of the holiday. And indeed it is. Is it possible to resist this "cake" from the liver?

I want to offer you my favorite liver recipe. The first time I tried this dish was in 1998 in a restaurant in our city. It was their signature dish. It captivated me so much that I tried to find a recipe for its preparation for a long time, but unfortunately I did not find it.

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 tasty, healthy and juicy dish you can get tight pieces of stringy 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, it is necessary on a hot vegetable oil fry 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!

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.

1. Pay attention to the appearance of the 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.
2. The color of the liver should be neither too light nor too dark. Remember: good beef liver has a tint ripe cherries, pork is reddish brown, chicken liver varies from light brown to brown-red, and turkey liver is dark red.
3. Fresh liver has a sweetish metallic flavor. A sour smell indicates that the product is spoiled.
4. 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

1. 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. Film pork liver 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.
2. 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.
3. Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
4. The last way is for those who like to use physical force. 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

1. 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.
2. Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also rid the dish of bitterness.
3. 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

1. 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).
2. If you dip the liver pieces in flour or batter before frying, the juice will definitely remain inside.
3. Sour cream or cream are true friends of a juicy and soft liver. It is recommended to extinguish it in them for no more than 20 minutes.
4. 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.com

Ingredients:

• 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

Rinse the liver carefully under cold water, place in a bowl and cover with 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 pate, you only need refined yellow butter, light residues can be thrown away.

Peel and finely and garlic. Heat a small amount in a frying pan. olive oil. 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, raise the heat, and add the liver with most of the 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, together with the onion and garlic, move to food processor. Grind the ingredients to a puree, then add the mace and most of the melted butter. Continue grinding until smooth.

Transfer the pâté to the prepared container, sprinkle the sage leaves on top and use a spoon to cover with the rest of the melted butter. 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, put in 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 the excess liquid has evaporated, 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!

Beef liver is a difficult product to prepare. You need to use a lot of 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.

Cooking tasty and soft beef liver in sour cream

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.

1. The onion is finely chopped and fried in any hot fat until golden brown.
2. The liver is freed from the film with a sharp knife, washed, dried and coarsely cut. If dense vessels are caught under the knife in the process, then they must be removed.
3. Each piece is rolled in flour and salt and lightly fried.
4. Next, the meat product is laid out in a saucepan, sprinkled with a passivated vegetable, poured with sour cream sauce, flour and 400 ml of boiled water. The liquid is salted and flavored with any seasonings to taste.
5. On low heat, the contents of the pan are stewed for 20-25 minutes.

The resulting gravy is delicious when served with potatoes, buckwheat or pasta.

Stroganoff liver in a slow cooker

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.

1. The liver is washed, cleaned of ducts and cut into miniature pieces.
2. The onion is chopped into cubes, after which the products are cooked together in oil in the “Baking” mode for 12 minutes.
3. After adding flour, the components are fried for another 6-7 minutes.
4. The tomato, along with the skin, is cut into cubes and also sent to the bowl.
5. After another 3-4 minutes, you can pour the products with a mixture of sour cream and warm water, salted and peppered in advance.
6. In the "Stew" program, the appetizer is cooked for 35-40 minutes.