Very tasty liver. Pork lungs and liver: how to cook tasty and right

If you choose from all the recipes for cooking the liver, boiled whole piece beef, pork or lamb liver- the simplest and healthy recipe. I would like to note that boiled liver calories less than fried in oil. To compare calories: boiled beef liver contains 99 kcal, and fried beef liver depending on the method of preparation from 199 to 300 kcal. Therefore, I prefer to boil the liver for my loved ones, or, during such processing, carcinogens are not released.

recipe:

• A piece of beef liver weighing 500 g,
• onion - 1 pc.,
• carrots - 1 pc.,
• parsley root or stalks
• peppercorns - a few pieces,
• bay leaf - optional
• water for boiling the liver - 1l,
• salt.

How to boil the liver?

Yes, very easy! Put whole, peeled onions and carrots, roots, spices into a saucepan and bring to a boil. It is better to put the liver in boiling water, remove the foam and cook over low heat. The liver is cooked quickly, 20 minutes of cooking time will be enough for it.

When to salt the liver when cooking?

If the fish is salted immediately during cooking, then the liver, like mushrooms, is salted at the end of cooking. As you know, salt removes moisture, so to keep the liver juicy and soft, it is better to salt it closer to the end of cooking.

How to quickly cook the liver in a slow cooker?

To do this, use the "steam cooking" mode. Pour 0.7 l of water into the multicooker bowl, put a whole piece of liver either in the bowl or on the steaming tray. Cooking time 20 minutes.

The multicooker allows you to cook two dishes, as they are called,. Therefore, you can save on time and put something else on the steaming tray to cook, for example: vegetables for salad, eggs, sausages, cutlets or steamed meatballs, and, (then think for yourself what you can put in it;- ))

Remove the boiled beef liver from the broth. If you will not use the liver immediately, then cut it before serving so that it does not wind up.

P.S. This recipe is suitable for boiled veal, pork and lamb liver.

Why is boiled liver sometimes bitter?

Here, the answer to this question should be sought not in the cooking recipe (how and with what you cook it), but in the method of properly cutting the carcass. When butchering livestock, it is necessary to properly remove the gallbladder so that bile does not get on the liver itself and into its ducts. If bile flows out during cutting, then the finished liver is bitter.

What can be cooked from boiled liver?

Recipes dishes from boiled beef liver a bunch of.

1. Boiled liver is served as an independent dish with all kinds of sauces.

Here is a delicious recipe sauce for boiled liver:

• 1 cup liver broth
• 150 g sour cream
• 2-3 pickled or pickled cucumbers,
• garlic - for an amateur,
• greenery.

Boil the broth, add sour cream, chopped cucumbers, garlic (whole or crushed) and chopped greens to it. Cut the liver into large pieces and add to the sauce. Simmer for 5 minutes and serve.

2. Boiled beef liver can be baked in the oven or microwave:

Cut the boiled liver into slices, put circles of boiled carrots or stewed zucchini flavored with grated garlic on it, sprinkle with grated cheese and hold in the oven or microwave until the cheese is melted.

3. Use boiled liver in fillings for dumplings, dumplings, as well as for making liver pates and cakes.

This is chilled beef liver.

for the pie filling:

4. There is a huge variety salads with boiled beef liver.

Here is the video recipe boiled beef liver salad with pickled onions for which you will need:

• 500 g boiled liver,
• 3 bulbs
• 80 ml vegetable oil,
• 2 tablespoons of vinegar
• salt,
• pepper.

On the TVJAM channel, Serge Markovich also has one interesting

recipe liver salad with green beans, mushrooms and cheese

(although he fries the liver, I think if you use boiled beef liver in this salad, it will be less high-calorie 😉)

P.S. If the network is busy, you may not be able to access it, just try again several times 🙂

Who doesn't love cookie pies! And dumplings with potatoes and liver! And salad, and pate, and many other goodies ... Although the liver is considered a cheaper product than meat, this does not mean at all that it is somehow worse in its nutritional value. On the contrary, liver dishes are digested much faster and easier than the best meat, and there are much more vitamins and minerals in it than in pure meat. According to these and many other criteria, the liver is simply indispensable for maintaining health, so we will certainly include a variety of liver dishes in our diet. I bring to your attention my favorite, most delicious and practical recipes from the liver and offal.

• The taste of a liver dish depends on the quality of the liver used and how well it was cooked.
• The main criteria for the liver is the freshness and age of the animal. The younger the animal, the more tender and tastier the liver. Fresh liver is always smooth, moist and shiny, has a light red or light brown color.
• Before cooking the liver, it is washed in cold water, cleaned of films.
• The liver will be more tender and tasty if soaked in milk.
• Veal liver has the best taste.
• Liver cooks much faster than meat. During the preparation of a particular dish, it is important to monitor the degree of readiness of the liver. As soon as the liver is cooked, we immediately finish the heat treatment.
• The liver is not fried salty, salt and spices are added literally at the last minute.
• The longer the liver is fried or boiled, the more rigid it becomes, the less tasty and less healthy it is.
• The liver is best fried in a well-heated pan.
• Boiled liver is usually used to make pâtés. It is important to know that the longer the liver is cooked, the more juice it loses and the tougher it becomes. Therefore, in order to preserve the taste and softness as much as possible, the liver is not boiled for long, put in boiling unsalted water.
• The most delicious liver is freshly cooked, so it is better to cook hot liver dishes immediately before meals and in the required quantities.
• Cold liver dishes retain their taste and nutritional properties well, so they can be prepared in advance.

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;
• onions - 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 fried simple recipe liver 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 emphasize the delicate taste of the 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.

Many home cooks ignore offal due to ignorance of the intricacies of their preparation, for example, not every housewife knows how much to cook the liver to make it tender, tasty and without bitterness. Beef liver can be both an excellent main course and a filling for a pie or an ingredient in an unusual salad.

Due to its composition, this offal is indispensable for people with low hemoglobin, and if it is cooked, then for those who adhere to proper nutrition, as it contains only 100 calories per 100 grams.

Selection of by-products and their preparation.

When choosing a liver, you need to carefully examine it - the beef should have an even texture without visible tears and adhesions, be a rich red color with a rich "bloody" smell, it should be elastic, but soft. If spots of thickened blood are visible, pronounced vessels or areas with green tint- it is better not to buy such a product, since these signs indicate that the gallbladder was damaged when cutting the carcass and the resulting dish will turn out to be very bitter. Experienced chefs advise soaking beef liver in milk before cooking. After soaking, the offal must be thoroughly cleaned - rinse, remove the film, cut out the veins. Frozen beef liver is the easiest to clean - for this, it is enough to briefly lower it into warm water then remove the film with your fingers. But when buying, you need to remember that frozen beef liver is far from being as healthy and nutritious as fresh. In order to cook the liver for pate in cream or milk, it is not necessary to soak it.

Advice. You can clean this capricious offal after soaking just before cooking, for this you need to rub it with coarse salt and immerse it in ice water for 3 minutes. After this procedure, the film will begin to easily move away from the meat.

Cooking beef liver.

How long to cook the liver in the pan depends on the size of the product - a whole liver is cooked until ready for about 40 minutes, and if it is overcooked, it will become tough. If the liver is cut into portioned pieces, how many minutes will it take to cook? Chopped beef liver should be boiled over low heat for about 15-20 minutes. To check the degree of readiness, it is enough to pierce it with a knife - light juice indicates the readiness of the product, and pink indicates that the liver is raw. Offal should be boiled in boiling water, not cold. In order to understand how much you need to cook beef liver in a pressure cooker, you should take into account its size - a whole liver will cook in 15 minutes, chopped one should be cooked half as much. Before cooking, the liver must be cleaned so that it is not tough. You can cook offal in a slow cooker - in the "steam" mode, it will take 30 minutes.

Advice. Beef liver is salted only at the end of cooking, just a couple of minutes before being removed from the heat, if you do it earlier, the finished dish will be bitter. But if the salt was nevertheless added at the wrong time, the bitter offal can be stewed in a sauce of sour cream and tomato paste or with vegetables, to which a little sugar must be added. To prepare a liver for a child, it must be boiled without adding salt, and then mashed with a blender, adding boiled vegetables and lightly salting.

How to make an amazing liver pate.

Liver pate is a dish that is suitable for morning sandwiches for every day and, in combination with bruschetta, holiday table, and even a novice cook can cook it.

How much to cook beef liver for pate? As much as for other dishes - tough liver pate will not be able to give the desired texture, it will become either liquid or excessively grainy.

To make beef liver pate you will need:

• boiled liver, lard, butter (1 part oil and lard for 5 parts offal)
• onion -1 head
• medium-sized carrots - 2 pieces
• cream - 2 tbsp. spoons
• spices.

Grind the carrots on a grater, finely chop the onion, then fry the vegetables together with finely chopped lard in a pan. After the fried mixture has cooled, it must be mixed with the liver, cut into small cubes, and passed through a meat grinder or combine twice. Add cream and butter to the resulting mass, then mix the pate thoroughly and cool. There are a lot of options for preparing liver pate, because the addition of ingredients such as smoked paprika and smoked meat, mushrooms, olives, fried bacon, etc. allow you to change the taste of a healthy dish every day.

In terms of nutrients, the liver surpasses many meat products. It contains such important elements as: vitamin C, known for its excellent antioxidant properties, helping to increase the body's resistance to adverse effects environment; almost all B vitamins, the so-called energy drinks, they are needed by all cells of the body and, above all, the brain; thiamine supports the work of the heart, digestive system; Vitamin A is good for eyesight and skin. A lot in the liver and minerals: iron, zinc, manganese, selenium. And this is not the whole list, which can be continued for a very long time, since this really valuable product contains almost all the substances we need in sufficient quantities.

But, of course, we prefer this dish not so much because of its usefulness, but because of the most delicate taste and unique aroma. Therefore, it is important to know how to properly preserve the maximum of vitamins and bright taste. are simple and economical. It can be stewed, fried, baked, cooked a variety of pastes, pancakes and even cakes.

Choose right.

Choose a liver, preferably a young animal, since the taste directly depends on its age. The best option there will be veal liver. Appearance fresh, unfrozen product should be smooth, red-brown even in color, without spots, moist at the cut. The aroma should be pleasant, slightly sweet, a different smell indicates the stale product. You need to know that it is a little rougher than pork and is covered with a thin film. To easily remove the film, you can lower the liver into hot water for a couple of minutes, pry with a knife and remove. It is also necessary to remove large veins and vessels.

How to cook liver.

To make the liver tender and airy, you need to soak it in milk with a pinch of salt for three hours. Salt will cope with the remnants of blood, and milk will soften the characteristic smell, if any. For frying, you can cut into identical pieces no more than one centimeter thick, roll in soda and leave for an hour. Then rinse well and let dry. Roast in hot sunflower oil, dipping each piece in flour or crackers. This will retain the juice, making the dish more juicy.

If you are interested in how to cook liver with sour cream and mushrooms, then it is very simple. The liver, cut into small pieces, must be lightly fried, pre-soaked in milk and rolled in flour. You can pepper to taste. Finely chop the mushrooms, boil a little and fry with onions. Then add sour cream and tomato paste, mix everything and bake in the oven for ten minutes. For 800g of liver, take 200g of mushrooms, one onion, a glass of sour cream and two tablespoons of tomato.

Here's how to cook the liver can still. Doing mashed potatoes, add two eggs, salt, pepper. Place in a baking dish. On top of the potatoes lay out the liver cut into small cubes, chopped carrots and onions. Bake in the oven for twenty-five minutes until browned.

There are still a great many options for how to cook the liver. Traditional filling for pies, various pies, soups, delicious salads with pies and even airy soufflés, as well as all sorts of sandwiches and sandwiches will diversify your daily diet and enrich your body with the necessary nutrients. You just need to use useful tips and turn on your imagination so that this product will delight you and your loved ones with its unsurpassed taste and usefulness every day.