The liver is respected not only by hunters, but also by cooks and housewives. This one is one of the products instant cooking, the delicacy deserves attention. There is no need to talk about the benefits of the liver; it is a storehouse of vitamin A, iron, copper and other useful substances. The liver contains phosphorus, magnesium, zinc, sodium, calcium. Vitamins B, D, E, K, ascorbic acid. Thus, liver - beef, pork, veal, chicken, duck - has been and remains not only one of the most popular products since ancient times, but also very useful. Please note that for cooking you should use only liver from healthy and properly fed animals. In addition, it is important not to limit the consumption of liver dishes to people with high blood cholesterol.

How to cook liver

The nutritional value of liver is approximately the same, be it beef liver, pork liver, chicken liver, and so on, but their taste and texture are somewhat different. It is important to know that:

• To prevent the liver from becoming bitter, it must be cleaned of films and ducts;
• so that the liver is soft and without a specific odor, it can be soaked in milk or water for 30 minutes - the liver of young healthy animals does not need to be soaked;
• to prepare soft liver, you can roll it in flour before frying;
• to avoid overcooking the liver, cut it into pieces about 1 cm thick and quickly fry in a well-heated frying pan on both sides;
• You need to salt the liver at the very end.

How to fry liver

There are many recipes for making liver. If you are a beginner and don’t know how to fry liver, what to cook from liver, how to cook soft liver, then these tips will come in handy. Today we will tell you how to properly fry the liver so that it is juicy, tasty and does not become tough.

The easiest way to fry the liver is this:

• you just need to fry slices of veal, lamb or chicken liver on high fire two or three minutes on each side, add salt and pepper to taste and the liver a la Nuturel is ready.

The best way to fry the liver is this:

• The liver, soaked in milk or marinade in advance, must be fried until red meat juice appears on its surface, turned over, fried and again waiting for the juice. That's it - the tender and soft liver is ready.

The most simple dishes The liver ones are the most aromatic and tasty, and they cook very quickly.

How to cook pork liver

• Pork liver has a red-brown or dark brown color, has the brightest taste and a distinct aroma, which may not be to everyone's taste.
• Before cooking, pork liver is always soaked. Pates and fillings are prepared from pork liver; it can be fried and stewed, used to make liver pancakes and more.
• Pork liver is just as healthy as other types of liver, but in terms of the content of nutrients it is still slightly inferior beef liver.

How to cook beef liver

• Beef liver has a dark red-brown color and has a rather pronounced liver flavor (which is why it is often soaked in milk before cooking).
• Prepared from beef liver liver cake, liver chops, sauté, hot dishes, fried beef liver or stew is good. Beef liver should be thoroughly fried, first coated with mustard and served with spicy sauces.
• The benefit of this type of by-product lies in the high content of vitamins A and group B, vital microelements; liver is recommended to be consumed when overworked and during the recovery period after illness.

How to cook veal liver

• Veal liver has a light brown and red color, as well as a delicate and loose structure; it is much more tender than beef liver and does not need to be soaked.
• Delicious dishes are prepared from veal liver: fried veal liver a la naturel is incredibly tasty, you can cook veal liver in sour cream, fried veal liver with onions is good, it makes delicious kebabs, as well as gourmet dishes. The whole veal liver can be baked in the oven or deep frying pan, then the baking time is measured at the rate of 15 minutes per 0.5 kg of liver.
• The benefits of veal liver are the vitamins A and B it contains; dishes prepared from veal liver are very healthy - they promote the regeneration of hemoglobin and help improve immunity.

How to cook chicken liver

• Chicken liver is an affordable delicacy product with an excellent taste.
• Chicken liver can be fried with onions, used as a component for kebabs with bacon and vegetables, as an ingredient in minced meat and liver pates, and chicken liver is good in salads.
• The benefits of chicken liver are the high content of vitamin B12, which is involved in the formation of red blood cells, selenium, which affects the functioning of the thyroid gland; chicken liver is a valuable nutritious product.

How to cook duck and goose liver

• Duck and goose liver - found in the form of foie gras libor in markets from ordinary ducks and geese, the second option is less fatty and not so expensive, but still very tender and tasty.
• Duck and goose chicken in the form of pate or roast will decorate the most festive table. You just need to know that the livers of ducks and geese are never cooked in sour cream, they are already fatty. Bird liver goes perfectly with fruits - sweet, sour, and sweet and sour - apples, raspberries, raw or lightly stewed in butter, will give the dish an exotic festive look and taste.
• Goose and duck liver are very fatty, but extremely useful, especially for the female body, as it contains a large number of iron, as well as all of the above vitamins and minerals.

How to choose a liver

Whatever liver you buy, the color of the liver should be even, without spots, the surface should be shiny, smooth, elastic, without dry spots.
When pressing on the liver, the fossa does not form at all or is quickly restored. Otherwise, the liver is stale.
The liver from young animals is lighter; the darker the liver, the older the animal.
Look at the blood: scarlet - the liver is fresh, brown - old and such a liver should not be taken.
The smell of liver is pleasant, sweetish, and in no way sour.
Fresh steamed liver is usually not purchased for future use, so they take it at the rate of 100-125 grams per serving and cook it within 24 hours.

How to store liver

The liver is perfectly stored frozen for up to six months. To do this, it is not necessary to buy an already frozen product. You can freeze steamed liver yourself. You can store the liver like this:

• Having cut the liver into slices, dry it with a napkin, wrap each slice in cling film, put it in a separate bag, which you put in the freezer, otherwise the smell of the liver will be transferred to other products.

The good thing about liver is that it can be cooked without defrosting, fried in a pan or grilled. But real gastronomes still advise defrosting it by placing it on the bottom shelf of the refrigerator for several hours.

Recipes - how to cook delicious liver

Recipe - Stroganoff-style liver

beef liver - 500 g
sour cream - 300 g
onion - 2 heads
salt, pepper - to taste
sunflower oil - for frying

To prepare liver Stroganoff style, you will need a minimum of ingredients.
First, prepare the liver - clean it, soak it in milk, pat it dry and cut it into cubes.
Pour some oil into a frying pan and fry finely chopped onion until light golden brown.
Place the liver cubes in the frying pan and fry them on all sides.
Add sour cream and simmer for 15-20 minutes.
It is good to serve liver dishes with light vegetable side dishes or tender mashed potatoes.

Chicken liver - 500 g
onion - 1 head
carrots - 1 pc.
sour cream - 400 g
fresh dill - 5-15 g
garlic (optional) - 2-3 cloves
frying oil
salt
pepper

Peel and chop the onion, peel and chop the carrots. Fry onions and carrots with a little oil and cool. Pass the prepared liver through a meat grinder along with stewed vegetables. Add salt, pepper and stir. Place in the form of pancakes in a well-heated frying pan with oil. Fry on both sides until cooked. The degree of readiness depends on your taste.
Chop the garlic and dill, combine with sour cream, mix well.
Place the finished pancakes on a plate, place 1 tablespoon of sour cream on the pancakes.

Veal liver - 0.5 kg
mustard
flour
vegetable oil
salt
ground black pepper
ground ginger

½ glass of water
2 tbsp. spoons of butter
2 oranges
½ glass of dry red wine

Wash the liver, peel and cut into about 1 cm thick. Grease each slice with mustard and roll in flour. Fry on all sides in heated vegetable oil for 8 minutes. Salt, pepper and add ginger to taste. Fry for another 3-5 minutes on low heat. Transfer the finished liver to another bowl.
In the frying pan in which the liver was fried, add ½ cup of water and 2 tbsp. spoons of butter, let it boil, then strain. Peel one orange and cut into thin slices, squeeze the juice from the second. Mix the frying liquid with orange juice and ½ cup of dry red wine, heat over low heat, without bringing to a boil.
Place the fried liver on a plate, pour over the orange sauce and garnish with orange slices

500 g pork liver
80 g pork fat
carrot
bulb
salt
ground black pepper
nutmeg
½ cup meat broth or milk
100 g butter

Cut the pork liver into small pieces. Finely chop the bacon and fry. Place grated carrots and finely chopped onions into the rendered fat. Fry until half cooked. Add pieces of liver, salt, ground pepper and grated nutmeg to the vegetables, fry until golden brown, and then cook over medium heat under the lid. Cool and pass through a meat grinder with a fine grid 3-4 times. Pour broth or milk into the prepared mass, bring to a boil and cool. Mix with softened butter and beat until smooth. Decorate the finished pate as desired.

Previously on the topic:

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	How to cook duck? This question arises especially acutely for housewives during the duck hunting season, as well as before the New Year and Christmas. What are the recipes for duck during the hunting season, or if the hunter is not very lucky, then New Year most...
	Strong meat jellied meat with the aroma of garlic and bright accents of carrots and herbs is a national Russian dish and an excellent winter snack. We will learn how to cook jellied meat correctly, how much to cook jellied meat, what meat to choose for it and how...
	Hare hunting is one of the most popular in our country. A hare is an excellent trophy that can decorate any hunting table. The main thing is to know how to properly cook a hare. Domestic rabbits are easier to prepare, but with wild...
	The long-awaited opening of the 2013 autumn hunting season is approaching. Any hunter will confirm that the opening of a hunt is always a holiday: the first dawn, the elastic whistle of duck wings, the first trophy captured. And then the smell of the fire and cooking...
	Fragrant stewed rabbit, spicy baked duck, crispy fried goose... Poultry and animal meat are important products in the human diet. Meat contains many useful substances, vitamins, minerals and much-needed protein for humans....
	What makes a wild boar valuable is the meat it produces. But it still needs to be prepared correctly. The meat of old cleavers during the rutting period has bad smell, therefore requires pre-soaking in vinegar or whey...

Beef liver should be present in the human diet, as it contains a large amount useful vitamins and microelements. Some people do not like this offal, but if it is prepared correctly, both children and adults will enjoy eating liver.

General cooking principles

Liver is not made of muscle, so it behaves differently during cooking than other types of organ meats or meat. It doesn't take long to cook it to get it tender. On the contrary, the more the liver is subjected to heat treatment, the tougher it becomes and, as a result, does not please with taste. And if you put the product in a food processor and grind it, you will get a thick paste from which you can make meatballs and pate.

This byproduct breaks down because it consists of individual cells that are held together by a network of connective tissue, rather than by strong muscle fibers. Long-term heat treatment of the liver leads to the fact that its cells lose moisture, become dry, and a grainy taste appears. Liver cooked or processed at 160 degrees will likely exhibit a lingering aroma and bitter taste that turns most people off. Cooked below 140 degrees exhibits an unpleasant metallic aroma. If you cook it at a temperature between these two indicators, then the offal will turn out just as you need.

You can mute the special aroma of beef liver by first soaking it in lightly salted cold water for 30 minutes, or in milk or curdled milk for 12 hours. The offal is then removed and dried on paper towels. Beef liver is usually sold sliced ​​due to its large size. Veins and hard membranes are often found in the slices. They will need to be removed with a knife.

Recipes

There are many recipes for how to quickly, simply and deliciously cook tender beef liver yourself; you just need to follow the recipe. To keep it soft and juicy, you shouldn’t fry it for a long time, you can marinate it.

In a frying pan

Frying in a pan - classic way cooking a long-familiar dish. Before frying, you will need to prepare the beef liver, that is, soak it in milk and cut it into small cubes. If you roll the product in flour, then when frying it will also be crispy. Fried juices and flour in a frying pan can then be turned into a sauce by simply adding water or broth.

European recipes often call for cooking liver in thin slices, which can be quickly sautéed with fresh herbs and seasonings. It's best not to use frozen because it won't cook evenly. A number of other additional ingredients complement the flavor of the liver. During cooking, onions provide the necessary moisture, sweetness, and slightly reduce the bright aroma. You can add wine vinegar or tomato sauce, beef liver goes well with sweet ingredients, for example, figs.

Some housewives are accustomed to pre-boiling the liver, but it is correct to fry it fresh, otherwise it will be very tough. It can be made in a frying pan with potatoes, onions and herbs. This dish can be served with fresh vegetables. In any form, liver is very useful for a nursing mother, but it should be consumed in small portions. It is important to monitor the reaction and rule out an allergy to the offal. You can use another recipe for preparing aromatic and tender liver. It will require:

• 1 kg of cow liver, cut into small slices;
• ½ cup olive oil;
• 1 garlic clove;
• 1 tbsp. l. fresh mint, finely chopped;
• 1 teaspoon salt;
• ¼ teaspoon black pepper.

Heat a large frying pan over medium heat and add olive oil. The offal is thoroughly washed under running water. You need to make sure that all the blood is washed away. Dry on paper towels. Using a sharp knife, remove the veins, if any. Cut crosswise into thin slices. In a small bowl, mix olive oil with chopped garlic, mint, salt and pepper. Generously coat the liver with this mixture and fry for 5-7 minutes on each side.

With gravy

To prepare chopped liver with gravy you will need:

• 1 kilogram of calf offal;
• 2 not too large onions;
• carrot;
• salt and pepper;
• lard or oil.

Bring the liver in fat until lightly fried, add onions, carrots, salt and pepper. Fry for two minutes, at this time several tablespoons of flour are diluted in water and poured into a dish. Simmer for a few more minutes until the mixture thickens. At the end, you can add chopped herbs, but you should not add them while the pan is on the fire, as this will make the dish less aromatic. There are many options for how to make liver in gravy. Some housewives like to stew the offal with vegetables and not add flour to thicken it, but use the natural juice that the vegetables secrete as gravy. You can use tomatoes, eggplants, zucchini, bell peppers.

To increase hemoglobin

The liver is recommended for increasing hemoglobin in children and pregnant women, since it contains a lot of iron, which is essential for those with anemia. Unfortunately, liver has an exceptional aroma and taste, which is why it doesn’t have many fans. To prepare a dish that will help increase hemoglobin and hide the aroma of the liver, making it more tasty, you need to have on hand:

• beef liver;
• 3 tablespoons of dry potato flakes;
• 1 ½ cups white sauce;
• 2 beaten eggs;
• ½ teaspoon paprika;
• 1 tbsp. l. anchovies;
• 1 spoon of minced meat;
• 1/4 teaspoon black allspice;
• salt;
• a little lemon juice.

To create the sauce you will need:

• 6 large spoons of butter;
• 8 tablespoons flour;
• salt and black allspice;
• 2 measuring cups milk.

Melt the butter over low heat, add flour, salt, pepper and stir. Remove from heat and gradually stir in milk, return to heat, stirring constantly until thickened.

You can prepare beef liver in the form of a spread.

For the dish you need:

• liver;
• 1 finely chopped onion;
• 1 clove of garlic;
• 2 small pieces of butter;
• 2 hard-boiled eggs;
• fresh parsley;
• ¼ teaspoon tarragon.

Boil the liver in salted water for about 15 minutes. Fry the chopped onion and a clove of grated garlic in melted butter until tender. Grind the offal with a blender, add onion and remaining ingredients. The mixture is mixed well and eaten with bread.

There is a great dinner recipe that requires:

• liver;
• flour;
• 2 tablespoons vegetable oil;
• 2 tablespoons chopped onion;
• 2 tablespoons of tomato paste;
• 2 fresh peaches, peeled and chopped.

Heat the oil in a heavy frying pan, dip the liver in flour and fry in hot oil. Fry on both sides, add onion, tomato paste and simmer for about 5 minutes. Add peach slices and bring the dish until fully cooked.

Melt 2 tablespoons of the creamy product in a sufficiently sized frying pan over low heat. Fry the onion until golden brown for 5 minutes, stirring, remove it to a separate plate. Mix flour, salt, pepper and Italian seasoning in a shallow bowl. In another, beat the egg and milk. It is necessary to cut the liver thinly diagonally, rinse and dry on paper towels.

Dip the offal pieces into seasoned flour, then into the egg-milk mixture, cover with oats and fry in a frying pan in butter. Place the dish on a plate with previously fried onions and sprinkle chopped herbs on top. You can top it with sauce, which is easy to prepare. Bring the broth to a boil, add flour, sherry, salt and pepper. Stir everything well and bring until thickened.

For children

The offal is given to a child from the age of 8 months, as it is very beneficial for the body. For infants up to one year old, the product is introduced into the diet gradually, observing whether he or she has an allergic reaction. From the age of three, when you have good teeth, you can make liver pancakes and give goulash from the offal. This dish goes best with vegetables; you can puree it in a blender and feed it. But before you make such a product at home, you should understand that you need to choose only fresh, unfrozen liver for your child. If it was taken from an old cow, then the aroma will be stronger, so it is advisable to purchase a calf organ.

Beef liver puree can be made into a paste or pate, in this form the dish turns out to be more tender and pleasant to the taste. There is no need to add seasonings; it is better to simply boil the product and grind it with water in a blender. As the child gets older, fried foods and spices are gradually introduced into the diet. Before cooking, the liver is carefully prepared, all connective tissue is trimmed, fatty deposits and veins are removed. The offal is soaked overnight in water or milk for at least eight hours.

Can be done delicious recipe a child, if he has already grown up and does not have an individual intolerance to the ingredients that will be listed below. Fry garlic and shallots and leeks in butter. Place the mixture in the refrigerator for 30 minutes. At this time, rinse the liver and dry it on paper towels. Add the liver to a food processor with lard or any other animal fat and grind until smooth. Add an equal part of meat, for example, chicken, turkey, and put hard-boiled eggs there. Mix all this well with a blender or inside a food processor.

Fresh herbs and seasonings are added to this pate, which fill it with a special aroma and remove the metallic taste. Paprika and chili go wonderfully with this pate. Be sure to add a little lemon juice or vinegar, you can replace it with soy sauce or mustard. Now pour the cream into the mass and, stirring, make sure that the consistency does not turn out to be too liquid. You can check it very easily: take a small amount of the mixture onto a spoon and turn it upside down. The pate should stick to it and not fall off within a few seconds. If it disappears, add the mixture white bread, soaked in milk, and eggs.

Shashlik

Beef liver makes an amazing kebab if you learn how to cook it correctly. For cooking you will need offal cut into small cubes or strips, rings onions and bacon, cut in half. Thread a strip of liver, a piece of onion, and a piece of bacon onto skewers; this will need to be done as tightly as possible. You can’t overcook the shish kebab on the skewers, because then it will be dry. It is enough to wait until the bacon is well fried and releases its juices to the dish.

The kebab made from liver and pork mesh is simply excellent. You will need to cut it into small pieces, put a piece of offal inside, or vegetables: tomato, potato, zucchini. They will be perfectly saturated with juice, and the liver will not turn out dry due to the fact that all the moisture will remain inside.

Diet options

Nutritionists advise consuming the product boiled or steamed, or baked if you do not want to increase its calorie content. It's best to sauté with vegetables that produce enough juice so that you don't need to add a lot of oil. You can prepare yourself a good and low-calorie salad with carrots for breakfast. The liver is boiled or quickly fried, crumbled into small pieces into a deep bowl, into which boiled carrots, grated on a coarse grater, and chopped onions are added. The salad is coarsely chopped and mixed with the already crumbled ingredients with a little salt and olive oil.

You will learn how to cook tender beef liver in the following video.

Animal liver is a valuable product in our diet due to the vitamins, minerals, trace elements, omega-3 and omega-6 fatty acids it contains, essential for health, beauty and longevity. However, we value liver not only as an important nutritional element, but also as an exquisite delicacy, distinguished by its bright and original taste - if, of course, the liver is prepared correctly, in accordance with the recommendations of experienced chefs. Unfortunately, many housewives do not dare to cook liver, worrying about possible failure, since this delicate meat can turn out slightly bitter, dry and tough due to the presence of stringy films. Let's talk about how to cook incredibly tasty, juicy, soft and tender liver at home.

Subtleties of the right choice

The main secret to preparing delicious liver is that you need to choose a high-quality fresh product. A good liver is elastic, soft, moist, shiny, without dried spots or scratches, with a pleasant and slightly sweet aroma. If you feel a sour smell, you should not buy liver, since in this case it most likely has a “venerable” age, which can also be determined by the color of the meat - the older it is, the darker the liver. Blood clots, blood vessels and greenish spots, which are a sign of damage to the gallbladder, are not allowed on the surface of the meat - in this case, the liver will be very bitter.

Quality can be distinguished by brown color with a burgundy tint, while light and yellowish meat indicates that the bird is sick. Fresh beef liver has a cherry color, and if it is lightly pierced with a knife or knitting needle, scarlet blood appears. Good veal liver is distinguished by a rich color - from brown to red, but the most important thing is that there is no gray coating, a telltale sign of stale meat. When buying frozen liver, make sure that there are no ice blocks on its surface - it should be covered with a thin ice crust, and if the color of the meat has turned orange, it means the liver is frozen. It is difficult to immediately understand the intricacies of the choice, but this stage is very important, because the taste and usefulness of the dish depends on the freshness of the meat.

Secrets of preparing the liver for heat treatment

How to properly cook liver (beef, pork, chicken or turkey) so that it is very tender, soft, juicy and appetizing? Very important proper preparation meat for frying or stewing, since the liver needs to be treated with care.

Remove all vessels and veins from the liver and remove the film from the beef liver by picking it up with the tip of a knife and lightly pulling it with your fingers, without making sudden movements. If you did everything correctly, the film will come off easily and quickly, without tearing, especially if you first place the meat in warm water for two minutes. There is another secret to preparing tender beef liver - cut it into pieces, sprinkle with a small amount of soda, leave for about an hour, and then rinse with water. This liver will melt in your mouth!

Liver (especially pork) is often bitter, but you can get rid of this bitterness if, after cleaning the meat from veins and film, soak it in cold cow's milk, whey or salt water for several hours. For piquancy, you can add a little sugar to the liquid, and the meat can be soaked either as a whole piece or cut into pieces. Milk works wonders with the liver, and even the coarsest and toughest meat acquires velvety softness and tenderness. If you are short on time, instead of soaking, you can boil the liver in lightly salted water for a few minutes. Many gourmets prefer to marinate the liver in the cold for six hours, rubbing it with garlic and salt.

The liver, beaten with a hammer, becomes even softer and more tender, but do not forget to place it in a plastic bag so that it does not spread.

Fry, boil, stew and bake

The liver is not only fried, stewed, boiled and baked, but also made into steaks, pates, salads, pancakes, etc. Fried liver is considered the most delicious, but some housewives do not risk cooking it for fear of not finishing it - who wants to chew dry and tasteless meat? We hasten to please you - frying liver is easy and simple, you just need skill!

How to cook liver in a frying pan without additional ingredients? Meat soaked in soda and well washed should be rolled a little in flour or sesame seeds and fried in hot oil for 3-5 minutes, but no more, so as not to dry out the meat. Let it simmer a little under the lid, simmer in its own juices and cook until cooked under the influence of internal temperature. Properly fried liver turns out amazingly airy and juicy, and to also prepare a tougher pork liver, fry it with carrots and onions, and then simmer in a small amount of water with sugar - this will soften its taste and make it more tender. Salting the liver is allowed only at the end of frying, otherwise it will harden, and even a large amount of carrots will not save it.

The liver can be stewed with milk, cognac, spices (nutmeg, ginger, cinnamon, curry, cloves), sour cream and tomato paste. If you decide to stew pork liver, pre-frying is mandatory, otherwise you will never be able to get rid of the annoying bitterness.

Before baking in the oven, it is better to fry the liver cut into pieces and then place it in the oven for 8 minutes. Readiness is checked with a knife - no blood or sanguineous fluid is released from the finished liver. The liver is usually baked in foil for no more than 30 minutes, but do not forget to add a small piece of lard with a slice of liver - for softness and juiciness. Remember the main rule for cooking liver: overdoing the cooking time turns tender meat into indigestible and hard sole.

Knowing how delicious liver can be cooked, it won’t be difficult for you to create a festive lunch or dinner for a quick fix. This truly royal delicacy can be served with potatoes, vegetables, cereals, pasta, salad and the usual pickled onions. Properly prepared liver turns into a culinary and aesthetic pleasure that you want to cook again and again, adding unusual spices and ingredients. You can find even more on the “Eat at Home” website!

One of the healthiest meat products is liver, since it contains deficient amino acids and a lot of vitamins and minerals. No wonder it is prescribed to pregnant women and children! However, the liver has a special smell and characteristic bitterness; to get rid of them, pieces of liver can be soaked in milk or a special marinade before cooking. Hot and fragrant spices, fruits, and sour cream also remove the unpleasant aftertaste, which is why they are often included in the recipe for liver dishes. The liver can be fried, stewed, baked and even stuffed. But the classic liver dish is, of course, pate! It is prepared from any liver (however, foie gras is only from duck!), slightly overcooking it with carrots and onions, and then grinding it with egg, butter and seasonings. White wine is served with pates, and any grape or Madeira wine is served with roast liver.

There are 171 recipes in the "Liver Recipes" section

Liver sausage in a slow cooker

Recipe for homemade liver sausage cooked in a slow cooker. The sausage turns out flavorful, soft, and cuts very easily without falling apart. It's worth the effort! In order for the liver sausage to come out with the “correct” consistency, minced pork liver...

Liver rolls with cheese

The recipe for liver rolls can contain any liver (beef, pork, chicken). The main thing is that the dough for liver pancakes should be close in consistency to the dough for pancakes - neither thicker nor thinner. The thickness of the roll pancakes is approximately 5 mm. Then oh...

Liver sausage with buckwheat

Homemade sausage made only from liver and buckwheat can be considered dietary. Despite the absence of fat in the fillers, the sausage turns out juicy because broth or water is added to the sausage mince. In addition, natural pork casing...

Liver rolls with vegetable filling

Liver rolls can be made from any liver. In this recipe, the “dough” for rolls is mixed with beef liver. But with the same success you can fry liver pancakes from chicken liver. Choose the filling according to your taste. You can mix TV...

Turkey liver in sour cream with onions and porcini mushrooms

If you don’t know how to deliciously cook turkey liver, then this recipe will definitely come in handy. Everything is very simple. Onions and porcini mushrooms are added to the fried liver, and sour cream is added at the very end. The result is juicy turkey liver...

Liver shish kebab in bacon

Liver shashlik in bacon is rarely prepared, but in vain. Believe me, this recipe makes the kebab delicious. And it's very easy to prepare. The most difficult thing is to thread the bacon-wrapped liver onto skewers so that the pieces don't fall off when you rotate...

Chopped beef liver pancakes

Many connoisseurs of liver have already tried pancakes made from it. The dish is undoubtedly delicious and tender. But pancakes prepared according to this recipe differ from the classic version: the liver is not minced with a meat grinder, but finely chopped with a knife....

Pork liver pate in the microwave

Pork liver pate in the microwave is a low-budget, physically low-cost recipe. During heat treatment, a characteristic smell of pork liver is felt, which disappears after cooking of the pate and only the spicy taste of the liver remains...

Stewed potatoes with liver in a slow cooker

Stewed potatoes with liver in a slow cooker are rich in both taste and aroma. It will take 1 hour to prepare, taking into account that you will boil the liver (beef or pork) in advance. Choose spices and herbs for stewed potatoes according to your taste,...

Liver cake with cheese

Cakes for liver cake with cheese or other layers are usually fried in a frying pan. I suggest changing the frying pan to the oven and baking the liver cake mixture on a baking sheet. The only difficulty is removing the liver cake from the baking paper, but...

Nutritionists call beef liver the best organ meat. It is a storehouse of vitamins and microelements for our body, capable of providing the daily requirement of many essential substances. Housewives know how to cook beef liver so that it can become not only an independent dish, but also harmoniously be part of others. The love for this product is caused not only by its health benefits, but also by its excellent taste.

Beef liver recipes with photos

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

Soft liver in a frying pan with sour cream

If you don’t know what you can cook from beef liver, then we suggest quick recipe stewed offal in sour cream or cream. The dish goes well with potatoes, various types of cereals and pasta, and will also be a satisfying addition to vegetable salad. Not only adults will enjoy eating it; children will also enjoy 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.

1. Clean the liver from fat and films, cut into long thin strips.
2. Beat all the pieces, place in a bowl, sprinkle with flour, stir.
3. Chop the onion.
4. Place the liver in a heated frying pan and fry it in oil.
5. Add onion and fry.
6. Pour 50 ml of boiled water into the pan, cover with a lid, simmer for 5 minutes, stirring.
7. 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 small children, and are prepared very quickly. To prepare this delicious dish needed:

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

1. Prepare the liver by removing veins, films, and ducts.
2. Cut into pieces and put in a meat grinder, food processor or blender, chop.
3. Add yolks, flour, salt, spices, soda to the minced liver.
4. Stir until a viscous, thick mass is formed.
5. Beat the whites and add them to the minced meat.
6. Pour vegetable oil into a heated frying pan, and after heating it, pour the finished mixture with a tablespoon.
7. Pancakes must be fried on both sides.
8. If you place fried pancakes on top of each other, spreading them with filling, they will make a delicious mini liver cake.
9. The dish should be served with mayonnaise or sour cream.

Beef liver with gravy in a slow cooker

With the advent of multicookers and steamers, housewives are no longer afraid that the liver will brown too much or burn. In addition, this offal, steamed or in a multicooker bowl, comes out very tender. Although the recipes for these devices have their own tricks, you will end up with 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 tbsp. sour cream;
• 2 tbsp. l. flour;
• 0.5 tbsp. water;
• 2 tbsp. l. oils;
• salt, spices.

1. Soak the liver in milk for 3-4 hours to make the product soft.
2. Pour oil into the multicooker, and after it has warmed up, add the chopped onion there, setting the “Frying” program for 25 minutes.
3. Cut the liver into thin bars and also add to the onion, without frying it until golden brown.
4. 5 minutes before the end of the program, add sour cream, flour to thicken the gravy and spices.
5. Switch to the “Stew” program and simmer the dish for 1 hour.
6. When the liver and gravy are ready, all that remains is to salt it and serve it. Bon appetit!

Recipe for cooking juicy cutlets in the oven

Dishes cooked in the oven are healthier than those made in a frying pan, so liver cutlets from the oven are perfect for those people who are on a diet. For preparation you will need:

• beef liver – 700 g;
• eggs – 2 pcs.;
• rice 150 g;
• sour cream – 400 g;
• onions – 2 pcs.;
• butter – 40 g;
• salt, spices.

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

How to make liver pate

Pate is a product made from boiled raw materials with a pasty consistency. This type visually hides the composition of the product, so it is better to make it at home yourself. 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.

1. Fill the liver with milk for 1 hour to remove the bitterness.
2. Cut the lard into slices, the onion into large pieces, and the carrots into rings.
3. Cut the liver into small pieces.
4. Stew all the ingredients, starting with lard, then add the liver, and then onions, carrots, salt, and spices.
5. Cool the products, then grind in a meat grinder.
6. Place the pate in the refrigerator for a while until it hardens and is ready to eat.

Dietary liver salad

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

• beef liver – 300 g;
• canned green peas – 250 g;
• carrots – 1 pc.;
• onions – 2 pcs.;
• green onion, dill – 1 bunch;
• salt.

1. Boil the liver in slightly salted water until tender.
2. Grate the carrots.
3. Cut the onion into cubes.
4. Stew vegetables in oil.
5. Cut the cooled liver into thin strips and mix with stewed vegetables.
6. Add green peas, chopped onions and dill to the salad.
7. Add a little salt and your diet salad is ready!

Video - beef liver stroganoff recipe

Properly cooked beef liver is good for festive table, despite even the 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, and as part of all kinds of salads. But the liver will be tasty without adding complex ingredients, for example, if you simply fry it in a frying pan with olive or sunflower oil slices or make frying with vegetables, or liver chops. Watch the video for a simple recipe for making beef liver stewed in sour cream with vegetables and herbs.