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 is 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 the pate and only the spicy taste of 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...

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 as useful as other types of liver, but in terms of the content of useful substances it is still slightly inferior to 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).
• Liver cake, liver chops, sautes, hot dishes are prepared from beef liver; 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 useful - 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 they contain large amounts 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. Sauté 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 melted 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.

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You know what I want to talk to you about today about how to cook beef liver so that it is soft and juicy. Many housewives are afraid of this dish, unfairly believing that only professional chefs can cook liver quickly and tasty, and they think that liver, in principle, is not easy to cook so that it turns out juicy and soft.

I hasten to assure you of the opposite: tender beef liver in sour cream is a quick and light dish which turns out to be very, very tasty. Of course, as with any recipe, there are nuances and secrets on how to properly prepare beef liver, but believe me, even the most inexperienced and novice housewife can follow them.

My mother taught me how to properly cook beef liver so that it is soft - it was she who told me good recipe cooking beef liver in sour cream.

At that time, I was just taking my first culinary steps; I had virtually no experience in cooking liver. But I got this recipe for how to deliciously cook beef liver in a frying pan with sour cream the first time, and it came out very tasty and appetizing.

Since then I have prepared this dish often, and I am always pleased with the result. I will be happy to share with you how delicious it is to cook beef liver with sour cream quickly and without much hassle. Shall we go to the kitchen?

Ingredients:

• 0.5 kg beef liver;
• 1 small carrot;
• 1 large onion;
• 5-6 tablespoons of high fat sour cream;
• 2-3 tablespoons of vegetable oil for frying;
• salt, ground black pepper to taste.

We wash the liver cold water, remove films, vessels, pieces of fat (if any).

Cut the liver into pieces 7-10 mm thick. The piece sizes are such that there are approximately 2-3 per serving. The shape of the liver portions depends on the shape of the piece being cut, so they will be slightly irregular in shape and may vary slightly from each other.

Place the chopped pieces of liver in a spacious bowl and pour boiling water over them (so that all the pieces are covered with water). Let it sit for about 5 minutes. This procedure will help the liver remain soft and juicy.

Peel the onions and carrots. Cut the onion into half rings and grate the carrots on a coarse grater.

How long to cook beef liver so that it is soft:

Heat a frying pan with half the vegetable oil. Lay out the liver and fry over fairly high heat on both sides until golden brown. Then simmer on low heat under the lid for 3-5 minutes. At the end add salt and pepper.

At the same time, in another frying pan, sauté the onions and carrots in vegetable oil, stirring occasionally, for 5-8 minutes.

In a small bowl, combine sour cream with 2-3 tablespoons of boiling water.

And pour this sour cream over the sautéed vegetables. Add salt and pepper. Mix.

Place the frying pan with sour cream and vegetable sauce on the fire, bring to a boil and add the liver. Turn the liver over in the sauce so that the pieces are completely covered.

Place on the lowest heat and simmer the beef liver in sour cream for another 5 minutes.

This beef liver, stewed in sour cream, is good on its own, and in company with some kind of side dish (porridge, potatoes), and with vegetable salad.

Liver is a popular offal in cooking and human nutrition. Unlike other offal, liver is soft, tender, slightly sweetish in taste and highly nutritious. You can prepare many delicious and healthy dishes from it, as it combines well with a variety of products, and is also delicious as an independent dish.

In cooking, the liver of birds (chicken, goose, turkey), and large animals (lamb, beef and pork) is used. Each of them has a different taste and consistency. Therefore, the methods of preparing different livers are different, which is important to consider in order to obtain a tasty dish.

____________________________

Method one: Roasting

Frying the liver in a frying pan is the most popular method, as it is fast, economical and allows you to cook the liver without adding large quantity components. The result is tasty dish without any hassle. In addition, when 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 is used.

Beef liver is beneficial 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 must 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 turns out when cooked, so simple recipe. Besides, 10-20 minutes is all you need to do everything about everything! Agree, there is no reason not to cook this dish.

Ingredients:

• 700 – 800 g beef liver
• 2 – 3 onions
• 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:

1. Wash the liver, remove veins and cut into small pieces of arbitrary shape, no more than 1 - 1.5 cm thick.
2. Pour flour into a large, wide bowl. Place the entire liver and use a spatula to thoroughly coat it in flour.
3. Heat vegetable oil in a frying pan, add the liver and fry for one and a half minutes on each side.
4. Turn off the heat, salt and pepper the liver, add a spoonful of sugar, mix gently, place slices of butter on top and leave covered for 3 minutes.
5. Wash the onion, peel and cut into large rings.
6. Heat the oil in a frying pan, add the onion, season with salt, pepper and a little sugar, stir and fry until golden brown and soft.

Place a layer of onion rings on a wide dish, top with liver and a layer of any fresh herbs (optional). Lay all the liver and onions in layers and serve.

Recipe 2. Pork liver pancakes

Fast and simple snack for lovers of liver, which can be served either hot or cold, either separately, sprinkled with herbs, or with a side dish.

Ingredients:

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

Cooking method:

1. Wash the liver, peel it and pass it through a meat grinder together with the peeled onion.
2. Wash the egg and break it into minced liver. Add flour, salt and pepper to taste, stir until a homogeneous mass has the consistency of sour cream.
3. Heat the oil in a frying pan, add 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 an exquisite and original dish, it is not at all necessary to use gourmet products or stand at the stove for half a day. And this liver recipe is a clear confirmation of this.

Ingredients:

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

Cooking method:

1. Peel the onion and cut into half rings. Rinse the liver and soak in ice water for half an hour.
2. Heat a frying pan with oil and sauté the onion in it until half cooked. Then add the liver and fry until fully cooked. Remove from heat, add salt and pepper to taste, and stir. Place the liver on a warm plate.
3. Pour balsamic vinegar into a frying pan with fried onions, add raspberries and simmer over low heat. Stirring occasionally, cook for 7 – 10 minutes.
4. Beat the finished sauce with a blender, rub through a sieve, heat a little and pour it over the warm liver.

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

Recipe 4. Liver curry with golden onions and bacon

This recipe can be used to prepare any liver. It will turn out tasty, satisfying and healthy, at the same time quick and simple.

Ingredients:

• 400 g chicken liver
• 4 thick slices bacon
• 2 cups onion, cut into rings
• 3 tbsp. l. vegetable oil
• 1.5 tsp. curry seasonings
• 3 tbsp. l. wine vinegar
• Chopped greens
• Salt to taste

Cooking method:

1. Heat a frying pan with oil and fry the bacon pieces until crispy. Remove with a slotted spoon and place on a sieve.
2. Fry the onion rings in the same frying pan until golden brown and place on a plate.
3. 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, add salt, add vinegar, cover and let stand for a minute. Then add the fried onion and stir.

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

Helpful Tips:

• 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. To fry, 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, resulting in a soft and tasty dish.
• Tip 3. To ensure that the finished liver is soft and juicy, always salt it after frying. Also, given the tenderness of the product, fry it on each side for no more than 1.5 minutes to avoid turning the liver into hard rubber.
• Tip 4. To ensure that the liver is 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: Extinguishing

As a rule, this method of preparing liver continues the previous one - frying. In very rare exceptions, liver is prepared only by stewing. Therefore, all subsequent recipes will be within the usual rules.

Why is this so? Because it is in this sequence that you can prepare delicious liver with a delicate texture and taste. Thanks to stewing, the offal is well soaked in the sauce and spices that are used in the cooking process. Therefore, the dish turns out not only very tasty, but also aromatic.

Recipe 1. Liver in sour cream

This recipe is a classic when it comes to stewing 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 cloves garlic
• Vegetable oil for frying

Cooking method:

1. Wash the liver thoroughly, remove the film and bile ducts. Cut into pieces no thicker than 2 cm, roll in flour.
2. Heat a frying pan with vegetable oil, add pieces of liver and fry on both sides until golden brown. Fry for no more than 2 minutes.
3. Take a saucepan with a thick bottom and low walls, add fried liver, finely chopped garlic, pour in a glass of water and add a glass of sour cream. Season with spices to taste. Cover with a lid and simmer for 15 - 20 minutes.

Place 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 in this case offal according to this recipe is prepared correctly. The result is an appetizing dish with an original and very delicate taste.

Ingredients:

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

Cooking method:

1. Rinse the liver, remove the film and bile ducts. Bread in flour and fry in olive oil in a hot frying pan on both sides.
2. Peel the garlic, wash and pass through a press.
3. Wash the 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.

Place 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

The liver prepared according to this recipe is aromatic, with an unusual taste and a very delicate texture. Everything is very easy to prepare and quick, 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:

1. Wash the potatoes, peel and cut into thin slices. Salt, pepper and fry in oil until golden brown.
2. Process the liver and cut into large cubes, sprinkle with flour. Heat a frying pan with butter, place pieces of liver in it, stir and fry for several minutes. Then add the onion, cut into rings. Cover with a lid and simmer for 10 minutes.
3. 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 if necessary.
4. A couple of minutes before it’s ready, add some green onions to the liver and cook until done.

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

Recipe 4. Caramel liver in sauce

The liver prepared according to this simple recipe is incredibly tasty and aromatic, rich in vegetable juice.

Ingredients:

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

Cooking method:

1. Wash the liver, remove the film and bile ducts. Cut into thin slices.
2. Mix flour with pepper and salt, add liver to mixture and thoroughly bread.
3. Mix water with all ingredients except oil.
4. Pour the oil into a frying pan and heat it, add the liver, fry until browned, then pour the prepared solution into the frying 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 Tips:

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

Method three: Boiling

This method of preparing liver is not particularly popular, but in vain. After all, it’s simple, and most importantly it turns out delicious and very healthy. In particular, boiled liver has lower calorie content than fried liver, 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 preparing beef liver, the result of which can be used not only as a snack, but also for preparing various dishes, including dietary ones.

Ingredients:

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

Cooking method:

1. Process the liver, wash it and pour boiling water over it.
2. Wash all the vegetables, cut them in half and put them in water near the liver. Tear the parsley and add to the pan.
3. Boil the liver until tender, skimming off the foam. Then remove it from the broth, place it on a plate and cool.
4. Cut the cooled liver into slices about 3 cm thick. Mix salt and pepper in a cup, then grate the liver slices with this mixture and place 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 is quite fair to say that this recipe is a continuation of the previous one. And if eating boiled liver is not an attractive moment, then it’s worth continuing cooking and making a delicious dish that can be served on the holiday table.

Ingredients:

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

Cooking method:

1. Cut the finished boiled liver into slices and place in a mold lined with foil. Place carrot slices and garlic slices on top. Sprinkle with salt and pepper, “cover” with tomato slices.
2. Stir the sour cream and pour it into the mold. Place shavings of hard cheese on top and sprinkle with herbs.
3. Preheat the oven to 180 degrees, place the pan and bake for 15 minutes.

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

Helpful Tips:

• Tip 1. Depending on what kind of animal liver you are preparing, the time for boiling and subsequent baking is different. This is important to consider so as not to overcook the liver, which will make it tough.
• Tip 2. To use boiled liver as a filling, after boiling, cool it a little and grind 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, liver can also be cooked in a slow cooker and get a very tasty dish. Nowadays, this is a very popular cooking method, since you don’t need to stand at the stove all the time. And this is very convenient, because it frees up time for other interesting things.

There are quite a lot of recipes for cooking liver, adapted for cooking in a slow cooker, so that you can cook it often, vary it and not repeat it.

Recipe 1. Liver in white wine with cumin

For lovers of gourmet cuisine, this recipe will definitely appeal, as well as those who love dishes with pepper. And thanks to the cooking method, the dish turns out healthy and not difficult for the body.

Ingredients:

• 400 g beef liver
• 3 cloves garlic
• 0.5 multi-glasses dry white wine
• 1 onion
• 3 tbsp. l. vegetable oil
• 1 tbsp. l. breadcrumbs
• 1 tbsp. l. greenery
• 0.5 tsp. cumin
• Salt, ground red pepper to taste

Cooking method:

1. Wash the liver and clean it of film and bile ducts. Cut into medium cubes.
2. Heat the multicooker bowl with 2 tbsp. l. oil in the “Frying” mode and fry the liver for 5 minutes. Then pepper, salt and place in a deep bowl with a lid.
3. Wash the onion and garlic, peel and chop. 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 multi-cup hot water, wine and bring the mixture to a boil in the “Toasting” mode and cook for about 4 minutes.
4. Place the liver in the sauce, sprinkle breadcrumbs and greens, finely chopped. Close the appliance and cook in the “Stew” mode for 40 minutes.

Serve the finished dish hot, complemented with a crisp salad.

Recipe 2. Chicken liver pate

Using a multicooker, you can prepare not only hot dishes, but also various snacks, as well as spreads and pates. For example, try making this delicate pate, which uses only natural quality products. The result will be very tasty, and therefore it is probably unnecessary to say that the pate can be stored in the refrigerator.

Ingredients:

• 300 g chicken liver
• 100 ml milk
• 1 small carrot
• 0.5 onions
• 1 tbsp. l. butter
• Salt to taste

Cooking method:

1. Wash the liver, peel it, cut it into small pieces and pour milk over it. Place in the refrigerator for 2 hours.
2. After the time has passed, remove the liver from the refrigerator, drain the milk, rinse the liver and place in the multicooker bowl. Fill with water, select the “Cook” mode and cook for 30 minutes.
3. As soon as the water boils, remove the foam and add the washed carrots and half the onion to the bowl (do not chop).
4. Remove the prepared liver and vegetables from the bowl, cool, and chop with a blender. Add salt to taste and mix thoroughly.
5. Add to pate butter and beat with a mixer until fluffy and homogeneous.

Serve the pate with vegetables, cut into cubes, slices of bread, croutons, etc.

Helpful Tips:

• Tip 1. Depending on the multicooker model, the names of the modes may differ. And depending on the power, the cooking time differs. Therefore, read the instructions before cooking. This is necessary in order to deliciously prepare liver and dishes from this delicate offal.
• Tip 2. The prepared pate can also be used as a filling for pies and pies, various rolls and dumplings.

Video

Simple and at the same time satisfying dishes are always popular. Therefore, we have put together for you an interesting collection of recipes on how to cook tender liver (beef). Additional ingredients will help make it tasty and soft.

Beef liver in a frying pan: “classic”

• water - 0.3 l.
• onion - 1 pc.
• flour - 0.1 kg.
• offal - 0.6 kg.
• carrot - 1 pc.
• spices

We will tell you below how to prepare soft beef liver according to the classic recipe. Stewing is done in a frying pan.

1. Free the liver from the films, cut into cubes. If you encounter hard fibers during the cutting process, remove them.

2. Dip the offal slices in flour so that it covers the liver on all sides. Place in a frying pan with oil heated until bubbly. Fry on maximum power until golden brown.

3. Transfer the liver to another bowl. Wipe the carrots and chop the onion into cubes. Fry in oil, let it cook until done and add the liver.

4. Season with spices, don’t forget to add salt. Pour in water, set the burner to minimum and simmer the ingredients until thickened.

Beef liver stewed in milk

• water - 125 ml.
• liver - 0.4 kg.
• garlic cloves - 3 pcs.
• flour - 50-60 gr.
• milk - 0.2 l.
• onion - 2 pcs.

How to cook tender beef liver? Stewing it in milk will make it tasty and soft.

1. Rinse the offal, then remove films and hard areas. Chop the liver into slices of equal size. You can lightly beat the pieces through the polyethylene.

2. Combine flour with salt to your taste. Roll pieces of liver in this mixture. Place in oil heated until bubbly and bring to a crisp on the stove at maximum power.

3. Separately, fry the chopped onion. Add it to the offal along with water. Wait until it boils, then pour in the heated milk.

4. Stir without stopping for 6 minutes. Almost at the very end, add crushed garlic cloves, keep the mixture on the stove for a few more minutes and turn off.

Beef liver in sour cream

• white onion - 1 pc.
• liver - 0.6 kg.
• sour cream - 120 gr.
• water - 0.4 l.
• flour - 100 gr.
• black pepper (chopped)

For those who don’t know how to cook beef liver, we suggest stewing it in sour cream.

1. Chop the chopped onion as usual and fry in oil. Transfer to another container.

2. After rinsing, free the offal from the film and thick vessels, then chop it.

3. Before cooking beef liver, salt and pepper it. Sprinkle with flour and fry a little in hot oil until bubbling. Do not overcook, otherwise the liver will not turn out tasty and soft.

4. Combine the offal with onion, water and sour cream. You can add greenfinch if you like. Close the dish with a lid and simmer for half an hour.

Beef liver Stroganoff style in a slow cooker

• white onion - 2 pcs.
• water - 0.3 l.
• flour - 40 gr.
• offal - 0.75 kg.
• tomato - 1 pc.
• high-fat sour cream - 120 gr.
• seasonings

Since you can cook delicious beef liver in a slow cooker so that it is soft, consider this recipe.

1. Remove ducts and films from the liver. Chop the offal, but do not shred it. Now chop the onion.

2. Place these products in the multibowl and set the “Baking” program for a quarter of an hour. Fry, stir.

3. Sprinkle with flour using a strainer. Time yourself for another 7 minutes. Add the diced tomato here and wait 5 minutes.

4. Add sour cream with your favorite spices and water. Add salt and change the function to “Stew” (duration – 40 minutes). Let the liver sit before tasting.

Beef liver with gravy

• onion - 1 pc.
• flour - 50 gr.
• liver - 0.7 kg.
• sour cream - 0.4 kg.
• seasonings

Consider how to cook beef liver with gravy. In this variation it turns out tasty and soft.

1. Prepare the offal in the classic way and cut into pieces. Sprinkle the liver with flour on all sides and fry until golden brown.

2. After this, place the workpiece in a pan. At the same time, chop the onion and fry until transparent. Add it to the liver and pour in sour cream.

3. Simmer over low heat for no more than a third of an hour. A couple of minutes before the end of cooking, add seasonings and stir.

It's not hard to remember how to make amazing beef liver and gravy.

Beef liver in cream sauce

• flour - 60 gr.
• liver - 0.5 kg.
• cream - 0.2 l.
• tomato paste - 30-40 gr.
• spices

When deciding how to cook beef liver, make it in cream sauce to be soft.

1. Clean the liver, removing all excess, and chop into pieces. Dust with flour on all sides. Fry in oil for a few minutes.

2. Then cover with a lid and simmer over low heat for about 6 minutes. At the same time, mix the remaining ingredients and add spices. Pour the homogeneous sauce over the liver.

3. Continue simmering, bringing it to a lazy seething. Turn off the burner and leave the dish covered for 10 minutes. Taste it.

Beef liver in honey-soy sauce

• honey - 20 gr.
• liver - 0.5 kg.
• onion - 2 pcs.
• starch - 30 gr.
• soy sauce - 80 ml.
• water - 120 ml.
• garlic cloves - 5 pcs.
• tomato paste - 20 gr.
• seasonings

Find out how to cook beef liver with honey. It turns out really tasty and soft.

1. Chop the liver into small pieces. Crush with starch. Chop the onion into cubes and fry in oil until transparent. Then add the offal.

2. Cook, stirring occasionally, 8 minutes. Meanwhile, combine the remaining ingredients, except garlic, and add seasonings. Pour the prepared sauce over the liver.

3. Continue simmering under the lid for 10 minutes. Turn the garlic into a pulp and add it here. Stir and turn off the stove. Leave the liver to infuse for a quarter of an hour.

Beef liver can be prepared in many different ways. We presented several good recipes. Prepare the offal one at a time. As a result, you will be pleasantly surprised by the unusual taste of the dish.