Liver belongs to the category of by-products that appear as a result of animal slaughter.
It would seem like a by-product, but sometimes the liver is valued no less than the meat itself, or even more.
After all, it is very rich in beneficial nutrients, helps increase hemoglobin levels, and gives the body the necessary protein.
In addition, it is also very tasty - liver dishes. There are a large number of them. And using a multicooker will allow you to cook pork liver with minimal effort and time.
In this case, the result will be at the highest level!
Basic principles of cooking pork liver in a slow cooker
To prepare liver dishes, it is important to choose the offal itself correctly. The liver should be fresh, without an unpleasant odor, not sticky, and have a natural dark blood color.
It is also necessary to properly prepare the liver - wash it, remove the bile ducts, films, and cut it into the required pieces.
Often the liver is soaked in milk for tenderness.
There are different ways to cook liver in a slow cooker: some simply use the Stewing mode, adding all the products at once. In others, the Frying mode is first used, and then the dish is brought to readiness using Stew.
In addition to the liver itself, the dishes include onions, sour cream, carrots, other vegetables, bay leaves, peppers of various types, salt, all kinds of seasonings and spices.
Dietary steamed recipe
Liver dishes can also be consumed by those who want to lose weight. Take note of this dietary recipe.
Required ingredients:
- fresh liver – about 500 grams;
- seasonings to your taste.
Cooking process:
- Rinse the liver, chop into small portions, season with spices.
- Place some clean water in the multicooker bowl and place the liver on a special tray designed for steaming.
- Turn on the appliance in the “Steam” mode, close the lid and cook until soft for about 30 minutes. It all depends on the power of your model.
As simple as that: pork liver in a slow cooker with onions
This recipe can be considered fundamental; you can come up with various variations from it. The products are simply placed in the slow cooker and stewed. The liver turns out to be very tender; this dish is suitable for dietary and baby food.
Ingredients
- About a kilogram of pork liver
- A pair of large onions
- Vegetable oil - about two tablespoons
- Salt, ground black pepper, sweet peas, oregano or other spices of your choice.
Cooking method
Wash the liver and remove any film. Cut into pieces, remove ducts. You can soak it in milk for an hour, you can do without this procedure.
Cut into oblong pieces or cubes - as desired. The main thing is that the slices are approximately the same.
Peel the onions and cut into rings or half rings.
Pour oil into the multicooker bowl, add liver and onions, add salt and spices. Mix.
Turn on the Extinguishing mode for an hour. The juice from the liver and onions will be enough, no more liquid is needed.
Serve with a side dish of buckwheat, potatoes, pasta, other cereals and vegetables. This liver is delicious simply with bread.
Features of the dish
Many recipes advise starting the preparation of the liver by soaking it in milk or water. Having cleaned the films and cut out the vessels, the liver is washed and filled with a small amount of milk for an hour or two. Veal liver, young and tender, does not need to be soaked, just rinse well and cut off the membranes.
You cannot salt the liver before cooking. To keep it soft, salt it after cooking. In the recipe described below, salt is added to potatoes and sour cream. You need to use fatty sour cream and preferably not sour so that you don’t have to add sugar.
If you don't have fresh mushrooms, you can replace them with dried ones. About 10 pieces of dried mushrooms will need to be soaked first and then fried with onions. For frying, not only ordinary onions are used. Recipes with red onions, which are added in the same quantity as regular onions, have a special taste and aroma.
Stewed liver should be kept warm before serving. To do this, set the multicooker to heating mode.
Classic: pork liver in a slow cooker with sour cream
Liver, onions, sour cream is a classic combination that is most often used when preparing this offal. Thanks to sour cream and a small amount of flour, you get a delicious, delicate sauce that soaks up the pieces of liver, making them tender and juicy. All this can be prepared in a slow cooker, although you will have to fry the food first.
Ingredients
- About a kilogram of pork liver
- A couple of good onions
- One carrot and one tomato – you can do without them or choose one
- Vegetable oil for frying
- spoon of flour
- 100-1500 grams of sour cream
- Half a glass of water - optional if you need more sauce
- Salt, ground black pepper
- A handful of greens to taste.
Cooking method
Keep the liver in water for about half an hour, wash, remove excess.
Cut into cubes.
Peel the onion, cut into half rings or cubes - as desired.
Peel the carrots and cut into strips or grate coarsely.
Cut the tomato into cubes.
Pour oil into the multicooker bowl, add the liver and onions, turn on the Baking mode for 10 minutes.
Then add carrots, if using, flour and turn on for another 10 minutes. Without carrots, 5 minutes is enough.
Add tomato if the dish is being prepared with it, and add another 5 minutes.
Next, add sour cream, salt, pepper, add water if desired, mix gently and put on the Stew program for half an hour.
When the beep sounds, add the herbs and let sit for 10 minutes.
Liver with vegetables
A recipe that has surprised many housewives. And the merit of universal recognition lies in a simple formula: 10 minutes of preparation + 20 minutes of heat treatment without your participation. That is, in fact, you will be in the kitchen for no more than 10 minutes, and as a result you will receive a wonderful and satisfying dish.
The perfect complement to the aromatic sauce and the most tender liver will be a hot flatbread, which you need to dip and eat with pleasure.
What is necessary:
- large onions – 2 pcs.;
- one chili pepper;
- liver – 800 g;
- bell pepper – 3 pcs.;
- salt to taste;
- oil;
- tomatoes – 4 pcs.;
- a bunch of greenery;
- pepper to taste.
How long to cook: 30 minutes.
Number of calories: 69 kcal.
Technology:
- Dry the washed offal on a paper towel and cut into cubes approximately 2x3 in size. Sprinkle with pepper, salt and leave the ingredient to marinate for 10 minutes;
- During this time, cut sweet bell peppers into cubes, tomatoes into thin slices, onions into half rings, and chop the greens, as required;
- Heat the oil in a multicooker bowl and fry the liver in it (stirring constantly) in the “Frying” mode;
- Add the remaining ingredients to the offal in this order: onion half rings, tomatoes, bell pepper slices;
- Top the vegetables with chopped herbs and add chili;
- Close the lid, set the timer for 25 minutes, and program the kitchen device to “Stew”;
- After 20 minutes, make sure that the contents are actively bubbling. Add salt (if necessary), stir and simmer until the signal sounds.
It is a well-known fact: many housewives refuse to cook pork liver due to the fact that it turns out dry, sometimes tough and with an unpleasant bitterness. To avoid such a result, it is enough to know a few cooking tricks:
- The quality of the dish is influenced by the main ingredient, so purchase the offal fresh, not frozen;
- To remove a thin film, the product must first be scalded with boiling water or left in hot water for 20 seconds;
- For tenderness, many housewives soak the component in milk for 40 minutes and then dry it on a paper towel;
- To ensure that the product becomes airy during heat treatment (in particular, frying), it is recommended to cut it into small pieces;
- The liver will become tough if it is overcooked. Ideally, the process should last about 5 minutes, but no more. For a delicious crust, roll each piece in flour;
- Salt tends to take away the moisture of the product, so pork liver dishes in a slow cooker are salted only at the end of the cooking process.
Bon appetit!
Liver is perhaps one of the most popular offal products. This is an extremely healthy and satisfying ingredient, containing many microelements necessary for the human body. Having a Redmond multicooker, you can easily prepare a delicious, nutritious liver dish that is suitable for both your everyday diet and for serving on a holiday table. In this article we will look at several simple recipes for cooking pork, beef and chicken liver in a Redmond multicooker.
When choosing a liver, pay special attention to the color and structure of the ingredient: this offal should have an even color without dark or light spots, the liver should be elastic with a smooth surface. Smell is also an important indicator of suitability when choosing this product. It should be pleasant, slightly sweet, but in no case sour. It is also worth noting that before starting cooking, the liver must be cleared of film and thoroughly rinsed under running water.
Frying pork liver in a slow cooker with soy sauce
Adding soy sauce makes the liver tender and adds a pleasant additional taste. Eggs help maintain juiciness and add satiety. This dish is best served with fresh or canned vegetables instead of a traditional side dish - it already satisfies well.
Ingredients
- Pork liver – about half a kilogram
- Egg
- Vegetable oil for frying
- Ground pepper, coriander, other spices to taste
- Two tablespoons of soy sauce.
Cooking method
Prepare the baked goods in the usual way - remove the films, ducts, and rinse well.
Cut into long thin pieces, as meat and vegetables are usually cut for oriental dishes. For convenience, you can pre-freeze the liver a little.
Mix the chopped cubes with the egg, add salt, add spices, and mix.
Pour oil into the multicooker, set the Fry mode and immerse the liver.
It is necessary for the offal to be fried - by the way, you can do this in a regular frying pan, and then immerse the mass in a slow cooker.
After frying, pour soy sauce into the liver and keep it in the Heating mode for about an hour. The liver will be saturated with the aromas of the sauce and moisture, and will become fluffy and tender.
How to make liver pate
Liver pate, prepared at home, will be an excellent appetizer for a holiday table or a hearty breakfast.
Required ingredients:
- spoon of butter;
- onion and carrot;
- spices to your taste;
- 500 grams of liver;
- two tablespoons of milk.
Cooking process:
- Wash the vegetables and liver, chop into small pieces, place everything in a multicooker cup.
- Immediately season with the selected spices, stir and turn on the device in the “Stew” or “Pilaf” mode for 15 minutes, be sure to close the lid.
- Transfer the food to another bowl, add milk and butter. Use a blender and turn everything into a homogeneous mass. After this, cool and the pate is ready.
Two in one: pork liver in a slow cooker with potatoes and vegetables
This dish immediately includes a side dish of potatoes and zucchini. If steamed zucchini is not to your taste, you can cook it with potatoes only. Or add cauliflower. It turns out to be a healthy dietary dish.
Ingredients
- Half a kilo of pork liver
- Large onion
- Medium carrot
- Sweet bell pepper
- Large tomato
- Part of hot pepper pod - to taste
- Bay leaf
- Salt
- 3 potatoes
- 200 grams of zucchini
- Fresh or dry dill
- Vegetable oil.
Cooking method
Prepare the pork liver, as always, cut into rectangular thin slices.
Peel the onion and chop it into half rings or cubes as desired.
Peel the carrots and cut into strips or cubes.
Cut the pepper into thin strips.
Chop the tomato into cubes.
Peel the potatoes and cut into slices, also cut the zucchini.
Fry the liver in oil in a frying pan or in a slow cooker in the Fry mode on all sides until lightly browned.
Add the onion and fry a little more until it browns.
Place the liver, onion, two types of pepper, carrot, tomato, bay leaf, and salt into a multicooker bowl.
Place potatoes and zucchini, lightly salted and sprinkled with vegetable oil, over the liver in a wire basket.
Set it to Simmer mode for an hour to an hour and a half. The time depends on the amount of potatoes. The liver will cook in an hour, but the potatoes may be a little raw, so you can check and add time.
When the multicooker beeps, add chopped dill to the liver and keep it closed for another ten minutes.
With potatoes
If you don’t know how to cook beef liver, be sure to use this recipe. This dish is a complete lunch and dinner, without much effort.
Products for the dish:
- 500 grams of liver;
- about a kilogram of potatoes;
- 100 grams of low-fat sour cream;
- vegetable oil – about one spoon;
- any seasonings - to your taste;
- onion and carrot.
Cooking process:
- Peel the onions and carrots, cut them in a convenient way and place them in a bowl, after pouring vegetable oil into it.
- Turn on the appliance to the “Frying” mode and, stirring the vegetables occasionally, cook them for about 10 minutes until they become golden brown.
- After this period of time, send in the peeled and cut into small pieces potatoes and chopped liver.
- Sprinkle with spices, add sour cream, mix all the products thoroughly and bring to readiness in the “Frying” mode for 40 minutes or in the “Stewing” program, setting the time to 60 minutes.
Tenderness in a slow cooker: pork liver soufflé
You can prepare the liver not only in the form of pieces, but also chopped. There are many recipes for liver casseroles, soufflés, and cakes. A slow cooker is great for making soufflé - it will be tender, baked inside and not dry out on the outside.
Ingredients
- Pork liver 600-700 grams
- Large onion
- A pair of eggs
- Glass of cream
- A couple of spoons of flour
- Salt, ground black pepper to taste
- Small piece of butter
- A teaspoon of baking powder - you can do without it.
Cooking method
The liver must be cleaned as thoroughly as possible from films and bile ducts, cut into pieces and passed through a meat grinder or blender.
You should get a liquid mass. Along with the liver, we also chop the onion.
Beat the eggs into the resulting puree, pour in the cream, add flour, salt, spices, and baking powder.
Mix all the ingredients, you can use a mixer to be safe.
Grease the multicooker cup with a piece of butter.
Pour in the liver mass and set the Baking mode for about an hour.
When finished, let the soufflé sit in the slow cooker for another 15 minutes.
It is not always possible to remove the dish completely from the bowl. Therefore, it is safer to divide it into slices directly in the slow cooker and remove them one by one.
Soufflé is served both as a main dish with a side dish, and simply with bread as sandwiches.
Pork liver cake in a slow cooker
Liver cakes are loved by many. These are shortbreads made from liver dough, layered with sauce and filling. Usually the cakes are baked in a frying pan one at a time, like large liver pancakes. In a slow cooker, one thick cake is prepared, which can then be cut into several layers and layered.
Ingredients
For the crust
- Approximately 600 grams of pork liver
- Two eggs
- About a glass of flour or semolina
- Large onion
For filling
- 200 grams of mayonnaise, half and half with sour cream
- A couple of cloves of garlic
- Two large carrots
- Pair of bulbs
- 100 grams of cheese
- Fresh cucumber
- Oil for frying
- Salt to taste
Cooking method
Make minced meat from the liver. To do this, peel it, cut it into pieces, grind it through a meat grinder or otherwise together with the onion.
Add semolina or flour, eggs, salt, and let swell for half an hour. You should get a thick mass.
Grease the multicooker bowl with vegetable oil and sprinkle with semolina.
Pour in the minced meat and set to Baking mode for an hour.
Meanwhile, prepare the filling.
Peel the garlic, crush it, mix with mayonnaise and sour cream.
Chop the cucumber into cubes.
Grate the cheese.
Peel the onion, chop into cubes, fry in oil.
After a while, add peeled grated carrots to it. Add salt and fry together.
The finished cake should cool slightly in the slow cooker. Then take it out and let it cool completely.
Using a long knife or thread, cut the cake into 2-3 layers.
Grease each with mayonnaise and garlic.
Place carrots and onions on one as a filling. Cover with cake and press down slightly.
On the second - cucumber and grated cheese.
If there is a third cake layer, you can simply grease it with mayonnaise or lay out the remaining filling, or combine two.
Let the dish sit for a couple of hours. Cut like a regular cake.
Stewed beef liver with Stroganoff-style tomatoes
There are secrets in creating this dish. In this recipe, prepared beef liver (about a kilogram) needs to be cut into thin small cubes. Chop two onions into half rings. Remove the skin from a large tomato and cut into small pieces. As a winter option, we use two tablespoons of tomato paste. Pour in vegetable oil, set the “Baking” mode and fry the liver in the Redmond multicooker along with the onions for a quarter of an hour. Then add two tablespoons of flour, mix well and cook for another five minutes.
Delicious recipe! Why does a child not want to sleep in a crib?
Now it’s the turn of the tomato (or tomato paste). Ignoring the splashes, stir and fry for about seven minutes. Pour two glasses of boiled warm water into the bowl, add three large spoons of sour cream, salt, season with spices and close the lid. We set the new mode “Extinguishing” and the timer – one hour. A few minutes before the end of the process, add the greens.
