This article will be useful for those who do not yet know how to cook beef liver so that it is soft and juicy. Many people believe that liver is relatively difficult to prepare and is quite difficult to learn. We hasten to assure you that everything is not like that at all! The main thing is to take the right recipes and arm yourself with some secrets!
So, Top 5 recipes for excellent dishes made from the most tender beef liver.
How to fry beef liver in pieces so that it is soft and juicy
The easiest and most popular way to prepare pan-fried liver. Remember the main secret of proper frying: liver and onions should be cooked separately.
Take:
- Beef liver – 500 gr.
- Onion, large.
- Flour – 4-5 spoons.
- Water – 50-100 ml.
- Milk.
- Vegetable oil. Pepper, salt.
Step by step recipe:
Cut the onion into half rings. In this case, do not spare onions, the liver loves a large amount.
Fry until lightly browned. Place in a bowl.
Pour milk over the liver piece, covering it completely. Soak for at least half an hour. Clean the offal from the films, cut out the vessels. Cut into pieces one and a half centimeters thick, no more.
To easily remove the film from a piece of liver, pour hot water over it, then immediately plunge into cold water.
Cover with cling film and beat a little with a mallet.
Roll in flour. Heat the oil well in a frying pan, lay out the preparations.
Fry over medium heat for 1-2 minutes, then turn over and fry the pieces for the same amount.
Transfer the onion to the liver, splash a drop of water (you can lay the liver and onion in layers). Pepper and salt the product. Cover with a lid. Simmer on low heat for about five minutes.
How long does it take to fry beef liver? Follow the recipe, but be careful yourself. Cut off a tiny piece. Once the color changes halfway through the cut, it’s time to turn it over. At the end of cooking, pierce the liver. The clear juice extracted from the piece will tell you when the dish is ready.
How long to cook beef liver
Before cooking, it is necessary to thoroughly rinse the liver, remove films, cut out the hepatic ducts with bile residues. There should not be a lot of water, this will increase the boiling time.
It is given no more than 10 minutes, then salt, bay leaf and black peppercorns are added, which will give the product additional taste. Gradually the temperature is reduced to a minimum. On average, the cooking time after boiling should not exceed 15 - 20 minutes, because... there is a danger that it will become rigid.
The liver loves butter and onions
The main requirement is a sufficient amount of oil. The structure of the gland is porous; if it is boiled or fried, the liver quickly absorbs fat. When cooking, you can use both creamy and melted, vegetable, as well as their combination in equal proportions, this way the taste of the liver is better revealed.
Onions add special juiciness to liver dishes. It can be used raw or fried, added during or after cooking.
Beef liver, fried in large pieces
The main task when frying in large pieces is to maintain juiciness, but to ensure that the outside has a crispy crust and the meat becomes soft inside.
Required:
- Liver – 500 gr.
- Flour for breading - 5 large spoons.
- Sunflower oil - the same amount.
- Salt.
Preparation:
- Portion pieces are cut as thick as a finger. Then beat them with a kitchen hammer, or even better with the back of a knife, so as not to damage the meat.
- Bread the dough with flour.
- Heat the oil well in a frying pan. Lay out the blanks. Fry the pieces over high heat for the first 1-2 minutes, then reduce the power to moderate. Cover with a lid and cook for about 5 minutes.
- Turn over and continue to cook until the pink juice disappears when pierced.
Select the correct heat level for the pan. If you cook large pieces of liver over high heat, they will brown on top but remain raw inside. Frying on too low a heat will cause the product to become dry and tasteless.
How to juicy fry beef liver in a frying pan
The faster the offal is cooked, the tastier and healthier it is. I offer a quick and unusual recipe for liver fried in small pieces.
Required:
- Beef liver – 300 gr.
- Onion.
- Orange.
- Bell pepper.
- Hot chili pepper - pod.
- Vodka – 2 large spoons.
- Ghee – 1.5 large spoons.
- Sunflower oil, black pepper, salt.
How to cook:
- Wash a piece of offal, cut out the ducts, remove the film. Cut into thin pieces 3 x 1 centimeter.
- Chop the onion into cubes. Remove seeds from sweet and hot peppers and cut the pulp into half rings.
- Peel the orange and squeeze out the juice. Finely chop the zest. Chop the green onions, but not finely.
- Heat oil in a frying pan and add pieces of product. Fry on full heat. After a couple of minutes, stir and hold for the same amount. Transfer the liver to a bowl.
- Add a drop of oil, add chopped onion and both types of pepper. Fry, stirring constantly, for about 2 minutes.
- Throw in the melted butter and green onions. Without reducing the heat, fry for about a minute (even less).
- Return the liver to the pan. Add orange zest. Pour in juice and vodka. Pepper and salt the contents.
- Cook over high heat for a couple more minutes, then turn off the burner.
Another secret to frying delicious and tender beef liver. Soak it in milk. To do this, pour the piece, completely covering it. Leave for at least half an hour. In addition, this will help get rid of the specific odors inherent in the product.
How to fry beef liver pieces in sour cream
I have already told you how to deliciously cook healthy offal with sour cream and shared recipes that you can find on another page.
Compound:
- Beef offal – 800 gr.
- Bulb.
- Sour cream 15% - 250 gr.
- Salt, frying oil, pepper.
Cooking technology:
- Prepare the meat for work - rinse, remove excess, cut into slices of a suitable size.
- Chop the onion into half rings. Fry until lightly browned.
- Separately, fry the pieces of the product in enough oil. Fry until fully cooked, but there is no point in browning too much.
- Transfer the onion to the meat. Pepper and salt the dish.
- Add sour cream, mix thoroughly. If you want more gravy, whisk the sour cream with a little water.
- Close the dish with a lid and simmer the dish over low heat for about 5 minutes.
Fry, boil, stew and bake
The liver is not only fried, stewed, boiled and baked, but also made into steaks, pates, salads, pancakes and liver cakes. 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 whip up a holiday lunch or dinner. 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 recipes for dishes with liver on the “Eat at Home” website!
Beef liver fried in milk
Usually the product is soaked in milk before cooking, then the liver is guaranteed to become incredibly tender and juicy. But you can stew it in milk - follow the correct recipe.
Ingredients:
- Liver – 400 gr.
- Onion.
- Milk - a glass.
- Flour – 50 gr.
- Ground pepper, salt, oil.
How to cook:
- Clean the product from films and vessels. Divide into small pieces.
- Dip in flour, place in hot oil.
- Fry on both sides until almost done.
- Separately, fry the onion chopped into cubes or rings.
- Transfer the fried onions to the meat, pour in milk. Add your favorite seasonings and salt.
- Let the contents boil, reduce the heat to very low. Cover the pan with a lid. simmer at a gentle simmer for about 30 minutes. Keep an eye on it as you go so that the gravy doesn't boil over too much. If necessary, add a drop more milk.
Recipe 2: Beef liver stewed with onions and carrots
An incredibly soft, tender and aromatic dish with a classic combination of ingredients.
Ingredients:
- beef liver 500 g;
- onion 2 pcs.;
- carrot 1 pc.;
- broth (water) 1 glass;
- flour;
- sunflower oil;
- paprika 0.5 teaspoon;
- curry 1 teaspoon;
- salt.
Cooking method:
Dry the washed and cleaned liver and cut into small pieces. Add some salt. Dip each piece in flour, and then fry over high heat on all sides. This must be done quickly; remove as soon as the liver is slightly crusted. Cut the onion into half rings.
Grate the carrots. Place it on the liver. Sprinkle with spices and stir. Pour in oil. Remove from heat when the onions and carrots are golden. Fill everything with broth. When the broth boils, simmer over low heat for 5 minutes.
Delicious beef liver with onions in a frying pan
The liver will turn out incredibly tender, melting in your mouth. They say about this one that you can even eat it with your lips, it is so soft and juicy. The recipe is taken from the ancient magazine Peasant, and has been preserved since Soviet times. There it was called “Finger-lickin’ good.” Its peculiarity is the use of soda and corn flour, which can be replaced with wheat flour. If you don't find it, exclude it.
We take:
- Beef liver – 500 gr.
- Garlic – 3 cloves.
- Onions – 1-2 pcs.
- Egg.
- Corn flour - 4-5 tablespoons.
- Baking soda – ½ small spoon.
- Granulated sugar - a small spoon.
- Vegetable oil – 7 tablespoons.
- Salt - to taste.
How to fry:
Clean the offal from films and other unnecessary parts.
Cut into medium sized slices.
To prepare an unusual marinade, mix salt with sugar and baking soda. Chop the garlic cloves into crumbs and follow with them. Break the egg. Mix everything well.
Pour the marinade into the liver. Mix with your hands and cover with cling film. Marinate the pieces for 2 hours, placing them on the refrigerator shelf.
Cut the onion heads into half rings.
Fry in a frying pan. Then transfer to a plate.
Bread the liver pieces in flour.
Place the onion instead, adding a little oil.
Fry for 5 minutes on each side to form a golden brown crust. Adjust the fire power according to the situation.
Add the reserved onion, reduce heat. Simmer together for about 2-3 minutes, covering the pan with a lid.
Beef liver in a frying pan: “classic”
- water - 0.3 l.
- onion - 1 pc.
- flour - 0.1 kg.
- offal - 0.6 kg.
- carrots - 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.
