Beef liver has a number of vitamins that are so necessary for full human life: vitamins C, B, A. This set of vitamins can significantly improve the structure and color of the skin, make the hair thicker and healthier, activate brain function and significantly facilitate the functioning of the kidneys. person.
The trace elements and minerals that make up this product are very necessary for people who suffer from atherosclerosis and diabetes. In addition, the liver, better than any other medicine, helps fight anemia, that is, a lack of large amounts of iron in the human body.
A huge plus of liver is not only its beneficial properties, but also its amazing and unusual taste; the main thing is to know how to prepare it correctly.
A dish made from fried beef liver always turns out very tasty. Liver is considered the most popular offal, which not only has a low cost, but can also be purchased in almost every store. This offal is quite easy to process and versatile in preparing various dishes. Liver is loved not only by novice housewives, but also by experienced cooks.
Frying liver with various additives is the easiest way to prepare it, and one of the most successful; it is very difficult to cook poorly fried liver, unless you oversalt it or overheat it, which will make it tough. Well, companion products for the liver can be very different: garlic, herbs, onions, wine, tomato paste, sour cream, mustard, vegetables, ginger. This article will select the most delicious and easy-to-prepare recipes for fried liver. Before you start cooking, you first need to choose the right one.
Preparing the liver before frying, three simple rules
Following these rules will allow you to prepare truly royal liver, be it beef, pork or any other, it will become incomparably tender and taste very tasty.
- First of all, it is imperative to remove all the film from the liver. If this is not done, the film will shrink during frying, and the liver will be rubbery and very hard in taste.
- After the film is removed, the liver should be soaked, this will get rid of the bitterness. You can soak the liver not only in plain running water, but also in cold milk, this will give the dish a special piquancy, and the taste of the liver will be very tender. Another option is to mix milk and water fifty-fifty. The prepared liver should be soaked for at least thirty minutes.
- It is recommended to always use breading. If you cook the liver breaded, it will turn out very juicy, since the crust formed from the breadcrumbs will retain all the juice and will not allow it to leak out.
And of course, cooking time is very important. The liver should not be overexposed under any circumstances. After all, it is precisely thanks to the correct frying time that it will be possible not only to achieve an extraordinary taste, but also to preserve all the beneficial and flavorful properties of the liver.
Recipe 1. Tender fried liver with mustard
Required Ingredients:
- Beef liver six hundred grams;
- Mustard forty grams;
- Vegetable oil forty grams;
- Butter forty grams;
- Flour sixty grams;
- Salt pepper.
Preparation:
The liver is thoroughly washed, dried and cut into one-centimeter cubes. Next, mix salt, flour, pepper, and bread the beef liver in the resulting flour mixture.
In a frying pan on the stove, heat a mixture of butter and vegetable oil, and fry the liver over high heat until browned, then add mustard and mix everything thoroughly until the mustard is evenly distributed between the pieces of liver. Fry for fifteen to seventeen minutes, over medium heat until fully cooked.
You can also add not only onions to this recipe, but also other ingredients to your taste.
There are many fairly quick recipes for preparing liver; the following version of its preparation will not take up too much of your time, and therefore it is simply irreplaceable for all occasions.
How to fry liver in egg
This dish will turn an ordinary offal into a wonderful appetizer, which belongs on the holiday table!
Products:
- liver – 500-600 g;
- one onion;
- egg – 3-4 pieces;
- wheat flour – 200 gr.;
- spices – 0.5 tsp;
- oil for frying.
Cooking time: 30 minutes.
Calorie content: 150 kcal. per serving.
Recipe for cooking fried beef liver in egg step by step:
- Rinse the meat and remove all film and bile secretions along with the ducts. The film can be easily removed by lifting it by the edge, inserting your fingers between the film and the liver and pushing them forward, lifting the film. After all the manipulations, wash the meat again and dry it a little;
- Peel the onion and grate it on a coarse grater;
- Cut the meat into small pieces, no thicker than 1 cm. Beat each piece on both sides and salt and pepper each.;
- In a bowl, whisk the eggs until stiff. Season with salt and pepper.
- Cover all the meat with the onion mixture and cover with cling film until it is soaked. Let it lie there for 15 minutes;
- Pour the flour into a flat plate and heat the frying pan with oil.
- Take each piece and dip it first in flour so that the piece is tightly covered with it, and then in the egg, also on all sides. And send the liver to the frying pan;
- Fry over medium heat for 4 minutes on each side, covered;
- Serve the liver with any side dish, garnishing with herbs if desired.
Recipe 2. Fried liver in tomato sauce
Required Products:
- Beef liver seven hundred grams;
- Tomato juice three hundred mg;
- Parsley forty grams;
- Vegetable oil fifty ml;
- Dried onion five grams;
- Lemon juice thirty ml;
- Salt pepper.
Preparation : the liver is thoroughly washed, dried and cut into pieces five centimeters long and one centimeter thick. parsley is finely chopped. Heat oil in a frying pan, add chopped liver and chopped parsley, pour lemon juice over everything, mix everything well and fry until golden brown. When the liver becomes golden brown, add the onion and pour in the tomato juice, stir until smooth and simmer for twenty minutes over low heat until fully cooked, then add salt, pepper and stir. The dish is served hot in tolu.
Dried onions can easily be replaced with fresh ones. Then you immediately need to place it together with the liver in a frying pan and fry until browned.
How to cook beef liver tasty and soft in a frying pan
This recipe is the easiest and fastest. Liver prepared in this way will be soft, juicy and tasty. As a side dish for this dish, you can serve mashed potatoes or boiled pasta; boiled buckwheat is also quite suitable.
Products for cooking:
- half a kilo of beef liver;
- large onion;
- medium carrot;
- a handful of flour;
- a little vegetable oil;
- salt;
- mixture of peppers - seasoning.
Preparation:
- First of all, remove the film from the liver, wash it and dry it lightly with a napkin.
- Cut into small cubes or strips, place in a convenient bowl, add salt, pepper and mix. Let it sit for fifteen minutes.
- Chop the onion into small cubes and grate the peeled carrots on a coarse grater.
- Heat a frying pan with a little oil and fry the liver, stirring continuously for two to three minutes, until golden brown.
- Place the onion in the frying pan and fry together with the liver, stirring occasionally.
- Add the carrots and fry for a couple more minutes - all these actions are performed at high heat, it is important that the liver and vegetables are only slightly fried on the outside.
- Add a handful of flour directly into the pan and stir so that the flour combines with the butter; as soon as this happens, immediately pour in half a glass of water.
- Reduce heat to low and cover tightly with lid.
- Simmer for ten minutes and turn off. Let it finish without opening the lid and serve.
Bon appetit!
Recipe 3. Fried tender liver Stroganoff style
Required Ingredients:
- Beef liver six hundred grams;
- three onions;
- Sour cream five hundred grams;
- Vegetable oil fifty ml;
- Tomato paste twenty grams;
- Flour twenty grams;
- Sauce twenty grams;
- Pepper, salt, herbs.
Preparation : the liver is thoroughly washed and cleaned of films, cut into cubes one centimeter thick and four centimeters long. Place in a frying pan in hot oil, salt, pepper and fry well. In another dry frying pan, fry the flour until light brown, sprinkle it with the liver, mix thoroughly and add separately fried onions, tomato paste, sour cream, mix until smooth and bring to a boil. Simmer for fifteen minutes over low heat. Serve hot.
Delicious beef liver goulash with gravy
A very tasty and aromatic dish that will undoubtedly please your family and guests.
Ingredients:
- beef liver about a kilogram;
- two large onions;
- medium carrot;
- a couple of bell peppers;
- three cloves of garlic;
- two tablespoons of sour cream with topping, preferably homemade thick;
- a glass of milk;
- two tablespoons of tomato paste or half a glass of ketchup;
- a handful of flour;
- a little sunflower oil;
- salt and ground black pepper - to taste.
Recipe:
- Cut the clean, film-free liver into small cubes, put it in a bowl and fill it with milk. Let it stand for fifteen minutes.
- Pour vegetable oil into a frying pan or high frying pan, add onions and carrots, cut into small cubes, and fry until half cooked.
- Remove the liver from the milk and place it in a roasting pan. Sauté together with onions and carrots.
- Add the pepper, cut into small strips and crushed garlic, fry a little more. Salt and pepper.
- Add a handful of flour, mix thoroughly and add sour cream and tomato paste.
- Pour in two glasses of water, close the lid tightly and simmer over low heat for about ten minutes.
- Serve hot; boiled round potatoes or green beans are very good as a side dish.
Bon appetit!
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Recipe 4. Caramelized beef liver in tomato
Required Products:
- Beef liver five hundred grams;
- Water one hundred ml;
- Ketchup fifty grams;
- Flour fifty grams;
- Brown sugar forty grams;
- Vegetable oil thirty ml;
- Soy sauce thirty ml;
- Vinegar thirty ml;
- Garlic powder five grams.
Preparation : the liver is cut into thin slices. The flour is mixed with salt and pepper, the liver is breaded in the resulting mixture. Water is mixed with the rest of the ingredients, leaving the oil untouched. It is heated in a frying pan, the liver is sent there and fried until browned, then the resulting mixture is poured over it and simmered for twenty minutes over low heat until fully cooked.
Recipe 5. Fried beef liver in white wine sauce
Required Products:
- Beef liver six hundred grams;
- White wine one hundred ml;
- Four cloves garlic;
- Two red onions;
- Parsley one bunch;
- Butter forty ml;
- Cognac fifty ml;
- Olive oil ten ml;
- Sea salt ten grams;
- Freshly ground black pepper five grams.
Preparation : finely chop the parsley, cut the onion into thin half rings, fry it over high heat in half the butter until transparent. The garlic is crushed or chopped and added to the onion, fried for four minutes, salted with pepper and carefully poured in the wine, evaporated almost completely, added half of the chopped parsley, mixed thoroughly and removed the sauce from the stove.
The liver is washed and dried well, the films are removed, and it is cut into thin strips. Heat a thick-bottomed frying pan on the stove, add the remaining butter, pour in olive oil, add the liver, salt and pepper, and fry it for three minutes on both sides. Then pour all the cognac into the liver, mix everything well and simmer for one minute. Before serving the liver to the table, pour generously prepared sauce over it and sprinkle with the remains of chopped parsley.
Classic recipe for juicy beef liver, fried with onions, carrots and sour cream
A quick recipe, you can eat it as a separate dish, or with a side dish.
Compound:
- kilogram of beef liver;
- two large onions or four medium ones;
- medium carrot;
- a glass of sour cream, the higher the fat content, the better;
- a handful of flour;
- a little vegetable oil;
- salt and pepper to taste.
Cooking method:
- Wash the liver, remove the films and cut into long strips, the thinner the better.
- Fry the onion, cut into thin half rings, in a frying pan until golden brown, add the carrots and sauté together with the onion for a couple of minutes.
- Place the liver in a frying pan and fry it along with the vegetables, stirring. Salt and pepper.
- Add a handful of flour, mix well and add sour cream.
- Cover tightly with a lid and simmer on the lowest heat for 5-8 minutes, turn off the stove. Let it brew for ten minutes and serve.
Bon appetit!
Recipe 6. Oriental fried beef liver
Required Products:
- Beef liver seven hundred grams;
- Garlic two cloves;
- Vegetable oil forty ml;
- Starch seven grams;
- Salt;
- Ground ginger five grams;
- Greenery;
- Sauce forty ml;
- Chicken broth forty ml;
- Soy sauce twenty ml;
- Tomato paste twenty grams.
Preparation : thoroughly wash and prepare the beef liver, cut it into thin slices, and then these slices are cut into strips of two and a half centimeters. Ginger is mixed with starch and salt, half the vegetable oil and water are added and brought to a homogeneous mass. The liver is breaded in the resulting starch mixture and left for twenty minutes.
Heat the remaining vegetable oil in a frying pan and quickly fry the liver on all sides, add the herbs, stir and fry for another forty seconds. Next, mix the broth, tomato paste, sugar, soy sauce, pour the resulting mixture into the liver, bring to a boil and simmer for two minutes, remove from the heat. Before serving, pour the sauce over the finished liver.
Spicy liver with mustard
One of the fastest and easiest recipes for cooking beef liver is frying it. However, with different marinades this meat acquires different tastes. If you fry it together with mustard, it will acquire a delicate, slightly islandy flavor, which will make the taste of the dish unforgettable.
Products:
- liver – 500-600 g;
- flour – 200 gr.;
- mustard – 100 gr.;
- oil (vegetable and butter) – 50 g each. everyone.;
- pepper, salt - to taste.
Cooking time: 30 minutes.
Calorie content: 140 kcal. for one serving.
- First of all, you need to prepare the meat: wash it, remove the white film and remove all the bile ducts. After this, rinse again and dry with a waffle towel;
- Cut the offal into pieces 1 centimeter thick;
- Add salt and pepper to the flour and place on a flat plate. Roll each piece of liver in flour breading;
- Heat a frying pan with vegetable oil and butter over high heat;
- Add the meat and fry for about 5 minutes until it turns golden brown;
- Then add mustard to the liver, mix so that all the pieces are evenly covered with a mustard layer;
- Fry for about 5 more minutes. Tender fried beef liver with mustard is ready.
- You can serve it as an appetizer or a full meat dish, seasoned with tomatoes, herbs or sauces.
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Recipe 7. Beef liver with onions and homemade
Ingredients required for the dish:
- Beef liver eight hundred grams;
- Three hundred ml milk;
- Four heads of onion;
- Mayonnaise;
- One raw egg;
- Salt;
- Ground black pepper;
Preparing beef liver for frying : one of the main secrets, which is the basis for obtaining soft and tender liver, is its proper processing before cooking. They take a raw liver and cut out all the veins and bile ducts from it. Next, remove all the existing film that covers the entire liver. If you leave the liver in a container filled with warm liquid for five minutes, the film will come off very easily. Do not forget that this stage of liver processing is the most important in the entire liver preparation process. If you do not remove the film, the end result will be a very bitter dish.
Preparation
- Take a container and pour milk into it. Then a raw chicken egg is broken into it. Next, take the liver and cut it into small pieces of medium thickness, equal to about two centimeters. The resulting pieces are dipped into a mixture of milk and eggs and left in it for forty minutes. This method of soaking can give the liver tenderness and special softness.
- Next, grease the frying pan with vegetable oil and heat it over high heat. Then reduce the heat and gradually remove the liver pieces from the mixture and place them in the frying pan. Do not pour out the remaining mixture, as it may be useful later. The liver is lightly fried on both sides, peppered and salted. It is not recommended to fry the liver for too long, as soaking it will be in vain if it is overcooked and becomes very tough.
- Then the onion is cut into thin rings and fried until golden brown in vegetable oil in a clean frying pan.
- Also prepare a medium-sized pan and lay out the layers in it in the following sequence: beef roast, a little mayonnaise, onions, mayonnaise, a little liver, mayonnaise, onions, and so on until the ingredients run out. Then, after soaking, pour the mixture that remains into the layers in the pan. The layers should float a little in this mixture. If there is very little mixture, you need to add water. This will not affect the softness of the liver.
- Add some salt to the contents of the pan and cover with a lid. Place it on low heat and simmer for ten minutes.
- After the time has passed, remove the pan from the heat. The finished dish is served hot. You will be pleasantly surprised by the delicate taste and aroma of beef liver.
Cooking various fried dishes from beef liver is really quite simple, you just need to try it once and you will be able to see for yourself! The whole family will eat such an inexpensive, quick and tasty lunch or dinner with great pleasure. Also, a liver dish can be a great decoration for any holiday table.
