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 others useful substances. The liver contains phosphorus, magnesium, zinc, sodium, calcium. Vitamins B, D, E, K, ascorbic acid. Thus, liver - beef, pork, veal, chicken, duck - was and remains not only one of the most popular products from 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 over high heat for two to 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:

liver soaked in milk or marinade in advance must be fried until red appears on its surface meat juice, turn over, fry and wait for the juice again. Everything is tender and soft liver 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 and has the most bright taste and a distinct aroma, which may not appeal to everyone.
Before cooking pork liver Definitely 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 to beef liver.

How to cook beef liver

Beef liver It has a dark red-brown color and has a rather pronounced liver flavor (which is why it is often soaked in milk before cooking).
Made 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 dishes haute cuisine. 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, prepared from calf liver The dishes are very healthy - they promote hemoglobin regeneration 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.
Benefit chicken liver With a high content of vitamin B12, which is involved in the formation of red blood cells, and 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.
Gusinaya and duck liver very fatty, but extremely useful, especially for female body, as it contains a large amount 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 and put it 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 color.
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 lungs with liver dishes. vegetable side dishes or soft 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. Stew onions and carrots with big amount oils, 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 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 frying liquid with orange juice and ½ glass of dry red wine, heat over low heat, without bringing to a boil.
Place the fried liver on a plate and pour over 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 liver pieces, salt, ground pepper and grated nutmeg to taste, fry until golden crust, and then bring to readiness over medium heat under the lid. Cool and pass through a meat grinder with a fine grid 3-4 times. IN ready mass pour in broth or milk, bring to a boil and cool. Mix with softened butter and beat until smooth. Decorate the finished pate as desired.

Previously on the topic:

	A whole goose baked in the oven is holiday dish! And it doesn’t matter whether it was a successful goose hunt, or whether the goose is already Christmas. Who got it, who bought it, that’s how it happened. The main thing in baked goose is its uniform saltiness...
	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 jellied meat with the aroma of garlic and bright accents of carrots and herbs - national Russian dish and 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 roast goose... Poultry and animal meat - important products in the diet of people. 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...

This article will useful topics, who doesn’t 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 excellent dishes from the most tender beef liver.

: Beef liver with sour cream

The simplest, but really very tasty dish.

A classic of the genre that goes perfectly with mashed potatoes.

Ingredients:

beef liver 1 kg;
onion 4 pcs.;
sour cream 20% 300 g;
flour 70 g;
sunflower oil;
salt pepper.

Cooking method:

Wash the liver thoroughly, remove the film. Cut into pieces, then cut each piece into thin strips. Pour flour, salt and pepper into the liver. Stir well. Cut the onion into half rings.

Place in a frying pan with oil. When the onions begin to turn golden, add the liver. Fry until nicely browned, about 10 minutes. Add sour cream. Simmer for another 20 minutes.

Recipe 2: Beef liver stewed with onions and carrots

Incredibly soft, with a classic combination of products.

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.

Recipe 3: Beef liver Stroganoff style with mushrooms

Very popular and with an incomparable aroma.

Ingredients:

beef liver 700 g;
mushrooms 400 g;
onion 3 pcs.;
garlic 3 cloves;
sour cream 400 g;
sunflower oil;
salt pepper.

Cooking method:

Cut the cleaned liver into strips. Leave in milk for half an hour. Chop the onion. Fry in oil until soft consistency. Cut the mushrooms into slices. Squeeze the garlic into them and lightly fry.

Remove the liver from the milk. Fry for 10 minutes. In a large frying pan, mix all the ingredients: onions, mushrooms, liver. Add salt and pepper. Pour in sour cream. Stir. Simmer for no more than 15 minutes.

Recipe 4: Beef liver goulash

Extraordinary. And it’s quick to prepare and not at all difficult.

Ingredients:

liver 700 g;
onion 3 pcs.;
carrot 1 pc.;
sweet pepper 2 pcs.;
garlic 3 cloves;
sour cream 150 g;
milk 250 ml;
tomato sauce 150 g;
flour;
sunflower oil;
salt pepper;
water 150 ml.

Cooking method:

Finely chop the liver. Let it sit in milk for 20 minutes. Roll in flour. Let stand for 5 minutes. Sauté chopped onion and carrots. Add liver. Fry for 5 minutes.

Throw in some finely chopped sweet peppers. Add sauce and sour cream. Pour water. Add salt and pepper. Squeeze the garlic. Bring to a boil. Leave on low heat for 10 minutes.

Recipe 5: Beef liver chops

Very original and beautiful dish. Despite its apparent complexity, it is easy and simple to prepare.

Ingredients:

beef liver 500 g;
egg 1 pc.;
flour 1 cup;
sunflower oil;
salt pepper.

Cooking method:

To simplify the process, it is better when the liver is slightly frozen, then it will be easy to cut and beat off. Cut it into pieces about 1 cm thick. Sprinkle with salt and pepper. Take cling film. Place the liver pieces between the two layers. Transfer to cutting board. Lightly beat on both sides. Carefully remove the film.

In one deep container pour flour, and in another - beat the egg. First roll the chop in flour and then in the egg. And finally, again - in flour. Fry in a frying pan with hot oil on both sides. Be sure to cover with a lid. The liver should become a beautiful golden color, and in no case turn black. Check doneness with a fork. If the juice released is clear and there is no blood, then your dish is ready.

Combine with any side dish of your choice: mashed potatoes, rice or pasta. Although such chops are good even on their own, and cooled too. It’s very tasty if you put it on bread spread with sour cream and garlic.

Properly cooked beef liver is very tender in taste and appetizing in appearance.

But to make your liver dishes perfect, you need to know little tricks.

The liver should be properly treated: washed under cold water, dry, get rid of film and large veins.
To make the liver soft, it is cut into small pieces about 1.5 cm thick.
To make it more tender, pre-soak it in cold milk. Sliced into portioned pieces Leave the liver in milk for 40 minutes. Remove and pat dry with paper towels.
Sour cream also makes the liver softer and juicier. Add them while cooking, but simmer for no more than 20 minutes.
The correct liver is fried for 5 minutes on each side. Don't overcook!
Salt at the very end. Salt absorbs moisture and the dish may end up dry.

And enjoy soft and juicy beef liver!

Liver is a popular offal in cooking and human nutrition. Unlike other offal, liver is soft, tender, slightly sweetish in taste and highly nutritious. From it you can prepare many delicious and healthy dishes, as it goes 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 cooking methods different livers- different, which is important to consider 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 a tasty dish without unnecessary hassle. In addition, when frying, the liver is subjected to 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 healthy high content vitamins of groups 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:

Wash the liver, remove veins and cut into small pieces of arbitrary shape, no more than 1 - 1.5 cm thick.
Pour flour into a large, wide bowl. Place the entire liver and use a spatula to thoroughly coat it in flour.
Heat vegetable oil in a frying pan, add the liver and fry for one and a half minutes on each side.
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.
Wash the onion, peel and cut into large rings.
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 on a wide dish onion rings, 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:

Wash the liver, peel it and pass it through a meat grinder together with the peeled onion.
Wash the egg and break it into minced liver. Add flour, salt and pepper to taste, stir until homogeneous mass consistency of sour cream.
Heat oil in a frying pan, dessert spoon lay out the minced meat, 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 delicious 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:

Peel the onion and cut into half rings. Rinse the liver and soak in ice water for half an hour.
Heat a frying pan with oil and sauté the onion in it until half cooked. Then add the liver and fry until full readiness. Remove from heat, add salt and pepper to taste, and stir. Place the liver on a warm plate.
Pour balsamic vinegar into a frying pan with fried onions, add raspberries and simmer over low heat. Stirring occasionally, cook for 7 – 10 minutes.
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:

Heat a frying pan with oil and fry the bacon pieces until crispy. Remove with a slotted spoon and place on a sieve.
Fry the onion rings in the same frying pan until golden brown and place on a plate.
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 ready liver was 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

Usually, this method The preparation of the 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, in exactly this sequence, it turns out to cook 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:

Wash the liver thoroughly, remove the film and bile ducts. Cut into pieces no thicker than 2 cm, roll in flour.
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.
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 and pour over 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. It turns out delicious 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:

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.
Peel the garlic, wash and pass through a press.
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

Fragrant, with unusual taste and a very tender consistency, the liver prepared according to this recipe is obtained. 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:

Wash the potatoes, peel and cut into thin slices. Salt, pepper and fry in oil until golden brown.
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.
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.
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:

Wash the liver, remove the film and bile ducts. Cut into thin slices.
Mix flour with pepper and salt, add liver to mixture and thoroughly bread.
Mix water with all ingredients except oil.
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 tasty 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 submit boiled liver as a stand-alone 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 cooking 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:

Process the liver, wash it and pour boiling water over it.
Wash all the vegetables, cut them in half and put them in water near the liver. Tear the parsley and add to the pan.
Boil the liver until tender, skimming off the foam. Then remove it from the broth, place it on a plate and cool.
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 would be 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:

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.
Stir the sour cream and pour it into the mold. Place shavings on top hard cheese and sprinkle with herbs.
Preheat the oven to 180 degrees, place the pan and bake for 15 minutes.

Serve the finished dish in the form, sprinkling 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:

Wash the liver and clean it of film and bile ducts. Cut into medium cubes.
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.
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.
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, in which 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:

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

And minerals, and is also well absorbed by the body. However, many people do not like liver because of its peculiar taste or because it is tough and dry. Lifehacker's advice will help eliminate all these shortcomings and turn any picky person into a liver fan.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose high-quality and fresh liver. This is quite easy to do.

pay attention to appearance product. The liver should be elastic, soft, moist and shiny, without scratches or damage. The presence of stains and blood clots is unacceptable. They may indicate a rupture of the animal's gallbladder, which automatically gives the liver a bitter taste.
The color of the liver should be neither too light nor too dark. Remember: good beef liver is ripe cherry, pork liver is reddish brown, chicken liver is light brown to brownish red, and turkey liver is deep red.
Fresh liver has a sweetish metallic aroma. A sour smell indicates that the product is spoiled.
There should be no excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or overfrozen.

How to cook soft liver

First you need to remove all vessels, veins and films. In the case of beef liver, this is quite simple. But to make the procedure easier, you can hold it in warm water for a few minutes. The film of pork liver is thinner and more difficult to separate. Try leaving the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
Will give additional softness to the liver sour marinade. To prepare it, either lime juice or a couple of tablespoons of vinegar are suitable. Mix one of these ingredients with water and soak the liver in it a few hours before cooking.
Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
The last method is for those who like to use physical force. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.

How to cook delicious liver

To prevent the liver, especially pork liver, from becoming bitter, you can soak it in milk, after cutting it into pieces. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also rid the dish of bitterness.
But products with strong, pronounced aromas will help mask the specific liver taste. Good choice will become onions, garlic, chili peppers and fragrant herbs, such as thyme or sage.

How to cook juicy liver

The main thing is not to overcook. To keep the liver juicy, just fry each side in a well-heated frying pan for 5 minutes (or less).
If you dip pieces of liver in flour or batter before frying, the juice will definitely remain inside.
Sour cream or cream are true friends of juicy and soft liver. It is recommended to simmer it in them for no more than 20 minutes.
The last item both on the list and during cooking will be salt. It takes away moisture, so it’s better to add it at the end.

Liver dishes

yummly.com

Ingredients:

900 g chopped beef liver;
1 ½ cups milk;
60 g butter, divided into pieces;
2 large sweet onions;
2 cups of flour;
salt;
pepper.

Preparation

Rinse the liver carefully under cold water, place in a bowl and cover with milk. It should completely cover the offal: if the volume of milk specified in the recipe is not enough, increase the dosage.

The liver can only be soaked while preparing the onions, but it is best to complete this step ahead of time and let it sit for 1-2 hours.

Put half in large frying pan and melt over medium heat. Add the onion sliced into rings, cook until soft and set aside on a plate.

Place the remaining butter in the same pan. Remove the liver from the milk, pat dry with paper towels and coat in the flour, salt and pepper mixture. When the butter has melted, increase the heat and add the liver pieces to the pan.

Fry the liver on both sides until golden brown crust. Return the onion to the pan, reduce the temperature to medium and keep the dish on the fire for a while.

The remaining cooking time depends on your preferences, but you still shouldn’t fry the liver too much. Enough for it to brown nicely on the outside and remain a little pink on the inside.

yummly.com

Ingredients:

400 g chicken liver;
300 g softened butter;
olive oil;
2 shallots;
2 cloves of garlic;
a few sage leaves;
1 pinch of ground mace (nutmeg);
1 small glass of brandy;
sea salt;
freshly ground black pepper.

Preparation

Place half the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt: this should take about 10 minutes. Then strain the ghee into a separate bowl and set aside to cool. For the pate you only need clarified yellow butter; the light remains can be discarded.

Peel both finely and garlic. Heat in a frying pan a small amount of olive oil. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with paper towels, increase the heat and add the livers with most of the sage leaves. Fry the liver on each side for two minutes so that it is browned on the outside and remains pink on the inside. If you overcook it, it will lose its delicate texture and the pate will turn out grainy.

Add brandy. Be careful: alcohol may catch fire. Salt and pepper the liver and simmer for about a minute.

Remove the liver from the heat and place it, along with the onion and garlic, in a food processor. Grind the ingredients until pureed, then add the mace and most of the ghee. Continue grinding until smooth.

Transfer the pate to a prepared container, sprinkle the sage leaves on top and cover with the remaining melted butter using a spoon. Place the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of oil is not compromised, the liver delicacy can be stored for up to two weeks.

commons.wikimedia.org

Ingredients:

500–600 g pork liver;
3 tablespoons pork fat;
1 shallot;
500 g of fresh wild mushrooms;
3 tablespoons olive or butter;
1 large onion;
1 clove of garlic;
1 sprig of thyme;
2 sage leaves;
2 tablespoons dry sherry;
50 ml dry white wine;
250 ml chicken broth;
100 ml heavy cream.

Preparation

Heat a large frying pan over high heat and add pork fat and when melted, add the liver. Fry it on all sides until brown.

Place the browned liver together with the chopped shallots in a saucepan and simmer for 20–25 minutes. When the liver is firm (or when a food thermometer reads 55°C at the thickest part), remove from the heat and leave in a warm place, covered.

While the liver is cooling, begin cooking. mushroom stew. Place a large saucepan over medium heat, heat the oil and add. When they turn a little browner and the excess liquid has evaporated, add the chopped onion and garlic to the pan. Continue cooking until the mushrooms soften. Then add the thyme and chopped sage leaves. Mix well and pour the sherry and white wine into the pan.

Increase the heat to high and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous step. When the stew has thickened, pour the cream into the pan and stir. Taste the dish, add salt and add more seasonings if necessary.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and top with mushroom ragu.

Bon appetit!

However, liver is a very demanding product; it must be chosen correctly and cooked to such an extent that it is neither raw nor overdried. And the liver must be skillfully combined with other products, sauces, side dishes; some dishes made from it are served cold, while others are served hot. You should know all these subtleties if you are really interested, how to cook liver Right.

Beneficial properties of the liver

Liver belongs to the category of offal. Unlike meat and fish, fruits and vegetables, cereals and dairy products, by-products are often not so actively included in our diet, but in vain. Each of them contains a high amount necessary for the body proteins, as well as useful vitamins and minerals. Periodic consumption of offal has a positive effect on our well-being. Liver is perhaps the most popular offal. The food used includes chicken, pork, beef, and lamb liver, as well as the liver of fish such as cod. And if the latter is almost gourmet product, but the rest deserves a place on the daily dining table. It is only important to know how to prepare liver correctly in order to get the maximum benefit from the product. What useful qualities endowed with liver?

Any liver contains a variety of proteins - in particular the amino acids tryptophan, lysine and methionine. Also, from a product such as liver, our body can obtain the following microelements:

iron - for normal hemoglobin production;
copper - to overcome inflammatory processes;
calcium - necessary for the health of teeth and bones, and is also involved in the prevention of blood clots and the deposition of cholesterol plaques;
magnesium and sodium - for good functioning of the heart;
phosphorus - influence on mental and muscle activity;
zinc - necessary for bone formation, wound healing in diabetics or people with circulatory problems.

The liver also produces a special substance, heparin. It has a positive effect on blood clotting and is necessary for the prevention of thrombosis. Consumption of liver is especially recommended for older people, as well as children and pregnant women.

Particular attention should be paid to certain types of liver:

cod liver is a source of not only vitamin A, but also D (useful for children and pregnant women), as well as vitamins C and B12 (useful for people with cardiovascular and nervous system); the content of iodine, potassium, zinc, calcium and phosphorus will provide the consumer with strong immunity, healthy bones and joints, low level cholesterol in the blood;
pollock liver - it contains more vitamin A and the most valuable fish oil, it is especially useful for weakened people and smokers, since its use helps strengthen the respiratory system and prevents inflammatory processes;
chicken liver - most commonly used in cooking warm salads, its effect on health is useful for overwork, chronic fatigue, poor vision, lung diseases, and during the recovery period after childbirth;
pork and beef liver is a source of essential proteins, essential fats, vitamins, enzymes, and minerals; beef is considered more useful for strengthening the immune system, maintaining normal hemoglobin, and preventing diseases of the kidneys, central nervous system, and heart; The liver promotes the restoration of tissues, organs and systems, since it is saturated with vitamins A and B.

How to choose a good liver?

Liver - most valuable source useful substances, but most of them can be practically zero if you choose a low-quality product, store and prepare it inappropriately. How to cook liver turns out to be a secondary issue if you purchased a product of low quality, not fresh, or from an old animal. The taste of the liver depends quite strongly on the age of the animal; for example, veal liver or the liver of a young lamb is considered more tasty. The liver of an adult ram has a rather pronounced flavor.

So, the following requirements are put forward for a good liver:

smooth and even, moist and shiny surface,
elastic and soft consistency,
light brown or light burgundy color (the darker the liver, the older its owner was),
cleared of blood vessels, lymph nodes, veins and films,
no dry spots, blood clots, scratches or other damage,
the absence of greenish or yellowish spots, which usually indicate damage to the gallbladder when the animal was slaughtered; such a liver will taste bitter,
pleasant, slightly sweet and definitely not sour smell,
frozen liver should be covered with an even thin ice crust, and not contain.

Chicken liver is brown in color with a burgundy tint.

Beef liver has the color of ripe cherries, and if you pierce it with a point, scarlet blood comes out.

Calf liver can be either brown or deep red, but always without a gray coating.

Subtleties of cooking liver

How to cook liver juicy and appetizing? There are a lot of secrets here. Liver is a very delicate product, diligent cooking of which over fire risks turning it into something like a sole.

The beginning of preparing the liver is to cleanse it of films and large vessels. Pay special attention to removing the film from the surface of beef, pork or lamb liver. To make the process easier, place the cooled product in a container with warm water for 2 minutes. Then, at the cut, you need to pick up the film with a knife and pull it off with a neat, smooth movement. Ideally, there should be no ruptures or damage.

The most prized liver is the one that is cooked tender and melts in your mouth. There are several secrets on how to achieve this effect:

cut the liver into portioned pieces and sprinkle with a small amount of soda, after an hour, rinse with water and cook further according to the recipe;
Soak the liver in one piece or in portions in cold cow's milk or serum for an hour;
place the liver slices in cling film or a plastic bag and gently beat with a hammer;
if you have minimal time to cook the liver, but you want to achieve its softness, boil it for several minutes in brackish water.

The thus treated liver can subsequently be subjected to any culinary processing. Most often, the liver is fried alone or with vegetables, ground into minced meat and baked into pancakes or pancakes for liver cake. Recipes are also known liver sausage(with spices in the gut, similar to homemade sausage from minced meat), and the number of warm salads with liver in the composition is difficult to list. Served to the liver interesting sauces(often based on sour cream), it itself is turned into a pate. Not very popular, but still known are recipes for soups with giblets and liver.

How to cook liver in a frying pan? Fried liver- this is the fastest, but also somewhat difficult process with her. The main thing here is not to dry out the liver; it is a very delicate product that you don’t want to eat either raw or overcooked. In fact, frying liver is easier than ever. Before putting it in a hot frying pan, you can marinate the liver and roll it in flour or sesame seeds. Fry the liver for 3 minutes on one side, then on the other, and the dish is ready! If the liver is divided into large pieces, then perhaps the cooking time will increase from three minutes to five. The main indicator of liver readiness is the release of clear juice, not blood, when pierced with a knife or fork.

How to cook liver in the oven? The liver is stewed in the oven; this is also a very popular way of preparing it. Place the pot first on open fire When the fat in it is hot, lower the liver and vegetables if they are components of the dish. After 2-3 minutes of the pot being on the fire, move it to a hot oven, having previously seasoned the dish with spices and sauce, if any. If you cook pork liver in the oven, be sure to take the time to fry it, otherwise the bitterness will remain. It is extremely important to add salt to the liver at the end of cooking, otherwise do not be surprised by its hardness. The simplest recipe stewed liver involves using a small amount of sweetened water - this will make the liver soft and tender. In total, the dish should simmer in the oven for 10 minutes, no more.

If you bake the liver in the oven in one piece, use foil for this. Wrap the liver in foil and be sure to add a few thin slices of lard to it. It is this that will provide the liver with juiciness, because the stewing time will take up to 30 minutes. To make the liver baked in foil taste interesting, marinate it in spices.

How to cook liver with spices? Particular attention should be paid to the list of seasonings that are ideal for cooking liver. The liver is stewed with spices such as a mixture of peppers, nutmeg, dried ginger, cinnamon, curry and ground cloves. During the stewing process it would be very appropriate to add milk, sour cream, tomato paste and even cognac. To marinate the liver, use crushed garlic, grated ginger root, soy sauce, balsamic vinegar, the same milk or a small amount of cognac.

How to cook from liver pate or sausage? Distinctive feature In these dishes, the liver is boiled for further processing. In the first minutes of cooking, the liver loses its rigidity, but after further time its tissues become denser. Ground boiled liver, interestingly, it perfectly absorbs fat, which means in combination with butter, lard, and gravies it becomes an excellent component for pates, sausages, canned food, and fillings for baked goods (pancakes, pies).

5 unusual liver dishes

The variety of liver dishes is amazing, and every housewife can choose something that suits the occasion, the contents of the refrigerator, and the taste preferences of loved ones and guests. How to cook liver in an original way? There's more to it than properly pan-fried liver or even liver cake. These are intricate salads with it, roasts and pates.

Warm salad with chicken liver

You will need: 300 grams of chicken liver, 200 grams of Iceberg lettuce, 200 grams rye bread, 2 cloves of garlic, 8 tbsp. olive oil, 1 tbsp. balsamic vinegar, ½ tbsp. mustard, salt and pepper to taste.

Recipe:

Rinse the lettuce leaves and tear them into pieces, place in a serving dish;
rinse the liver, peel and fry in a hot frying pan in olive oil with pepper and salt;
squeeze the garlic through a press, rub it on the bread cut into slices, then cut the slices into cubes and fry, also in a hot frying pan and in olive oil;
for the sauce, mix 3 tbsp. olive oil, 1 tbsp. balsamic and ½ tbsp. mustard;
Place the liver in a dish with lettuce leaves, croutons on top and pour over the sauce;
Serve immediately, place into portioned plates and stir.

Warm salad with liver and pear

You will need: 400 grams lettuce leaves, 300 grams of chicken liver, 10 large seedless grapes, 1 hard pear, 2 tbsp. vegetable oil, 1 tbsp. pine nuts, salt and spices.

Recipe:

rinse and peel the liver, cut into slices, fry in hot oil for three minutes on each side;
Peel the pear, cut into ½ cm slices and add to the liver in the frying pan; add spices, fry for another 1-2 minutes;
Wash the lettuce and tear it into pieces, line the salad bowl with it;
Place liver and pear on top, garnish with grape halves and pine nuts;
serve warm.

Festive salad with cod liver

You will need: 120 grams canned liver cod, 1 can of canned corn, 2-3 potatoes, 1-2 fresh cucumber, 1 tomato, 4 lettuce leaves, 100 grams of mayonnaise, 1 tsp. balsamic or grape vinegar, salt and pepper to taste.

Recipe:

Boil potatoes in their skins, cool, peel, cut into oblong slices;
mix potatoes with canned corn and chopped lettuce leaves, season with mayonnaise, vinegar, salt, pepper; place in a mound on a flat dish;
cut tomatoes and cucumbers into slices, mix, sprinkle with balsamic, salt and pepper; place mounds of potatoes, corn and lettuce around;
remove the cod liver from the jar, cut into thin slices and place them neatly on top of the resulting salad;
Serve immediately.

Tender veal liver pate

You will need: 500 grams of veal liver, 1 onion, 2 carrots, 100 grams of butter, 4 tbsp. l. vegetable oil, dill and parsley, nutmeg, salt and pepper to taste.

Recipe:

clean the liver from films, cut into medium-sized pieces;
Heat vegetable oil in a frying pan, fry the liver in it until cooked; cool;
fry chopped onions and carrots separately; cool;
mince the liver and vegetables, as well as chopped herbs twice or puree them in a blender;
Melt the butter, add to the resulting minced meat, mix thoroughly, season with spices;
Cool the finished pate for an hour and serve; can be decorated with greenery.

As an alternative, you can use boiling instead of frying the liver. To do this, place the prepared liver slices in boiling water for 5-7 minutes.

Braised lamb liver

You will need: 500 grams of lamb or lamb liver, 1-2 onions, 150-200 grams of sour cream, vegetable oil for frying, flour for breading, salt and spices to taste. Recipe:

rinse the liver and clean it of veins, soak in milk;
cut the liver into small pieces, roll in flour;
peel the onion and cut into half rings;
roll the liver in flour and fry in a hot frying pan;
fry the onion in a separate pan;
pour sour cream diluted with 100 grams of cool water into the frying pan with the liver, add onion, bring to a boil, add salt, pepper and evaporate under the lid for 10-15 minutes; the watering should thicken, if this does not happen, add a little flour;
Serve hot; mashed potatoes or boiled rice are perfect as a side dish.