How to cook juicy liver in a frying pan. How to fry beef liver correctly so that it is tasty and soft? Stages of creating an appetizing and healthy food

In addition to the usual meat and fish dishes, cooking offal is popular in cooking. In other words, animal entrails. No matter how strange and scary it may sound, such recipes are used by many housewives.

In this article we will look at how to deliciously cook beef liver in a frying pan, as well as what sauce to serve it with. In addition, you will learn about the beneficial properties of this product, its calorie content and contraindications for use.

Useful properties and composition of the liver

Beef liver contains protein, a balanced set of amino acids and a number of useful minerals and vitamins. Calorie content per 100 grams is 127 kcal.

The beneficial qualities of this product include the following:

• high content of phosphorus, magnesium, calcium and potassium;
• thanks to selenium, which is part of the liver, the risk of cancer is reduced;
• normalization of the gastrointestinal tract;
• prevention of diseases of the cardiovascular system;
• prevention of anemia.

Beef liver is often consumed by athletes who train every day and need a boost of strength and energy. The product is also recommended for pregnant women to increase hemoglobin levels and prevent anemia.

Harm and contraindications

Since this product contains a high amount of cholesterol, consumption of liver by elderly people is extremely undesirable. Due to the record levels of the component in this product, there is a risk of heart disease and increased blood pressure. Therefore, it is better for men and women over the age of 55 to refrain from excessive consumption of dishes with beef liver.

How to deliciously fry beef liver in a frying pan?

To prepare this dish, you will need the following products:

• Liver - 500 grams.
• Onion - 1 pc.
• Wheat flour - 4 tbsp. l.
• Salt.
• Black pepper.
• Vegetable oil for frying.

How to deliciously cook beef liver in a frying pan:

1. We wash the liver under running water and cut into small pieces up to 1 cm thick.
2. Roll each part in flour so that the latter is well absorbed;
3. Heat the vegetable oil in a frying pan, fry the liver until a crust forms and remove from the heat.
4. Transfer the pieces into a deep bowl.
5. Add finely chopped onion to the frying pan and sprinkle with seasonings;
6. Simmer until golden brown, add the liver again and continue simmering for 5-7 minutes.

This dish goes great with boiled potatoes in combination with cheese, mushroom or garlic sauce. In addition, light vegetable salads can be served as a side dish to the fried liver.

How to prepare sour cream sauce with mushrooms and garlic?

In most cases, beef liver is eaten along with some kind of sauce or ketchup. In order to diversify your usual diet, we suggest you prepare a delicious, interesting and spicy sour cream sauce along with crispy, tender and aromatic liver.

Ingredients:

• Champignons - 200 grams.
• Sour cream 20% - 250 grams.
• Garlic - several cloves.
• Any vegetable oil - 2 tbsp. l.
• Seasonings and salt.

First, cut the mushrooms into small pieces and fry them over medium heat until tender. Chop the garlic cloves and mix with sour cream, add spices, butter and fried champignons. Beat everything thoroughly using a mixer or blender and pour the sauce into a storage container.

You can use sour cream sauce for meat and fish dishes, for example, for fried liver, baked fish, and so on.

Liver with greens

To cook delicious beef liver in a frying pan, you need to prepare the following ingredients:

• Liver - 450 grams.
• Breadcrumbs - 100 grams.
• Parsley and dill;
• Salt.
• Peppercorns.
• Half an onion.
• Medium carrot - 1 pc.

Step-by-step preparation of beef liver in a frying pan:

1. We clean the liver from dirt and blood, cut it into longitudinal pieces and rub it with spices.
2. Chop half an onion and greens.
3. Grate the carrots on a fine grater and mix with the onions.
4. Fry the liver pieces in sunflower oil, after rolling them in breadcrumbs.
5. Add the onion and carrots and simmer until tender, about 10 minutes.

Place the finished liver in a bowl and sprinkle with chopped parsley and dill.

Recipe for liver in milk with mushrooms

To prepare the following recipe you will need the following products:

• beef liver - 650 grams;
• champignons - 250 grams;
• white onion - 1 pc.;
• milk - 175 ml;
• potato starch - 100 grams;
• salt and spices to taste.

How to stew the liver deliciously:

1. Remove the film from the liver, divide it into two parts and cut into large pieces.
2. Place in a deep bowl, add milk and leave to steep for about 1 hour.
3. Cut the mushrooms into four parts and fry until tender.
4. Remove the peel from the onion and chop it into small pieces.
5. Drain the milk and roll each piece in potato starch.
6. Add the onion to the mushrooms, mix and add the liver pieces.
7. Salt and pepper our dish.
8. Simmer for 5-7 minutes and pour into a plate.

For this recipe, you can use either beef or lamb liver.

Quick and easy fried liver recipe

So, the necessary ingredients for this dish:

• liver - 1 kg;
• onions - 2 pcs.;
• medium carrot - 1 pc.;
• salt;
• mayonnaise - 4 tbsp. l.;
• black allspice;
• soy sauce - 175 ml;
• mustard - 2 tbsp. l.

How to deliciously and simply prepare liver:

1. Cut the liver into medium pieces and fry in olive oil on both sides for about 2-3 minutes.
2. Peel the onion and cut it into rings, fry in the same oil and add chopped carrots.
3. As soon as the onions acquire a golden hue, pour in the mayonnaise, mustard and sprinkle the resulting mixture with seasonings.
4. Now return the liver to the frying pan and pour soy sauce over all the ingredients.
5. Simmer until done for about 15 minutes.

This recipe is quite simple and does not require any special culinary skills. We have already looked at how to deliciously cook beef liver in a frying pan, now let’s move on to preparing homemade tomato sauce for this dish.

How to make hot sauce?

In order for the liver to acquire a brighter taste and spicy aroma, many housewives use a special sauce, thanks to which the dish reveals a completely different side.

So, the necessary products:

• tomatoes - 3 pcs.;
• mustard - 15 grams;
• salt and pepper to taste;
• garlic - 2-3 cloves;
• pickled cucumbers - 3 pcs.

Cooking method:

1. Pour boiling water over the tomatoes, remove the peel and cut into small slices.
2. Chop the garlic and mix it with sour cream and mustard.
3. Finely chop the cucumbers and add it to the rest of the ingredients.
4. Salt and pepper our sauce and blend with a blender.

Tomato sauce is great for fried beef liver with onions, mushrooms or garlic.

Liver in a frying pan with vegetables

Another interesting way to prepare this product is the following recipe. Its ingredients include fresh vegetables, which make the final dish more nutritious and healthy.

Ingredients:

• liver - 450 grams;
• onion - 1 pc.;
• bell pepper - 1 pc.;
• tomatoes - 2 pcs.;
• green peas - 150 grams;
• sunflower oil - 2 tbsp. l.;
• salt;
• black pepper;
• seasonings for meat;
• parsley, dill and green onions.

How to deliciously cook beef liver in a frying pan with vegetables:

1. First of all, remove the film from the liver, pour cold water over it and divide it into large pieces.
2. We clean the onion and finely chop it.
3. Cut the bell pepper in half, remove the core and seeds, and then cut into half rings.
4. We peel the tomatoes from leaves and roots, wash them and divide them into small slices.
5. Heat the sunflower oil and fry the liver on both sides over high heat.
6. Then put it on a plate and fry the onion until a crust forms.
7. Add chopped vegetables, liver and simmer until done.
8. Transfer the finished dish to a plate, add spices and green peas.

Before serving, garnish the fried beef liver with vegetables with finely chopped parsley and dill. If desired, you can add a little garlic and a bunch of green onions. This dish goes well with mashed potatoes, cereals, as well as boiled eggs and hot sauces.

A very popular proverb speaks of haste with ridicule, but this saying is absolutely not relevant in the case of our today's recipe. In traditional Russian cuisine there is one very simple, tasty, healthy and at the same time quick-to-prepare dish; if you haven’t guessed it yet, it’s about how to fry liver and onions in a frying pan.

What is especially valuable is that properly fried offal goes harmoniously with almost any side dish we are used to: potatoes, pasta, rice or buckwheat.

Features of frying liver with onions

Liver is a very delicate product, and if you overcook it in a frying pan, the pieces will quickly lose moisture, and as a result we will get a “rubbery” dry liver instead of tender, juicy slices.

That is why the liver requires strict adherence to the time regime during frying.

1. The liver cut into cubes or cubes should be fried for only a short time, literally 8-15 minutes.
2. Large slices of liver, no more than 1 cm thick, need to be fried for 5-10 minutes on each side.

Moreover, it is worth remembering that chicken offal cooks the fastest (10 minutes). Beef liver will take a little longer to fry (15 minutes) and the longest time is required to fry pork liver - 15-20 minutes.

3. After the liver slices are covered with the first blush, that is, they have reached half-cookedness, you can add onions (cut into cubes, rings or half rings) into the frying pan and continue frying until the liver and vegetable are ready.

Often, along with onions, fried liver is enriched with sautéed carrots, sour cream or tomato. You can choose additional aromatic additives for your homemade dish yourself.

How to fry liver with onions and mustard

Ingredients

• Beef liver – 700 g + -
• - 1 glass + -
• - 3 tbsp. + -
• - 2 tbsp. + -
• - 2.5 tbsp. + -
• - 2 pcs. + -
• Peppercorns (crushed)- ½ tsp. + -
• Universal seasoning- ¼ tsp. + -
• - taste + -
• - 2 tbsp. + -

How to cook liver in a frying pan with onions

You can make this simple lunch dish in just 15 minutes. And spicy mustard will add original notes to the classic step-by-step recipe.

Preparing the liver for cooking

• To do this, we wash the offal under running cool water, remove, if possible, all films, tubes and veins, then cut it into cubes, 1.5 cm thick and no more than 5 cm long.
• Now rub each piece with salt and then soak it in milk for 20 minutes.

Preparing the breading for frying the liver

• Mix the flour with pepper and seasoning, and after a third of an hour, roll the liver pieces in the resulting mixture and place them in a hot frying pan with oil.

Fry the liver with onions and mustard in a frying pan

• Fry the liver for about five minutes, then add the onion, cut into very thin half rings, into the container and continue cooking for another 5 minutes.

• Then put the mustard in the frying pan and mix everything thoroughly so that all the liver slices are covered with the hot seasoning.
• After adding the mustard, fry the liver and onions for a couple more minutes and turn off.

It is worth noting that the offal itself has enormous benefits for our body. Therefore, it should definitely be introduced into the diet in the autumn-winter period. Liver is especially useful on a regular basis for pregnant, lactating and children.

This dish can also be prepared with potatoes. However, in this case, the onions should be the first to be fried. After a minute or two, you can add the liver, and after another 5 minutes, the potatoes, cut into cubes.

However, be careful: the volume of potatoes should not exceed the amount of liver by more than 1.5 times.

If necessary, you can add a little water to the pan so that the dish does not turn out dry. Salt and spices should be added to the dish a couple of minutes before the end of cooking.

Finely chopped herbs and fresh sour cream are also perfect for fried liver and potatoes.

It doesn’t matter how you decide to fry the liver in a frying pan with onions at home: in large or small pieces, with or without potatoes, with sour cream sauce or in its pure form. In any case, the dish will turn out very tasty and satisfying, and will not take up much of your time.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

If you want to surprise your guests and family members with a deliciously prepared simple dish, then this collection of recipes will help you with this. It is worth noting that only a few housewives know how to fry liver with onions so that it turns out tender, aromatic, and does not have a bitter aftertaste.

How to properly fry liver

You don't have to be a chef to turn an ordinary dish into a masterpiece. To do this, you need to understand how to fry liver and onions correctly. The preparation of this product has its own nuances that need to be taken into account:

1. Before cooking, a piece of liver must be cleaned of all kinds of veins and the film removed.
2. It is recommended to cut the product into portions, the thickness of which is about 1 cm.
3. Before frying the liver and onions, cover it with baking soda and leave for an hour, then wash and dry.
4. It is better to fry in boiling oil, before adding salt and pepper to taste, and rolling in flour.

How long to fry

It is important to know that the longer the heat treatment, the more juice the liver loses, becoming dry and tough. The frying time for the liver is no more than 8 minutes, and the dishes must be heated to maximum temperature. Before placing portioned pieces on a hot frying pan, it is recommended to marinate them, and immediately before frying, dip them in batter or bread them in flour (this will make the product juicier). When the product turns golden, remove and serve immediately.

Fried liver with onions – recipe with photo

There are more and more ways to prepare even ordinary dishes every day. If you don’t want to experiment, then quickly try at least one recipe for making fried liver from those described step by step below. Among the many options, you are sure to find a dish whose taste will impress you. How to cook aromatic and soft pork, beef, chicken or other liver?

In sour cream

You and your children will definitely like this delicate dish with gravy; you can even serve it to guests. Chicken liver in sour cream and onions is a great option for a nutritious but light dinner. Thanks to the dairy product, all the bitterness goes away from the liver, it becomes sweetish, soft, and melts in your mouth. As a side dish you can use boiled rice or mashed potatoes.

Ingredients:

• laurel leaf – 2 pcs.;
• onion – 300 g;
• salt, pepper - to taste;
• sour cream – 350 g;
• oil – 30 ml;
• chicken liver – 600 g.

Cooking method:

1. Cut the peeled onion into rings or half rings.
2. Add refined oil to a hot frying pan and fry the onions until browned.
3. Move the onion rings closer to the edges of the dish, place washed portions of liver in the middle.
4. Season hot with ground pepper mixture and salt.
5. Continue to fry the mixture, but do not stir, until half of the excess liquid has evaporated.
6. Pour in the required amount of sour cream (you can use cream if you wish), add bay leaves.
7. Mix the ingredients well, bring to a boil, turn off the gas, serve, garnished with a sprig of dill, as in the photo.

With carrots

This recipe has been used successfully by many housewives for a long time. Fried liver with onions and carrots is a simple dish, but before you cook it, you need to know some recommendations. To get delicious, beautiful liver like in the photo, save this method to your cookbook of recipes, because fried liver can easily replace any red meat or poultry.

Ingredients:

• pepper, salt - to taste;
• onions – 2 pcs.;
• liver – 550 g;
• carrots – 2 pcs.;
• oil – 3-4 tbsp. l.

Cooking method:

1. Rinse the main product well, remove veins and existing films.
2. Place portioned pieces on a hot frying pan, do not forget to pour oil. If you do not watch the calorie content of the dishes you eat, it is recommended to pour the oil in a layer of almost 1 cm.
3. Fry the meat product on each side until a golden crust forms.
4. Fry the grated carrots and onion rings until tender.
5. Combine all ingredients together, season, stir and simmer for a little longer than 5 minutes. Until the dish has cooled, serve it to the table.

Fried beef liver

Gourmets will definitely appreciate the delicious spicy hot dish, the recipe for which you will see below. Learn how to fry beef liver so that it turns out tender and soft. It is worth noting that the product acquires its original taste not thanks to special tricks used during preparation, but due to soaking in milk or marinating in sauce.

Ingredients:

• butter (drain) – 50 g;
• laurel leaf – 3 pcs.;
• wine (white semi-dry) – 1 glass;
• pepper (chili) – 1 pc.;
• garlic – 5 teeth;
• salt, pepper - to taste;
• veal liver – 0.5 kg.

Cooking method:

1. Cut the washed liver so that you get thin slices no more than 1 cm wide.
2. Place the chopped pieces in a container, add finely chopped (or grated) garlic, add the required amount of wine, add bay leaves, salt and pepper.
3. Mix the contents of the bowl and leave to marinate (preferably overnight).
4. Pour oil into a hot frying pan, fry the slices on both sides, calculating that it takes one and a half minutes to fry one side.
5. Boil the juice that released during marinating until it thickens.
6. Transfer the already prepared liver into the almost finished sauce, simmer everything together for a couple of minutes, then remove from the heat.
7. Serve the dish with a side dish such as baked potatoes.

Pork in sour cream

Do you know what makes the liver very tender and melts in your mouth? Before cooking, it must be soaked in a dairy product. This action will also help remove possible foreign odors. Fried pork liver with onions and sour cream is a wonderful addition to buckwheat porridge, which is easy and quick to make.

Ingredients:

• sour cream – 150 g;
• onions – 2 pcs.;
• liver – 0.5 kg;
• flour – 0.5 cups;
• oil – 4 tbsp. l.;
• salt, pepper - to taste;
• water – 0.5 cups.

Cooking method:

1. Wash the fresh liver, cut into small pieces, salt and add seasonings to taste.
2. Roll each slice in flour so that all the juice does not drain during the frying process.
3. Place the prepared pieces in a single layer on a hot frying pan, fry on each side for about a minute to form a crust.
4. Place the onion half rings in the same frying pan where you just fried the liver, wait until they brown.
5. Combine fried foods together.
6. Mix water with sour cream in a glass, pour the mixture into a frying pan, and add salt.
7. Simmer the ingredients in sour cream sauce for 5-7 minutes, do not forget to stir.
8. Serve with buckwheat porridge or mashed potatoes.

With potatoes and onions

With step-by-step recommendations at hand, even a culinary novice can prepare a delicious and satisfying lunch or dinner. If you were looking for a proven recipe for frying liver with onions and potatoes, then don’t worry - you found it. Fried liver with onions has its own cooking secrets, the main thing is to soak it so that it becomes juicy and not to overcook, otherwise you will get a product that tastes like rubber.

Ingredients:

• oil – 2 tbsp. l.;
• pepper, salt - to taste;
• onions – 1-2 pcs.;
• liver – 300 g;
• potatoes – 4-5 pcs.

Cooking method:

1. Cut the liver into cubes, remove any vessels and any existing film. You can soak it in a dairy product to make it softer.
2. Cut the potatoes like french fries.
3. First place the liver in the pan, and after a couple of minutes, when it has set, add the chopped potatoes.
4. Fry until a crust forms on the food, then you can reduce the heat and cover the container with a lid.
5. If desired, in the middle of the cooking process you can add onion, cut into half rings.
6. Season the prepared fried liver with potatoes with salt, pepper, and sprinkle with dried herbs. When serving, you can pour mayonnaise on the plate.

Liver fried in flour

Only a small number of housewives know how to deliciously fry liver, because the process requires diligent attention. If you are distracted for even a minute, you will end up with a rubbery and hard dish. Liver fried in flour should also be prepared taking into account these requirements. By following simple rules, you will get lunch or dinner, the taste of which you will sincerely enjoy.

Ingredients:

• flour – 2 tbsp. l.;
• onions – 2 pcs.;
• liver – 500 g;
• oil – 4 tbsp. l.

Cooking method:

1. Clean the main product from any remaining bile, remove the chaff, and soak. After an hour, drain the liquid completely. Cut lengthwise to create large pieces.
2. Cut the onion into not too thick rings.
3. Distribute the sifted flour onto a shallow plate.
4. Dip each piece of liver in the prepared flour, place in one layer on a hot frying pan with oil. It is worth noting that if you have chicken liver, then start turning the first piece immediately after you put the last one in to fry.

Beef liver is an incredibly healthy dish that contains a complex of vitamins important for humans (A, B, D, E and K), as well as micro- and macroelements (such as sodium, selenium, potassium, iron and others). It also includes other useful substances: enzymes, folic acid, extractives.

100 g of beef liver contains 20 g of protein, 3.1 g of fat and 4 g of carbohydrates. Due to its low calorie content (only 125 kcal), this dish can be consumed during a diet.

We must not forget that it effectively helps with many diseases: for example, anemia, atherosclerosis, diabetes. Athletes and people leading an active lifestyle should definitely include beef liver in their diet.

Choice: how to make it right

The quality of the offal primarily affects the taste of the finished dish. When purchasing, it is important to pay attention to the freshness of the liver, because it is not stored for long: only three days. The color is also very significant: the shade can range from brown to red-brown and must be even. Too light a color means that the already stale product has been kept in water for a long time, and there is no point in taking it.

The blood that flows from a fresh liver should be scarlet. Otherwise, it is not worth buying this product.

Fresh liver has a sweetish aroma, so never take a product that has a sour smell.
Don't forget to look at the date of manufacture and the amount of ice in the package. Choose a package with less ice, because if there is a lot of it, this means only one thing: the product is well saturated with water, and you will need to pay for it.

Try to take the outermost pieces of the liver, and not its middle, since large centers contain many vessels and films that can sometimes be quite difficult to remove. In addition, the edges of the liver are soft and tender, but the middle part becomes ragged and unpleasant after removing all its unnecessary parts.

First steps

First you need to remove all unnecessary parts of the beef liver: veins, vessels, films, etc. To make this easier, you can pour boiling water over the liver, and then place it in cold water. Now you need to dry the product well.

Before cutting the liver, decide what size pieces you want to cook it in. Now cut the product either into large slices or small cubes, and then cook according to the recipe you like.

How long to fry beef liver

Provided that the liver is cut into small slices, it only takes 10 minutes of frying before it is ready. Under no circumstances overcook the product in the pan, otherwise the beef liver will turn out very tough and tasteless.

To understand how ready a dish is, just cut a slice and look at its consistency and color: if the inside of the liver is homogeneous and has an even, uniform color, then you can remove it from the stove and serve.

Here are a couple of liver recipes.

Liver in sour cream in a frying pan

Ingredients:

• beef liver - 500 g;
• sour cream - 1.5 cups;
• onions - 2-3 pcs.;
• flour - 1 tbsp;
• vegetable oil - 4 tbsp;
• tomato paste or sauce - 1 tbsp;
• salt - to taste;
• ground black pepper;
• greens - to taste.

Cut the liver into cubes - 4 cm by 1 cm, then place it in a frying pan with hot oil. Fry the dish. A few minutes before turning off the stove, add salt and pepper to taste.

Fry the flour in a dry frying pan until creamy. Peel the onion, chop it and saute it in a separate bowl. When everything is ready, sprinkle the dish with flour, add onions, sour cream and tomato paste/sauce. Stir and bring to a boil. Then simmer the liver over low heat for about 10-15 minutes, add herbs before serving.

In this recipe, you can also use milk or cognac instead of sour cream.

Liver fried with onions in a frying pan

You will need:

• beef liver - 500 g;
• large onion - 1 pc.;
• wheat flour - 2-3 tbsp;
• vegetable and butter - 2 tbsp each;
• mustard - 2.5 tbsp;
• ground black pepper;
• salt - to taste.

The first step is to add the pepper to the flour and mix. The liver, cut into small cubes, must be breaded in the resulting mixture. Peel the onion and cut into cubes or rings: it doesn’t matter.

Now let’s use the oils: heat them in a frying pan and sauté the onions (fry them in this oil at a temperature of 120 °C). Then fry the liver over high heat until browned. Add mustard and mix everything so that the seasoning is distributed evenly throughout the dish. Fry until done over medium heat. Salt the dish five minutes before turning off the stove.

This dish is ideal for both lunch and dinner. It has a delicate taste and bright aroma.

A few more useful tricks

As you have already noticed, the recipes say that you should salt and season the liver only a few minutes before turning off the stove. Always follow this rule, as adding salt increases the release of juices, causing the dish to become dry and begin to burn on the pan. The same thing happens due to different seasonings.

To get rid of the bitter taste and unpleasant odor that are characteristic of beef liver, first soak the offal in milk. This will take from 30 to 90 minutes. It is best to leave the liver in milk for about an hour and a half.

The liver turns out tender and juicy very simply: before cooking, pieces of liver must be wrapped in cling film and slightly beaten with the blunt side of a knife. Do not use a kitchen hammer for this, as it may crush the product.

The dish becomes much tastier if you roll already chopped pieces of liver in flour before cooking. Breading helps the liver retain its juiciness. This is done simply: a small amount of wheat flour is poured into a plate and several pieces of flour are rolled into it with a wooden kitchen spatula. This way you can save your precious time: there is no need to roll one piece at a time, and besides, your hands don’t get dirty.

This method is possible not only using flour, but also with other ingredients: for example, you can use crushed crackers or ground peanuts. Feel free to try different breading options, because this is how new and new recipes for preparing various dishes appear.

If you want to experiment with spices, feel free to add nutmeg, curry, cloves or ginger: these products go best with beef liver.

Liver with onions is an excellent addition to mashed potatoes, rice, buckwheat and pasta. The speed and ease of preparing this dish will certainly be appreciated by housewives who save time, but at the same time want to please their household with tasty and healthy dishes. Well, our recipes will help you prepare a hearty lunch or dinner without much effort!

Liver with onions is not only tasty, but also a budget-friendly and very healthy dish. The liver is characterized by a high content of B vitamins, vitamin A, phosphorus, potassium, iron, zinc, Omega-3 and Omega-6 fatty acids and valuable amino acids. Consumption of liver increases the level of hemoglobin in the blood, prevents anemia, prevents the formation of blood clots, normalizes blood pressure, improves visual acuity, stabilizes the nervous system and emotional state, increases endurance, provides antioxidant protection and accelerates fat metabolism, promoting weight loss. With all this, the liver has a low calorie content and is recommended for dietary and therapeutic nutrition.

The selection of high-quality liver is made based on an assessment of the appearance of the product and its smell. A good liver will be soft, firm and moist, with no blood clots or signs of damage. The by-product must have a uniform color. The presence of marble-like spots on the surface indicates that the product has been defrosted. Beef and pork livers have a similar reddish-brown color, similar to the color of ripe cherries, while chicken livers can be light brown or brownish-red. If any liver has an excessively dark color, most likely the product you are looking at is not the freshest. The liver should also not be too light. The smell of the liver should be sweetish; purchasing a liver with a sour smell is unacceptable.

Before cooking, the liver must be washed and the film removed from the surface. There is no film on chicken liver at all; beef liver is covered with a thick film, which is usually easily and easily removed, but with pork liver you will have to work a little, since the film on it is very thin and barely visible. Boiling water will help to facilitate this process - you need to place the offal in it for 15-20 seconds, then use a sharp knife to remove the film, which by this time will turn white. You can also pour lemon juice over the liver - the film will literally slide off the surface. Next, you should carefully remove the veins, vessels and bile ducts, which can cause the liver to taste bitter. The liver is then washed again, dried and cut into pieces. It is most convenient to cut the liver when it is slightly frozen or not completely thawed - this way the pieces will be more even.

Chicken liver does not require any pre-treatment, while pork liver most often requires soaking in milk or water. This is necessary so that the pork liver does not upset you with its bitterness and is softer. Soaking time varies from half an hour to several hours. Milk also helps neutralize the bloody taste characteristic of the liver. A sour marinade prepared from lemon juice, lime juice or table vinegar diluted in water will also help to soften the pork liver. Beef liver can be soaked as desired. If you are not delighted with the specific taste of offal, spicy ingredients with bright aromas will come to your aid - fresh or dried garlic, basil, thyme, oregano, nutmeg, cumin, savory and tarragon.

To prepare liver with onions, you need to take 1-2 onions per 500 g of offal. The more onions you add, the tastier, juicier and more aromatic the dish will be. The cooking time for the liver depends on its type and thickness of the pieces and, on average, does not exceed 15-20 minutes. Tender chicken liver cooks especially quickly - it takes no more than 8-10 minutes. After frying, the liver can be further simmered under the lid for about 5 minutes to make it softer. It is important not to overcook the liver in the pan, otherwise it may become dry and hard. It is recommended to fry the liver over high heat so that a crust quickly forms on the surface of the product, sealing all the juices inside and keeping the liver soft, while the time of such frying should be minimal, about 5 minutes or less on each side. Before frying, you can roll the liver pieces in flour - this will help the juice stay inside and get an appetizing crust. You can also prepare the liver with a thick gravy by simmering offal with onions and carrots and adding flour with water, sour cream or cream at the end of cooking. The liver should be salted at the end, when it is almost cooked, as salt draws moisture out of the product and the dish can turn out tough. The readiness of the liver is determined by the juice released from it when pierced with a knife or fork - it should be absolutely transparent. The red color of the juice indicates that the dish is not yet ready to eat.

Ingredients:
500 g beef liver,
250 g onions,
1 teaspoon salt or to taste
1/2 teaspoon ground pepper,
vegetable oil.

Preparation:
Peel the liver from films, rinse and cut into layers of the same size. Cut the onion into half rings. Heat vegetable oil in a frying pan and fry the liver over medium heat, stirring constantly, for 3-4 minutes. Then add the onion, stir and fry, stirring, for about 10 minutes. The dish will be ready when the onion turns brownish. Season the finished dish with salt and pepper to taste.

Ingredients:
400 g beef liver,
2 onions,
1 carrot,
1 clove of garlic,
3 tablespoons flour,
1 teaspoon curry,
1/2 teaspoon paprika,
1/2 teaspoon sugar,
250 ml water or broth,

vegetable oil.

Preparation:
Sprinkle the liver cut into medium pieces with 2 tablespoons of flour and fry in vegetable oil, stirring, for 7-10 minutes. Add grated carrots and fry, stirring, for 3-4 minutes. Add finely diced onion and fry for another 3-4 minutes. Then add the remaining 1 tablespoon of flour, mix well and pour in water or broth. Stir again, adding chopped garlic, salt, sugar, pepper and spices. Bring to a boil and simmer over low heat for 5 minutes.

Fried pork liver with onions

Ingredients:
500 g pork liver,
1 onion,
2 cloves of garlic,
50 g flour,
50 ml vegetable oil,
salt to taste.

Preparation:
Cut the liver into layers 1-1.5 cm thick and roll in flour. Heat vegetable oil in a frying pan. Place onion cut into half rings and garlic cut into thin slices. Fry until golden brown, about 5 minutes. Transfer to a bowl. Add a little more oil to the pan and fry the liver on both sides under the lid over low heat for about 10-15 minutes. Add salt to taste, mix the liver with onion and garlic and serve.

Ingredients:
500 g chicken liver,
1 onion,
2 carrots,
1 glass of water,
2 tablespoons sour cream,
1 tablespoon flour,
20 ml vegetable oil,
20 g butter,
dried garlic and dried dill to taste,
salt and ground black pepper to taste.

Preparation:
Heat both types of oil in a frying pan. Add onion chopped into half rings and finely grated carrots. Simmer over low heat, covered, for about 10 minutes. Add the liver cut into small pieces and simmer for 10 to 15 minutes until the liver is ready. Add flour, salt, black pepper and dried spices. Stir and add water with sour cream. Simmer for about 10 minutes until the gravy thickens. Let the dish sit covered for 10-15 minutes.

Fried liver with onions and mayonnaise

Ingredients:
600-700 g beef liver,
1-2 onions,
100 g mayonnaise,
salt and ground black pepper to taste,
vegetable oil.

Preparation:

Remove the film from the liver and cut into small pieces. Cut the onion into small cubes. Fry the onion in vegetable oil for 2-3 minutes. Then add the liver and fry, stirring constantly, for about 10 minutes. Then salt and pepper to taste and add mayonnaise. Mix well and simmer over low heat, covered, for 5 minutes.

Ingredients:
400 g chicken liver,
1 onion,
1 carrot,
4 champignons,
2 cloves of garlic,
salt and spices to taste,
vegetable oil.

Preparation:
Heat vegetable oil in a frying pan and fry quartered onions until golden, about 3 minutes. Add grated carrots and fry for another 5 minutes. Add liver cut into small pieces. Fry, stirring, 3-4 minutes. Add sliced ​​or diced mushrooms. Fry, stirring, for a couple more minutes. Then add chopped garlic, salt and spices to taste. Stir and cook covered over low heat for 10-15 minutes.

Beef liver with onions and sour cream

Ingredients:
500 g beef liver,
1 onion,
100 g 20% ​​sour cream,
1 glass of water,
1 tablespoon flour,
1/2 teaspoon ground paprika,
1/2 teaspoon nutmeg,
1/2 teaspoon ground coriander,
2-3 sprigs of dill,
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Rinse the liver, place in a container with boiling water for 1 minute, then add cold water. Remove the film and cut into strips 7-10 mm thick. Heat the vegetable oil in a frying pan and fry the liver over medium heat, stirring, for several minutes until all the liquid has evaporated. Add chopped onion and spices. Fry for 5-7 minutes. Next, pour in half a glass of water, bring to a boil and cook covered over low heat for 10-15 minutes. Then add sour cream, salt and pepper to taste. Mix well. Thoroughly dilute the flour in the remaining water (1/2 cup) and pour into the liver. Stir and cook until the sauce becomes thick. Let the dish sit under the lid for 10-15 minutes, then sprinkle with chopped dill and serve.

Liver with onions cooks very quickly, turns out very tasty and can replace meat in the diet, while having a beneficial effect on the body. Bon appetit!