Today I will tell you how to properly fry pork liver with onions (or any liver). On the one hand, the dish is very elementary, it couldn’t be simpler. On the other hand, you need to know how to fry the liver correctly so that it turns out not tough, but juicy, not rubbery, but soft, not bitter, but neutral-sweet. Let's look at this using the example of pork liver - the coarsest and “heaviest” compared to other livers. Learn to roast pork deliciously - there will be no problems with beef and chicken.
The secrets of soft and juicy fried liver
- I'll start with choosing the right product. Pork liver is a perishable product with a shelf life of about three days. What to look for in the store and at the market? First of all on product color. The color of high-quality liver varies from red-brown to red-brown. If the liver is very light in color, it means it was soaked in water. Also check out the smell. Smell it. Fresh liver has a sweetish aroma. If it tastes sour, don't buy it. Try to buy cuts from the extreme sections. In the center of the liver there are a lot of ducts, vessels and films.
- I start my preparation by: cleanse the liver of film. If you leave it, it will “pull” the liver during frying, and it will turn out tough.
- The next step is also aimed at softening and at the same time eliminating bitterness. Pork liver differs from tender chicken and even beef with some additional roughness. Therefore I recommend soak pork liver in milk before frying. I write about this in the recipe, but I’ll put it here too: soak the pork liver in milk for at least 1 hour, preferably 2.
- And here’s an important technological point: the fried liver must be salt at the end cooking, otherwise it will turn out tough.
- Another tip concerns breading. Not everyone breads their liver in flour, I bread. Flour “locks” meat juices inside, the liver will be juicier. You can also bread it in starch or breadcrumbs.
- Finally, liver frying time. You need to fry very quickly, no more than 3 minutes on each side, over high heat. Do not overdry the liver, and then it will turn out soft and tender. Don’t worry about the meat being done, you will then finish frying the pork liver with onions over low heat.
A few words about the benefits of fried liver
Liver is an excellent source of ferrous iron, which our body needs - 200 g of pork liver contains up to 15 mg of Fe, and this is the daily portion of a strong adult man. People suffering from certain types of anemia with low hemoglobin are often advised to include liver in their diet. The liver also contains copper, zinc, phosphorus, vitamins B6, B12 and others.
To be fair, I note that people with problems with the cardiovascular system should eat less fried liver due to its high cholesterol content.
Ingredients
- pork liver 500 g
- wheat flour 5 tbsp.
- onion 250 g
- sunflower oil 35 g
- salt to taste
- Provençal herbs 2-3 pinches
- milk 200 ml
How to cook fried liver with onions
I chose the product carefully and I have a good quality liver in my hands. I remove vessels, films, veins. The easiest way to do this is to pour boiling water over the liver. I rinse well and dry with paper towels.
I cut into small pieces 3-4 cm long and 1 cm high.
I place the liver pieces in a deep bowl and fill them with milk. I leave it for 1-2 hours.
After soaking, I put it in a colander and leave it for 10-15 minutes to drain the liquid. At this stage, you can optionally marinate the liver with spices or, for example, in wine: pour wine over it or cover it with spices and leave for another couple of hours.
I place the liver slices on paper towels and dry them well on all sides.
I bread the liver in flour or starch.
Pour vegetable oil into the frying pan. I warm it up well. I put in pieces of liver. Fry over high heat for 2-3 minutes on one side. Carefully turn it over to the other side and continue frying in the same mode. I take a piece of liver and cut it in half, if the inside is the same color, then the liver is ready. I transfer the pieces to a separate dish.
In the same pan I add the onion, cut into half rings. You can also add garlic here. If necessary, I add more oil. Fry over low heat until soft.
When the onion becomes softer, add the liver. Salt, season with Provençal herbs and stir. Cook over low heat for 5 minutes, closing the lid, adding a small amount of water, and turn off the heat. I leave it covered for another 10 minutes.
Fried pork liver with onions is ready. Serve with rice and fresh vegetable salad. Bon appetit!
Fried beef liver is a great option for lunch and dinner. It would seem that it could be simpler, cut it and throw it into the frying pan. However, instead of tender and soft pieces of offal, there are inedible hard slices on the plate. Here I always remember the common saying: if you don’t like it, it means you don’t know how to cook.
Meanwhile, the product is incredibly useful. But due to its somewhat specific taste, many refuse to eat it. This is especially true for children. Follow my advice and recipes, and you will have a delicious dish on your table that even capricious “eaters” will not refuse. Properly fried liver goes harmoniously with any side dish, rice, potatoes, buckwheat, pasta.
How to properly fry beef liver
- Do not overexpose the product in the frying pan; the pieces will lose moisture and become rubbery.
- Fry the finely chopped liver for no longer than 8-15 minutes, depending on the age of the animal. For larger pieces, increase the cooking time; cook on each side for 5-10 minutes.
- Dip the pieces into well-heated oil, this will make it possible to preserve the juiciness of the product.
- Salt the dish at the end of frying.
- Just a fried product is pretty boring. Don't limit yourself to one recipe. Diversify the dish with onions, carrots, potatoes. Make tomato or sour cream sauce. The proposed recipes will help you understand all the intricacies of frying and feed your family tasty and healthy.
Beef liver fried with onions - step-by-step recipe
A classic recipe for frying a product. Tender juicy pieces of liver, from which the unpleasant aftertaste will disappear, will appeal to all family members.
You will need:
- Beef liver – 700 gr.
- Milk - a glass.
- Refined sunflower oil – 2-3 tablespoons.
- Large onion.
- Butter – 3 large spoons.
- Crushed pepper, salt, flour for breading, any seasoning.
How to fry:
- Rinse the large piece thoroughly, removing excess (films, veins).
- Cut into slices of any shape and size. The approximate thickness is no more than 1.5 cm, then the product will quickly fry.
- Dip the cubes into milk for 15-20 minutes, during which time the unpleasant bitterness will go away. I recommend salting the milk a little.
- The product requires breading, which is flour. Pour it into a bowl, add spices (pepper is required) - the batter is ready.
- Heat oil in a frying pan. Dredge each piece of offal and transfer to fry.
- Fry the liver for about five minutes, stir.
- Chop the onion into half rings and add to the frying pan. Stir, and then don’t be lazy to stir a couple more times.
- Continue cooking for another 5 minutes. If you decide to improve the taste with mustard, it’s time to add it and stir the contents thoroughly.
- Fry the pieces for a couple more minutes, no more.
Soft beef liver fried with onions and carrots in sour cream
It’s hard to come up with a better recipe. The pieces turn out very soft, juicy, with a delicate taste. You will learn how to cook it in sour cream on another page of my website.
Required:
- Liver – 800 gr.
- Carrot.
- Bulb.
- Sour cream – 180-200 ml.
- Butter.
- Milk - about a glass.
- Salt, other seasonings – a pinch.
How to cook:
- Prepare the liver for frying by dividing it into pieces and soaking it in milk.
- Grate the carrots with shavings, dice the onion and tomato (if you decide to use it).
- Fry the vegetables in sunflower oil, adding a little butter (apply by eye).
- When the vegetables become soft, add the chopped offal to them.
- Pour in sour cream, stir. Simmer over low heat for about 15 minutes. Don't forget to close the lid and stir the contents at least once during cooking.
- Season with salt and pepper and cook for a couple more minutes. Remove from the burner without removing the lid and leave for 5-7 minutes. Then divide among plates and add garnish.
How to fry a large piece of beef liver in flour
Liver steaks are easy to fry, but always in flour batter - this is the secret to the juiciness of the dish.
Take:
- By-product – 700 gr.
- Salt pepper.
- Flour – 4-5 spoons.
- Vegetable oil for frying.
Preparation:
- Clean the piece of product from films and other unnecessary things. Rinse, divide into large portions. Size matters because it determines how quickly it cooks. I advise you to make large, but not thick slices. The ideal thickness is up to 1.5 cm. You don’t have to limit yourself in length.
- Pour milk or water over the slices and soak for half an hour to remove the bitterness.
- Drain the liquid. Be sure to thoroughly dry the pieces with a paper towel. If the slices are too large, beat them a little with a hammer. To avoid splashing, cover them with cling film.
- Dip the pieces into flour. Roll until enough flour sticks. Then all the juices of the offal will be preserved inside, the pieces will become soft.
- Fry in well-heated oil for 5-7 minutes. Check the slices; if they are browned, turn them over.
- Continue cooking the same amount, lowering the heat.
- Check readiness with a knife by pricking pieces. If you see pink juice oozing, add cooking time.
Video recipe with the secrets of frying the liver so that it is soft and tender
Tips from the chef will help you become a real pro in frying food, be sure to check it out. And may your dishes always delight you with excellent taste!
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!
Fried beef liver with onions - the recipes are very simple and do not require special culinary talent. They are called culinary classics; this dish is prepared in many countries, the only difference is in the spices and dressings. Recommended for dietary and baby food, since liver is rich in vitamins A and B, increases hemoglobin and restores strength.
How to fry beef liver with onions?
Many young housewives complain that fried beef liver with onions turns out tough and tasteless, but the problem is not in the product, but in the peculiarities of its preparation.
- The liver just needs to be fried a little and then simmered, then it will be juicy and soft.
- Be sure to remove film and veins from the raw product.
- Cooking beef liver with onions has some peculiarities, for example, you only need to add salt at the end of cooking.
- Before frying, leave the pulp in milk for half an hour and cut into pieces no thicker than 1 cm.
- Fry for no more than 5 minutes on one side and the other.
If you choose fried beef liver with onions for dinner, it is better to choose simpler recipes; the fastest way to cook it is in a frying pan. Cast iron cookware with high sides is suitable. It is important to choose a fresh product; this is easy to check: if you press on the pulp, it quickly takes its previous shape. Retains a uniform, even color and a slightly sweet smell.
Ingredients:
- liver – 600 g;
- onions – 2 pcs.;
- milk – 1 tbsp.;
- flour – 5 tbsp. l.;
- oil – 5 tbsp. l.;
- sour cream – 1 tbsp. l.
- ground black pepper – 0.25 tsp.
Preparation
- Remove the film from the liver and cut it.
- Soak in milk for 30 minutes.
- Let drain, sprinkle with flour.
- Fry, add chopped onion.
- Simmer for 5-7 minutes.
- Sprinkle with spices, salt, simmer for 5 minutes.
- Fried beef liver with onions in a frying pan, seasoned with sour cream at the end of cooking.
The most famous recipe for soft beef liver with onions is with the addition of sour cream. This dish is considered an excellent alternative to meat, filling and tasty. You need to add full-fat sour cream, or half and half with cream. You can beat it with spices and simmer in sauce. It is recommended to add black pepper, thyme, curry, and dried basil.
Ingredients:
- liver – 400 g;
- onion – 1 pc.;
- broth - 1 tbsp.;
- sour cream – 3 tbsp. l.;
- oil – 2 tbsp. l.;
- pepper – 0.5 tsp;
- curry – 0.5 tsp.
Preparation
- Clean the liver and cut it.
- Fry until crusty.
- Pour in broth and boil.
- Add sour cream, spices and fried onions.
- Beef liver is stewed in sour cream and onions for 25 minutes.
It is also important to properly prepare the offal. It will be easier to clean the film if you pour boiling water over it and cut out the veins in advance. Flour will provide a golden brown crust and juiciness, so it is recommended to sauté in breading. Beef liver with onions will taste better if you add carrots and a little basil.
Ingredients:
- liver – 500 g;
- onions – 2 pcs.;
- carrots – 2 pcs.;
- spices - to taste;
- oil – 5 tbsp. l.
Preparation
- Cut the liver into cubes, onion into rings, grate the carrots.
- Fry the offal for 5-7 minutes.
- Add onions and carrots.
- Simmer for 5 minutes.
- Add spices and salt.
- Cook for 15 minutes.
If you are tired of the usual fried beef liver with onions, they will help correct the situation. From offal they are no less tasty and juicy than from beef or chicken. The liver doesn’t even need to be beaten, but in order to cut it into even slices, the product needs to be frozen a little.
Ingredients:
- liver – 1 kg;
- onions – 3 pcs.;
- eggs – 2 pcs.;
- flour – 2 tbsp;
- oil – 5 tbsp. l.;
- black pepper – 0.5 tsp;
- water – 0.25 tbsp.;
- greens – 0.5 bunch.
Preparation
- Peel the liver, cut into slices 1-1.5 cm thick.
- Dip in flour, then in egg.
- Brown on both sides.
- Separately sauté the onion.
- Add the chops, then the onions.
- Add water, simmer for 15 minutes.
- Ready beef liver with onions in a frying pan, sprinkled with herbs.
A popular dish in many restaurants is roast beef, beef stroganoff recipes. Once upon a time, the recipe was invented by the French chef Count Stroganov for cooking meat, but it was successfully reformatted for offal. It is recommended to fry the pieces separately, then they will be tastier. Use cream that is not thick and not too fatty.
Ingredients:
- liver – 500 g;
- onion – 1 pc.;
- oil – 3 tbsp. l;
- cream – 200 ml;
- broth - 1 tbsp.;
- onion – 1 pc.;
- flour – 2 tbsp. l.;
- black pepper – 0.25 tsp.
Preparation
- Cut the liver into strips.
- Fry until crusty, pepper.
- Sauté onions, season with flour.
- Simmer for 5 minutes, pour in cream and broth.
- Boil with liver for 5 minutes.
- Beef liver with onions and cream is stewed for 15 minutes.
Fried beef liver with onions and proven recipes with mushrooms are suitable for a festive treat. It is better to buy veal, which is more tender and will be ready faster; you can distinguish it by color: light and more loose. If the product is from an old cow, then the dish needs to be stewed longer. For mushrooms, you should choose champignons or oyster mushrooms.
Ingredients:
- liver – 500 g;
- onion – 1 pc.;
- mushrooms – 250 g;
- oil – 100 ml;
- flour - 3 tbsp. l.;
- black pepper – 0.25 tsp;
- broth – 100 ml;
- greens – 0.5 bunch.
Preparation
- Chop the onions and mushrooms and fry separately.
- Cut the liver, sprinkle with flour, mix.
- Sauté for 10 minutes.
- Place the preparations in a cauldron, season with spices and salt.
- Pour in broth, simmer for 15 minutes.
- Beef served with herbs.
To deliciously fry beef liver with onions, you need to form a crust over high heat, but not for long - up to 5 minutes on each side. But it needs to be simmered over low heat so that it soaks in the sauce. After frying, remove excess oil with a paper towel. Instead of salt, you can put soy sauce, this will give it an original taste.
Ingredients:
- liver – 300 g;
- onion – 1 pc.;
- tomatoes – 2 pcs.;
- parsley – 0.5 bunch;
- cream – 2 tbsp. l.;
- black pepper – 0.5 tsp;
- oil – 3-4 tbsp. l.
Preparation
- Divide the liver into pieces.
- Chop the onion into half rings and fry.
- Add liver, sauté for 10 minutes.
- Add tomatoes, cook for 15 minutes.
- Sprinkle with parsley and spices.
- Add cream, stir.
Original recipe for beef liver with onions - with the addition of apples. The dish acquires a sweetish taste; it is recommended to add sour fruits. This treat was invented by German chefs and served with sauerkraut and beer. To make it easier to clean the film, pry up the edge with a sharp knife, and hold the pieces with salt-covered fingers to prevent them from slipping.
Ingredients:
- liver – 400 g;
- onion – 1 pc.;
- apples – 2 pcs.;
- paprika – 1 tsp;
- curry – 0.5 tsp;
- pepper – 0.25 tsp;
- flour - 3 tbsp. l.;
- oil – 2 tbsp. l.
Preparation
- Cut the liver, cover with film, beat lightly.
- Sprinkle with flour and fry.
- Chop the apples and sauté in the same oil until soft.
- Separately, fry the onion with spices.
- Place in pan and bake for 7 minutes.
More than one recipe with onions for a multicooker has already been invented, allowing you to cook in different modes. This technique significantly saves effort and time, preserving useful elements in products. The dish will be juicier if you soak the offal in milk for 20 minutes. Readiness is checked when cutting the pieces; if the juice flows, then you can remove it from the heat.
Ingredients.
Beef liver is a very healthy and tasty product. But the trouble is, many housewives are unable to cook the liver tasty and correctly. This simple recipe for tender, fried liver will appeal to all cooks.
The liver pieces will melt in your mouth! The main secret of the dish is that the liver must be cooked on a bed of onions, and only towards the end of the frying process can the components be mixed in the fryer. Such a treat will not leave anyone indifferent. The extraordinary aroma of the finished dish will instantly evoke words of praise and delight from everyone present!
List of ingredients:
- 500 grams of beef liver
- 150 grams of onion
- 150 grams of flour
- 40 grams of vegetable oil
- a pinch of ground black pepper
- a little more than a teaspoon of table salt.
Sequence of cooking:
1. Beef liver must be rinsed well, changing the water 5-7 times. The thin white film covering the liver should be carefully removed. This is not difficult to do; you just need to slightly pry the film with a knife and quickly remove it from the product.
Cut the liver into medium pieces.
2. Add salt and pepper to the bowl with the liver pieces.
Mix everything well.
Leave the liver on the table for literally half an hour so that the liver is saturated with salt and pepper.
3. Peel the onion and cut into rings. Pour oil into the frying pan and heat it. Place the onion in a heated bowl. Fry the onion until lightly browned, it is important that the product just becomes soft.
4. While the onion is frying, pieces of liver need to be beaten off. Place the liver in a bowl and add flour. Stir everything well.
5. After this, reduce the heat. Place liver pieces on the onion bed. Fry covered for 10-15 minutes.
Then mix everything well and cook for another 5 minutes.
6. Tender, juicy, rosy liver can be eaten.
Bon appetit!
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