How to cook liver dishes. Dishes from the liver and other offal. Liver shish kebab in bacon

If you choose from all the recipes for cooking the liver, boiled whole piece beef, pork or lamb liver- the easiest and most useful recipe. I would like to note that boiled liver calories less than fried in oil. To compare calories: boiled beef liver contains 99 kcal, and in fried beef liver, depending on the method of preparation, from 199 to 300 kcal. Therefore, I prefer to boil the liver for my loved ones, or, during such processing, carcinogens are not released.

recipe:

A piece of beef liver weighing 500 g,
onion - 1 pc.,
carrots - 1 pc.,
parsley root or stalks
peppercorns - a few pieces,
bay leaf - optional
water for boiling the liver - 1l,
salt.

How to boil the liver?

Yes, very easy! Put whole, peeled onions and carrots, roots, spices into a saucepan and bring to a boil. It is better to put the liver in boiling water, remove the foam and cook over low heat. The liver is cooked quickly, 20 minutes of cooking time will be enough for it.

When to salt the liver when cooking?

If the fish is salted immediately during cooking, then the liver, like mushrooms, is salted at the end of cooking. As you know, salt removes moisture, so to keep the liver juicy and soft, it is better to salt it closer to the end of cooking.

How to quickly cook the liver in a slow cooker?

To do this, use the "steam cooking" mode. Pour 0.7 l of water into the multicooker bowl, put a whole piece of liver either in the bowl or on the steaming tray. Cooking time 20 minutes.

The multicooker allows you to cook two dishes, as they are called,. Therefore, you can save on time and put something else on the steaming tray to cook, for example: vegetables for salad, eggs, sausages, cutlets or steamed meatballs, and, (then think for yourself what you can put in it ;- ))

Remove the boiled beef liver from the broth. If you will not use the liver immediately, then cut it before serving so that it does not wind up.

P.S. This recipe is suitable for boiled veal, pork and lamb liver.

Why is boiled liver sometimes bitter?

Here, the answer to this question should be sought not in the cooking recipe (how and with what you cook it), but in the method of properly cutting the carcass. When butchering livestock, it is necessary to properly remove the gallbladder so that bile does not get on the liver itself and into its ducts. If bile flows out during cutting, then the finished liver is bitter.

What can be cooked from boiled liver?

Recipes dishes from boiled beef liver lots of.

1. Boiled liver is served as an independent dish with all kinds of sauces.

Here is a delicious recipe sauce for boiled liver:

1 cup liver broth
150 g sour cream
2-3 pickled or pickled cucumbers,
garlic - for an amateur,
greens.

Boil the broth, add sour cream, chopped cucumbers, garlic (whole or crushed) and chopped greens to it. Cut the liver into large pieces and add to the sauce. Simmer for 5 minutes and serve.

2. Boiled beef liver can be baked in the oven or microwave:

Cut the boiled liver into slices, put circles of boiled carrots or stewed zucchini flavored with grated garlic on it, sprinkle with grated cheese and hold in the oven or microwave until the cheese is melted.

3. Use boiled liver in fillings for dumplings, dumplings, as well as for making liver pates and cakes.

This is chilled beef liver.

for the pie filling:

4. There is a huge variety salads with boiled beef liver.

Here is the video recipe boiled beef liver salad with pickled onions for which you will need:

500 g boiled liver,
3 bulbs
80 ml vegetable oil,
2 tablespoons of vinegar
salt,
pepper.

On the TVJAM channel, Serge Markovich also has one interesting

recipe liver salad with green beans, mushrooms and cheese

(although he fries the liver, I think if you use boiled beef liver in this salad, it will be less high-calorie 😉)

P.S. If the network is busy, you may not be able to access it, just try again several times 🙂

Hello. Do you love cookies? Liver is one of my favorite foods to cook with.

Firstly, it is prepared simply and quickly. Secondly, when cooked correctly, it is simply very tasty.

It is believed that this product is well absorbed by the body, rich in protein, vitamins and minerals.

Therefore, I will give some advice on what needs to be done so that the liver dish is not dry and hard.

How to choose the right liver

First, select the liver in the store. It should have a pleasant sweetish aroma, no damage, large vessels, the surface is elastic and smooth. It is better to take chilled pieces, rather than freezing. Pay attention to color:

Chicken - should be a brown-burgundy hue with a shiny surface and a sweetish aroma.

Beef - has the color of ripe cherries with scarlet blood and notes of sweet smell, a white film that easily separates from the main meat.

Pork - brown, with a smooth surface without spots.

Little but useful secrets of cooking liver

Before cooking, be sure to get rid of the film. Rinse the liver in cold running water, then scald with boiling water. We take it out of the water, put it on a board and make a small incision, then we need to pry it with our thumb and carefully separate the film.

Large veins and vessels must be removed, otherwise it will affect the tenderness of the finished dish. Also, bitterness may appear from them. Here you need a sharp knife. Cut the pieces along the vessels and bile ducts.

To make it tender, cut into portions and soak in cold milk for 30-40 minutes. After that, dry it.

In order to make the liver airy and soft during frying, it is better to cut it into small pieces so that their thickness is about 1.5 centimeters.

For juiciness and softness, it must be fried in a well-heated pan for 5 minutes on each side. The main thing is not to overcook, otherwise it will be tough. Pre-dip each piece in flour. This forms an appetizing crust.

It is advisable to add salt at the end of cooking, as salt takes moisture away, and this can make it dry.

Sour cream and cream also contribute to juiciness and softness if they are added during the cooking process. You need to simmer in them for no more than 20 minutes.

Now we know how to properly select and process the liver before cooking. It's time to get straight into cooking. I have selected for you 5 of my favorite, simple and quick recipes for cooking liver dishes at home, step by step with a photo.

Stroganoff liver classic recipe

One of the most popular recipes for this product.

Ingredients:

beef liver - 500 gr.
sour cream - 300 gr.
onion - 2 pcs.
salt
pepper
vegetable oil

Cooking:

Finely chop the onion.
Peel the liver from films, cut into cubes.
Fry the onion in vegetable oil until golden brown.
Add the liver, salt, pepper, fry on all sides.
Add sour cream, simmer for 15-20 minutes.

Rice, pasta or mashed potatoes can be served as a side dish. From the indicated amount of ingredients, 5-6 servings are obtained.

Soufflé liver like in kindergarten

Probably one of my favorite foods as a kid. And most importantly, no special tricks either. Prepare easily and quickly. Such a soufflé can be prepared not only from beef liver, but also from any other, as well as from pork, chicken and even fish. If you get a dry minced meat, do not rush to get upset. Add milk or butter to it, stir again.

Ingredients:

Beef liver - 500 gr.
Long loaf (white) 2-3 pieces
Cream - 100 gr.
Butter - 50 grams
Onion - 1 pc.
Carrot - 1 pc.
Flour - 3-5 tbsp. spoons
Salt to taste.

Cooking:

Liver, carrots and onions scroll through a meat grinder.

Beat the eggs, then add to the liver, and pour over the cream. Salt. Add flour and stir. The mass should be like pancakes.

Grease a baking dish with butter (silicone molds do not need to be greased). Bake at 180 degrees for 40-45 minutes.
Readiness to check with a toothpick or a match (it is necessary to pierce the soufflé, if the toothpick is dry - the soufflé is ready).

Ready soufflé can be served both cold and warm. The soufflé can be cut into portions or spread on bread like a pâté. Or serve with a side dish - rice, buckwheat, pasta, or potatoes in any form.

Delicious chicken liver in sour cream - a gentle and quick dinner for the family

It will take you no more than 30 minutes to prepare the next dish, and the result will please the whole family.

Ingredients:

Chicken liver - 300 gr.
Sour cream - 100 gr.
Onion - 1 pc.
Vegetable oil - 2-3 tbsp. spoons
Salt to taste

Cooking:

Rinse the liver, dry and cut into pieces.

Finely chop the onion and fry in a pan until translucent.

Add the liver, salt and fry, stirring for 5-7 minutes.

Then add sour cream and simmer for another 10 minutes over low heat.

Serve the finished dish with any side dish, but it is best to choose some light vegetables for this, because chicken liver in sour cream is very satisfying.

Chicken liver pate - as easy as shelling pears

Both children and adults will be happy to eat it, because it melts right in your mouth. Making an appetizer is quick and easy, and if you decorate sandwiches or canapes in an original way, you can use them as an additional dish to the festive table.

Ingredients:

Chicken liver - 800 gr.
Onion - 2 pcs.
Carrot - 1 pc.
Butter - 50 gr.
Salt to taste
Greens

Cooking:

Fry the liver in butter until the color changes. Just a couple of minutes. Remove from pan.
Cut the carrots and onions into large cubes, fry in the oil left after frying the liver until the onion is transparent.
Return the liver to the pan, cover, simmer for 15 minutes over medium heat.
Using a blender, beat all the ingredients to a paste. Or grind everything in a meat grinder.
Add finely chopped butter to the hot pate, salt, mix and refrigerate.
After 30 minutes, you can spread the sandwiches with the resulting pate.

Pork liver cutlets with rice

Such cutlets are very nutritious in themselves, and in combination with rice they are also very satisfying. You can easily feed the whole family with this dish, and besides, it is not at all necessary to prepare an additional side dish.

Ingredients:

Pork liver - 1 kg.
Onion - 2 pcs.
Rice - 1.5 cups
Salt, pepper to taste

1. Chop the onion and fry in a pan until golden brown

2. Cut the liver into cubes and pass through a meat grinder

3. Boil rice, put to the liver and mix

4. Add fried onion and spices to taste, mix again

5. Put cutlets like pancakes and fry on both sides for 3 minutes.

Together with cutlets, it is better to serve fresh vegetables and decorate the plate with herbs.

Now you know how to cook delicious and quick liver dishes and it will not be difficult for you to create a festive lunch or a quick dinner. Properly cooked liver turns into a culinary and aesthetic delight that you want to cook again and again, adding unusual spices and ingredients.

Many do not like liver dishes, as it often turns out to be tough. It's all about the method of preparation. To make the liver soft and tender, you need to follow only a few rules. With the right preparation, you can make an excellent lunch or dinner out of it.

soft liver recipe

If you do not know how to cook soft liver, then use the following recipe. This dish is quick and easy to make and will delight your entire family. The main secret is to properly process the liver and not overexpose it on fire. How to cook beef liver, you will learn from the recipe.

You will need:

1 kg pork or beef liver
1 cup sour cream
4 tablespoons flour
1 head of garlic
Vegetable oil

Cooking method:

If necessary, defrost the liver and drain excess water so that the liver is fried rather than stewed.
Wash the liver under water, remove the film and bile ducts. This is one of the principles of how to make the liver soft. After cleaning, cut the liver into slices. If the film is difficult to remove, then dip the liver in hot water for about a minute. It is important to completely remove the film, as it becomes tough during the frying process.
In addition to the film, it is important to remove the bile ducts, as they can not only add rigidity, but also spoil the taste of the liver, making it bitter.
If you want to achieve special tenderness of the finished liver, then soak it in milk for a couple of hours before frying. Milk must be cold. The liver of older animals needs to be soaked longer.
The darker the color of the liver, the older the animal was, which means that the liver will be tougher. The liver of young animals will be tender and without soaking in milk.
Before putting the liver slices in the pan, roll them in flour. Fry in oil, but not for very long. Two minutes is enough for frying, otherwise the liver will become tough.
One of the secrets of how to cook soft liver is a hot frying pan. So the slices will quickly acquire a golden color, and they will not need to be overcooked on fire.
After frying, the liver pieces should be put in a deep saucepan, pour sour cream and add garlic. Pour a glass of water into it, pepper and salt to taste. The liver in sour cream should be stewed for 15-20 minutes, but no more, otherwise it will become hard and tasteless. The dish can be served with the resulting sauce and herbs - parsley or dill.

Who doesn't love cookie pies! And dumplings with potatoes and liver! And salad, and pate, and many other goodies ... Although the liver is considered a cheaper product than meat, this does not mean at all that it is somehow worse in its nutritional value. On the contrary, liver dishes are digested much faster and easier than the best meat, and there are much more vitamins and minerals in it than in pure meat. According to these and many other criteria, the liver is simply indispensable for maintaining health, so we will certainly include a variety of liver dishes in our diet. I bring to your attention my favorite, most delicious and practical recipes from the liver and offal.

The taste of a liver dish depends on the quality of the liver used and how well it was cooked.
The main criteria for the liver is the freshness and age of the animal. The younger the animal, the more tender and tastier the liver. Fresh liver is always smooth, moist and shiny, has a light red or light brown color.
Before cooking the liver, it is washed in cold water, cleaned of films.
The liver will be more tender and tasty if soaked in milk.
Veal liver has the best taste.
Liver cooks much faster than meat. During the preparation of a particular dish, it is important to monitor the degree of readiness of the liver. As soon as the liver is cooked, we immediately finish the heat treatment.
The liver is not fried salty, salt and spices are added literally at the last minute.
The longer the liver is fried or boiled, the more rigid it becomes, the less tasty and less healthy it is.
The liver is best fried in a well-heated pan.
Boiled liver is usually used to make pâtés. It is important to know that the longer the liver is cooked, the more juice it loses and the tougher it becomes. Therefore, in order to preserve the taste and softness as much as possible, the liver is not boiled for long, put in boiling unsalted water.
The most delicious liver is freshly cooked, so it is better to cook hot liver dishes immediately before meals and in the required quantities.
Cold liver dishes retain their taste and nutritional properties well, so they can be prepared in advance.

How to cook tasty and soft beef liver, but quickly and inexpensively? Easily! The main thing is not to forget a few simple rules for preparing this very useful by-product.

There are many legends and misconceptions associated with the liver. For example, it is believed that only soaking in milk will make beef liver tasty and soft. Or, say, salt - when should you salt the liver - before or after cooking? And the cooking time is right. That the longer you cook the liver, the worse the result? Now we'll figure it all out.

In order for the beef liver to be soft, it must be properly prepared. First, remove the film that covers the liver. This is easy to do, just pick up its edge, and then things go like clockwork, the film is removed with a stocking. If the film is not removed, it will pull together pieces of the liver, deforming them;
Next, you need to cut out all the large vessels, otherwise there is a possibility that bile may remain in them, which will spoil the taste of the liver dish. To be honest, the taste will not only deteriorate, it will be so bitter that it will be simply impossible to eat such a liver, only to be thrown away;
You can salt the liver before cooking, but only if you cook it immediately. If the salted liver lies down for more than half an hour, it is guaranteed to become tough;
Soaking in milk is only advisable if the liver is from an old animal. Soda solution works in a similar way;
The cooking time of any liver is minimal. Literally until the colored juice ceases to stand out on the cut. This is about 2 minutes on each side;
The color of the finished liver is light brown, even more like “coffee with milk”, but by no means dark!
If you decide to fry the liver, roll the pieces in flour or starch, shake off the excess and fry in hot oil;
Speaking of butter - it can be either vegetable or creamy (or melted). It tastes better on cream, a fact;
In addition to the usual breading (in flour or starch), you can apply a double breading: in flour, shake off, dip in a broken egg and again in flour. Juiciness guaranteed!

On our site there are many recipes on how to cook tasty and soft beef liver, and here we have collected the coolest ones.

Ingredients:

500 g liver,
150 g sour cream
3 tbsp tomato sauce (you can ketchup),
2 bulbs
1.5 tbsp starch,
1.5 tbsp sweet mustard,
3 tbsp vegetable oil,
2 tbsp butter,
2 bay leaves,
2 tbsp greenery,
Cooking:

Prepare the liver: remove the films, cut out large vessels and rinse well. Cut the liver into cubes, salt, pepper, sprinkle with starch and mix well. Onion cut into cubes. Prepare two pans - one deeper for the liver and the second for the onions. Pour 2 tablespoons of vegetable oil into the liver pan and put the butter, add a spoonful of vegetable oil to the onion pan. Heat both pans well. Put the liver in a pan with a mixture of oils, preferably in one layer, and quickly fry on both sides. Fry the onion until golden brown in the second pan. Combine both products in a deep frying pan, mix and pour in the sauce made from sour cream, tomato sauce and mustard, add bay leaf. Stew a little, salt if necessary, and serve sprinkled with herbs.

Liver marinated in starch

Ingredients:

beef liver,
egg,
salt,
ground black pepper,
starch.

Cooking:
Cut the liver, properly prepared, into slices about 1 cm wide. In a bowl, beat the egg, salt, pepper, add enough starch to make a homogeneous mass, but not too thick. Put the liver pieces in it and leave to marinate for a couple of hours. Heat the pan well, pour vegetable oil and fry the liver on both sides for a couple of minutes, until golden brown.

Ingredients:

1 kg beef liver,
2 eggs,
2 tsp salt,
2 tsp Sahara,
1 tbsp baking soda,
2-4 garlic cloves.

Cooking:
Cut the liver, cleaned from films and large vessels, into slices about 1 cm thick and beat it off, covering it with cling film so that splashes do not scatter around the kitchen. Beat without fanaticism, so as not to turn the liver into an openwork. Place the beaten liver in the marinade and leave for an hour and a half. You can marinate even more. When the time is up, dip the liver pieces in flour and fry in a hot pan for one to two minutes on each side, until golden brown.

Liver marinated in soda solution

Ingredients:

500 g liver,
500 ml warm water
1 tbsp soda,
salt - to taste,
3-4 tbsp flour,
1 onion
1 carrot
vegetable oil.

Cooking:
Clean the liver and cut into pieces. Dissolve the baking soda and salt in warm water and put the liver in a bowl. Leave to marinate on the table. Meanwhile, in a skillet with vegetable oil, sauté the onion and carrots until soft. When the vegetables are ready, put them on a plate, and in the oil remaining in the pan, fry the pieces of the liver, stirring, for 5-7 minutes. Then add onions and carrots, simmer a little more and you can serve. The liver can be stewed in sour cream, just add it to the pan and simmer for 3-4 minutes.

Brazilian liver

Ingredients:

500 g liver,
150 ml dry white wine
1 onion
1 lemon
2 bay leaves,
3 bananas
vegetable oil for frying.

Cooking:
Cut the liver into pieces. For the marinade, mix wine, crushed bay leaves, salt, black pepper, lemon zest, chopped onion or lemon juice in a blender in a bowl. Pour the liver with this marinade, cover the bowl with a lid and refrigerate overnight. You can marinate for a day, or even two. When the time is up, have a pan, bananas, and paper towels ready to pat dry. Heat a frying pan with oil, put the dried liver and simmer under the lid. Strain the marinade. When the liver is ready, pour the marinade into the pan, stew a little, add sliced \u200b\u200bcircles or mashed bananas with a fork and heat under the lid until the bananas soften.

Ingredients:

500 g liver,
1-2 bulbs
250 ml milk
300 ml cream
salt, ground black pepper - to taste,
vegetable oil for frying,
flour for breading.

Cooking:
Cut the liver, peeled from films, into slices 1 cm thick, put in a bowl and pour milk over it. Close the lid or tighten with cling film and leave in the refrigerator for 2 hours. Drain the milk into a separate bowl, and roll the liver in flour and fry in vegetable oil for 2 minutes on each side. Put the liver on a plate, and fry the onion in half rings until transparent in a pan. Combine the cream with salt, pepper and other spices to taste. Put the pieces of the liver in a baking dish, put the onion on top and pour the cream. Put the mold in the oven, preheated to 180 ° C, for 1 hour, then cover the mold with foil and darken the dish for another 20 minutes.

Liver in sour cream

Ingredients:

500-700 g beef liver,
1-3 bulbs
2-4 tablespoons fat sour cream,
vegetable or butter for frying
salt, black ground pepper - to taste.

Cooking:
Peel the onion and cut into half rings or strips. Heat a frying pan and pour vegetable oil or melt butter into it. Fry the onion until golden brown. Cut the liver into cubes and put it on the onion, mix and cook for 2-3 minutes. Salt and pepper to taste, add sour cream, mix and cook under the lid for another 7-10 minutes. Too long to keep on fire is not necessary. Serve with any side dish, sprinkled with herbs.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina