Fried beef liver pieces. Fried liver with onions, recipe

HOW TO CORRECTLY FRY BEEF LIVER

Frying the liver with various additives is the easiest way to cook it, and one of the most successful, it is very difficult to cook a badly fried liver, unless you oversalt it or overcook it on fire, this will make it tough. Well, satellite products for the liver can be very different: garlic, herbs, onions, wines, tomato paste, sour cream, mustard, vegetables, ginger. Before you start cooking, first of all, you need to choose the right one.

PREPARATION OF THE LIVER BEFORE FRYING, THREE SIMPLE RULES.

Compliance with these rules will allow you to cook a truly royal liver, be it beef, pork or any other, it will become incomparably tender and very tasty in taste.

1. First of all, it is imperative to remove the entire film from the liver. If this is not done, the film will shrink during frying, and the liver will be rubbery and very tough in taste.

2. After the film is removed, the liver should be soaked, this will get rid of bitterness. You can soak the liver not only in plain running water, but also in cold milk, this will give the dish a special piquancy, and the taste of the liver will be very delicate. Another option is to mix milk with water fifty-fifty. The prepared liver should be soaked for at least thirty minutes.

3. It is recommended to always use breading. If the liver is breaded, then it will turn out to be very juicy, since the crust formed from the breadcrumbs will retain all the juice and will not allow it to flow out.

And of course, cooking time is very important. Under no circumstances should the liver be overexposed. After all, it is precisely thanks to the correct exposure of the frying time that it will make it possible not only to achieve an extraordinary taste, but also to preserve all the useful and gustatory properties of the liver.

RECIPE No. 1 TENDER FRIED LIVER WITH MUSTARD

Required Ingredients:

Beef liver 600 grams;

Mustard 40 grams;

Vegetable oil 40 grams;

Butter 40 grams;

Flour 60 grams;

Salt pepper.

Cooking:

The liver is thoroughly washed, dried and cut into cubes one centimeter in size. Next, salt, flour, pepper are mixed, in the resulting flour mixture, beef liver is breaded. In a frying pan on the stove, a mixture of butter and vegetable oil is heated, and the liver is fried over high heat until browned, then mustard is added and everything is thoroughly mixed until the mustard is evenly distributed between the pieces of the liver. Fry for fifteen to seventeen minutes, over medium heat until fully cooked. Also, you can add not only onions to this recipe, but also other ingredients to your taste. There are many fairly quick recipes for cooking the liver, the following version of its preparation will not take you too much time, and therefore it is simply indispensable for all occasions.

Recipe 2. Fried liver in tomato sauce

Required products:

Beef liver 700 grams;

Tomato juice 300 mg;

Parsley 40 grams;

Vegetable oil 50 ml;

Dried onion 5 grams;

Lemon juice 30 ml;

Salt pepper.

Cooking:

the liver is thoroughly washed, dried and cut into pieces five centimeters long and one thick. parsley finely chopped. Heat oil in a frying pan, put chopped liver, chopped parsley into it, pour over everything with lemon juice, mix everything well and fry until golden brown. When the liver becomes rosy, add the onion and pour in the tomato juice, mix until smooth and simmer for twenty minutes over low heat until fully cooked, then salt, pepper and mix. The dish is served hot at the tolu. Dried onions can be easily replaced with fresh ones. Then it is immediately necessary simultaneously with the liver, lowered into a pan and fried until browned.

Recipe 3. Fried tender liver in Stroganoff style

Required Ingredients:

Beef liver 600 grams;

Bulb onion 3 bulbs;

Sour cream 500 grams;

Vegetable oil 50 ml;

Tomato paste 20 grams;

Flour 20 grams;

Sauce 20 grams;

Pepper, salt, herbs.

Cooking:

the liver is thoroughly washed and cleaned of films, cut into cubes one centimeter thick and four long. Spread in a frying pan in hot oil, salt, pepper and fry well. In another dry frying pan, fry the flour to a light brown color, sprinkle it on the liver, mix thoroughly and add separately fried onions, tomato paste, sour cream, mix until smooth and bring to a boil. Stew for fifteen minutes over low heat. It is served hot on the table.

Recipe 4. Beef caramel liver in tomato

Required products:

Beef liver 500 grams

Water 100 ml;

Ketchup 50 grams;

Flour 50 grams;

Brown sugar 40 grams;

Vegetable oil 30 ml;

Soy sauce 30 ml;

Vinegar 30 ml;

Garlic powder 5 grams;

Cooking:

the liver is cut into thin sticks. The flour is mixed with salt and pepper, the liver is breaded in the resulting mixture. Water is mixed with the rest of the ingredients, the oil is not touched. It is heated in a frying pan, the liver is sent there and fried until browned, then it is poured with the resulting mixture and stewed for twenty minutes over low heat until fully cooked.

Recipe 5. Fried Beef Liver in White Wine Sauce

Required products:

Beef liver 600 grams;

Wine white 100 ml;

Garlic 4 cloves;

Bulb red 2 pieces;

Parsley 1 bunch;

Butter 40 ml;

Cognac 50 ml;

Olive oil 10 ml;

Sea salt 10 grams;

Black pepper freshly ground 5 grams.

Cooking:

finely chop the parsley, cut the onion into thin half rings, fry it over high heat in half the butter until transparent. The garlic is crushed or chopped and sent to the onion, fried for four minutes, salted with pepper and the wine is carefully poured in, it is almost completely evaporated, half of the chopped parsley is added, mixed thoroughly and the sauce is removed from the stove. The liver is well washed and dried, the films are removed, cut into thin strips. A thick-bottomed frying pan is heated on the stove, the rest of the butter is added, olive oil is poured in, the liver is laid out, salted, peppered, and fried for three minutes on both sides. Then all the cognac is poured into the liver, everything is mixed well and stewed for one minute. Before serving the liver to the table, it is poured over with a richly prepared sauce and sprinkled with the remnants of chopped parsley.

Recipe 6. Oriental fried beef liver

Required products:

Beef liver 700 grams;

Garlic 2 cloves;

Vegetable oil 40 ml;

Starch 7 grams;

Salt;

Ground ginger 5 grams;

Greenery;

Sauce 40 ml;

Chicken broth 40 ml;

Soy sauce 20 ml;

Tomato paste 20 grams.

Cooking:

The beef liver is thoroughly washed and prepared, cut into thin slices, and then these slices are cut into strips of two and a half centimeters. Ginger is mixed with starch and salt, half vegetable oil and water are poured in and brought to a homogeneous mass. The liver is breaded in the resulting starch mixture and left for twenty minutes. The remaining vegetable oil is heated in a frying pan and the liver is quickly fried on all sides, greens are added, mixed and fried for another forty seconds. Next, mix the broth, tomato paste, sugar, soy sauce, pour the resulting mixture into the liver, bring to a boil and simmer for two minutes, remove from heat. Before serving, pour the finished liver with sauce.

In today's world where every minute counts, hearty meals that are quick and easy to prepare are the best. That is why many housewives have their signature recipes and culinary secrets of quick dishes, these include the secrets of how to fry the liver deliciously in a pan so that it turns out tender and soft.

Infrequently, but, nevertheless, it happens that if the carcass is cut incorrectly, part of the bile spills onto the liver, as a result of which the offal becomes bitter.

To avoid such a nuisance, the liver should be soaked for 30-60 minutes in cold water or milk before frying. Milk soak plus everything else will make the liver more tender.

Rule number 2: we immediately decide how we will fry the liver

Before frying, immediately decide how you want to fry the liver in a pan: in pieces or portioned slices. It is from the slicing that the cooking time of the liver will depend.

Rule number 3: we use breading for successful frying

If you want to get the liver as juicy as possible, then before sending the pieces to the pan, roll them in breadcrumbs: breadcrumbs, flour, semolina, corn flakes or batter.

In addition, thanks to the breading, the liver pieces will be covered with a crispy crust.

Rule number 4: fry the offal strictly on time in a hot frying pan

Spread the liver should be in a hot and oiled frying pan, and fry - on high or medium heat.

When working with the liver, the main thing is to observe the optimal cooking time, because with prolonged frying, the offal loses all its moisture and becomes dry and almost “rubber”.

The timer for frying the liver may vary, depending on the type of offal and the method of grinding it.

Chicken liver. It is fried very quickly and will be ready in 8-10 minutes (4-5 minutes on each side).
Pork liver. You will need to fiddle with it more. The liver cut into cubes is cooked for a quarter of an hour, and cut into large pieces - 20 minutes (provided that frying is carried out on medium heat).
Beef offal. It can be cooked at home in just 10 minutes, provided that the liver is cut into large, but rather thin slices, 1-1.5 cm thick.
Small liver sticks will be ready in 8 minutes, but after adding onions or sour cream, the dish will need to be stewed for another 5 minutes.
Cod liver. It cooks very quickly - 7-8 minutes with occasional stirring.

Liver fried with sour cream is a classic dish of traditional Russian cuisine that will be a great addition to any side dish, be it potatoes, pasta or cereals.

Ingredients

Beef liver - 400 g;
White flour - 40-50 g;
Onion - 1 pc.;
Sour cream 20% - ½ cup;
Drinking water - 2/3 cup;
Salt - to taste;
Pepper black powder - ½-1 tsp;
Sunflower oil - 50 ml.

How to fry the liver in a pan

Cut the onion into medium cubes and fry over medium heat until translucent.
In the meantime, we rinse the liver, remove the films from it, cut off the veins and chop into cubes. Now the liver pieces should be rolled in flour and put in a pan with onions.
Fry the breaded liver until blush, and then add sour cream mixed with water, salt to taste and sprinkle everything with pepper powder.
Under the lid over medium heat, bring the sour cream sauce to a boil, simmer the dish for another 5 minutes and turn it off.

If desired, and a great love for greens, the liver in sour cream sauce can be flavored with finely chopped dill and a clove of crushed garlic.

Ingredients

Chicken liver - 600 g + -
Sweet pepper - 300 g + -
Onion - 1-2 pcs. + -
Milk - 300 ml + -
Chicken eggs (selected) - 3 pcs. + -
Extra wheat flour - 3 tbsp. + -
Salt - to taste + -
Mixture of peppers - ½ tsp + -
Vegetable oil - 40-50 ml + -

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How to cook chicken liver with onions in a pan

How to feed children with such a healthy liver without whims and bickering? It is very simple if you cook this iron-rich offal in batter according to the proposed step-by-step recipe.

The chicken liver itself is small and very tender, so we will skip the stage with cleaning the product from films and veins. And immediately we rub the livers cut in half with salt and pepper, and then soak in milk for half an hour.

Cooking batter for frying the liver

We drive the eggs into a deep bowl, salt them, anoint them with pepper and beat with a fork (adding flour gradually) until a homogeneous mass without lumps.

Preparing vegetables for frying

Wash the peppers, clean from the seed core and chop into strips. Finely chop the onion into quarter rings.

Cooking liver with onions in batter in a pan

Pour oil into a heated frying pan, heat it up a little and spread the onion.
Fry the onion slices until soft and lightly blushed, after which we put everything on a plate.
Put the liver slices into the freed pan, after dipping them in batter.
Fry the liver for 3-5 minutes on each side over medium heat, then pour the fried onions and pepper straws into the container.
Reduce the heat, cover the pan with a lid and simmer the liver for 15 minutes.

We try the finished treat, if required, the dish can be salted or smeared with spices to taste.

However, the above recipes are far from the whole flight of culinary fantasy. The list of dishes that can be prepared from the liver is much longer. We bring to your attention only the best recipes for the most favorite liver dishes.

With our recipes, your household will definitely start to wonder how you managed to fry the liver so deliciously in a pan that you can’t tear yourself away from the plate. But this is only the beginning of the conquest of your culinary Olympus, you will pleasantly surprise your household more than once with your culinary creations - our site is always ready to help you with this!

Perhaps only the lazy did not talk about the benefits of offal. And how many delicious dishes you can cook from them! Today we will look at how to fry beef liver so that it turns out tender and juicy. We offer a selection of several simple recipes.

Cooking class from experienced chefs

How to fry beef liver? Here are some simple secrets:

When frying offal, you need to use a breading mixture, for example, sifted flour or crackers. Then the liver will be soft inside.
How long to fry beef liver in time? The rule is simple: the less time the offal is fried, the softer and tastier it will be. The main thing is not to overcook the liver, as it will be covered with a very thick crust.
If there are no tomatoes, add tomato paste or thick juice to the dish.
Add a little freshly squeezed lemon juice to the marinade or breading mixture. This will help preserve the juiciness of the offal and give the dish a savory note.
It is better to soak the liver in purified water or milk before frying.

The classic and easiest recipe

First, consider how to properly fry beef liver with onions. This recipe has long been considered a classic and is very easy to perform.

Compound:

0.5 kg of beef liver;
1-2 bulbs;
½ tsp table salt;
sifted flour;
refined vegetable oil.

Cooking:

Advice! To make it easier to remove the film from the liver and cut it, slightly freeze it. There is another secret - pour boiling water over the offal.

On a note! You can complement the taste of fried liver with sour cream sauce and a variety of vegetables.

Tender and juicy liver chops

How to fry beef liver so that it is soft? Try to cook fragrant and juicy chops. Their recipe is simple, and you can make a delicious lunch or dinner in a matter of minutes.

Advice! Since the liver will need to be beaten off, it should not be completely thawed. Frozen offal is easier to work with.

Compound:

0.5 kg of beef liver;
1-2 eggs;
sifted flour;
salt;
purified vegetable oil;
ground black pepper.

Cooking:

Attention! Checking whether the liver chops are ready is simple: pierce them with a fork. If clear juice is released without bloody impurities, then the dish is ready.

Fried steaks with spicy sauce

Consider another interesting way how to fry beef liver in a pan. The highlight of this dish is the sauce made from onions and bacon. This dish is best served with a potato side dish.

Compound:

0.5 kg of beef liver;
50-70 g bacon;
1-2 bulbs;
½ st. sifted flour;
salt;
milk;
ground black pepper and cayenne;
30 g of soft butter;
purified vegetable oil;
1 st. purified water;
2-3 tbsp. l. guilt.

Cooking:

Attention! You need a little oil, because the bacon will release fat.

Beef liver with exquisite taste

The secret of this dish lies in the mustard, with which we will grease the liver pieces right in the pan. Mustard will create a real miracle even with not the most delicate offal.

Compound:

¼ st. sifted flour;
0.5 kg of beef liver;
salt;
ground black pepper;
2 tbsp. l. refined vegetable oils;
2 tbsp. l. soft butter;
2-3 tbsp. l. any mustard.

Cooking:

Rinse the by-product, dry it and cut into slices 1 cm thick.
Sift flour and mix with ground pepper and salt.
Roll each piece of liver in flour on all sides.
Heat vegetable oil and butter in a frying pan.
Fry the liver pieces until golden.
Then grease them on both sides with mustard. Fry for 2-3 more minutes on each side.
Such a liver goes well with mint sauce, potatoes and tomatoes.

Read also:

diet cookies
How to cook Chinese beef with vegetables
How delicious to cook beef in pots?

Beef liver can be turned into a savory and gourmet dish without much effort and using a minimum set of products. Cook with pleasure and bon appetit!

Hello, my darlings! Do you love cookies? I couldn't stand her as a child. I always picked this offal from the plate and did not eat it. And lately, I have fallen in love with the cookie. Maybe I just learned how to cook it deliciously 😉 I recently wrote an article about how to fry chicken liver in a pan. And today we’ll talk about how to fry the liver in a beef pan. There are some differences which I will describe. And I will share my favorite recipe.

Beneficial features

The liver is rich in vitamins A, groups B, D, E and K. It contains a significant amount of potassium, selenium, magnesium, iron, sodium and other micro and macro elements. The product is also rich in folic acid, enzymes and extractives.

For 100 grams of beef liver, there are 20 grams of proteins. But carbohydrates and fats are much less: 4 g and 3.1 g, respectively. Calorie content is low - only 125 kcal.

Beef liver is very useful for anemia. And this "doctor" is effective in atherosclerosis and diabetes. This product must be present in the diet of athletes and people leading an active lifestyle.

How to choose beef liver

The taste of the cooked dish largely depends on the quality of the offal. An important point in this case is the freshness of the liver. This product has a short implementation period - no more than 3 days. Pay attention to the color of the liver: it can vary from red-brown to red-brown. Yes, and the tone should be even. If the color is very light, it means that it was previously soaked in water. And they did it clearly not with a fresh product.

Look closely at the shade of blood flowing from the liver. She must be scarlet. If the blood is brownish, I do not advise taking this liver.

Also smell the product you are purchasing. Fresh liver has a sweet smell. If it smells sour, don't buy it.

When buying a frozen liver, the main thing is to look at the date of production and the amount of ice. Pieces of ice in the package speak of the manufacturer's dishonesty. The offal was well pumped with water, and then frozen. Therefore, you will have to pay for water, which will then melt. Do you need it?

Also, when buying, try to get pieces of the edge, and not the middle part of the liver. There are many vessels and films in the thick centers: sometimes it is very difficult to remove them. And the liver itself does not turn out as soft and tender as from the extreme sections. This has already been verified by our own experience. While you remove the large veins, you get some kind of torn product. From which you no longer want to cook something.

Preparation for cooking

Remove all veins, vessels and films from the by-product. It will be easier to do this if you pour boiling water over the liver and immediately lower it into cold water. Then dry offal.

Decide how you want to cook the liver - in large pieces or tiny bars. After that, cut the product into pieces. And then cook it according to your favorite recipe. If you have your branded, write below in the comments. I love trying new things 🙂

How long to fry beef liver

If the liver is cut into thin slices, fry it for no more than 10 minutes. Do not overcook the product, otherwise it will turn out harsh.

The readiness of beef liver is easy to determine. Cut a slice. If it is of the same color and uniform consistency, the product is ready.

Here are the promised recipes.

How to fry the liver with onions in a pan

You will need the following products:

0.5 kg offal;
2 tbsp. vegetable oils + butter;
2.5 tbsp mustard;
salt;
ground black pepper;
a couple of tablespoons wheat flour;
large bulb.

Mix flour with pepper. After that, bread the liver cut into cubes with the flour mixture. Peel and chop the onion: you can use half rings or cubes.

Heat butter and vegetable oil in a hot skillet. Save the bow. Then fry over high heat until the liver is browned. Add mustard and mix everything well (mustard should be evenly distributed on all pieces). Then, reduce the heat to medium, continue to fry until cooked. 5 minutes before turning off the stove, salt the dish.

My husband and I are delighted with this yummy. It turns out tender and appetizing with a stunning aroma. This is a great option for lunch or dinner. I usually serve this liver with potatoes. However, other side dishes will go here. Be sure to describe the best option, in your opinion.

How to cook liver in sour cream in a pan

Grocery list:

500 gr beef liver;
2 large or 3 medium sized onions;
4 tbsp vegetable oils;
salt;
ground black pepper;
1 tbsp flour;
1 tbsp tomato paste or sauce;
1.5 cups of sour cream;
greenery.

Put the liver cut into cubes (length - 4 cm, thickness - 1 cm) in a frying pan with hot oil. Fry the offal and a couple of minutes before cooking, pepper, salt it and turn it off.

Toast the flour in a dry frying pan until creamy. Peel the onion, chop it and spasser (this will require a separate bowl). Then sprinkle the liver with flour, add onion, sour cream and tomato paste or sauce. Mix all these ingredients well and bring to a boil. Then, reducing the heat to low, simmer the dish for another 10-15 minutes. And before serving, crush the liver stewed in sour cream with herbs. Oh, I can't ... I'm salivating 🙂

Additional Tricks

Dear cooks, in no case do not salt the beef liver before frying. Also, do not do this during the cooking process. Salt enhances the release of juice, which makes the product dryish and begins to burn in the pan. Therefore, I advise you to add salt just before the end of cooking.

To make the liver tender and not bitter, soak it in milk. Keep in milk for at least half an hour, but better still - an hour and a half. By the way, such soaking also helps to get rid of the specific smell inherent in beef liver.

And the liver will be tender and juicy if it is slightly beaten off before cooking. To do this, wrap portioned offal pieces with cling film and beat off a little with the back of the knife. But I do not recommend using a kitchen hammer. The liver is more tender and softer than meat, therefore, by beating it with a kitchen hammer, it can be crushed.

Often, the offal is rolled in flour before frying. So the juiciness is sealed inside, and it turns out much tastier. To do this, pour flour into a flat plate. Then put in this bowl a few portioned pieces of offal. And using a wooden spatula, roll the product in flour.

Such a manipulation will save your time: it will not be necessary to roll each slice individually in flour. And keep your hands clean.

By the way, you can bread the liver not only in flour. To do this, you can use crushed crackers or finely chopped roasted peanuts. The main thing in the kitchen is always trying new ingredients. This is how real family masterpieces are created, which are then inherited. And only in secret 🙂

Also, beef liver can be stewed not only with sour cream, but with milk and cognac. As for spices, this product goes well with nutmeg, curry, cloves and ginger. Therefore, feel free to experiment, friends, and do not forget to unsubscribe about the results of such experiments.

Best regards, Olga Sologub

23.12.2017 Posted by:

Natasha.Isa. Calories:

Not specified Time for preparing:

Not specified Of the many offal, beef liver is my favorite. It is healthy, tasty and nutritious. In addition to the fact that the liver must be able to choose the right one when buying, it also needs to be cooked correctly. The liver comes out very tasty if it is tender, soft and melts in your mouth. But beef liver must be able to fry to make it soft. It is soft beef liver that will be an honorary dish on your table if you learn how to fry it correctly. There are several points on which I would like to dwell in more detail. Today I will tell you how to fry beef liver in a pan so that it is soft. Read all the secrets of cooking soft beef liver in my recipe. There are a lot of important points, don’t miss anything, but in the process of cooking, you will quickly master all these points and simply won’t get hung up on them. He will be happy to fry the liver, knowing for sure that the dish will turn out the way you want: tasty and appetizing. Very tasty can be cooked

beef liver cake with carrots and onions

Required products:- 400 grams of beef liver, - 300 grams of milk, - 1 teaspoon. l. baking soda, - 30 grams of butter, - 50 grams of vegetable oil, - 2-3 tables. l. flour, salt and pepper to taste.

I wash the liver, wipe it with a paper towel, remove the film from the liver. If there are veins, ducts, then I cut them off. I didn't have a life. I try to buy a good piece of liver so that it has as few lives as possible. Most often, this is the end. The edge of the liver is always great for frying. My liver was frozen, I thawed it, but not completely. So it is better to cut it into pieces. I cut the liver into thin slices. Thin liver will fry quickly and may even become dry.

I beat off the pieces of the liver with a hammer, salt, pepper. Then I sprinkle each piece with a pinch of soda. I'm in no hurry to get the whole liver to get its portion of soda. Soda will make the liver soft, you'll see, and after frying, you won't even feel the taste of soda. Then I fill the pieces of beef liver with milk so that it lies down in this way. Milk should soften the liver. Let it lie down for about 30 minutes. Then take it out, rinse it and wipe it again with a towel.

Now I roll the liver in flour to make a breading.

I heat a mixture of butter and vegetable oil in a frying pan, so the liver will turn out to be more delicious. I spread the pieces of liver on a heated frying pan.

I fry on all sides. I fry the liver for a short time, literally 3-4 minutes on each side. At the end, I cover with a lid and reduce the heat so that the liver is slightly stewed. I also suggest you prepare this

delicious beef liver salad

So we fried a delicious, soft and at the same time juicy beef liver. Bon Appetite!

Hello, my darlings! Do you love cookies? I couldn't stand her as a child. I always picked this offal from the plate and did not eat it. And lately, I just fell in love with the liver. Maybe I just learned how to cook it deliciously 😉 I recently wrote an article about that. And today we’ll talk about how to fry the liver in a beef pan. There are some differences which I will describe. And I will share my favorite recipe.

Look closely at the shade of blood flowing from the liver. She must be scarlet. If the blood is brownish, I do not advise taking this liver.

Also smell the product you are purchasing. Fresh liver has a sweet smell. If it smells sour, don't buy it.

Preparation for cooking

Remove all veins, vessels and films from the by-product. It will be easier to do this if you pour boiling water over the liver and immediately lower it into cold water. Then dry offal.

How long to fry

If the liver is cut into thin slices, fry it for no more than 10 minutes. Do not overcook the product, otherwise it will turn out harsh.

The readiness of beef liver is easy to determine. Cut a slice. If it is of the same color and uniform consistency, the product is ready.

Recipes

Pieces with onions

You will need the following products:

0.5 kg offal;
2 tbsp. vegetable oils + butter;
2.5 tbsp mustard;
salt;
ground black pepper;
a couple of tablespoons wheat flour;
large bulb.

Mix flour with pepper. After that, bread the liver cut into cubes with the flour mixture. Peel and chop the onion: you can use half rings or cubes.

How to cook in sour cream

Grocery list:

500 gr beef liver;
2 large or 3 medium sized onions;
4 tbsp vegetable oils;
salt;
ground black pepper;
1 tbsp flour;
1 tbsp tomato paste or sauce;
1.5 cups of sour cream;
greenery.

Put the liver cut into cubes (length - 4 cm, thickness - 1 cm) in a frying pan with hot oil. Fry the offal and a couple of minutes before cooking, pepper, salt it and turn it off.

Meat by-products have a high nutritional value. Beef liver contains a lot of vitamin A, which is necessary for strengthening vision, maintaining immunity; B vitamins involved in metabolic processes; other useful items. Eating it helps to increase hemoglobin, helps to restore strength after a long illness. The calorie content of this product is not high, it is not contraindicated in dietary nutrition. Beef liver fried with onions is a culinary classic. When properly cooked in a pan, it turns out soft and tender.

Cooking features

You can fry beef liver very quickly. The result is a delicious and satisfying dish that goes well with any side dish. However, not all housewives can boast that they can cook fried liver so that it remains juicy and soft. The advice of experienced chefs will allow you to get an impeccable result.

It is always better to give preference to fresh rather than frozen liver. If you purchased a frozen product, let it thaw in the refrigerator or at room temperature without trying to speed up the process with a microwave or hot water.
Before frying, the liver must be cleaned of the film. It will be easier to do this if you pour boiling water over it. The veins found in the liver must also be removed.
It is recommended to cut the liver for frying into medium-sized pieces about 1 cm thick or even slightly smaller cubes.
Pieces of the liver before frying will not be superfluous to bread in flour. Thanks to this, they will quickly become covered with a golden crust, which will not only give the dish an appetizing look, but also protect the product from moisture loss during cooking. The liver will turn out juicier than fried without breading.
Prolonged frying will cause the liver to become dry and tough. To reduce the heat treatment time, the liver is fried over high or medium heat. Some recipes involve the subsequent stewing of the product in the sauce. You can stew the fried liver on low heat, the sauce will not allow it to become tough, unless you exceed the recommended cooking time.
Beef liver will be more tender and juicier if it is soaked in milk before cooking. Long soaking is not required, 20-40 minutes is enough. The same manipulation will remove bile from the liver, making its taste more pleasant.
To keep the liver juicy, salt it at the last stage of cooking.

The principle of cooking liver fried with onions does not depend much on the chosen recipe, however, some technological features may vary. The instructions accompanying a particular recipe require careful study.

Classic recipe for beef liver fried with onions

beef liver - 1 kg;
onions - 0.25 kg;
salt, spices - to taste;
milk - 0.3 l;
wheat flour - 100 g;

Cooking method:

Rinse the offal, remove the veins, film. Cut into medium-sized pieces about 1 cm thick, with an area of about 3-4 cm by 4-5 cm.
Pour in milk and leave for half an hour.
Rinse the liver again, dry it with paper towels.
Peel the onion from the husk, cut into thin half rings.
Pour the oil into the heated frying pan.
Mix flour with pepper.
Bread the liver pieces in flour, put in a frying pan. Fry over high heat, stirring occasionally and turning the pieces.
Salt, add onion. Reduce the fire to medium.
Cover the pan with a lid and fry the liver with onions for another 10 minutes. From time to time, the lid needs to be lifted, the contents of the pan are mixed so that the liver does not burn.

Beef liver fried with onions is in harmony with almost any side dish. Given that the liver prepared according to the classic recipe turns out to be quite fatty, it is better to choose a dietary garnish for it, prepared without adding oil. Stewed or boiled vegetables are suitable, including potatoes, durum wheat pasta, buckwheat porridge.

Beef liver fried with onions in sour cream

beef liver - 0.6 kg;
onions - 0.2 kg;
sour cream - 0.25 l;
meat broth - 0.2 l (can be replaced with boiled water);
wheat flour - 50 g;
salt, black ground pepper - to taste;
bay leaf - 1 pc.;
fresh dill - 15 g;
vegetable oil - how much will it take.

Cooking method:

The liver, washed, dried, freed from the film and vascular seals, cut into pieces, like meat for goulash.
Peel the onion, cut into small cubes.
Throw the onion into the pan with hot oil. When it begins to turn golden, put the liver to it, fry it over medium heat for 2-3 minutes, then fry it for about the same time under the lid.
Remove the cover. If there is liquid in the pan, let it evaporate.
Sprinkle the liver with flour, mix.
Add sour cream, stir again. Turn off the heat and cover the pan with a lid. Simmer for 1-2 minutes.
Mix broth or water with salt and spices. Pour in the liver, mix. Cook for 5 more minutes.
Remove the skillet from the heat. Put a bay leaf, dill sprigs on the liver. Cover and let stand 10-15 minutes.

According to this recipe, the liver fried with onions is juicy, soft, tender. A side dish of buckwheat goes well with it. This liver goes well with mashed potatoes.

Beef liver fried with Stroganoff onions

beef liver - 0.7 kg;
onions - 150 g;
tomatoes - 0.3 kg;
flour - 100 g;
sour cream - 0.2 l;
water - 0.5 l;
salt, pepper - to taste;
vegetable oil - how much will it take.

Cooking method:

Rinse the liver, remove the film. Cut out all bile ducts. Cut into bars a little less than a centimeter thick, about 3-4 cm long.
Cut the tomatoes, dip in boiling water for 2 minutes, remove with a slotted spoon and dip in a container of cold water. Take out, clean. Cut into slices, cutting out the seal in the area of the stalk. Cut into small cubes or puree with a blender.
Mix flour with pepper. You can add dried dill.
Cut the onion into thin half rings.
Heat oil in a frying pan.
Bread the liver in flour, using about half the amount called for in the recipe.
Fry the liver over high heat until golden brown.
Add the onion, fry it with the liver for 2 minutes.
Put the tomatoes in the pan, reduce the heat. Simmer covered for 2-3 minutes.
Sprinkle with the remaining flour, put sour cream, mix.
After 2-3 minutes, stir again, salt and fill with water. Cover with a lid. Simmer over low heat for 10 minutes.

Beef liver, fried with onions and stewed in tomato-sour cream sauce, has a pleasant taste with subtle sourness. It is served with a side dish, pouring over the sauce in which it was stewed.

Liver fried with onion and mustard

beef liver - 0.5 kg;
flour - 50 g;
onions - 100 g;
table mustard - 100 ml;
salt, pepper - to taste;
vegetable oil - 50 ml;
butter - 50 g.

Cooking method:

Prepare the liver by removing films and fragments of the bile ducts. Cut into slices 1 cm thick.
Grate onion and mix with mustard.
Add pepper to flour.
Melt the butter in a frying pan, pour vegetable oil into it.
Bread the pieces of liver in flour, put in a preheated pan.
Fry over medium heat for 5 minutes, then flip to the other side.
Salt, fry 5 minutes on the other side.
Turn over again, salt, brush with mustard sauce.
Turn off the heat, cover the pan with a lid. Simmer the liver in mustard sauce for 7-8 minutes.

The dish prepared according to the above recipe has a spicy taste. It will appeal to those who are not indifferent to spicy snacks.

Beef liver fried with onions can be very different. Each recipe allows you to get a new taste. If you do not violate the technology when cooking, the liver will come out juicy and soft.

Hello, my darlings! Do you love cookies? I couldn't stand her as a child. I always picked this offal from the plate and did not eat it. And lately, I just fell in love with the liver. Maybe I just learned how to cook it deliciously 😉 I recently wrote an article about how to fry chicken liver in a pan. And today we’ll talk about how to fry the liver in a beef pan. There are some differences which I will describe. And I will share my favorite recipe.

Look closely at the shade of blood flowing from the liver. She must be scarlet. If the blood is brownish, I do not advise taking this liver.

Also smell the product you are purchasing. Fresh liver has a sweet smell. If it smells sour, don't buy it.

Preparation for cooking

Remove all veins, vessels and films from the by-product. It will be easier to do this if you pour boiling water over the liver and immediately lower it into cold water. Then dry offal.

How long to fry

If the liver is cut into thin slices, fry it for no more than 10 minutes. Do not overcook the product, otherwise it will turn out harsh.

The readiness of beef liver is easy to determine. Cut a slice. If it is of the same color and uniform consistency, the product is ready.

Recipes

Pieces with onions

You will need the following products:

0.5 kg offal;
2 tbsp. vegetable oils + butter;
2.5 tbsp mustard;
salt;
ground black pepper;
a couple of tablespoons wheat flour;
large bulb.

Mix flour with pepper. After that, bread the liver cut into cubes with the flour mixture. Peel and chop the onion: you can use half rings or cubes.

How to cook in sour cream

Grocery list:

500 gr beef liver;
2 large or 3 medium sized onions;
4 tbsp vegetable oils;
salt;
ground black pepper;
1 tbsp flour;
1 tbsp tomato paste or sauce;
1.5 cups of sour cream;
greenery.

Put the liver cut into cubes (length - 4 cm, thickness - 1 cm) in a frying pan with hot oil. Fry the offal and a couple of minutes before cooking, pepper, salt it and turn it off.

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