Liver Dishes - 15 Step-by-Step Recipes

Dishes from the liver are rejected by many due to seeming unpresentability. It is often believed that offal is food for the plebeian table. And in vain! In ancient times, people of royal blood revered the liver as a delicacy. A pleasant addition to the rich vitamin composition and taste saturation can be called versatility - the list of dishes that can be prepared on the basis of the liver is striking in its length.

Beef liver cake

This is not a dessert, but an appetizer amazing in texture, taste and richness, which can become a real decoration of both a festive and everyday table. Most often it is prepared from beef liver, but chicken and pork are also allowed.

A dish having a classic embodiment for the cake - cakes coated with filling - can be performed on the basis of a diverse set of products. Consider the most traditional of all options.

Components for the dish:

• 1 kg of beef liver;
• 200 ml of milk;
• 2 eggs of the 1st category;
• 50 g of flour;
• 5 onion heads;
• mayonnaise;
• oil;
• salt and greens.

The algorithm for creating a dish of beef liver:

1. The liver must not only be washed and cut, but cleaned from the upper film and bile ducts. If there are doubts about the "age" of the product, it is also recommended to soak it in water, and even better - in milk, so that possible bitterness goes away and the offal itself becomes softer. Advice! Using milk to soak, do not take it to prepare the dish itself - the possible bitterness of the liver went into milk.
2. Cut the offal into pieces and send it to grind into a blender or meat grinder. To get a more homogeneous mass, pour in the milk (fresh).
3. We mix eggs and flour to the liver. We get the dough, and it is already ready to prepare pancakes, shortcakes for snacks. But first, we check the consistency - it should be a little thicker than on pancakes.
4. Pour a small amount of dough on a greased frying pan with oil. The time interval for frying on one side is about 1 minute.
5. Cakes go through the cooling stage, and we begin to prepare the filling. We will make it from onions, mayonnaise and herbs. The root crop must be chopped and then fried.
6. We mix the roasting with mayonnaise and chopped herbs and, if desired, grind everything to a puree state.
7. We coat our cakes with the finished filling, spreading them one on top of the other until the cream or liver pancakes are completely over.

We give the snack a little time to stand in the cold (ideally - night) and serve it on the table.

Chicken liver fried in sour cream sauce

The dish harmoniously matches any side dish and combines meat components and sauce.

Prepare:

• chicken liver - 0.5 kg;
• onion - 2 heads;
• flour - 25 g;
• sour cream - 250 ml;
• water - 100 - 120 ml;
• oil - 75 ml;
• spices - nutmeg, ground black pepper, curry.

Let's proceed to the implementation of the intended chicken liver dish:

1. Chop the onion arbitrarily and passer. The main condition is in no case to dry it and not to burn during frying. The perfect onion is soft, with a slight golden ruddy tint.
2. By-products, previously washed and thrown into a colander to remove liquids, are cut into two parts, while removing the film and fat.
3. We send the liver to fry to the onion.
4. Spices are added at the time of juice isolation from the liver. Usually at this time, the offal changes to a beige brown. The duration of the roasting of the liver depends on its size. It’s better to check everything in practice: we cut the largest piece and look at the cut. No liquid should be released from it.
5. Now the sauce. We make it on the basis of sour cream (take 10 or 15%) and flour. Be sure to carefully mix the composition.
6. We mix the sauce to the products in the pan when all the liquid, except the oil, has left it.
7. We give the almost ready dish to warm up, while not allowing it to boil excessively, otherwise the sour cream will curdle. We put out the composition a little and, having served with a garnish, we enjoy.

How to cook delicious mushrooms

In addition to 500 g of beef liver, take:

• 250 to 300 g of mushrooms (preferably champignons);
• 75 - 100 ml of oil;
• 75 g of flour;
• onion head;
• from 100 ml of broth.

We perform the following steps:

1. Let the onions to an amber shade, preserving its juiciness.
2. Mushrooms, preferably medium-sized champignons in whole form, fry until appetizing blush. Then we cut the larger into 4 parts and fry again, but do not overdry.
3. Dry the sliced ​​liver and dry it in a plastic bag. Pour flour there and shake the food several times.
4. We take out the liver from the bag and put it in the butter.
5. Fry it over moderate heat without using a lid.
6. After 10 minutes, we combine in one stewpan the liver, onions, mushrooms and broth.
7. Stew for 10 to 20 minutes, depending on the initial juiciness of the offal.

Juicy pork liver cutlets

Pork liver dishes are no less tasty, but at the same time they require thorough preliminary preparation of the offal.

The liver must be soaked in milk or a mixture of milk with water - any bitterness will go away. To endow the process, cut the offal into large pieces.

For 1 kg of offal you will need:

• about 130 - 190 g of flour (depending on the water content of the liver);
• 150 g of onions and carrots;
• several cloves of garlic;
• ½ tsp soda;
• oil, salt - to taste and necessity.

We cook by performing the following manipulations:

1. Grind vegetables through a grater or grind through a meat grinder.
2. Next we send the liver. To achieve maximum uniformity, scroll through the offal again, and even better, interrupt in a blender.
3. We mix flour, soda and salt. Mix.
4. The mass should turn out to be thick enough so that when laid out on the pan, it does not spread over its surface, but remains a tall "hat", like ordinary cutlets.
5. Fry portions to a clean skewer when piercing.

Classic liver pancakes

The component composition of classic fritters includes only a few ingredients. At the same time, it is recommended not to use oil, if the goal is to prepare a treat from the category of dietary dishes.

Take 350 g of beef liver as well:

• onion;
• egg;
• flour - 40 g;
• oil - no more than 40 ml for frying.

Proceed:

1. Pre-processed liver, scroll with onion until minced.
2. Then we send the egg, flour, spices to the minced meat.
3. Fry fritters from the resulting dough on moderate heat. Use of oil is optional. But remember that its absence requires cooking on a non-stick surface.

Beef Stroganoff

The recipe cannot be called traditional, as it is based on tomato paste. But it is precisely its use in a dish that makes the liver softer and more expressive in taste.

800 g of the liver require an additional take:

• a couple of tomatoes;
• 2 onions;
• 50 g of tomato paste;
• 50 ml of oil.

Step-by-step recommendations:

1. We pour tomatoes with boiling water, thus facilitating the removal of peels from them. Cut the fruits.
2. Sew the onion, and then add the tomato slices to it.
3. For 10 minutes, during which vegetables will be cooked, it is necessary to cut the liver into strips and fry in another pan until blush.
4. We connect the components of two pans. Add tomato paste.Advice! The paste may curl when heated. To avoid this, we dilute it with a small amount of water.
5. We simmer the dish until thickened and serve when ready.

Turkey liver in batter

Have you tried the liver in batter? If not, you have lost a lot! Hurry to catch up.

Would need:

• 600 g turkey liver;
• 2 eggs;
• 50 g of flour;
• oil.

Cooking consists of just 4 steps:

1. Cut the offal into portioned pieces. We rinse until the blood is completely washed out. Dry slightly and season with spices.
2. Since the bird’s liver is already quite soft and tender, you don’t need to beat it off - we immediately begin to roll in the flour.
3. After the flour, immerse each piece in beaten eggs, and after them we send the liver to a pan with boiling oil.
4. Having achieved a ruddy shade of offal, we reduce the fire and simmer them until cooked.

Enjoy!

Homemade liver pate

It's no secret that from a different liver, various saturation dishes are obtained. And paste is no exception. Therefore, we offer several options for its preparation so that you can choose the most delicious.

Option number 1. With beef liver. The method of preparation is frying.

For 1 kg of beef liver, you will also need:

• 150 ml of milk;
• 2 onions and carrots;
• 150 g butter;
• 50 g of odorless vegetable oil;
• spices to taste.

We will prepare:

1. Pass the onions and carrots in 25 ml of oil - 15 minutes and you're done.
2. We chop the liver into cubes and fry in the remaining oil over high heat. Then on a slow tomim product in milk.
3. Roasting and liver are sent to a meat grinder to give a uniform texture.
4. After cooling the mass, add oil (it should be soft) and spices.
5. Having mixed, we put a snack in the refrigerator for 30 minutes.

Beef liver paste is ready. It is tender and fabulously delicious.

Option number 2. With chicken liver. We are preparing such a diet dish in a slow cooker.

For 500 g chicken liver also take:

• 2 heads of onions, carrots and garlic cloves;
• 100 g butter;
• 7 g of salt;
• ground pepper.

Cooking method:

1. We grind: the liver - in cubes, onions - in half rings, carrots - through a grater, garlic - into the pulp.
2. All the ingredients are simultaneously placed in the multicooker bowl, which we immediately put in the “Extinguishing” mode for 60 minutes.
3. At the end of the cooking process, cool the contents of the bowl and mix it with oil, grind it in a blender or in a meat grinder.
4. We check the composition for taste and consistency: if it is too dry - add a spoon - a second milk.

After an hour in the refrigerator, the paste will be completely ready.

Goose liver foie gras

Only 4 components will be required:

• goose liver - 1 kg;
• white wine - 50 ml;
• salt - 3 g;
• ground black pepper - 3 g.

We start cooking in advance. It is better to do everything in the evening, so that the goose liver goes through the 10-hour stage of soaking in cold water.

Cooking sequence:

1. Sprinkle the soaked offal with spices. Pour wine and set aside again - now only 3 hours. 2.
2. We take the liver out of the marinating mixture and place it in the baking pot: put it tightly, but leaving free space on top.
3. We put in the oven (100 ° C) a pot of liver on the lower level, and another container, now with water, on the upper.
4. We bake the dish for 35 - 40 minutes with constant monitoring - it is important to remove excess goose fat. Pour it into an already prepared dish.

Store foie gras in the refrigerator for up to 7 days.

Chicken Liver Salad

We offer to cook not a regular salad, but a restaurant-level liver dish. Warm salad is a true embodiment of exquisite culinary craftsmanship.

Components:

• 560 g chicken liver;
• 360 g champignons;
• 120 g crackers;
• 260 g of lettuce;
• 160 g of arugula;
• 15 ml of lemon juice;
• 120 g of flour;
• bulb;
• olive oil for salad dressing and frying;
• soy sauce.

Let's start creating a salad:

1. We start with the preparation of greens: rinse, chop and throw it in a colander.
2. We cut the liver into portions. Dry them lightly, roll in flour and fry in oil.
3. At this time, cut the mushrooms and onions. Fry for 8 minutes separately, and then add to the liver.
4. While it is stewing (5 minutes), we will make a sauce based on soya, as well as oil and lemon juice. Do not forget to add your favorite spices.

Serve the dish as follows: first we distribute the leaves of the salad, then a mixture of liver, mushrooms and onions follows, smeared with sauce. Top with arugula appetizer and sprinkle with crackers.

Butter roll

Another delicious recipe for cooking the liver, embodied in an unusual form with a contrasting aftertaste of butter.

Prepare:

• liver - 500 g;
• onions - 170 g;
• carrots - 110 g;
• butter - 100 g;
• for frying oil, spices - to taste.

We start cooking by frying the processed pieces of the liver in vegetable oil: fire for a maximum, time - about 7 minutes. Has the liver lost its bright burgundy tint, acquiring a grayish-beige? This is a sign - it’s time to add onions, and then carrots. By adding root vegetables, reduce the heat and simmer the contents of the pan for 15 minutes. When ready, do not forget to pepper and salt, mashed the liver with vegetables using a blender.

We distribute the finished liver puree in a layer on the foil, coat it with oil on top - it should be soft and supple. To facilitate the process, use a warm spoon.

The final touch is the formation of a roll filled with butter. We keep the workpiece in the refrigerator so that the ingredients “seize”. After three hours, you can safely remove the dish from the cold and cut into portions.

With potatoes in a slow cooker

The liver, cooked in a slow cooker, saturates the potatoes with aroma and taste, and, no less pleasant, it turns out to be very soft and tender.

To prepare our plan, we will prepare:

• 500 g of liver and potato;
• 1 root crop of onions and carrots;
• about 200 ml of sour cream;
• spice.

Getting started:

1. While the liver is soaked in milk, we will prepare the vegetables: peel and chop. Let the onions and carrots in a small amount of olive oil for 15 minutes in the "Frying" mode.
2. Soaked and chopped liver sent to vegetables, fry a couple of minutes and add sour cream. Set the "Extinguishing" mode for 60 minutes.
3. “What about potatoes?” You ask. And we will cook it on the grill also in the "Extinguishing" mode.Do not forget to salt and pepper.

When you are ready, we enjoy a delicious dish to taste and aroma.

Dietary liver dish in the oven

Components:

• 600 g chicken liver;
• 200 g of fresh tomatoes;
• 100 g of onions;
• 100 g of carrots;
• 200 g sour cream;
• 4 cloves of garlic.

Cooking:

1. Carrots and onions, cut into pieces of medium size, lay on the bottom of the baking dish.
2. From above we distribute pieces of the liver.
3. We spread tomatoes on it, free of films and mixed with chopped garlic.
4. In conclusion, we pour sour cream on everything - it will help the liver to stew well.
5. Bake at 170 ° C for about 40 minutes.

If your priority is a richer taste, pre-fry the vegetables and add the liver to them for easy tempering. In this case, the dish will turn out even more fragrant and tasty.

Liver chops

Chops from the liver with proper preparation are juicy, tender and soft. Learn how to cook such a dish, we learn further.

Take:

• 600 g of beef liver;
• 200 ml of milk and butter;
• 150 g of onions;
• 50 g of flour;
• salt and pepper;
• oil.

Not every liver fits chops. Pork can ruin the whole dish (whatever you say, and this is the coarsest offal of all). Chicken itself is very tender and there is simply no point in beating it. Veal can be safely attributed to delicacies - it is so rare on our table. The most ideal option is beef liver.

Getting started:

1. For neat chops, cut the liver in a slightly frosted form. In the same form, it is easier to remove films from it. The thickness of each piece is about 2 cm.
2. We spread the blanks between two layers of cling film and beat off. Strongly not zealous - the liver is already very tender.
3. The beaten portions are filled with milk and put in the refrigerator for 2 hours.
4. We spread the soaked liver in a plate, and for now, let's deal with the breading. It will consist of a mixture of flour and spices.
5. The liver was lying down, with it the excess liquid from the glass from milk. It is time to roll it in flour on both sides to an even, thin floury shell.
6. Heat the vegetable oil in a pan and put the chops there. Fry them over moderate heat for about 5 minutes on each side.
7. Basically, chops are ready. But let’s not let the tasty liver oil abyss. Fry onion rings in it! They will be a great addition to the liver.

Liver chops should be served with a side dish of potatoes or buckwheat.

Light liver and carrot salad

Any liver, be it pork, beef, chicken or even goose, goes well with vegetables. The offal reaches the maximum taste symbiosis with root crops - onions and carrots. Therefore, when creating dishes from the liver, whether it is a cake, a second dish or salad, they are almost always present in the technological map.

Let's make a salad with a real "masculine character", for this we take:

• 500 g of the liver;
• 2 carrots and onions;
• 3 pickles;
• a serving of canned peas;
• 0.2 tsp citric acid;
• mayonnaise, spices, butter.

Cooking:

1. The liver, soaked in advance in milk, is boiled until fully cooked for 30 minutes. Readiness is determined by cutting one of the pieces.
2. Fried carrots with a coarse grater, and onions, chopped in half rings, fry in oil with the addition of citric acid.
3. Cut the boiled offal into strips. Next, cut the cucumbers (the preferred form is straws).
4. We combine the ingredients: liver, fried vegetables, cucumbers and green peas. Salt, pepper and season with mayonnaise.

It is recommended to serve the dish while the liver has not yet cooled completely.