Dishes from beef liver are simple in execution and have excellent taste. As well as beef liver, the recipes for which are very diverse, is a very useful product, rich in vitamins, amino acids and macrocells necessary for the full functioning of the human body.

Beef liver in sour cream

A dish characterized by its special softness and piquant taste due to the use of sour cream sauce. The ease of execution makes it indispensable for meeting unexpectedly arriving guests or for dinner after a hard day.

For cooking you need:

  • liver - 400 g;
  • onions - 100 g;
  • garlic - 2 cloves;
  • sour cream - 100 ml;
  • oil (grows.) - 50 ml;
  • flour - 20 g;
  • salt, spices and herbs to taste.

To taste a healthy, low-calorie and at the same time tasty dish:

  1. The basic ingredient is poured with boiling water, after which it is cleaned from the film and laid out in a heated pan.
  2. With constant stirring, the liver is fried until moisture disappears.
  3. Chopped onions, garlic, herbs and all spices, with the exception of black pepper, are added to the pan.
  4. After adding ½ cup of liquid, the contents of the pan are brought to a boil and covered with a lid.
  5. After 10 minutes of simmering over low heat, sour cream is poured into the pan, all components are salted and pepper.
  6. Flour is diluted in 100 ml of water so that no lumps are formed, after which the solution is poured into the liver.
  7. On low heat, the dish is stewed until the sauce acquires a thicker consistency, after which it is removed from the stove and infused for about ¼ hour.

Important! This classic recipe for a tender liver is known to many as beef stroganoff with onion, the essential ingredient of which is sour cream.

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Stroganoff recipe in a slow cooker

The emergence of multi-cookers has made the life of modern people even easier, since there is no need for constant monitoring of cooking. It is possible to cook absolutely any dish in it, and the liver is not an exception in a Stroganov style. To do this, you need a set of products similar to the previous recipe with the addition of one tomato.

When cooking:

  1. The processed liver and chopped onion are fried in oil in a slow cooker in the “Baking” mode for half an hour.
  2. 12 minutes before the end of the program flour is poured, and 5 minutes - chopped tomato.
  3. A glass of water, sour cream, salt, spices are added to the bowl, after which the “Stewing” mode is set for 1 hour.
  4. 2-3 minutes before the beep, greens are added.

Fry with onions

Fried beef liver with onions is suitable for offal lovers, who always have it at hand. What could be easier than overcooking 500 g of pre-sliced ​​liver blocks and 150 g of chopped onions.

However, when cooking, you should not forget about a number of nuances:

  • Onions, along with all the spices and salt, are added to the liver after 15 minutes of frying the main ingredient.
  • The whole frying process is half an hour: more time can lead to dryness and stiffness of the liver.

Cooking option in milk

Since the liver belongs to offal, it has a specific taste, sometimes even with slight bitterness. Pre-soaking in milk can easily cope with this drawback.

To prepare a dish of 600 g of fresh product, you will need:

  • milk - 300 ml;
  • flour - 200 g;
  • champignons - 50 g;
  • onions - 100 g;
  • carrots - 100 g;
  • salt, spices - to taste.

To prepare a low-calorie meal, you should use the following recommendations:

  1. The washed liver is cut into arbitrary pieces and soaked in milk for ½ hour.
  2. While the liver is soaked in milk, vegetables and mushrooms are prepared.
  3. Sliced ​​mushrooms, onion half rings and carrot chips are placed in the heated oil.
  4. Vegetables and champignons are salted, pepper and fry over moderate heat with a closed lid until soft.
  5. After the allotted time, the pieces of the liver are taken out of the milk and crumbled in flour.
  6. The liver is fried on both sides, then laid out in a separate bowl.
  7. When all the fried pieces are placed in the dishes, vegetables and mushrooms are laid out on top.
  8. The contents of the pan are mixed and can be served as a stand-alone dish or as a side dish.

Beef liver pancakes

The fritters, for the basis of which the liver is used, are a dish with excellent taste.

To prepare a great addition to a potato side dish, you need to purchase these products:

  • liver - 700 g;
  • egg - 2 pcs.;
  • milk - 100 ml;
  • flour - 100 g;
  • salt, spices - to taste.

During:

  1. The processed offal is divided into parts and crushed in a food processor or using a meat grinder.
  2. In a separate bowl, the liver mass, milk, flour, eggs, salt and spices are mixed.
  3. In a frying pan with boiling oil, the dough is laid out with a tablespoon, after which the pancakes are baked on both sides for 1 minute.

Tender liver cutlets

Juicy cutlets from the liver, which can captivate the hearts of even the most irreconcilable meat lovers, are prepared in a similar way and from the same set of products as pancakes. However, to give the dish splendor and airiness after the mince is over, cutlets are placed in a separate pan, ¼ cup of water is poured, and then steamed for about a quarter of an hour over low heat.

Soft and tasty liver for children - pancakes

In the children's diet, this dish is present as an independent.

The nutrients needed by the growing body are contained in large quantities in the liver dish, for the preparation of which you need to buy the following components:

  • liver - 500 g;
  • flour - 60 g;
  • egg 1 pc.;
  • onions - 100 g;
  • carrots - 100 g;
  • sour cream - 20 ml;
  • soda - 1⁄2 tsp;
  • salt to taste.

To plunge into childhood and feel its taste, you should do the following:

  1. The prepared offal is passed through a meat grinder or grinded on a combine with onions.
  2. Carrots are rubbed on a fine grater.
  3. In a separate bowl, the egg is mixed with sour cream, after which onion and liver mass, carrots, flour, soda, salt are added.
  4. Spread the dough with a tablespoon in heated oil.
  5. They are baked on moderate heat on two sides: one with the lid open and the other with the lid closed.

Liver cake

A kind of pancakes from the liver with a spicy filling. For the preparation of shortcakes, a basic recipe for fritters is used, after which a filling is prepared from 200 g of onions, 200 g of carrots, 200 g of mayonnaise and 4 cloves of garlic. The chopped carrot and onion mixture is overcooked and then mixed with mayonnaise and grated garlic. The filling is lubricated with all the cakes that are added up by a slide. Unusual, but very satisfying and tasty cake is ready to eat.

Beef liver paste

An excellent breakfast for Sunday morning: when with a cup of aromatic coffee or tea, there is a plate with slices of freshly baked bread, spread with a thick layer of home-made paste.

To make a dream a reality, it will take not so much:

  • liver - 500 g;
  • butter - 50 g;
  • onions - 150 g;
  • carrots - 100 g;
  • oil (grows.) - 50 ml;
  • salt, spices - to taste.

The whole cooking process is as follows:

  1. Small pieces of well-washed liver are fried until tender.
  2. Diced onions and grated carrots are separately fried in a pan greased with oil.
  3. Liver, vegetables, salt, spices and butter are placed in separate dishes, after which all contents are grinded using a blender or combine to a uniform consistency.
  4. Ready paste is laid out in dishes and placed in the refrigerator.

Chops - a step by step recipe

An unfairly forgotten dish, which, when cooked correctly, turns out to be soft, and onion frying can be an excellent sauce. To make chops from 1 kg of liver, you need only ½ cup of sunflower oil, ½ cup of flour, 2 medium onions and a little salt.

When cooking:

  1. The liver is infused with boiling water and cleaned from the filmand then cut into pieces with a diameter of 1 cm.
  2. The pieces, previously covered with a film, are slightly beaten off and placed in a bowl, where they are salted for 5 minutes.
  3. Each piece is rolled in flour and fried on both sides in a pan with a thick bottom on a low-medium heat.
  4. In the pan where the liver was fried, onion rings are placed and fried.
  5. After the onions are ready, liver pieces are laid out on it for 5 minutes, after which everything is mixed and infused for about ¼ hour.

Goulash

Liver goulash from a kilogram of offal is prepared almost in the same way with meat from the following components:

  • milk - 150 ml;
  • flour - 1⁄2 cup;
  • Bulgarian pepper - 100 g;
  • onions - 150 g;
  • carrots - 100 g;
  • sour cream - 60 ml;
  • tomato paste - 20 ml;
  • garlic - 3 cloves;
  • oil (grows.) - 60 ml;
  • salt, spices - to taste.

To get a flavored dish with gravy:

  1. Slices of offal after soaking in milk for half an hour crumble in flour.
  2. Half the onion rings are fried in a pan for about 5 minutes, after which the liver is added to them.
  3. After 5 minutes, cubes of carrots, slices of pepper and ½ cup of water are added to the pan.
  4. After 10 minutes of stewing, the contents are mixed with sour cream, pasta, chopped garlic, salt and spices.

The dish will be ready in 15 minutes.

So, beef liver is not only useful, but also a universal product that can be used to prepare a variety of dishes that are loved by adults and children.

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