Recipe Liver without sour cream. Calorie, chemical composition and nutritional value

Many people speak about this product very unflattering. Say, no matter how much the liver is cooked, it still turns out to be dry and tough, and its inherent bitterness can completely ruin the dish. Or maybe they just don't know how to cook a delicious liver?

Among gourmets, veal liver is especially appreciated, the color of which varies from light brown to red, it is the most delicious and tender. Veal liver is especially tasty when fried or baked, but it must be stewed with caution - after a long stewing it becomes tough. The largest liver is beef, reaching 5 kg, dark in color with a bitter and even slightly harsh taste. You can improve the taste of beef liver only by soaking it for a couple of hours in milk. This process will not only relieve the liver of bitterness, but also make it softer and softer. Pork liver differs from the liver of other animals by the presence of porosity when cut. Weighing up to 2.5 kg, color from dark red to dark brown. It is not as tender as veal, but it also does not have such a coarse film as beef. However, before cooking, it also requires soaking in milk to remove bitterness and impart tenderness and softness.

Some housewives go the other way and choose the bird's liver. The liver of a turkey is less high in calories and significantly inferior to chicken in terms of the content of vitamins, but it is no less useful and tasty. Fresh and high quality poultry liver has a brown color, shiny and smooth surface.

Whichever liver you choose, try to purchase fresh rather than frozen food. The smell of fresh liver is sweetish, acidity is a sign of spoilage of the product. The surface of the liver you choose should be smooth, firm, without stains, damage or scratches. Remove the plastic foil immediately before cooking. First, rinse the liver in cold running water, then place in warm water for a few minutes. After taking it out of the water, cut a part of the liver on one side and carefully separate the film. To get rid of the film on the pork liver, also rinse it, then place it in boiling water for 20 minutes. Be sure to remove large veins and vessels.

In order to cook deliciously the liver, cut it into portions, soak it in cold milk for 40 minutes, then take it out and dry it with a regular paper towel. No milk? Use regular baking soda. Sprinkle each piece with it and leave for 1 hour, then rinse in cold running water. It is better to salt liver dishes at the end of cooking.

Observing these simple rules and armed with our recipes, you will learn how to cook delicious liver, and this healthy product will appear on your table more often.

Pork liver stewed in sour cream

Ingredients:
400 g pork liver
1 onion,
1 clove of garlic
200 g sour cream,
1 tsp mustard,
1 tsp flour,
100 g of milk
vegetable oil, parsley, salt, spices - to taste.

Preparation:
Soak the liver in milk for 30 minutes. When the time is up, remove the liver and squeeze out the excess milk. Pour 2 tablespoons into a preheated pan. vegetable oil, put finely chopped onion and prepared liver there. Fry for 10 minutes. Mix flour, mustard and sour cream separately in a cup or glass, add this mixture to the pan and simmer for 10 minutes. Add to the total mass the garlic passed through a press, chopped parsley, spices and simmer until tender. At the end of cooking, add salt to taste.

Stroganoff liver

Ingredients:
500 g veal liver
2-3 onions,
300 g sour cream,
dusting flour,

Preparation:
Rinse the liver, cut into small pieces and soak in milk for 30 minutes, then pat dry with a paper towel. Cut the onion into half rings and fry in vegetable oil. Then remove the onion from the pan and fry the liver in the same vegetable oil, having previously rolled it in flour, no more than 5 minutes on each side. Add sour cream and onion to the liver, stir, let it boil a little without a lid to evaporate the liquid, and simmer for 15 minutes, already under the lid. At the very end of cooking, add salt and black pepper to taste.

Liver schnitzel

Ingredients:
200 g beef liver
200 g crackers
100 g flour
vegetable oil - for frying.
For batter:
2 eggs,
1 pinch of salt
20 ml cream
1 tbsp (without a slide) flour.
For the white sauce:
100 ml cream
2 cloves of garlic
salt to taste.

Preparation:
Prepare the liver, cut it into portions, season with salt and pepper and let stand. To make batter, take eggs, separate the yolks from the whites. Salt the yolks, add cream, flour and gently mix the whipped whites into the mass. Prepare separate containers for flour and bread crumbs. Dip pieces of liver in flour, dip in batter and roll in breadcrumbs. Put the prepared pieces in a preheated pan with vegetable oil and fry over low heat for 5-7 minutes on each side. To prepare the sauce, pour the cream into a hot skillet, add chopped garlic, salt and bring to a boil. Pour the finished schnitzels with white sauce.

Liver in a potato-cheese "coat"

Ingredients:
300 g liver
150 ml of dry red wine,
2 potatoes,
1 egg,
100 g of hard cheese
vegetable oil, salt, black pepper - to taste.

Preparation:
Cleanse the liver and soak in wine for 1 hour. Grate potatoes and cheese on a coarse grater, mix, add an egg and mix well. Dry the liver, rub with salt and pepper and cut into slices. Next, take a little potato mixture, smooth it in the palm of your hand, put a slice of liver on the mixture and cover with the mixture. Squeeze the resulting pie a little and put it in a pan in the heated vegetable oil. Fry the liver "under a fur coat" over moderate heat so that both the potatoes and the liver are thoroughly fried on both sides.

Liver baked in pots

Ingredients:
500 g liver
8 potatoes,
2 onions,
1 carrot,
1-2 tomatoes,
4 tbsp butter,
salt, pepper, bay leaf, garlic, herbs - to taste.

Preparation:
Cut the prepared liver into pieces, fry in oil and place in ceramic pots. Add sliced \u200b\u200bpotatoes, tomatoes, onions, carrots, salt, pepper, bay leaf, cover with hot broth or water. Cover the pots of liver and vegetables with lids, place in the oven and simmer at 180 ° C for 20-30 minutes. When serving, sprinkle the potted liver with chopped garlic and herbs.

Liver hot appetizer with mushrooms

Ingredients:
400 g liver
200 g of fresh mushrooms,
1 onion,
butter, sour cream sauce and cheese to taste.

Preparation:
Cut the prepared liver into strips. Rinse the mushrooms and boil, discard in a colander and also cut into strips. Chop the onion and lightly fry it in butter. Fry the liver and mushrooms, add the onion, put the ingredients in a baking dish, top with sour cream sauce, sprinkle with grated cheese and bake in an oven preheated to 180 ° C for 30 minutes.

Liver pate

Ingredients:
1 kg liver
200 g butter
2 onions,
salt, bay leaf, black pepper - to taste.

Preparation:
Boil the prepared liver in salted water until soft, add bay leaf and pepper. Pass the finished liver through a meat grinder, mix with melted butter. Add chopped fried onions to the finished liver pate, if desired.

Turkey liver in cheese sauce

Ingredients:
500 g turkey liver,
100 g of hard cheese
75 g butter
2 tbsp vegetable oil,
150 ml 30% cream,
150 ml of milk
50 ml of dry white wine,
2 tbsp flour,
2 sprigs of dill and parsley,

Preparation:
Rinse the liver, pat dry with napkins and cut into pieces. Heat vegetable oil in a frying pan and fry the liver in it until golden brown. Season with salt and pepper, pour over with wine and continue to fry until the wine has completely evaporated. Then place the liver on a plate. Heat butter in a frying pan and fry flour in it. Add the cream diluted with milk to the pan, mix well so that there are no lumps, salt and pepper to taste. After that, add cheese grated on a fine grater to the pan and stir until the cheese is completely dissolved. Place the liver in a skillet and heat it with the cheese for 1 minute. Sprinkle chopped herbs on the finished dish and serve.

Liver pancakes "Delicate"

Ingredients:
500 g of any liver,
1 carrot,
1 onion,
3 eggs,
100 ml of milk
2 tbsp flour,
2 tbsp starch,
1 tbsp mayonnaise,
10 g greens
salt, black pepper - to taste.

Preparation:
Peel and cut the onion into small pieces, fry it in hot vegetable oil until lightly browned. Grate the carrots on a coarse grater and fry together with the onions for 2 minutes. Transfer vegetables to a bowl or blender bowl. Wash the liver well and remove the bile ducts and film. Place the liver in a bowl of vegetables, add eggs, salt and pepper to taste, add spices and herbs as desired. Then add flour and starch, pour in milk, add 1 tbsp. vegetable oil and mayonnaise and grind everything using a blender. The finished dough should resemble thick sour cream in consistency. Bake the pancakes in a preheated skillet with vegetable oil on both sides.

Liver meatballs

Ingredients:
200 g veal liver
1 egg,
30 g fat
60 g crackers
20 g flour
10 g parsley,
salt, pepper - to taste.

Preparation:
Pass the raw liver through a meat grinder, add the egg, butter, crackers, salt, pepper, chopped parsley and mix thoroughly. Form small balls, roll in flour and boil in salted water. Serve the liver meatballs with broth, fried cabbage or cabbage soup.

Hepatic saltison

Ingredients:
700 g liver
300 g lard,
1 onion,
2 eggs,
2 heads of garlic,
1 stack. semolina,
salt, pepper - to taste.

Preparation:
Scroll raw liver in a meat grinder. Chop the onion finely and fry it in butter. Mix the liver with eggs, chopped garlic and semolina and leave for 20-30 minutes for the semolina to swell. Add finely chopped bacon, spices, onions, mix well and put the resulting mass in a plastic bag (or better still in 2-3, so as not to burst), dip in warm water and cook for 2.5-3 hours. You can use intestines instead of a bag and bake hepatic saltison in the oven.

Lakomka liver pies

Ingredients:
600 g liver,
8 potatoes,
4 eggs,
3 onions,
2 tbsp ground crackers,
butter or margarine, salt, black pepper - to taste.

Preparation:
Scroll the liver through a meat grinder. Boil potatoes, remember them, or also pass through a meat grinder. Fry finely chopped onion in oil until golden brown. Mix the resulting mashed potatoes with the liver, add eggs and fried onions, stir, salt and pepper. Form pies from the resulting mass, roll them in breadcrumbs and fry over low heat until tender.

Liver cutlets

Ingredients:
500 g chicken liver
½ stack. boiled rice
1 onion,
1 egg,
1 tbsp starch,
milk, nutmeg, salt, pepper - to taste.

Preparation:
Cut the liver into small pieces and soak in milk for 2 hours. Then twist the liver together with the onion through a meat grinder, add rice, egg, starch, spices to the resulting mass. Put a tablespoon on a preheated pan with vegetable oil and fry the cutlets on both sides over high heat. Put the fried cutlets in a deep frying pan, add a couple of tablespoons of water, cover and simmer for a few more minutes.

Liver rolls with apples

Ingredients:
500 g liver
1 onion,
300 g apples
200 g smoked bacon,
1 tbsp butter,
2 tbsp sour cream,
flour, bay leaf, salt, pepper - to taste.

Preparation:
Remove the film from the liver, cut it into slices, beat it slightly, put a piece of apple on each, roll it into a roll, wrap it with a thin strip of bacon and tie it with a thread. Fry the finished rolls in hot oil, transfer to a saucepan for stewing, add broth or hot water, as well as small pieces and fried onions, and simmer the dish under a closed lid. After 20 minutes, add salt, spices and simmer until tender. Remove the finished rolls from the broth into a separate dish, remove the threads, and add sour cream mixed with flour to the broth. Serve the rolls with sauce.

Warm chicken liver salad

Ingredients:
200 g chicken liver
1 carrot,
1 onion,
1 bell pepper
salt, black pepper - to taste.

Preparation:
Rinse the liver, dry and chop finely, chop the onion in half rings, carrots - into strips, bell peppers - into rings or half rings. In vegetable oil preheated in a pan, fry the liver for 3-5 minutes, add chopped vegetables, salt, pepper and fry until tender, stirring occasionally, for 8-10 minutes.

Now you know the secrets of how to cook delicious liver. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Delicious dishes are obtained not only from pure meat, but also from offal, such as liver. Although some housewives think that this ingredient is very "capricious", you can cook a real delicacy with it. You just need to find the right recipe. The liver is very tasty in sour cream, or, as it is called, in Stroganov style.

How to cook Stroganoff liver

The invention of the Stroganoff liver is a variation of the Stroganoff beef. Fried pieces of this meat are complemented with a sauce. Only, unlike French technology, it is added immediately, like a gravy, and not just served in a separate container. Over time, instead of pure beef, they began to use the liver. Its advantage is that it does not require long heat treatment, because it becomes tough. According to history, such recipes belong to one of the chefs of the Russian count with the surname Stroganov, consonant with the name of the dish. How to cook beef liver correctly?

How to clean a beef liver

Today there are already many Stroganoff recipes with liver, therefore they use chicken and pork, but in the classic version, beef is still worth taking for such a dish. To get a tasty treat, it must be properly prepared. This will help step by step instructions on how to clean the beef liver. There are no magic tips here. You just need to remove the film from it:

1. If the offal is deep-frozen, then it is worth defrosting it slightly and rinsing thoroughly with water. Then the film will be removed more easily.
2. The cooled liver must be immediately washed under the stream, and then placed in a container with already warm water. After 2-3 minutes, get the product onto a cutting board, then cut or pick up the edge of the film with a knife, put your thumb between it and the liver and slowly separate this skin from the whole piece.

To make it easier to peel offal, experienced housewives use the following methods:

1. First, lightly rub the surface of the liver with coarse table salt.
2. Divide the offal with large veins into several parts, then cut each one along the ducts, thereby removing the film.
3. Pre-scald the whole piece with boiling water.

Stroganoff beef liver - recipe with photo

Any such recipe for making beef liver will take very little time, because in them the offal is supposed to be stewed for no more than 20 minutes. Otherwise, it becomes tough and tasteless. Additional ingredients are required for the sauce, which is made with sour cream, onions, black pepper and salt. Below are more successful variants of the Stroganoff liver.

Classical

If you decide to use the classic recipe for cooking Stroganoff liver, then be sure to take beef, or even better veal, which is only a few months old. The latter has a more juicy and tender pulp. In addition, it has a pleasant sweetish taste. To give the dish a unique natural taste, it is not recommended to salt the ingredients. Then you can feel the combination of the sweetish aftertaste of the liver with the sour cream and bitterness of fresh pepper.

Ingredients:

• olive oil - 3 tablespoons;
• veal liver - 500 g;
• sour cream - 150 ml;
• onion - 1 pc .;
• flour - 2 tablespoons;
• pepper, salt - to taste;
• cream - 250 ml.

Cooking method:

1. Cut the offal already peeled from the film into thinner plates, roll in flour. Chop the onion into half rings.
2. Heat the oil in a skillet. Then fry the onions on it until tender. Then move it a little and cook the liver here, spending 1 minute on each side of the slice.
3. After pouring in the cream, evaporate the food for about 3 minutes. with a small force of fire.
4. Salt, season with pepper, add sour cream. Simmer the dish for another 5 minutes.
5. Then let it brew under the lid for about a quarter of an hour.

In a multicooker

Even such a simple recipe can be made even easier if you use a multicooker for cooking. This modern assistant will carry out almost all stages by herself. You just have to prepare the food and put them in the multicooker bowl in a certain sequence. Then everything will be done by a certain mode of the device - "Stewing", "Baking", "Multipovar" or "Frying". The very instruction on how to cook Stroganoff liver in a slow cooker is presented in the recipe with the photo below.

Ingredients:

• dill - 2-3 branches;
• sour cream - 200 g;
• onions - 2 pcs.;
• green onions - 1 bunch;
• milk - 0.5 l;
• salt, pepper - to your liking;
• beef liver - 800 g;
• sour cream - 200 g.

Cooking method:

1. Cut the peeled and washed offal into strips a couple of centimeters long.
2. Place in milk for about half an hour.
3. Peel the onion, chop it in half rings, send it to the bottom of the multicooker bowl and fry for 5 minutes, turning on the "Multi-cook" mode.
4. Then put the liver there, but without milk. Simmer for about 5 minutes.
5. Then add sour cream. Simmer the dish until tender, stirring constantly. Season with spices at this stage.
6. Garnish with chopped herbs when serving.

In sour cream

Most Stroganoff recipes use sour cream to make the sauce. Under this filling, the offal turns out to be very soft, juicy and tender. The sauce itself acquires an aromatic rich taste, especially when adding various spicy spices. How to cook Stroganoff liver with sour cream? Take beef, chicken, or pork. Then study the recipe below and start cooking the liver in sour cream sauce.

Ingredients:

• onion - 1 pc.;
• sour cream - 400 ml;
• any liver - 0.3 kg;
• ground black pepper, salt - to your taste;
• vegetable oil - a little for frying.

Cooking method:

1. Peel the offal from films, rinse, cut into small slices.
2. Fry finely chopped onions in hot oil. When it becomes soft, throw in the liver.
3. Season food with salt and pepper, continue cooking, stirring constantly.
4. After 5-7 minutes. introduce sour cream, simmer the dish for another 20 minutes, while reducing the strength of the fire to medium.

Stroganoff chicken liver

Not only beef offal is delicious with sour cream sauce. Chicken liver is more tender, so it is also perfect for such a recipe. Under sour cream sauce, it becomes even softer and literally melts in your mouth. It is recommended to use boiled potatoes, rice or pasta as a side dish for Stroganoff chicken liver. You can cook chicken liver quickly and tasty with this recipe:

Ingredients:

• flour - a little for rolling;
• onions - 2 pcs. medium size;
• sour cream - 3 tablespoons;
• salt, black pepper - to your liking;
• chicken liver - 0.5 kg;
• vegetable oil - a little for frying.

Cooking method:

1. Grind the washed offal into medium-sized pieces, roll each in flour, then send them to a frying pan with heated oil.
2. Fry until golden brown, then put on a separate plate.
3. Without changing the oil, fry the chopped onions until golden brown.
4. Return the liver to the pan, season with salt and pepper, add sour cream.
5. Stir, after boiling simmer for about 5 minutes more.

Pork

Although pork liver has a specific and slightly bitter taste, it is also often used for this dish. By following simple instructions, such shortcomings can be easily eliminated. The main thing is to remove the veins, from which all the bitterness comes, and remove the skin. Although it is thinner than that of beef, it will have to be removed, otherwise the product will turn out to be tough and tasteless. It is easy to remove the film if the whole piece is cut along the bile ducts. If you have coped with this stage, then feel free to proceed with the Stroganoff pork liver recipe.

Ingredients:

• sour cream - 250 ml;
• tomato paste - 2 tablespoons;
• dill, parsley - a small bunch;
• milk - 250 ml;
• butter - 100 g;
• pork liver - 700 g;
• flour - 1 tablespoon;
• onions - 2 pcs.;
• pepper and salt - to your liking.

Cooking method:

1. Soak the cleaned liver with milk, leave for half an hour.
2. Chop the onion in half rings, then fry in a pan, after melting the butter.
3. Then introduce the soaked liver, continue cooking for another 15 minutes.
4. Then add sour cream with pasta, salt, sprinkle with pepper to taste, add flour and mix everything.
5. Simmer the dish for about half an hour. At the end, sprinkle with finely chopped herbs.

With mayonnaise

Mix the liver with mayonnaise, and not just sour cream, for cooking Stroganoff sauce. The technology is practically no different. The main components of the sauce are mayonnaise. The dish is obtained with a higher calorie content, but at the same time it does not lose its extraordinary taste. It even becomes more piquant and richer. Boiled potatoes, pasta or spaghetti can also serve as a side dish here.

Ingredients:

• carrots - 2 pcs.;
• onions - 2 pcs.;
• sunflower oil - a little for frying;
• light mayonnaise - 250 g;
• beef liver - 300 g.

Cooking method:

1. Heat the oil in a frying pan, then fry the chopped onions and carrots on it, and then add the liver there.
2. Mix all components. When the offal changes in color, season with salt and spices, add mayonnaise.
3. Simmer over low heat for about 20 minutes. under the lid.

With mushrooms

If you or your loved ones adore the spicy taste of mushrooms, then try to diversify the liver with them, taking, for example, champignons. In combination with a fermented milk product, they create a delicate creamy aroma, and more intense than in previous recipes. In addition, the liver in sour cream with mushrooms can be attributed to lean dishes. Instead of champignons, any mushrooms will suit you, which are to your taste, especially freshly picked ones, because their natural rich aroma cannot be compared with anything.

Ingredients:

• flour - 4 tablespoons;
• milk - 80 ml;
• rosemary, basil oregano - to taste;
• beef liver - 500 g;
• vegetable oil - 80 g;
• champignons or oyster mushrooms - about 100 g;
• sour cream - 200 g;
• black pepper, salt - pinch at a time.

Cooking method:

1. Rinse the peeled offal, cut into small slices, then place in milk for 10 minutes.
2. Chop the onion with mushrooms, then fry in a pan with a minimum of vegetable oil.
3. Season with pepper and dry spices.
4. Fry the liver in a separate frying pan, then send to the mushroom mass.
5. Simmer the mixture for 5 minutes, then add sour cream.
6. Wait until it boils, then remove the dish from the heat.

Find out more ways and recipes on how to cook.

Without sour cream

You can also experiment in such recipes with sauce, for example, by cooking Stroganov liver without sour cream. Instead, cream is used, which gives the dish a richer, thicker flavor. The cooking principle practically does not change. The dish is stewed in a creamy sauce. Only a little more flour is required, because the cream is less thick compared to sour cream.

Ingredients:

• ground black pepper, salt - to your liking;
• flour - 100 g;
• cream 20% - 100 ml;
• onions - 2 pcs.;
• vegetable oil - 50 ml;
• beef liver - 500 g.

Cooking method:

1. Peel and dice the onion, then send to a skillet with oil, where fry until golden.
2. Then send the cut liver there. Cook until soft and discolored. Then pour in the cream, stir, simmer under the lid until boiling.
3. Then gradually add flour, stirring until it is completely dissolved.
4. Simmer the dish for at least 10 minutes.

With pickled cucumber

The combination of liver with pickled cucumber turns out to be very unusual in taste. Thanks to roasting the latter, the sauce acquires a pleasant delicate aroma. Judging by the reviews, pickles are more combined with chicken liver, because it is much softer. Although beef is also good - with sauce it will turn out tender and appetizing anyway. It is already a matter of your taste, which one to choose, and the recipe with the photo below will help you to cook any offal.

Ingredients:

• sour cream - 6 tablespoons;
• onion - 2 pcs.
• liver - 1 kg;
• butter or vegetable oil - a little for frying;
• pickled cucumber - 3 large soft specimens;
• flour - 0.5 tbsp.

Cooking method:

1. Cut the peeled offal into medium slices, each stew in flour.
2. Chop the cucumbers into slices, fry in butter until they become soft, put on a plate.
3. Cook the liver in the same oil. This will take about 10 minutes. Then reduce the fire and simmer the product for the same amount.
4. Put cucumbers on top, and then chopped onions in half rings.
5. After another 5 minutes. stewing, add sour cream, mix everything well, season with pepper and salt.
6. Simmer until tender for about 10-15 minutes.

From the recipes above, it can be seen that there are a lot of options for how to cook Stroganov liver, but there are some general tips for everyone. The offal of adult cattle should be soaked for 40 minutes in milk to make it softer. To give the dish a more interesting taste, it is better to use homemade sour cream instead of store sour cream. It has a slight sourness. The gravy can also be ennobled by first mixing the onion with sour cream, and only then adding them to the offal. The liver itself must be cooked quickly over high heat so that it does not become tough.

Video

Beef liver is present in the diet of every person. Compared to meat, it is considered a more valuable product, since it contains a large amount of vitamins and minerals, as well as very useful amino acids that help improve well-being, normalize the work of the two most important systems of the body - the immune and circulatory. At the same time, it is a source of folic acid, which is very useful for both children and women who are just expecting a baby. Beef liver in sour cream is the most well-known dish with a classic combination of ingredients, which is not a shame to serve both as a family member and for a festive feast.

Important! The quality of a beef liver dish directly depends on its freshness. Your attention is deserved only by elastic, smooth and moist offal without bloody clots and spots on the surface, evenly colored in the color of ripe cherries. Fresh beef liver should have a sweetish odor, and if it smells of acid, it is not recommended to purchase it.

So, you bought the best beef liver and decided to cook it, but don't know how? Calm, only calm, now we will tell you everything step by step.

Let's take the following ingredients:

• 500 grams of beef liver;
• 1 glass of milk;
• 3 tbsp. tablespoons of flour;
• ½ cup sour cream;
• 1 medium onion;
• Vegetable oil;
• 1 bay leaf, favorite spices and salt.

Cooking process:

1. In running water, rinse the beef liver, wash off all the mucus from it, and then remove all the veins and remove the films.
2. Using a sharp knife, cut the product into medium pieces about 1.5 cm thick and fill them with cold milk. This is necessary in order to make the liver soft and tender, as well as for the remaining blood to come out.
3. Remove the husks from the onion and cut into medium cubes.
4. Heat 1-2 tablespoons of any vegetable oil in a frying pan and lay out the onion, sauté it until caramel color, and then put it in another container.
5. We take out the liver from the milk, dry it with a paper towel, and then roll each piece in flour and put it in the same pan where the onions were fried. Important! Do not fry the beef liver for a long time, as it can become rubbery, a light ruddy chicken on both sides is enough
6. We take a small saucepan or stewpan, it is important that its bottom is thick, and put half of the fried onions on it. Next, spread the liver evenly, salt it a little, pepper it, add bay leaves and your favorite spices. The liver is very fond of allspice. Put the second half of the onion on top.
7. Put the saucepan over low heat and add 100 ml of water, simmer for 10 minutes.
8. Salt and pepper the sour cream, pour in 100 ml of hot water, mix and place in a saucepan in which the liver is prepared.
9. Simmer in sour cream sauce for another 15-20 minutes. During cooking, stir the contents of the saucepan a couple of times and balance the taste (add salt, pepper, if sour cream is sour, a little sugar).

Beef liver with onions, spices has an amazing aroma and it turns out delicious, tender, just melting in your mouth!

How to cook beef liver in sour cream with wine?

This dish is not ashamed to be served on a festive table with a side dish of mashed potatoes. And if you serve him another glass of wine, then in general the holiday will be successful ...

We will need:

• 500 grams of beef liver;
• 2-3 medium onions;
• 200 ml of wine (it is better to take dry red);
• 200 grams of sour cream;
• 100 grams of smoked bacon;
• Salt, spices, vegetable oil.

Preparation:

1. We prepare the beef liver as in the previous recipe, soak it in milk for about 30 minutes, and then cut it into small pieces.
2. Heat a frying pan with vegetable oil and quickly fry on both sides until a crust forms.
3. Transfer to a saucepan and pour over with wine and simmer for 10-12 minutes over low heat.
4. Fry the bacon in the frying pan in which the liver was fried, then the onion, pre-cut into medium slices, add spices and sour cream. If the sour cream is too thick, you can pour in a little water.
5. Transfer the resulting sauce to a saucepan, where the liver is stewed, stir, cover and continue to simmer for another 10 minutes.

Stroganoff beef liver

Another old recipe - "Stroganov style beef liver", has been known for several hundred years thanks to the French chef Count Stroganov. Did the count think that the dishes served during his receptions would be immortalized by history? Most likely not, but this amazing food is loved by millions of people around the world and at the present time.

To prepare the dish you will need:

• 500 grams of beef liver;
• 2-3 onions;
• 300 grams of thick 20-25% sour cream;
• Flour - 1 tbsp;
• Butter - 2 tablespoons spoons;
• Spices, salt.

Preparation:

1. Chop the onion and sauté in a skillet in half the butter. We transfer the finished vegetable to a saucepan, where the dish will be brought to readiness.
2. The liver soaked in cold milk is cut into strips, dried with a paper towel, carefully rolled in flour and sent to fry in a hot pan with the rest of the butter. Season the almost finished offal, but not much, since spices and salt will still be contained in the sauce.
3. The next step is to prepare the sauce. Mix sour cream with spices (if it is thick, it can be diluted with milk or cream) and pour into a saucepan with onions. We put it on fire, but on low, as if slightly warming the sauce.
4. Put the liver in the hot sauce, mix and simmer for 12-15 minutes.

Worclaw-style beef liver

This recipe, which belongs to Polish cuisine, became known as early as the 19th century. Currently, this dish is prepared from both pork and chicken liver, but initially beef offal was chosen for it.

So, let's start cooking and take the following products:

• 500 grams of beef liver;
• 5 medium potatoes;
• 2 medium onions;
• 100 ml of dry white or red wine;
• 250-300 grams of sour cream;
• 1-2 tbsp. tablespoons of flour;
• Vegetable oil;
• Greens, salt, spices, herbs (thyme and coriander).

Preparation:

1. First of all, remove the skin from the potatoes, wash and cut into thin circles, dry with a paper towel and fry on both sides in a hot frying pan until golden brown.
2. We prepare the liver, remove all the films and cut off the veins, cut into small cubes, sprinkle with salt and spices and send it to a preheated pan with vegetable oil, in which we quickly fry it.
3. Remove the husks from the onion and cut it into thin half rings, and then send it to the liver, fry everything together for 5-7 minutes, reduce the heat and pour in the wine.
4. We evaporate the liquid, and in the meantime, mix sour cream, salt, coriander and thyme in a container.
5. Pour the sour cream sauce into the pan, stir, cover and simmer for about 10-12 minutes.
6. Put potatoes along the diameter of the plate, and in the center - a liver in sour cream sauce, sprinkle everything with chopped herbs and serve!

Delicate liver in a slow cooker

It is easy and convenient to cook in a multicooker, plus the dishes in it are simply extraordinary in taste. We offer you to cook delicious liver with vegetables in sour cream sauce. Keep the recipe!

Ingredients:

• 500 grams of beef liver;
• 2 onions;
• 2 bell peppers;
• 200 grams of sour cream;
• 1 carrot;
• Greens;
• Spices, salt;
• Vegetable oil.

Preparation:

1. Peel, wash onions, carrots and peppers, cut into strips. We heat the multicooker on the "Fry" mode, pour in some oil, shift the vegetables and quickly fry them with an open bowl. After 5-7 minutes, close the lid and extinguish for another 5 minutes.
2. Cut the liver into medium pieces, preferably in strips and send it to the vegetables. Fry with an open bowl for 7 minutes, stirring its contents. Add salt and your favorite spices to taste.
3. Five minutes before readiness, we shift the sour cream, bring the dish to taste, if desired, add a clove of garlic. We close the multicooker bowl, set the "Stew" mode for 20 minutes.

As time passes, the dish can be served at the table, it is better to serve boiled potatoes or mashed potatoes, as well as rice as a side dish!

We have shared with you the most delicious, at the same time healthy and simple recipes from beef liver. Take them into service, and then this offal, rich in various vitamins and trace elements, will become a frequent guest on your table.

Good day to everyone who looked at my recipe. Today I publish a recipe for a liver fried in flour, which is served with vegetables: red onions, lettuce, and there are no tomatoes in my dish, but without them the desired result was obtained.
In the photo we need the ingredients:

You rarely meet a person who calmly eats a liver. So I could not and did not want to overcome myself. I first tried liver a little over a year ago, it was liver cake - liver cake
He became the only dish that I could eat from the liver, while I cooked a liver in sour cream for my husband, he belongs to those rare people who eat liver)))) A little later, she could eat it herself, and it even began to seem delicious to me - liver in sour cream
The liver is very useful and you need to accustom yourself to such dishes, besides, it is very budgetary to cook from it. With today's prices you won't go wild \u003d (I decided to find a new recipe, my husband really liked it. But I tried a piece with disgust, it is juicy, and I understand that it turned out well, but I couldn't force myself to eat more. But the next day I overpowered myself and ate a portion - not bad, in fact, you can teach yourself to respect the liver)))) Thanks to the vegetables present in the recipe, it is easier to eat it)))) And if you also add mashed potatoes and sauce (mayonnaise + garlic + ground pepper), then you do not like such meals are much easier to eat))))

Salt and pepper the liver. Dip in flour

and fry in vegetable oil on all sides. This may take 15 to 30 minutes. The main thing is to fry it well, because we will not stew it

While the liver is fried, cut the vegetables. Cut the red onion into half rings, chop the green onion. Ideally, if you have tomatoes, then we will cut them

Combine everything, pick lettuce leaves in the same place, mix

Add liver to vegetables

For a variety of homemade menus, by-products are sometimes used, including pork liver. It is used to make pies, cakes, casseroles and pancakes. Pork liver is a low-calorie product, which contains a lot of calcium, phosphorus, iron and iodine, a whole group of vitamins.

Classic recipe

Ingredients:

• Liver - 500 g.
• Onions - 1 pc.
• Mayonnaise - 4 tbsp spoons.
• Carrots - 1 pc.
• Sunflower oil, salt, water.

How to cook:

1. Soak the liver in cold water. Two hours is enough. After removing the streaks, cut into cubes.
2. Wash the carrots thoroughly, peel, pass through a grater. Cut the onion into half rings.
3. Put a deep frying pan on the stove, pour a little oil, fry the chopped vegetables until half cooked.
4. Add offal to the fried vegetables, mix and fry. Stir the contents periodically.
5. After two to three minutes, the color will change. This means that it's time to send mayonnaise and hot water to the pan. The water should cover the ingredients.
6. It remains to cover, reduce heat and simmer for a third of an hour. At the end, add a little salt.

Do not fry the product too much, otherwise you will get a dry and tough dish. If you don't like mayonnaise, use fresh sour cream.

Video recipe

How to cook in a slow cooker

With the help of a multicooker, tasty and healthy dishes are prepared easily and quickly. I will share in the classic way, which is as simple as possible, but allows you to prepare a culinary masterpiece.

Ingredients:

• Liver - 1 kg.
• Onion - 200 g.
• Oregano.
• Vegetable oil.
• Pepper, salt, laurel.

Preparation:

1. Cut off the film from the liver, remove the veins and ducts. Remember, a stiff film along with large ducts indicates that the ingredient is old.
2. After cleaning, soak in milk. In two hours, the bitterness will go away, the fibers will soften.
3. Then cut into equal pieces for even frying.
4. Peel and chop the medium onion. Cut into cubes or half rings.
5. Pour some oil into the multicooker bowl and heat by activating the baking mode. Then send the chopped onion and fry for about three minutes.
6. After this time, lay out the liver, sprinkle with bay leaves, oregano. Mix everything well, close the lid, activate the stew, cook for a quarter of an hour.
7. When the timer signal sounds, add salt, gently stir again and leave for 10 minutes under a closed lid. You do not need to turn on the device, the dish will come on its own.
8. Serve with sour cream and herbs.

Video preparation

Oven cooking method

Pork liver cooks very quickly in the oven, and the recipe I will share is not complicated. For a side dish, potatoes are suitable, which are baked along with the main ingredient. Serve the finished dish along with fresh vegetables.

The amount of ingredients is calculated for four servings. If you want variety, expand the side dish. To do this, take one carrot, several tomatoes and two pieces of bell pepper.

Ingredients:

• Liver - 600 g.
• Potatoes - 4 pcs.
• Onions - 1 head.
• Garlic - 4 wedges.
• Pepper, salt.

Preparation:

1. Soak the liver in water for half an hour before cooking. After the pulp is thoroughly dry, remove the film.
2. Cut into large pieces, add salt and pepper. I don't use spices. Use some oregano and black pepper if desired. Just do not overdo it, otherwise you ruin the taste.
3. Peel and cut potatoes into thin slices, season with salt in advance. You can add some spices and herbs that are used to make baked potatoes.
4. It makes no sense to take additional sauce, the dish will turn out juicy anyway. Add a little sour cream at the end.
5. I recommend cutting vegetables into large pieces. To add flavor, moisten them with vinegar. Garlic is only needed to add a sophisticated aroma, so it is not necessary to chop it.
6. Put potatoes, vegetables, onion with garlic and offal on a baking sheet. Bake in the oven for about 40 minutes at 200 degrees. Sprinkle with grated cheese a few minutes before cooking.

When you recreate this flavorful treat at home, be sure to garnish it with fresh herbs. Baked pork liver is combined with red wine or light beer. If you are living a healthy lifestyle, enjoy the taste without alcohol.

Soft and juicy liver in a pan

Each housewife has her own approach to cooking fresh pork liver in a pan. Hence, there are many recipes. Fried in my way, it turns out delicious, tender, juicy and very soft.

Ingredients:

• Liver - 1 kg.
• Egg - 5 pcs.
• Flour - 100 g.
• Chicken broth - 1.5 cups.
• Garlic - 6 cloves.
• Sesame oil - 25 g.
• Green onions - 80 g.
• Salt pepper.

Preparation:

1. Rinse and dry the liver. Remove the veins from the pulp, cut into walnut-sized squares.
2. Finely chop the green onion. It is better to chop the garlic with a garlic.
3. In a deep bowl, combine the garlic and green onions. Pour in chicken broth, sesame oil, add salt, pepper, mix thoroughly.
4. Pour the pieces with the resulting mixture. Mix everything thoroughly, leave to marinate for ten minutes.
5. Beat eggs in a separate bowl. I am using a whisk. If not, beat with a fork.
6. Sift flour into a separate bowl (I buy the highest grade).
7. First, roll the offal in flour, then dip in eggs, send to the pan. Fry on both sides for a few minutes.

This wonderful dish is prepared very quickly, which means that even an unexpected guest will not be taken by surprise.

Pork liver stewed in sour cream

The liver is a valuable by-product that should be present in the diet of every person. If you cook it with sour cream, you get a storehouse of nutrients, trace elements and vitamins. Doctors recommend the dish to be consumed by people suffering from anemia, diabetes and other diseases.

The liver is useful, but not everyone likes it, because it often turns out to be dry and bitter. Sour cream will make the dry consistency tender and soft. And to make the treat aromatic and specific, use wine, spices, seasonings.

Ingredients:

• Pork liver - 500 g.
• Sour cream - 250 g.
• Onions - 3 heads.
• Flour, salt, pepper.

Preparation:

1. Cut off the film, remove the ducts. Soak for two hours in clean water to avoid bitterness.
2. Cut into slices, beat off slightly. Thoroughly roll in flour, fry until crust appears.
3. Fry the chopped onion in a second pan. Then put the fried liver on top, add sour cream, pepper, salt. If the sour cream is thick, pour in a little water.
4. When the contents of the pan boil, reduce the heat and simmer for about 20 minutes. After the time has elapsed, the dish is ready.

Serve for the second with buckwheat, pasta or potatoes. If you have fresh herbs in the refrigerator, be sure to use them for decoration.

Video preparation

In conclusion, I will pay attention to the benefits of the liver, I will give useful tips. The fresh offal contains many vitamins and minerals that the human body needs.