One of the most inexpensive meat products- beef liver - must certainly be present in the human diet. Her the nutritional value And taste characteristics, high content vitamins A and B, as well as vital microelements, good digestibility by the body and low fat content make it the best offal. Our recipe "Fried beef liver with onions" will help you cook good dish. And the delicate gravy that is present in it will become its highlight.

So, you will need:

Beef liver - 1 kg

Large onions - 2 pcs.

Milk - 150 ml (for soaking the liver)

150 ml (for preparing gravy)

Flour - 2 tablespoons (for making gravy) and for dredging liver pieces

Vegetable oil - 100 ml

Salt - 1 teaspoon

Granulated sugar - 1/2 teaspoon

Ground black pepper - to taste

Water - 350-400 ml

Cooking method:

Wash the beef liver, remove films and bile ducts, cut into slices 1-1.5 cm thick and lightly beat with a meat mallet. Place the prepared pieces in milk and soak them for 25-30 minutes.

Peel the onion, wash it, cut it into 4 parts and chop coarsely.

Place the beef liver soaked in milk in a colander and let it drain.

Prepare a plate with flour in which to roll the liver pieces.

Heat a frying pan, pour vegetable oil onto it. Place coated in flour in hot oil pieces beef liver and fry them until brownish. It is very important not to overcook the liver, otherwise it may become dry. Before turning the pieces over to fry the other side, salt them. Place the fried pieces in a saucepan, cover with a lid and set aside.

Pour into the frying pan a small amount of vegetable oil, put on fire and fry the onion until golden color.

Place the fried onion in the pan with the liver, sprinkle everything with ground black pepper.

Prepare the gravy:

Pour flour into a glass and add to it in small portions milk, stirring constantly to obtain a uniform mass. Remember that it is necessary to pour milk into flour, and not pour flour into milk.

Pour water into the pan and bring to a boil. Reduce heat and gradually pour flour mixture into the pan, stirring constantly. Add salt, add sugar and then, stirring, bring everything to a boil. Remove from heat and pour the resulting gravy into the pan with the liver.

Use a wooden spatula or spoon to gently stir the pieces fried beef liver with onions in gravy. Place the pan on the fire, bring to a boil, reduce the heat to low and simmer for 25-30 minutes.

Ready dish Serve hot with any side dish - rice or pasta, but it goes especially well with mashed potatoes.

Very tasty fried beef liver with onions in a delicate gravy everyone in your family will love it!

Bon appetit!

It would seem that it could be simpler than cooking fried chicken liver with onions. However, culinary experts have managed to invent many ways of preparing something like this simple dish. And each of them is good in its own way. Below are the most popular recipes. In more detail, with step by step photos, let's prepare chicken liver according to classic recipe.

This is the simplest recipe. This dish cooks incredibly quickly. In addition, tender chicken liver can be served if guests suddenly come to the house. Another advantage of this dish is that its preparation requires minimum set products.

Ingredients:

Chicken liver– 600 g;

Onion– 300 g (2-3 medium-sized heads);

Flour– 100 g (about 3 tablespoons);

Salt and spices- taste;

Vegetable oil- for frying.

How to fry chicken liver with onions in flour

1. First of all, you need to defrost the liver. Then dry by placing on a napkin. Cut the liver in half so that the pieces are bite-sized. If the pieces of chicken liver are small, do not cut them. To preserve more internal juices and avoid drying out the liver during the frying process.

2 . Pour flour into a plate. Each piece of chicken liver should be dipped in flour, first on one side.

3 . Then roll the piece on the other side. Place all floured liver slices on a plate.

4 . Peel the onion, cut into cubes or half rings. Fry in a frying pan with vegetable oil for 1-2 minutes. It is important that the onion does not fry, but only becomes soft.

5 . As soon as the onion begins to turn brown, add the liver to the frying pan.

6 . Stir gently, allowing the liver to fry. Cook over medium heat with the lid closed for 5 minutes.

7 . When chicken liver almost ready, that is, when all the pieces have changed color, add spices and salt. Fry for another 3 minutes over low heat. Turn it off. Check the readiness first by cutting a piece of liver in half. There should be no color on the cut fresh meat or blood. Chicken liver with onions prepared in this way can be served with potatoes, rice or as an independent dish.

Delicious chicken liver with onions is ready

Bon appetit!

One of the most accessible offal is chicken liver. You can buy it in almost any supermarket or specialized bird store. So dishes made from this product quite often appear on the tables of many families. However, chicken liver would be even more popular if everyone knew about the benefits of this product. This is probably where we should start.

A few words about the benefits and harms of chicken liver

First of all, I would like to inform you about energy value chicken liver. Indeed, for many of our fellow citizens, this indicator is almost the main one when purchasing a particular product. So, in its raw form, 100 g of chicken liver contains about 140 kcal. Not too much. Therefore, many nutritionists recommend this product for consumption to their clients.

Chicken liver contains many substances beneficial to our body. In a simplified form, their beneficial effects can be presented in the form of a small list:

• folic acid has a beneficial effect on the functioning of the circulatory system and helps strengthen the immune system;
• a large amount of vitamin A helps improve vision and also has a beneficial effect on the condition of the skin;
• the amount of iron in 100 g of chicken liver corresponds to daily norm, necessary for every person, due to which this product is recommended for people suffering from anemia;
• iodine and selenium normalize the functioning of the thyroid gland;
• natural acids have a beneficial effect on the development of the fetus, so chicken liver is also recommended for pregnant women.

So you need to eat chicken liver regularly. The exception, perhaps, is people who have increased content cholesterol. Well, pediatricians do not recommend giving dishes made from this product to children under 3 years of age.

Tips for Cooking Chicken Liver

The beauty of chicken liver lies in its tenderness. And so that this excellent quality is not lost during cooking, it is advisable to follow a few simple tips:

• In order for chicken liver dishes to really bring benefits, first of all you need to make sure the product is fresh;
• For frying, it is better to use fresh, chilled liver. When cooking a frozen product, quite a lot of juice will be released from it, and the finished liver will turn out to be stewed rather than fried;
• Before frying, the liver must be washed. If there are fatty layers or any veins, they must be removed. It is also necessary to get rid of those fragments that do not look quite of high quality;
• After washing, the chicken liver must be dried by placing it on a paper towel. This is quite enough to remove excess moisture from the product;
• Chicken livers should be fried exclusively in hot oil. To prevent the oil temperature from dropping sharply, you need to lay out the product in the frying pan in portions - in two or three batches;
• Chicken liver should be salted at the very end of cooking. Otherwise, the salt will take away moisture and the liver will become tough;
• Stir the chicken liver very carefully and no more than 2-3 times. This product very tender and with frequent stirring can simply fall apart, turning into porridge;
• The finished chicken liver should be elastic. You can check this by lightly pressing. Excessive hardness indicates that the product is overcooked;
• As soon as the chicken liver dish is ready, it should be immediately placed on a plate. The fact is that the frying pan does not cool down immediately and the liver can become overcooked without even being on the stove.

Recipes for fried chicken liver with onions

With soy sauce

Soy sauce is an excellent ingredient for making the most variety of dishes. It will also be useful in the case of frying chicken liver with onions. Soy sauce adds flavor to the finished dish incredible taste and aroma. For this version of fried liver with onions, you need to prepare the following products:

• chicken liver – 500 g;
• onion – 150 g (2 medium-sized heads or 1 large);
• soy sauce– 4 tablespoons;
• honey (liquid) – 2 tablespoons;
• salt and spices - to taste;

Heat oil in a frying pan and place finely chopped onion on it. After 5 minutes, add the chicken liver and fry everything together over medium heat for another 5 minutes, stirring occasionally. Then you need to add honey, soy sauce, a little salt and spices to the semi-finished product. Mix everything thoroughly and fry for 7-10 minutes. The same rice or mashed potatoes will serve as a side dish for this dish.

With white wine

Well, this version of chicken liver with onions is perfect for treating guests. The dish, flavored with table wine during preparation and cooked with shallots, will become a real delicacy on festive table. To prepare this version of fried chicken liver you need the following ingredients:

• chicken liver – 600 g;
• shallots – 150-200 g (3-4 onions);
• white table wine– 150-200 ml;
• flour – 50-60 g (about 2 tablespoons);
• butter – 30-50 g;
• salt and spices - to taste;
• vegetable and butter - for frying.

Heat vegetable oil in a frying pan and melt the butter. You need to take a little butter - 20 grams. The result should be a liquid oil mixture, into which you need to add the chicken liver rolled in flour. Fry it for a short time - 3-4 minutes, then add salt, add spices, mix thoroughly and place on a plate.

Finely chop the shallot and fry for 10 minutes over low heat in the same oil in which the liver was fried. At the same time, the cooking onion must be stirred regularly so that it does not burn. When the onion is fried, add wine to it and continue heat treatment until the amount of liquid is reduced by half.

After this, you need to add butter to the pan. As soon as it is completely melted, the resulting sauce must be mixed, removed from the heat and poured over the fried chicken liver.

The side dish in this case can be anything, but the best options would be, again, potatoes or rice.

With tomato paste

Another recipe for fried chicken liver with onions will appeal to those who cannot imagine life without tomato sauces. At the same time, the dish turns out not only tasty, but also very satisfying. Unlike previous options, you can serve it with almost any side dish, including pasta, buckwheat and other favorite cereals, as well as a variety of vegetables. To prepare such lunch/dinner you will have to stock up on:

• chicken liver – 500 g;
• onion – 100 g (1 medium-sized onion);
• carrots – 100 g (1-2 not too large root vegetables);
• tomato paste – 2 tablespoons;
• water – 100 ml;
• salt and spices - to taste;
• vegetable oil - for frying.

Fry chicken liver on vegetable oil within 4-5 minutes. Then add the onion, cut into half rings, and carrots, chopped on a coarse grater, into the pan. Cover the pan with a lid and cook for another 10 minutes. The mixture must be stirred periodically so that nothing burns. After the specified time, add to the pan tomato paste, salt, spices and water. Mix all the ingredients, cover with a lid and cook for another 10 minutes on the lowest heat, after which the dish can be served.

With sour cream and mushrooms

This option cannot be 100% fried. In this case, the chicken liver is not only fried, but also baked. Although... considering that the primary heat treatment Since the offal is still roasted, this recipe can be considered consistent with the general theme. So, for such a dish you need to prepare:

• chicken liver – 500 g;
• onion – 200 g (2-3 small or medium onions);
• champignons – 200 g;
• carrots – 200-300 g (2-3 not too large root vegetables);
• eggs – 2 pcs.;
• sour cream – 200 ml;
• salt and spices - to taste;
• vegetable oil - for frying.

First you need to cut the champignons into thin slices and fry them for 15 minutes in vegetable oil. The mushrooms need to be stirred periodically. Place the finished champignons on a plate, and instead put chicken liver in the frying pan. You don’t need to fry it for long – about 5 minutes, after which you also transfer it to a separate plate.

Finely chop the onion, chop the carrots and also fry in a frying pan for about 10 minutes. Transfer the finished sauté into a baking dish, place a layer of mushrooms on top, and fried chicken liver on them. All this must be poured with sour cream mixed with eggs, salt and spices.

The dish prepared in this way should be placed in an oven preheated to 180°C and wait 30 minutes. The resulting “casserole” can be served without a side dish, although mashed potatoes or boiled rice will also be useful here.

And with other ingredients...

You can experiment endlessly with the classic recipe for fried chicken liver with onions. After all, in the end, any recipe is not a strict instruction, but only one of the successful options for preparing a particular dish.

For example, very interesting taste it will work if you cook the chicken liver not with raw onions, but pre-marinated in vinegar.

It’s a good idea to add garlic to the ingredients of the classic recipe. This additive will give the chicken liver additional aroma and pleasant taste.

Much has been written above about additions in the form of mushrooms or carrots. However, you can add other vegetables to fried chicken liver with onions, for example: potatoes, zucchini, eggplant or bell pepper.

Chicken liver also goes well with cheese. The dish prepared according to the classic recipe can be transferred to a baking dish, covered with grated cheese and placed in an oven preheated to 200°C for 5 minutes.

In general, the scope for imagination is unlimited here. The main thing is that the resulting dish is liked by the household!

Video recipe from chef Ilya Lazerson:

« Chicken liver with mulled wine sauce"

How to marinate liver?

To make pork liver softer, cooks soak it in milk or water. It is believed that in this way it absorbs additional moisture, which is why it turns out juicy. Instead of milk, I suggest using onion-garlic marinade with the addition of baking soda. It is sodium bicarbonate that will make the offal more loose and tender. Don't worry, there will be absolutely no soda taste. Soda is added in small quantities, only a quarter of a teaspoon per 500 g of offal, but this is quite enough to dramatically affect the result.

The marinade includes chopped garlic and onion. Grated onions give a lot own juice, which impregnates the liver fibers, further softening them. Garlic adds a light, barely noticeable flavor, although you can increase the amount if you wish.

Important! We will marinate the liver for 2 hours (in the refrigerator) so that additional moisture penetrates into it, it loosens, and is saturated with the aromas of garlic and onion.

How long to fry pork liver?

You need to fry the juicy semi-finished product for about 3 minutes on each side - this time is enough for a golden brown crust to form on the surface and the product to remain soft inside.

Total cooking time: 2 hours 30 minutes
Cooking time: 30 minutes
Yield: 6 servings

Ingredients

• pork liver– 500 g
• egg- 1 PC.
• garlic – 1 tooth.
• onion – 1 pc. in marinade and 2 pcs. for filing
• black pepper – 2-3 chips.
• salt – 0.5 tsp.
• baking soda – 1/4 tsp.
• wheat flour - 4 tbsp. l.
• vegetable oil - for frying

How to fry pork liver with onions

I washed the pork liver, dried it slightly and cut off all the ducts and large vessels (there is no need to remove the top film). The prepared liver was cut into slices - 3-5 mm thick. The pieces should be thin, as they will only be fried, but not stewed.

For the marinade, I combined in a separate bowl: egg, salt, pepper and soda, as well as crushed fine grater garlic and onion. I repeat that soda plays an important role here, it will make the liver soft and loosen its fibers, so be sure to add it. And the onion-garlic “gruel” will saturate the by-products, giving them a special aroma and pleasant taste.

I thoroughly mixed all the ingredients with a fork and immersed the liver pieces in the marinade. Mixed it well with your hands and put it in the refrigerator for 2 hours, covering it with a lid on top to prevent it from drying out.

After a couple of hours you can start frying. But first you need to roll the liver pieces in flour. Breading will prevent the dish from drying out and will retain valuable meat juices inside.

Next, I heated a sufficient amount of vegetable oil (refined) in a frying pan and placed the livers in it at some distance from each other. I fried it over low heat until the pieces were well cooked inside. It is important not to dry out the liver, otherwise it will turn out tough. As soon as the side is browned, turn it over to the other side. On average, frying time is approximately 3-4 minutes for small pieces or 5-6 minutes for larger pieces. Readiness is determined very simply. If you press on a piece, a light liquid should come out of it.

We all know how well fried pork liver goes with onions, so separately I fried a couple of large onions, cut into rings, until soft and lightly browned. Sweet onion rings poured over the finished dish.

Liver with onions can be served hot or cold. Ideal as a side dish fried or boiled potatoes, buckwheat. Enjoy your meal!

Our dish today is beef liver with onions in a frying pan. The recipe we want to offer you is probably the simplest and most delicious! It’s no secret that beef liver is very healthy and tasty, but often young people are not experienced housewives have difficulty preparing this product. Because often, due to improper preparation, the liver turns out to be hard and rubbery.

Beef liver with onions step by step recipe with photos

Cooked beef liver according to our recipe will not disappoint you. The liver will be soft, juicy and incredibly tasty! You simply won’t find a simpler and tastier recipe. Great for breakfast or lunch. So let's begin!

Ingredients:

• Beef liver – 0.5 kg
• Onion - 1 large onion
• Garlic - 1 clove
• Ground black pepper
• Vegetable oil
• Flour - 3 tbsp

Because large pieces Livers take much longer to fry; you need to cut the liver into small and not thick pieces. It is better if it is cut into layers. To do this, you first need to put the liver in the refrigerator for 40 minutes so that it freezes a little and makes it easier to cut it.

When the beef liver is frozen, use a sharp knife to cut it into layers about 0.5 cm thick. Then cut each layer into pieces.

Pour some vegetable oil into the frying pan and turn on medium heat. While the oil is heating up, pour flour and salt onto a plate, mix them and roll each piece of liver in flour on all sides.

Place the pieces on a heated frying pan and fry each piece on all sides until golden brown crust. Frying takes a few minutes.

While the liver is frying, peel the onion. We cut it into half rings. You can fry the onion in a separate frying pan, or you can move the liver aside and fry the onion in the same frying pan, as we did in order to save dishes.

Mix the liver with onions and fry for another couple of minutes. Then pour some into the frying pan hot water. The water should cover half the liver. Close the lid and simmer over low heat for about 15-20 minutes. Meanwhile, finely chop the garlic. After time, add garlic and spices to the pan.

Cover again and simmer for another 5 minutes. Taste the liver for salt; you may need to add a little salt. Turn off the gas and let the meat stand for a couple more minutes. The beauty of this dish is that the pieces of liver are served with gravy. That's all, our beef liver with onions in a frying pan is ready! Hot, juicy and super soft, it is in a hurry to please you with its taste!

The ideal side dish for this dish is mashed potatoes or buckwheat porridge. But any boiled pasta or other cereals will also work. Enjoy your meal!

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Beef liver has a number of vitamins that are so necessary for full human life: vitamins C, B, A. This set of vitamins can significantly improve the structure and color of the skin, make the hair thicker and healthier, activate brain function and significantly facilitate the functioning of the kidneys. person.

The trace elements and minerals that make up this product are very necessary for people who suffer from atherosclerosis and diabetes mellitus. In addition, liver is better than any other medicine in helping to fight anemia, that is, a lack of large quantity iron in the human body.

A huge advantage of the liver is not only the most useful properties, but also in its amazing and unusual taste, the main thing is to be able to prepare it correctly.

A dish made from fried beef liver always turns out very tasty. Liver is considered the most popular offal, which not only has a low cost, but can also be purchased in almost every store. This offal is quite easy to process and versatile in preparation. various dishes. Liver is loved not only by novice housewives, but also by experienced cooks.

Frying liver with various additives is the easiest way to prepare it, and one of the most successful; it is very difficult to cook poorly fried liver, unless you oversalt it or overheat it, which will make it tough. Well, companion products for the liver can be very different: garlic, herbs, onions, wine, tomato paste, sour cream, mustard, vegetables, ginger. This article will select the most delicious and easy-to-prepare recipes for fried liver. Before you start cooking, you first need to choose the right one.

Preparing the liver before frying, three simple rules

Following these rules will allow you to prepare truly royal liver, be it beef, pork or any other, it will become incomparably tender and taste very tasty.

1. First of all, it is imperative to remove all the film from the liver. If this is not done, the film will shrink during frying, and the liver will be rubbery and very hard in taste.
2. After the film is removed, the liver should be soaked, this will get rid of the 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 tender. Another option is to mix milk and water fifty-fifty. The prepared liver should be soaked for at least thirty minutes.
3. It is recommended to always use breading. If you cook the liver breaded, it will turn out very juicy, since it is formed from breadcrumbs the crust will retain all the juice and will not allow it to flow out.

And of course, cooking time is very important. The liver should not be overexposed under any circumstances. After all, it is precisely thanks to the correct frying time that it will be possible not only to achieve an extraordinary taste, but also to preserve all the beneficial and taste properties liver.

Recipe 1. Tender fried liver with mustard

Required Ingredients :

1. Mustard forty grams;
2. Vegetable oil forty grams;
3. Butter forty grams;
4. Flour sixty grams;
5. Salt pepper.

Preparation :

The liver is thoroughly washed, dried and cut into one-centimeter cubes. Next, mix salt, flour, pepper, and bread the beef liver in the resulting flour mixture.

In a frying pan on the stove, heat a mixture of butter and vegetable oil and fry on high fire liver until browned, then add mustard and mix everything thoroughly until the mustard is evenly distributed between the pieces of liver. Fry for fifteen to seventeen minutes, over medium heat until full readiness.

Also to this recipe You can add not only onions, but also other ingredients to your taste.

There is a lot of pretty quick recipes cooking liver, the next option for its preparation will not take up too much of your time, and therefore it is simply irreplaceable for all occasions.

Recipe 2. Fried liver in tomato sauce

Required Products :

1. Beef liver seven hundred grams;
2. Tomato juice three hundred mg;
3. Parsley forty grams;
4. Dried onion five grams;
5. Lemon juice thirty ml;
6. Salt pepper.

Preparation : The liver is thoroughly washed, dried and cut into pieces five centimeters long and one centimeter thick. parsley is finely chopped. Heat oil in a frying pan, add chopped liver and chopped parsley, pour lemon juice over everything, mix everything well and fry until golden brown. When the liver becomes golden brown, add the onion and pour in the tomato juice, stir until smooth and simmer for twenty minutes over low heat until fully cooked, then add salt, pepper and stir. The dish is served hot in tolu.

Dried onions can easily be replaced with fresh ones. Then you immediately need to place it together with the liver in a frying pan and fry until browned.

Recipe 3. Fried tender liver Stroganoff style

Required Ingredients :

1. Beef liver six hundred grams;
2. three onions;
3. Sour cream five hundred grams;
4. Vegetable oil fifty ml;
5. Tomato paste twenty grams;
6. Flour twenty grams;
7. Sauce twenty grams;
8. Pepper, salt, herbs.

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

Recipe 4. Caramelized beef liver in tomato

Required Products:

1. Beef liver five hundred grams;
2. Water one hundred ml;
3. Ketchup fifty grams;
4. Flour fifty grams;
5. Brown sugar forty grams;
6. Vegetable oil thirty ml;
7. Soy sauce thirty ml;
8. Vinegar thirty ml;
9. Garlic powder five grams.

Preparation : The liver is cut into thin slices. 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, leaving the oil untouched. It is heated in a frying pan, the liver is sent there and fried until browned, then the resulting mixture is poured over it and simmered for twenty minutes over low heat until fully cooked.

Recipe 5. Fried beef liver in white wine sauce

Required Products:

1. Beef liver six hundred grams;
2. White wine one hundred ml;
3. Four cloves garlic;
4. Two red onions;
5. Parsley one bunch;
6. Butter forty ml;
7. Cognac fifty ml;
8. Olive oil ten ml;
9. Sea salt ten grams;
10. Freshly ground black pepper five grams.

Preparation : finely chop the parsley, cut the onion into thin half rings, fry it over high heat in half butter until transparent. The garlic is crushed or chopped and added to the onion, fried for four minutes, salted with pepper and carefully poured in the wine, evaporated almost completely, added half of the chopped parsley, mixed thoroughly and removed the sauce from the stove.

The liver is washed and dried well, the films are removed, and it is cut into thin strips. Heat a thick-bottomed frying pan on the stove, add the remaining butter, pour in olive oil, add the liver, salt and pepper, and fry it for three minutes on both sides. Then pour all the cognac into the liver, mix everything well and simmer for one minute. Before serving the liver to the table, pour generously prepared sauce over it and sprinkle with the remains of chopped parsley.

Recipe 6. Oriental fried beef liver

Required Products:

1. Beef liver seven hundred grams;
2. Garlic two cloves;
3. Vegetable oil forty ml;
4. Starch seven grams;
5. Salt;
6. Ground ginger five grams;
7. Greenery;
8. Sauce forty ml;
9. Chicken broth forty ml;
10. Soy sauce twenty ml;
11. Tomato paste twenty grams.

Preparation : thoroughly wash and prepare the beef liver, cut it 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 the vegetable oil and water are added and brought to a homogeneous mass. The liver is breaded in the resulting starch mixture and left for twenty minutes.

Heat the remaining vegetable oil in a frying pan and quickly fry the liver on all sides, add the herbs, stir and fry 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 the heat. Before serving, pour the sauce over the finished liver.

Recipe 7. Beef liver with onions and homemade

Ingredients required for the dish:

1. Beef liver eight hundred grams;
2. Three hundred ml milk;
3. Four heads of onion;
4. Mayonnaise;
5. One raw egg;
6. Salt;
7. Ground black pepper;

Preparing beef liver for frying : one of the main secrets, which is the basis for obtaining soft and tender liver, is its competent processing before cooking. They take raw liver and cut out all the veins and bile ducts from it. Next, remove all the existing film that covers the entire liver. If you leave the liver in a container filled with warm liquid for five minutes, the film will come off very easily. Do not forget that this stage of liver processing is the most important in the entire liver preparation process. If you do not remove the film, the end result will be a very bitter dish.

Preparation

• Take a container and pour milk into it. Then a raw chicken egg is broken into it. Next, take the liver and cut it into small pieces of medium thickness, equal to about two centimeters. The resulting pieces are dipped into a mixture of milk and eggs and left in it for forty minutes. This method Soaking can give the liver tenderness and special softness.
• Next, grease the frying pan with vegetable oil and heat it over high heat. Then reduce the heat and gradually remove the liver pieces from the mixture and place them in the frying pan. Do not pour out the remaining mixture, as it may be useful later. The liver is lightly fried on both sides, peppered and salted. It is not recommended to fry the liver for too long, as soaking it will be in vain if it is overcooked and becomes very tough.
• Then the onion is cut into thin rings and fried until golden brown in vegetable oil in a clean frying pan.
• Also prepare a medium-sized pan and lay out the layers in it in the following sequence: beef oven, a little mayonnaise, onions, mayonnaise, a little liver, mayonnaise, onions, and so on until the ingredients run out. Then, after soaking, pour the mixture that remains into the layers in the pan. The layers should float a little in this mixture. If there is very little mixture, you need to add water. This will not affect the softness of the liver.
• Add some salt to the contents of the pan and cover with a lid. Place it on low heat and simmer for ten minutes.
• After the time has passed, remove the pan from the heat. The finished dish is served hot. You will be pleasantly surprised delicate taste and the aroma of beef liver.

Cooking various fried foods from beef liver - it's really quite simple, you just need to try it once and you can see for yourself! So inexpensive, fast and Tasty dinner or the whole family will eat dinner with great pleasure. Also, a liver dish can be a great decoration for any holiday table.