Fried beef liver with onions cooks quickly. But this is not the main reason why she is loved. The liver is healthy and very tasty, it saturates and instantly restores energy reserves.

The recipe will be especially interesting for people who urgently need to increase the level of hemoglobin in their blood. like this dietary recommendation, in addition to medications, the doctor who discovers you have anemia (not just any anemia, really) will give you a prescription. The recipe is also easy to follow and very tasty.

Few weeks frequent use steam room beef liver- champion in iron content - with onions, also containing a large number of iron and vitamin C, which is important for its absorption, and your blood counts will improve.

Ingredients

(for 5 people)

• 500 grams of beef liver
• 1/4 tea cup olive oil
• 2 onions, sliced ​​into thin rings
• 1 Bay leaf
• a little flour for dredging
• 1/2 teaspoon dry white wine
• salt and freshly ground pepper

Preparation

Cut the liver into thin strips and then into small oblong pieces. Preheat on high fire remaining olive oil. Dip the liver pieces in flour and shake lightly to discard excess flour. Fry them on all sides for about 3 minutes.

Heat half the olive oil in a non-stick frying pan and fry the onion over medium heat until translucent but not discolored. Lightly salt the onion and add a bay leaf to it. Leave the onions on the heat for another 10-12 minutes to brown and soften, then place them on a platter.

Place the caramelized onion in the pan and, stirring, fry it along with the liver for another 1 minute. Pour the wine into the frying pan and leave it on the heat until almost all the liquid has evaporated. Sprinkle parsley on top, salt and pepper.

Serve with thin slices fried potatoes or white rice.

HOW TO PROPERLY FRY BEEF LIVER

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, this 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. Before you start cooking, you first need to choose the right one.

PREPARING 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 No. 1 TENDER FRIED LIVER WITH MUSTARD

Required ingredients:

Beef liver 600 grams;

Mustard 40 grams;

Vegetable oil 40 grams;

Butter 40 grams;

Flour 60 grams;

Salt pepper.

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 the liver over high heat 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. Liver fried in tomato sauce

Required Products:

Beef liver 700 grams;

Tomato juice 300 mg;

Parsley 40 grams;

Vegetable oil 50 ml;

Dried onion 5 grams;

Lemon juice 30 ml;

Salt pepper.

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:

Beef liver 600 grams;

Onions 3 bulbs;

Sour cream 500 grams;

Vegetable oil 50 ml;

Tomato paste 20 grams;

Flour 20 grams;

Sauce 20 grams;

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. Beef caramel liver in tomato

Required Products:

Beef liver 500 grams

Water 100 ml;

Ketchup 50 grams;

Flour 50 grams;

Brown sugar 40 grams;

Vegetable oil 30 ml;

Soy sauce 30 ml;

Vinegar 30 ml;

Garlic powder 5 grams;

Preparation:

The liver is cut into thin cubes. 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:

Beef liver 600 grams;

White wine 100 ml;

Garlic 4 cloves;

Red onion 2 pieces;

Parsley 1 bunch;

Butter 40 ml;

Cognac 50 ml;

Olive oil 10 ml;

Sea salt 10 grams;

Freshly ground black pepper 5 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:

Beef liver 700 grams;

Garlic 2 cloves;

Vegetable oil 40 ml;

Starch 7 grams;

Salt;

Ground ginger 5 grams;

Greenery;

Sauce 40 ml;

Chicken broth 40 ml;

Soy sauce 20 ml;

Tomato paste 20 grams.

Preparation:

The beef liver is thoroughly washed and prepared, cut into thin slices, and then these slices are cut into strips of two and a half centimeters. Ginger is mixed with starch and salt, half 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.

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

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

Take a closer look at the color of the blood flowing from the liver. It should be scarlet. If the blood is brownish, I do not recommend taking this liver.

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

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

Also, when purchasing, try to purchase edge pieces rather than the middle part of the liver. There are many vessels and films in the thick centers: sometimes it is very difficult to remove them. And the liver itself does not turn out as soft and tender as from the outermost areas. This has already been verified from my own experience. By the time you remove the large veins, you end up with some kind of torn product. From which you no longer want to cook anything.

Preparing to cook

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

Decide how you want to cook the liver - in large pieces or small bars. After this, cut the product into pieces. And then cook it according to the recipe you like. If you have your own signature, write below in the comments. I love trying something new :)

How long to fry

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

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

Recipes

Pieces with onions

You will need these products:

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

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

Heat butter and vegetable oil in a hot frying pan. Sauté the onion. Then fry the liver over high heat until browned. Add the mustard and mix everything well (the mustard should be evenly distributed over all the pieces). Then, reducing the heat to medium, continue frying until done. About 5 minutes before turning off the stove, salt the dish.

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

How to cook in sour cream

Grocery list:

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

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

In a dry frying pan, fry the flour until creamy. Peel the onion, chop it and saute it (you will need a separate vessel for this). Then sprinkle the liver with flour, add onions, sour cream and tomato paste or sauce. Mix all these ingredients thoroughly and bring to a boil. Then, reducing the heat to low, simmer the dish for another 10-15 minutes. And before serving, sprinkle the liver stewed in sour cream with herbs. Oh, I can’t... My mouth is watering :)

Liver, especially beef liver, is very useful product, which should be on the menu for both adults and children. But the problem is that not everyone loves her. Although, in fact, not everyone knows how to prepare it correctly. This is not as difficult as it might seem at first glance, but it is important to remember some basic rules that help fry beef liver with onions so that it is soft and juicy.

Ingredients:

• 0.5 kg beef liver;
• 1 large onion;
• 3-4 tablespoons flour;
• 4-5 tablespoons of vegetable oil;
• salt, ground black pepper to taste.

How to cook fried liver with onions

For frying, you should use fresh liver that has not been frozen - it will be more tender. The liver must be washed. If necessary, remove films. As for slicing, the thickness of the pieces is important - up to about 1 cm. But the shape itself of great importance does not have.

We transfer the liver to a convenient container and add boiling water to it - so that the liver is under water. We stir the liver so that all its pieces come into contact with boiling water: in this case, the surface of the liver is “brewed”, a microfilm is formed on it, which, when cooked in a frying pan, will prevent the juice from flowing out - therefore fried liver it will be juicy.

We keep the liver like this for a short time, just a couple of minutes. Then take out the liver and place it in a plate with flour. Bread each piece of liver in flour.

Pour vegetable oil into a frying pan and put on fire. When the pan is hot enough, place the pieces of liver there. We try to do this so that the pieces do not overlap each other. Heat a frying pan well with vegetable oil and lay out the pieces of liver, placing them loosely. Cook over medium heat for 2-3 minutes until the underside is lightly browned.

Afterwards, turn the liver over and fry the other side in the same way. The readiness of the liver can be checked as follows: pierce a piece of liver with a knife: if it leaks clear juice– the liver is ready, but if it is reddish, with blood, the liver is raw. Do not fry the liver for too long - it will become tough. Ready liver sprinkle with salt and black ground pepper and mix.

Transfer the onion liver to a plate.

Peel the onions and wash them. Cut the onion into thin half rings.

Place the onion in the same frying pan where the liver was fried. If necessary, add vegetable oil. Sauté the onion until transparent.

Place the liver on the onion and simmer over low heat for another 3-5 minutes.

Place the finished fried liver on a plate along with the onions.

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 to form a crust on the surface. golden brown crust, and the product remained soft inside.

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

Ingredients

• pork liver– 500 g
• chicken 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!