Very tasty liver fried with vegetables is a healthy hot dish that is perfect for an early hearty dinner. Thanks to the unique properties of the liver, the dish turns out to be very juicy and satisfying. Soaking the juice of fresh vegetables, beef liver is filled with their aroma. I invite you to enjoy this delicious, incredibly tender and soft dish of liver and vegetables: right now let’s go to the kitchen and start cooking.

Ingredients:

• 0.5 kilograms of beef liver;
• 100 grams of frozen green beans;
• 100 grams of sweet bell pepper;
• 150 grams of tomatoes;
• 100 grams of carrots;
• 100 grams of onions;
• 2 cloves of garlic;
• 3 tablespoons soy sauce;
• 100 milliliters of vegetable oil;
• black pepper and salt - to taste;
• milk (for soaking the liver).

Very tasty fried liver with vegetables. Step by step recipe

1. We wash the beef liver well, remove the film and remove the bile ducts. Soak in milk. At this time we will prepare the vegetables ourselves.
2. Cut the sweet bell pepper into thin strips.
3. Cut the carrots into thin slices, slightly diagonally. Cut the resulting pieces in half.
4. Cut the onion into thin half rings.
5. Cut the garlic into three parts and cut into large pieces.
6. Cut medium-sized tomatoes into eight parts (if small, then into 4 parts).
7. Remove the liver from the milk and cut into large pieces (if possible, cut out the remaining bile ducts).
8. Heat odorless refined vegetable oil in a frying pan and lay out all the vegetables at once, except tomatoes: onions, carrots, frozen green beans, bell peppers.
9. Fry the vegetables for three minutes, stirring occasionally.
10. As soon as the carrots become soft, move the vegetables to the edges of the pan and place the liver in the middle.
11. Fry the liver, stirring. As soon as it turns white, mix with vegetables and continue frying until half cooked.
12. Advice. How to check whether the liver is half-ready? Take a piece and break it: if the liver is pinkish inside, it means it has reached the desired degree of readiness.
13. At this moment, put the tomatoes in the pan and fry everything together for another 2-3 minutes until the liver is ready.
14. Turn off the heat, pour soy sauce into the pan, add garlic. Salt and pepper to taste. Mix.
15. Ready beef liver is soft, the same color inside and outside.

Serve tender beef liver with potatoes baked in their jackets - simply delicious. Liver with vegetables, incredibly tasty and aromatic, will appeal to even sophisticated gourmets. Prepare it according to our recipe - and there will be no limit to gratitude. Stay on the “Very Tasty” website - and always be aware of new products.

Liver with vegetables is a simple, healthy and budget-friendly dish. It is ideal for those who are watching their figure, because the calorie content of the finished food is on average only 82 kcal per 100 grams. Below are some very tasty recipes.

Beef liver stewed with vegetables - step by step photo recipe

When beef liver is stewed in sour cream sauce with the addition of vegetables, the obvious “liver taste” disappears. The by-products are soaked in a mixture of vegetable juices and are simply transformed, approaching the taste of regular meat. The classic version of lunch involves serving a ready-made dish with boiled potatoes or thin spaghetti.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

• Liver: 400-500 g
• Sour cream: 100 g
• Tomatoes: 3-4 pcs.
• Carrots: 2 pcs.
• Bow: 1 pc.
• Bell pepper: 1 PC.
• Salt: 1 tsp.
• Flour: 2 tbsp. l.
• Vegetable oil: 80-100 g
• Water: 350 ml
• Ground black pepper: 1/3 tsp.

Cooking instructions

The contents are mixed, covered and placed on low heat. The dish is simmered at a gentle boil for 40 minutes. The heat is turned off when the main ingredient reaches the desired stage of softness. The stewed beef liver is served hot, not forgetting to scoop out the sour cream and vegetable sauce. The cooled sauce will thicken, but overall the dish will remain as tasty as hot.

Chicken liver with vegetables

Ingredients:

• chicken liver - 350 g;
• carrots - 80 g;
• white onion - 80 g;
• zucchini - 200 g;
• sweet pepper - 100 g;
• salt - 8 g;
• sunflower oil - 30 ml.

Preparation:

1. Chop the onion randomly and fry.
2. Cut the carrots into slices and place in the pan with the onions. Cover with a lid and cook for 7 minutes. Transfer the vegetables to a separate plate.
3. Wash and dry the chicken liver.
4. Pour sunflower oil into a saucepan and heat it. Place the liver in an even layer and lightly fry on each side (about 30 seconds).
5. Place thinly sliced ​​peppers and zucchini in a saucepan. Add onions and carrots.
6. Close the lid and simmer the contents for 25 minutes. Add salt and simmer for another 5 minutes.

Recipe for pork liver cooked with vegetables

Products:

• pork liver - 300 g;
• vegetable oil - 20 ml;
• tomato - 100 g;
• onion - 2 pcs.;
• garlic - one head;
• flour - 80 g;
• carrots – 1 pc.;
• salt - 7 g;
• black peppercorns - 5 peas.

What to do:

1. Free the offal from the films, remove the bile ducts and rinse thoroughly.
2. Chop the onions into half rings. Grate the tomatoes and carrots. Finely chop the garlic.
3. Cut the liver into small pieces and roll them in flour.
4. Place the liver slices into the vegetable fat heated in a frying pan. Season with salt and pepper. Fry on each side until brown.
5. Add onions, tomatoes and garlic. Simmer for another 10 minutes.

Turkey liver stewed with vegetables

Components:

• turkey liver - 350 g;
• mixture of fresh or frozen vegetables - 400 g;
• white onion - 40 g;
• olive oil - 20 ml;
• boiled water - 180 ml;
• salt - 12 g;
• black pepper - 8 g.

How to cook:

1. Cut the onion into rings.
2. Wash the turkey liver and cut into small pieces.
3. Blanch the vegetables in salted boiling water for about 3 minutes. Then pour cold.
4. Pour olive oil into a saucepan. Warm it up. Add liver and onions. Fry for 2 minutes over high heat.
5. Add vegetables, water to the saucepan and simmer for 30 minutes.
6. 5 minutes before the end of stewing, add salt and pepper. Mix everything.

1. Before cooking, it is advisable to soak the liver in milk for 2 hours - this will make the product tender and juicy.
2. Fry offal for no more than 4 minutes, otherwise the tender meat will be tough.
3. The first minute you need to fry over very high heat - this will keep all the juices inside under a golden crust.
4. It is advisable to cook only from chilled and not frozen raw materials.
5. Salt must be added at the end of cooking.
6. The liver will be softer if it is stewed with the addition of a pinch of sugar.

Liver itself is a pretty tasty, nutritious product, but to make it truly delicious, I suggest cooking the liver with vegetables. Chicken liver is best suited for this dish, as it is more tender and soft.

Ingredients:

(4 servings)

• 400 gr. chicken liver
• 200 gr. chicken breast (optional)
• 1 large onion
• 3 medium salad peppers
• 3 medium tomatoes
• 1/3 cup boiling water or white wine
• salt, pepper, spices
• 2-3 pcs. bay leaf
• vegetable oil

• We start preparing the dish by preparing the liver. Chicken liver always contains a small amount of blood and not very appetizing films. Therefore, the liver needs to be placed in some container (for example, a small saucepan) and rinsed, changing the water several times. After this, the films are cut off with kitchen scissors, and the liver is divided into portioned pieces slightly smaller than a matchbox.
• In this recipe, I suggest using a small amount of chicken breast along with the liver. This is done for two reasons: firstly, another exquisite taste touch is added to the dish, and secondly, the mixture of dark pieces of liver and light pieces of breast greatly decorate this dish and make it more festive. So, if you, like me, decide to use some brisket, you should also cut it into pieces slightly smaller than the liver pieces.

• Next, chop the onion. Peel the onion and cut into half rings. The thickness of the half rings should be at least 0.5 cm. If we cut the onion thinner, it may fall apart during the cooking process.

• Let's move on to the lettuce peppers. For the beauty of the dish it is better to use colored salad peppers. Wash it thoroughly, remove the core and seeds, and then cut into strips.

• Pour a small amount of vegetable oil into a frying pan and fry the onions and lettuce peppers in it for 3-4 minutes. You can put them in a frying pan together.

• Add chopped liver and breast to the onions and peppers.

• Pour 1/3 cup boiling water or white wine into the mixture. Of course, it tastes better with wine. You don’t have to worry about the presence of wine in the dish, because... When heated, the alcohol evaporates. By the end of cooking there will be no degrees, but the liver and gravy will acquire an exquisite, sophisticated taste.
• Salt, pepper, add bay leaf and favorite spices. Personally, I use either suneli hops or a set of spices for chicken. After this, carefully mix the contents of the frying pan and simmer over medium heat.

• Adding water to the frying pan, juice from the liver, meat and vegetables will add up to quite a lot of liquid. Continue cooking until most of this gravy has evaporated. This will take approximately 7-10 minutes.
• When we see that there is very little liquid left in the pan, and the liver and meat are almost cooked, add the tomatoes cut into slices. You can’t add tomatoes before, otherwise they will simply fall apart. Then mix everything again and leave on the fire for another 2-3 minutes.

• After these 2-3 minutes, the dish is ready. You can remove it from the heat and place it on plates.

• Liver with vegetables can be eaten either separately (which, in my opinion, is somewhat wasteful) or with a side dish. A lot of things are suitable as a side dish for this dish, for example, any pasta, boiled or mashed potatoes, buckwheat or millet porridge.

The liver (of any pet) contains many useful substances, it is especially rich in iron compounds, which makes it a very valuable dietary product. Liver cooks quite quickly, especially chicken liver. Stewed liver with vegetables is not difficult to prepare, and it is also quite quick.

We choose good, fresh chicken liver without streaks of bile.

Ingredients:

• chicken liver - about 400 g;
• onions - 1−2 pcs.;
• sweet red pepper - 1 pc.;
• garlic - 2 cloves;
• ground black pepper and other dry ground spices;
• different greens;
• vegetable oil;
• salt.

Preparation

Fry the onion, cut into quarter rings, or sauté in a frying pan until golden brown. Add chicken liver (it’s better to divide and cut each into 2-3 pieces). Sauté everything together until the color changes and add pre-prepared (cut into thin short strips) red bell pepper. If necessary, add 20 ml of water. Let's add spices. Simmer covered, stirring occasionally, for 8-15 minutes. Towards the end of the process, season with garlic. Serve with any side dish, garnished with herbs. Table wine can be served.

Beef liver stewed with vegetables

Ingredients:

• beef liver - about 400 g;
• medium fat milk - about 200 ml;
• onion - 1 pc.;
• garlic - 1-2 cloves;
• dry spices;
• vegetable oil;
• salt.

Preparation

Cut the liver into pieces (slices) or strips about 2 cm thick and place in a mixture of milk and spices for at least an hour (preferably 2) so that it becomes softer and the specific smell goes away. Immediately before cooking, rinse with water.

Sauté the onion, cut into quarter rings, in a frying pan. Add liver to the pan. Simmer, stirring occasionally with a spatula, for 15 minutes (no longer needed, otherwise it will become hard, like a rubber sole). Towards the end of the process, season with chopped garlic and pepper. Serve with any side dish, perhaps with boiled rice or mashed potatoes. Red table wine can be served.