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Cook beef liver with onions and carrots. Stewing beef liver

Liver dishes are not only tasty and easy to prepare, but also healthy. Nutritious organ meats contain vitamins, essential fatty acids and essential trace elements. Often housewives are afraid of getting a tough, dry or bitter dish, so they avoid these recipes. Knowing the subtleties and nuances of cooking offal, you can get a soft, juicy and tasty liver, be it pork, beef or poultry liver.

How to cook liver with onions and carrots

The dish can be prepared in two ways, depending on the type of heat treatment chosen: stewing or frying. Use a frying pan or slow cooker. To prepare the liver, take beef, veal, pork or poultry offal. The dish is combined with many side dishes: buckwheat porridge, rice, vegetables, mashed potatoes, pasta. For soft and juicy liver it is recommended to adhere to the following rules:

  • mandatory removal of connective films, large vessels and ducts;
  • pre-soaking in cold milk for half an hour is desirable;
  • you need to lay out the meat in a well-heated frying pan;
  • fry or simmer for a strictly short time, otherwise hard pieces will turn out;
  • for an appetizing golden brown large pieces should be breaded in flour before frying;
  • salt the liver at the very end of cooking.

Liver recipe with onions and carrots

Remember the simple step by step recipes with a photo on cooking liver with onions and carrots. Even an experienced hostess will find new options for herself. delicious meals and dinners. Each recipe differs in the type of offal and method heat treatment... As for spices and seasonings, then the cook's will do it all. Both primitive black pepper and salt are suitable, as well as combined seasonings, including coriander, nutmeg, turmeric.

Fried

  • Time: 40 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content of the dish: 202 kcal / 100 g.
  • Cuisine: Russian.
  • Difficulty: easy.

The simplicity of this recipe is captivating, because creating a delicious dish in a short time is the dream of any housewife. Don't be afraid to experiment with spices. Non-standard original taste can be obtained by adding ground nutmeg. Remember also about the time to fry the liver - if you overexpose it on fire, then the dish will become excessively tough.

Ingredients:

  • chicken liver - 500 g;
  • onions - 2 pcs.;
  • medium carrots - 1 pc .;
  • ground pepper - a small pinch;
  • salt - 1 pinch;
  • turmeric;
  • sunflower oil.

Cooking method:

  1. Process the liver, cut into pieces.
  2. Peel the onion, cut into half rings or in any other way.
  3. Wash and peel carrots. Cut into strips.
  4. Pour oil into the pan, heat well, put the pieces of liver. Season with salt and pepper. Cover and simmer for about 10 minutes, stir occasionally.
  5. Add vegetables. Cover again for 5 minutes. Then stir. Add turmeric.
  6. Open the lid of the pan, add heat. At this stage, the chicken liver with onions and carrots is directly fried to the desired state. The process will take a little time: 3-4 minutes.

Stew

  • Time: 35 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 181.4 kcal / 100 g.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

Braised pork liver with carrots and onions is an easy-to-prepare dish that is cooked in a short time in a skillet under the lid. This is a great option for a quick lunch. As additional ingredient the recipe includes sparkling mineral water. Even a small amount can make a pork liver softer and more tender. Pasta is suitable for a side dish, vegetable salads or fig.

Ingredients:

  • pork liver - 0.5 kg;
  • onion - 1 pc .;
  • medium carrots - 1 pc .;
  • sour cream 15% - 100 ml;
  • mineral water with gas - 150 ml;
  • drinking mineral water - 150 ml;
  • vegetable oil - 50 ml;
  • ground pepper;
  • salt - 1 pinch;
  • coriander, paprika - to taste.

Cooking method:

  1. Process the liver. Cut into square pieces 3x3 cm in size. Soak in mineral water with gas for half an hour - this will make the meat more tender.
  2. Peel the vegetables. Cut the onion in half rings, chop the carrots on a medium grater. Can be passed through a harvester with a fine nozzle.
  3. Grease a frying pan with oil, heat well. Set on low heat. Put onion, fry until transparent golden brown.
  4. Add pieces of liver, mix. Set the burner flame to medium. Stir constantly so as not to burn. Fry until the liver changes color until Brown... Approximate time is 2-3 minutes.
  5. Add carrots, sour cream (or sauce), season, salt. Stir constantly so that the spices reveal their aromas and give the meat new tastes.
  6. Pour in mineral water, stir, cover. Reduce fire to a minimum. Simmer for a quarter of an hour, no more.
  7. The dish is ready. Can be served with any side dish.

With prunes

  • Time: 35 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 209.7 kcal / 100 g.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

An excellent combination of pork and prunes will impress even a gourmet. The use of paprika and tomato sauce in the recipe will add a mild spiciness and piquancy to the dish, but exquisite taste... The addition of other spices is not excluded, based on the personal taste preferences of the culinary specialist. Serve boiled rice, spaghetti, buckwheat or baked potatoes as a side dish for pork.

Ingredients:

  • pork liver - 0.4 kg;
  • prunes - 150 g;
  • tomato sauce - 80 g;
  • onion - 1 pc .;
  • carrots - 1 pc.;
  • sunflower oil;
  • paprika;
  • salt, spices.

Cooking method:

  1. Peel the onion, chop into half rings.
  2. Peel the carrots, cut into circles.
  3. Pour the prunes with boiling water, leave for 15 minutes. Can be cut into pieces if desired.
  4. Wash the liver, remove veins and films. It is not necessary to soak the product. Cut into medium pieces.
  5. Put the liver in a preheated pan with vegetable oil. Set power to minimum. Reduce heat and stir with a wooden spatula.
  6. As soon as the meat begins to change color, add spices (except paprika) and salt. Mix.
  7. Pour in tomato sauce with water. Simmer under the lid for no more than a quarter of an hour.
  8. Load onions, prunes, carrots. Add paprika to give the sauce a more intense red color. Cover the pan with a lid and simmer for 10 minutes. By this time, the vegetables and prunes will have softened.

In sour cream

  • Time: 40 minutes.
  • Servings Per Container: 8 Persons.
  • Calorie content of the dish: 125 kcal / 100 g.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

Poultry offal is good for preparing dinner. Liver in sour cream with onions and carrots is a great addition to any side dish. Everything is prepared very simply and quickly, and the best part is that your family will ask you to cook it. delicious treat more than once. Thanks to the sour cream sauce, the dish turns out to be very tender and soft, and the notes of garlic add a rich aroma.

Ingredients:

  • chicken (turkey) liver - 0.8 kg;
  • onions - 2 pcs.;
  • cloves of garlic - 2 pcs.;
  • carrots - 2 pcs.;
  • sour cream 25% - 200 g;
  • vegetable oil - for frying;
  • salt pepper.

Cooking method:

  1. Remove fat from the liver, cut in half.
  2. Peel the carrots, chop into strips. Cut the onion into half rings. Chop the garlic through a press. Fry everything in a pan with oil until golden brown.
  3. In a separate frying pan, fry the offal until half cooked, add frying.
  4. Pour sour cream, salt and pepper. Cover, simmer for a quarter of an hour.
  5. Serve with warm mashed potatoes or buckwheat.

Stewed in milk

  • Time: 30 minutes.
  • Servings Per Container: 7 Persons.
  • Calorie content: 138 kcal / 100 g.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

Beef offal by nutritional value slightly inferior to meat, but significantly surpasses it in terms of the content of vitamins A, E, D and group B. Contains trace elements necessary for the human body: Ca, Fe, K, Na, P, Mg, Zn. Any spices are allowed. aromatic herbs... Stewed liver in milk is soft and tasty thanks to milk sauce... For more healthy eating steamed and steamed vegetables are served as a side dish.

Ingredients:

  • beef liver - 400-500 g;
  • milk - 400 ml;
  • carrots - 1 pc.;
  • onions - 2 pcs.;
  • vegetable oil - 2 tablespoons;
  • ground coriander and cumin - 0.5 tsp each;
  • chopped greens - for serving;
  • salt, black pepper.

Cooking method:

  1. Process the liver. Cut into small cubes.
  2. Chop the onion in half rings. Chop the carrots on a coarse grater.
  3. Heat the pan. Unload the liver, fry until gray on all sides over high heat.
  4. Add onions, carrots, spices. Fry until golden brown.
  5. Pour milk into the pan. After boiling, reduce heat to low. Cover, simmer for 15 minutes.
  6. At the end, add salt to taste.
  7. The gravy will become thicker if you add a teaspoon of flour to it. Stir it thoroughly so that no lumps form. The mixture must be brought to a boil, turn off the stove.
  8. Serve with garnish and herbs.

In a multicooker

  • Time: 40 minutes.
  • Servings Per Container: 8 Persons.
  • Calorie content: 145.7 kcal / 100 g.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

Beef liver is deservedly considered useful by-product, which is a source of protein and B vitamins. To create a dish, it is better to use a combined seasoning that contains paprika, black pepper, dill, marjoram, nutmeg, coriander. Cooked liver with onions and carrots goes well with such side dishes as buckwheat, stewed vegetables, mashed potatoes.

Ingredients:

  • beef liver - 0.8 kg;
  • carrots - 1 pc.;
  • garlic - 5 cloves;
  • onion - 1 pc .;
  • sour cream 25% - 3 tablespoons;
  • greens - optional;
  • spices, salt.

Cooking method:

  1. Rinse offal, separate from connective tissue, remove veins and ducts. Cut into small pieces.
  2. Grate onions, carrots and garlic.
  3. Put 3 tablespoons of sour cream in a cup, pour a little water. Add spices. Knead the sauce until smooth.
  4. Put the prepared ingredients in the multicooker bowl. Pour over the resulting sauce. To stir thoroughly.
  5. Set the "Baking" mode on the appliance with a cooking time of 30 minutes. You can add a spoonful of flour to make the gravy thick. Stir from time to time so as not to burn. Add chopped herbs 5 minutes before the dish is ready.

Video

Or dinner is ready. How to deliciously stew pork liver with onions and tomato paste, will tell you in detail my recipe with step-by-step photos.

Grind in large shavings of cheese. Cut the peeled onion into half rings. Add flour to a bowl, add salt and pepper. Drain the liver with milk and dry the pieces gently. Each roll is in a mixture of flour and spices. Place in a heavy saucepan, pour oil well and heat. Place it on the liver and fry until golden brown. Place it in a separate bowl.

Braised beef liver with onions and carrots in a pan

Place the onion in a skillet and fry gently until soft. Open a jar of mushrooms, pour the marinade and place the mushrooms in a pot with onions. Recharge everything together for five minutes, stirring occasionally. Pour the liver into a saucepan, pour in the cream and mix. Sprinkle with grated cheese on top. Simmer heat and bring to a boil, covered until tender. Serve with potatoes or rice.

How to deliciously cook stewed liver with onions in a pan

First of all, we chop the onion, because all other manipulations will be done at a fairly fast pace, and there will be no time for slicing. Chop 1 large or 2 medium onions in half rings.

Now the next step is pork liver - 500 grams. It must first be defrosted, cut out all veins, tubes, films and rinsed under running water.

Recipe Meat Liver in Green Pea Sauce

Salt and freshly ground black pepper. Well-washed cinema liver and free incision channels. Cut out strips of product, season with salt and pepper, stir and wait until minutes. Peel the carrots and chop the onions: onions - small cubes, carrots - large chips. Place the pot in the oven, heat the oil and reload the vegetables.

Pickled cucumbers are peeled using a coarse grater and placed in a fried vegetable. Stir and cook for three minutes. Then change the liver, stir and cook, stirring occasionally, for ten minutes. The green ones wash, dry gently and crumble finely. Add peas in a skillet and chop fresh herbs. This will also add the finely chopped garlic, pour in the sour cream, stir, cover and hold for two minutes over the fire.

Then cut the offal into arbitrary pieces. This time I cut it into strips, but this shape is absolutely optional. You can cut it however you like.


Add 2 tablespoons of flour to the slicing and mix thoroughly. It is important that each piece is completely floured.

Recipe Liver of meat in cream, cooked in pans

Pre-washed with liver films, remove the pipeline and cut into large pieces about one centimeter thick. Each part is slightly off-putting. In a deep bowl, break the eggs, season with salt and pepper and spices. Beat the egg mixture with a fork or whisk.

Each piece of liver is dipped in an egg, then rolled into flour and fried in a heated oil well on both sides. Fry runs out of time for a couple of minutes on both sides. The onions are peeled, cut into small pieces and fried in the same panel as the fried liver.


When frying, the flour will not allow the juice to come out, and the liver will remain soft and juicy.


Meanwhile, vegetable oil boiled in a frying pan. It will need no more than 3-4 tablespoons.

Ingredients for the preparation of the dish "Venetian style beef liver stewed with onions"

Place a piece of fried liver in a saucepan. Top with fried onions and cover with a second piece of liver. Then lay out until full. Place the remaining egg ketchup and sour cream in the ketchup. Stir the mixture completely and pour it into the pot of liver. If there are no lids, then the pan can be covered with a layer of dough. We put the pots in a cold oven. Bring the heat to medium and cook the liver for about an hour. You can serve vegetables, pasta or boiled potatoes as a dish.

We put the liver in a pan and fry it at the maximum power of the burner, at a fast pace.


As soon as the pieces are browned, add onion half rings. Reduce heat to medium and fry the liver and onions for 1 minute.

Recipe Liver of meat in sour cream with vegetables

Pour water over the liver and rinse for an hour. Then wipe it out of the foil, cut the ducts out of the liver, and cut into cubes. The onion is cut into small pieces. Large carrot slices. Pour some oil into a saucepan and heat over medium heat. Bake vegetables, stirring occasionally, until golden brown.

In a skillet divided into breadcrumbs in oven flour. Fry for five minutes on high heat, stirring constantly. Then pour in some water, add sour cream, stir and simmer, cover for 20 minutes, turn off the heat and leave the liver in the milk drink for a while.


Add 1 heaped tablespoon of tomato paste to the frying.


Stir the contents of the pan and heat everything together for another 1 minute.


Before frying the locking liver slices in flour, she will not let her lose her juices. Begin burning the liver over the heat into pieces as it forms a crust. Then swirl the heat up and bring it over low heat. before preparing liver sauce in milk or water. If you like that this sauce is too much, it can dissolve milk or sour cream. If sour cream is mixed with a spicy tomato sauce, the dish will come off with a spicy flavor. Place water in a saucepan. Add potatoes and cook for about 25 minutes.

Add 2.5 cups of water (capacity 200 grams). It is best to use hot water to maintain the temperature. From the spices, add salt to taste, black ground pepper and bay leaf. As soon as the liquid boils, close the lid and leave to simmer for 10 minutes.


Use a knife to check if the potatoes are ready. If the knife drops easily, it is cooked. Otherwise, continue cooking for a few minutes. While the potatoes are cooking, cook the beef liver with mustard sauce as follows. Wash the beef liver well until there is no more blood on the surface. Place on absorbent paper.

Place the beef liver on a plate. Add 1 clove of garlic, half a cubic broth, a pinch of pepper and chili, a teaspoon of mustard, and a tablespoon of vinegar. Stir well to allow the spices to penetrate. At this point, you can cover and marinate for 30 minutes to 1 hour, the liver will only get better.

Pork liver stewed with onions and tomato paste is ready!


Garnish is laid out on portioned plates, for example, like mine - from, stewed liver with onions, and everything is poured with sauce.


Place the marinated beef liver in the skillet. Boil until the water has completely evaporated. Turn back and press down on the fork to flatten it so that the inside is cooked. Remove the pieces of liver, wash the pan and add 2 tablespoons of oil.

Braised chicken liver

Brown beef liver for about 5 minutes, turning occasionally. Add the chopped onion and the second chopped garlic clove. Add the remaining two tablespoons of oil, one teaspoon of mustard, cubic broth, and pepper. Mix and leave to brown for about 5 minutes, stirring occasionally.

Pork liver cooked according to this recipe turns out to be very soft and juicy.


Try to diversify your diet by serving stewed liver with onions for lunch or dinner. I am sure that your eaters will not remain indifferent. Bon Appetit!

Add ½ cup water and a tablespoon of vinegar. Mix and simmer over medium heat for about 5 minutes. When potatoes are cooked, drain and add warm water. Leave in warm water for 5 minutes. Cut each potato into 3 or 4 pieces. Place the potatoes on a plate.

Steak with beef, bread, milk, butter, onion, anchovies, capers sauce. Beef burger with salad of beef, bread, onion, garlic, pepper, salt, pepper. Tart with beef and vegetables from: beef steak, onions, carrots, broccoli, zucchini, chili, salt, pepper, oil.

In Japan, Kobe beef is sold at pepper prices and is considered a delicious delicacy by beef lovers everywhere. It is delicate, aromatic and offers a flavor that is described as spicy, tasty, with an intense meat flavor. Ground beef is an Asian-influenced food worthy of its tempting name, with a flavor that meets all expectations. First, a piece of lean meat, moss, boneless, or witch-like tendon is selected.

Before you start cooking, you need to buy a suitable liver. If you are faced with a choice: to buy fresh or frozen, then take, of course, fresh. The quality will be much better. Pay attention to the smell and color of the selected piece. There should be no stains! Only an even uniform color and a pleasant smell. If there is the slightest hint of a smell that is unpleasant to you, skip the purchase so as not to purchase a stale product.

Recipe for making beef liver stewed with venetian onions

Short ribs come from the front of the calf and are therefore much more in demand. For this reason, they are harder and thicker than other cuts of meat. Cow tongue: tongue, onions, celery, carrots, olives, oil, salt. This is one of the recipes for Thai cuisine. A hot bowl of curry is enveloped in the aroma of spicy spices, rich and creamy coconuts and fresh coriander. This dish is served with a large sauce along with a serving of rice. The color is due to the fresh red pepper.

Which liver is better?

This village specialty has a long tradition among colonists and their descendants in South Africa. The recipe is based on a simple marinade of easily purchased Asian ingredients: soy sauce, mirin, sesame oil, sesame seeds, garlic, ginger and sugar. Wellington beef: beef, butter, butter, mushrooms, liver, egg.

Which liver is better?

Often, you may wonder which liver to buy: pork, beef or chicken. The choice depends on what you love more. Beef liver is tougher and rougher than pork liver, but it is healthier. Pork liver is more tender and has a slight bitter taste and red-brown color. Chicken liver is a dietary and delicacy product. Low-calorie, it contains many vitamins: A, B2, B9, PP. Any liver is useful for hematopoiesis and maintaining immunity. It is known that any liver is a tasty and healthy product, but not everyone knows that it is most useful when stewed. But how many people know how to stew the liver so that its useful properties are preserved, and the dish remains tasty?

A cow's chest is ideal for a grilled steak, provided it is prepared properly, because it is a rather thick and hard piece of meat. Grilled steak is very popular in the United States and especially in Texas. Beef steaks come from: beef, salt, pepper, butter, onion, butter, brandy, sour cream.

Bitty tartare with capers: eggs, mustard, butter, capers, pepper, sparrow. Although this dish does not contain olives, there is little imagination to understand the link. Use very thin, battered beef slices that are stuffed and wrapped tightly.

Cooking recipes

Chicken liver

First, let's figure out how to stew chicken liver, the most tender of all.

  • liver - 600 g;
  • onions - 1 medium onion;
  • sour cream - 2 tbsp. spoons;
  • vegetable oil;
  • salt, spices if desired.
  • Wash the liver;
  • Cut the onion into half rings and fry it;
  • Put the liver in the onion, continue to simmer for 15-20 minutes;
  • After 10-15 minutes. add sour cream, salt and spices.

Beef (or pork) liver

Now it's time to learn how to stew beef liver to make the dish delicious. The difference in the preparation of beef and pork liver is small, it's all about the pre-processing.

Popularly called "Keith and Sydney Pudding", this type of food is popular in the UK and in all countries where British influence is felt. Most pubs have included this pudding on their menu. Tense beef clove: butter, pancetta, onion, garlic, mushrooms, bell, wine, carrots, celery.

Pastyrma is the name for beef, dry and salted, from Turkey, where it is consumed in large quantities today. The name comes from the Turkish word for "pressing" and refers to how Turkish horsemen preserve meat by placing the slices under the saddle, in the lateral direction where they were pressed well.

The beef liver is covered with a film, which is better to get rid of before cooking. To remove it, you need to make an incision from one of the edges of the liver and, prying it with a knife, easily pull. Try not to use force, and the film will come off easily and completely. And be sure to remove the veins, fat, and bile ducts. Frozen liver must be completely defrosted beforehand.

Beef roll in vegetable sauce: beef, cucumber, carrot, celery, bacon, mustard, egg, salt, pepper. Mushroom toast with mushrooms: butter, beef sprout, onions, carrots, celery, garlic, wine, beans, oil. Beef steak with olive oil: sparrow, salt, oil, olive oil. Ingredients: 1 spoon of rough saline olive oil etravirgin 100 g oil. Preparation: Sprinkle salt over the meat and then sprinkle with a little oil.

  • liver - 500 g;
  • carrots - 1 pc.;
  • vegetable or butter oil;
  • salt pepper;
  • Bay leaf;
  • sour cream -100 g;
  • milk - 1.5 liters.
  • Pour milk into the prepared liver and stand for 2 hours. Then rinse and cut into slices or strips;
  • Cut onion into half rings, carrot strips;
  • Fry onions until brownish, put carrots, add salt and pepper;
  • After 5 min. place the liver in a frying pan and close it with a lid; simmer for 10-15 minutes;
  • Add sour cream to the dish and continue stewing for 5-7 minutes; in 1-2 minutes. until the end of stewing, put bay leaf in the pan.

Serving to the table

When the liver is ready, it is better to remove the bay leaf so that it does not add bitterness to the dish. It is recommended to cook the liver in one go and serve immediately after cooking. When heated, it loses its taste and softness. The main thing in cooking is to know how to stew the liver deliciously and have the desire to do it.

Beef liver is the best source of B vitamins and others nutrients... She must certainly be present in our menu. You just need to be able to cook it correctly. In our article, we want to talk about how delicious and soft, so that it will please all family members.

Liver stewed in milk

The liver is a special product that can be spoiled during cooking, or, on the contrary, can be made from it delicious dish... You just need to know the little tricks. The liver in milk turns out to be incredibly soft and tender. To prepare it, we need following ingredients:

  1. A glass of milk.
  2. ½ kilogram of beef liver.
  3. A couple of garlic cloves.
  4. Two onions.
  5. Salt.
  6. 1/3 cup water.
  7. Ground pepper.
  8. Vegetable oil.
  9. Three tablespoons of flour.

Recipe

Stewed in milk, easy to perform. Before you start cooking, you should prepare the liver. It must be cleaned of films and veins, and then cut into cubes, each of which is divided into three parts and beaten off on both sides. Next, roll each piece in flour and send it to a pan with vegetable oil.

The liver must be fried until pink on both sides. Now you can pour water into the pan so that it covers half of the pieces, and on top you can spread the onions, cut into rings. The liver should be stewed for a couple of minutes, after which it must be turned over. The pieces gradually turn brown. Next, fill the pan with milk so that it completely covers the liver. Instead of milk, you can also use sour cream, but you need to dilute it a little with liquid. As soon as the mixture in the dishes begins to boil, you need to start stirring it so that it does not burn. At that moment, when the liver darkens and becomes the same color with the gravy, you can add pepper, salt, and then cover with a lid for five minutes. Then you can add garlic, passed through a press. Finished beef liver with onions has a light brown hue and is half-covered with gravy. She is very tender and juicy inside. Perhaps such a recipe for beef liver (stew) will be to someone's taste and will help them learn how to cook an excellent addition to a side dish.

Liver with onions and carrots: ingredients

Stewed with onions and carrots is delicious and healthy dish... To prepare it, we need to take:

  1. One carrot.
  2. ½ kilogram of liver.
  3. A glass of broth.
  4. Three tablespoons of flour (tablespoons).
  5. Two onions.
  6. ½ teaspoon sugar.
  7. Vegetable oil.
  8. Salt.
  9. ½ teaspoon paprika.
  10. A teaspoon of curry.

Beef liver recipe, stewed with carrots and onions

Defrost the liver and clean it from films, then wash and cut. Each piece must be salted and dipped in flour, then quickly fry over high heat until a crust appears. After that, you can add carrots with onions and spices. Mix all ingredients and add vegetable oil.

The liver must be fried until the carrots are golden and the onions are translucent. Then all this should be poured with broth and simmer over low heat for at least five minutes after the mixture boils. This recipe beef liver, stewed with vegetables, is completely simple to perform, and cooking does not take much time.

Liver in sour cream: ingredients

Continuing the conversation about how to cook tasty and soft beef liver, you should definitely remember the recipe with sour cream. The spice sauce gives the finished dish an unusual pleasant and spicy taste... To bring the recipe to life, take the following ingredients:

  1. Five tablespoons of sour cream (tablespoons).
  2. One onion.
  3. A couple of cloves of garlic.
  4. Half a kilo of liver.
  5. A tablespoon of flour.
  6. Vegetable oil.
  7. 1/2 teaspoon nutmeg.
  8. A teaspoon of dill (fresh or dried).
  9. Salt.
  10. A teaspoon of sweet paprika.
  11. Ground pepper.
  12. ½ teaspoon coriander.

Cooking liver in sour cream

Prepare the liver for cooking, cleaning it from films. To simplify the process as much as possible, you can pour boiling water over the product, then the film will separate without problems. Next, cut the liver into slices and put in a preheated pan. Simmer with constant stirring so that the food does not burn, until the liquid has completely evaporated. Then add vegetable oil, garlic, onion, dill and all the spices (do not add salt and pepper yet). Fry all ingredients for five minutes. Of course, if you are not a supporter of spices, then they can be excluded from the recipe. Then add one hundred milliliters of water, bring to a boil and cover with a lid.

Simmer for at least ten minutes, after which sour cream, salt and pepper are added to the liver. Dilute flour in half a glass of water. But this must be done so that there are no lumps. The resulting solution is introduced into the liver. Next, cook on very low heat, stirring constantly, until the gravy thickens. The dish should be infused for about fifteen minutes, after which it can be served. The whole family will love this soft beef liver. Moreover, stew incredibly helpful.

recipe in a slow cooker

For those housewives who own multicooker, we want to offer a recipe for cooking liver with its help.

Ingredients:

  1. One onion.
  2. One carrot.
  3. 0.6 kilograms of liver.
  4. Three tablespoons of vegetable oil (tablespoons).
  5. Flour.
  6. Pepper, salt.

For sour cream sauce, take:

  1. ½ teaspoon of mustard.
  2. Four tablespoons of sour cream (tablespoons).
  3. Clove of garlic.
  4. 1/2 teaspoon of dry parsley and dill.
  5. A glass of cream or milk.
  6. Pepper, salt.

The onions must be peeled and cut into half rings. Rub the carrots on a grater (preferably on a coarse one). We wash the liver, clean it from films and cut into small pieces. Mix the flour with salt and pepper, then roll the liver into the mixture.

Pour oil into the multicooker bowl and select the "Baking" mode. At the same time, we set the cooking time - forty minutes. You need to warm up the multicooker for a couple of minutes and only then put the liver in heated oil. We cook it for ten minutes and do not forget to stir. Then add carrots and onions, mix. After another ten minutes, pour in the sour cream sauce and continue cooking (continue to stir). After the end of the program, turn off the heating and close the lid. The finished dish should be infused for about five minutes.

To cook, you need to mix sour cream with garlic passed through a press, mustard, herbs, salt and pepper. And then add more cream or milk and mix. The sauce is ready.

Another recipe for a multicooker: ingredients

This recipe is simpler in the sense that it requires less participation of the hostess in the preparation. What, in fact, are good multicooker.

Ingredients:

  1. A kilogram of the liver.
  2. A glass of sour cream.
  3. Glass of water.
  4. Three onions.
  5. Three tablespoons of flour (tablespoons).
  6. One carrot
  7. A spoonful of sugar (tea).
  8. Ground pepper.
  9. Vegetable oil.
  10. Salt.

Cooking the liver in a slow cooker

The liver must first be cleaned and soaked in water (about an hour). Then we cut it into pieces. Chop the onion into thin half rings, rub the carrots. Pour oil into the multicooker bowl and heat it up. In the "Baking" mode, fry the onion, liver and carrots for twenty minutes.

The liver is very universal product fast food... Dishes from it are tasty and healthy. In addition, the liver is an alternative to meat, and even surpasses it in quality in some properties. With its help, the hemoglobin of the blood is raised. But it is worth remembering that for such purposes it is necessary to use only fresh beef liver. Unfortunately, the frozen product is of little use.

When purchasing a liver, it is worth choosing pieces that have the least amount of films and vascular walls. A high-quality product is elastic and juicy, has a dark red color. In order for the liver to be soft, you can soak it in water, milk, grease with dry mustard. Food preparation rules are simple. You need to cook the liver on low heat, it is afraid of overdrying, and it should be salted at the very end.

Since the liver is healthy and nutritious, it should be consumed not only by adults, but also by children. And babies do not always eat it willingly. But if you pick up suitable recipe with sour cream sauce or milk, then delicious and tender liver, disguised in sauce, may well please the kids.

Instead of an afterword

In our article, we have covered the most interesting recipes stewed beef liver... Delicacy product for correct preparation incredibly tasty and healthy. We hope you enjoy one of our recipes and find some product selection tips useful.

Rinse the liver, remove the hymen and veins. Cut into large portions 1 cm thick Beat off the liver pieces on both sides on cling film.

Salt the broken pieces of beef liver.

Pepper the liver and leave to soak for 10 minutes.

Pour flour into a bowl. Roll each piece of liver in flour on both sides.

Preheat a frying pan, pour 1-2 tablespoons of vegetable oil into it and put the liver breaded in flour.

Place the cooked liver on a plate.

Peel carrots and onions. Chop the onion and grate the carrots on a coarse grater.

Wash the pan where the liver was fried and pour 1 tablespoon of vegetable oil into it, then add the onions and carrots and mix.

Add to vegetables butter and simmer onions with carrots, stirring occasionally, over low heat until half cooked.

Pour 3 tablespoons of water into the vegetables and put the pieces of beef liver on top.

Cover and simmer over low heat for 10-15 minutes, while stewing, turn the pieces of liver once.

At the end of cooking, you can add herbs and garlic to add flavor to the dish. Appetizing, delicious fried beef liver with onions and carrots is ready! We lay on the table, serve with any side dish of your choice.

This is not the first time I have cooked fried beef liver with onions and carrots according to this recipe, and it always turns out delicious and tender, try it too.

Bon Appetit!

Such an offal as liver is, in my opinion, a reason for the fantasies of any housewife. After all, there are so many recipes from the liver, and everyone wants to make their dish unique. The main advantage of the offal is the speed of preparation, and, of course, beneficial features... And it doesn't matter what kind of liver you use: beef or chicken. Both copies have elements that are very necessary for a person. Beef - dietary product, containing a large amount of retinol and B vitamins. Chicken - contains folic acid, and also helps to strengthen the immune system. Therefore, which liver to choose is up to you, and you can cook according to one recipe.

Today I will make a wonderful dish from chicken liver with vegetables and creamy gravy, namely, I will stew the offal with carrots, onions and sour cream. For this I will take: olive oil and butter for stewing vegetables, directly onions and carrots, as well as chicken liver, for gravy you will need sour cream, flour and water, from spices - ground black pepper, salt, dried dill and garlic.

Ingredients for cooking stewed liver prepared with sour cream, carrots and onions, let's get started!

Cut the onion into thin half rings.

Rub the carrots on a fine grater.

Heat the pan, add butter, pour in olive oil.

We transfer the prepared vegetables to the pan.

Simmer over low heat, covered, until the ingredients are soft (about 10 minutes).

We wash the liver, cut it into small pieces if necessary.

We shift the liver to stewed vegetables, salt to taste.

Simmer everything together until the liver is almost ready (10-15 minutes).

Then add the following ingredients: flour, black pepper, dried dill and garlic.

Stir and keep on fire for about 5 minutes. Pour water into the pan, add sour cream.

Stir and simmer for another 10 minutes, until the gravy thickens.

After the specified time, the gravy will become more uniform. Turn off the heat and leave it under the lid to brew for 10-15 minutes to get a richer taste.

Stewed liver with sour cream, carrots and onions is ready! Bon Appetit!