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Fried beef liver: recipes with photos, calories, tips

Beef liver is a popular ingredient for many dishes. However, an appetizing and tasty dish will only work if you use high-quality and fresh products. How to choose the right liver? There are some important tips:

  • best to buy fresh and unfrozen product. If it is frozen, it is likely that its shelf life has already expired, because this meat remains fresh only for the first 48 hours;
  • for frozen organ, the cut should be even and covered with a thin layer of ice. If you press on this cut, then the ice should quickly melt;
  • the color of fresh liver is the color of ripe sweet cherry. The older the animal, the darker the color;
  • if the liver has a brick tint, most likely the animal was sick;
  • if the white film separates easily from the liver, then the product is fresh. But if there are bubbles on the film, it means that the liver has been infected with parasites;
  • You should not buy a product that has a gray patina or leeward.

When buying this by-product, it is better to use these tips, because the quality of the product directly affects the health of those who will eat it.

Despite the fact that the liver is a by-product, you can make excellent dishes from it that are not inferior to meat, except for the cost. The main thing is to use the right recipe!

  1. Wash the liver, remove all films and bile residues. Cut into pieces (preferably in small pieces of 4-5 cm.) And pour them with milk for 10-20 minutes. It is necessary that all the bile is gone from the liver;
  2. While the meat is soaked it is necessary to peel and chop the onion. You can chop up the pieces, but it is best to cut into half rings so that the size of the liver and onions were similar;
  3. Remove meat from milk, breaded in flour and add spices;
  4. Pour oil into a frying pan and heat it over medium heat, put the liver on top of it and fry the onion under the lid for 15-20 minutes, turning it over;
  5. Serve with any side dish.

This dish is very simple to prepare, but at the same time quite refined. Liver, prepared in this way, remains juicy and soft, revealing all its taste.

  • liver — 700 gr .;
  • bulb onion;
  • tomato — 2 pieces;
  • flour — 100 g .;
  • sour cream — 200 gr .;
  • dried basil — one teaspoon .;
  • salt, pepper — half a teaspoon;
  • water — 2 cups;
  • oil for roasting;
  • fresh dill — a couple of twigs for decoration.

Cooking time: 40 minutes.

Caloric content: 220 kcal. per 100 grams.

  1. Wash the by-product, remove all bile ducts and films. Cut into medium pieces no longer than 4 cm;
  2. Peel the onion and chop it. It is possible by simple cubes, and it is possible by half rings. Wash tomatoes, make small cuts on them and keep in boiling water. Peel and finely chop or grate;
  3. Heat the oil in a pan, put the liver into it and fry quickly on high heat, stirring constantly. Roasting time about 7 minutes;
  4. To the onions, put the onions together with the tomatoes and, stirring, fry over low heat for another 5 minutes so that the juice is formed;
  5. Pour the flour over the meat in an even layer, and then sour cream;
  6. Stir everything, add spices and stir again;
  7. Add two glasses of water and mix again. Cover the pan with a lid and simmer all for 10 minutes on low heat;
  8. Serve the dish with a side dish, sprinkled with finely chopped dill.

Such a dish will turn an ordinary by-product into a wonderful appetizer whose place is on a festive table!

  • liver — 500-600 gr .;
  • one onion;
  • Egg — 3-4 pieces;
  • wheat flour — 200 gr .;
  • spices — 0.5 tsp;
  • oil for roasting.

Cooking time: 30 minutes.

Caloric content: 150 kcal. per serving.

The recipe for cooking beef liver in an egg step by step:

  1. Wash the meat and remove all the film and bile secretions along with the ducts. It is easy to remove the film if you pry it over the edge, insert your fingers between the film and the liver and push them forward, lifting the film. After all the manipulations, wash the meat again and dry a little;
  2. Peel the onion and grate it on a coarse grater;
  3. Cut the meat into small pieces, no thicker than 1 cm. Beat each piece on both sides and salt and pepper each .;
  4. In a bowl, whisk the eggs to a thick foam. Season with salt and pepper.
  5. Onion mixture to cover all the meat and cover with a film so that it is soaked. Let him lie down for about 15 minutes;
  6. Pour the flour into a flat plate and heat the pan with butter.
  7. Take each piece and dip it first in flour, so that the piece is covered tightly with it, and then into the egg, also from all sides. And send the liver to the pan;
  8. Fry over medium heat for 4 minutes on each side under the lid;
  9. Serve the liver with any side dish, garnish with greens as desired.

One of the fastest and easiest recipes for cooking beef liver is roasting it. However, with different marinades this meat takes on different tastes. If you fry it with mustard, it will acquire a delicate slightly tangy flavor that will make the taste of the dish unforgettable.

  • liver — 500-600 gr .;
  • flour — 200 gr .;
  • mustard — 100 g .;
  • butter (vegetable and cream) — 50 gr. everyone .;
  • pepper, salt — to taste.

Cooking time: 30 minutes.

Calories: 140 kcal. for one portion.

  1. The first step is to cook the meat: wash, remove the white film and remove all bile ducts. After that, wash and dry again with a towel;
  2. Cut the by-product into pieces 1 centimeter thick;
  3. Add salt and pepper to flour and place on a flat plate. Each piece of the liver roll in flour breading;
  4. Heat the pan with vegetable and butter over high heat;
  5. Put the meat and fry for about 5 minutes, until it becomes golden brown;
  6. Then add mustard to the liver, mix it so that all the pieces are evenly covered with mustard;
  7. Fry for about 5 minutes. Tender fried beef liver with mustard is ready.
  8. Serve as a snack, and a full-fledged meat dish, seasoned with tomatoes, herbs or sauces.

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Liver, fried with onions, it turns out incredibly delicious dish. However, how much tastier it turns out the same product with a small addition of tomatoes!

  • liver — 0.7 — 0.8 kg;
  • 2 onions;
  • tomatoes — 2-3 pieces (depending on size);
  • flour — 3 tbsp. l .;
  • starch — 20 grams;
  • sour cream — 100 gr .;
  • salt and pepper — half a teaspoon;
  • water — 200 ml .;
  • oil for roasting;
  • greens — 30 gr.

Cooking time: 40 minutes.

Calories: 150 calories per 100 grams.

  1. First you need to prepare the liver. To do this, it must be washed, remove all greasy trim, bile ducts and, most importantly, the film covering it;
  2. Cut the meat into pieces approximately 4 cm in length and 1 cm in thickness. Few them, salted and pickled at the same time;
  3. Heat the pan with butter on medium heat and put the liver in it, first roll it in flour. Fry over medium heat for about 15 minutes until golden brown, stirring occasionally;
  4. After the liver is fried, put it in a separate saucepan with a thick bottom. Add water to it and bring to a boil over high heat, and then simmer for about 7 minutes;
  5. While the meat stew, peel the onion and chop it into half rings. Put it on a hot frying pan and fry until transparent. Then put the onions in a separate plate;
  6. Rinse the tomatoes with boiling water, peel and chop finely. Put starch into a glass and salt a little, pour 0.5 glass of water. Stir well and add sour cream. Pour the whole mass to the tomatoes;
  7. Pour the resulting sauce liver, salt and pepper. Give beef liver to boil on fire for no more than 2 minutes.

To make the dish tasty and to please the guests, you need to know and use small cooking tricks:

  1. In order for the meat to be better cleaned from the film and just cut it, you need to freeze it a little in the freezer;
  2. Flour should always be used when roasting this by-product — so it will remain juicy;
  3. The faster the liver to roast, the tastier and softer it turns out. But it is important not to overdo it on fire, otherwise a too thick crust will form;
  4. Instead of tomatoes, tomato juice or thick juice can be used as a marinade;
  5. In a marinade or breading it is worth adding a spoonful of lemon juice — this will not only add spice to the dish, but will also help to remain juicy;
  6. To make it easier to remove the film, you can pour boiling water over it;
  7. As a breading instead of flour, you can use breadcrumbs;
  8. When you need to fight off the liver is not worth too zealous — it is very gentle produt. And to get rid of the pieces and juice, it is better to put the meat in a plastic bag and repel it.

Using these little secrets, you can cook roast beef liver not only as a regular weekday lunch, but also put this delicate and juicy dish on the festive table. This fried liver will look great as a snack or main course!

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