How to cook tasty and soft beef liver: TOP-7 recipes
Simple and at the same time satisfying dishes are always popular. Therefore, we have put together for you an interesting collection of recipes on how to cook tender liver (beef). Additional ingredients will help make it tasty and soft.
Beef liver in a frying pan: “classic”
- water - 0.3 l.
- onion - 1 pc.
- flour - 0.1 kg.
- offal - 0.6 kg.
- carrots - 1 pc.
- spices
We will tell you below how to prepare soft beef liver according to the classic recipe. Stewing is done in a frying pan.
1. Free the liver from the films, cut into cubes. If you encounter hard fibers during the cutting process, remove them.
2. Dip the offal slices in flour so that it covers the liver on all sides. Place in a frying pan with oil heated until bubbly. Fry on maximum power until golden brown.
3. Transfer the liver to another bowl. Wipe the carrots and chop the onion into cubes. Fry in oil, let it cook until done and add the liver.
4. Season with spices, don’t forget to add salt. Pour in water, set the burner to minimum and simmer the ingredients until thickened.
Beef liver stewed in milk
- water - 125 ml.
- liver - 0.4 kg.
- garlic cloves - 3 pcs.
- flour - 50-60 gr.
- milk - 0.2 l.
- onion - 2 pcs.
How to cook tender beef liver? Stewing it in milk will make it tasty and soft.
1. Rinse the offal, then remove the films and remove hard areas. Chop the liver into slices of equal size. You can lightly beat the pieces through the polyethylene.
2. Combine flour with salt to your taste. Roll pieces of liver in this mixture. Place in oil heated until bubbly and bring to a crisp on the stove at maximum power.
3. Separately, fry the chopped onion. Add it to the offal along with water. Wait until it boils, then pour in the heated milk.
4. Stir without stopping for 6 minutes. Almost at the very end, add crushed garlic cloves, keep the mixture on the stove for a few more minutes and turn off.
Beef liver in sour cream
- white onion - 1 pc.
- liver - 0.6 kg.
- sour cream - 120 gr.
- water - 0.4 l.
- flour - 100 gr.
- black pepper (chopped)
For those who don’t know how to cook beef liver, we suggest stewing it in sour cream.
1. Chop the chopped onion as usual and fry in oil. Transfer to another container.
2. After rinsing, free the offal from the film and thick vessels, then chop it.
3. Before cooking beef liver, salt and pepper it. Sprinkle with flour and fry a little in hot oil until bubbling. Do not overcook, otherwise the liver will not turn out tasty and soft.
4. Combine the offal with onion, water and sour cream. You can add greenfinch if you like. Close the dish with a lid and simmer for half an hour.
Beef liver Stroganoff style in a slow cooker
- white onion - 2 pcs.
- water - 0.3 l.
- flour - 40 gr.
- offal - 0.75 kg.
- tomato - 1 pc.
- high-fat sour cream - 120 gr.
- seasonings
Since you can cook delicious beef liver in a slow cooker so that it is soft, consider this recipe.
1. Remove ducts and films from the liver. Chop the offal, but do not shred it. Now chop the onion.
2. Place these products in the multibowl and set the “Baking” program for a quarter of an hour. Fry, stir.
3. Sprinkle with flour using a strainer. Time yourself for another 7 minutes. Add the diced tomato here and wait 5 minutes.
4. Add sour cream with your favorite spices and water. Add salt and change the function to “Stew” (duration – 40 minutes). Let the liver sit before tasting.
Beef liver with gravy
- onion - 1 pc.
- flour - 50 gr.
- liver - 0.7 kg.
- sour cream - 0.4 kg.
- seasonings
Consider how to cook beef liver with gravy. In this variation it turns out tasty and soft.
1. Prepare the offal in the classic way and cut into pieces. Sprinkle the liver with flour on all sides and fry until golden brown.
2. After this, place the workpiece in a pan. At the same time, chop the onion and fry until transparent. Add it to the liver and pour in sour cream.
3. Simmer over low heat for no more than a third of an hour. A couple of minutes before the end of cooking, add seasonings and stir.
It's not hard to remember how to make amazing beef liver and gravy.
Beef liver in cream sauce
- flour - 60 gr.
- liver - 0.5 kg.
- cream - 0.2 l.
- tomato paste - 30-40 gr.
- spices
When deciding how to cook beef liver, cook it in a creamy sauce so that it is soft.
1. Clean the liver, removing all excess, and chop into pieces. Dust with flour on all sides. Fry in oil for a few minutes.
2. Then cover with a lid and simmer over low heat for about 6 minutes. At the same time, mix the remaining ingredients and add spices. Pour the homogeneous sauce over the liver.
3. Continue simmering, bringing it to a lazy seething. Turn off the burner and leave the dish covered for 10 minutes. Taste it.
Beef liver in honey-soy sauce
- honey - 20 gr.
- liver - 0.5 kg.
- onion - 2 pcs.
- starch - 30 gr.
- soy sauce - 80 ml.
- water - 120 ml.
- garlic cloves - 5 pcs.
- tomato paste - 20 gr.
- seasonings
Find out how to cook beef liver with honey. It turns out really tasty and soft.
1. Chop the liver into small pieces. Crush with starch. Chop the onion into cubes and fry in oil until transparent. Then add the offal.
2. Cook, stirring occasionally, 8 minutes. Meanwhile, combine the remaining ingredients, except garlic, and add seasonings. Pour the prepared sauce over the liver.
3. Continue simmering under the lid for 10 minutes. Turn the garlic into a pulp and add it here. Stir and turn off the stove. Leave the liver to infuse for a quarter of an hour.
Beef liver can be prepared in many different ways. We have presented several successful recipes. Prepare the offal one at a time. As a result, you will be pleasantly surprised by the unusual taste of the dish.
Source: https://more-vsego.net/kak-prigotovit-pechen-govjazhju-vkusnoj-i-mjagkoj-top-7-receptov.html
How to cook beef liver so that it is soft and juicy
Beef liver is an offal that is rich in protein and iron. Very often it is prescribed to people suffering from anemia. Consumption of liver has a beneficial effect on the body's metabolic processes. Some people use this product for weight loss, because by consuming liver, for example, for breakfast, you can not remember about hunger for a long time, plus it saturates the body with additional energy.
I would like to note that many housewives often cook tasty and juicy beef liver. Because many people will like its taste and aroma. But there are also some disadvantages: after cooking, the liver can become tough and not juicy. In order to avoid such troubles, and not have to think about how to cook beef liver so that it is soft and juicy, you should follow the correct technology for preparing dishes from this product.
First of all, it is necessary to properly prepare the liver. To do this, it is freed from film, hard ducts and unnecessary veins. If the film is difficult to remove, then place the offal in hot water for a minute. To keep the liver soft, after cutting it into portions, immerse it in milk for at least an hour. Then even the oldest liver will acquire a delicate consistency after cooking.
Beef liver with onions
To prepare this dish, prepare the liver as described above, if necessary, soak it in milk. Then we cut it into 1.5 cm thick plates. Then we beat it with a hammer on both sides. Next, the flour is mixed with salt and spices. Place pieces of liver on a heated frying pan, having previously rolled them in flour, and fry on both sides until golden brown.
In general, the liver does not take long to cook, so you shouldn’t fry it too much. Otherwise it will be tough. Separately, fry the onion rings in a frying pan until golden brown. The liver is mixed with onions, sprinkled with herbs and served hot. By following the technology for preparing this recipe, the liver turns out soft and juicy. Beef liver with prunes
First, soak the prunes in boiling water. Then we prepare the liver, cut it into squares and lightly beat it on both sides. Sprinkle salt and spices on top, place steamed whole pitted prunes in the middle and secure with a toothpick.
Pour water into a deep bowl, add a few tablespoons of vegetable oil and place the liver in one layer so that it is half covered with liquid. Simmer over medium heat for 10 minutes, then turn over and cook until done. Be sure to close the lid so that the liver does not get chapped on top.
The liver should be in the broth in which it was stewed. If you let it brew a little, it will only improve the taste. After cooking, the toothpicks can be removed, the stuffed offal will not fall apart. When serving, pour over the sauce in which it was stewed. The dish turns out tender and soft, even if you do not pre-soak the liver in milk.
Beef liver with sour cream
To prepare such a masterpiece, cut the prepared liver into large cubes. Then sprinkle with salt, spices and mix. Let it brew for a bit. Next, transfer to a deep bowl, add vegetable oil, and simmer over low heat for 5 minutes. Separately, at the same time, fry the onion until golden brown and add to the liver. Simmer for another 5 minutes.
Then dilute the sour cream with a little water, add to the liver, simmer for several minutes, add starch, previously diluted in a small amount of cold water, and bring to a boil. Turn it off. When served, it goes perfectly with any side dish. Liver prepared using this technology has a high combination of taste. The dish turns out tender and soft.
Juicy beef liver stewed in pots
To prepare such a dish, you need to prepare the liver by cutting it into medium cubes. After that, the onions and carrots are chopped into small cubes, and the potatoes into medium cubes, so that they do not boil over during stewing, and fried until half cooked.
The liver is breaded in flour and salt and fried until golden brown until half cooked, you can do this over high heat in a hot frying pan, stirring quickly. This is done so that in further cooking technology the liver does not become hard. Since this product cooks quickly, you should not simmer or fry it for a long time, otherwise it will have a “rubbery” consistency.
Next, take clay pots and place the semi-finished liver on their bottom in equal quantities. Place onions and carrots in the second layer. After fried potatoes. Then prepare the sauce. To do this, dilute sour cream with water, bring to a boil and add a little chopped dill, salt, add spices and pour into pots up to the shoulders.
Then the pots are covered with lids and placed in the oven or oven. They cook there for 20 minutes over medium heat. At this time, the liver is ready, and the vegetables are soaked in sour cream sauce. After that, the pots are removed from the oven, sprinkled with cheese on top, put in the oven so that the cheese melts and taken out. Serve hot.
This dish is convenient because it is distinguished by its usefulness in human nutrition, as it retains all vitamins and nutrients to the maximum. The liver turns out tender and just melts in your mouth. Since it is not over-stewed, and this is the most key point in preparing dishes from this offal. If the liver is overcooked, it will never be soft and juicy, so it is necessary to follow the correct cooking technology, because then it will be impossible to correct such a defect.
Fried beef liver recipe. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “fried beef liver”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 176.3 kcal | 1684 kcal | 10.5% | 6% | 955 g |
| Squirrels | 20.1 g | 76 g | 26.4% | 15% | 378 g |
| Fats | 7.5 g | 56 g | 13.4% | 7.6% | 747 g |
| Carbohydrates | 6.7 g | 219 g | 3.1% | 1.8% | 3269 g |
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 0.9% | 6667 g |
| Water | 63.6 g | 2273 g | 2.8% | 1.6% | 3574 g |
| Ash | 1.6744 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 9360.8 mcg | 900 mcg | 1040.1% | 590% | 10 g |
| Retinol | 9.172 mg | ~ | |||
| beta carotene | 1.13 mg | 5 mg | 22.6% | 12.8% | 442 g |
| Vitamin B1, thiamine | 0.34 mg | 1.5 mg | 22.7% | 12.9% | 441 g |
| Vitamin B2, riboflavin | 2.452 mg | 1.8 mg | 136.2% | 77.3% | 73 g |
| Vitamin B4, choline | 708.84 mg | 500 mg | 141.8% | 80.4% | 71 g |
| Vitamin B5, pantothenic | 7.6 mg | 5 mg | 152% | 86.2% | 66 g |
| Vitamin B6, pyridoxine | 0.793 mg | 2 mg | 39.7% | 22.5% | 252 g |
| Vitamin B9, folates | 268.744 mcg | 400 mcg | 67.2% | 38.1% | 149 g |
| Vitamin B12, cobalamin | 66.977 mcg | 3 mcg | 2232.6% | 1266.4% | 4 g |
| Vitamin C, ascorbic acid | 37.77 mg | 90 mg | 42% | 23.8% | 238 g |
| Vitamin D, calciferol | 1.4 mcg | 10 mcg | 14% | 7.9% | 714 g |
| Vitamin E, alpha tocopherol, TE | 1.07 mg | 15 mg | 7.1% | 4% | 1402 g |
| Vitamin H, biotin | 109.479 mcg | 50 mcg | 219% | 124.2% | 46 g |
| Vitamin K, phylloquinone | 3.5 mcg | 120 mcg | 2.9% | 1.6% | 3429 g |
| Vitamin RR, NE | 14.5674 mg | 20 mg | 72.8% | 41.3% | 137 g |
| Niacin | 10.07 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 326.88 mg | 2500 mg | 13.1% | 7.4% | 765 g |
| Calcium, Ca | 14.05 mg | 1000 mg | 1.4% | 0.8% | 7117 g |
| Magnesium, Mg | 21.42 mg | 400 mg | 5.4% | 3.1% | 1867 |
| Sodium, Na | 117.16 mg | 1300 mg | 9% | 5.1% | 1110 g |
| Sera, S | 273.21 mg | 1000 mg | 27.3% | 15.5% | 366 g |
| Phosphorus, Ph | 357.3 mg | 800 mg | 44.7% | 25.4% | 224 g |
| Chlorine, Cl | 113.95 mg | 2300 mg | 5% | 2.8% | 2018 |
| Microelements | |||||
| Aluminium, Al | 37.2 mcg | ~ | |||
| Bor, B | 18.6 mcg | ~ | |||
| Iron, Fe | 7.786 mg | 18 mg | 43.3% | 24.6% | 231 g |
| Yod, I | 7.31 mcg | 150 mcg | 4.9% | 2.8% | 2052 g |
| Cobalt, Co | 22.679 mcg | 10 mcg | 226.8% | 128.6% | 44 g |
| Manganese, Mn | 0.3788 mg | 2 mg | 18.9% | 10.7% | 528 g |
| Copper, Cu | 4250.51 mcg | 1000 mcg | 425.1% | 241.1% | 24 g |
| Molybdenum, Mo | 122.791 mcg | 70 mcg | 175.4% | 99.5% | 57 g |
| Nickel, Ni | 70.605 mcg | ~ | |||
| Rubidium, Rb | 44.3 mcg | ~ | |||
| Selenium, Se | 44.316 mcg | 55 mcg | 80.6% | 45.7% | 124 g |
| Fluorine, F | 259.63 mcg | 4000 mcg | 6.5% | 3.7% | 1541 g |
| Chromium, Cr | 35.91 mcg | 50 mcg | 71.8% | 40.7% | 139 g |
| Zinc, Zn | 5.6674 mg | 12 mg | 47.2% | 26.8% | 212 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.009 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.8 g | max 100 g | |||
| Glucose (dextrose) | 0.1209 g | ~ | |||
| Sucrose | 0.6047 g | ~ | |||
| Fructose | 0.1116 g | ~ | |||
| Essential amino acids | 0.043 g | ~ | |||
| Arginine* | 1.4114 g | ~ | |||
| Valin | 1.3996 g | ~ | |||
| Histidine* | 0.9518 g | ~ | |||
| Isoleucine | 1.0438 g | ~ | |||
| Leucine | 1.7831 g | ~ | |||
| Lysine | 1.604 g | ~ | |||
| Methionine | 0.4929 g | ~ | |||
| Methionine + Cysteine | 0.8516 g | ~ | |||
| Threonine | 0.9101 g | ~ | |||
| Tryptophan | 0.2718 g | ~ | |||
| Phenylalanine | 1.0439 g | ~ | |||
| Phenylalanine+Tyrosine | 1.8633 g | ~ | |||
| Nonessential amino acids | 0.0837 g | ~ | |||
| Alanin | 1.1345 g | ~ | |||
| Aspartic acid | 1.5161 g | ~ | |||
| Glycine | 1.0542 g | ~ | |||
| Glutamic acid | 2.2038 g | ~ | |||
| Proline | 1.1436 g | ~ | |||
| Serin | 0.7418 g | ~ | |||
| Tyrosine | 0.8196 g | ~ | |||
| Cysteine | 0.3589 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 309.3 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 3.6 g | max 18.7 g | |||
| 4:0 Oil | 0.1251 g | ~ | |||
| 6:0 Kapronovaya | 0.0572 g | ~ | |||
| 8:0 Caprylic | 0.0307 g | ~ | |||
| 10:0 Kaprinovaya | 0.0702 g | ~ | |||
| 12:0 Lauric | 0.08 g | ~ | |||
| 14:0 Miristinovaya | 0.3916 g | ~ | |||
| 16:0 Palmitinaya | 1.5293 g | ~ | |||
| 18:0 Stearic | 1.2214 g | ~ | |||
| Monounsaturated fatty acids | 1.8074 g | min 16.8 g | 10.8% | 6.1% | |
| 14:1 Myristoleic | 0.0716 g | ~ | |||
| 16:1 Palmitoleic | 0.1637 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.4516 g | ~ | |||
| Polyunsaturated fatty acids | 0.9833 g | from 11.2 to 20.6 g | 8.8% | 5% | |
| 18:2 Linolevaya | 0.5112 g | ~ | |||
| 18:3 Linolenic | 0.0256 g | ~ | |||
| 20:4 Arachidonic | 0.2456 g | ~ | |||
| Omega-3 fatty acids | 0.2 g | from 0.9 to 3.7 g | 22.2% | 12.6% | |
| 22:6 Docosahexaenoic acid (DHA), Omega-3 | 0.2009 | ~ | |||
| Omega-6 fatty acids | 0.8 g | from 4.7 to 16.8 g | 17% | 9.6% |
The energy value of fried beef liver is 176.3 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
