Beef liver in a slow cooker (in sour cream, stewed)

Beef liver in a slow cooker is not just a healthy dish that is worth preparing at least once, but also a very tasty addition to potatoes or pasta.

Stewed liver is not difficult to prepare, but it is very important to prepare the product in advance: remove all excess, rinse, dry, and if desired, soak in milk for a while.

Ingredients for the dish:

two onions;
a kilogram of any liver to your taste;
one carrot;
any spices, for example, salt and ground pepper, basil;
three fresh tomatoes;
a spoonful of vegetable oil;
two spoons of sour cream.

Cooking process:

We clean the selected liver, rinse it well with water and let it dry a little, after which you can cut it into smaller pieces.
Remove the skins from the onions and carrots and chop them into cubes and quarters.
Turn on the multicooker and set it to “Stew” mode for 40 minutes. Place the specified amount of vegetable oil in the bowl and add the chopped liver. Cook it for about 10 minutes, remembering to cover the device with a lid.
After this time, add the prepared vegetables and continue to keep in the bowl for another 10 minutes.
Next we send chopped tomatoes, sour cream, selected spices and one multi-glass of water.
Mix all the products, close the appliance with the lid again and continue to simmer until the program ends.

Cooking in sour cream

Beef liver in sour cream turns out unusually soft. It is better to take a dairy product that is not too high in fat.

Required ingredients:

small package of sour cream – 0.2 kg;
about half a kilogram of liver;
spoon of flour;
any spices to your taste;
one medium onion.

Cooking process:

We clean the liver, remove all excess, rinse with clean water and turn into medium-sized cubes using a sharp knife.
Chop the onion and place it in a bowl, where we also place the liver.
We turn on the device in the “Frying” mode, set the highest temperature and fry the food for five minutes, remembering to stir so that nothing burns.
After that, turn off the program and set the “Quenching” mode. Season everything with spices, add sour cream, add flour, mix again for even distribution and cook for 30 minutes.

With potatoes

If you don’t know how to cook beef liver, be sure to use this recipe. This dish is a complete lunch and dinner, without much effort.

Products for the dish:

500 grams of liver;
about a kilogram of potatoes;
100 grams of low-fat sour cream;
vegetable oil – about one spoon;
any seasonings - to your taste;
onion and carrot.

Cooking process:

Peel the onions and carrots, cut them in a convenient way and place them in a bowl, after pouring vegetable oil into it.
Turn on the appliance to the “Frying” mode and, stirring the vegetables occasionally, cook them for about 10 minutes until they become golden brown.
After this period of time, send in the peeled and cut into small pieces potatoes and chopped liver.
Sprinkle with spices, add sour cream, mix all the products thoroughly and bring to readiness in the “Frying” mode for 40 minutes or in the “Stewing” program, setting the time to 60 minutes.

Stew liver with vegetables

How to cook beef liver in a slow cooker? The easiest way is to stew it with vegetables. This dish can be served with any side dish.

On a note! Beef liver should be thoroughly washed and removed from the film. It is also recommended to soak the offal in milk for half an hour.

Compound:

0.7 kg of liver;
3 pcs. Luke;
3 pcs. carrot root vegetables;
salt;
black pepper;
unflavored vegetable oil.

Preparation:

Let's prepare the offal: wash, peel off the film, cut into medium-sized pieces.
Peel the onions and carrot roots. Finely chop the onion with a knife and grate the carrots.
Place the liver in a saucepan and cover with water.
Boil the offal after boiling for 15 minutes.
Pour oil into the multicooker bowl. Turn on the “Baking” mode.
Lay out the onions and carrots. We sauté them for about ten minutes.
Then add the liver to the vegetables.
Salt and add black pepper, stir.
Fry, stirring, until the offal is ready.
Before serving, the dish can be supplemented with chopped herbs.

Beef liver Stroganoff style

For preparation you will need:

a bunch of fresh herbs;
onions - one or two pieces;
200 grams of sour cream;
butter - a piece of 50 grams;
half a liter of milk;
liver – approximately 0.8 kg;
spices to taste.

Cooking process:

We wash the liver, let it dry or help with paper towels, then cut it into strips, fill it with milk and leave for about half an hour.
We chop the greens in a convenient way, turn the onions into rings.
In the “Frying” mode, cook the onion in butter until soft for five minutes, then add the liver and cook for the same amount.
Pour in sour cream, switch the program to “Stew”, cook for 20 minutes and serve along with herbs.

How to make liver pate

Liver pate, prepared at home, will be an excellent appetizer for a holiday table or a hearty breakfast.

Required ingredients:

spoon of butter;
onion and carrot;
spices to your taste;
500 grams of liver;
two tablespoons of milk.

Cooking process:

Wash the vegetables and liver, chop into small pieces, place everything in a multicooker cup.
Immediately season with the selected spices, stir and turn on the device in the “Stew” or “Pilaf” mode for 15 minutes, be sure to close the lid.
Transfer the food to another bowl, add milk and butter. Use a blender and turn everything into a homogeneous mass. After this, cool and the pate is ready.

Cooking process:

Cut the onion into pieces, chop the liver too, after washing and drying it.
Set the “Baking” or “Frying” mode, pour oil into the bowl, put the onion in there, cook for about five minutes. It is necessary that the onion becomes a beautiful ruddy color.
Roll the liver pieces in flour, add to the onion, and keep in the same mode for another 10 minutes.
After this, change the program to “Extinguishing”. Pour in water, add spices, mix all the ingredients well, close the appliance with a lid and cook the dish for about 60 minutes.

Beef liver is not only very tasty, but also healthy. Nutritionists have come to the conclusion that the healthiest option is baked, boiled or stewed liver. If you don’t like its taste in its pure form, try cooking it with sour cream sauce. I will share with you recipes for stewed beef liver with and without sour cream in a slow cooker. This dish diversifies the diet of those who care about proper nutrition and the health of themselves and their loved ones.

Required kitchen utensils:

bowl, spatula, knife and cutting board, multicooker.

Ingredients

Cooking step by step

Rinse a piece of beef liver (0.5 kg) in cold water and be sure to remove the white film from all sides. Cut the prepared piece into large slices.
Turn on the multicooker to the “Frying” or “Baking” mode (depending on the brand and model) and pour 3-4 tablespoons of sunflower oil into the bottom of the bowl (it is better to use unscented oil). When hot, place the chopped livers in a bowl.
Peel the onion and carrots and chop them coarsely (into quarters).
When the liver is fried on one side, turn it over to the other and place chopped vegetables on top.
Pour flour (2-3 tablespoons) into a bowl and add 150-200 grams of sour cream. Mix everything well so that there are no lumps, and then dilute with 150-200 ml of water and stir again.
Season the resulting mixture with salt, pepper and your favorite spices to taste and pour it over the liver with vegetables.
Stir by closing the lid, set the “Stew” mode and select a time of 1 hour.
Serve the finished liver hot with or without a side dish.

Recipe video

Watch a detailed video and cook beef liver with sour cream sauce in a slow cooker - it's not difficult at all.

Cooking time:

1,5 hour.
Quantity:
4-6 servings.
Necessary kitchen utensils and equipment:
sharp knife, glass, cutting board, multicooker.

Ingredients

Step-by-step preparation

Wash the liver (0.5 kg), dry, remove the film and cut into strips.
Peel the carrots and celery root and cut into strips.
Wash fresh herbs (half a bunch of dill and parsley), dry and finely chop with a knife.
Pour vegetable oil (2-3 tbsp) into the bowl and place the prepared carrots.
Cover it with onion half rings, on which place the chopped liver.
Place the next layer of celery root cut into strips and chopped herbs.
Pour everything over with half a glass of any broth and season with spices: salt and pepper to your taste, add bay leaf (2-3 leaves are enough).
Close the multicooker and select the “Stew” mode.
For a side dish, prepare mashed potatoes and serve with it.

Recipe video

This dish is prepared very simply: we put all the raw ingredients into the multicooker bowl, do not fry anything, but select the stewing mode and wait for the end of the program. After an hour, the fragrant, tender liver can be served. Watch the video and find out the details.

Recipes with simple ingredients

As you can see, it’s very easy to cook chicken liver in a slow cooker; recipes for other dishes will seem even easier to you, because they can be used as a complete family dinner!

A tender and satisfying dish where cream creates the perfect balance with potatoes and liver. It takes 2 hours to prepare and requires a minimum of ingredients.

You will need:

chicken liver - 500 g;
potatoes - 500 g;
low-fat cream - 150 ml;
onion - 1 large head;
salt.

Preparation

Peel and chop the onion and fry in a multicooker bowl. Set the “Extinguishing” mode and time for 10 minutes.
Place the washed and chopped liver on an onion and season with salt. Cook for 30 minutes in the same mode.
Peel and cut the potatoes into large chunks. Place in a bowl, leave in the “Stew” mode for an hour.
Mix the contents of the bowl, pour in cream, and leave to simmer for 10 minutes.

A very simple dish that can be easily prepared in an hour. The combination with buckwheat will appeal to both children and the picky spouse.

You will need:

chicken liver - 500 g;
buckwheat - 300 g (standard mug);
onion - 1 large head;
butter - 30 g;
sour cream - 100 g;
water - 400 ml.

Preparation

Peel and chop the onion. Place butter, onion, and liver into a bowl. Set the “Bake” mode for 10 minutes, close the lid.
Season the contents of the bowl with pepper and salt. Add washed buckwheat.
Mix sour cream with water and pour into a bowl. Cook with the lid closed on pilaf mode for 45 minutes.
Stir when finished.

Despite the simplicity of the processes, each dish will delight you with a delicate taste. And even if you have no culinary experience, you can cook a small, exquisite masterpiece!

chicken liver 1 kg
onion 1-2 pcs
carrots 3-4 pcs
salt pepper

We invite you to read why chickens become dehydrated

Choosing the right ingredients

Beef liver is the most valuable of all types of offal in terms of nutrient content.

, but it is very important to choose it correctly. Here are some rules to help you choose a quality product:

In a section of the liver, bile ducts are visible, presented as openings. In a healthy and high-quality product, they should be the same color as the liver; in case of disease, they are dense in structure and have a gray color.
The smell should be characteristic, slightly sweet
, but not sour.
Without freezing, the liver will not be stored for long, and to be sure that this is not a stale product, lightly press on the piece and release. If the dent disappears within 20 seconds, then the offal is fresh. If the liver wrinkles like a sponge when pressed, then most likely it has already been frozen.

Even if you bought a high-quality product, it is easy to spoil it if you prepare it incorrectly. Here are some secrets that will help you avoid mistakes

in preparing beef liver:

If the offal is lightly coated with mustard before cooking and left for half an hour, it will melt in your mouth when cooked;
It is better to salt it at the end of cooking - then it will not be “rubbery”;
before cooking, you can soak the liver in milk or soda solution for 1 hour;
be sure to remove the white film;
It is not recommended to cook liver for a long time; it is one of those products that the longer you cook, the tougher they become.

When cooking beef liver in a slow cooker, you can replace the broth with water and add spices to your taste. One of the most popular cooking options is beef liver with onions and carrots in sour cream, but I suggest you also try. If you love offal dishes, then be sure to cook it, and if you are expecting guests, you can surprise them with a hearty one. It will be an excellent dish for breakfast or snack.

Useful tips for cooking beef liver in a slow cooker

Before you start cooking beef liver in a slow cooker, you should familiarize yourself with the theory. We have prepared for you some useful tips that will help you make any liver dish juicy and flavorful.

So, to make beef liver in a slow cooker tasty and satisfying, you should consider the following points:

Try to choose only fresh, not frozen liver. Essentially, this offal consists of blood cells that are destroyed after defrosting. The result is dubious biomass that will not bring any benefit to the body.
Beef liver is considered the toughest and roughest, so before cooking it is necessary to remove the film and remove all veins.
Do not overcook the liver, otherwise it will turn out tough. No more than 5 minutes on each side is enough.
Previously, the liver was prepared like this: kept in milk for a couple of hours, then dipped in boiling water for a minute, cut into pieces and fried in oil.

How to serve and with what

Juicy and tender stewed liver is served hot, sprinkled with fresh herbs. Suitable as a side dish: mashed and simply boiled potatoes, buckwheat, rice, millet

, bulgur and pasta. Together you get a very satisfying dish that is best served for lunch or dinner.

If you follow the recommendations: choose the right beef liver and cook it according to the given recipes, you will get a hearty, flavorful dish without much effort. Cook and write in the comments if you liked the beef liver cooked in a slow cooker, and also tell us how you prepare these dishes.

Meat by-products contain a lot of useful substances and are low in calories. Their inclusion in the diet is justified. Cooks have nothing against liver dishes, realizing that it can be made soft, aromatic and tasty. A win-win option is to stew it in sour cream. This process is simple and can be further simplified by using kitchen appliances. Liver stewed in sour cream in a slow cooker almost always turns out juicy and tender, even if the cook does not have much experience.

Cooking features

You can stew chicken, beef or pork liver in sour cream. The cooking technique will depend on the choice of main product, but there are a few general points that you should be aware of, regardless of which animal's liver you are going to cook.

When cooked, fresh or chilled liver turns out juicier than frozen liver. But the difference will be almost imperceptible if you give the offal the opportunity to thaw at room temperature.
Chicken liver does not need serious preparation; it is enough to rinse and dry it, and divide large specimens into 2-3 parts. Pork and beef liver require a lot of effort. It is necessary to remove the film from these products and cut out fragments of the bile ducts. It is optional, but desirable, to soak the livers of large animals in water or milk - this manipulation allows you to get rid of the bitter taste. You can cut beef or pork liver into portions, like chops, or into small pieces of cubic or rectangular shape.
Before stewing, the liver is fried. Thanks to this, a crust is formed that preserves the juiciness of the liver inside. For a better effect, the liver can be breaded in flour.
The use of vegetables allows you to give the dish juiciness and a pleasant aroma.
To prevent the sauce from being too thick, sour cream for stewing liver is rarely used in its pure form - it is diluted with boiled water. Experienced chefs advise using warm water for this.
Spices and herbs are added to the dish to taste. Their choice may depend on the liver of which animal you plan to extinguish.

Serve liver stewed in sour cream with a side dish. Potatoes and pasta are best for this. Buckwheat would be a good option. It is acceptable to cook rice, beans, and peas as a side dish.

Beef liver stewed in sour cream in a slow cooker

beef liver – 1 kg;
milk – 150 ml;
sour cream – 150 ml;
water – 100 ml;
onions – 100 g;
vegetable oil – 80 ml;
table mustard – 10 ml;
salt, ground black pepper - to taste.

Cooking method:

Rinse the liver in running water. Pour boiling water over it to make it easier to remove the film. Blot with paper napkins.
Clean the offal from films, cut out vascular formations.
Cut into oblong pieces, like beef stroganoff, or a little thicker.
Pour in milk, stir. Place in the refrigerator for half an hour.
Place the liver in a colander to drain excess milk.
Peel the onion and cut into small rings or halves of rings.
Mix sour cream with salt, pepper, mustard. Dilute with warm boiled water.
Pour oil into the multicooker bowl. Start the unit in the “Frying” mode. If this program is not available, the “Baking” mode is selected.
After a couple of minutes, place the liver in the oil. Fry it for 5 minutes.
Add the onion and continue to fry for the same amount.
Stop the multicooker and switch it to the “Stew” mode. Add sour cream sauce, stir. Lower the lid and cook in the selected mode for 30 minutes.

Beef liver according to this recipe turns out juicy and tender, with a light piquant taste and pleasant aroma.

In a slow cooker

Chicken by-product is considered a very capricious component to prepare, requiring not only compliance with the temperature regime during heat treatment, but also constant attention.

Using kitchen appliances will make the culinary task much easier.

What ingredients will you need?

To create a treat you will need:

sunflower oil - 10 ml;
onion and carrot - 1 pc.;
chicken liver - 300 g;
sour cream (fat content from 35%) - 150 g;
ground coriander - about 1 g;
salt, pepper, fresh herbs - optional.

Step-by-step cooking process

Sequence of preparation steps:

Initially, the offal must be completely processed, including its removal from films, fat and blood vessels, as well as aging in milk or another composition.
In the meantime, you need to peel and finely chop the onion, grate the carrots, then place the vegetables in the multicooker bowl.
After this, you should select the “Fry” mode on the device and cook the mixture for 5 minutes. with occasional stirring.
Now you need to wash the liver, cut it into small slices, then send the product to the rosy vegetables.
The resulting mass must be seasoned with salt and pepper, then add fresh sour cream to the products. The fat content of the fermented milk ingredient should be more than 20%. Otherwise, a high-quality component may turn into unattractive “flakes”.
Next, you need to continue the cooking process in a closed electrical appliance, setting it to 20 minutes. "Extinguishing" program.

When the beep sounds to indicate the end of the process, it is advisable to keep the resulting food for about 3-5 minutes.

Serving rules, suitable side dish

You can present the finished treat hot or slightly cooled along with pre-prepared mashed potatoes. Place the liver on a serving plate, place a portion of the side dish next to it, then generously pour sour cream sauce over the food. It is best to decorate the dish with chopped herbs.

Pork liver stewed in sour cream in a slow cooker

pork liver – 0.5 kg;
milk – 0.2 l;
sour cream – 100 ml;
water – 50 ml;
apples – 0.4 kg;
onions – 100 g;
vegetable oil – 40 ml;
salt, pepper - to taste;
flour - how much will be needed.

Cooking method:

Cut the liver into layers 2 cm thick, after removing the film and bile ducts. Pour in milk and leave in a cool place for an hour.
Drain the milk, cut the liver into bars and roll in flour.
Wash the apples. When they are dry, cut out the seed pods. Cut the pulp into thin slices.
Remove the skin from the onion and cut it into thin half rings.
Turn on the multicooker for 15 minutes in the “Frying” or “Baking” mode. Pour in the oil. After 2 minutes, add the liver. Fry it for 5 minutes.
Add apples and onions, continue cooking until the program completes in the selected mode.
Mix sour cream with salt and pepper, dilute slightly with water. Pour the sauce over the liver.
Turn on the “Stew” program and cook the liver for 20 minutes.

Apples add juiciness and a unique taste to pork liver stewed in sour cream. The recipe is little known, but one of the most successful.

Chicken liver stewed in sour cream in a slow cooker

chicken liver – 0.5 kg;
flour – 60 g;
onions – 150 g;
sour cream – 100 ml;
water – 100 ml;
vegetable oil – 40 ml;
salt, spices - to taste.

Cooking method:

Rinse the liver. When it dries, bread it in flour.
Remove the skins from the onion and cut it into small pieces.
Pour oil into the multicooker bowl. Turn it on in broil or bake mode for 10 minutes.
Add the onion, after 3-4 minutes add the liver and fry it together with the onion until the program is completed.
Mix sour cream with salt and spices. It is advisable to use seasonings intended for poultry meat. Dilute with water.
Pour the mixture over the chicken liver.
Run the “Extinguishing” program for 20 minutes.

This recipe for cooking chicken liver in sour cream can be called classic. It is simple, but the result allows you to get excellent.

Chicken liver stewed in sour cream in a slow cooker comes out soft and juicy. Preparing the dish will require minimal effort from the housewife.

This is a very healthy product; it contains many vitamins and microelements. And chicken liver in a slow cooker is not only healthy, but also quick. Today we will tell you how tasty and simple this delicacy can be prepared.

Ingredients:

chicken liver – 0.3 kg;
salt and spices (for example, for meat dishes) - to taste;
sour cream – 2 tbsp. spoons;
greens - for decoration;
onion - 1 head.

Preparation:

Rinse the liver thoroughly under running water.
Trim off all the films and chop the liver.
Wash the onion and cut into half rings.
Take the cooking container and fold the main component. Add salt, onion, spices.
Add sour cream and mix everything.
Pour 300 - 400 grams of water into the bowl.
Close the device and set the “Steam” mode for 30 minutes.
After half an hour, open the lid and stir the dish.
Chicken liver in sour cream is ready.
Place on plates and sprinkle with fresh herbs.

Cooking a dish in a Redmond and Panasonic multicooker

This original liver recipe will please everyone, as mushrooms are added to the dish. As a result, it turns out incredibly tender and fragrant.

To serve a delicious lunch you will need to prepare in advance:

chicken liver – 500 g;
olive oil – 1 tbsp. l.;
fresh champignons – 400 g;
onions – 2 heads;
sour cream – 100 ml;
salt, ground pepper, seasoning - to taste.

We suggest you read Why chickens die: what to do

Liver with mushrooms is prepared as follows:

The champignons are washed and cut into thin slices.
The liver is washed and chopped.
Vegetable oil is poured into the bowl, into which pieces of liver are immediately added and fried for 3 minutes.
Add onion, cut into rings, add champignons, spices, salt, and mix everything.
Cook the dish in the “Stew” mode for another 10 minutes.

The finished liver can be placed on plates. Pasta or rice cereal are suitable as a side dish.

Buckwheat stewed with chicken liver turns out surprisingly tasty. The cereal turns out very juicy!

Includes:

buckwheat – 250 g;
liver – 400 g;
onion – 1 pc.;
carrot – 1 pc.;
vegetable oil – 1 tbsp. l.;
clean water – 500 ml;
garlic – 1 clove;
salt – 1 pinch;
Khmeli-suneli seasoning.

The manufacturing process is as follows:

The liver is washed and cut into small pieces.
The carrots are grated, the onion is finely chopped.
Pour vegetable oil into the bowl and add the prepared ingredients, mix the composition and turn on the “Frying” mode. It will be enough to set the timer for 10 minutes.
After 5 minutes, add garlic crumbs, pepper, seasoning and table salt.
Wash the buckwheat and place it in a slow cooker.
Pour in water and change the mode, setting “Buckwheat” or “Porridge”, set the timer for 35 minutes.

The finished dish is stirred, after which you can call everyone to the table - the delicious liver with buckwheat is ready.

Steamed foods are very healthy, and chicken liver in particular. This dish is perfect for people on a diet.

List of required ingredients:

chicken by-product – 500 g
olive oil – 1 tbsp. l.;
table salt – 1 tsp;
favorite spices

A delicious dinner can be easily prepared by following these simple steps:

The chicken liver is washed under high pressure water, the film is removed and cut into large pieces.
Add salt and spices to the meat product in a bowl and mix everything.
Place pieces of liver on the grill and sprinkle them with oil.
Close the oven, set the “Steam” program

In 20 minutes the dish will be ready. You can prepare a vegetable salad as a side dish.

Cuisine:European
Type of dish: Main courses
Cooking method: In a slow cooker
Servings:4

45 min

Nutritional value per 100 g:
Fat:4.85 g
Proteins:15.02 g
Carbohydrates:2.86 g

Ingredients:

Chicken liver – 0.5 kg
Onions – 2 pcs.;
Spices – 1 tsp;
Salt – ½ tsp;

Cooking method:

1. To make a dish truly tasty, you need a high-quality and fresh product. When choosing liver, it is better to give preference to fresh offal rather than frozen. The pieces should have no green speckles, and the normal color is dark pink. Elastic, shiny pieces of approximately the same size are what you need. We wash the liver, cut it into pieces if necessary and cut off the excess. There is no need to chop it too much - the dish will turn out mushy and unattractive. Let's discard the liver in a colander. Once the liquid has drained, you can place everything in the slow cooker.

2. The second ingredient is onion. We cut it into half rings and generously sprinkle the liver with it. Stir and turn on the multicooker in simmer mode for 40 minutes.

3. It is better to add salt after half the cooking time - this will help preserve the tenderness of the product. At the same time, add the desired spices. Also at this point you can add sour cream to the liver. When cooking, it may separate a little, but it will make the dish tender and sweetish. Bechamel sauce will also be a very beneficial addition.

4. When the unit’s operating cycle is complete, the chicken liver in the multicooker is ready! It will look great on a plate with chopped green onions.

We suggest you familiarize yourself with Baking chicken breast in a slow cooker

Cooking time – 45 minutes. Number of servings – 4.

Cooking chicken liver in a slow cooker is quick and very tasty, and also no less beneficial for the body. The dish can be consumed either warm or cooled. In the latter version, the liver will be juicier and softer than hot.

Another recipe for chicken liver in a slow cooker includes several more components, but in principle it is very similar to the previous one.

As an example, we will use the recipe for cooking chicken liver in a Redmond multicooker. This will be a classic version of the dish with a creamy sauce. Let’s immediately make a reservation that we will not use sour cream, despite the widespread opinion about the ideal combination of these products. Cooking chicken liver in a slow cooker with sour cream is not the right combination, since sour cream tends to “separate” during the heating process.

You will need:

chicken liver - 1 kg;
onion - 1 large head;
salt and pepper;
butter - 50 g;
flour - a tablespoon;
milk - 500 ml;
nutmeg - ½ teaspoon.

Preparation

Wash and cut the liver into medium pieces. Peel and chop the onion.
Turn on the Redmond multicooker in the “Baking” mode and set the timer for 30 minutes. Pour vegetable oil into a bowl, add onion. Fry for 7 minutes until the onion is translucent with the lid closed.
Add the liver and close the lid again. After 15 minutes, stir and leave to simmer. There is no need to add water, since the liver produces a lot of juice during cooking.
At this time, make the sauce: melt the butter in a frying pan, add flour, stir with a wooden spatula. You should get a golden mass with bubbles. Pour hot milk into it, stir, let it boil. Simmer for 10 minutes, add nutmeg, stir again.
Half an hour after you start cooking the liver, salt and pepper it, pour the sauce over it and leave to simmer for 30 minutes.

That's all the secrets of how to cook chicken liver in a Redmond multicooker. Serve it deliciously with buckwheat porridge, mashed potatoes, and pasta.

Chicken liver fried with onions in a slow cooker

The main advantage of this recipe is that the liver does not shoot all over the kitchen, like in a frying pan.

Ingredients:

chicken liver – 0.6 kg;
salt, curry seasoning - to taste;
onion – 2 heads;
flour – 2/3 cup;
vegetable oil - for lubricating the multicooker bowl.

Preparation:

Rinse the liver and dry it with a paper towel.
Trim all veins. Cut only large pieces in half.
Add salt, seasonings, mix everything.
Pour flour into a flat bowl.
Peel the onion and cut it into thin half rings, sprinkle it with salt.
Lubricate the bowl with sunflower oil, use a silicone brush to do this.
Turn on the slow cooker to let the oil heat up.
Roll a piece of chicken liver in flour. Place the offal into the slow cooker. Do the same with the rest of the parts.
Take the chopped onion and place it on the liver.
Close the oven, select the “Frying” mode, time – 15 minutes.
After 5-7 minutes, open the multicooker and stir the product with a special spatula.
Close the lid and wait for the end of cooking.
The dish is ready. It has a beautiful crust and smells delicious. Serve it with your favorite side dish or just bread.

Chicken liver pate in a slow cooker

Ingredients:

chicken liver – 0.5 kg;
butter – 0.07 kg;
carrots – 1 piece (large);
pistachios – half a glass;
onions – 2 pieces;
olive oil - for lubricating the multicooker bowl;
salt and nutmeg - to taste.

Preparation:

Peel the carrots and cut into thin strips (like Korean carrots).
Chop the onion into half rings.
Grease the pan with olive oil and place the carrots and onions in the bowl, add a little salt and close the lid.
Set the “Extinguishing” program for 15 minutes.
At this time, wash and cut the liver into pieces.
When the vegetables are ready, open the slow cooker and add the chicken liver. Mix everything, add salt and nutmeg.
Close the oven and select the “Stew” mode again for 10 minutes.
Place the finished dish in a deep bowl and wait until it cools down.
Now take an immersion blender and grind all the ingredients.
Take out the butter. Separate it with a tablespoon and throw it to the liver. Mix everything again with a blender.
Place the pate in molds or small jars.
Melt a spoonful of butter in a dry frying pan and pour it on top of each jar of pate.
Now open the pistachios and crush the edible part with a rolling pin.
Sprinkle the pate with small nuts.
Place the chicken liver pate in the refrigerator for a couple of hours until it hardens and reaches the desired consistency. Delicious spread on fresh bread.

With added mushrooms

Ingredients:

chicken liver – 0.5 kg;
sunflower or olive oil - for frying;
champignons – 0.4 kg;
salt and favorite seasonings - to taste;
onions (onions) – 2-3 pieces;
sour cream – 0.1 kg.

Preparation:

Cut the onion into half rings.
Wash the mushrooms thoroughly and trim off the black parts.
Cut the champignons into thin slices.
Wash the chicken liver and chop a little.
Grease the bowl with oil and place the offal in it.
Fry a little (only until gray, but not cooked).
Now add the onions and mushrooms, mix everything, close the multicooker and set the “Stew” mode. During the cooking process, the champignons should release their juice and stew in it.
As soon as the moisture has evaporated, open the multicooker, add salt, sour cream and spices. Mix everything thoroughly and close again. Let the liver simmer for another 10 minutes.
Mix the finished liver and you can place the aromatic dish on plates. Use pasta or rice as a side dish.

With gravy

The second most important component of stewed chicken offal is the sauce, which not only forms the flavor bouquet of the liver, but also contributes to a particularly appetizing meal of the cooked food.

Preparation next.

What ingredients will you need?

The table lists the components required to create the dish:

Grocery list	Quantity
Olive/sunflower oil	of necessity
Bulb onions	3 pcs.
Chicken liver	650–700 g
Coarse salt, pepper	optional
Gravy
Tomato paste	200 g
Soy sauce	3 tbsp. l.
Starch (preferably potato)	2 tbsp. l.
Filtered water	200 ml
Granulated sugar	30 g
Coarse salt, pepper	taste

Step-by-step cooking process

Step-by-step preparation:

Initially, you need to process the chicken liver as usual, then divide it into about 3-4 parts.
Now you need to combine all the components required for the gravy in a separate bowl, season them with the desired amount of spices, then thoroughly mix the resulting sauce.
Next, you need to peel the vegetables, chop the onions into half rings, and chop the carrots into thin slices.
The resulting mass must be sautéed in a frying pan in preheated oil until soft, then add chopped pieces of liver to the contents of the container.
The resulting mixture needs to be quickly (about 3-5 minutes) fried with occasional stirring, then you need to pour the aromatic sauce over the products and distribute it among the combined components.

At the last stage of cooking, stewed chicken liver with onions and carrots should simmer over low heat for about 8-10 minutes. in a sealed container with periodic stirring of the composition.

Serving rules, suitable side dish

Place the hot liver along with the gravy in a deep serving bowl. Serving food this way will allow you not only to feast on pieces of liver, but also to enjoy dipping slices of fresh bread with an appetizingly crispy crust into the sauce.

With vegetable gravy

Ingredients:

liver – 0.5 kg;
onion – 2 heads;
frozen vegetables (mixture) – 0.5 kg;
salt, bay leaf, suneli hops - to taste;
vegetable oil - for greasing the mold.

Preparation:

Soak the liver in water for several hours.
Then boil in water for about 5 minutes.
Cut the onion into thin rings.
Grease the multicooker with oil and place the onion in it.
Set the “Frying” program for 5 minutes.
Add liver, salt, bay leaf and seasoning to the fried onions. Mix everything.
Open the bag and pour the frozen vegetables into the slow cooker. Mix all ingredients.
Set the “Extinguishing” mode for an hour. Under the influence of temperature, the vegetables will release juice and will be stewed in it.
Separately, boil a glass of water. 10 minutes before the dish is ready, add water and mix everything.
Our liver with vegetable gravy is ready. Serve it hot.

Beef liver with apples

Cooking time is 3 hours, of which 2-2.5 hours are allocated for soaking the liver.

Required Products:

beef liver - 0.5 kg;
milk - 350 ml;
onion - 2 heads;
sour apples - 2 fruits;
butter - 100 g;
wheat flour - 2 tbsp;
ground pepper, salt.

Features of cooking:

Wash the liver, cut off the bile ducts, and remove films from the offal. Soak the prepared product in milk for 2 hours.
Cut the offal into slices, the sides of which are 8-10 cm.
Pour flour into a saucer and dip each piece of liver in it on all sides.
Set the multicooker to “Frying”. Place 1/3 of the butter in a bowl, melt it and fry each piece of liver on both sides until golden brown. Place the finished offal pieces into a saucepan and cover with a lid. When placing the liver in a saucepan, season each piece with salt and spices.
Cut the onion into thin rings, after removing the peel from it.
Add half the remaining oil to the slow cooker and add the onion. Fry the vegetable until translucent. If the onion is overcooked even a little, the liver dish will taste bitter. Transfer the prepared onion to a plate.
Peel the washed apples and remove the core. Cut the fruit pulp into slices 8-10 mm thick.
Throw the rest of the butter into the bowl and melt it. Fry the apple slices until they soften.
Form the dish by placing the liver slice, onion and apple in turn in a pyramid. Garnish with fresh herbs.

Buckwheat with chicken liver in a slow cooker

It is very convenient to prepare this dish in a slow cooker, since all the components will be evenly stewed and become tender, and the buckwheat will be saturated with liver juice. And it’s convenient when you have both a meat dish and a side dish at the same time.

Ingredients:

buckwheat – 0.25 kg;
salt, suneli hops and pepper - to taste;
water – 0.5 l;
onion – 1 head;
chicken liver – 0.4 kg;
garlic (dried) – 1 pinch;
carrots - 1 piece.

Preparation:

Chop the onion into pieces.
Wash the liver and cut into small pieces.
Grease a bowl with oil and place chicken livers and vegetables in it. Mix everything.
Set the “Frying” mode for 10 minutes.
After 5 minutes, open the lid and add some dried garlic and pepper. Mix everything and close the lid back. Dried garlic can be replaced with fresh garlic by first passing it through a press.
Rinse the buckwheat several times until the water runs clear.
Open the oven, pour in the washed buckwheat. Fill with water (0.5 liters). Add salt and suneli hops. Mix everything and close.
Now set the “Buckwheat” program for 35-40 minutes. If there is no such mode, then “Pilaf” or “Porridge” will do.
After the specified time, stir the dish.
Serve with vegetable salad.

Ingredients:

chicken liver – 0.5 kg;
water – 0.3 l;
potatoes – 5-6 pieces;
vegetable oil - for frying;
carrots – 1 piece;
salt, right for potatoes - to taste;
onion - 1 head.

Preparation:

Rinse the liver and cut it into 2 parts.
Grease the multicooker mold with oil and place the product in it.
Set the “Frying” mode for 15 minutes.
Finely chop the onion.
Grate the carrots on a medium grater.
Fry the vegetables for about 5 minutes.
Peel the potatoes and cut into medium cubes.
Open the lid and add potatoes, salt and seasoning. Mix everything.
Close the multicooker and set the “Stew” mode for 1 hour.
After the end of the program, mix everything and you can serve.
When serving, decorate the potatoes with herbs. This dish is served with fresh vegetables. Bon appetit!

Servings: 6 Cooking time: 55 min.

Beef liver in a slow cooker with potatoes

Hearty and inexpensive, but at the same time very tasty dish. Thanks to the slow cooker, beef liver turns out amazingly tender. Any liver can be used.

Ingredients:

Beef liver - 500 g;
Carrots - 1 pc.;
Water - 1 l;
Potatoes - 800 g;
Onion - 2 pcs.;
Garlic - 3 cloves;
Vegetable oil - 50 ml;
Greens - a bunch;
Paprika, salt, pepper.

How to cook beef liver in a slow cooker:

We wash the liver and defrost it if necessary. Remove excess films from it and cut into pieces.
Grate the carrots and cut the onion into cubes.
Peel the potatoes and cut into small slices.
Fry the liver in a multicooker (“Baking” mode) in vegetable oil for 10 minutes.
Add carrots and onions. Cook everything together for 10 minutes. Salt and add spices. Mix.
Add potatoes, pour in water.
Close the lid. Set the “Quenching” mode. The cooking process will take 60 minutes.
Finely chop the greens.
Place the liver and vegetables on plates and sprinkle with chopped herbs. The dish is served with vegetable salad.

Recipe Description

Stroganoff-style liver in a slow cooker is prepared as simply as beef Stroganoff in a slow cooker. Although there are some peculiarities in preparing this dish, liver beef stroganoff is prepared very quickly in a slow cooker. Pieces of liver are pre-soaked in milk for at least half an hour to make them soft and tender. The cooking itself lasts less than an hour - very quickly and economically, both in terms of time, cost and labor.

I cook the liver Stroganov style with onions, however, if you wish, you can add coarsely grated carrots to the onions - it goes well with liver dishes and also adds a little sweetness to the taste.

Cooking time also matters: if you simmer for too long, the liver will turn out tough. Therefore, read and see below how to cook beef stroganoff from beef liver with tomato and sour cream sauce.