Beef liver cutlets - 9 recipes

With carrots

Let's find out how to cook liver cutlets in the oven with carrots. If they seem a little dry to you, you can stew them. To do this, pour a little water onto a baking sheet, cover with foil and simmer in the oven for 7 minutes. The result will be an appetizing gravy, and the dish will become much more tender and softer. So take:

• one chicken egg;
• 300 g pork liver;
• two yolks;
• 300 ml milk;
• one carrot;
• one onion;
• 1 tsp. salt;
• three tbsp. l. semolina;
• a bunch of parsley or dill;
• 1 tsp. spices (paprika, oregano, red pepper);
• sour cream (for serving);
• vegetable oil.

Prepare this dish as follows:

1. First, cut the pork liver into several pieces and place in a bowl. Pour milk over it and leave for half an hour. After this, drain the milk and rinse the liver with cool water. Then cut it into tiny pieces.
2. Break the egg into a blender bowl, add the yolks, salt, liver and grind. Place the mixture in a separate bowl.
3. Cut the onion and carrots into 4 parts and place in a blender. Add the greens and chop everything.
4. Pour semolina into the bowl with the liver and set aside for 15 minutes. Then combine with chopped vegetables. Add spices and salt, stir.
5. Line a baking sheet with parchment, spread with butter and spoon the cutlets onto it.
6. Place the baking sheet in the oven preheated to 170°C for 25 minutes.

Oven baked cutlets

Recipe for making delicious liver cutlets in the oven.

Ingredients:

• liver – 0.35 kg;
• lard – 60 g;
• rice – 4 tbsp. l.;
• onion head;
• one egg;
• butter – 1 tablespoon;
• salt and pepper to taste.

Preparation:

1. Wash the liver and chop it into small pieces, and then put it in a meat grinder.
2. Boil the rice until tender, and sauté the onion in lard.
3. Mix, add salt and pepper, beat in the egg.
4. Mix thoroughly and leave to stand for an hour.
5. Grease a baking sheet with oil and place the formed cutlets on it.
6. Preheat the oven to 180 degrees and place a baking sheet in it.
7. Bake until golden brown.

Can be served along with sauce. Bon appetit!

Liver

Liver is an extremely useful food, which is recommended even for those who are contraindicated in almost the entire range of meats. And the most famous liver dishes are cutlets, pancakes and liver pate.

Liver cutlets are often prepared by people who are fans of low-calorie and healthy foods. At the same time, they all like to enjoy this meat dish, achieving two goals: benefits for the body and pleasure from what they eat.

Any liver is suitable for its creation: beef, pork, turkey or chicken. The last two are good for cooking when you are on a diet.

General principles and methods of preparation

Liver cutlets are not a complicated dish at all, which even a novice housewife can prepare. To prepare liver cutlets you will not need a lot of time and you will not have to make any special efforts. First of all, the liver is defrosted if it was purchased frozen and not fresh. Then, depending on the type of liver, they are soaked in cold water or milk, all films and veins are removed, cut into medium-sized pieces, dried and passed through a meat grinder or crushed in a food processor. Then all kinds of additives are added to the resulting liver mass, everything is mixed together, small cutlets are formed from the minced meat, which are then fried in vegetable or butter. If we talk about additives that are used in the preparation of liver cutlets, then there are an innumerable number of different options. A variety of vegetables can be added to minced liver, for example, onions, carrots, potatoes or zucchini, and cereals such as rice, semolina and buckwheat. In addition, eggs, cheese, green peas and much, much more are added to liver cutlets.

Step-by-step recipe for making pork liver cutlets

Main courses - recipes for every day Recipes for making cutlets Step-by-step recipe for making pork liver cutlets

6 servings

30 minutes

140 kcal

We have known about the benefits of the liver since childhood. Not a single pregnant woman’s diet can do without it. It is recommended that children be given liver from the age of 1 year. This high protein product can:

• speed up metabolism;
• stimulate hematopoiesis;
• strengthen immunity;
• improve vision;
• slow down aging.

But what if your family doesn’t like boiled or fried liver? Prepare them cutlets from the liver. And we will tell you how to prepare liver cutlets (for example, from pork liver): we will give you not only a step-by-step recipe, but also a video.

Basic recipe

Necessary kitchen equipment: cutting board, knife, tablespoon, frying pan, bowl for minced meat, meat grinder or blender.

• If you have a whole pork liver in front of you, it should weigh about 2 kg. An organ that is too small indicates that the animal is sick; such a liver is not worth buying.
• Choose shiny, not dull, moist but not sticky liver.
• The color of the organ on the cut also plays a role: red-brown indicates the freshness of the product.
• After a puncture with a knife or a cut, scarlet blood should drain. A dark shade means the liver is not fresh.

How to grind

• Hard films must be removed before grinding.
• You can grind it in a meat grinder. But in this case, you will increase the cooking time, and small liver pieces will appear in the cutlets.
• Thanks to the blender, you will dramatically speed up the process, the minced meat will be homogeneous and the cutlets will be tender.

Step-by-step preparation

1. Cut the liver into pieces.
2. Grind it in a meat grinder (if you use a blender, you can put all the ingredients into the bowl at the same time and fry the cutlets directly from it).
3. Beat in the egg and mix.
4. Add flour, stir until smooth.
5. Add salt and pepper to taste.
6. Heat a frying pan, pour 1 tbsp into it. l. oils
7. Spoon into the cutlets and fry on each side until golden brown.
8. Place on a paper towel to remove excess fat.
9. Place the next batch of cutlets into the frying pan, after adding 1 tbsp. l. oils

preparing pork liver cutlets

Pay attention to the size of the minced meat laid out and the color of the finished cutlets. Do not let it burn, otherwise the cutlets will become bitter.

If you don't like pork liver, make beef liver cutlets. But these chicken liver products will be the most tender.

How to improve the taste

• The cutlets prepared this way are already ready to eat, but you can simmer them a little on the stove or in the oven.
• Liver cutlets will be more tender if instead of flour you add semolina to the minced meat (in double the amount compared to flour). This minced meat should be left in the refrigerator for half an hour so that the semolina swells.
• The cutlets will be tastier if you grind raw onion into minced meat.
• A clove of garlic will add flavor.
• Boiled potatoes grated on a fine grater or twisted in a meat grinder will make the cutlets even more satisfying. Instead of potatoes, you can add boiled rice. The minced meat with these products will not be liquid, which means it can be formed by hand and rolled in flour or breadcrumbs.
• The liver cutlets will become juicy after adding a small piece of lard to the minced meat.
• Steamed cutlets, greased inside with mayonnaise and grated hard cheese, will be interesting and tasty. By the way, you can also put a tomato ring, fried zucchini, and thinly sliced ​​cheese inside.

Side dish options

• Potatoes in pieces or in their jackets, or in the form of mashed potatoes.
• Rice with vegetables.
• Pasta.
• Porridge.
• For those losing weight, we recommend using a salad of fresh vegetables as a side dish.

Classic recipe for beef liver cutlets

Compound:

• beef liver – 0.5 kg;
• chicken egg – 2 pcs.;
• onions – 0.25 kg;
• wheat flour – 140 g;
• mayonnaise or sour cream – 120 ml;
• salt, ground black pepper - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Rinse the liver, free it from seals and film. Cut into pieces of arbitrary shape and grind through a meat grinder.
• Peel the onion, cut into large pieces and also turn through a meat grinder.
• Break the eggs and place in a bowl with the liver and onions. Add sour cream or mayonnaise, salt and spices. Stir until a homogeneous consistency is obtained.
• Add flour in portions and stir until you get minced meat that resembles pancake dough in thickness.
• Pour a little oil into a heated frying pan, after 10 seconds, spoon the minced meat onto it, leaving some space between its portions.
• Cook over medium heat until the cutlets are browned on the bottom.
• Turn over, cover with a lid and fry for a couple more minutes until done.
• Remove the cutlets from the pan, add oil to it and continue frying the liver cutlets until the minced meat is gone.

With tomato sauce

We bring to your attention a recipe for very tasty chicken liver cutlets. If you bake them in the oven with tomato sauce, they will turn out even juicier. This dish can be prepared during a diet and even for children. Take:

• two onions;
• a bunch of parsley;
• one egg;
• 350 g chicken liver;
• one carrot;
• breadcrumbs;
• three tbsp. l. flour;
• two glasses of water;
• pepper and salt;
• four tbsp. l. tomato paste;
• 3 tbsp. l. vegetable oil.

Prepare this dish in this way:

1. Wash the liver, cut into tiny pieces and place in a deep bowl.
2. Chop an onion and a couple of sprigs of parsley and mix with the liver.
3. Salt the contents of the dish and stir well.
4. Add the egg and flour to the remaining ingredients and mix again.
5. Use a large spoon to form cutlets and roll each one in breadcrumbs.
6. Place the cutlets in a single layer on a greased baking sheet.
7. Bake the cutlets for 15 minutes, then turn over and cook for the same amount of time.
8. Cut the carrots into strips, and the remaining onion into half rings.
9. Fry the vegetables in a frying pan until done.
10. Add water, chopped parsley and tomato paste to the frying pan and add salt.
11. Remove the cutlets from the oven, place in a frying pan with tomato sauce and simmer for 15 minutes.

Fluffy cutlets

Recipe for making fluffy cutlets with semolina.

Ingredients:

• 0.45 kg of liver;
• 2 onions;
• 3 teeth garlic;
• 7 tbsp. spoons of semolina;
• a small pinch of baking soda;
• 6 tablespoons of vegetable oil;
• some breadcrumbs;
• salt and pepper to taste.

Preparation:

1. Wash and cut the liver into small pieces.
2. Place it together with the sautéed onions in a blender and grind. You can use a meat grinder.
3. Add salt, pepper, semolina, soda and crushed garlic to the resulting mass.
4. Mix everything until smooth and let it brew for about half an hour.
5. Give the minced meat the desired shape, roll in breadcrumbs and place in a preheated frying pan with vegetable oil.
6. Over low heat, fry the liver cutlets on both sides for about two minutes.

Bon appetit!

Ingredients for “Home-made liver cutlets”:

• Beef liver

  — 400 g

• Salo

  (or brisket (I use brisket)) - 100 g

• Garlic

  — 3 tooth.

• Oat flakes

  - 3 tbsp. l.

• Milk

  — 100 ml

  Read also:  Turkey cutlets - juicy and soft
• Bulb onions

  (large, for gravy) - 1 pc.

• Sour cream

  (for gravy) - 1-2 tbsp. l.

• Ketchup

  (or tomato sauce (not pasta!) for gravy, optional) - 2 tbsp. l.

• Spices

  (Salt, ground black pepper, bay leaf, peppercorns) - to taste

• Vegetable oil

  (for frying cutlets) - 1 tbsp. l.

• Butter

  (for frying onions in gravy) - 1 tbsp. l.

• Water

  (for gravy) - 1 cup.

Cooking time: 30 minutes

Number of servings: 4

Cutlets with buckwheat

Another simple and quick recipe for making cutlets.

Ingredients:

• 0.4 kg of liver;
• ¾ cup buckwheat;
• 2 tbsp. spoons of flour;
• 2 eggs;
• onion head;
• salt and ground black pepper to taste.

Preparation:

1. Grind the washed liver and onion in a meat grinder or blender.
2. Then mix them with boiled buckwheat, beat in the eggs, sprinkle with flour, salt and pepper to taste, mix thoroughly.
3. Let sit for a while and use a spoon to spoon into the pan.
4. Fry for a few minutes on both sides and serve with any sauce.

Bon Appetit!

Recipe for “Home-made liver cutlets”:

Products

Pour milk over oatmeal and leave to swell for 15-20 minutes

Prepare the liver, mince the liver, garlic and brisket (or lard)

Squeeze the oatmeal from the milk and add to the minced meat. Salt and pepper

Heat the oil in a frying pan (do not overuse oil... the lard will still give off fat when frying) and quickly fry the cutlets on each side (add them with a spoon)

Place the cutlets in a stewing dish

Prepare the gravy: chop the onion and fry in butter, add sour cream, stir, pour in 1 glass of water, add salt and spices.

Pour the resulting sauce over the cutlets and simmer, covered, for 15 minutes over low heat.

About 4 minutes before it’s ready, add ketchup or tomato sauce. (This is optional, if you don’t like it, you can just add a little more sour cream.) I make it with tomato.

Let it sit for 5 minutes and you’re ready to eat.

Garnish of your choice

The dish is ready!

Bon appetit!

This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of cooking on the forum – https://forum.povarenok.ru/viewtopic.php?f=34&t=6693

Method for preparing liver cutlets with mashed potatoes

This is a dish that does not require a side dish. It is enough to put a spring salad of cabbage or fresh carrots on the table.

Ingredients:

• Beef liver – 350 gr.;
• Mashed potatoes – 250 gr.;
• Egg – 2 pcs.;
• Onion – 1 pc.;
• Breadcrumbs – 20 gr.;
• Butter – 40 gr.;
• Khmeli-suneli - a pinch.

Sauce:

• Sour cream – 250 gr.;
• Dill – 80 gr.

Chop the onion and fry until golden brown. At the same time, make the minced meat, using a meat grinder, grind the liver and boiled potatoes.

Soak the crackers in milk or water. Add crackers, egg, onion, and mashed potatoes to the minced meat. Mix everything thoroughly. In a hot frying pan, fry the formed cutlets on each side for 5 minutes.

Make the sauce separately. Mix all the ingredients, finely chop the dill, salt and pepper according to your preferences.

Serve three or four cutlets with sauce.

The salad gives the liver cutlets a refreshing addition. Bon appetit!

Liver cutlets made from steamed beef liver

Steamed beef liver cutlets are very easy to make. You grind the minced meat in a meat grinder or food processor, add a filling, for example, cheese, and send it to cook. Fresh liver cutlets will turn out to be very juicy, because they do not include flour and rice among the ingredients, which, as a rule, dilute the taste of the liver.

How to cook steamed liver cutlets

1. Wash the liver, remove films and veins. If desired, you can soak it in cold water or milk for an hour or two to remove the unpleasant animal odor, which is absent only in the freshest offal or from a young animal. Cut into pieces.
2. Peel the onion and cut into four parts.
3. Grind the liver and onion with a food processor or meat grinder into a single mass. Add salt. Add a small amount of diced cheese to the minced meat. With it, the cutlets acquire a delicious creamy aroma.
4. Place the minced liver into silicone molds greased with vegetable oil and transfer them to a tray for steaming. Place the tray with the molds in the kitchen appliances and steam for 30-40 minutes.

Ready-made steamed cutlets are served warm - with any side dish and your favorite sauce. For variety, you can add chopped tomato, bell pepper, chopped fresh herbs, and olives to minced beef liver instead of cheese. And every time an original liver dish will exude aromas on your table, which will never get boring.

Beef liver cutlets in the oven

Compound:

• beef liver – 0.3 kg;
• oatmeal – 30-40 g;
• chicken egg – 1 pc.;
• onions – 100 g;
• mayonnaise – 40 ml;
• refined vegetable oil – 30 ml;
• salt, pepper - to taste.

Cooking method:

• Wash the liver and pat it dry with paper towels. Having cleared the films and removed the veins, cut the liver into small enough pieces so that they easily fit into the bell of the meat grinder.
• Peel the onion and cut into small cubes.
• Heat a spoonful of vegetable oil in a frying pan, add the onion and fry it until golden brown.
• Grind the oatmeal using a blender or coffee grinder.
• Grind the liver pieces through a meat grinder.
• Break an egg into the resulting mass, add onion, mayonnaise, salt and spices.
• Mix the minced liver thoroughly. Pour oatmeal into it and stir. If the consistency of the minced meat is still too liquid, you can add more oatmeal than indicated in the recipe.
• Grease a special mold with round cells with the remaining vegetable oil. Place the minced meat into the cells. If there is no special form, you can cook the cutlets on a baking sheet, placing spoonfuls of minced meat on it.
• Preheat the oven to 200 degrees, place the form with minced meat in it, cook the cutlets for 15 minutes.

From the specified number of components, you will have to bake the cutlets in a special form in two batches, but they will turn out smooth, neat and very appetizing.

With semolina

How to cook dietary liver cutlets in the oven with semolina? Experienced housewives know that this grain is good not only for making manna, porridge or casserole. It is often used for breading and powdering molds. Semolina also perfectly absorbs moisture. At the same time, it does not interrupt the taste of the base component in the dish. That is why it is suitable for creating tender liver cutlets. You will need:

• 2 tbsp. l. semolina cereals;
• vegetable oil (for greasing molds);
• 250 g of any liver;
• one egg;
• pepper, salt (to taste).

Manufacturing process:

1. First, grind the liver in a blender or meat grinder, add pepper, salt and a lightly beaten egg.
2. Add semolina to the minced meat, stir well and set the mixture aside for 25 minutes. During this time, the minced meat will become thick.
3. Transfer the minced meat into small greased muffin tins and place them in the oven at 170°C for 35 minutes.

Delicious liver cutlets

So how to cook liver cutlets in the oven? We take:

• one onion;
• half a kilo of liver (preferably chicken);
• 100 g processed cheese;
• two potatoes;
• 70 g breadcrumbs;
• a glass of oatmeal;
• vegetable oil (to taste);
• 1 tsp. salt;
• 1 tbsp. l. ground pepper;
• 0.5 tsp. coriander

This recipe for liver cutlets, made in the oven, stipulates the implementation of the following actions:

1. First, wash the liver, then coarsely chop the potatoes and onions, sift through the oatmeal.
2. Grind the cereal, onions, liver and potatoes through a meat grinder.
3. Add spices and grated cheese.
4. Wet your hands and form cutlets, roll them in breadcrumbs.
5. Place them on a sheet greased with oil. Place in the oven preheated to 200°C for 20 minutes.

Serve the finished cutlets with any side dish.

Beef liver cutlets with rice

Compound:

• beef liver – 0.5 kg;
• rice – 0.2 kg;
• chicken egg – 1 pc.;
• onions – 150 g;
• starch – 10 g;
• fresh dill – 50 g;
• salt, spices - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Rinse the rice, add water and boil until done. It should turn out crumbly, not sticky.
• Pass the liver through a meat grinder.
• Grate the onion on a coarse grater or finely chop it with a knife.
• Add a beaten egg, salt, spices, and starch to the liver mass. Stir until the ingredients form a homogeneous mass.
• Add rice, onion and chopped dill, stir again.
• Spoon the minced meat into a hot frying pan with vegetable oil, form cutlets and fry them over medium heat for 2.5 minutes on each side.

How to make liver cutlets - tips from chefs

To make delicious liver cutlets, you need to listen to the advice of professionals. Here's what chefs recommend to make cooking at home easier:

When making liver cutlets, it is important to free the main component from bitterness. To do this, the liver is soaked in water, milk, kefir or soda solution for at least half an hour

In addition to getting rid of bitterness, this will help neutralize the unpleasant odor. The heat treatment of the offal should not be long, otherwise it will become dry and rubbery. It is optimal to keep the cutlets on the stove until golden brown - 2-3 minutes. If the dough turns out to be too liquid, it can be thickened with rice starch, semolina, flour or breadcrumbs. The consistency should be like thick, fatty sour cream. After preparing the dough, it is better to leave it for half an hour so that the flour becomes more viscous. This way the cutlets will turn out more fluffy and will not fall apart during frying. The film from the liver is removed as follows: rinse the beef with cold water, pour warm water for 2 minutes, cut the film and remove it, helping with your thumb. Pork should be scalded with boiling water, trimmed on one side and the film removed with your fingers and a knife. To add original flavors to cutlets based on minced liver, you can use the addition of hard grated cheese, zucchini, lard, and bread. The option of cooking cutlets without eggs will appeal to those losing weight. This ingredient is not considered necessary, because even without it the products hold their shape.

Beef liver cutlets with lard

Compound:

• beef liver – 0.5 kg;
• lard – 100 g;
• flour – 100 g;
• onions – 100 g;
• starch – 5 g;
• chicken egg – 1 pc.;
• salt, pepper - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Prepare the liver and lard. After cutting them into pieces, grind them using a blender or meat grinder.
• Peel the onion, cut into pieces, and chop in the same way as meat products.
• Mix onions with liver and lard.
• Whisk the egg and add it to the minced meat. Add starch, salt, spices. Mix thoroughly.
• Combine with flour and whisk to obtain a homogeneous mixture with a consistency similar to sour cream.
• Heat the oil and place the minced meat in it, forming cutlets with a spoon.
• Cook over medium heat for about 5 minutes, spending 2 to 3 minutes on each side.

Before serving, liver cutlets can be sprinkled with fresh herbs. Lard makes the dish tender, appetizing and more satisfying.

Raisin-style liver cutlets

How to cook liver cutlets with rice in the oven? You will need:

• 60 g lard;
• 350 g beef liver;
• one onion;
• four tbsp. l. rice;
• cow butter - one tbsp. l.;
• one chicken egg;
• 1 tsp. salt;
• quarter tsp ground black pepper;
• a glass of sour cream or sour cream sauce.

Prepare this dish as follows:

1. Rinse the rice, add cool water, and bring to a boil. Boil the rice for 20 minutes over low heat, then drain in a colander.
2. Rinse the liver, cut into pieces, and pass through a meat grinder.
3. Peel and wash the onion.
4. Finely chop the onion and lard.
5. Sauté the onion in lard over moderate heat for 3 minutes, stirring.
6. Beat the chicken egg, combine it with rice, liver, fried onions and lard, pepper and salt, mix the minced meat thoroughly and refrigerate for 1 hour.
7. Cut the minced meat into cutlets with a spoon and place in a greased form.
8. Spray the cutlets with oil and place in the oven, preheated to 200°C, on the middle shelf for 25 minutes.

Serve the finished dish to the table.

Cutlets with carrots from beef liver

Compound:

• beef liver – 0.3 kg;
• carrots – 150 g;
• onions – 100 g;
• chicken egg – 1 pc.;
• wheat flour - how much will be needed;
• salt, pepper - to taste;
• refined vegetable oil - how much will be needed.

Cooking method:

• After washing, drying and freeing the liver from vessels, cut into small pieces and pass through a meat grinder.
• In the same way, chop the peeled and medium-sized onion. Mix it with the liver mass.
• Wash and scrape the carrots. Dry it with a napkin, finely grate it, add it to the onion and liver. Mix the ingredients.
• Add egg, salt and spices to the minced meat. Mix thoroughly.
• Thicken the minced meat with flour, adding it in small portions and stirring. It should acquire the consistency of thick sour cream.
• Heat the oil in a frying pan, spoon the minced meat into it, forming cutlets from it. Fry on both sides until done.

Cooking secrets

Few people know how to cook liver cutlets in the oven. The minced meat used to create them should be identical to the minced meat used for simple meat cutlets: denser, not runny. This is the first secret of the juiciness and fluffiness of liver cutlets, since the thicker the layer of prepared raw material, the less the risk of drying it out.

In order to make the minced meat thicker, you need to add bread crumb, pre-soaked in milk and squeezed out. The bread will absorb excess moisture that appears after grinding. This is what will make the minced meat plump.

The second secret to obtaining thicker minced meat is to add small oat flakes to it. They will swell a little in the meat, as a result the finished cutlets will become more tender. And by the way, no one will be able to guess that the cutlets contain oatmeal, which is unloved by many!

Also, many housewives pour a little water into the bottom of the frying pan at the end of cooking, in which the finished dish is stewed. In four minutes, this water evaporates, making the cutlets unusually tender.

Basic option

Let's look at a basic recipe with a photo of liver cutlets made in the oven. Take:

• one egg;
• 250 g stale bread;
• one onion;
• 400 g beef or chicken liver;
• a glass of milk;
• two large spoons of small oat flakes;
• vegetable oil;
• pepper, salt (to taste).

Prepare these fluffy liver cutlets baked in the oven like this:

1. Cut off the crusts from stale bread. Then cut it into large squares, put it in a deep bowl and pour milk to swell. Leave for ten minutes.
2. Next, grind the liver in a meat grinder or blender until it becomes a homogeneous paste.
3. Combine the liver with the egg, salt, pepper and onion, peeled and cut into 4 parts. Grind everything together.
4. Gently squeeze out the soggy bread so that excess liquid does not get into the minced meat. Combine it with minced meat.
5. Add small oat flakes to the minced meat and stir. Cover the mixture with a plate or plastic and leave for 15 minutes at room temperature so that the flakes swell slightly. You can add simple flakes here, but then they will take longer to swell. It is very good to leave the preparation in the refrigerator overnight. With small flakes you will need much less time.
6. The minced meat will become thick in 15 minutes. Place a tablespoon of it on a baking sheet coated with vegetable oil and place the product in the oven, heated to 200 °C, for 25 minutes.

Serve the finished dish with sour cream. This recipe can be used as a basis to create a variety of options. By itself it is very neutral.

Beef cutlets with oatmeal

Everyone, of course, has their own opinion. But some housewives believe that it is better to make cutlets from beef liver. Although, experts assure that there is not much difference. It all depends on the specific recipe. For example, you can use the original version, which will require the following products:

• 600 grams of beef liver;
• 100 milliliters of water;
• 27 grams of oatmeal;
• salt;
• 30 grams of wheat flour;
• 200 grams of sour cream;
• 1 bay leaf;
• black pepper;
• greens (preferably basil);
• vegetable oil.

Method for preparing cutlets:

1. First, pour the flakes into a bowl, pour boiling water over them and leave for about 15 minutes.
2. Grind the washed liver into a paste using a blender.
3. Add the swollen oatmeal and mix well.
4. Peel the onion, roughly chop it and sauté lightly in oil.
5. Add it to the total mass along with flour and other ingredients.
6. Place the prepared minced meat on a heated frying pan with a spoon and fry the delicious cutlets for 30 seconds on each side.
7. Place the finished products into a mold.
8. Pour them with sour cream and basil, diluted with salted water.
9. For aroma, you can add a laurel leaf.
10. Cover the pan tightly with foil and place in the oven.
11. Simmer the cutlets for 35 minutes at 200 degrees.

Such tender, soft and very juicy products do not need any addition.