Liver is one of the few foods that doesn’t like prolonged heat treatment. If you cook or fry for a long time, the dish will be dry, tough, and tasteless. With the right approach, many goodies can be quickly and easily prepared from the liver. Especially if you add onions to a popular product.
Beef liver with onions - general principles of cooking
Pretreatment of the liver consists in washing and removing visible films. If this is not done, the product will not be able to absorb the juice of additional ingredients. Then the liver is dried and cut into pieces. The shape and size determines the recipe.
Onions are mainly used onions. It harmonizes with beef liver and these two products complement each other wonderfully. Often, carrot, sour cream, mushrooms, potatoes and various other vegetables are put into liver dishes.
Liver with onions stew, fry, bake. You can cook dishes in pots, in a slow cooker, steamed. They are complemented with all sorts of spices, herbs, served independently and with side dishes.
Recipe 1: Beef liver with onions in sour cream
Instead of sour cream for making such a beef liver with onions, you can take cream, but with a fat content of at least 15%. The dish is great for garnishes made from cereals and vegetables, goes well with pasta.
Ingredients
• 0.6 kg liver;
• 0.2 kg of onions;
• 0.25 kg sour cream;
• 0.2 liters of broth;
• butter;
• 2 tablespoons of flour;
• salt;
• bay leaf and some dill.
Cooking
1. Cut the washed and cleaned liver in small pieces, as for goulash.
2. Onion cut into cubes, throw in the pan with butter and begin to fry.
3. After a couple of minutes, add the liver, cover and fry for three minutes under the lid.
4. Remove the lid, evaporate the remaining moisture, and as soon as the pieces begin to fry, add flour. We pour it out evenly so that it does not clutch. 5. Put sour cream, stir.
6. Add salt to the broth, you can any seasoning and also send to the pan.
7. Simmer it all together for a few more minutes, check for readiness.
8. Sprinkle with chopped dill, stick bay leaf and turn it off. Cover, let stand five minutes and serve.
Recipe 2: Fried beef liver with onions in a griddle
Recipe simplest beef liver fried with onions, which can be cooked in less than half an hour. A great option for a quick dinner.
Ingredients
• 0.5 kg of the liver;
• 2 bulbs;
• 50 ml of oil;
• 1.5 tablespoons of flour;
• spices;
• 0.5 buns of dill.
Cooking
1. Clear the liver of films, wash well and cut into strips. We leave while on the cutting board.
2. Onion heads clean from the husk and also shred straw.
3. Pour the oil into the pan and heat it up. Add onions, make fire big.
4. Immediately sprinkle the liver with prescription flour, quickly mix it with your hands right on the cutting board and send to the onion. Brown a minute and remove the fire.
5. Cover the pan with a lid and fry for about five minutes.
6. Then open, salt, add black pepper and fry without a lid until done. It's about three more minutes. Do not overdo it.
7. Turn off, sprinkle with chopped dill.
Recipe 3: Beef liver with onions and carrots
Option vegetable dish of beef liver with onions and carrots. For cooking use a large griddle or cauldron.
Ingredients
• 1 onion;
• 0.3 kg liver;
• 1 large carrot;
• 3 spoons of butter;
• salt pepper;
• greens at will;
• 130 ml of broth or water.
Cooking
1. Shred the large half-rings of onions and throw them into the frying pan with hot oil.
2. We clean the carrots and cut them into very thin ringlets. We shift to onions, fry together.
3. Cut the liver into cubes of three centimeters and also add to the pan. 4. Fry first without a lid, as soon as the juice begins to appear, pour in the hot broth specified in the recipe. Cover and simmer for about seven minutes.
5. Fill with salt, pepper, cook another five minutes. We taste it.
6. We throw greens, turn off.
Recipe 4: Beef liver with onions in a pot
Recipe for those who do not have time to prepare dinner. All you need to do is find ten minutes and load everything into pots. Immediately turn on the oven at 190 degrees, let it warm up.
Ingredients
• 0.5 kg of the liver;
• 0.15 kg sour cream;
• 30 grams of butter;
• 0.5 tablespoons flour;
• 2 onions;
• seasonings;
• cheese optional.
Cooking
1. Coarsely chop the onion. You can straw or half rings.
2. Sprinkle the onion with flour and fry for a minute in the hot oil. A ruddy crust should appear.
3. Turn off the onion, add sour cream, pepper and salt, you can throw any seasoning and a little dried dill.
4. Cut the liver into large pieces of about 50 grams.
5. Put the pots in a spoonful of sour cream with onions.
6. Then lay out the pieces of the liver and cover with sour cream and onions.
7. From above you can throw a piece of cheese to make an appetizing crust.
8. We send pots to prepare in an oven, we take out in 40-45 minutes. If cheese was added, it is best to cook without a lid.
Recipe 5: Fried beef liver with onions and apples
An unusual recipe for a very delicious beef liver fried with onions and fresh apples. The dish is pleasant to taste, has a spicy sourness and amazing flavor.
Ingredients
• 2 onions;
• 0.5 kg of the liver;
• 2 apples;
• butter;
• seasonings.
Cooking
1. Washed liver slices into cubes of no more than four centimeters. We throw in the hot oil and begin to fry.
2. Two minutes later, we throw apples, sliced into slices. Fry on high heat.
3. Onion is also not cut into small pieces and add three minutes after the apples. 4. Fry everything together, there will be a lot of juice from apples, it should be so. Periodically stir it so that the liver does not dry out above and absorbs moisture.
5. Bring the dish to readiness for the liver. A couple of minutes before the end add seasoning. Sprinkle the finished liver dish with greens.
Recipe 6: Beef liver with onions and carrots in tomato
Recipe tender beef liver with onions and carrots in a rich tomato sauce. Pasta is used to make it, but you can also take fresh tomatoes, grated or chopped in any way.
Ingredients
• 0.5 kg of the liver;
• 2 onions;
• 3 tablespoons of pasta;
• 1 scoop of sour cream;
• 1 carrot;
• 1 spoonful of flour;
• greens, seasonings;
• 250 ml of broth.
Cooking
1. Shred straw onions and carrots, you can immediately put everything together.
2. Throw in the pan with oil, fry slightly, so that the vegetables are slightly grabbed.
3. Now turn the liver. We cut it as you like, but better not very large. Sprinkle with flour.
4. Use a spatula to shift the vegetables in one direction and transfer the liver to the vacated area. Quickly fry until brown crust from the bottom.
5. Now you can mix everything together with vegetables. Cooking for three minutes.
6. Put the tomato paste, fry until brownish.
7. Now it's sour cream, which you just need to warm up well with all the ingredients of the dish.
8. It remains to add broth. The liquid must be hot. Instead, you can use the usual boiling water.
9. At this stage, add spices to the dish, do not forget to salt.
10. After boiling we reduce the fire, we turn to readiness. We throw greens at the very end or sprinkle the cooked dish on plates.
Recipe 7: Beef liver with onions and potatoes
A very convenient and simple dish of beef liver with onions, which can be used as a first course or a second one, served for lunch or dinner. It remains only to adjust the amount of fluid. Ingredients
• 0.4 kg liver;
• 2 onions;
• 0.6 kg of potatoes;
• oil, seasonings.
Cooking
1. The first fried onion. Peeled heads are cut into medium cubes and poured into a bowl of heated oil. You can use a high pan or cauldron.
2. We do not chop the liver finely, otherwise it will prepare quickly and be tough. Making pieces of 30-40 grams. Throw to the bow. Fry for long, just a minute.
3. Peel the potatoes, cut a little smaller than the liver. Throw in the total mass.
4. Now turn the fluid. Need boiling water or broth. If you prepare a thick dish for the second, then one or two glasses is enough. If you want to make a stew close to the soup, the liquid should barely cover the potatoes.
5. Add salt, a little pepper and cover.
6. Stew until potatoes are ready, to taste we throw bay leaves, various seasonings and greens.
Recipe 8: Fried beef liver with onions and mushrooms
Another recipe for grilled beef liver with onions in sour cream, but this time supplement is served with champignons. Mushrooms give the dish a delicious aroma and healthy taste. It needs to be cooked!
Ingredients
• 0.4 kg liver;
• 0.3 kg of champignons;
• 0.2 kg of onions;
• 0.2 liters of sour cream;
• 2 cloves of garlic;
• oil, salt;
• A little dill fresh or dry.
Cooking
1. Mushrooms need to boil in boiling water for about 15 minutes. You can cut the mushrooms immediately into pieces, so you do not have to wait for cooling. Finished champignons are thrown back into a colander, even if liquid flows from them.
2. Shred the onions in rings, fry with the addition of oil or any fat until transparent.
3. Add the liver, fry together. By-product we cut into cubes no more than three centimeters or similar cubes.
4. As soon as the pieces turn white from all sides and begin to roast, you can run the mushrooms. At this stage we make the maximum fire so that the moisture evaporates faster. 5. Salt and pepper with champignons, pepper, fry until cooked. Sprinkle with dry or fresh dill, chopped garlic (optional), immediately turn off and leave to infuse. It is better to cover the pan for fifteen minutes with a lid.
Beef liver with onions - tips and tricks
• Flour breading does not allow the liver to lose juice and contributes to the rapid appearance of golden brown. To cover the pieces with flour, you just need to sprinkle them and mix. This is done immediately before sending to the pan.
• Fried or braised liver left? You can whip it in a combine and you get a wonderful pate. Add cream or butter for juiciness.
• Dishes from fresh liver are always tastier than from frozen by-product. That is why experienced housewives buy chilled meat product.
• Any dish will be more tender if the liver is soaked in milk or cream before use. Dairy products nourish the fibers, soften and soften.
• The liver in tomato can be hard and dry due to the large amount of acid. If you are not sure of the result, it is better to use cream or sour cream for sauces. You can mix dairy products with tomato.
• The liver is not salted at the beginning of cooking, and even more so it does not add spices when soaking. Salt takes moisture from the product, promotes active excretion and subsequent evaporation of juices. Salt liver dishes need at the very end of cooking.
