In terms of nutrients, the liver surpasses many meat products. It contains such important elements as: vitamin C, known for its excellent antioxidant properties, which helps to increase the body's resistance to adverse environmental influences; almost all B vitamins, the so-called energy drinks, they are needed by all cells of the body and, above all, the brain; thiamine supports the work of the heart, digestive system; Vitamin A is good for eyesight and skin. A lot in the liver and minerals: iron, zinc, manganese, selenium. And this is not the whole list, which can be continued for a very long time, since this really valuable product contains almost all the substances we need in sufficient quantities.

But, of course, we prefer this dish not so much because of its usefulness, but because of the most delicate taste and unique aroma. Therefore, it is important to know how to properly preserve the maximum of vitamins and bright taste. are simple and economical. It can be stewed, fried, baked, cooked a variety of pastes, pancakes and even cakes.

Choose right.

Choose a liver, preferably a young animal, since the taste directly depends on its age. The best option would be veal liver. Appearance fresh, unfrozen product should be smooth, red-brown even in color, without spots, moist at the cut. The aroma should be pleasant, slightly sweet, a different smell indicates the stale product. You need to know that it is a little rougher than pork and is covered with a thin film. To easily remove the film, you can lower the liver into hot water for a couple of minutes, pry with a knife and remove. It is also necessary to remove large veins and vessels.

How to cook liver.

To make the liver tender and airy, you need to soak it in milk with a pinch of salt for three hours. Salt will cope with the remnants of blood, and milk will soften the characteristic smell, if any. For frying, you can cut into identical pieces no more than one centimeter thick, roll in soda and leave for an hour. Then rinse well and let dry. Fry in hot sunflower oil, dipping each piece in flour or breadcrumbs. This will retain the juice, making the dish more juicy.

If you are interested in how to cook liver with sour cream and mushrooms, then it is very simple. The liver, cut into small pieces, must be lightly fried, pre-soaked in milk and rolled in flour. You can pepper to taste. Finely chop the mushrooms, boil a little and fry with onions. Then add sour cream and tomato paste, mix everything and bake in the oven for ten minutes. For 800g of liver, take 200g of mushrooms, one onion, a glass of sour cream and two tablespoons of tomato.

Here's how to cook the liver can still. We make mashed potatoes, add two eggs, salt, pepper. Place in a baking dish. On top of the potatoes lay out the liver cut into small cubes, chopped carrots and onions. Bake in the oven for twenty-five minutes until browned.

There are still a great many options for how to cook the liver. Traditional filling for pies, various pies, soups, delicious salads with pies and even airy soufflés, as well as all sorts of sandwiches and sandwiches will diversify your daily diet and enrich your body with the necessary nutrients. You just need to use useful tips and turn on your imagination so that this product will delight you and your loved ones with its unsurpassed taste and usefulness every day.

Properly cooked beef liver, in addition to its undeniable beneficial properties, has excellent taste. We offer basic recipes, relying on which, and adjusting them with your additions in the form of a variety of vegetables, you can cook tasty, soft and juicy beef liver.

Secrets of choosing beef liver

The result of the finished beef liver dish depends on the quality of the main product. When buying a liver, pay attention to the following points:

• When choosing a product, be guided by its smell, appearance and color. Fresh liver, due to its short implementation period (only three days), should have a sweet smell and a rich, pleasant color. Too dark or light tone of the product will indicate its staleness.
• Try to buy only fresh liver, not frozen.
• A smooth, shiny and undamaged surface (film) of the liver will indicate its good quality. Pay attention to the cut. The granular structure will indicate the former ill health of its owner.

How to cook beef liver - product preparation

There are many options for cooking the liver, but the final taste will depend on the technology of preliminary preparation of the product. Let's dwell on the most important points, observing which you can make juicy, soft and tasty beef liver:

• In order to remove the bitterness inherent in beef liver, the film that covers it should be removed from it. Pour boiling water over the product, then quickly, for a few seconds, immerse in cold water. You can easily release the desired product from the outer rough film from the temperature difference.
• The dish will turn out tough and unpleasant in taste, if large vessels, ducts and veins are not removed from the liver. When cutting portioned pieces, carefully remove any “defects” that come across.
• To soften the structure of the beef liver, to make it soft and pliable, to get rid of the specific "flavor" will help cold milk or soda solution (1 tablespoon per 0.5 liter of warm water). Soak the liver cut into pieces 1.5 cm thick for at least 30 minutes.
• Fry the prepared slices in a well-heated pan, each side no more than 3 minutes. After - stew, according to the recipe used. Stewing in sour cream or cream gives the liver special tenderness, juiciness and softness.
• Add spices and salt liver dishes at the very end of cooking. If you do this at the beginning of the process, the liver will be dry, hard and rough in taste.

How to cook tasty and soft beef liver - the main recipe

Prepare the liver as described above. Roll the pieces cut into portions in mixed flour and spices, fry until light golden brown on all sides. For frying, ghee or vegetable oil is suitable. Fried liver prepared in this way, subject to all processes, always turns out juicy, soft and tender. Supplement can be stewed or fried onions with carrots, greens. Such a liver is suitable as the basis of other liver dishes, for example, stewed in sour cream or cream sauce.

How to cook tasty and soft beef liver in sour cream sauce

Cooked according to the main recipe, fried liver, mix with fried onions and carrots. Place in saucepan. Pour sour cream sauce (200 ml sour cream, 50 ml water, 2 tablespoons flour, seasonings to taste) so that it completely covers the liver. Simmer over low heat for at least 30 minutes.

Liver dishes go well with cereals, mashed potatoes, a variety of salads, pasta and vegetables.

This article is for those who do not yet know how to cook delicious and soft beef liver or who want to expand their culinary experience by trying a couple of new recipes. The excellent taste and nutritional characteristics of this product will allow you to get a dish that is amazing in all respects.

How delicious to cook beef liver?

Beef liver, the recipes for which can be both insanely simple and concise, or refined and multi-component, with the right approach, always turns out to be insanely tasty and no doubt useful.

1. Before cooking, the offal is prepared properly: rinsed, dried and disposed of vessels and films.
2. It is not recommended to exceed the heat treatment time of the liver. Long frying or boiling makes it tough, rubbery and not tasty.
3. The best marinade for beef liver is milk or kefir. Dairy products relieve the by-product of the bitterness often inherent in it, make it juicier and softer.

Beef liver fried with onions

Next, how to cook beef liver tasty and soft with the addition of onions, which will give the slices a special piquancy and aroma. If desired, the by-product can be seasoned with additionally ground nutmeg, a mixture of aromatic Italian or Provence herbs, and soaked in milk before cooking.

Ingredients:

• liver - 500 g;
• onions - 2 pcs.;
• flour - 4 tbsp. spoons;
• salt and pepper - to taste;
• oil - 50 ml.

Cooking

1. The liver is cut into slices no more than a centimeter thick.
2. Roll the pieces in flour, put in a pan with hot oil, fry for 3 minutes on each side, transfer to a bowl.
3. Onion is placed in the oil, sautéed until soft, liver is added, salted, peppered, flavored with seasonings if desired.
4. After a couple of minutes of languishing, the beef liver with onions will be ready to serve.

Beef liver cutlets - recipe

Beef liver cutlets are an elementary recipe and do not require the chef to have special skill or rich experience. In this case, the risk of obtaining a hard by-product is reduced, since in a twisted form and when combined with other components, it manifests its properties in a different way, although, as before, it does not require long-term frying.

Ingredients:

• liver - 500 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• semolina - 6 tbsp. spoons;
• salt and pepper - to taste;
• oil - 50 ml.

Cooking

1. Fry the onion in oil and, together with the liver, twist it in a blender or in a meat grinder.
2. Add garlic, salt, pepper, semolina to the puree, stir.
3. The base is allowed to infuse for 30-40 minutes, after which the cutlets are fried like pancakes, putting portions of minced meat in hot oil with a spoon and browning on both sides.

Beef liver chops

The following recipe is about how to cook beef liver tasty and soft by making chops out of it. In this design, the by-product turns out to be amazingly tasty and always pleases with the desired delicate texture. Beat the prepared slices should be carefully, placing them between two layers of cling film.

Ingredients:

• liver - 500 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• semolina - 6 tbsp. spoons;
• salt and pepper - to taste;
• oil - 50 ml.

Cooking

1. The liver is cut into pieces, 2 cm thick, poured with kefir and left in the refrigerator for a couple of hours.
2. Dry the soaked pieces with napkins, flavor with garlic, salt, pepper, leave for another 20-30 minutes.
3. The blanks are beaten off, breaded in flour, dipped in a beaten, salted egg and spread in heated oil.
4. After 7-10 minutes, the fried beef liver will be ready.

Beef liver goulash

Delicious and appetizing is beef liver goulash with gravy, prepared according to the recommendations described below. The dish can be made thicker or, on the contrary, increase the amount of liquid by adding more water or broth, as well as using a different composition of components that partially determine the taste of the dish.

Ingredients:

• liver - 700 g;
• onions - 2 pcs.;
• carrots and bell peppers - 1 pc.;
• garlic - 3 cloves;
• flour - ½ cup;
• milk - 200 ml;
• sour cream - 100 g;
• tomato sauce - 100 g;
• salt, pepper, spices - to taste;
• oil - 50 ml;
• water or broth - 150 ml.

Cooking

1. Diced liver is soaked in milk, then breaded in flour and left for 5 minutes.
2. Onions and carrots are sautéed in butter, liver is added and fried for 5 minutes.
3. Bulgarian pepper, sour cream, tomato are laid, water or broth is poured in, seasoned to taste, garlic is laid and allowed to boil.
4. After 7-10 minutes of languishing, beef liver gravy will be ready.

Beef stroganoff with sour cream

This original recipe is about how you can cook beef liver tasty and soft. Amazingly appetizing beef stroganoff from an offal is no less tasty than from any meat and in the best possible way to complement a side dish of potatoes, rice, buckwheat, pasta. If desired, sour cream can be supplemented with tomato sauce.

Ingredients:

• liver - 700 g;
• onion - 1 pc.;
• sugar - ½ tbsp. spoons;
• flour - 1 tbsp. a spoon;
• sour cream - 200 g;
• butter - 50 g;
• water - ½ cup;
• salt, pepper, seasonings - to taste.

Cooking

1. The liver is cut into layers, which are beaten off and cut into strips.
2. Flavor the offal with salt, pepper, sugar and spices, put it in a hot dry frying pan, fry for 4 minutes.
3. Add oil, onion and fry for another 5 minutes.
4. Sprinkle the components with flour, add sour cream, spices, pour in water, let it boil, turn off the fire.
5. After 5-7 minutes, beef liver stroganoff will be ready to serve.

Beef liver in sour cream with onions

No less tasty will be just beef liver stewed in sour cream. Compared to the previous recipe, this dish is prepared faster by saving time on preparing the offal. At the end of cooking, you can add a little chopped fresh herbs and garlic to the ingredients for piquancy.

Ingredients:

• liver - 700 g;
• onion - 250 g;
• flour - 2-3 tbsp. spoons;
• sour cream - 200 g;
• butter - 50 g;
• salt, pepper, spices - to taste.

Cooking

1. The liver is cut into cubes, breaded in flour.
2. Fry onion in oil, add pieces of offal and fry for 5-7 minutes.
3. Lay sour cream, season the dish, mix and simmer under the lid for 7-10 minutes.

Beef liver in milk

In milk, you can not only soak the liver, but also stew. Actually, this is the next recipe, the result of which will be an amazing culinary composition in all respects. The main thing is to choose the right bowl in volume or adjust the amount of milk so that it completely covers the offal during languishing.

Ingredients:

• liver - 600 g;
• onions - 2 pcs.;
• flour - 2 tbsp. spoons;
• sour cream - 2 tbsp. spoons;
• butter - 50 g;
• milk - 300 ml;
• garlic - 2 cloves;
• salt, pepper, spices, herbs - to taste.

Cooking

1. The preparation of beef liver begins with its soaking, placing the thinly sliced ​​​​product in a container with milk and leaving it for 1-2 hours.
2. The soaked pieces are dried, breaded in flour and browned for a couple of minutes in oil.
3. Onions are added, after 2 minutes milk is poured in, seasoned and simmered for 5 minutes.
4. Lay sour cream, garlic, greens, warm up for 2 minutes.

How to boil beef liver so that it is soft?

Next, how to cook beef liver tasty and soft by boiling. The resulting by-product can be used as a component for decorating salads, pates, pastry fillings or serving as a side dish. Such a liver has a minimum number of calories, which will be especially appreciated by supporters of dietary nutrition.

Ingredients:

• liver - 500 g;
• water - 1.5 l;
• salt, pepper, laurel.

Cooking

1. The liver is soaked for about an hour, after which it is poured with water and set to boil.
2. Depending on the thickness of the piece, the cooking time can vary from 15 to 40 minutes.
3. Boiled beef liver is ready if clear juice flows out of it when pierced.

Beef liver in a slow cooker

Beef liver can be easily cooked using a multicooker. The by-product can be fried in the “Baking” mode or stewed using sour cream and tomato or as proposed in this recipe cream sauce. It is very tasty to supplement the dish when ready with herbs and garlic.

Ingredients:

• liver - 700 g;
• carrots and onions - 1 pc.;
• cream - 200 ml;
• sour cream - 3 tbsp. spoons;
• oil - 2 tbsp. spoons;
• water - 200 ml;
• salt, pepper, spices.

Cooking

1. In a bowl on the "Baking" fry the onions and carrots in butter until soft.
2. Add pieces of the liver, the rest of the components from the list, switch the device to the "Extinguishing" mode for 1 hour.
3. After the signal, the beef liver in cream will be ready.
   

And minerals, as well as well absorbed by the body. However, many people dislike liver because of its peculiar taste or because it comes out tough and dry. Lifehacker's tips will help eliminate all these shortcomings and make a liver fan out of any picky.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose a high-quality and fresh liver. To do this is quite simple.

1. Pay attention to the appearance of the product. The liver should be elastic, soft, moist and shiny, without scratches and damage. The presence of spots and blood clots is unacceptable. They may indicate a rupture of the animal's gallbladder, which automatically gives the liver a bitter taste.
2. The color of the liver should be neither too light nor too dark. Remember: good beef liver is a ripe cherry, pork liver is reddish brown, chicken liver varies from light brown to brownish red, and turkey liver is dark red.
3. Fresh liver has a sweetish metallic flavor. A sour smell indicates that the product is spoiled.
4. There should be no excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or refrozen.

How to cook soft liver

1. First you need to remove all vessels, cores and films. In the case of beef liver, this is quite simple. But, to facilitate the procedure, you can hold it in warm water for several minutes. The film of pork liver is thinner and more difficult to separate. Try to leave the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
2. The sour marinade will give additional softness to the liver. For its preparation, juice or lime or a couple of tablespoons of vinegar is suitable. Mix one of these ingredients with water and soak the liver in it for a few hours before cooking.
3. Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
4. The last way is for those who like to use physical force. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.

How to cook delicious liver

1. So that the liver, especially pork, does not get bitter, you can soak it in milk, after cutting it into pieces. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
2. Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also rid the dish of bitterness.
3. But to mask the specific liver taste, products with strong, pronounced aromas will help. Onions, garlic, chili peppers, and fragrant herbs such as thyme or sage are good choices.

How to cook juicy liver

1. The main thing is not to overcook. To keep the liver juicy, it is enough to fry each side in a well-heated pan for 5 minutes (or less).
2. If you dip the liver pieces in flour or batter before frying, the juice will definitely remain inside.
3. Sour cream or cream are true friends of a juicy and soft liver. It is recommended to extinguish it in them for no more than 20 minutes.
4. The last item on the list and during cooking will be salt. It absorbs moisture, so it is better to add it at the end.

Dishes from the liver

yummly.com

Ingredients:

• 900 g chopped beef liver;
• 1 ½ cups of milk;
• 60 g butter, divided into pieces;
• 2 large sweet onions;
• 2 cups of flour;
• salt;
• pepper.

Cooking

Rinse the liver carefully under cold water, place in a bowl and cover with milk. It should completely cover the by-product: if the volume of milk indicated in the recipe is not enough, increase the dosage.

The liver can only be soaked while preparing the onion, but it is best to do this step in advance and let it stand for 1-2 hours.

Place half in a large skillet and melt over medium heat. Add chopped onion, bring it to softness and set aside on a plate.

Put the rest of the butter in the same pan. Remove the liver from the milk, pat dry with paper towels and roll in the flour, salt and pepper mixture. When the butter has melted, turn up the heat and place the liver pieces in the pan.

Fry the liver on both sides until golden brown. Return the onion to the skillet, turn the heat down to medium, and simmer for a while longer.

The remaining cooking time depends on your preferences, but still, you should not fry the liver too much. It is enough that it browns well on the outside, and remains a little pink inside.

yummly.com

Ingredients:

• 400 g chicken liver;
• 300 g of softened butter;
• olive oil;
• 2 shallots;
• 2 cloves of garlic;
• a few sage leaves;
• 1 pinch of ground mace (muscat color);
• 1 small glass of brandy;
• sea ​​salt;
• freshly ground black pepper.

Cooking

Place half of the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt: this should take about 10 minutes. Then strain the melted butter into a separate bowl and set aside to cool. For the pate, you only need refined yellow butter, light residues can be thrown away.

Peel and finely and garlic. Heat a small amount of olive oil in a frying pan. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with paper towels, raise the heat, and add the liver with most of the sage leaves. Fry the liver on each side for two minutes so that it browns on the outside and remains pink on the inside. If overcooked, it will lose its delicate texture and the pâté will turn out grainy.

Add brandy. Be careful: alcohol can flare. Salt and pepper the liver and simmer it for about a minute.

Remove the liver from the heat and, along with the onion and garlic, transfer to a food processor. Grind the ingredients to a puree, then add the mace and most of the melted butter. Continue grinding until smooth.

Transfer the pâté to the prepared container, sprinkle the sage leaves on top and use a spoon to cover with the rest of the melted butter. Place the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of oil is not violated, the liver treat can be stored for up to two weeks.

commons.wikimedia.org

Ingredients:

• 500-600 g of pork liver;
• 3 tablespoons of pork fat;
• 1 shallot;
• 500 g fresh forest mushrooms;
• 3 tablespoons of olive or butter;
• 1 large onion;
• 1 clove of garlic;
• 1 sprig of thyme;
• 2 sage leaves;
• 2 tablespoons of dry sherry;
• 50 ml dry white wine;
• 250 ml chicken broth;
• 100 ml heavy cream.

Cooking

Heat a large frying pan over high heat, put in the pork fat, and when it is melted, add the liver. Fry it on all sides until brown.

Transfer the browned liver with chopped shallots to a saucepan and then simmer for 20-25 minutes. When the liver is firm (or when the food thermometer shows that the temperature in its thickest part has reached 55 ° C), remove it from the heat and leave it in a warm place, covered with a lid.

While the liver is cooling, start cooking the mushroom stew. Place a large saucepan over medium heat, heat oil in it and add . When they turn a little more brown and the excess liquid has evaporated, add chopped onion and garlic to the pan. Continue cooking until mushrooms soften. Then add thyme and chopped sage leaves. Mix well and pour sherry and white wine into a saucepan.

Increase the heat to high and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous paragraph. When the stew thickens, pour the cream into the saucepan and stir. Taste the dish, salt and add more seasonings if necessary.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and place the mushroom stew on top.

Enjoy your meal!

The liver is respected not only by hunters, but also by cooks and housewives. This delicacy, which belongs to the number of fast food products, deserves attention. There is no need to talk about the benefits of the liver, it is a storehouse of vitamin A, iron, copper and other useful substances. The liver contains phosphorus, magnesium, zinc, sodium, calcium. Vitamins of groups B, D, E, K, ascorbic acid. Thus, the liver - beef, pork, veal, chicken, duck - has been and remains not only one of the most popular products since ancient times, but also very useful. Note that for cooking it is worth using only the liver from healthy and properly fed animals. In addition, it is important not to limit the use of liver dishes to people with high blood cholesterol levels.

How to cook a liver

The nutritional value of the liver is approximately the same, whether it be: beef liver, pork liver, chicken liver, and so on, but their taste and texture are somewhat different. It is important to know that:

• so that the liver does not get bitter, it must be cleaned of films and ducts;
• so that the liver is soft and without a specific smell, it can be soaked in milk or water for 30 minutes - the liver of young healthy animals can not be soaked;
• to prepare a soft liver, it can be rolled in flour before frying;
• in order not to overcook the liver, cut it into slices about 1 cm thick and quickly fry in a well-heated pan on both sides;
• you need to salt the liver at the very end.

How to fry a liver

There are many recipes for making liver. If you are a beginner and do not know how to fry a liver, what to cook from a liver, how to cook a soft liver, then these tips will come in handy. Today we will tell you how to properly fry the liver so that it is juicy, tasty and does not become tough.

The easiest way to fry the liver is this:

• you just need to fry the slices of veal, lamb or chicken liver over high heat for two to three minutes on each side, salt and pepper to taste and the liver a la nuturel is ready.

It is best to fry the liver like this:

• the liver soaked in milk or marinade in advance must be fried until red meat juice appears on its surface, turned over, fried and waiting for the juice again. Everything - tender and soft liver is ready.

The simplest liver dishes are the most fragrant and tasty, and they are prepared very quickly.

How to cook pork liver

• Pork liver has a red-brown or dark brown color, has the brightest taste and a distinct aroma, which may not appeal to everyone.
• Before cooking, the pork liver must be soaked. Pates and fillings are prepared from pork liver, it can be fried and stewed, used to make liver pancakes and more.
• Pork liver is just as useful as other types of liver, however, in terms of the content of nutrients, it is still slightly inferior to beef liver.

How to cook beef liver

• Beef liver is dark reddish-brown in color and has a rather pronounced liver flavor (which is why it is often soaked in milk before cooking).
• Liver cake, liver chops, sauté, hot dishes are prepared from beef liver, fried or stewed beef liver is good. Beef liver should be properly fried, pre-coated with mustard and served with spicy sauces.
• The benefit of this type of by-product lies in the high content of vitamins A and group B, vital microelements, the liver is recommended for use during overwork and during the recovery period after an illness.

How to cook veal liver

• Veal liver has a light brown color with red, as well as a tender and loose texture, it is much more tender than beef liver and it can not be soaked.
• Delicious dishes are prepared from veal liver: fried veal liver a la naturel is incredibly tasty, you can cook veal liver in sour cream, fried veal liver with onions is good, it makes delicious kebabs, as well as gourmet dishes. Veal liver can be baked whole in the oven or in a deep frying pan, then the baking time is measured at the rate of 15 minutes per 0.5 kg of liver.
• The benefits of veal liver in the vitamins A and B contained in it, dishes prepared from veal liver are very useful - they contribute to the regeneration of hemoglobin and help improve immunity.

How to cook chicken liver

• Chicken liver is an affordable delicacy product with a wonderful taste.
• Chicken liver can be fried with onions, used as a component for kebabs with bacon and vegetables, as an ingredient in minced meat and liver pates, chicken liver is good in salads.
• The benefits of chicken liver in a high content of vitamin B12, which is involved in the formation of red blood cells, selenium, which affects the functioning of the thyroid gland, chicken liver is a valuable nutritious product.

How to cook duck, goose liver

• Duck and goose liver - found in the form of foie gras libor in the markets from ordinary ducks and geese, the second option is less fatty and not so expensive, but still very tender and tasty.
• Duck and goose liver in the form of pate or roast will decorate the most festive table. You just need to know the liver of ducks and geese is never cooked in sour cream, they are already fatty. The liver of birds is ideally combined with fruits - both sweet, and sour, and sweet and sour - apples, raspberries raw or slightly poached in oil will give the dish an exotic festive look and taste.
• Goose and duck liver is very fatty, but extremely useful, especially for the female body, as it contains a large amount of iron, as well as all of the above vitamins and minerals.

How to choose a liver

Whatever liver you buy, the color of the liver should be even, without spots, the surface is shiny, smooth, elastic, without dried spots.
When pressing on the liver, the fossa does not form at all or is quickly restored. Otherwise, the liver is stale.
The liver from young animals is lighter, the darker the liver, the older the animal.
Look at the blood: scarlet - the liver is fresh, brown - old and such a liver should not be taken.
The smell of the liver is pleasant, sweetish, by no means sour.
Fresh steamed liver is usually not bought for the future, so they take 100-125 grams per serving and cook it within a day.

How to store the liver

The liver is perfectly stored frozen for up to six months. For this, it is not necessary to buy an already frozen product. You can freeze the steamed liver yourself. You can store the liver like this:

• after cutting the liver into slices, dry it with a napkin, wrap each slice in cling film, put it in a separate bag, which you put in the freezer, otherwise the smell of the liver will be transferred to other products.

The liver is good because it can be cooked without defrosting, fried in a pan and grilled. But real grocery stores are still advised to defrost by putting it on the bottom shelf of the refrigerator for several hours.

Recipes - how to cook delicious liver

Recipe - Stroganoff Liver

beef liver - 500 g
sour cream - 300 g
onion - 2 heads
salt, pepper - to taste
sunflower oil - for frying

To cook the Stroganoff liver, you need a minimum of ingredients.
First, prepare the liver - clean, soak in milk, blot and cut into cubes.
Pour a little oil into a frying pan and fry the finely chopped onion in it until light golden brown.
Put the liver cubes in the pan and fry them on all sides.
Add sour cream and simmer for 15-20 minutes.
Liver dishes are well served with light vegetable side dishes or tender mashed potatoes.

Chicken liver - 500 g
onion - 1 head
carrots - 1 pc.
sour cream - 400 g
fresh dill - 5-15 g
garlic (optional) - 2-3 cloves
frying oil
salt
pepper

Peel and chop the onion, peel and chop the carrots on a grater. Stew onions and carrots with a little oil, cool. Pass the prepared liver through a meat grinder along with stewed vegetables. Add salt, pepper and mix. Put in the form of pancakes on a well-heated pan with oil. Fry on both sides until done. The degree of readiness depends on your taste.
Grind garlic and dill, combine with sour cream, mix well.
Put the finished pancakes on a plate, put 1 tablespoon of sour cream on the pancakes.

Veal liver - 0.5 kg
mustard
flour
vegetable oil
salt
ground black pepper
ground ginger

½ glass of water
2 tbsp. butter spoons
2 oranges
½ cup dry red wine

Rinse the liver, peel and cut into a thickness of about 1 cm. Lubricate each slice with mustard and roll in flour. Fry on all sides in hot vegetable oil for 8 minutes. Salt, pepper and add ginger to taste. Fry for another 3-5 minutes on low heat. Transfer the cooked liver to another bowl.
In the pan in which the liver was fried, add ½ cup of water and 2 tbsp. tablespoons of butter, let it boil, then strain. Peel and cut one orange into thin slices, squeeze the juice from the second. Mix the liquid from the frying with orange juice and ½ cup of dry red wine, heat over low heat, not boiling.
Put the fried liver on a dish, pour orange sauce and garnish with orange slices

500 g pork liver
80 g pork fat
carrot
bulb
salt
ground black pepper
nutmeg
½ cup beef broth or milk
100 g butter

Cut pork liver into small pieces. Finely chop the bacon and fry. Put the grated carrots and finely chopped onion into the melted fat. Fry until half cooked. Add liver pieces, salt, ground pepper and grated nutmeg to the vegetables to taste, fry until golden brown, and then bring to readiness over medium heat under the lid. Cool and pass through a meat grinder with a fine grate 3-4 times. Pour the broth or milk into the prepared mass, bring to a boil and cool. Mix in softened butter and beat until smooth. Decorate the finished pate as you wish.

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