How to cook tasty and soft beef liver, but quickly and inexpensively? Easily! The main thing is not to forget a few simple rules for preparing this very useful by-product.

There are many legends and misconceptions associated with the liver. For example, it is believed that only soaking in milk will make beef liver tasty and soft. Or, say, salt - when should you salt the liver - before or after cooking? And the cooking time is right. That the longer you cook the liver, the worse the result? Now we'll figure it all out.

• In order for the beef liver to be soft, it must be properly prepared. First, remove the film that covers the liver. This is easy to do, just pick up its edge, and then things go like clockwork, the film is removed with a stocking. If the film is not removed, it will pull together pieces of the liver, deforming them;
• Next, you need to cut out all the large vessels, otherwise there is a possibility that bile may remain in them, which will spoil the taste of the liver dish. To be honest, the taste will not only deteriorate, it will be so bitter that it will be simply impossible to eat such a liver, only to be thrown away;
• You can salt the liver before cooking, but only if you cook it immediately. If the salted liver lies down for more than half an hour, it is guaranteed to become tough;
• Soaking in milk is only advisable if the liver is from an old animal. Soda solution works in a similar way;
• The cooking time of any liver is minimal. Literally until the colored juice ceases to stand out on the cut. This is about 2 minutes on each side;
• The color of the finished liver is light brown, even more like “coffee with milk”, but by no means dark!
• If you decide to fry the liver, roll the pieces in flour or starch, shake off the excess and fry in hot oil;
• Speaking of butter - it can be either vegetable or creamy (or melted). It tastes better on cream, a fact;
• In addition to the usual breading (in flour or starch), you can apply a double breading: in flour, shake off, dip in a broken egg and again in flour. Juiciness guaranteed!

On our site there are many recipes on how to cook tasty and soft beef liver, and here we have collected the coolest ones.

Ingredients:

• 500 g liver,
• 150 g sour cream
• 3 tbsp tomato sauce(maybe ketchup)
• 2 bulbs
• 1.5 tbsp starch,
• 1.5 tbsp sweet mustard,
• 3 tbsp vegetable oil,
• 2 tbsp butter,
• 2 bay leaves,
• 2 tbsp greenery,
• Cooking:

Prepare the liver: remove the films, cut out large vessels and rinse well. Cut the liver into cubes, salt, pepper, sprinkle with starch and mix well. Onion cut into cubes. Prepare two pans - one deeper for the liver and the second for the onions. Pour 2 tablespoons of vegetable oil into the liver pan and put butter, add a spoonful of vegetable oil to the onion pan. Heat both pans well. Put the liver in a pan with a mixture of oils, preferably in one layer, and quickly fry on both sides. Fry the onion until golden brown in the second pan. Combine both products in a deep frying pan, mix and pour in the sauce made from sour cream, tomato sauce and mustard, add bay leaf. Stew a little, salt if necessary, and serve sprinkled with herbs.

Liver marinated in starch

Ingredients:

• beef liver,
• egg,
• salt,
• ground black pepper,
• starch.

Cooking:
Cut the liver, properly prepared, into slices about 1 cm wide. In a bowl, beat the egg, salt, pepper, add enough starch to make a homogeneous mass, but not too thick. Put the liver pieces in it and leave to marinate for a couple of hours. Heat the pan well, pour vegetable oil and fry the liver on both sides for a couple of minutes, until golden brown.

Ingredients:

• 1 kg beef liver,
• 2 eggs,
• 2 tsp salt,
• 2 tsp Sahara,
• 1 tbsp baking soda,
• 2-4 garlic cloves.

Cooking:
Cut the liver, cleaned from films and large vessels, into slices about 1 cm thick and beat it off, covering it with cling film so that splashes do not scatter around the kitchen. Beat without fanaticism, so as not to turn the liver into an openwork. Place the beaten liver in the marinade and leave for an hour and a half. You can marinate even more. When the time is up, dip the liver pieces in flour and fry in a hot pan for one to two minutes on each side, until golden brown.

Liver marinated in soda solution

Ingredients:

• 500 g liver,
• 500 ml warm water
• 1 tbsp soda,
• salt - to taste,
• 3-4 tbsp flour,
• 1 onion
• 1 carrot
• vegetable oil.

Cooking:
Clean the liver and cut into pieces. Dissolve the baking soda and salt in warm water and put the liver in a bowl. Leave to marinate on the table. Meanwhile, in a skillet with vegetable oil, sauté the onion and carrots until soft. When the vegetables are ready, put them on a plate, and in the oil remaining in the pan, fry the pieces of the liver, stirring, for 5-7 minutes. Then add onions and carrots, simmer a little more and you can serve. The liver can be stewed in sour cream, just add it to the pan and simmer for 3-4 minutes.

Brazilian liver

Ingredients:

• 500 g liver,
• 150 ml dry white wine,
• 1 onion
• 1 lemon
• 2 bay leaves,
• 3 bananas
• vegetable oil for frying.

Cooking:
Cut the liver into pieces. For the marinade, mix wine, crushed bay leaves, salt, black pepper, lemon zest, chopped onion or lemon juice in a blender in a bowl. Pour the liver with this marinade, cover the bowl with a lid and refrigerate overnight. You can marinate for a day, or even two. When time is up, prepare a skillet, bananas, and paper towels to pat dry. Heat a frying pan with oil, put the dried liver and simmer under the lid. Strain the marinade. When the liver is ready, pour the marinade into the pan, stew a little, add sliced ​​\u200b\u200bcircles or mashed bananas with a fork and heat under the lid until the bananas soften.

Ingredients:

• 500 g liver,
• 1-2 bulbs
• 250 ml milk
• 300 ml cream
• salt, ground black pepper - to taste,
• vegetable oil for frying,
• flour for breading.

Cooking:
Cut the liver, peeled from films, into slices 1 cm thick, put in a bowl and pour milk over it. Close the lid or tighten with cling film and leave in the refrigerator for 2 hours. Drain the milk into a separate bowl, and roll the liver in flour and fry in vegetable oil for 2 minutes on each side. Put the liver on a plate, and fry the onion in half rings until transparent in a pan. Combine the cream with salt, pepper and other spices to taste. Put the pieces of the liver in a baking dish, put the onion on top and pour the cream. Put the mold in the oven, preheated to 180 ° C, for 1 hour, then cover the mold with foil and darken the dish for another 20 minutes.

Liver in sour cream

Ingredients:

• 500-700 g beef liver,
• 1-3 bulbs
• 2-4 tablespoons fat sour cream,
• vegetable or butter for frying
• salt, black ground pepper - to taste.

Cooking:
Peel the onion and cut into half rings or strips. Heat a frying pan and pour vegetable oil or melt butter into it. Fry the onion until golden brown. Cut the liver into cubes and put it on the onion, mix and cook for 2-3 minutes. Salt and pepper to taste, add sour cream, mix and cook under the lid for another 7-10 minutes. Too long to keep on fire is not necessary. Serve with any side dish, sprinkled with herbs.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Nutritionists call beef liver the best organ meat. This is a storehouse of vitamins and microelements for our body, capable of providing the daily norm of many essential substances. The hostesses know how to cook beef liver so that it can become not only an independent dish, but also be a harmonious part of others. The love for this product is caused not only by the health benefits, but also by its excellent taste.

Beef liver recipes with photos

In order for beef liver to benefit health and be tasty, you need to choose it correctly. Fresh offal smells a bit sweet. If the smell is sour, then this indicates a poor quality of the liver. Its color should be without spots, the surface should be elastic, and the texture should be smooth. Before cooking, the film, large vessels, veins from the beef liver are removed. It is not advisable to salt the product during heat treatment, otherwise it will be tough.

Soft liver in a pan with sour cream

If you don’t know what can be cooked from beef liver, then we offer a quick recipe for stewed offal in sour cream or cream. The dish goes well with potatoes, various kinds of cereals and pasta, and will also be a satisfying addition to vegetable salad. Not only adults will eat it with pleasure - the child will also like soft beef liver with sour cream. Ingredients:

• beef liver - 500 g;
• onion - 1 pc.;
• flour - 2 tbsp. l.;
• homemade sour cream - 2 tbsp. l.;
• salt, spices;
• sunflower oil - 2 tbsp. l.

1. Clean the liver of fat and films, cut into long thin strips.
2. Beat all the pieces, put in a bowl, sprinkle with flour, mix.
3. Chop the onion.
4. Put the liver on a heated frying pan, fry it in oil.
5. Add onion, fry.
6. Pour 50 ml of boiled water into the pan, cover with a lid, simmer for 5 minutes, stirring.
7. Add sour cream, salt, spices, simmer for another 2 minutes and the dish is ready!

Fluffy liver pancakes

Liver pancakes will provide the body with potassium, phosphorus, magnesium and zinc. They are useful for pregnant women and young children, and are prepared very quickly. To prepare this delicious dish needed:

• beef liver - 0.5 kg;
• eggs - 2 pcs.;
• flour - 4 tbsp. l.;
• a pinch of soda;
• sunflower oil - 2 tbsp. l.;
• salt, spices.

1. Prepare the liver by removing veins, films, ducts.
2. Cut into pieces and put in a meat grinder, food processor or blender, chop.
3. IN minced liver add yolks, flour, salt, spices, soda.
4. Mix until a viscous, thick mass is formed.
5. Whisk the whites, add them to the minced meat.
6. Pour vegetable oil into a heated frying pan, and after heating it with a tablespoon, pour the finished mixture.
7. Fritters should be fried on both sides.
8. If the fried pancakes are laid on top of each other, smearing with the filling, then a delicious liver mini-cake will come out of them.
9. Serve the dish with mayonnaise or sour cream.

Beef liver with gravy in a slow cooker

With the advent of multicookers and double boilers, housewives are no longer afraid that the liver will be heavily browned or burnt. In addition, this offal, steamed or in a multicooker bowl, comes out very tender. Although the recipes for these devices have their own tricks, in the finale you will get a great dish. So, to cook beef liver in a slow cooker, you will need:

• 1 kg of liver;
• 1 liter of milk;
• 2 medium onions;
• 1 st. sour cream;
• 2 tbsp. l. flour;
• 0.5 st. water;
• 2 tbsp. l. oils;
• salt, spices.

1. Soak the liver for 3-4 hours in milk so that the product is soft.
2. Pour the oil into the slow cooker, and after it warms up, send the chopped onion there, setting the “Frying” program for 25 minutes.
3. Cut the liver into thin bars and also add to the onion, without frying it until golden brown.
4. 5 minutes before the end of the program, add sour cream, flour to thicken the gravy and spices.
5. Switch to the “Stewing” program and simmer the dish for 1 hour.
6. When the liver with gravy is ready, it remains only to salt and serve. Bon appetit!

Recipe for juicy cutlets in the oven

Oven-cooked dishes are healthier than those made in a frying pan, so oven-baked liver patties are great for people who are on a diet. For cooking you will need:

• beef liver - 700 g;
• eggs - 2 pcs.;
• rice 150 g;
• sour cream - 400 g;
• onion - 2 pcs.;
• butter - 40 g;
• salt, spices.

1. Pass the liver through a meat grinder.
2. Fry the onion in oil.
3. Boil the rice until half cooked, drain in a colander.
4. Combine the prepared ingredients together, salt, add spices.
5. Add a little flour so that the stuffing is not liquid.
6. Put the resulting mass in a cold place for half an hour, and then form small cutlets.
7. Grease a baking sheet with oil, put cutlets on it, bake in the oven for 25 minutes.
8. When the cutlets are a little baked, fill them with sour cream sauce(sour cream, salt, pepper, chopped garlic, herbs).
9. Leave to simmer for 5 minutes, and then the dish is ready to eat.

How to cook liver pate

Pate is a product made from boiled raw materials with a pasty consistency. This type of visually hides the composition of the product, so it is better to do it at home on your own. Classical liver paste prepares very quickly. To prepare it, you need the following ingredients:

• beef liver - 1 kg;
• lard - 500 g;
• carrots - 500 g;
• onion - 1 kg;
• salt, spices.

1. Pour the liver with milk for 1 hour to remove the bitterness.
2. Cut the lard into slices, onions - large, carrots - into rings.
3. Cut the liver into small pieces.
4. Stew all the ingredients starting with bacon, then add the liver, and then - onions, carrots, salt, spices.
5. Cool the products, then scroll through the meat grinder.
6. Put the pâté in the refrigerator for a while so that it hardens and is ready to eat.

Diet liver salad

Cooking and eating diet meals- this is the best way to get rid of extra pounds. If beef liver is cooked with vegetables, then this dish will be very low in calories, so such a light salad can be consumed in unlimited quantities. To prepare a diet salad with liver you will need:

• beef liver - 300 g;
• canned green pea- 250 g;
• carrots - 1 pc.;
• onion - 2 pcs.;
• green onion, dill - 1 bunch;
• salt.

1. Boil the liver until tender in slightly salted water.
2. Grate carrots.
3. Onion cut into cubes.
4. Stew vegetables in oil.
5. Cut the cooled liver into thin strips, mix with stewed vegetables.
6. Add green peas, chopped onion and dill to the salad.
7. Salt a little and diet salad ready!

Video - beef liver stroganoff recipe

Properly cooked beef liver is good for a festive table, despite the budget cost. Moreover, almost all recipes are universal - they are suitable for children, adults, expectant mothers, and diabetics. It is easy to make a lot of this by-product complex dishes. The liver goes well with all side dishes, with some berries, dried fruits and even honey.

It is good in batter, julienne, as part of all kinds of salads. But the liver will be delicious without the addition of complex ingredients, for example, if it is simply fried in a pan with olive or sunflower oil slices or stir-fry with vegetables, or liver chops. Watch the video showing a simple recipe for beef liver stewed in sour cream with vegetables and herbs.

Hello. Do you love cookies? Liver is one of my favorite foods to cook with.

Firstly, it is prepared simply and quickly. Secondly, when cooked correctly, it is simply very tasty.

It is believed that this product is well absorbed by the body, rich in protein, vitamins and minerals.

Therefore, I will give some advice on what needs to be done so that the liver dish is not dry and hard.

How to choose the right liver

First, select the liver in the store. It should have a pleasant sweetish aroma, no damage, large vessels, the surface is elastic and smooth. It is better to take chilled pieces, rather than freezing. Pay attention to color:

Chicken - should be a brown-burgundy hue with a shiny surface and a sweetish aroma.

Beef - has the color of ripe cherries with scarlet blood and notes of sweet smell, a white film that easily separates from the main meat.

Pork - brown, with a smooth surface without spots.

Little but useful secrets of cooking liver

Before cooking, be sure to get rid of the film. Rinse the liver in cold running water, then scald with boiling water. We take it out of the water, put it on a board and make a small incision, then we need to pry it with our thumb and carefully separate the film.

Large veins and vessels must be removed, otherwise it will affect the tenderness of the finished dish. Also, bitterness may appear from them. Here you need a sharp knife. Cut the pieces along the vessels and bile ducts.

To make it tender, cut into portions and soak in cold milk for 30-40 minutes. After that, dry it.

In order to make the liver airy and soft during frying, it is better to cut it into small pieces so that their thickness is about 1.5 centimeters.

For juiciness and softness, it must be fried in a well-heated pan for 5 minutes on each side. The main thing is not to overcook, otherwise it will be tough. Pre-dip each piece in flour. This forms an appetizing crust.

It is advisable to add salt at the end of cooking, as salt takes moisture away, and this can make it dry.

Sour cream and cream also contribute to juiciness and softness if they are added during the cooking process. You need to simmer in them for no more than 20 minutes.

Now we know how to properly select and process the liver before cooking. It's time to get straight into cooking. I have selected for you 5 of my favorite, simple and quick recipes cooking liver dishes at home, step by step with a photo.

Stroganoff liver classic recipe

One of the most popular recipes for this product.

Ingredients:

• beef liver - 500 gr.
• sour cream - 300 gr.
• onion - 2 pcs.
• salt
• pepper
• vegetable oil

Cooking:

Finely chop the onion.
Peel the liver from films, cut into cubes.
Fry the onion in vegetable oil until golden brown.
Add the liver, salt, pepper, fry on all sides.
Add sour cream, simmer for 15-20 minutes.

Rice, pasta or mashed potatoes can be served as a side dish. From the indicated amount of ingredients, 5-6 servings are obtained.

Soufflé liver like in kindergarten

Probably one of my favorite foods as a kid. And most importantly, no special tricks either. Prepare easily and quickly. Such a soufflé can be prepared not only from beef liver, but also from any other, as well as from pork, chicken and even fish. If you get a dry minced meat, do not rush to get upset. Add milk or butter to it, stir again.

Ingredients:

• Beef liver - 500 gr.
• Long loaf (white) 2-3 pieces
• Cream - 100 gr.
• Butter - 50 grams
• Onion - 1 pc.
• Carrot - 1 pc.
• Flour - 3-5 tbsp. spoons
• Salt to taste.

Cooking:

Liver, carrots and onions scroll through a meat grinder.

Beat the eggs, then add to the liver, and pour over the cream. Salt. Add flour and stir. The mass should be like pancakes.

Grease a baking dish with oil silicone mold do not need to be lubricated). Bake at 180 degrees for 40-45 minutes.
Readiness to check with a toothpick or a match (it is necessary to pierce the soufflé, if the toothpick is dry - the soufflé is ready).

Ready soufflé can be served both cold and warm. The soufflé can be cut into portions or spread on bread like a pâté. Or serve with a side dish - rice, buckwheat, pasta, or potatoes in any form.

Delicious chicken liver in sour cream - a gentle and quick dinner for the family

It will take you no more than 30 minutes to prepare the next dish, and the result will please the whole family.

Ingredients:

• Chicken liver - 300 gr.
• Sour cream - 100 gr.
• Onion - 1 pc.
• Vegetable oil - 2-3 tbsp. spoons
• Salt to taste

Cooking:

Rinse the liver, dry and cut into pieces.

Finely chop the onion and fry in a pan until translucent.

Add the liver, salt and fry, stirring for 5-7 minutes.

Then add sour cream and simmer for another 10 minutes over low heat.

Serve the finished dish with any side dish, but it is best to choose some light vegetables for this, because chicken liver in sour cream is very satisfying.

Chicken liver pate - as easy as shelling pears

Both children and adults will be happy to eat it, because it melts right in your mouth. Making an appetizer is quick and easy, and if you decorate sandwiches or canapes in an original way, you can use them as an additional dish to the festive table.

Ingredients:

• Chicken liver - 800 gr.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Butter - 50 gr.
• Salt to taste
• Greenery

Cooking:

Fry the liver in butter until the color changes. Just a couple of minutes. Remove from pan.
Cut the carrots and onions into large cubes, fry in the oil left after frying the liver until the onion is transparent.
Return the liver to the pan, cover, simmer for 15 minutes over medium heat.
Using a blender, beat all the ingredients to a paste. Or grind everything in a meat grinder.
Add finely chopped butter to the hot pate, salt, mix and refrigerate.
After 30 minutes, you can spread the sandwiches with the resulting pate.

Pork liver cutlets with rice

Such cutlets are very nutritious in themselves, and in combination with rice they are also very satisfying. You can easily feed the whole family with this dish, and besides, it is not at all necessary to prepare an additional side dish.

Ingredients:

• Pork liver - 1 kg.
• Onion - 2 pcs.
• Rice - 1.5 cups
• Salt, pepper to taste

1. Chop the onion and fry in a pan until golden brown

2. Cut the liver into cubes and pass through a meat grinder

3. Boil rice, put to the liver and mix

4. Add fried onion and spices to taste, mix again

5. Put cutlets like pancakes and fry on both sides for 3 minutes.

Together with cutlets, it is better to serve fresh vegetables and decorate the plate with herbs.

Now you know how tasty and quick to cook liver dishes and it will not be difficult for you to create a festive lunch or dinner on hastily. Properly cooked liver turns into a culinary and aesthetic delight that you want to cook again and again, adding unusual spices and ingredients.

You know what I want to talk with you today about how to cook beef liver so that it is soft and juicy. Many hostesses are afraid of this dish, unfairly believing that only professional chefs can cook the liver quickly and tasty, and they think that, in principle, it is not easy to cook the liver so that it turns out juicy and soft.

I hasten to assure you of the opposite: tender beef liver in sour cream is a quick and light dish, which turns out very, very tasty. Of course, as in any recipe, there are some nuances and secrets on how to properly cook beef liver, but, believe me, even the most inexperienced and novice hostess can follow them.

How to properly cook beef liver so that it is soft, my mother taught me - it was she who told me good recipe cooking beef liver in sour cream.

At that time, I was just taking my first culinary steps, I had practically no experience in cooking liver. But this recipe for how delicious to cook beef liver in a pan with sour cream, I succeeded the first time, and came out very tasty and appetizing.

Since then, I often cook this dish, and I am always satisfied with the result. I will be happy to share with you how tasty it is to cook beef liver with sour cream quickly and without much hassle. Let's go to the kitchen?

Ingredients:

• 0.5 kg of beef liver;
• 1 small carrot;
• 1 large onion;
• 5-6 tablespoons of high-fat sour cream;
• 2-3 tablespoons of vegetable oil for frying;
• salt, ground black pepper to taste.

We wash the liver cold water, remove films, vessels, pieces of fat (if any).

Cut the liver into pieces 7-10 mm thick. The size of the piece is such that there are about 2-3 per serving. The shape of the liver portions depends on the shape of the piece being cut, so they will be slightly irregular in shape and may differ slightly from each other.

Place the chopped pieces of the liver in a spacious bowl and pour over them with boiling water (so that all the pieces are covered with water). We stand like this for about 5 minutes. This procedure will help the liver remain soft and juicy.

We clean the onions and carrots. Cut the onion into half rings, and rub the carrots on a coarse grater.

How much to cook beef liver so that it is soft:

Heat up a frying pan with half the vegetable oil. We spread the liver and fry over a fairly high heat from 2 sides until golden brown. Then simmer for 3-5 minutes over low heat with a lid on. At the end, add salt and pepper.

In parallel, in another pan in vegetable oil, pass the onion and carrots, stirring occasionally, for 5-8 minutes.

In a small bowl, combine sour cream with 2-3 tablespoons of boiling water.

And fill the sautéed vegetables with this sour cream. Add salt and pepper. We mix.

We put the pan with sour cream and vegetable sauce on the fire, bring to a boil and add the liver. Turn the liver over in the sauce so that the pieces are completely covered.

We put on the smallest fire and simmer the beef liver in sour cream for another 5 minutes.

Such a beef liver stewed in sour cream is good on its own, and in company with some kind of side dish (porridge, potatoes), and with vegetable salad.

Many home cooks ignore offal because of ignorance of the intricacies of their preparation, for example, not every housewife knows how much to cook the liver to make it tender, tasty and without bitterness. Beef liver can be both an excellent main course and a filling for a pie or an ingredient in an unusual salad.

Due to its composition, this offal is indispensable for people with low hemoglobin, and if cooked, then for those who adhere to proper nutrition, as it contains only 100 calories per 100 grams.

Selection of by-products and their preparation.

When choosing a liver, you need to carefully examine it - the beef should have an even texture without visible tears and adhesions, be a rich red color with a rich "bloody" smell, it should be elastic, but soft. If stains of thickened blood, pronounced vessels or areas with a green tint are visible, it is better not to buy such a product, since these signs indicate that the gallbladder was damaged when cutting the carcass and the resulting dish will turn out to be very bitter. Experienced chefs advise soaking beef liver in milk before cooking. After soaking, the offal must be thoroughly cleaned - rinse, remove the film, cut out the veins. Frozen beef liver is the easiest to clean - for this, it is enough to briefly lower it into warm water, and then remove the film with your fingers. But when buying, you need to remember that frozen beef liver is far from being as healthy and nutritious as fresh. In order to cook the liver for pate in cream or milk, it is not necessary to soak it.

Advice. You can clean this capricious offal after soaking just before cooking, for this you need to rub it with coarse salt and immerse it in ice water for 3 minutes. After this procedure, the film will begin to easily move away from the meat.

Cooking beef liver.

How long to cook the liver in the pan depends on the size of the product - a whole liver is cooked until ready for about 40 minutes, and if it is overcooked, it will become tough. If the liver is cut into portioned pieces, how many minutes will it take to cook? Chopped beef liver should be boiled over low heat for about 15-20 minutes. To check the degree of readiness, it is enough to pierce it with a knife - light juice indicates the readiness of the product, and pink indicates that the liver is raw. Offal should be boiled in boiling water, not cold. In order to understand how much you need to cook beef liver in a pressure cooker, you should take into account its size - a whole liver will cook in 15 minutes, chopped one should be cooked half as much. Before cooking, the liver must be cleaned so that it is not tough. You can cook offal in a slow cooker - in the "steam" mode, it will take 30 minutes.

Advice. Beef liver is salted only at the end of cooking, just a couple of minutes before being removed from the heat, if you do it earlier, the finished dish will be bitter. But if the salt was nevertheless added at the wrong time, the bitter offal can be stewed in sour cream sauce and tomato paste or with vegetables to which you need to add a little sugar. To prepare a liver for a child, it must be boiled without adding salt, and then mashed with a blender, adding boiled vegetables and lightly salting.

How to make an amazing liver pate.

Liver pate is a dish that is suitable for morning sandwiches for every day and, in combination with bruschetta, holiday table, and even a novice cook can cook it.

How much to cook beef liver for pate? As much as for other dishes - tough liver pate will not be able to give the desired texture, it will become either liquid or excessively grainy.

To make beef liver pate you will need:

• boiled liver, lard, butter (1 part oil and lard for 5 parts offal)
• onion -1 head
• medium-sized carrots - 2 pieces
• cream - 2 tbsp. spoons
• spices.

Grind the carrots on a grater, finely chop the onion, then fry the vegetables together with finely chopped lard in a pan. After the fried mixture has cooled, it must be mixed with the liver, cut into small cubes, and passed through a meat grinder or combine twice. Add cream and butter to the resulting mass, then mix the pate thoroughly and cool. There are a lot of options for preparing liver pate, because the addition of ingredients such as smoked paprika and smoked meat, mushrooms, olives, fried bacon, etc. allow you to change the taste healthy dish every day.