How to fry beef liver?

Beef liver is very nutritious. It can be prepared in various ways.This by-product is considered very useful for humans: it contains vitamins, protein and minerals, which are actively involved in many processes of the body. To get the liver tasty, it will need to properly fry.

Beef liver contains a very large amount of vitamins, such as A, B6 and B12. 100 g of the product contains 4 times more vitamin A and almost 8 times more vitamin B12 than in any other usual dish.

Useful composition helps the heart, brain, muscle, eyes. Beef liver is an excellent source of folic acid. It can provide it with 2/3 of the required volume for the body. The product is an excellent source of iron.

It has a sufficient amount of niacin, riboflavin, phosphorus, selenium and pantothenic acid, which is known for its ability to restore the immune system. In the content there is a large amount of zinc, which is extremely necessary for the human body. The lack of this trace element can lead to poor resistance against various viral and bacterial diseases.

Beef liver is also very rich in protein and contains 20%. All these advantages are not comparable with an affordable price. 100 grams of raw food contains 185 calories.

The liver will be soft and tasty, if it is soaked in milk beforehand, and the smell characteristic of beef can be removed with the help of black ground pepper. Salt product only after it is ready, because the salt takes moisture. Remove bitterness can be pre-roasting the liver, only after that it can be put out. Tenderness of taste and softness add cream or sour cream, added in the process of quenching.

Roast beef liver is popular in many countries. It can be deliciously cooked in large pieces in a pan, and to make it soft, add a little cream. Properly cooked product with onions or in batter is best served with mashed potatoes or a side dish of cereals.

At home, you can marinate the liver with pieces, then make a shish kebab, which will be juicy and extremely useful (it’s not worth salting the dish). It is enough to use pork fat net, inside which you can put the liver with potatoes and other vegetables. Any hostess can make such a simple kebab, because no preliminary preparation, except for marinovka, is required.

The liver is well roasted in a pan. If you want a special way to serve it to guests, then you need to cook it with gravy. It can be fried in flour, but, stewed with mayonnaise, mushrooms and any other vegetables at will, it will become an unusually tasty snack. It is often used as a main ingredient when baking pies, but this will require grinding the liver in a meat grinder.

You can cook the product is very simple:

• the liver is cut into pieces and washed in cold water;
• put it in a saucepan, add 2 teaspoons of garlic, which neutralizes its characteristic taste;
• wait until all the moisture has evaporated, and only after that add oil;
• lightly browned the liver, add finely chopped onions, wait until it becomes translucent;
• then put the peeled and chopped tomatoes, you can tomato paste - then someone like more;
• add a little boiling water, put a spoonful of brown sugar, seasonings.

The following spices can harmoniously complement a beef liver dish:

• curry;
• paprika;
• Chile.

To prepare the recipe with mushrooms will need:

• 1 cup chopped mushrooms;
• 1/2 cup chopped onion;
• 1/2 cup chopped celery;
• 1 cup chicken broth;
• 1/4 cup flour
• 1/2 teaspoon salt;
• 1/2 teaspoon freshly ground pepper;
• sliced ​​liver;
• 3 tablespoons of coconut oil.

Combine the flour, salt and pepper in a separate container. Add the liver and roll it well, covering all sides. Heat two tablespoons of coconut oil in a large frying pan over medium heat. Lay out the by-product and fry it well. Pour the mushrooms, onions, celery and add another tablespoon of coconut oil.

Stew, stirring often, for five minutes or until the vegetables are tender. Add the broth and continue cooking for about five minutes. Serve hot, richly sprinkled with greens.

You can make the dish easier - just fry the by-product in butter. It takes paprika and ground black spices, and only onions from vegetables.

First of all, fry the onion over low heat in a frying pan until golden brown. Mix flour, paprika and black pepper in a bowl and mix well. Place the liver in a bowl, roll it well, fry in a separate pan, add to the onion and mix well. Cooking time 5-7 minutes, salt is added at the end.

Although the liver is not one of the favorite foods because of its specific taste, it can be tasty if you make it according to the following recipe.

It will take:

• liver, cut into small strips;
• 1 large onion, cut into half rings;
• 1/4 cup soy sauce;
• 1/2 cup of water;
• 2 tbsp. l Sahara;
• ground black pepper;
• garlic salt;
• 1/4 cup flour;
• 2 tbsp. l olive oil.

Liver cut into small strips and roll well in flour. Fry onion until golden, add remaining ingredients. Cover and simmer on low heat until the by-product is no longer pink. Cooking time - 20 minutes. Serve with rice.

You can make beef liver in a different way. As ingredients, you will need:

• 1/4 cup flour;
• salt and pepper;
• 1/3 cup of milk;
• 2 tbsp. l parsley;
• boiled rice.

Roll the liver over in flour and fry in a skillet until it turns brown. Salt and pepper, add milk. Cover and stew for 10 minutes on low heat, stirring occasionally. Parsley is poured, fire is turned off, it is allowed to stand. Served with hot boiled rice and vegetable frying.

You can make a liver with bacon. Strangely enough, but these two products are very well combined, however, you cannot call a dietary dish. It will take:

• liver, sliced ​​very thinly;
• 2 cups of soy sauce;
• parsley;
• salt pepper;
• 1 large onion, cut into thin half rings;
• 8 pieces of bacon, fried until crisp;
• 1/2 cup flour;
• 2 tbsp. l oils.

The step-by-step cooking process is very simple:

• heat the oil in a frying pan and fry the onion;
• roll the liver slices into flour, fry to brown color on each side;
• pour in sauce, seasoned with parsley, salt and pepper to taste;
• stew 2 minutes, served on a plate with bacon, laid on top.

There are several tricks to help improve the taste of beef liver:

• soak it in water with a few drops of lemon juice or vinegar before cooking to make it more fragrant;
• you can not digest the product, otherwise it will become hard, grainy and leathery;
• use coconut or olive oil to give the dish a unique flavor;

Liver refers to the by-products that are most commonly found on our table. Each housewife decides for herself to cook it quickly or for a long time, but cooks agree that it can be tasty only if it is not overcooked.

You can make the product juicy, if you use not frozen, but slightly cooled liver. Some cooks recommend removing the film before cooking, so that the by-product is better roasted.Also be sure to remove veins and other unnecessary items.

Delicious liver can also be prepared according to the recipe below.