How much time and how to stew beef liver?

Liver in general and beef in particular - a storehouse of useful substances for the body. Its use increases the level of hemoglobin in the blood, which is very useful for people suffering from various forms of anemia. Its structure is very gentle, and you cannot fry it for a long time; otherwise, instead of a soft, delicate dish, you will have a rubber sole. Most often, the liver is stewed with sour cream, onions, and other vegetables.

Beef liver can be cooked in different ways. Some cooks pre-soak it in milk for a couple of hours, claiming that so the liver becomes more tender and soft, gets an amazing taste.

Quenching time depends on the age of the beef, namely: this meat by-product. If the liver is from a young calf, 10-20 minutes of stewing is enough without roasting. If you want to pre-fry it, then reduce the stewing time by half. The darker and more lively the liver, the longer its age, respectively, and the duration of its preparation increases, sometimes up to 1 hour. Properly stewed liver with vegetables is a very tasty and nutritious dish.

The liver goes well with any vegetables - with carrots, potatoes, onions, zucchini. You can cook a delicious dish of liver with mushrooms. There are recipes where pickled or pickled cucumbers are added for a spicy note. Often the liver is stewed in milk with the addition of sour cream or cream.

Consider several methods of cooking beef liver.

Products:

• beef liver - 0.5 kg;
• 2 medium sized onions;
• 1 carrot;
• 200 ml of beef broth (water);
• 3 tablespoons of flour;
• 3 tablespoons of sunflower oil;
• half a teaspoon of sugar;
• half a teaspoon of paprika;
• 1 teaspoon curry;
• salt to taste

Defrost the liver, rinse, peel off the films and veins, dry and cut into chunks. Salt and roll in flour all the pieces, then you need to quickly fry on a fairly high heat until golden brown.

Put the sliced ​​onions (half rings), carrots (straws) and spices, pour in the oil and fry until the onions become transparent and the carrot has a golden color.

Pour the mixture with broth (water), bring to a boil, and simmer on low heat for about five minutes until cooked.

Serve to the table! As a side dish, you can use boiled rice or buckwheat, pasta, mashed potatoes and so on.

You will need:

• 0.5-0.6 kg of beef liver;
• 1 large or 2 medium onions (weighing approximately 100 g);
• 4 tablespoons sour cream;
• 1 teaspoon flour;
• cooking oil for frying;
• salt and pepper to taste;
• 0.5 liters of warm boiled water.

Peel the onion, cut it into small cubes and fry in butter until golden brown. Wash the liver, dry with paper towels, remove the films.

Cut the liver into fairly large pieces approximately 2 cm thick. At the same time, try to cut the veins and walls of the vessels in the liver.

Put a deep griddle on medium heat, pour about 4 tablespoons of oil. Salt and pepper all pieces of the liver on both sides, dip in flour. Fry for about 2-3 minutes on each side to a slightly ruddy state.

Transfer to saucepan, sprinkle with roasted onion on top.

This is followed by the preparation of the sauce. Add a little flour to sour cream, about 1 teaspoon with a hill, mix everything up to a uniform consistency. Pour in a thin stream of water, constantly stirring. Salt and pepper as desired. Pour the fried liver. The sauce should cover the liver, if not enough, add a little warm water.

Put the pot on the fire (medium), bring to a boil, make the fire minimal and simmer under the lid closed for 15-20 minutes

The liver is ready!

And another recipe for braised beef liver with sour cream and onions.

For this dish you will need:

• 1.5 kg beef liver;
• 2 large bulbs;
• tomato paste - 2 tablespoons;
• parsley;
• garlic - 2 teeth;
• sour cream - 200 g;
• vegetable oil for roasting - 2 tablespoons;
• some salt and pepper.

Onion chop finely. Wash the liver with cold water, clean off the film and large veins, cut into small cubes.

Pour oil into the pan and heat it. Fry in it on medium heat onions to a transparent state.

Add chopped liver to onions and mix. Fry until the liver brightens, stirring regularly.

Put sour cream and tomato. Fill with boiled hot water to the top level of the liver. Salt, pepper. Stir, cover and simmer on low heat for 30-60 minutes (depending on whether the liver is young or not). Make sure that the food does not burn, if necessary, add water.

Sprinkle with chopped greens and crushed garlic. Again, stir, put it out for about a minute. Turn off the heat, close the lid and leave it for 10-15 minutes.

Beef liver can make an amazing dish to taste.

You will need the following products:

• half a kilo of beef liver;
• 1-2 onions;
• jar of canned champignons;
• 200 g sour cream;
• 100 grams of cheese;
• half a cup of flour;
• 50 ml of sunflower oil;
• a little pepper and salt.

First of all, prepare the liver - clean from the film covering it, penetrating its veins. Cut into medium pieces.

Fill the liver with milk and let it stand for a couple of hours.

Slice onion in the form of half-rings, grated hard cheese sorts.

Add pepper and salt to flour, you can not be limited to them, but add other spices, but it depends on your desire.

Drain the milk, pieces of the liver dip in flour with spices.

Heat the pan well, pour sunflower oil into it and fry the liver quickly to a ruddy state. Remove the semifinished offal from the fire.

Fry the onions to transparency, add the sliced ​​mushrooms to it. Extinguish 5 minutes.

Now send sour cream and liver to the pan. Stir and sprinkle with curd cheese. Simmer under the lid closed for 10-15 minutes.

Garnish can be boiled potatoes or rice. Garnish with fresh herbs.

If you stick to a diet, do not fry the liver before stewing, just increase its time by 5-10 minutes.

Here are some more recipes recommended as dietary.

You need the following ingredients:

• a pound of beef liver;
• on one and a half glasses of milk and cream;
• a pair of bulbs;
• salt and vegetable oil.
• extra spices optional.

Peel offal from films and veins. Cut into pieces about 1 cm thick.

Beat the pieces lightly, fold into a bowl and cover with milk for 2 hours. After this time, drain the milk.

Roll the pieces into flour and fry over medium heat for 1 minute on each side.

Next, cut the onion in half rings, and also fry until transparent.

Fry the fried liver in a baking dish, sprinkle with fried onions on top and pour over the cream.

Heat the oven to 160C, put the filled form in it for an hour and a half.

Ingredients:

• 3 large onions;
• 3-4 carrots;
• 450 ml of water;
• pumpkin - 200 g;
• liver - 1000

Wash the by-product well, remove the film from it, cut the veins. Soak it in water for 1-2 hours (can be in milk). After cut into fairly large cubes.

Prepare the vegetables: cut onion into half rings, grate the carrot, and cut the pumpkin into cubes.

Heat cauldron, pour olive oil, put the liver pieces. Quickly salt and mix. Add cooked vegetables, stir, close the lid. After 15 minutes, check the readiness of the liver, pour water. Bring to a boil, throw greens and black pepper. Food is ready!

This recipe requires:

• 350 g of beef liver;
• 2-3 bulbs;
• olive oil 50-60 ml;
• dry white wine (white grape vinegar) - 60-70 ml;
• butter;
• salt;
• 2-3 sprigs of parsley.

Peel the onion and cut it into half rings along.

Cut the liver into 3–4 cm pieces.

Pour the oil into the pan, put onions and a few pinches of salt.

Make minimal fire and simmer for about 20-30 minutes.

Then pour wine or vinegar into the onion being prepared. Regularly stir the onion, make sure that it does not burn out, but becomes soft and transparent.

Add the liver and simmer for 10 minutes under the lid, stirring occasionally.

1-2 minutes before the liver is cooked, add butter to the pan.

When serving, you can decorate the dish with parsley sprigs.

See how to stew beef liver in sour cream in the video below.