Calf liver: properties and recipes

The liver of young calves is considered one of the most valuable by-products, as it is very rich in vitamins and various trace elements. Eating this product in food is not only tasty, but also useful. The properties of the calf's liver, as well as its recipes, will be discussed in more detail in this article.

The content of useful elements and taste characteristics of the liver of young calves surpasses beef. The difference in by-products is primarily in the age of the animal. Beef liver is a by-product from an adult bull or a cow over one year of age.

To distinguish between veal liver and beef liver can be primarily in appearance. The by-product of young cattle has a lower weight, which usually reaches no more than two kilograms. Hue calf liver less saturated than beef. The older the animal was, the darker and more saturated its brown-red color would be.

Another important difference between beef liver and calf is the presence of a white shade film on the first one. If you cut the beef offal, then inside will be clearly visible sinewy inclusions that must be removed before cooking. The weight of the offal of an adult animal usually varies within 4-5 kilograms.

The benefit of the offal is due to its chemical composition. The liver of young bulls contains a large amount of various vitamins and microelements. In a young animal, the liver is most useful also because harmful substances can accumulate in this organ throughout life. In calves of such substances, only a small amount of time can be deposited, which is not the case with the liver of adult bulls.

The peculiarity of the chemical composition of the calf's liver is that all substances are well combined with each other, so that they are easily absorbed by the body. The by-product is known for its very high content of retinol. Vitamin A has a beneficial effect on the condition of the skin and promotes rapid tissue regeneration and cell renewal.

Caloric calf liver is 124 kcal per 100 grams. However, the content of calories in the products from the by-product can vary significantly. The calorie content of fried calf liver is on average 208 kcal per 100 grams.

Calorie stew product depends on the sauce, which was used in the preparation of dishes. On average, the number of calories stewed liver is 160 kcal per 100 grams. If the product was boiled in water without adding other ingredients, then its caloric content will be 125 kcal per 100 grams.

Calf liver is well suited for any type of heat treatment. Since the by-product is rather tender in taste and structure, it should be prepared fairly quickly. The by-product can be used for main hot dishes as well as for preparing cold snacks.

Tasty to cook veal liver is a snap.One of the popular methods of cooking is roasting in a pan. To make chops from the liver, it must be divided into portioned pieces no more than two centimeters thick.

It is recommended to soak chunks in kefir or milk for a couple of hours so that the finished liver is more tender in texture and taste. After soaking the pieces need to be dried and sprinkled with salt and pepper. After that, the liver is removed in the refrigerator for another half an hour.

Next, the portion of the pieces must be well beaten off with a kitchen hammer through cling film. In a separate bowl, use a fork to lightly beat a couple of chicken eggs with salt until smooth. And you also need another container of wheat flour.

The liver is first rolled in flour, and then dipped in an egg, and then spread on a preheated frying pan with vegetable oil. Chops are roasted for about three minutes on each side. Readiness of the product can be checked by slightly piercing it with a knife or fork. From the finished pieces will be allocated clear juice, and from underdone - blood.

Beef Stroganoff is a fried liver sticks watered with sour cream. Through the use of fermented milk product, the dish turns out to be delicate in taste. For its preparation will require:

• 750 grams of calf liver;
• medium sized onion;
• 250 grams of sour cream;
• one large spoonful of wheat flour with a slide;
• half a big spoonful of sugar;
• 60 grams of butter.

Salt and ground black pepper are added to the dish to taste. Offal must be cut into long thin pieces. Each piece is recommended to beat off a little kitchen hammer through cling film, after which the liver should be cut into small cubes. The by-product is mixed with sugar, salt and pepper.

Liver spread on a well-heated pan without oil and fry over medium heat for four minutes with constant stirring. After four minutes, butter and onion, cut into half rings, are added to the pan.

The products are fried for another four minutes, after which the flour is poured into the pan and roasted for another two minutes. Two minutes later, sour cream and, if necessary, a little water are added to the products. Beef Stroganoff is simmered on a slow fire under the lid closed for another five minutes, after which the dish can be served.

Veal liver produces excellent goulash with gravy. For its preparation, you must take the following components:

• 800 grams of calf by-product;
• two onions;
• three cloves of garlic;
• one carrot;
• one fresh red pepper;
• 200 milliliters of cow's milk;
• 100 grams of sour cream;
• meat broth or drinking water in the amount of 150 milliliters;
• half a glass of wheat flour;
• one large spoon of tomato paste or two tablespoons of tomato sauce;
• salt and black pepper are added to taste.

The first step is to wash and peel the vegetables and liver. The by-product is cut into medium cubes, poured with bovine milk and left to soak in the refrigerator for two hours. Next, the pieces must be slightly dried and roll in flour.

In a heated pan with vegetable oil, lightly fry the finely chopped onions and carrots, grated on a coarse grater. To vegetables lay the liver and stew on low heat for five minutes. After five minutes, the remaining ingredients are added to the liver in a deep frying pan, with the exception of milk and flour, which was used earlier, bring the products to a boil, diminish the fire and simmer for about ten minutes.

Doctors often recommend adding calf liver to the diet to improve the general condition of the body, and also as an auxiliary product in the treatment of certain diseases. For example, the by-product is recommended to be used to increase the level of hemoglobin in the blood.For this reason, veal liver is indispensable in the diet of pregnant women and children.

The by-product has a positive effect on the state of the cardiovascular system, and also contributes to blood thinning. Therefore, veal liver should be used for thrombosis and other vascular or heart diseases.

How to cook veal liver, see the following video.