Beef liver recipes

Liver shish kebab with lard

beef liver – 1 kg; lard (raw or salted) – 250g; dark pepper - about 1 tsp; for marinade: mayonnaise – 3 tbsp; garlic – 2-3 cloves; salt - to taste.

Turkish Fried Liver (Edirne Cigeri)

liver (chicken, beef or lamb) – 500g; for breading: flour – 5-6 tbsp; vegetable oil for deep frying; salt - to taste; hot pepper (dry, capsicum) – 1 pc.

Liver cake with smoked cheese

for liver pancakes: beef liver – 500g; testicle – 2 pcs.; flour – 2-3 tbsp; for the inside: onions – 2 pcs.; carrots – 2 pcs.; garlic – 1-2 cloves; salt - to taste; dark pepper (ground) - to taste; mayonnaise - about 100g; smoked cheese – 200g; mas

Liver cake with zucchini and processed cheese

for liver pancakes: beef liver – 500g; chicken egg – 2 pcs.; flour – 2-3 tbsp; salt - to taste; dark pepper (ground) - to taste; for the inside: young zucchini (with narrow skin) – 2 pcs.; carrots – 2 pcs.; garlic – 1-2 cloves; processed cheese

Fried liver in marinade with soda and egg

beef liver – 500-600g; testicle – 2 pcs.; soda – 5g; salt – 7g; sugar – 7g; garlic – 4 cloves; flour for breading.

Pressed liver for sandwiches

chicken liver (pork or beef) – 600g; lard – 200g; garlic – 1/2 head; semolina – 150g; eggs – 2 pcs.; salt – 1/2 tbsp; onion – 100g; carrots – 150g.

Liver rolls with cheese

beef liver – 300g; testicle – 2 pcs.; milk – 100 ml; flour – 70g; salt – 1/2 tsp; ground dark pepper - to taste; vegetable oil – 30 ml; for the inside: curd cheese – 200g; smoked cheese – 100g; mayonnaise - to taste; fresh dill - to taste; Sol

Liver rolls with vegetable entrails

beef liver – 300g; testicle – 2 pcs.; milk – 100 ml; flour – 70g; salt – 1/2 tsp; ground dark pepper - to taste; vegetable oil – 30 ml; for the inside: onions – 2-3 pcs.; carrots – 3 pcs.; fresh greens - to taste; garlic – 1-2 cloves; Mayo

Liver shish kebab in bacon

beef (or pork) liver – 1 kg; milk – 500 ml; bacon (smoked) – 250g; bay leaf – 1 pc.; dark pepper - about 1 tsp; garlic – 2-3 cloves; salt - to taste.

Chopped beef liver pancakes

beef liver – 600-700g; hard cheese – 100-150g; sour cream – 2 tbsp; mayonnaise – 1 tbsp; testicle – 3 pcs.; flour – 4 pcs.; salt - to taste; green onion – 1 small bunch; dill – 1 small bunch; vegetable oil – 30-50g

Liver roll in egg dough

for the inside: beef liver – 400g; onions – 100g; carrots – 100g; vegetable oil for frying; salt - to taste; for dough: egg - 4 pcs.; salt – 1/2 tsp; sour cream – 1 tbsp. (with a slide); mayonnaise – 1 tbsp. (with a slide); flour – 50g.

Buckwheat porridge with liver in pots

buckwheat – 100g; beef liver (or chicken) – 300g; carrots – 1 pc.; onion – 1 head; salt – 1 tsp; ground paprika – 1 tsp; butter – 100g.

Stewed potatoes with liver in a slow cooker

potatoes – 1kg; liver (pork or beef) – 300g; carrots – 1 pc.; dill – 1 bunch; green onions – 1 bunch; spices for meat - to taste; mayonnaise – 70 ml; bay leaf – 4 pcs.; water – 300 ml; salt - to taste.

Homemade liver sausage

beef liver – 1 kg; fresh lard (possibly with streaks) – 250g; flour – 1 glass; onions – 1 pc.; testicle – 4 pcs.; salt – 1.5 tsp; dark pepper, paprika - to taste; garlic – 3 cloves.

Teriyaki liver with pear and vegetables

leek (white part) – 1 pc.; pear (with dense pulp) – 1 pc.; beef liver – about 300g; zucchini – 1 pc.; garlic – 1-2 cloves; olive oil; agar-agar; salt - to taste; celery (stem) – 1 pc.; spicy herbs - to taste; tomato – 1 pc.

Dumplings with potatoes and liver

for dough: flour – 500g; water – 2 glasses; testicle – 1 pc.; salt – 1 tsp; for the inside: potatoes – 5-6 pcs.; butter – 20g; milk - to taste; beef liver – 300g; onions – 1 pc.; carrots – 1 pc.; vegetable oil for frying; salt, pepper

Pilaf with liver

beef liver – about 400g; rice (round, Krasnodar) – 1 cup; onions – 1 pc.; carrots – 1 pc.; fresh herbs (green onions, cilantro, parsley) - 1 bunch each; salt, pepper - to taste; vegetable oil (or fat tail) for frying.

Liver cake with egg pancakes

beef liver – 600g; testicle – 1-2 pcs.; flour – 2-3 tbsp; carrots – 1 pc.; onions – 1-2 pcs.; mayonnaise for layering; salt, ground dark pepper - to taste; for omelet: eggs – 3-4 pcs.; milk - to taste; flour – 3-4 tbsp; salt - to taste; plant

“Yamshchitskaya snack” (liver in pots)

lamb (or veal) liver – 500g; potatoes – 6-8 pcs.; onions - 1 onion: sour cream - 1 cup; salt - to taste.

Liver pate with oranges/pears in jelly

beef liver – 400g; onion; carrots – 100-150g; strong beef broth; butter – 50g; pear (or orange); for jelly: strong beef broth; gelatin.

Erbokvertskhi with liver

veal liver – about 500g; wheat flour – 1 tbsp; corn flour – 1 tbsp; salt - to taste; vegetable oil for frying; for erbovertschi: testicle – 2-3 pcs.; ghee - 4 tbsp.

Dumplings with liver

for dough: flour – 2.5 cups (400g); water – 300 ml; testicle – 1-2 pcs.; salt – 2/3 tsp; for the inside: beef liver – about 500g; lard – 100-2007; onions – 1 pc.; salt - to taste; pepper to taste; vegetable oil for frying.

Liver cake

beef liver – 600g; testicle – 1-2 pcs.; flour – 2-3 tbsp; carrots, onions – 1-2 pcs.; mayonnaise, salt, ground dark pepper - to taste.

section: Snacks from meat and goods

Pasta salad with liver

spaghetti ; beef or pork liver; bulb onions; several cloves of garlic; table vinegar 9%; mayonnaise; vegetable oil

section: Pasta salads

Puff pastries with liver

ready-made puff pastry (yeast-free) – 1 package (about 400g); beef liver – 200g; onion – 1 pc.; mayonnaise – 2 tbsp; vegetable oil for frying; salt - to taste; egg (yolk) for greasing pies

Liver pancakes

beef liver (or pork) – 500g; testicle – 2 pcs.; flour – 4 tbsp; salt – 1/2 tsp. (or to taste); soda - on the tip of a knife; vegetable oil for frying.

How to cook beef liver juicy and soft

How to cook tasty and soft beef liver, quickly and cheaply? Just! The main thing is not to forget a few usual rules for making 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 juicy and soft. Or, say, salt - when it is necessary to salt the liver - before or after production? Is the production time true? That the longer you cook the liver, the worse the result? We'll figure it out for now.

In order for beef liver to be soft, it must be cooked correctly. First, remove the film that covers the liver. It’s easy to create, 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. Honestly, the taste will not only spoil, it will be so bitter that it will be simply unrealistic to eat such a liver, just to throw it away;
You can salt the liver before cooking, but only in this case if you cook it immediately. If the salted liver sits for more than half an hour, it is guaranteed to become tough;
Soaking in milk is targeted only in this case, if the liver is from an old animal. Soda solution works in a similar way;
The production time for any kind of liver is short. Almost until the time when colored juice begins to stand out on the cut. This is approximately 2 minutes on each side;,
The color of the finished liver is light brown, even faster than “coffee with milk”, but under no circumstances is it 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 butter (or clarified). It tastes better with cream, fact;
In addition to the usual breading (in flour or starch), you can use double breading: in flour, shake off, dip in a loose egg and again in flour. Juiciness guaranteed!

On our website there are a huge number of recipes on how to cook tasty and soft beef liver, and here we have collected the coolest ones.

Liver Stroganoff style

Ingredients:
500 g liver,
150 g sour cream,
3 tbsp.
tomato sauce (ketchup is possible), 2 onions,
1.5 tbsp.
starch, 1.5 tbsp.
sweet mustard, 3 tbsp.
vegetable oil, 2 tbsp.
butter, 2 bay leaves,
2 tbsp.
herbs, salt, ground black pepper - to taste.
Manufacturing: .

Prepare the liver: remove the films, cut out the large vessels and wash thoroughly. Cut the liver into cubes, add salt, pepper, sprinkle with starch and stir well. Cut the onion into cubes. Prepare two frying pans - one deeper for the liver and the second for the onions. Pour 2 tablespoons of vegetable oil into the frying pan for the liver and add butter; add a spoonful of vegetable oil into the frying pan for the onions. Heat both pans very well. Place the liver in a frying pan with the consistency of oils, preferably in one layer, and quickly fry on both sides. Fry the onion until golden brown in a 2nd frying pan. Combine both products in a deep frying pan, stir and pour in the sauce made from sour cream, tomato sauce and mustard, add bay leaf. Simmer briefly, add salt if necessary, and serve sprinkled with herbs.

Liver marinated in starch

Ingredients:
beef liver,
egg,
salt,
ground black pepper,
starch.

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

Liver in marinade

Ingredients:
1 kg of beef liver,
2 eggs,
2 tsp.
salt, 2 tsp.
sugar, 1 tbsp.
baking soda, 2-4 cloves of garlic.

Preparation:
Cut the liver, cleared of films and large vessels, into slices approximately 1 cm wide and beat it, covering it with cling film so that splashes do not scatter throughout the kitchen. Beat without fanaticism, so as not to transform the liver into openwork. Place the broken liver in the marinade and leave for an hour and a half. You can marinate longer. When the time is up, dip the liver pieces in flour and fry in a hot frying pan for one or 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.

Preparation:
Clean the liver and cut into pieces. Dissolve baking soda and salt in warm water and place the liver in a bowl. Leave to marinate on the table. Meanwhile, fry the onions and carrots in a frying pan with vegetable oil until soft. When the vegetables are ready, place them in a plate, and fry the pieces of liver in the remaining oil in the pan, stirring occasionally, 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 of liver,
150 ml of dry snow-white wine,
1 onion,
1 lemon,
2 bay leaves,
salt, ground black pepper - to taste,
3 bananas,
vegetable oil for frying.

Preparation:
Cut the liver into pieces. For the marinade, mix wine, crushed bay leaf, salt, black pepper, lemon zest, chopped onion and lemon juice in a bowl. Pour this marinade over the liver, cover the bowl with a lid and place in the refrigerator overnight (that is, in the dark) . You can marinate for a day, or even two. When the time is up, prepare a frying pan, bananas, and paper towels to dry the liver. Heat a frying pan with oil, add the dried liver and simmer covered. Strain the marinade. When the liver is ready, pour the marinade into the pan, simmer briefly, add bananas cut into slices or mashed with a fork and heat under the lid until the bananas soften.

Liver in cream

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

Preparation:
Cut the liver, cleared of films, into slices 1 cm wide, place in a bowl and fill with milk. Cover with a lid or cover with cling film and leave in the refrigerator for 2 hours. Pour the milk into a separate bowl, roll the liver in flour and fry in vegetable oil for 2 minutes on each side. Place the liver on a plate and fry the onion, cut into half rings, in a frying pan until transparent. Combine the cream with salt, pepper and other spices to taste. Place pieces of liver in a baking dish, place onions on top and pour cream. Place the pan in the oven, preheated to 180°C, for 1 hour, then cover the pan with foil and simmer the dish for another 20 minutes.

Liver in sour cream

Ingredients:
500-700 g beef liver,
1-3 onions,
2-4 tbsp.
full-fat sour cream, vegetable or butter for frying,
salt, ground black pepper - to taste.

Preparation:
Peel the onion and cut into half rings or strips. Heat a frying pan and pour vegetable oil into it or melt the butter. Fry the onion until golden brown. Cut the liver into cubes and add to the onion, stir and cook for 2-3 minutes. Add salt and pepper to taste, add sour cream, stir and cook covered for another 7-10 minutes. There is no need to keep it on fire for a very long time. Serve with any side dish, sprinkled with herbs.

Bon appetit and the latest culinary discoveries!

Beef liver salad – 5 quick recipes

Beef liver, which is the basis for the salad, is an affordable and necessary product. It is recommended to frequently include it in the diet, especially in the autumn-winter period. To make the menu not only healthy, but also tasty, you can prepare various salads from beef liver. The combination of liver with stewed carrots and onions is especially successful, but products such as eggs, cheese, pickles and pickled champignons will also add their own special note to the salad. To prevent the salad with liver from turning out rough and hard, it is important to prepare this offal correctly.

How to cook beef liver for salad

Unlike chicken and pork liver, beef has the densest texture and often comes out hard after cooking. Proper preparation of the product and proper cutting will help mitigate this defect and create a very tasty salad.

First, the liver for the salad needs to be boiled. To do this, the offal is painstakingly washed, the blood is allowed to drain (the internal environment of the human and animal body) and freed from film and veins. If you neglect the procedure for removing the film from the liver, the product will turn out hard and difficult to chew.

Advice! To make the film easier to remove from the liver, the liver should be immersed in hot water for 30-40 seconds.

It is better to cook the product completely. Beef liver is dipped in boiling water and cooked for 20-40 minutes, depending on the size of the piece. The cooking water should not be salted.

Fundamentally! To make the liver especially tender and lose its specific liver smell, before cooking it is soaked in milk for 30-40 minutes.

Pre-soaking allows you to free the liver from the bitterness that is sometimes found in the finished dish if the hostess has ignored this technique.

From time to time you can come across advice to cook the liver with the addition of milk, cream or sour cream. This method gives the same result as soaking, but saves time.

Salad with beef liver and carrots

Salad with beef liver and carrots can be called traditional. This combination of products has been tested by time and always gives good results. For the recipe you will need:

beef liver - 500 g;
carrots - 2 pcs.;
onion - 1 pc.;
vegetable oil for frying 3-4 tbsp. l.;
mayonnaise - 150 g;
garlic - to taste.

Beef liver is boiled, cut into thin slices and placed in a wide bowl. Peel the onion and cut into half rings. The carrots are peeled and cut into strips. Place the vegetables in a frying pan with heated sunflower oil and simmer until cooked. The onions should acquire a light golden color, and the carrots should become soft.

The finished vegetables are cooled and sent to a bowl with the chopped liver. To make the salad tastier, you can add 1-2 cloves of garlic grated on a small grater. The salad is seasoned with mayonnaise, mixed and served.

With onions and pickles

Beef salad with onions and pickles has a special, slightly spicy taste. To prepare the dish, you can use either raw (pickled) onions or fried in a frying pan. In the 2nd case, the salad will turn out more tender and milder in taste. For the recipe you will need:

beef liver - 500 g;
carrots - 3 pcs.;
onion - 2 pcs.;
pickled or salted cucumbers - 3 pcs.;
mayonnaise - 4-5 tbsp. l.;
vegetable oil - for frying.

The boiled beef liver is cooled and cut into strips. Peel the onion and cut into half rings. Then it is fried together with carrots cut into cubes or marinated. For quick pickling, just pour boiling water over the onions, sprinkle with sugar and salt, add a little vinegar and carefully mash with your hands. In 30-40 minutes the onion will be ready.

Cooked onions and carrots are combined with liver. Pickled cucumbers are cut into strips and sent to the rest of the ingredients. Then the salad is seasoned with mayonnaise, mixed and served.

Recipe with beans

A tasty and satisfying salad made from liver and beans. To make it, you can use canned beans, or you can prepare this product without the help of others. For the recipe you will need:

beef liver - 500 g;
beans - 500 g;
carrots - 3 pcs.;
onion - 2 pcs.;
vegetable oil for frying - 2-3 tbsp. l.;
mayonnaise - 150 g.

If the housewife decides to boil the beans for the salad without the help of others, then it is advisable to use advice that will reduce the time it takes to prepare the product. Legumes are soaked in water for 1-2 hours. After the grain has swelled, it will cook much faster.

The finished beans are combined with boiled beef liver, cut into thin cubes. The onion is cut into half rings, the carrots into strips. Vegetables are fried in vegetable oil in a heated frying pan until cooked. After the products have cooled, they are combined with beans and liver, seasoned with mayonnaise, mixed and served.

Warm salad with beef liver

Beef liver can be used not only to make a regular cold snack, but also to create a warm salad based on it. This dish will be especially highly appreciated in the cool season. For the recipe you will need:

beef liver - 500 g;
canned peas - 250 g;
onion - 1 pc.;
pickled cucumber - 2-3 pcs.;
carrots - 1 pc.;
vegetable oil for frying - 2-3 tbsp. l.;
mayonnaise - 150 g

Boiled and cut into strips beef liver is combined with green peas. Pickled cucumbers cut into strips are added to the products. The onion is cut into half rings and fried in vegetable oil together with carrots cut into strips. Roast vegetables are combined with liver and peas. The salad is quickly dressed with mayonnaise and served to the table.

Fundamentally! If you add foods that have just been removed from the refrigerator (mayonnaise, green peas, cucumbers) to a warm salad, the dish will quickly cool down. In order for the salad to arrive on the table warm, you need to remove the necessary ingredients from the refrigerator 1-2 hours before preparing.

With added mushrooms

For this salad, you can use the freshest champignons or oyster mushrooms. Salad with liver and mushrooms turns out to be very filling and tasty. For the recipe you will need:

beef liver - 500 g;
oyster mushrooms or champignons - 500 g;
carrots - 2 pcs.;
onion - 1 pc.;
eggs - 3 pcs.;
mayonnaise - 200 g;
oil for frying - 4-5 tbsp. l.

Boiled beef liver is cut into strips. Mushrooms are cut into thin slices and fried in a frying pan in vegetable oil. When the mushrooms are ready, they are transferred to a bowl near the liver and they begin to fry the chopped carrots and onions.

The eggs are boiled and cut into cubes. To save time, you can grate them on a large grater. The ingredients are combined together, seasoned with mayonnaise and served.

Advice! Beef salad with mushrooms is easy to create as a truly festive dish. To do this, you need to add 100-150 g of hard cheese grated on a large grater. This addition is perfect for any salad with offal.