How to deliciously fry beef liver in a frying pan

Beef liver is an unusually healthy dish that contains a complex of essential vitamins for humans (A, B, D, E and K), as well as micro- and macroelements (such as sodium, selenium, potassium, iron and others). It also includes other useful substances: enzymes, folic acid, extractives.

100 g of beef liver contains 20 g of protein, 3.1 g of fat and 4 g of carbohydrates. Due to its low calorie content (only 125 kcal), this dish can be consumed during a diet (Diet is a set of rules for human consumption of food) .

We must not forget that it perfectly helps with almost all diseases: for example, anemia, sclerosis, diabetes. Athletes and people leading an active lifestyle definitely need to include beef liver in their diet.

Choice: how to create it correctly

The properties of the offal first affect the taste of the finished dish. When purchasing, it is important to pay attention to the freshness of the liver, because it is not stored for long: only three days. The color is also very significant: the color can range from coffee to red-brown and should be even. A very light color means that the already stale product has been kept in water for a long time, and there is no point in taking it.

Blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets) , which flows from the fresh liver, must be red. Otherwise, you should not take this product.

The freshest liver has a sweetish odor, so never take a product that has a sour odor.
Don't forget to look at the production date and the amount of ice in the package. Choose the package with less ice, because if there is a lot of it, this means only one thing: the product is well saturated with water, and you will need to pay specifically for it.

Try to take the last pieces of the liver, and not its middle, since in the large middle there are many vessels and films, which can sometimes be quite difficult to remove. In addition, the edges of the liver are soft and tender, and the middle part becomes torn and nasty after removing all its unnecessary parts.

1st steps

First you need to remove all unnecessary parts of the beef liver: veins, vessels, films, etc. To make this easier, you can pour boiling water over the liver, and then place it in cool water. Now you need to dry the product thoroughly.

Before cutting the liver, decide what size pieces you want to cook it in. Now cut the product either into large slices or small pieces, and then cook according to the recipe you like.

How long to fry beef liver

Provided that the liver is cut into small slices, it only takes 10 minutes of frying for it to be ready. Under no circumstances should you overcook the product in the pan, otherwise the beef liver will turn out very hard and tasteless.

To understand how ready a dish is, just cut a slice and look at its thickness and color: if the inside of the liver is homogeneous and has an even, uniform color, then you can remove it from the stove and serve it.

Here are a couple of recipes for making liver.

Liver in sour cream in a frying pan

beef liver - 500 g;
sour cream - 1.5 cups;
onions - 2-3 pcs.;
flour - 1 tbsp;
vegetable oil - 4 tbsp;
tomato paste or sauce - 1 tbsp;
salt - to taste;
dark ground pepper;
greens - to taste.

Cut the liver into cubes - 4 cm by 1 cm, then place it in a frying pan with hot oil. Fry the dish. A couple of minutes before turning off the stove, add salt and pepper to taste.

In a dry frying pan, fry the flour until creamy. Peel the onion, chop it and saute it in a separate bowl. When everything is ready, sprinkle the dish with flour, add onions, sour cream and tomato paste/sauce. Stir and bring to a boil. Then simmer the liver over low heat for about 10-15 minutes, add herbs before serving.

In this recipe, instead of sour cream, you can also use milk or cognac.

Liver fried with onions in a frying pan

beef liver - 500 g;
large onion - 1 pc.;
wheat flour - 2-3 tbsp;
vegetable and butter - 2 tbsp each;
mustard - 2.5 tbsp;
dark ground pepper;
salt - to taste.

First you need to add pepper to the flour and mix. The liver, cut into small cubes, must be breaded in the resulting consistency. Peel the onion and cut into cubes or rings: it doesn’t matter.

Now we use oils: heat them in a frying pan and sauté the onions (fry them in this oil at a temperature of 120 °C). Then fry the liver over high heat until browned. Add mustard and stir everything so that the seasoning is distributed moderately throughout the dish. Fry until done over medium heat. Salt the dish 5 minutes before turning off the stove.

This dish is perfect for both lunch and dinner. It has a gentle taste and a catchy smell.

A few more useful tricks

As you have already seen, the recipes say that you should salt and season the liver only a couple of minutes before turning off the stove. Always follow this rule, because adding salt increases the release of juices, causing the dish to become dry and begin to burn on the pan. The same thing happens due to different seasonings.

To get rid of the bitter taste and nasty aroma that is characteristic of beef liver, soak the offal in milk in advance. This will take from 30 to 90 minutes. It is best to leave the liver in milk for about an hour and a half.

The liver turns out tender and juicy quite simply: before cooking, the liver pieces need to be wrapped in cling film and lightly beaten with the blunt side of a knife. Do not use a kitchen hammer for this, as it may break the product.

The dish becomes much tastier if you roll already chopped pieces of liver in flour before cooking. Breading helps the liver retain its juiciness. This is done simply: a small amount of wheat flour is poured into a plate and several pieces of flour are immediately rolled into it with a wooden kitchen spatula. This way you can save your precious time: there is no need to roll one piece at a time, and besides, your hands don’t get dirty.

This method can be used not only using flour, but also with other ingredients: for example, you can use crushed crackers or ground peanuts. Feel free to try different breading options, because this is how the latest and newest recipes for making different dishes arise.

If you want to experiment with spices, you can safely add nutmeg, curry, cloves or ginger: these products are best mixed with beef liver.

Beef liver fried with onions in a frying pan

Making beef liver in a frying pan is an art. If you underexpose it, you will end up with a virtually raw product; if you overexpose it, your household will use knives to saw off the “rubber sole.” But you shouldn't be afraid. You just have to learn a few little tricks and there will always be a juicy, fragrant and very healthy dish on the table.

General rules for making fried liver with onions

As is clear, the fresher the product, the tastier the dish prepared from it will be. This theorem also applies to beef liver. Therefore, it’s worth starting with the fact that it is better to use the freshest liver for frying. But this is still a perfect option. Usually, our housewives have to work with frozen products. Hence the rule: before starting production, the liver must be thawed. Almost all housewives prefer to do this not completely, so that the offal is easier to cut, but this is incorrect. It’s better to wait until the liver is completely defrosted to prepare it for cooking.

Thawed beef liver must be washed with cool water. After this, you need to remove all the films from it, remove the veins and places you don’t like. Then the offal should be cut into portions. Experienced experts advise creating this so that the thickness of each piece is approximately 1 cm.

The cut offal should be soaked for half an hour.
To do this, you can use cool water, but the finished dish will be much tastier if you pour milk over the liver. As for the frying process itself, you need to put the liver in a frying pan in already heated oil. The offal is fried quickly. Usually this process takes no more than 8-10 minutes. That's actually all the tricks. Now we can talk specifically about the methods of making fried beef liver with onions.

Liver fried with onions in flour breading

The easiest way is to fry the liver with onions, previously rolling the offal pieces in flour. To make this ordinary dish you will need the bare minimum of goods:

beef liver – 600-800 g;
onion – 1-2 heads;
flour and vegetable oil - 4 tablespoons each;
milk or water - for soaking the liver;
salt and ground pepper - to taste.

Cut the onion into large half rings and fry in vegetable oil for 3-5 minutes. Roll the liver, cut into pieces and soaked in milk, in salted and peppered flour and place in a frying pan with the onions. After 5 minutes, turn the offal pieces over, cover the pan with a lid and continue cooking for another 5 minutes. You can serve fried beef liver with onions with any side dish, although rice and potatoes are good variations. In general, this dish also goes very well with pasta.

Flour-breaded liver (recipe modifications)

The above is the most common method for making pan-fried beef liver with onions. But different chefs prepare this dish in different ways.

The second most popular method is separate frying. In this case, first the liver is fried in a frying pan and placed on a plate, and then the onion is fried in the same oil until tender. At the final step, the products are combined in the same frying pan and fried together for a few more minutes.

By the way, the onion can be fried either in splendid isolation or together with carrots shredded on a large grater. In this case, you need to fry the vegetables until they are completely cooked and only after that add the already fried liver to them.

Liver chops with onions

Not enough people understand, but beef liver makes beautiful chops. And you can also fry them with onions. For such an unusual lunch/dinner you will need:

beef liver – 500-600 g;
onion – 1-2 heads;
flour and vegetable oil - 4 tablespoons each;
eggs – 1-2 pcs.;
milk or water - for soaking the liver;
salt and ground pepper - to taste.

Place the pieces of liver, cut in advance and already soaked in milk, on a cutting board, cover with cling film and lightly beat. Pour flour into a bowl, add pepper and salt, stir. Break the eggs into another bowl and beat until a fairly stable foam forms.

Just like in the previous case, cut the onion into half rings and fry in oil for 5 minutes. Roll any piece of liver in flour, dip in beaten eggs and roll in flour again. Place the offal in a frying pan and fry for 4-5 minutes under the lid, then turn it over, cover it again and hold for another 4-5 minutes. That's it, the delicious dish is ready.

Just like in the first recipe, you can fry the onions separately after making the liver, and then mix both products and simmer together for 2-3 minutes.

Fried liver with onion sauce

Just frying the liver with onions is easy. But the dish can be created most uniquely if you cook the liver immediately with sauce, and with onion sauce. To do this you need to prepare:

beef liver – 500-600 g;
onion – 1-2 heads;
flour – 100 g;
milk or cream – 200 ml;
butter – 50 g;
vegetable oil – 4 tablespoons;
milk or water - for soaking the liver;
salt and ground pepper (black and reddish) - to taste.

Pour vegetable oil into a frying pan and melt the butter in it. Roll the already prepared (peeled, chopped and soaked in milk) liver in previously salted and peppered flour. Place the offal pieces in a frying pan and fry for 2-3 minutes on each side. Place the finished liver in a bowl and cover with cling film.

Cut the onion into thin half rings and fry in a frying pan in which the liver was fried for about 6-7 minutes. After this, you need to add salt and pepper to the onion. Then add flour to the pan, mix well with the onion and fry for a few more minutes. At the end of this operation, pour cream into the pan. Stir the sauce and simmer over low heat until thickened.

You can pour the purchased sauce over the liver, already laid out on plates, or you can put pieces of offal in the sauce and simmer for another couple of minutes.

Fried liver with onions Stroganoff style

This fascinating recipe also involves making liver in a special sauce. Culinary connoisseurs can see that the purchased dish is very reminiscent of the world-famous beef stroganoff. This is true. It’s not for nothing that this recipe also contains the surname Stroganov. The following products will be useful for such a dish:

beef liver – 500 g;
onion – 2-3 heads;
flour – 1 tablespoon;
sour cream – 300-350 g;
tomato sauce – 1 tablespoon;
vegetable oil – 3 tablespoons;
milk or water - for soaking the liver;
salt and ground pepper (black and reddish) - to taste.

Prepare the liver using the method described at the very beginning of the material. After this, the offal needs to be cut into long (3-4 cm) cubes with a cross section of 1*1 cm. Fry the liver for 5 minutes in hot vegetable oil. At the end of cooking, the product must be salted and seasoned with pepper.

Fry the flour in a dry frying pan until light brown in color and pour into a separate bowl. Then fry the onion half rings in the same frying pan in a small amount of oil. Place the products prepared using this method into a frying pan with the liver and mix thoroughly. After this, add sour cream and tomato paste there. Stir the dish again and simmer covered over low heat for about 15 minutes.

Fried liver with onions and potatoes

Liver with onions is already delicious in itself. But it becomes even tastier if served with a side dish. You can use boiled rice, pasta or mashed potatoes as this. But you can create it differently by preparing fried liver with onions along with a side dish. And the best option here would be potatoes. Obviously, pieces of liver must be properly prepared before heat treatment, as described above. Well, to make this dish you need to get out of the bins:

beef liver – 300-400 g;
onion – 1-2 heads;
potatoes - 4-5 tubers;
vegetable oil – 2 tablespoons;
milk or water - for soaking the liver;
salt and ground pepper (black) - to taste.

Fried beef liver - 3 recipes for soft and juicy liver

Fried beef liver is a good option for lunch and dinner. It would seem that it could be simpler, cut it and throw it into the frying pan. But, instead of tender and soft pieces of offal, there are inedible hard slices on the plate. Here I constantly remember the common saying: if you don’t like it, it means you don’t know how to cook.

Meanwhile, the product is indescribably useful. But due to its somewhat specific taste, almost everyone refuses to eat it. This is especially true for children. Follow my advice and recipes, and you will have a delicious dish on your table that even capricious “eaters” will not refuse. Properly fried liver mixes harmoniously with any side dish, rice, potatoes, buckwheat, pasta.

How to properly fry beef liver

Do not overexpose the product in the frying pan; the pieces will lose water and become rubbery.
Fry the finely chopped liver for no longer than 8-15 minutes, depending on the age of the animal. For large pieces, increase the cooking time, cook on each side for 5-10 minutes.
Dip the pieces into perfectly heated oil, this will make it possible to preserve the juiciness of the product.
Salt the dish at the end of frying.
A simply fried product is quite boring. Don't limit yourself to one recipe. Diversify the dish with onions, carrots, potatoes. Make tomato or sour cream sauce. The proposed recipes will help you understand all the intricacies of frying and feed your family tasty and healthy.

Beef liver fried with onions - step-by-step recipe

Traditional recipe for frying the product. Tender juicy pieces of liver, from which the nasty aftertaste will disappear, will appeal to all family members.

Beef liver – 700 gr.
Milk - a glass.
Refined sunflower oil – 2-3 tablespoons.
Big onion.
Butter – 3 huge spoons.
Crushed pepper, salt, flour for breading, no matter what seasoning.

[ok] Mustard is not included in the traditional recipe, but I highly recommend adding it slightly. Just 2.5 spoons of sauce will add piquancy to the dish.[/ok]

Wash the large piece well, removing excess (films, veins).
Cut into slices of random shape and size. The approximate thickness is no more than 1.5 cm, then the product will quickly fry.
Dip the cubes in milk for 15-20 minutes, during this period of time the nasty bitterness will go away. I recommend adding a little salt to the milk.
The product requires breading, which is flour. Pour it into a bowl, add spices (pepper, of course) - the batter is ready.
Heat oil in a frying pan. Dip any piece of offal and transfer to fry.
Fry the liver for 5 minutes, stir.
Chop the onion into half rings and add to the frying pan. Stir, and then don’t be lazy to stir a few more times.
Continue cooking for another 5 minutes. If you decide to make the taste better with mustard, it’s time to add it and stir the contents well.
Fry the pieces for a few more minutes, not more.

Soft beef liver fried with onions and carrots in sour cream

It’s hard to come up with the best recipe. The pieces turn out very soft, juicy, with a delicate taste. how to cook chicken liver in sour cream on another page of my website.

Liver – 800 gr.
Carrot.
Onion.
Sour cream – 180-200 ml.
Butter.
Milk - about a glass.
Salt, other seasonings - a pinch.

[ok] Attention! If you wish, you can add tomatoes to the dish, adding a slight sourness and changing the taste. For this amount of product you need to take one large tomato.[/ok]

Prepare the liver for frying by dividing it into pieces and soaking it in milk.
Grate the carrots with shavings, dice the onion and tomato (if you decide to use it).
Fry the vegetables in sunflower oil, adding a little butter (apply by eye).
When the vegetables become soft, add the offal tenderloin to them.
Pour in sour cream, stir. Simmer over low heat for about 15 minutes. Don't forget to close the lid and stir the contents at least once during production.
Season with salt and pepper and cook for a few more minutes. Remove from the burner without removing the lid and leave for 5-7 minutes. Then place on plates and add garnish.

How to fry a huge piece of beef liver in flour

Liver steaks are easy to fry, but always in flour batter - this is the secret to the juiciness of the dish.

By-product – 700 gr.
Salt pepper.
Flour – 4-5 spoons.
Vegetable oil for frying.

[ok] Advice from seasoned chefs! To improve the taste of the product, marinate it in soy sauce, snow-white wine, or a mixture of lemon juice and garlic.[/ok]

Clean a piece of product from films and other unnecessary things. Wash and divide into large portions. Size matters, as the speed of production depends on it. I advise you to create huge, but not thick slices. Perfect thickness up to 1.5 cm. You won’t be limited in length.
Pour milk or water over the slices and soak for half an hour to remove the bitterness.
Drain the liquid. Be sure to thoroughly dry the pieces with a cardboard napkin. If the slices are very large, beat them slightly with a hammer. To avoid sprinkling, cover them with cling film.
Dip the pieces into flour. Roll until enough flour sticks. Then all the juices of the offal will be preserved inside, the pieces will become soft.
Fry in perfectly heated oil for 5-7 minutes. Check the slices; if they are browned, turn them over.
Continue cooking the same amount, lowering the heat.
Check readiness with a knife by pricking pieces. If you see pink juice oozing, add cooking time.

Video recipe with the secrets of frying the liver so that it is soft and tender

Tips from the chef will help you become a real pro in frying food, be sure to take a look. And may your dishes always delight you with their excellent taste!

How to fry beef liver with onions so that it is soft and juicy

This product is rich in microelements, vitamins and fats. As for beef liver, it is very nutritious. It contains a lot of iron, which is needed for the formation of our blood (the internal environment of the human and animal body) . It is also useful for our nervous system, it has vitamins (a low molecular weight organic compound of relatively simple structure, necessary for all living things) A, B.

This product is also low in calories, 100 g contains 170 kcal. In order to prepare liver without destroying vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , you need to choose a manufacturing method: stewing or cooking for a short amount of time.

Now I will tell you how to fry beef liver with onions, so that it is soft and quite juicy, using several methods.

Naturally, this ingredient also has its drawbacks. It is harmful for people who suffer from problems with the cardiovascular system, high cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) . In this case, it is worth supervising its use. Beef liver contains less cholesterol (Insoluble in water, soluble in fats and organic solvents.) and more vitamins than pork liver. It is recommended to eat it once a week.

How to fry beef liver with onions so that it is soft and juicy in sour cream

Ingredients:

Beef liver - 800 gr.
Sour cream (15-20%) - 250 gr.
Onions - 2 pcs.
Salt - 1.5 teaspoons
Pepper - to taste

Manufacturing method:

1. We wash the liver, cut out the walls of the vessels that are inside, they are not chewed and we do not need them in the dish, cut them into small strips. If desired, you can remove the top film.

Tip: To easily cut the liver, do not defrost it completely

2. Peel the onion and chop it into half rings. Heat a small amount of vegetable oil in a frying pan and fry the onion. Add a little salt and a little pepper to it. Simmer the vegetable until golden brown.

3. Now we send the liver to it, add the remaining salt and pepper and fry over high heat for about 5 minutes. Reduce the heat and add sour cream. Mix thoroughly and let the products simmer in sour cream for another 5 minutes.

This is how easy it is to prepare the most tender and melt-in-your-mouth dish; you can use mashed potatoes, boiled pasta and almost anything else as a side dish. Bon appetit.

How to fry beef liver with onions and gravy

Ingredients:

Onion - 2 pcs.
Carrots - 1 pc.
Liver - 1 kg.
Sunflower oil - 4 tbsp. spoons
Sour cream (20%) - 500 ml.
Flour - 2 tbsp. spoons
Salt - to taste

Manufacturing method:

1. Peel and rinse onions and carrots. Chop the onion finely and grate the carrots on a large grater. We wash the liver, remove excess and cut into cubes.

2. Fry the vegetables in heated sunflower oil; after 10 minutes of sautéing, they are ready. And in another frying pan at this time we will fry the liver, also for 10 minutes.

3. Then we transfer the frying to the liver and fry until the moisture evaporates, then add 500 ml. 20% sour cream. Mix everything thoroughly, add 2 tbsp. spoons of flour, salt to taste and simmer for 15-20 minutes under a closed lid.

The dish comes out tender according to this recipe and melts in your mouth. Bon appetit.

Fried beef liver in milk

Ingredients:

Liver - 400 gr.
Onion - 1-2 pcs
Milk - 50 ml.
Salt, pepper - to taste
Flour - 50 gr.

Manufacturing method:

1. We clean the liver from films as much as possible, now we cut it into portions that are comfortable for you and roll them in flour.

2. Shake off excess flour and place the liver on a clean saucer. We wait until the oil heats up and fry.

3. After 5-7 minutes, you can add finely chopped onion, sprinkle with all your favorite spices and pour in a glass of milk.

4. After everything boils, cover with a lid, reduce the heat and simmer for half an hour until cooked.

The sauce comes out very tasty; you can add 1 more glass of milk during the process. Bon appetit.

How to cook fried beef liver in a marinade with soda

Ingredients:

Beef liver - 600 gr.
Egg - 1 pc.
Garlic - 1 clove
Sweet sand - 1 teaspoon
Salt - 1 teaspoon
Soda - 0.5 teaspoon
Onion - 1 pc.
Vegetable oil - for frying
Flour - for breading

Manufacturing method:

1. Wash and dry the liver, remove the film and cut into large pieces. Break an egg into a bowl, add salt, sugar, soda, squeeze out the garlic and whisk thoroughly. Throw the workpiece into the marinade, cover with cling film and leave to marinate in the refrigerator for 2 hours.

2. Fry the peeled onion, cut into half rings, in a small amount of vegetable oil and place on a plate.

3. Roll any piece in corn or regular flour and fry on both sides until golden brown, in a frying pan where the onions were fried.

4. When the liver is ready, cover it with onions, cover with a lid, reduce the heat to low and keep for 5 minutes.

You can check readiness by cutting a piece; if there is no pink inside, then it’s ready. Bon appetit.

How to properly fry beef liver without flour so that it comes out soft

Ingredients:

Liver - 500 gr.
Onions - 250 gr.
Salt - 1-2 teaspoons
Ground dark pepper - 0.5 teaspoon
Vegetable oil - for frying

Manufacturing method:

1. We wash the liver and clean it of films. Cut into cubes of uniform thickness and add a little salt.

2. You need to take half as much onion as the main ingredient. Peel and cut it into half rings. Pour oil into a frying pan and heat it, add the liver and fry over high heat, do not forget to stir constantly.

3. Once the liver has lightened, add the onion and fry together, pepper, a little more salt is needed, because these two ingredients have a sweetish taste.

Taste to see how the moisture evaporates and the onion almost melts and turns brown, remove from heat. Follow the beam. Bon appetit.

Recipe for fried beef liver in a frying pan in mayonnaise

Ingredients:

Liver - 600-700 gr.
Onions - 1-2 pcs.
Mayonnaise - 100 gr.
Vegetable oil - for frying
Salt, dark ground pepper - to taste

Manufacturing method:

1. Pour boiling water over a piece of liver and remove the film. After hot water it will become light and will fall off on its own. Cut into pieces approximately 2 by 2 cm.

2. Peel the onion and cut into cubes, fry in vegetable oil. After the vegetable begins to turn yellow, add liver to it.

3. Fry quickly, focusing on the presence of blood (the internal environment of the human and animal body) when piercing. If we hold it too long, it will become hard. Salt and pepper to taste. Reduce the heat and pour mayonnaise into the pan, mix well, cover with a lid and simmer for 5-7 minutes.

That's all the beautiful food is ready. Quick and tasty, prepare a side dish, buckwheat, rice right away, or serve as an independent dish. Bon appetit.

I hope that melon recipes will be useful for you.