Liver in a slow cooker

Liver in a slow cooker

Liver cooked in a slow cooker is a storehouse of nutrients and no harm. The chef’s task here is to prepare the liver savory and tender. This is exactly how our chefs prepare liver in a slow cooker. So choose the recipe according to your preferences. The result will literally amuse you!

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Recipes for making liver in a slow cooker

Ingredients

Chicken liver – 400 g

Pasta (pasta) – 300 g

Onions – 1 pc.

Garlic – 3 cloves

Refined sunflower oil – 1 tbsp.

Ground black pepper – 0.5 tsp.

Ingredients

Beef liver – 1 kg.

Onions – 2 pcs.

Wheat flour – 2 tbsp. l.

Warm boiled water – 200 ml.

Vegetable oil – 2 tbsp. l.

Dill – 3 sprigs

Salt, dark ground pepper

Ingredients

Buckwheat – 1 multi-cup

Water – 2 multi-glasses

Chicken liver – 500 g

Onions – 1 pc.

Refined sunflower oil – 3 tbsp.

Vegetable seasoning with salt – 1 tsp.

Ingredients

Chicken liver – 0.5 kg

Onions – 1-2 pcs.

Yogurt (or sour cream) – 200 g

Vegetable oil – 2-3 tbsp. l.

Ingredients

Potatoes – 600 g

Chicken liver – 400 g

Green onions – 1 bunch

Vegetable oil – 25 ml

Salt – 3-4 pinches

Seasoning – 0.5 tsp.

Ingredients

Beef liver – 450 g

Sunflower oil – 120 ml

Tomato paste – 50 g

Water – about 300 ml

Seasonings for meat - to taste

Ingredients

Sour cream – 1/2 cup

Water – 1/2 cup

Pepper - to taste

Oil for frying

Flour for breading

Ingredients

Turkey liver – 350 g

Onions – 1 pc.

Vegetable oil – 1-2 tbsp.

Low-fat sour cream – 70 ml

Ingredients

Chicken liver – 500 g

Onion (large) – 1 pc.

Vegetable oil – 1 tbsp.

Cow's milk of any fat content – ​​300 ml

Salt and pepper - to taste

Ingredients

Chicken liver – 700 g

Squash – 2 pcs.

Onions – 2 pcs.

Vegetable oil – 20 ml

Greens – 0.5 bunch

Salt and pepper - to taste

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Beef liver in a slow cooker - 5 delicious homemade recipes

Beef liver in a slow cooker is prepared quickly and simply according to recipes with photos from 1000.menu. Each one contains: cooking time, step-by-step photos, tips, variable composition of goods and portion sizes, calorie content and dietary supplements. Read more...

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Beef liver in a slow cooker: tender, fast and very tasty

The easiest way to cook beef liver is in a slow cooker, especially for novice cooks - there is less chance that it will turn out hard. Another plus in favor of choosing this kitchen assistant is time. It is necessary to cut the products, put them in the multi, everything else will be made by her. All that remains is to choose a sauce or gravy, side dish or vegetable {filling} for the dish.

The 5 most commonly used ingredients in slow cooker beef liver recipes:

A more common sauce is creamy or sour cream, since milk mixes well with the liver, giving it softness, tenderness and a subtle flavor. Tomato sauce is used less often, but adds variety to the dish. The usual sauce is prepared using the water secreted by the meat, with the addition of fried flour and onion pieces.

A delicious recipe for beef liver in a slow cooker is as follows:

1. Cut the prepared liver into pieces, place in a slow cooker, add vegetable oil and fry for a couple of minutes.
2. Chop the onion, grate the carrots and add to the liver. Fry for 10 minutes. Salt and pepper.
3. Add sour cream, stir, check the thickness of the sauce and dilute it with water to a suitable mixture.
4. Simmer for a couple of minutes, let it brew.
   Instead of sour cream, you can add cream, toasted flour, and tomato paste. You can simply load the products into the multicooker, close the lid and simmer. But for this, the liver must be thoroughly treated in advance.

5 of the fastest beef liver recipes in a slow cooker:

Tips and advice:

• be sure to remove all films from the liver for tenderness
• try not to cook thawed liver, take only the freshest, especially for baby food
• if you soak the liver, cleared of films, in milk for an hour, it will become very soft
• salt imparts hardness to the raw liver, so it must be salted after production is complete

Step-by-step recipe for making beef liver in a slow cooker

Beef liver is not only very tasty, but also healthy. Nutritionists have concluded that the most necessary is baked, boiled or stewed liver. If you don’t like its taste in its pure form, try cooking it with sour cream sauce. I will share with you recipes for stewed beef liver with and without sour cream in a slow cooker. This dish will diversify the diet of those who are concerned about proper nutrition and health for themselves and their loved ones.

Recipe for making beef liver in sour cream in a slow cooker

Ingredients

Cooking step by step

1. Wash a piece of beef liver (0.5 kg) in cool water and be sure to remove the snow-white film from all sides. Cut the prepared piece into large slices.
2. Turn on the multicooker to the “Frying” or “Baking” mode (depending on the brand and model) and pour 3-4 tablespoons of sunflower oil into the bottom of the bowl (it is better to use unflavored oil). When hot, place the chopped livers in a bowl.
3. Peel the onion and carrots and chop them coarsely (into quarters).
4. When the liver is fried on one side, turn it over to the other and place chopped vegetables on top.
5. Pour flour (2-3 tablespoons) into a bowl and add 150-200 grams of sour cream to it. Stir everything well so that there are no lumps, and then dilute with 150-200 ml of water and mix again.
6. Season the resulting mixture with salt, pepper and your favorite spices to taste and pour it over the liver and vegetables.
7. Stir by closing the lid, set the “Stew” mode and select a time of 1 hour.
8. Serve the finished liver hot with or without a side dish.

Recipe video

Watch a detailed video and cook beef liver with sour cream sauce in a slow cooker - it’s not at all difficult.

Beef liver stewed in a slow cooker

Ingredients

Step-by-step production

1. Wash the liver (0.5 kg), dry, remove the film and cut into strips.
2. Peel the onion and cut into half rings.
3. Peel the carrots and celery root and cut into strips.
4. Wash the freshest greens (half a bunch of dill and parsley), dry and finely chop with a knife.
5. Pour vegetable oil (2-3 tbsp) into the bowl and add the cooked carrots.
6. Cover it with onion half rings, on which place the chopped liver.
7. Place the next layer of celery root cut into strips and chopped herbs.
8. Pour everything over with half a glass of any broth and season with spices: salt and pepper to your own taste, add a bay leaf (2-3 leaves are enough).
9. Close the multicooker and select the “Stew” mode.
10. For a side dish, prepare mashed potatoes and serve with it.

Recipe video

This dish is prepared very simply: we put all the raw ingredients into the multicooker bowl, do not fry anything, but select the stewing mode and wait for the end of the program. After an hour, the fragrant, most tender liver can be served. Watch the video and find out the details.

Choosing the right ingredients

Beef liver is the most valuable of all types of offal in terms of the content of necessary substances , but it is very important to choose it correctly. Here are some rules that will help you choose a high-quality product:

• If possible, do not buy frozen liver. When frozen, it loses its useful characteristics, and its consumer characteristics deteriorate: bitterness occurs, it becomes hard and tasteless.
• The color of the freshest beef liver varies from red-brown to dark brown; the brighter and lighter the color, the younger the animal was .
• High-quality fresh liver must be smooth, without tears or damage. The snow-white film that covers it is the identity of this type of offal. It must be free of bubbles and swelling; if you see swelling, then the offal is most likely infected with parasites (dicrocoelia).

• In a section of the liver, bile ducts are visible, exposed like holes. In a healthy and high-quality product, they should be the same color as the liver; in case of disease, they are dense in structure and have a grayish color.
• The smell should be appropriate, slightly sweet , but not sour.
• Without freezing, the liver will not be stored for long, and to be sure that this is not a stale product, lightly press on the piece and release. If the dent space disappears within 20 seconds, then the offal is fresh. If the liver wrinkles like a sponge when pressed, then most likely it has already been frozen.

Tips and tricks for making

Even if you purchased a high-quality product, it is easy to spoil it if you prepare it incorrectly. Here are some secrets that will help you avoid mistakes in making beef liver:

• if the offal is lightly coated with mustard before production and left for half an hour, it will melt in your mouth when finished;
• It is better to salt it at the end of production - then it will not be “rubbery”;
• before production, you can soak the liver in milk or soda solution for 1 hour;
• be sure to remove the snow-white film;
• It is not recommended to cook liver for a long time; it is one of those products that the longer you cook, the tougher they become.

When cooking beef liver in a slow cooker, you can replace the broth with water and add spices to your own taste.
One of the most popular cooking options is beef liver with onions and carrots in sour cream, but I suggest you also try a recipe for chicken liver in sour cream. If you love offal dishes, then be sure to prepare beef stroganoff from the liver, and if you are expecting guests, you can amaze them with a hearty liver cake. Beef liver pate is a good breakfast dish or snack.

How to serve correctly and with what

Juicy and tender stewed liver is served hot, sprinkled with fresh herbs. Suitable side dishes include: mashed and simply boiled potatoes, buckwheat, rice, millet , bulgur and pasta. Together it turns out to be a very satisfying dish, which is best served for lunch or dinner.

Beef liver

Beef liver is one of the most beloved offal products. It's not mind-blowing, because it brings a lot of usefulness. Positive features include nutritional value and good taste. If we talk about the shortcomings of beef liver, then the only difficulty in its production may be the presence of a bitter aftertaste. In this way, this offal differs from similar ones, for example, from chicken liver. But by choosing a suitable recipe and following certain rules, you can prepare a dish from beef liver in a slow cooker in which the bitterness will not be felt at all, and the liver itself will turn out to be very soft and tender.

What can you cook from beef liver in a slow cooker?

Nutritionists note that when prepared in a slow cooker, all the elements beneficial to humans are perfectly preserved in the finished dish. It is interesting that different recipes allow you to cook dishes using different modes. Beef liver can be stewed, boiled, or even cooked in the “baking” mode in a slow cooker. The protein and amino acids contained in beef liver, which the product is valued for, will retain all their beneficial characteristics.

There are many options for beef liver dishes. For example, you can use it to make cutlets, chops, fry pieces of liver in egg batter, or stew them in sour cream. It can also become the basis for goulash. Almost all housewives use beef liver as a base for pancakes or pate. Beef liver comes out very tasty with potatoes, rice or buckwheat.

Delicious recipes for beef liver dishes:

How to remove bitterness

Taking into account the fact that this by-product is sometimes bitter, no matter what manufacturing option you choose, first of all you need to deal with eliminating this aftertaste. To do this, it’s best to clean the liver and keep it in cool water for at least a few hours before cooking. But if the liver chosen is not bad, it will not taste bitter.

As you prepare, it is also recommended to taste the dish, eliminating any possible bitterness by adding seasonings.

The usual recipe for making beef liver in a slow cooker

• 0.5 kg of chilled offal;
• 2 tbsp. sour cream;
• onion;
• a handful of flour;
• 1 tbsp. oils;
• seasonings

Making beef liver in a slow cooker:

1. We clean the liver, cut it and place it in cool water for a couple of hours (if possible).
2. Roll the pieces in flour.
3. Pour oil into a bowl, add onion cut into half rings. Select the “Frying” mode and leave for a few minutes.
4. Then pour in the liver and leave it to fry for a few more minutes with the lid open.
5. Add water so that the liver is one hundred percent covered, add sour cream, salt the dish and set the “Stew” mode for half an hour.

Warm and soft beef liver in a slow cooker is ready! The side dish can be any kind of porridge or boiled potatoes.