Recipe: Warm salad with beef liver and vegetables – with reddish pepper, white onion and herbs

Recipe: Warm salad with beef liver and vegetables – with reddish pepper, white onion and herbs

I'm a fan of warm salads) Tasty, filling and special. Regular products receive completely different notes.

Now this afternoon I made a salad with beef liver and vegetables for breakfast.

The entire preparation (straightforward time at the stove) took 15 minutes, plus 10 minutes for the marinade.

This is the assembled salad that came out:

Now I’ll tell you in order how to prepare a warm salad with liver:

1. We clean the liver from the film, cut it into small slices, beat it and marinate in the consistency of mayonnaise and lemon juice.
Time for marinade, as I wrote above, is 10 minutes.

2. Fry the liver slices in vegetable oil in a frying pan.

= Heat up the frying pan;
= Pour in the oil, add some salt and ground pepper;
= Lay out the pieces of liver, leaving a small distance between them.
= Fry each side over medium heat for a short time. The liver should be rosy, but soft inside.

Place the finished liver in a deep bowl and cover for a while with a lid. Let it sit and ripen.

3. Chop the onion into half rings and red bell pepper into cubes.

4. Pour vegetable oil into a clean, heated frying pan, wait for it to warm up and add the cooked vegetables.

Lightly fry them so that they do not lose their juiciness and become soft. At the end of processing, add salt to taste.

5. Cut a couple of slices of liver into medium-sized thin pieces.

Let's start assembling the salad

6. Tear fresh lettuce leaves into a deep plate. There is no need to use a knife, the salad loves to be broken up)

7. Place liver on lettuce leaves

8. Place peppers and onions on top and sprinkle with finely
chopped herbs

That's it, our warm salad with liver and vegetables is ready!

You can serve it this way, or you can mix it in advance and it will turn out as beautiful as in the first photo in this recipe.

To taste, if required, you can add a little salt and pepper. Additional dressing is not required, because there is enough vegetable oil.

Beef liver salad - 11 delicious homemade recipes

Beef liver salad can be a healthy dietary addition to your diet if prepared with the right ingredients. Noteworthy recipes with step-by-step photos can be found right here. Choose your own liver salad! Read more...

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How to prepare a delicious salad with beef liver: step-by-step recipes with photos

Beef liver for salad can be boiled, stewed, fried or baked in the oven until fully cooked. There are secrets of how to give moderately dry beef liver more juiciness and softness.

5 most commonly used ingredients in beef liver salad recipes:

For example, soak it in milk for at least an hour. Beat lightly with a hammer before heating. Marinate with the addition of any acid: citric, acetic, tartaric, lactic, fruit, berry. And fry in a dry non-stick frying pan without oil on all sides. It is better to do this with whole layers of liver, without cutting it into strips - as usual it is cut. The same goes for cooking.

Another simple, fast and economical method to fix the problem with hard liver is to grind it through a large meat grinder and add it to the salad in this form. The appropriate taste and smell will be present in the dish in any case. By the way, the liver will be the most delicious if you fry or stew it with vegetables: onions and carrots. They can also be added to the salad afterwards.

Almost all recipes for salad with beef liver can be used for the holidays - they turn out so tasty and delicious. This is especially true for layered salads.

As for flavor combinations, beef liver “sounds” very well with any salad products: potatoes, carrots, bell peppers, tomatoes, onions, cucumbers, herbs, corn, green peas, croutons, boiled rice, mushrooms.

5 of the fastest beef liver salad recipes:

By the way, if a salad recipe specifies beef liver, this does not mean at all that you need to use it specifically. This product is completely replaceable. Instead, you can take pork, chicken and any other liver. The salad is also good both warm and cool.

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 liver salad 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 the 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 along 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.

Warm salad with beef liver

Warm beef liver salad is the perfect dinner for the whole family. This salad is prepared very quickly and simply, but it turns out tasty, healthy and satisfying.

Ingredients

• 300 g beef liver
• 200 g green beans (fresh or defrosted)
• 200 grams of new champignons
• 1 tomato
• 1 onion (preferably purple)
• 1 tbsp. lemon juice
• 1 tbsp. flour
• 1-2 cloves of garlic
• a few sprigs of fresh herbs
• salt, pepper, spices to taste

Recipe for making a dish at home

1. Wash the beef liver, pour cool milk or a mixture of water and milk, leave for half an hour to an hour at room temperature.
2. After the designated time, drain the milk, wash the liver, remove the film from it and cut into small cubes or strips. Peel the garlic and chop it as finely as possible with a knife, cut the green beans into small pieces.
3. Peel the onion, cut into thin half rings and place on a large flat dish in an even layer. Drizzle the onion with lemon juice and olive oil and toss aside.
4. Heat a couple of tablespoons of olive or sunflower oil in a frying pan, add the garlic and fry it for 2-3 minutes over low heat until golden brown.
5. Then add the beans to the pan with the garlic and cook everything over medium heat, stirring, for about 10-15 minutes. Salt and pepper the beans and garlic to taste, mix and place in an even layer on the onion.
6. Carefully wash the mushrooms, cut into small cubes and add to the frying pan with the remaining oil (pour in another 1 tablespoon as needed).
7. Fry the mushrooms over low heat until tender for 10-15 minutes. Towards the end, salt and pepper them to taste.
8. Place fried mushrooms on top of beans. Pour another 1-2 tbsp into the pan. vegetable oil, add the liver and increase the heat to high.
9. Pour flour into the frying pan with the liver and fry it over high heat, stirring as often as possible with a spatula, for about 10 minutes. At the end, add salt, pepper and spices to taste, mix and place the liver on top of the mushrooms.
10. Cut the tomato into thin slices, wash the greens and chop finely. Garnish the warm salad with beef liver with tomato slices, herbs, grated Parmesan (optional) and serve immediately. Bon appetit!

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