Beef liver cutlets - masking a useful by-product! Beef liver cutlets: traditional and original recipes

Beef liver cutlets - masking a useful by-product! Beef liver cutlets: traditional and original recipes

Some people, and especially children, do not eat pure liver. They don’t like the look, smell, taste ...

For such “fast” the best option is liver cutlets, soft, juicy, fragrant.

The main secret of soft, tender and tasty beef liver cutlets: properly prepare a by-product.

Beef liver cutlets - basic cooking principles

Beef liver has a fairly dense film. It must be removed. Make it easier if the liver hold a few minutes in boiling water. Then cut out the vessels and ducts.

The prepared product is soaked for two to three hours in water or milk to make the liver softer.

Then the by-product is cut into slices and passed through a meat grinder. Onions and garlic are peeled and minced in the same way as the liver. The result is a fairly liquid liver mix.

We are accustomed to making traditional burgers by hand. How to make cutlets out of this liquid mass? Basically beef liver cutlets form a spoon. Starch, semolina, flour or eggs act as thickeners. To make the meatballs juicy, add fat twisted in a meat grinder to the mass.

The taste of beef liver cutlets can be varied by adding vegetables, boiled rice or buckwheat to the liver mixture.

Recipe 1. Traditional beef liver cutlets


lard - 100 g;

500 g beef liver;

flour - 100 g;

extra salt;

20 grams of starch;

onions - 120 g;


rast. butter;

black pepper;

Method of preparation

1. Remove the film from the liver. Cut the vessels and ducts. Wash well under a tap and soak for several hours in water. Prepared by-product cut into pieces. Clean the onion, rinse and cut into four parts. Cut the skin off the bacon and cut it into pieces. All products are ground using a meat grinder or blender. 2. Beat the egg slightly and add to the liver mass. Here we also add flour and starch. We pepper, salt and thoroughly knead until homogeneous.

3. Heat the pan on moderate heat and pour some vegetable oil. Spread the mass with a spoon in the heated oil, and fry on both sides. During frying we do not increase the fire, otherwise the cutlets will turn out unappetizing and tough. Serving burgers with a salad or a side dish of vegetables.

Recipe 2. Beef liver chops “A couple”


two bulbs;

80 g of mayonnaise;

beef liver - 0.5 kg;

vegetable oil - 50 ml;

eggs - three pcs .;

pepper - pinch;

80 g of flour;

salt - 5 g

Method of preparation

1. Clean and wash the onions, cut them into cubes. Put a frying pan on the stove, pour in some oil and heat it. Fry chopped onion, constantly stirring, over moderate heat until golden brown.

2. Pre-soaked liver cleaned of film, blood vessels and ducts. We rinse well under running water and dry it with a disposable towel. Slice the by-product. We shift it to the capacity of the blender, add to the liver half of the fried onion and grind into a homogeneous mass. Pour it into a bowl, salt, add two eggs, flour and pepper. Well we mix everything up.

3. Heat the frying pan with vegetable oil. We spread the patties with a spoon in the hot oil and fry on both sides, three minutes on each. Each cutlet is greased with mayonnaise, put a little fried onion and put together two things.

Recipe 3. Beef liver cutlets with oatmeal


70 ml sour cream;

400 g beef liver;

fine salt;

2 eggs;

40 g of flour;

large onion;


90 g of oatmeal.

Method of preparation

1. Clean the beef liver, soaked in milk, from the film. Cut out all streaks and streams. Chop into smaller pieces. Rinse well and dry lightly. 2. Clean the onion, rinse and crumble.

3. Oatmeal pour into a coffee grinder and grind to a state of flour.

4. Combine sliced ​​liver and chopped onion in a bowl. Add eggs and sour cream to them. Season with salt and spices, add oatmeal and mix until smooth. Leave the liver mass for ten minutes. If after this time, the mass will be watery, add some more flour.

5. Spoon spread patties on a hot frying pan with butter. Fry for about three minutes, then turn over, and fry on the other hand, the same amount of time. Cutlets are very tender and juicy.

Recipe 4. Beef liver cutlets with rice



onions - 0.5 kg;

beef liver - 500 g;

extra salt;

200 grams of round rice;

2 eggs.

Method of preparation

1. Soak the liver in water or milk. Clean films, remove ducts and vessels. Rinse under the tap, dip with a napkin and cut into small pieces. Grind the offal in a meat grinder.

2. Peel and wash the onions. Cut it into small pieces. Heat the oil pan on low heat. Put chopped onion in hot oil and fry until golden brown.

3. Boil washed rice until soft. Throw it in a colander and rinse under running water.

4. Connect the liver mixture with fried onions and rice. Add eggs, pepper and salt. Mix well.

5. Put the mass of a spoon in a hot vegetable oil. Cover and fry for three minutes. Then turn the cutlets and continue to fry for the same amount of time, but without covering it. Serve burgers with vegetable salad or side dish.

Recipe 5. Beef liver chops “Home-style”


brisket - 100 g;

a glass of drinking water;

400 g beef liver;

30 g butter;

15 grams of garlic;

30 ml of vegetable oil; 90 g of oatmeal;


100 ml of milk;

70 ml of ketchup;

large onion;

sour cream - 80 g

Method of preparation

1. Pour the oatmeal into a deep plate and fill it with milk. Stir and let them swell for 20 minutes.

2. Clean the liver from films, vessels and ducts. Rinse well and cut into small pieces. Peel the garlic, chop the bacon into pieces. Twist everything in a meat grinder.

3. Squeeze the oatmeal from the milk and place it in the liver mince. Salt, pepper and mix thoroughly.

4. Heat up quite a bit of oil over high heat. Then twist the fire and spread the cutlets on the pan with a spoon. Fry them on both sides, literally two or three minutes each. Put the finished patties into a cast iron cauldron.

5. Onion cut into half rings. Heat the pan, put the butter and melt. Fry the onions in it to ruddy. Pour in sour cream and water, salt and season with spices. Boil the sauce and hold on low heat for about five minutes.

6. Pour the cutlets with the sauce, cover and simmer for a quarter of an hour over low heat. Five minutes before readiness add ketchup. Let the dish stand for about five minutes, and serve with a side dish, salad or pickles.

Recipe 6. Beef liver cutlets with semolina


onions - 130 g;


vegetable oil;

beef liver - 0.5 kg;

finely ground salt;

semolina - 100 g

Method of preparation

1. Remove the film from the liver, cut out the vessels and ducts. Rinse the by-product under the tap and cut into chunks. Peel and chop the onions. Chop the liver and onions with a blender or meat grinder.

2. In the liver-onion mixture, pour in the semolina, mix and leave it for a while, so that the croup swells. Then add the egg and salt. Stir well again.

3. Put a frying pan on the stove, pour in quite a bit of oil and heat well. Spoon the patties in hot oil and fry on both sides. Fry patties fast enough. It is enough to hold them on fire for a couple of minutes on each side.

Recipe 7. Beef liver cutlets with buckwheat


large onion;

400 g beef liver;

vegetable oil;

incomplete glass of buckwheat;

ground black pepper;

two eggs;

finely ground salt;

60 grams of flour.

Method of preparation

1. Cleaned from the film and all the excess liver is well washed under running water. Wipe with paper towels. Cut into small pieces and grind with a meat grinder.

2. Boiled washed buckwheat until cooked. Cool and lay in the liver mince. Add to the mass of eggs and flour, pepper, salt and knead well.

3. Spread the minced meat with a spoon in a preheated frying pan with vegetable oil. Fry on both sides to an appetizing crust.

Recipe 8. Beef liver cutlets “Holiday”


200 g Dutch cheese;

800 g beef liver;

500 g onions;

lean oil;

120 g of semolina;


black pepper;


extra salt;

200 g of mayonnaise;

two carrots;

Bulgarian pepper;

six tomatoes.

Method of preparation

1. Remove the film from the liver, cut out all unnecessary, rinse well and cut into pieces. Peel a little more than half of the onion, rinse and cut into large pieces. Grind everything in a meat grinder.

2. In the liver mince add semolina and egg grits, season with salt and spices. Stir the minced meat thoroughly.

3. Spread minced meat in the form of cutlets on a hot frying pan, adding a little vegetable oil. Fry the chops until appetizing crust. Put the finished burgers on a lightly oiled baking tray.

4. Peel and wash the remaining onions, carrots and peppers. Shred onions with thin feathers. Large carrot grate. Bulgarian pepper cut into thin strips. Put a frying pan on the stove, pour the oil and heat it well. Put onion and fry until transparent. Then add carrot chips and continue to fry, stirring constantly, until soft. Put strips of Bulgarian pepper in frying, mix and fry for another five minutes. Vegetable fry cool. 5. Wash tomatoes, wipe with a napkin and cut into not too thick circles.

6. Put a little vegetable steak on each cutlet, put a circle of tomato on top and sprinkle with grated cheese. Pour with mayonnaise and send to the oven for about five minutes to melt the cheese. Decorate burgers with fresh herbs. Such cutlets will be a real decoration of the festive table.

Beef liver cutlets - tips and tricks from the chef

  • Roast liver beef burgers on low heat. Two to three minutes on each side so that they remain tender and soft.
  • To make the chops turn out lush, you can add soda vinegar quenched to the mince.
  • If you want the cutlets to be even juicier, then sweat them for a few minutes in a creamy sauce.
  • Serve the patties with sour cream. For piquancy, you can squeeze a few cloves of garlic into it and mix.
  • Fry cutlets in a small amount of butter, otherwise they will be too fat.
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