Beef liver salad - general cooking principles
Those who wish to improve their health and increase hemoglobin simply need to include beef liver in the diet. But to use the product in its pure form is a bit boring, so you can cook a lot of tasty and healthy dishes from it, for example, beef liver salad. There are several types of beef liver salads: hot, cold, puff or the most common, where all the ingredients are simply mixed.
Fried and stewed vegetables (carrots with onions), bell pepper, mushrooms, green peas, pickled cucumbers, cheese, eggs and greens combine well with the liver. You can experiment a little and try to combine in one dish completely incompatible, at first glance, products (for example, liver with grapes, oranges or apples). Beef liver salads may contain other by-products, such as chicken liver. Mayonnaise, sour cream, a mixture of vegetable oil with mustard, lemon juice or garlic and table vinegar are most often used for dressing.
Beef liver salad - preparing food and dishes
Start cooking beef liver salad should be with the preparation of the main ingredient. To do this, the liver should be thoroughly washed, removed from the film and cook. You can also put out the liver with onions or cook a by-product for a couple. Cooking time of beef liver in a double boiler is about 1 hour. If you pre-cut the liver into small pieces, it will cook much faster. The cooled liver is cut into small cubes, cubes or straws. Vegetables are thoroughly washed, if required - boiled or fried in vegetable oil, then - minced.
It is usually served on serving plates that can be decorated with lettuce leaves and other greens. From the dishes you will also need a deep salad bowl or bowl, pan, frying pan and a small bowl for preparing the sauce. From the kitchen equipment, a grater, a cutting board, a colander and a garlic press are also useful. Beef liver salad recipes:
Recipe 1: Beef liver salad
This tender, tasty and hearty dish is suitable not only for any holiday, but for the usual dinner. The beef liver salad uses the most affordable ingredients that do not require complicated preparation.
- 300 g beef liver;
- 2 onions;
- Half a cup of ordinary rice;
- 2 chicken eggs;
- Salt, black pepper - to taste;
- Vegetable oil - 30-45 ml;
- Dill bundle;
Boil eggs hard-boiled, pour water and cool. Then - clean and rub on a coarse grater. Cook the liver in salted water until cooked and cool, rub on a medium grater. Cook the rice until cooked in salted water, fold it in a colander and cool. Dill wash and grind. Peel the onion and cut into thin half-rings. Fry the onion in a frying pan heated to oil until golden brown. Now let's proceed to the formation of beef liver liver layers: 1 layer - liver, 2 layer - fried onions, mayonnaise, 3 layer - rice and some mayonnaise, 4 layer - finely chopped dill, 5 layer - eggs, smeared with mayonnaise. You can decorate the finished dish with greens or slices of tomatoes. It is desirable that the salad stood for several hours in the refrigerator and soaked.
Recipe 2: Salad of beef liver and celery
This meat dish is very nourishing, tasty and fragrant. Preparing a salad quickly enough and is suitable for any event (holidays, the arrival of guests or relatives, family dinner, etc.).
- 400 g beef liver;
- 200 g of dried mushrooms;
- Chicken eggs - 3 pcs .;
- 1 carrot;
- 1 onion;
- 1 celery stalk;
- Vegetable oil - 2 tbsp. l
Rinse the liver in water, cut into small pieces and cook until salted in cooked water. Mushrooms soak in water and cook until done. Onion cut into thin half-rings (if desired, you can pour boiling water to remove the bitter taste). My carrots, clean, grate and fry in a pan with vegetable oil. Cook eggs hard-boiled, cool, clean and finely chop. My celery, clean and cut into small pieces. Put the liver, mushrooms, eggs, celery, carrots and onions in a bowl, fill with mayonnaise and gently mix all the ingredients. To taste, add salt and decorate the dish with sprigs of dill.
Recipe 3: Salad from beef liver with grapes
Very tasty festive dish that will pleasantly surprise all guests. Grapes, liver and vegetables are in perfect harmony with each other, resulting in a very interesting flavored snack.
- Beef liver - 320 g;
- 2 onions;
- 1 medium carrot;
- Dark grapes (seedless variety) - 120 g;
- A bunch of green lettuce;
- By 2 tbsp. l butter and vegetable oil;
- Red and black ground pepper - to taste;
- Salt - to taste.
My liver, cut into small pieces and simmer on low heat until cooked, periodically adding water. Chill the liver with salt and pepper. Peel the onions and carrots, cut into thin strips and fry in a pan with butter until golden brown, then add the liver to the vegetables and simmer all together for about five minutes. Carefully wash the grapes, cut each grape in half. Lettuce leaves are washed and dried. We spread the liver in a salad bowl with carrots and onions, add the grapes and season with vegetable oil. All components are thoroughly mixed. The finished dish is decorated with lettuce leaves.
Recipe 4: Salad of beef liver “In French”
The main ingredients of the salad are mushrooms and liver, so the dish turns out so nourishing and nutritious. Beef liver salad can be both a festive and ordinary everyday dish.
- 250 g of beef liver;
- Champignons - 200 g;
- 1 onion (better than red);
- Green salad - 240 g;
- Olive oil - 75 ml;
- Vinegar - 40 ml;
- 50 g butter;
- Salt and black pepper - to taste.
Lettuce leaves thoroughly washed and dried. Liver wash and remove the film. Wash my champignons and cut them into small slices. Onions clean and cut into half rings. Pour 30 ml of olive oil on a preheated pan and add butter. Fry the mushrooms until tender, stirring occasionally. We shift the mushrooms in a bowl, and in the remaining oil fry the liver and onions. Add some salt and pepper to the pan. Beat the remaining oil with vinegar, pepper and salt. Mix the liver, onion and mushrooms, refuel the cooked sauce and lay out the appetizer on the lettuce leaves.
Recipe 5: Beef liver salad with pickled cucumbers
The dish turns savory, fragrant and very tasty. You can safely offer such a snack to guests or prepare a beef liver salad for an ordinary dinner.
- Beef liver - 400 g;
- 3 small carrots;
- Pickled cucumbers - 5 pcs .;
- 3 onions;
- Vegetable oil.
Liver thoroughly washed, remove the film, cook until done, cool and cut in small cubes. Wash my carrots, clean them, grate them and stew them in vegetable oil until cooked. Clean the onions, cut into half rings and fry in vegetable oil until golden brown. Cucumbers cut into small cubes and slightly squeeze. Dill wash and grind. We put all the ingredients in a deep salad bowl, salt a little, pepper, fill with mayonnaise and mix all the ingredients properly. Salad of beef liver with pickled cucumbers ready.
Recipe 6: Warm salad with beef liver “Manor”
- 60 ml of soy sauce;
- 20 g of pine nuts;
- 200 g beef liver;
- freshly ground pepper mixture;
- 100 g of champignons;
- 10 ml of balsamic vinegar;
- 2 tomatoes;
- 50 ml of olive oil;
- 30 g arugula.
Method of preparation:
Rinse the liver under the tap, cut off the film and remove the ducts. Drain with a disposable towel and cut into oblong strips.
Peel, wash and dry the champignons. Crumble the mushrooms into plates.
Pour the oil in the pan, put on the fire and heat it. Put the liver and fry, constantly stirring, until light rudiness. Add the mushrooms to the liver and cook another three minutes. Now pour in the soy sauce, stir and simmer for two minutes.
Rinse and dry the arugula. Put it in deep dishes. Add to it the washed and sliced tomatoes. Put here the fried liver with mushrooms along with the juice formed during frying.
Sprinkle the salad with balsamic vinegar, season with pepper mixture and mix. Serve the salad warm by sprinkling it with pine nuts.
Recipe 7: Salad with beef liver and apples
- 400 g beef liver;
- black ground pepper;
- sweet pepper;
- 80 g sour cream;
- 3 pickled cucumbers;
- 50 g of mayonnaise;
- green onions.
Method of preparation:
Rinse the liver under running water, place in a deep dish and soak in milk for half an hour to get rid of the bitter taste. Then drain the milk, scald the liver with boiling water and remove the film. Cut the liver into large chunks and boil until soft. Drain water. Cool the liver, and cut into small pieces.
Washed green onions finely crumble. Peel the apple, remove the core, and cut the flesh into a cube. Free the peppers from the stalk, scrub the seeds and cut into small pieces.
Pickled cucumbers chop. Put all the chopped products in a deep bowl, and mix them with mayonnaise and sour cream, salt and season with black pepper.
Recipe 8: Beef liver potato salad
- half a kilo of beef liver;
- packing mayonnaise;
- 400 g potatoes;
- 40 g of dill;
- 200 g pickled cucumbers;
- 50 g green onions.
Method of preparation:
Wash and clean the liver of films. Cut the channels and boil in lightly salted water for half an hour, adding to the pan a peeled onion, a couple of greens, and a few peas. Then pour the broth. Liver cool and three on a coarse grater.
Boil the potatoes in uniforms, cool, remove the peel and grind as well as the liver. Grate pickled cucumbers with fine holes.
A deep plate is lined with food film and we lay the salad in it in layers:
- half boiled potatoes. We coat with mayonnaise;
- grated beef liver;
- pickled cucumbers. Sprinkle with herbs and grease with mayonnaise.
We lay out the layers in this order again. We turn the salad on a flat dish. Remove the plate and remove the film. Generously we coat with mayonnaise on top and sprinkle with chopped dill. Decorate with chopped walnuts.
Recipe 9: Salad with beef and beet liver
- four beets;
- beef liver - 300 g;
- one and a half cups of round rice;
- lemon juice;
- vegetable oil;
- a bunch of parsley.
Method of preparation:
Wash thoroughly beets. Wrap each vegetable in foil and bake in the oven until soft. Then cool, peel and crumble into small cubes. Rinse the liver under running water, pour boiling water over it and remove the film. Remove the ducts and cut the liver into small pieces. Put the by-product in the heated vegetable oil and fry for two minutes until light rudiness. Cover with a lid, twist the fire and put out another five minutes.
Boil the washed rice until tender, fold it in a colander and rinse. Parsley finely crumble. Put all prepared products in a deep bowl. Salt, pour lemon juice, add finely chopped garlic and mix.
Beef liver salad - secrets and tips from the best chefs
The main secret of cooking beef liver salad is, of course, in a properly prepared by-product. If you first place the liver in a dish with milk and leave to soak for a while, the product will become more tender and will not lose this quality in the process of further heat treatment. If you fill the salad with sweet and sour sauce, the meat will turn out especially spicy and fragrant.