Meat by-products have a high nutritional value. Beef liver contains a lot of vitamin A, which is necessary for strengthening eyesight, maintaining immunity; B vitamins involved in metabolic processes; other useful items. Eating it helps to increase hemoglobin, helps to recuperate after a long illness. The calorie content of this product is not high, it is not contraindicated in the diet. Beef liver fried with onions is a classic of cooking. With proper cooking in a pan, it is soft and tender.
Cooking Features
Fry beef liver can be very fast. The result is a tasty and satisfying dish that goes well with any side dish. However, not all housewives can boast that they can cook a fried liver so that it remains juicy and soft. Tips from experienced chefs will give you a perfect result.
- Preference is always better to give fresh, not frozen liver. If you have purchased a frozen product, let it thaw in the refrigerator or at room temperature, not trying to speed up the process with a microwave or hot water.
- Before frying, the liver must be peeled from the film. Make it easier if you pour it with boiling water. The veins in the liver also need to be removed.
- Liver for frying is recommended to cut into medium-sized pieces about 1 cm thick or even slightly smaller sticks.
- Pieces of the liver before frying will not be superfluous to breaded in flour. Due to this, they will quickly become covered with a golden crust, which will not only give the dish an appetizing look, but also protect the product from moisture loss during cooking. The liver will be juicier than fried without breading.
- Long-term frying will cause the liver to become dry and hard. To reduce the heat treatment time, the liver is fried over high or medium heat. Some recipes suggest the subsequent quenching of the product in the sauce. You can simmer fried liver on low heat, the sauce will not allow it to become tough, unless you exceed the recommended cooking time.
- Beef liver will be softer and juicier if soaked in milk before cooking. Long soaking is not required, enough for 20-40 minutes. This same manipulation will remove bile from the liver, making its taste more pleasant.
- To keep the liver juicy, salt it at the last stage of preparation.
The principle of cooking liver fried with onions does not greatly depend on the chosen recipe, however, some technological features may vary. The instructions accompanying a particular recipe require careful study.
Classic recipe for beef liver fried with onions
Composition:
- beef liver - 1 kg;
- onions - 0, 25 kg;
- salt, spices - to taste;
- milk - 0, 3 l;
- wheat flour - 100 g;
- vegetable oil - how much will leave.
Preparation Method:
- Rinse the meat by-product, remove the veins, the film. Cut into small pieces about 1 cm thick, about 3-4 cm square by 4-5 cm.
- Fill with milk and leave for half an hour.
- Rinse the liver one more time, dry it with paper napkins.
- Peel the onion, cut it into thin half-rings.
- Pour in the heated pan.
- Mix flour with pepper.
- Breast the pieces of liver in flour, put it in the pan. Fry on high heat, stirring occasionally and turning over the pieces.
- Salted, add onions. Reduce the fire to medium.
- Cover the pan with a lid and fry the liver with onions for another 10 minutes. From time to time, the lid should be lifted, the contents of the pan should be stirred to prevent the liver from burning.
Beef liver fried with onion harmonizes with almost any side dish. Considering that the liver prepared according to the classic recipe is quite fatty, it is better to choose a dietary, prepared without adding oil, to it as a side dish. Stewed or boiled vegetables, including potatoes, pasta from durum wheat, buckwheat porridge, will do.
Beef liver fried with onions in sour cream
Composition:
- beef liver - 0, 6 kg;
- onions - 0, 2 kg;
- sour cream - 0, 25 l;
- meat broth - 0, 2 l (can be replaced with boiled water);
- wheat flour - 50 g;
- salt, black pepper - to taste;
- bay leaf - 1 pc .;
- fresh dill - 15 g;
- vegetable oil - how much will leave.
Preparation Method:
- Liver, washed, dried, freed from the film and vascular seals, cut into pieces, like meat for goulash.
- Peel onions, cut into small cubes.
- In a frying pan with hot oil, throw onions. When it starts to turn gold, put a liver to it, fry it on medium heat for 2-3 minutes, then fry under the lid for about the same time.
- Remove the cap. If there is liquid in the pan, let it evaporate.
- Sprinkle flour over the liver, stir.
- Add sour cream, stir again. Reduce heat and cover the pan with a lid. Extinguish 1-2 minutes.
- Mix the broth or water with salt and spices. Pour the liver, mix. Cook for another 5 minutes.
- Remove the pan from the heat. Put laurel leaf, dill sprigs on liver. Cover and let stand 10-15 minutes.
According to this recipe, liver fried with onions is juicy, soft and tender. The garnish from buckwheat well will approach it. Such a liver is perfectly combined with mashed potatoes.
Beef liver fried with onions in a Stroganov style
Composition:
- beef liver - 0, 7 kg;
- onions - 150 g;
- tomatoes - 0, 3 kg;
- flour - 100 g;
- sour cream - 0, 2 l;
- water - 0, 5 l;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Preparation Method:
- Rinse the liver, remove the film. Cut out all bile ducts. Cut into bars a little less than a centimeter thick, about 3-4 cm long.
- Slice the tomatoes, lower into boiling water for 2 minutes, remove with a slotted spoon and lower into a container with cold water. Take out, clean. Cut into slices, cutting the seal in the stalk. Cut into small cubes or break the blender to a state of mashed potatoes.
- Mix flour with pepper. You can add dried dill.
- Cut onion into thin half rings.
- Heat oil in a pan.
- Breast the liver in flour, using about half the amount indicated in the recipe.
- Fry the liver on high heat until golden brown.
- Add the onion, fry it with the liver for 2 minutes.
- Put the tomatoes in the pan, reduce the heat. Stew under the lid for 2-3 minutes.
- Sprinkle with the remaining flour, lay out the sour cream, mix.
- After 2-3 minutes, mix again, add salt and pour water. Cover with a lid. Simmer for 10 minutes.
Beef liver fried with onions and stewed in a tomato-sour cream sauce has a pleasant taste with fine sourness. Serve it with a side dish, watering the sauce in which it was stewed.
Liver fried with onions and mustard
Composition:
- beef liver - 0.5 kg;
- flour - 50 g;
- onions - 100 g;
- mustard table - 100 ml;
- salt, pepper - to taste;
- vegetable oil - 50 ml;
- butter - 50 g.
Preparation Method:
- Prepare the liver by eliminating films and fragments of the bile ducts. Cut into 1 cm thick layers.
- Grate the onion and mix with mustard.
- Add pepper to flour.
- Melt butter in a pan, pour in vegetable oil.
- Breast the liver in flour, put it in a pre-heated pan.
- Fry over medium heat for 5 minutes, then turn to the other side.
- Salted, fry 5 minutes on the other side.
- Turn it over again, add salt and oil with mustard sauce.
- Reduce heat, cover the pan with a lid. Simmer the liver in mustard sauce for 7-8 minutes.
The dish prepared according to the recipe above has a savory taste. It will appeal to those who are not indifferent to spicy snacks.
Beef liver fried with onions can be very different. Each recipe allows you to get a new taste. If the cooking does not violate the technology, the liver will be juicy and soft.
