So that the liver does not turn into rubber, you need to cook it very quickly, literally 10-15 minutes and that's it. Therefore, today I offer a simple, unpretentious recipe for stewed pork liver with onions and carrots.
Despite the budget version of this dish, in general, it turns out not only tasty, but also healthy. After all, pork liver takes place of honor among a variety of by-products and contains a large amount of iron, calcium, zinc and other substances valuable to our body. Therefore, we simply need to periodically consume the liver.
And you can serve it with anything. My family, for example, loves it very much as a side dish. mashed potatoes or boiled rice. I recommend you try it too!
So, let's begin!
To prepare stewed pork liver with onions and carrots, prepare the products according to the list for the recipe.
Soak pork liver in cold water and leave for 30 minutes.
After that, clean the by-product from films, large vessels and rinse again in cold water. Cut into portions, salt and pepper to taste.
Heat up in a frying pan vegetable oil and lay out the liver.
Fry over high heat for 1 minute on each side, until a light crust appears.
Meanwhile, clean the vegetables. Cut the onion into half rings, carrots into thin slices or cubes. Add vegetable slices to the liver.
Cook, stirring, until onion is translucent, about 2-3 minutes.
Pour the contents of the pan with clean filtered water, add black peppercorns and a little more salt. If desired, you can use aromatic herbs that you are used to adding to meat dishes.
Bring to a boil and simmer over low heat for about 10-15 minutes, depending on the size of the pieces.
That's all, stewed pork liver with onions and carrots is ready. It should be served hot, very tasty with boiled rice or mashed potatoes.
Enjoy your meal!
Good day, my dears! Before, like many others, I underestimated offal and passed by the shelves. Once I went to visit a friend who had stewed pork liver for lunch. I really liked the taste of the dish, and now I pamper my household with it. They gobble him up on both cheeks. For cooking, a slow cooker, a frying pan and even a saucepan are suitable. At the same time, you can make a side dish by adding potatoes and onions with carrots.
The calorie content of the finished product per 100 grams is 165 calories, so it can be consumed by those who follow the figure. Plus, it has a lot of useful and A.
Before cooking the liver, it is better to marinate it for 30 minutes in milk to get rid of bitterness. If there is no time for this, you can add cream, sour cream or milk at the beginning of cooking, they will make the product soft and juicy. It is important not to overcook the product, it should be soft inside. Thin pieces are fried on both sides for 2 minutes, thicker ones a little longer. For better softening and giving the dish sweetness, I recommend adding onions. I made a selection of recipes that will help you please your loved ones with a delicious lunch.
I'll start by describing a simple and healthy dish of our daily menu. It is often said that children do not eat liver, but my son really likes it. Therefore, I recommend mastering culinary masterpieces in the preparation of offal from this recipe, it never fails.
Ingredients:
How to do:
1. Cut the thoroughly washed liver into long strips, about 1.5-2 cm thick. Put them in a bowl, salt and pepper to taste and mix. Add a tablespoon of flour and mix again with your hands.
2. Heat vegetable oil in a frying pan and put the pieces in it. Fry until golden brown. Don't forget to stir the product.
3. Prepare vegetable dressing. Cut the onion into half rings, carrots into strips or grate, chop the garlic cloves into not very small pieces.
4. Place 1⁄2 sliced onions, carrots, and garlic in the bottom of a deep frying pan or roaster. Put the pieces of fried liver in the second layer, the other half of the vegetable dressing in the third.
5. Add water so that it covers the layer of the liver, add another pinch of salt. Cover the pan with a lid, place on the stove and bring the liquid to a boil. Then reduce the gas to a minimum, and simmer the liver until tender. This usually takes 25-30 minutes.
The dish is obtained with ready-made gravy and goes well with any side dish. You can cook pasta or buckwheat, make mashed potatoes by adding lard or butter to increase fat content and satiety.
Have you tried making liver casseroles? If not, I recommend trying it. It turns out very tasty and tender soufflé. Step by step recipe.
A very simple dish has a unique taste, and the offal is incredibly juicy and tender. The dish perfectly complements any or side dish. For cooking, a pan or pan with a non-stick coating is suitable.
You will need:
How to cook:
1. Remove films and veins from the washed liver. Cut it into small pieces, rinse with running water and put in a bowl.
2. Add chopped onion, salt, pepper to taste, season with sour cream and mix well. Leave to marinate for 10 minutes.
3. Heat vegetable oil in a frying pan or saucepan, put the marinated mixture there. Cover the pot with a lid and simmer over low heat for about 50 minutes, stirring the liver 20 minutes after the start of cooking.
Delicious, healthy and nutritious dish ready. I like to stew the liver with sour cream, it turns out much more tender, with a wonderful creamy taste. More Recipes cooking i . Bon Appetit everyone!
You will spend no more than 10 minutes to prepare this full-fledged dish with a side dish. Delicious and tender, it will appeal to everyone, including supporters of proper nutrition.
Required products:
Step by step cooking recipe:
1. Cut the washed liver into flat plates in the form of steaks, put on a cutting board and lightly beat off. Salt and pepper the broken pieces on both sides and brush them with mustard. Leave to marinate.
2. Chop one onion, 3 cloves of garlic and place them in the oil heated in a frying pan. Pass the vegetables for 3 minutes, then put the pieces of the liver on top and fry over low heat for 5 minutes on each side.
3. After about 8 minutes, brush the almost completely cooked pieces with sour cream and simmer for another 3 minutes.
4. While they are cooking, take care of the garnish. Cut boiled potatoes into cubes. Chop the second onion, 2 cloves of garlic and add them to the bowl with the potato cubes.
Among the huge variety of offal, the liver is the most useful and nutritious. It contains a large amount of vitamins necessary for our body (A, E, B, PP, and others), minerals and trace elements (calcium, iron, iodine, phosphorus and many others). Beef liver is considered the richest in valuable substances.
You can cook this healthy product in different ways - fry, stew, boil, bake, make liver pancakes and even liver cake, pates, beef stroganoff. And how good salads and snacks based on it! Almost any side dish is suitable for the liver: potatoes in various forms, pasta, rice, buckwheat and other cereals, vegetables, fresh and cooked in various ways.
Stewed liver is especially tasty - tender, very soft, incredibly tasty. In addition, stewed liver has other advantages compared to other cooking methods:
Of the shortcomings of the stewed liver, it can only be noted that it must first be fried, otherwise an unpleasant bitterness will be felt.
You can stew the liver in the usual way in a pan with any sauce, in ceramic pots (adding potatoes and mushrooms), you can bake the liver in the oven along with vegetables. The easiest way to cook, perhaps, is to stew the liver in a slow cooker. You can always experiment and try different recipes.
The sauce can be sour cream, creamy, tomato, spicy with spices and herbs, mushroom, spicy with cognac, figs, apples, prunes and orange juice.
In order for the liver to come out soft and tender, you need to know certain subtleties and nuances, and when preparing this capricious product, strictly follow the rules that we will talk about now.
The quality of the product undoubtedly affects the taste of the dish, so the choice of ingredients must be taken very responsibly. When choosing between fresh or frozen liver, preference should be given to fresh.
Before you buy a liver, you need to carefully examine it - it should be smooth, elastic, and the color should be even, there should be no spots and dried spots on the surface.
The smell of a good, fresh liver is slightly sweet. A sour smell is a sign of a poor-quality product.
The most popular in our country are beef, pork and chicken liver.
The choice of liver is due only to individual taste preferences.
Beef liver is covered with a hard film. It must be removed before cooking in any way. First, the liver must be washed in cold water. To make the film easier to remove, the washed liver can be placed in warm water for a couple of minutes. Then it is necessary to cut the liver on one side, and, prying the film with a knife, gently pull it off.
All large veins, fat, bile ducts must be removed, otherwise the finished liver will turn out to be tough.
The liver for stewing should be cut into small pieces, about 1.5-2 centimeters.
It is better to first fry the liver over medium heat, no more than 5 minutes. After that, you can start stewing. Cooking in this sequence provides an ideally soft and delicate dish in consistency. When stewing, the liver is saturated with sauce, spices, so the dish becomes especially juicy and fragrant.
It is better to salt the liver at the end of cooking. Salt takes away moisture, and this can make the liver dry.
Braised liver is a very simple to prepare, but incredibly tasty and healthy dish. A large selection of various recipes, an easy and quick cooking process, simple and affordable ingredients - all this makes stewed liver one of the favorite dishes of both novice housewives and experienced chefs.
Before you start cooking, you need to buy a suitable liver. If you are faced with a choice: buy fresh or frozen, then take, of course, fresh. The quality will be much better. Pay attention to what smell and color the selected piece has. There shouldn't be any stains! Only an even uniform color and a pleasant smell. If there is the slightest hint of a smell that you don't like, don't buy it so you don't buy a stale product.
Often you can doubt which liver to get: pork, beef or chicken. The choice depends on what you like more. Beef liver is tougher and rougher than pork liver, but it is more useful. Pork liver is more tender and has a slight bitter taste and red-brown color. Chicken liver is a dietary and delicacy product. Low-calorie, it contains many vitamins: A, B2, B9, PP. Any liver is useful for hematopoiesis and maintaining immunity. It is known that any liver is a tasty and healthy product, but not everyone knows that it is most useful when stewed. But how many people know how to put out the liver so that its beneficial properties are preserved, and the dish remains tasty?
First, let's figure out how to extinguish chicken liver the softest of all.
Products:
Now it's time to learn how to stew beef liver so that the dish comes out delicious. The difference in the preparation of beef and pork liver is small, it's all about pre-treatment.
Beef liver is covered with a film, which is better to get rid of before cooking. To remove it, it is necessary to make an incision from one of the edges of the liver and, prying it with a knife, it is easy to pull. Try not to use force, and the film will come off easily and completely. And be sure to remove the veins, fat and bile ducts. Frozen liver must be completely thawed in advance.
Products:
When the liver is ready, it is better to remove the bay leaf so that it does not add bitterness to the dish. It is recommended to cook the liver in one go and serve immediately after cooking. When heated, it loses its taste and softness. The main thing in cooking is to know how to stew the liver deliciously and have the desire to do it.
The recipe for stewed pork liver is useful not only for those who eat according to Tatyana Malakhova's system. After all, we all need to eat a variety of foods and include everything in our food. healthy foods necessary for the functioning of our body.
The liver is rich in vitamin A, which helps to improve the functioning of the brain, normalizes vision, contributes to the normal functioning of the kidneys, ensures smooth skin and strong teeth. Contains liver and vitamins of group B, vitamins C, D, E, PP.
We will need:
pork liver 300g cottage cheese whey (kefir) 1 liter Defrost pork liver and wash thoroughly. We clean from films and ducts.
We cut into small pieces. It's not easy to cut it. The liver is slippery and always strives to escape. We hold a piece of liver with a fork and cut off with a sharp knife in a small piece.
Before stewing and frying, it is recommended to soak any liver, and especially pork. The bitterness comes out of her. Pour curd whey (or kefir) and soak for at least three hours.
After three hours, we throw the liver into a colander, let the whey drain. We heat a dry frying pan with a non-stick coating well and put the pieces of liver there with a fork.
Fry over medium heat on one side for seven minutes, then turn over to the other side.
Hot liver is very tasty! Stewed liver is suitable for lunch for those who eat according to
