HOW TO PROPERLY FRY BEEF LIVER
Frying liver with various additives is the easiest way to prepare it, and one of the most successful; it is very difficult to cook poorly fried liver, unless you oversalt it or overheat it, which will make it tough. Well, companion products for the liver can be very different: garlic, herbs, onions, wine, tomato paste, sour cream, mustard, vegetables, ginger. Before you start cooking, you first need to choose the right one.
PREPARING LIVER BEFORE FRYING, THREE SIMPLE RULES.
Following these rules will allow you to prepare truly royal liver, be it beef, pork or any other, it will become incomparably tender and taste very tasty.
1. First of all, it is imperative to remove all the film from the liver. If this is not done, the film will shrink during frying, and the liver will be rubbery and very hard in taste.
2. After the film is removed, the liver should be soaked, this will get rid of the bitterness. You can soak the liver not only in plain running water, but also in cold milk, this will give the dish a special piquancy, and the taste of the liver will be very tender. Another option is to mix milk and water fifty-fifty. The prepared liver should be soaked for at least thirty minutes.
3. It is recommended to always use breading. If you cook the liver breaded, it will turn out very juicy, since the crust formed from the breadcrumbs will retain all the juice and will not allow it to leak out.
And of course, cooking time is very important. The liver should not be overexposed under any circumstances. After all, it is precisely thanks to the correct frying time that it will be possible not only to achieve an extraordinary taste, but also to preserve all the beneficial and taste properties liver.
RECIPE No. 1 TENDER FRIED LIVER WITH MUSTARD
Required ingredients:
Beef liver 600 grams;
Mustard 40 grams;
Vegetable oil 40 grams;
Butter 40 grams;
Flour 60 grams;
Salt, pepper.
Preparation:
The liver is thoroughly washed, dried and cut into one-centimeter cubes. Next, mix salt, flour, pepper, and bread the beef liver in the resulting flour mixture. In a frying pan on the stove, heat a mixture of butter and vegetable oil, and fry the liver over high heat until browned, then add mustard and mix everything thoroughly until the mustard is evenly distributed between the pieces of liver. Fry for fifteen to seventeen minutes, over medium heat until fully cooked. You can also add not only onions to this recipe, but also other ingredients to your taste. There is a lot of pretty quick recipes cooking liver, the next option for its preparation will not take up too much of your time, and therefore it is simply irreplaceable for all occasions.
Recipe 2. Fried liver in tomato sauce
Required Products:
Beef liver 700 grams;
Tomato juice 300 mg;
Parsley 40 grams;
Vegetable oil 50 ml;
Dried onion 5 grams;
Lemon juice 30 ml;
Salt, pepper.
Preparation:
the liver is thoroughly washed, dried and cut into pieces five centimeters long and one centimeter thick. parsley is finely chopped. Heat oil in a frying pan, add chopped liver and chopped parsley, pour lemon juice over everything, mix everything well and fry until golden brown. When the liver becomes golden brown, add onion and pour in tomato juice, stir until smooth and simmer for twenty minutes over low heat until fully cooked, then add salt, pepper and stir. The dish is served hot in tolu. Dried onions can easily be replaced with fresh ones. Then you immediately need to place it together with the liver in a frying pan and fry until browned.
Recipe 3. Fried tender liver Stroganoff style
Required ingredients:
Beef liver 600 grams;
Onions 3 bulbs;
Sour cream 500 grams;
Vegetable oil 50 ml;
Tomato paste 20 grams;
Flour 20 grams;
Sauce 20 grams;
Pepper, salt, herbs.
Preparation:
the liver is thoroughly washed and cleaned of films, cut into cubes one centimeter thick and four centimeters long. Place in a frying pan in hot oil, salt, pepper and fry well. In another dry frying pan, fry the flour until light brown, sprinkle the liver, mix thoroughly and add separately fried onions, tomato paste, sour cream, mix until smooth and bring to a boil. Simmer for fifteen minutes over low heat. Serve hot.
Recipe 4. Caramelized beef liver in tomato
Required Products:
Beef liver 500 grams
Water 100 ml;
Ketchup 50 grams;
Flour 50 grams;
Brown sugar 40 grams;
Vegetable oil 30 ml;
Soy sauce 30 ml;
Vinegar 30 ml;
Garlic powder 5 grams;
Preparation:
The liver is cut into thin cubes. The flour is mixed with salt and pepper, the liver is breaded in the resulting mixture. Water is mixed with the rest of the ingredients, leaving the oil untouched. It is heated in a frying pan, the liver is sent there and fried until browned, then the resulting mixture is poured over it and simmered for twenty minutes over low heat until fully cooked.
Recipe 5. Fried beef liver in white wine sauce
Required Products:
Beef liver 600 grams;
White wine 100 ml;
Garlic 4 cloves;
Red onion 2 pieces;
Parsley 1 bunch;
Butter 40 ml;
Cognac 50 ml;
Olive oil 10 ml;
Sea salt 10 grams;
Freshly ground black pepper 5 grams.
Preparation:
Finely chop the parsley, cut the onion into thin half rings, fry it over high heat in half the butter until transparent. The garlic is crushed or chopped and added to the onion, fried for four minutes, salted with pepper and carefully poured in the wine, evaporated almost completely, added half of the chopped parsley, mixed thoroughly and removed the sauce from the stove. The liver is washed and dried well, the films are removed, and it is cut into thin strips. Heat a thick-bottomed frying pan on the stove, add the remaining butter, pour in olive oil, add the liver, salt and pepper, and fry it for three minutes on both sides. Then pour all the cognac into the liver, mix everything well and simmer for one minute. Before serving the liver to the table, pour generously prepared sauce over it and sprinkle with the remains of chopped parsley.
Recipe 6. Oriental fried beef liver
Required Products:
Beef liver 700 grams;
Garlic 2 cloves;
Vegetable oil 40 ml;
Starch 7 grams;
Salt;
Ground ginger 5 grams;
Green;
Sauce 40 ml;
Chicken broth 40 ml;
Soy sauce 20 ml;
Tomato paste 20 grams.
Preparation:
The beef liver is thoroughly washed and prepared, cut into thin slices, and then these slices are cut into strips of two and a half centimeters. Ginger is mixed with starch and salt, half the vegetable oil and water are added and brought to a homogeneous mass. The liver is breaded in the resulting starch mixture and left for twenty minutes. Heat the remaining vegetable oil in a frying pan and quickly fry the liver on all sides, add the herbs, stir and fry for another forty seconds. Next, mix the broth, tomato paste, sugar, soy sauce, pour the resulting mixture into the liver, bring to a boil and simmer for two minutes, remove from the heat. Before serving, pour the sauce over the finished liver.
Not every housewife knows how to deliciously fry liver. Not every cook can fry liver deliciously. And this is a fact from which there is no hiding. But what to do, how to fry the liver deliciously? Let's try to solve this problem together. Below you will learn how to deliciously fry liver in three minutes, plus watch the video on how to fry liver to make it very tasty.
Healthy liver
Nutritionists convince us that liver is very useful, and culinary specialists consider it a delicacy. And one cannot but agree with this. The liver contains so many beneficial and nutrients that she can be called the queen of offal. The variety of these substances and vitamins allows us to recommend the liver for medicinal and health purposes. Back in the late 10th and early 11th centuries, the Tajik philosopher and court physician of the Sultans Avicenna recommended goat liver juice to people with poor eyesight, although he did not even know about the vitamin A that is in it.
In ancient Russian medicine they used pork and beef liver. But the great Austrian composer was very fond of goose liver. She entered his daily diet. In Egypt, in general, liver was considered the most favorite dish. As you can see, the use of the liver in medicinal purposes and the preparation of dishes from it began in ancient times. Currently, liver consumption is recommended for pregnant women, diabetics and even young children. It is very useful for the prevention of many diseases, for example: thrombosis, atherosclerosis, eye diseases, etc. and, at the same time, is very easily absorbed by the body. But, before preparing a dish from this wonderful product, you need to be able to choose it correctly when purchasing, and then your problem of “how to deliciously fry liver” will already be half solved!
- You should not take frozen liver, choose only fresh one. This significantly affects the taste of the prepared dish.
- Do not use liver that is too dark; it is usually the liver of an old animal.
- The smell of the liver should be pleasant, slightly sweet.
- Choose a beautiful liver with a shiny, non-weathered film, without any spots or ulcers.
Beef liver fried with onions is a very easy to prepare hearty second course. You can serve it not only for everyday lunch or dinner, but also for festive table. Slices of liver fried in sunflower oil harmonize perfectly with golden rings fried onions, and the onion only complements the taste sensations, without at all begging for the primacy of the offal.
Ingredients
- beef liver – 1 kg
- wheat flour – 4 tbsp. l.
- onions – 4-6 heads
- sunflower oil - for frying
- freshly ground black pepper - to taste
- salt - to taste
Number of servings: 5
Preparation
1. Rinse the liver well under cold running water. Remove the outer film and clear away the bile ducts.
Cut into slices free form and approximately 1 cm thick.
2. Sprinkle each piece of liver on both sides with black pepper and salt.
3. Pour flour into a flat plate. Roll the liver slices in it.
4. Heat in a frying pan sunflower oil and place the slices in a single layer.
5. Fry the liver for 5 minutes until golden brown.
6. Then pour some hot water into the pan boiled water, cover with a lid and continue to fry the liver over low heat for about 12-15 minutes until soft. Turn the slices over to the other side during cooking.
Peel the onion, wash it and cut it into thin rings.
7. Fry the onion until golden in another frying pan.
8. Fried beef liver is ready. Place it on a dish, pour over the juice formed during frying. Place fried onion rings on top of the liver slices. An excellent side dish for this dish would be fluffy mashed potatoes, boiled or fried potatoes. Fresh tomatoes and herbs go well with the liver and potato duet.
Note to the hostess
The dish will become more satisfying and original if you place a thin crispy slice of fried smoked pork belly on each piece of liver when serving.
As a complement to fried liver You can serve sour cream sauce. It's easy to prepare. In a deep frying pan for 1 tbsp. l. fry melted butter 1 tbsp. l. flour until straw-colored. Pour 1 glass of hot meat broth into the frying pan, add half a glass of sour cream and cook over low heat for 5-10 minutes. Then salt the almost finished sauce to taste, add half a tablespoon tomato sauce and mix thoroughly.
You can also cook veal and pork liver with this recipe.
Of the many offal products, I love beef liver the most. It is healthy, tasty and nutritious. In addition to the fact that you need to be able to choose the right liver when purchasing, it also needs to be prepared correctly. The liver is very tasty if it is tender, soft and melts in your mouth. But you need to know how to fry beef liver to make it soft. It is soft beef liver that will be an honorable dish on your table if you learn how to fry it correctly. There are several points that I would like to dwell on in more detail. Today I will tell you how to fry beef liver in a frying pan so that it is soft. All the secrets of cooking soft beef liver read my recipe. Important points a lot, you won’t miss anything, but during the cooking process, you will quickly master all these moments and simply won’t get hung up on them. It will be a pleasure to fry the liver, knowing for sure that the dish will turn out the way you want: tasty and appetizing. You can cook it very tasty. 
Required Products:
- 400 grams of beef liver,
- 300 grams of milk,
- 1 tea. l. baking soda,
- 30 grams of butter,
- 50 grams of vegetable oil,
- 2-3 tables. l. flour,
- salt and pepper to taste.
Recipe with photos step by step:
I wash the liver, wipe it with a paper towel, and remove the film from the liver. If there are veins or ducts, I cut them off. I had no lives. I try to buy a good piece of liver so that it contains as much as possible less veins. Most often this is the edge. The edge of the liver is always great for frying. My liver was frozen, I thawed it, but not completely. It's better to cut it into pieces. I do not cut the liver into thin pieces. Thin liver will cook quickly and may even become dry. 
I beat the pieces of liver with a hammer, add salt and pepper. Then I sprinkle each piece with a pinch of soda. I’m not in a hurry for the whole liver to get its portion of soda. Soda will make the liver soft, you'll see, and after frying you won't even feel the taste of soda. Then I pour milk over the pieces of beef liver so that it sits like this. The milk should soften the liver. Let it sit for about 30 minutes. Then take it out, rinse and wipe again with a towel. 
Now I roll the liver in flour to make a breading. 
I heat a mixture of butter and vegetable oil in a frying pan, this will make the liver more tasty. I put the pieces of liver on a preheated frying pan. 
I fry it on all sides. I fry the liver for a short time, literally 3-4 minutes on each side. At the end, cover with a lid and reduce the heat so that the liver is slightly simmered. I also suggest you prepare this one. 
So you and I fried delicious, soft and at the same time juicy beef liver. Bon Appetite!