Recipe: Liver in tomato sauce. Calorie, chemical composition and nutritional value.

Surprisingly, quite often inexperienced cooks believe that chicken giblets are simply impossible to cook tasty. Of course, this is not so, and so that you can personally verify this, the portal “Your Cook” has collected for you several variations of such a wonderful dish as chicken liver in tomato sauce.

This dish goes well with almost any side dish, and when vegetables are added to it, it can even act as a full-fledged independent dish.

How to deliciously cook stewed liver with onions in a frying pan

First of all, we chop the onion, because all other manipulations will be carried out at a fairly fast pace, and there will be no time for slicing. Chop 1 large or 2 medium onions into half rings.

Now next is pork liver - 500 grams. It must first be thawed, all veins, tubes, films must be cut out and washed under running water.

Then cut the offal into arbitrary pieces. This time I cut it into strips, but this shape is absolutely optional. You can cut it however you want.

Add 2 tablespoons of flour to the slices and mix thoroughly. It is important that each piece is completely floured.

When frying, the flour will not allow the juice to escape, and the liver will remain soft and juicy.

Meanwhile, vegetable oil began to boil in a frying pan. You will need no more than 3-4 tablespoons.

Place the liver in a frying pan and fry it at maximum burner power, at a fast pace.

As soon as the pieces are browned, add onion half rings. Reduce heat to medium and fry liver and onion for 1 minute.

Add 1 heaped tablespoon of tomato paste to the frying.

Mix the contents of the pan and heat everything together for another 1 minute.

Add 2.5 glasses of water (capacity volume 200 grams). It is best to use hot water to maintain the temperature. For spices, add salt to taste, ground black pepper and bay leaf. As soon as the liquid boils, close the lid and leave to simmer for 10 minutes.

Pork liver stewed with onions and tomato paste is ready!

A side dish is laid out on portioned plates, for example, like mine - fried vermicelli, liver stewed with onions, and sauce is poured over everything.

Pork liver prepared according to this recipe turns out very soft and juicy.

Try to diversify your diet by serving stewed liver with onions for lunch or dinner. I am sure that your eaters will not remain indifferent. Bon appetit!

Classic recipe

The easiest way to prepare the treat in question is according to the classic recipe. The calorie content of such a dish is approximately 87.59 kcal per 100 g.

And his BJU:

BJU	Value in g per 100 g
Squirrels	6,44
Fats	3,39
Carbohydrates	7,98

What ingredients will you need?

For the dish you need to take:

beef liver – 400-450 g;
white onion – 2 pcs.;
vegetable oil – 40-50 ml;
flour (carefully sifted) – 200-220 g;
water – 300-320 ml;
dill greens – ½ bunch;
salt pepper.

Step-by-step cooking process

The cooking process includes several stages:

The cooking process starts with the liver. It must be cut into large pieces, poured with salted water and left to soak for 1-2 hours. If desired, milk of any fat content can be used at this stage. You just need to cool it first.
Read also: Bigus (bigos) from fresh cabbage. Recipe with meat, potatoes, rice, pearl barley
Next, you will need to drain the liquid from the offal and wash it thoroughly with running water. Afterwards, you need to remove the films, vessels, veins and all unnecessary things, and re-grind the liver. At this stage, it is already cut into thin bars.
The onion should be peeled, rinsed with cold water and chopped into thin half rings. Then you need to place it in a frying pan with heated oil and fry for 3-5 minutes until it becomes soft. You can also wait for the vegetable to become slightly golden.
In the next step, you should add pieces of beef liver to the onion. After mixing thoroughly, the ingredients are left in the pan to cook together. They will need to be constantly turned over with a spatula and kept on the stove for approximately 6-7 minutes.
You need to boil the water and pour it into the frying pan with the fried foods. Next, add salt and pepper to taste, cover with a lid and simmer over low heat for about 18-20 minutes. Liquid can be added if it evaporates too quickly. If you do not provide for this moment, you will end up with a rather dry treat.
The flour must be mixed with 40-50 ml of water and added to the liver and onions. You also need to add finely chopped dill to them.

All that remains is to mix all the ingredients and bring the gravy to a boil. Afterwards you can immediately turn it off and serve it.

What can I add?

The gravy is best served hot and freshly prepared. You can add a variety of dairy products to it. For example, sour cream, natural unsweetened yogurt. Then the treat will have a delicate creamy taste. Experienced chefs do not recommend adding seasonings with too strong an aroma to a dish. Otherwise, they can interrupt the delicate liver.

Suitable side dishes for gravy

The sauce under discussion goes well with almost all side dishes. The easiest way is to serve it with mashed potatoes or any boiled/baked vegetables.

Ingredients and how to cook

ingredients for 4 servings or - the number of products for the servings you need will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	178 kcal
Belkov:	9 g
Zhirov:	13 g
Carbohydrates:	8 g
Used:	30 / 43 / 27
H 75 / C 0 / B 25

Cooking time: 40 min

Step-by-step preparation

Step 1:

Take the products listed. If necessary, defrost the beef liver by moving it from the freezer to the bottom shelf of the refrigerator in advance. Then rinse it. Pour warm milk into a bowl and leave to soak for about 1 hour or more. During this time, it will become softer, more tender, more juicy, and the bitterness and unpleasant odor will go away. You can also soak the liver in kefir, whey (the taste will become slightly sour) or in water with chopped onions and spices.

Step 2:

Step 3:

Transfer the liver soaked in milk from the bowl to a cutting board. Remove bile ducts and films. Cut into medium-sized pieces or small strips.

Step 4:

Pour refined vegetable oil with a high smoking point into the frying pan. Reheat. Place a wooden spatula into the hot oil; if bubbles gather around, you can fry the vegetables. First, fry the onion over medium heat until translucent. Then add the carrots and saute the vegetables (about 2-3 minutes), stirring, until the carrots are soft.

Step 5:

Add the liver to the vegetables. Continue frying over medium heat while stirring constantly.

Step 6:

Fry for about 3-4 minutes until the liver is browned.

Step 7:

In a separate container, mix sour cream (any fat content) with tomato paste until smooth. You can add sour cream and pasta to the dish separately, but mixing them will result in a more even distribution.

Step 8:

Scatter a thin layer of flour on top of the liver with vegetables, immediately stirring the contents quickly.

Step 9:

Now pour the mixture of sour cream and tomato paste into the pan. Just now add salt and pepper to the beef stroganoff to taste. Stir.

Step 10:

Simmer the dish over low heat for about 5-7 minutes. The liver hardens when cooked for a long time, so it should not be cooked for a long time.

Step 11:

Make beef liver stroganoff for dinner or lunch. With a side dish of mashed potatoes - a classic option. But it can be served with any side dish, salads, marinades.

Sour cream can be replaced with natural yogurt without additives or cream.

The recipe can be supplemented with fried champignons.

Select spices according to your taste. Thyme, basil, nutmeg, marjoram, rosemary (a pinch) are suitable. Or use ready-made beef spices.

The finished dish can be frozen. Cool, transfer it to an airtight container and place in the freezer. You can reheat in the microwave or in a frying pan with a lid. It is not recommended to store for a long time (no more than 1 month).

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LIVER FRIED WITH MUSTARD

Ingredients: - 500g liver,

- 2-3 tbsp. mustard,

- 2 tbsp. vegetable and butter,

- ¼ cup flour, - pepper, - salt

Preparation: 1. Wash, dry and cut the liver into 1 cm thick cubes. Mix flour, pepper and salt, bread the liver in the flour mixture. 2. Heat a mixture of vegetable and butter in a frying pan, fry the liver over high heat until browned, then add mustard and mix everything well to distribute it evenly between the pieces, fry for another 10-15 minutes until cooked over medium heat. Of course, you can add onions or other products to the recipe to your taste.

Preparation:

Peel the onion and finely chop.

Wash the chicken liver, remove veins, cut into 2-3 parts.

Prepare tomato sauce. Mix tomato paste, chopped garlic, dry (or fresh) basil, add a little salt. If the tomato paste is too thick, add a little hot water.

Fry the onions in a frying pan with the addition of one teaspoon (5 grams) of sunflower oil.

Add chicken liver to the onion and lightly fry.

Then add the prepared tomato sauce.

Simmer the chicken liver with tomato sauce over medium heat under the lid for 15 minutes.

Product	Product weight (grams)	Price per kg of product (rub)	Kcal per 100 g of product
Chicken liver	600	210	136
Bulb onions	100	30	41
Garlic	10	80	143
Tomato paste	140	150	75
Sunflower oil	10	80	900
Total: (4 servings)	855	151	1021
A portion	214	38	255
Proteins (grams)	Fat (grams)	Carbohydrates (grams)
A portion	31	11	10

Liver with tomato paste, this dish in Armenia is called “Tzhvzhik”, is not at all difficult to prepare, but has such a bright, rich taste that your loved ones and guests will definitely like it. This simple, truly folk dish is often prepared in Armenian families and served with thick Armenian flatbreads as a complete lunch or dinner. The liver turns out very tender and juicy, well soaked in rich tomato sauce and very aromatic, thanks to the spices.

Recipe Liver in tomato. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Liver in tomato”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	84 kcal	1684 kcal	5%	6%	2005
Squirrels	8 g	76 g	10.5%	12.5%	950 g
Fats	3.8 g	56 g	6.8%	8.1%	1474 g
Carbohydrates	4.3 g	219 g	2%	2.4%	5093 g
Organic acids	0.1 g	~
Alimentary fiber	0.3 g	20 g	1.5%	1.8%	6667 g
Water	82.2 g	2273 g	3.6%	4.3%	2765 g
Ash	0.746 g	~
Vitamins
Vitamin A, RE	3290.7 mcg	900 mcg	365.6%	435.2%	27 g
Retinol	3.213 mg	~
beta carotene	0.462 mg	5 mg	9.2%	11%	1082 g
Vitamin B1, thiamine	0.115 mg	1.5 mg	7.7%	9.2%	1304 g
Vitamin B2, riboflavin	0.865 mg	1.8 mg	48.1%	57.3%	208 g
Vitamin B4, choline	277.38 mg	500 mg	55.5%	66.1%	180 g
Vitamin B5, pantothenic	2.998 mg	5 mg	60%	71.4%	167 g
Vitamin B6, pyridoxine	0.335 mg	2 mg	16.8%	20%	597 g
Vitamin B9, folates	106.311 mcg	400 mcg	26.6%	31.7%	376 g
Vitamin B12, cobalamin	26.125 mcg	3 mcg	870.8%	1036.7%	11 g
Vitamin C, ascorbic acid	8.46 mg	90 mg	9.4%	11.2%	1064 g
Vitamin D, calciferol	0.522 mcg	10 mcg	5.2%	6.2%	1916
Vitamin E, alpha tocopherol, TE	1.213 mg	15 mg	8.1%	9.6%	1237 g
Vitamin H, biotin	42.899 mcg	50 mcg	85.8%	102.1%	117 g
Vitamin K, phylloquinone	1.3 mcg	120 mcg	1.1%	1.3%	9231 g
Vitamin RR, NE	5.8202 mg	20 mg	29.1%	34.6%	344 g
Niacin	3.794 mg	~
Macronutrients
Potassium, K	152.46 mg	2500 mg	6.1%	7.3%	1640 g
Calcium, Ca	10.05 mg	1000 mg	1%	1.2%	9950 g
Silicon, Si	0.058 mg	30 mg	0.2%	0.2%	51724 g
Magnesium, Mg	11.05 mg	400 mg	2.8%	3.3%	3620 g
Sodium, Na	50.28 mg	1300 mg	3.9%	4.6%	2586 g
Sera, S	112.07 mg	1000 mg	11.2%	13.3%	892 g
Phosphorus, P	139.3 mg	800 mg	17.4%	20.7%	574 g
Chlorine, Cl	53.2 mg	2300 mg	2.3%	2.7%	4323 g
Microelements
Aluminium, Al	30.8 mcg	~
Bor, B	15.9 mcg	~
Vanadium, V	1.31 mcg	~
Iron, Fe	3.093 mg	18 mg	17.2%	20.5%	582 g
Yod, I	3.26 mcg	150 mcg	2.2%	2.6%	4601 g
Cobalt, Co	9.798 mcg	10 mcg	98%	116.7%	102 g
Manganese, Mn	0.1719 mg	2 mg	8.6%	10.2%	1163 g
Copper, Cu	1676.6 mcg	1000 mcg	167.7%	199.6%	60 g
Molybdenum, Mo	48.948 mcg	70 mcg	69.9%	83.2%	143 g
Nickel, Ni	27.694 mcg	~
Rubidium, Rb	36.6 mcg	~
Selenium, Se	17.373 mcg	55 mcg	31.6%	37.6%	317 g
Fluorine, F	153.65 mcg	4000 mcg	3.8%	4.5%	2603 g
Chromium, Cr	14.12 mcg	50 mcg	28.2%	33.6%	354 g
Zinc, Zn	2.2845 mg	12 mg	19%	22.6%	525 g
Digestible carbohydrates
Starch and dextrins	0.9 g	~
Mono- and disaccharides (sugars)	1.2 g	max 100 g
Glucose (dextrose)	0.1 g	~
Maltose	0.001 g	~
Sucrose	0.502 g	~
Fructose	0.093 g	~
Essential amino acids	0.022 g	~
Arginine*	0.562 g	~
Valin	0.553 g	~
Histidine*	0.374 g	~
Isoleucine	0.414 g	~
Leucine	0.708 g	~
Lysine	0.631 g	~
Methionine	0.195 g	~
Methionine + Cysteine	0.338 g	~
Threonine	0.36 g	~
Tryptophan	0.107 g	~
Phenylalanine	0.415 g	~
Phenylalanine+Tyrosine	0.739 g	~
Nonessential amino acids	0.051 g	~
Alanin	0.449 g	~
Aspartic acid	0.598 g	~
Glycine	0.418 g	~
Glutamic acid	0.911 g	~
Proline	0.461 g	~
Serin	0.297 g	~
Tyrosine	0.324 g	~
Cysteine	0.143 g	~
Sterols (sterols)
Cholesterol	119.01 mg	max 300 mg
beta sitosterol	1.742 mg	~
Saturated fatty acids
Saturated fatty acids	0.8 g	max 18.7 g
14:0 Miristinovaya	0.009 g	~
16:0 Palmitinaya	0.243 g	~
18:0 Stearic	0.383 g	~
20:0 Arakhinovaya	0.002 g	~
22:0 Begenovaya	0.005 g	~
Monounsaturated fatty acids	0.479 g	min 16.8 g	2.9%	3.5%
16:1 Palmitoleic	0.022 g	~
18:1 Oleic (omega-9)	0.413 g	~
Polyunsaturated fatty acids	1.424 g	from 11.2 to 20.6 g	12.7%	15.1%
18:2 Linolevaya	0.624 g	~
18:3 Linolenic	0.009 g	~
20:4 Arachidonic	0.096 g	~
Omega-3 fatty acids	0.1 g	from 0.9 to 3.7 g	11.1%	13.2%
22:6 Docosahexaenoic acid (DHA), Omega-3	0.078 g	~
Omega-6 fatty acids	0.3 g	from 4.7 to 16.8 g	6.4%	7.6%

The energy value of liver in tomato is 84 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cooking method

Rinse the liver thoroughly and cut into small pieces. Rinse again. Peel and wash the onion. Cut the onion into half rings. Heat a large amount of water in a saucepan and put the liver pieces into it. Wait until it boils, add salt and collect the foam. Cook for about 3-5 minutes, drain in a colander.

While the liver is cooking, fry the onion in a deep frying pan in vegetable oil until lightly browned. Add liver, stir and fry for about 1 minute. Add bay leaf and pepper. Cover with a lid and simmer for about 4-5 minutes. Add salt and tomato paste. Stir, pour in a little water so that it covers the liver and simmer for about 10 minutes until the sauce thickens. Serve with thick Armenian flatbread or white bread.

Liver with tomato paste is ready!

This dish goes well with almost any side dish, and when vegetables are added to it, it can even act as a full-fledged independent dish.

How to cook “Liver with tomato paste”

1. First of all, wash the liver, dry it with a paper towel and remove excess films. Cut large liver into medium pieces.

2. Peel and cut the onion into medium rings. There is no need to grind it, as it is included in the recipe for preparing liver with tomato paste as a full-fledged ingredient.

3. Pour a little vegetable oil into a frying pan and add the liver there. Fry over medium heat for about 5 minutes, stirring occasionally. Add salt and pepper to taste.

4. Add onion to the slightly fried liver. Continue frying over low heat until almost done.

5. Wash fresh herbs, dry thoroughly and chop finely. In liver with tomato paste at home, you can use parsley, dill and whatever you have on hand.

6. 5-7 minutes before readiness, add sour cream, herbs and tomato paste to the pan. Add sugar and mix well. Simmer over low heat until the liver is soaked in the sauce.

Classic recipe for chicken liver stewed with tomato paste

Ingredients

How to deliciously cook chicken liver with tomato sauce at home

One of the main features of chicken liver, which distinguishes it from, for example, beef offal, is its ease of preparation. Any other liver requires soaking in water or milk for a long time, but in the case of a chicken product this is not necessary.

First, let's prepare the chicken liver.

Place the finished liver in a deep plate or immediately add to the side dish. When serving, sprinkle the meat treat with finely chopped fresh herbs, which must first be rinsed well.

Delicious chicken liver in sour cream and tomato sauce

Traditionally, any liver is often stewed together with sour cream. These products go well together and complement each other's flavors. If, in addition to the dairy ingredient, you also add tomato sauce, the dish will turn out even more harmonious and balanced.

Ingredients

How to properly stew chicken liver with sour cream and tomato paste in a frying pan

This kind of liver goes best with all kinds of cereals: buckwheat, rice and bulgur. Thanks to the sauce, the dish is not dry and very flavorful.

Hearty chicken liver in tomato sauce with vegetables

If you like to cook meat dishes that can replace a full meal with a side dish, then pay attention to this recipe.

In it we will cook a dish consisting of vegetables and chicken offal, which is highly nutritious and filling.

Ingredients

We prepare step by step a delicious stewed chicken liver with tomatoes and vegetables with our own hands

Sprinkle the finished dish with finely chopped fresh herbs, such as green onions, dill and parsley. Fresh cilantro can add a Georgian flavor to the dish, but in this case it is better to increase the amount of garlic and also add a little red hot pepper to the sauce.

A similar chicken liver in tomato sauce turns out to be very satisfying, but if you want to further increase the nutritional value of the dish, you can serve it with mashed potatoes or just boiled potatoes.

An excellent option for any side dish is stewed liver with onions and tomato paste. This dish is prepared very quickly, literally 20-30 minutes. During this time, you can boil noodles or rice, and a healthy lunch or dinner is ready. My recipe with step-by-step photos will tell you in detail how to deliciously stew pork liver with onions and tomato paste.

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Is it possible to eat tomatoes if you have a diseased liver?

Here everything is not so clear. In fact, tomatoes can be included in complex therapy for treating the liver, but the decision to include a vegetable in your diet is made only by your attending physician and no one else!

Why can’t you include them in your diet yourself? Using tomatoes as a therapeutic agent for liver pathologies without a doctor’s permission (especially if you have a vague idea of your own clinical picture) can lead to aggravation of the disease , as well as the occurrence of third-party side symptoms, which you are unlikely to get rid of simply by eliminating the product from your diet.

Usually, tomatoes are used to cleanse the liver. It is especially good to combine the product with fresh herbs for this. If you eat tomatoes before lunch, they are able to remove phosphate microlites from the liver canals. In addition, vegetables regulate lipid metabolism, lower cholesterol levels and increase the amount of bile produced.

For cirrhosis

If, after a detailed examination and consultation with a specialist, it was decided to include tomatoes in the diet, then you need to familiarize yourself with some of the features of consuming these vegetables:

For fatty hepatosis

A similar situation (similar to cirrhosis) occurs with fatty liver. In most cases, with fatty hepatosis, doctors exclude tomatoes and all their derivatives from the patient’s diet.

In some cases, it is possible to include vegetables in the diet menu, but in very small doses, only fresh and under the strict supervision of your doctor.

Pickles, pickled vegetables, and purchased tomato juice should not be used as therapeutic components, since the presence of spices, vinegar, huge amounts of salt, preservatives, flavorings and aromas can provoke spasms and pain in the liver, as well as aggravate the course of liver pathologies.

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