How long should you stew pork liver to make it tender?

Good day, my dears! Previously, I, like many others, underestimated offal and passed by the counters. One day I went to visit a friend who had stewed pork liver for lunch. I really liked the taste of the dish, and now I spoil my household with it. They gobble him up on both cheeks. A slow cooker, frying pan, or even a saucepan are suitable for cooking. 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 are watching their figure. Plus it contains a lot of useful and A.

Before cooking the liver, it is better to marinate it for 30 minutes in milk to remove the bitterness. If you don’t have 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. To better soften and add sweetness to the dish, I recommend adding onions. I have made a selection of recipes that will help you please your loved ones with a delicious lunch.

Recipe for pork liver stewed with onions and carrots

I'll start by describing a simple and healthy dish on 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 preparing offal with this recipe, it never fails.

Ingredients:

• 700 g pork liver;
• 1 large onion (or 2 small);
• 200 g carrots;
• 1 medium head of garlic (20 g);
• 2 tbsp. flour;
• salt and pepper to taste;
• sunflower oil;
• bay leaf (optional).

How to do:

1.

Cut the thoroughly washed liver into long strips, approximately 1.5-2 cm thick. Place them in a bowl, add 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 place the pieces there. Fry until golden brown. Don't forget to stir the product.

3.

Prepare vegetable dressing. Cut the onion into half rings, the carrots into strips or grate, chop the garlic cloves into not very small pieces.

4.

Place 1⁄2 of the chopped onion, carrots and garlic on the bottom of a deep frying pan or roasting pan. Place pieces of fried liver as the second layer, and the other half of the vegetable dressing as the third.

5.

Add water so that it covers the liver layer, 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 cooked. This usually takes 25 - 30 minutes.

The dish comes with ready-made gravy and goes well with any side dish. You can cook pasta or buckwheat, prepare mashed potatoes, 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 a very tasty and tender soufflé. Step by step recipe.

Pork liver stewed in sour cream and onions

This very simple dish has a unique taste, and the offal is incredibly juicy and tender. The dish complements any dish or side dish perfectly. A non-stick frying pan or saucepan is suitable for cooking.

You will need:

• 500 g liver;
• 2 onions;
• 2 tbsp. l. sour cream;
• 1 tsp. salt;
• pepper to taste;
• vegetable oil for frying.

How to cook:

1.

Remove films and veins from the washed liver. Cut it into small pieces, rinse with running water and place in a bowl.

2.

Add chopped onion, salt and 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 and add the marinated mixture there. Cover the dish with a lid and simmer over low heat for about 50 minutes, stirring the liver 20 minutes after the start of cooking.

A tasty, healthy and nutritious dish is ready. I like to stew liver with sour cream, it turns out much more tender, with a wonderful creamy taste. More recipes for me. Bon Appetit everyone!

How to deliciously stew pork liver with potatoes so that it is juicy and soft?

You will spend no more than 10 minutes preparing this complete dish with side dishes. Tasty and tender, it will appeal to everyone, including supporters of proper nutrition.

Required Products:

• 300 g liver;
• 2 onions;
• 5 cloves of garlic;
• 4 tbsp. l. sour cream;
• 2 tbsp. l. sunflower oil;
• 1 tbsp. l. mayonnaise;
• 5 boiled potatoes;
• 1 tbsp. chopped dill;
• salt and spices.

Step-by-step cooking recipe:

1.

Cut the washed liver into flat plates in the form of steaks, place on a cutting board and lightly beat. Salt and pepper the chopped 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. Sauté the vegetables for 3 minutes, then place the pieces of liver on top and fry over low heat for 5 minutes on each side.

3.

After about 8 minutes, coat the almost completely cooked pieces with sour cream and simmer for another 3 minutes.

4.

While they're cooking, make the side dish. Cut the boiled potatoes into cubes. Chop the second onion and 2 cloves of garlic and add them to the bowl with the potato cubes.

Every housewife has cooked liver at least once in her life and knows that very often it turns out hard and dry. If you have encountered such a problem, then we will tell you how to properly stew the liver so that the dish is tender and juicy.

Braised chicken liver

Ingredients:

• chicken liver – 500 g;
• onion – 1 pc.;
• low-fat sour cream – 250 ml;
• vegetable oil;
• spices;
• flour – 2 tbsp. spoons;
• water – 300 ml.

Preparation

To prepare this tasty and healthy dish, first prepare the chicken liver: rinse thoroughly, remove membranes and cut into small pieces. Peel the onion, finely chop and sauté in melted butter until golden brown. In another frying pan, fry the prepared liver, and then add the onion, add low-fat sour cream and pour in a little filtered water. Mix everything thoroughly with a wooden spatula, cover the top with a lid and simmer the dish for 15 minutes. We use wheat flour as a thickener: first brown it in a frying pan until light brown, and then add it to the main ingredients and simmer for another 3 minutes until the lumps disappear. Add some salt to the liver to taste, remove from the heat, leave for a while, and then serve with any side dish of your choice: rice, buckwheat, mashed potatoes.

Stewed liver in a slow cooker

Ingredients:

• pork liver – 1 kg;
• milk – 1 tbsp.;
• sour cream – 5 tbsp. spoon;
• onion – 1 pc.;
• – 2 teaspoons;
• vegetable oil;
• spices.

Preparation

To prepare liver stewed in milk, we process the offal to remove the films, wash it and cut it into small pieces. Then put the liver in a deep enamel bowl, pour fresh cold milk and leave for 45 minutes. Without wasting time, mix mustard with sour cream in a separate container, add spices and lightly whisk everything. After time has passed, we place the liver in a colander and leave it to drain for a while. Pour oil into the multicooker bowl, set the “Frying” program on the display, lay out the liver and fry it for 5 minutes on all sides. Then add the onion chopped into half rings and cook for another 1 minute. After this, set the multicooker to the “Stew” mode, pour in the previously prepared sour cream sauce and cook the dish for 40 minutes. After the beep, mix the dish thoroughly, let it sit and serve with any side dish of your choice.

Beef liver stew

Ingredients:

• beef liver – 500 g;
• onion – 1 pc.;
• garlic – 2 cloves;
• flour – 2 tbsp. spoons;
• vegetable oil – 4 tbsp. spoons;
• spices.

Preparation

Wash the liver thoroughly, pat dry with a towel and cut into equal small pieces. Mix the flour with spices, roll the liver in this mixture and place it in a frying pan heated with oil. Fry for a few minutes on each side, and then place in the multicooker bowl. We clean the onion, chop it into half rings, roll it in flour and sauté in a frying pan until golden brown. Then add chopped garlic, stir and cook for another 2 minutes. Place the finished roasted vegetables on top of the liver, pour in a little filtered water and add any spices to your taste. Mix everything thoroughly, close the lid of the device and set the “Quenching” program. Time it for 30 minutes and cook the dish until done, stirring occasionally. After the beep, let the liver brew for a while, and then serve with a side dish of your choice. It goes very well with mashed potatoes and...

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.

How long to stew pork liver?

Those who prepared such an offal went through their own journey of trial and culinary error. But now the pig’s liver turns out perfect, soft and tender. How long to simmer pork liver in a frying pan? The duration of its heat treatment is from 15 to 20 minutes. The cooking process takes place in several stages. We invite you to take a closer look at each of them.

And before stewed pig liver reaches your table, you should select it. When going to the market or to a specialized retail outlet, it is better to buy offal from trusted suppliers. Pig liver is sold fresh or frozen. It should have a rich burgundy color with a brownish tint. The smell is pleasant, a little milky. When pressed to the touch, the liver is elastic, the dent is quickly restored.

On a note! If you notice gray spots on the surface of the pig’s liver, the film is sticky and a specific sour odor emanates from the offal, you should stop purchasing it. This liver is clearly not fresh.

Liver tends to taste bitter if it is not cooked correctly. Therefore, before heat treatment, the liver is first washed, the surface film is removed and all ducts are removed. Next, it is recommended to soak the liver in milk for several hours to get rid of bitterness.

Advice! Before soaking, it is better to cut the pork offal into portions.

Before stewing, the liver should be lightly fried. Turning each piece, fry the pork by-product for about 3-5 minutes. Next, add a little broth, sauce, water or milk and continue cooking in a sealed container over moderate heat. As already mentioned, the stewing process lasts about 15-20 minutes.

Please note that there is no need to overcook the liver on the stove. The principle - the longer the better - does not work in this case. If you simmer pork liver too long, it will become dry, tough, and rubbery in consistency.

Most often, cooks prepare liver with sour cream sauce. So how long to stew pork liver in sour cream? About a third of an hour. It is not difficult to determine the readiness of the offal. Just pierce a piece with a fork. When the liver is ready to eat, it will release clear juice. Reddish juice indicates that the liver is still damp.

This offal is prepared not only in gravy, but also with vegetables. If you add carrots and onions, it is recommended to sauté the vegetables separately, and then add them to the fried liver and continue the stewing process.

You can stew pork offal in a slow cooker or oven. In any case, add gravy, otherwise the liver will become dry and tough. Cooking in a slow cooker is no hassle at all. Choose the appropriate program mode, set the timer for 20-25 minutes, but no more than half an hour.

If you fry the liver in a slow cooker, add a little refined vegetable oil to the container and set the “Frying” program for a quarter of an hour. Do not forget that the kitchen appliance will take time to warm up the bowl, so in general the cooking time will be slightly longer than on the stove.

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 - stewed liver with onions, and the 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!

Liver Venetian style, or fegato alla veneziana, is a traditional Italian way of preparing liver. But the dish itself dates back to Ancient Rome. In those days, the Romans cooked beef liver, seasoning it with many spices to mask its pungent odor. The Venetians slightly changed the recipe, adding a few of their own secrets, thanks to which Venetian-style liver has a special mild taste.

In Venice this dish is very common and loved. Venetian stewed liver is eaten as often as pasta, such as Menestrone soup or lasagna.

Fegato alla veneziana sounds a little pompous, but in fact, it is very easy to prepare and, most importantly, quickly.

Recipe for beef liver stew with onions, Venetian style:

Peel the beef liver from the film and cut into small pieces. If you don’t have beef liver, you can take chicken liver or, at worst, pork liver. But better, after all, beef liver.

Peel the onion and cut it as you like: into rings, half rings or very finely chopped. In this case, the onion is cut into large pieces.

Melt the butter in a frying pan and add olive oil to it. This way the butter will not burn. Place the chopped onion in a heated frying pan and simmer over low heat until it becomes transparent.

Once the liver is fried, add lemon juice and broth to it. The broth can be used not only with meat, but also with vegetables, to suit your taste.

Simmer the beef liver with onions in the broth for 5 minutes. While the liver is stewing, you can wash and finely chop the parsley.

After 5 minutes, sprinkle the liver with parsley and remove from heat. Venetian-style beef liver stewed with onions is ready!

It is best served with mashed potatoes, but you can also serve it with polenta or regular rice. But apart from the garnish, do not add anything else to the Venetian-style liver, since the liver itself has a very pleasant and rich taste. When serving, just sprinkle the liver with a little grated lemon zest (just a little) and finely chopped green onions. And you can serve. Bon appetit!

Description of the question

Step by step solution

First, we need to prepare our main ingredient, around which all the fuss is started. To do this, we wash the liver, clean it of chaff and everything unnecessary and cut it into pieces that suit your taste: strips, cubes, etc., it doesn’t matter. Usually, I prefer to cut into strips and finely, but this time I cut it quite coarsely, because... there wasn't much time.

Heat a frying pan in refined oil and put the cleaned liver there, fry it a little until all the liquid is gone.

While the liver is fried, let's start with the vegetables. The onion must be peeled and cut into cubes, and quite small ones.

We also peel the carrots and grate them on a coarse grater.

Take a second frying pan, heat it also in oil and put the onion in it, fry it until translucent.

Add the grated carrots to the onions and fry everything together for some more time. Remove the vegetables from the stove and set them aside.

The liver is ready when the water has evaporated and the sauce has become a little thick. At the very end you can add a little ground black pepper. Liver prepared in this simple way is a tasty and satisfying gravy that my husband enjoys with white bread.

I usually cook buckwheat as a side dish for this dish (my husband just loves buckwheat with liver), but other than that, mashed potatoes or boiled rice are perfect for this gravy. Bon appetit!

Before you start cooking, you need to buy a suitable liver. If you are faced with a choice: buy fresh or frozen, then, of course, take fresh. The quality will be much better. Pay attention to what smell and color the selected piece has. There should be no stains! Only an even, uniform color and a pleasant smell. If there is the slightest hint of a smell that is unpleasant to you, refuse to purchase so as not to purchase a stale product.

Recipe: how and how much to cook pork liver for pies

For the filling, not only beef or poultry by-products are used, but also pork liver. Although eminent chefs recommend stewing or frying pork liver, many housewives skillfully use the boiled product as a base for pies and pies.

You should not cook the liver “by eye”. Overcooked liver can become dry and difficult to save with additional additives: sautéed vegetables, butter, etc.

When preparing the filling, fresh liver is used.

1. Pork liver is carefully processed: washed, cleaned of films, veins and ducts, avoiding contact with the product of bile.
2. The whole liver is placed in a pan and filled with water, completely covering it.
3. Cook until it boils and foam appears, which must then be skimmed off with a slotted spoon.
4. When the broth brightens, add salt (per 3 liters of water, half a tablespoon), a few peas of allspice and cook for about 30 minutes.
5. Then, turn off the fire, cool the liver and process it for the filling.

Remember, for fillings, the pork liver can be slightly undercooked, because it will be subjected to heat treatment again (frying, baking). Thus, it will not lose its taste properties and will remain juicy.

Which liver is better?

Often you may be unsure which liver to buy: pork, beef or chicken. The choice depends on what you like best. Beef liver is tougher and more coarse than pork liver, but it is healthier. Pork liver is more tender and has a slight bitter taste and a red-brown color. Chicken liver is a dietary and delicacy product. Low in calories, 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 stew the liver so that its beneficial properties are preserved and the dish remains tasty?

How to choose?

Buying pork liver is an important point, since the further quality of the dish depends on its quality. When purchasing, you should initially pay attention to the appearance of the product. Its surface should be moist and have an even red-brown color without gray spots.

You can determine the freshness of the liver by smell. Good giblets will have a pleasant and slightly sweet flavor. If you notice a sour or putrid odor, you should refuse the purchase.

Fresh liver easily takes its original shape. It is enough to press lightly on it and pay attention to the speed of its recovery.

You need to purchase meat products from trusted places, giving preference to private farms. If this is not possible, then it is best to buy frozen liver at any chain store. Before purchasing, you just need to check the expiration date.

Before starting cooking, the thawed pork liver must be soaked in milk. In this way, you can achieve looseness and softness of the product, which will facilitate the cooking process.

Cooking recipes

Chicken liver

First, let's figure out how to stew chicken liver, the most tender of all.

• liver - 600 g;
• onion - 1 medium onion;
• sour cream - 2 tbsp. spoons;
• vegetable oil;
• salt, spices as desired.

• Wash the liver;
• Cut the onion into half rings and fry it;
• Place the liver in the onion and continue to simmer for 15-20 minutes;
• After 10-15 minutes. add sour cream, salt and spices.

Beef (or pork) liver

Now it's time to learn how to stew beef liver so that the dish turns out delicious. The difference in the preparation of beef and pork liver is small, it's all a matter of pre-processing.

Beef liver is covered with a film, which is better to get rid of before starting cooking. To remove it, you need to make an incision from one of the edges of the liver and, prying it with a knife, pull it lightly. 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.

• liver - 500 g;
• carrots - 1 pc.;
• vegetable oil or butter;
• salt pepper;
• Bay leaf;
• sour cream -100 g;
• milk - 1.5 l.

• Pour milk into the prepared liver and leave for 2 hours. Then rinse and cut into pieces or strips;
• Cut the onion into half rings, carrots into strips;
• Fry the onion until brownish, add the carrots, add salt and pepper;
• After 5 min. place the liver in a frying pan and cover it with a lid; simmer for 10-15 minutes;
• Add sour cream to the dish and continue simmering for 5-7 minutes; in 1-2 minutes. Before the end of stewing, place a bay leaf in the pan.

Cooking time

The minimum cooking time depends on the characteristics of a particular product. Knowing the nuances of pork liver, you can significantly reduce its cooking time. It is worth remembering that this part of the pork carcass should not be subjected to additional heat treatment, as this only dries and toughens it. In addition, you should not try to completely deprive the liver of moisture, otherwise it will taste like rubber.

To prepare a tasty and tender dish, just fry the pork liver for 8-10 minutes. At the same time, it needs to be turned over periodically to achieve even cooking. It is impossible to expose the product to a longer period of time in the frying pan, as the resulting pieces will be too dry.

During frying, a release of light liquid should be observed. The appearance of blood indicates that the product is not ready.

Serving

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 prepare the liver for one serving 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 to have the desire to do it.

When deciding how to stew the liver, it is worth considering its type: chicken and animal offal are prepared differently. There are many ways to prepare it: in a frying pan, in the oven, in a pot, with different dressings. It is not difficult to prepare this dish; if you follow the recipe exactly, poorly stewed liver will be tasteless and will lose its beneficial qualities.

Knowing how to stew liver correctly, you will get a tender and flavorful dish

Ingredients

Salt and pepper 2 pinches Flour 3 tbsp. Onions 3 heads Sour cream 250 milliliters Beef liver 500 grams

• Number of servings: 5
• Preparation time: 80 minutes
• Cooking time: 20 minutes

Liver dishes. Reviews

Many of us do not like pork liver dishes. But after trying to cook dishes according to our recipes, you can be sure that they will please not only you, but also your family. Reviews from culinary experts confirm this.

The presence of liver in the house is a good reason to think about gravy for the side dish. I would like to offer my version of liver, especially for those who are afraid to cook pork liver. I love pork liver. I don't cook very often. Lately, it often happens that the liver simply turns into rubber during frying. In order for our liver to cook well and at the same time have a tender taste, I suggest stewing it. To begin, cut the liver into small pieces.

Then mix with flour. If the pieces are not very small, then you can roll each one in flour and place it in a heated frying pan. Or you can simply sprinkle the liver with flour and mix.

During frying, flour envelops the liver, giving it a special taste and aroma. In addition, the presence of flour will allow us to give the sauce the right consistency. Lightly fry the liver until it sets on the outside. Remove the pan from the heat.

In the meantime, let's get to the onions. I didn't indicate the amount of ingredients. Everything is taken to taste. I love onions, so I add a lot of them. It often happens that the onions in the liver are eaten faster than the liver itself.

Fry the onion until translucent. We send carrots to it, which we bring to readiness.

Add 2-3 tablespoons of tomato paste to the mashed vegetables and simmer for a while.

Add thick cream or sour cream to the liver set aside - also 2-3 tablespoons. Stir and place on the fire to warm up.

Mix the heated liver with the roast, dilute with water so that the “tops” stick out, bring to a boil, reduce the heat, cover with a lid and leave to simmer for 20 minutes.

5-10 minutes before readiness, add spices. I use the standard set of bay leaves and black peppercorns.

You can serve with anything. We had Italian pasta for dinner yesterday. It must be said that Italian pasta goes well with Russian pork liver, not only visually, but also tastefully.

Here is such a simple recipe. I myself rarely think about liver and always take it from the store if my eye catches on this offal. If I have a piece of liver in the freezer, it saves me from creative torment about “what to figure out for dinner today.” I hope that my idea will also help someone today.

Cooking time:
PT00H30M 30 min.
Approximate cost of a serving:
60 rubles.
When deciding how to stew the liver, it is worth considering its type: chicken and animal offal are prepared differently. There are many ways to prepare it: in a frying pan, in the oven, in a pot, with different dressings. It is not difficult to prepare this dish; if you follow the recipe exactly, poorly stewed liver will be tasteless and will lose its beneficial qualities.

Knowing how to stew liver correctly, you will get a tender and flavorful dish

Ingredients

Salt and pepper 2 pinches Flour 3 tbsp. Onions 3 heads Sour cream 250 milliliters Beef liver 500 grams

• Number of servings: 5
• Preparation time: 80 minutes
• Cooking time: 20 minutes

A simple recipe: stew the liver in sour cream

Raw liver must be cleared of films. If a gall bladder is present, it is cut out very carefully so that the bitter contents do not spill, which can spoil the meat. Large ducts are also removed.

Before stewing, pork and beef liver are soaked for 60 minutes in ice water and beaten. These procedures are not necessary for poultry by-products.

To prevent the finished dish from being a bit dry, it is good to cook it in sour cream sauce. This dairy product removes the bitterness and makes the offal tender, literally melting in your mouth. For stewing in sour cream, you can choose any type of liver; beef turns out well, but chicken turns out especially tasty.

How to deliciously stew liver:

1. Cut large offal into pieces. Dip the slices in flour and fry until golden brown.
2. Sauté chopped onions in a small frying pan.
3. Pour the onion into the liver, add salt, pepper and combine with sour cream. Dilute the thick dairy product slightly with water.
4. Heat to a boil, reduce the flame and simmer covered for 20 minutes.

You can add fried slices of champignons or potatoes to this dish. An unusual taste is obtained if you use dry wine instead of sour cream.

Beneficial features

Liver is a product rich in beneficial microelements. Therefore, it should be present in every person’s diet. Pork liver is a storehouse of vitamins B, E, K, A, D. It contains large amounts of iron, phosphorus, calcium, and chromium. The advantage of this offal over meat is that the liver contains protein, which is more easily absorbed by the body.

But despite the usefulness of the liver, many do not like it. Especially children, whose diet is difficult to imagine without this by-product, categorically refuse to eat dishes with liver.

Therefore, it is very important to be able to prepare it correctly. Many housewives resort to various tricks. And one of them is adding sour cream.

Pork liver fried with onions in sour cream will simply melt in your mouth if you manage to cook it correctly. For additional flavor, you can use various herbs and wine.

How to stew chicken liver under a fur coat

Appetizing chicken liver in sour cream and mushroom sauce thanks to the onion coat acquires an amazing taste and aroma. Required:

• chicken liver – 1 kg;
• sour cream – 0.5 l;
• champignons or oyster mushrooms – 180 g;
• onions – 3 heads;
• flour – 2 tbsp;
• breadcrumbs - 2 tbsp;
• salt and spices to taste.

How to prepare a tender dish:

1. Chop the onion into half rings and sauté until golden brown.
2. Roll the liver slices in flour. It’s easier to do this if you put the components in a plastic bag and shake. Fry the offal in a heated frying pan, adding salt and pepper.
3. Grease the mold with oil and place the liver layer there, then the onion layer.
4. Fry the mushroom slices in the same frying pan where the onions were sautéed.
5. Mix them with sour cream and pour into the mold, sprinkle with breadcrumbs. Bake in an oven preheated to 220 degrees for 20 minutes.

Instead of oyster mushrooms and champignons, you can use grated cheese or a spoonful of tomato paste.

Rice with long grains, buckwheat, and vegetable puree are ideal as a side dish for stewed liver.

Liver is a tasty and economical product. Recipes for cooking pork liver can be found to suit every taste. For example, there are various options for hearty hot dishes or cutlets. We also offer a laconic but very appetizing selection of dishes from this healthy offal.

Ingredients:

• ½ kilo of pork liver;
• 2 pcs. onions;
• 100 ml medium fat sour cream;
• refined sunflower oil;
• salt;
• aromatic herbs.

Preparation:

1. Rinse the liver and remove films. Pour ice-cold salt water for a couple of hours.
2. Rinse the offal again and chop into medium cubes.
3. Fry the diced onion until lightly browned.
4. Add the prepared meat to the vegetable and fry for 6 - 8 minutes, stirring frequently.
5. Pour sour cream over the liver, add salt and sprinkle with fragrant herbs.

Reduce heat to low and simmer the pork liver in a frying pan until done, covered. It should become soft and tender.

Nutritional value and calorie content of liver

Nutritionists say: pig liver is healthier for health than chicken and beef. Because a person spends less energy on digesting fiber, and the composition of the product is similar to the structure of the tissues of our body.

See also: How to dress Caesar salad: 10 best options from the chef [+recipe]

Liver is also valuable for its rich complex of vitamins and low calorie content.

100g of pork liver contains:

* If you do not abuse it, then pork liver cholesterol will not cause harm.

Remember: the calorie content of the finished dish depends on the method of processing the liver.

Useful vitamins, micro- and macroelements of pork liver help the body recover from illness. The liver product strengthens nails, hair follicles, blood vessels, heart muscles and stimulates the production of the male sex hormone - testosterone.

Liver should be present in the diet of an adult no more than once a week. The product contains cholesterol and uric acid. Liver abuse can cause high blood pressure and gout.

Cooking Stroganoff style

Ingredients:

• ½ kilo of fresh pork liver;
• 1.5 tbsp. natural unsweetened yogurt;
• 1 medium carrot;
• sea ​​salt;
• 1 PC. onions;
• a mixture of ground oregano and basil.

Preparation:

1. Soak and rinse the liver with cold water in advance. Dry with napkins and cut into thin long cubes.
2. Fry onions and carrots. The vegetables should be softened, but not too browned.
3. Send the prepared offal to them and brown the pieces on each side.
4. Pour the products 1 tbsp. hot water with spices and salt. You can use vegetable broth instead.
5. Add unsweetened natural yogurt and simmer the dish under the lid for about half an hour over low heat.

Serve the finished liver with gravy with pasta or other dry side dishes.

Merchant style buckwheat with pork liver

In general, according to the classics, this dish is often prepared with chicken liver, but pork liver is also often used. But this does not spoil the taste of the dish, but even makes it a little special. So what is needed for cooking? First of all, let's collect all the products:

• buckwheat – about 300 grams;
• pork liver – 300 grams;
• carrots – 2 pieces;
• onion – 2 heads;
• oil;
• tomato sauce or paste - 2 tablespoons;
• dill – 1 bunch;
• sugar, salt, pepper.

1 step. First we prepare all our necessary products, as well as dishes. It is best to take a saucepan or saucepan.

Step 2. Since we will be working with the liver, we should clean it of veins and excess dirt. Don’t forget to rinse, then cut the liver into even cubes.

Step 3. It's time to get to the vegetables. First, we clean and wash the onions and carrots, and then chop and chop them. We do this in any form, everything according to your desire. You can grate the onion and just chop the carrots thinly, or vice versa.

Step 4 Next, take a saucepan and heat the oil inside it. My wife sends our chopped vegetables from carrots and onions there with heated oil. Continue frying for about 5 minutes.

Step 5 Then we need to send ready-made, chopped pieces of liver to our vegetables. Don’t forget, the less we cut them, the faster they will cook (important!)

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Step 6 All that remains is to season all the contents thoroughly with pepper, salt and spices, and mix. Start frying for about 10 minutes over medium heat.

Step 7 And while our liver is fried, let's move on to buckwheat. Everything is quite simple here, you just need to wash it and cook it. But do not cook separately. We add it to the liver and add a little salt again.

Step 8 Add a couple of tablespoons of tomato paste there, sprinkle a little sugar. All that remains is to pour in water, but so that it exceeds the level of buckwheat, literally by 2 centimeters. Cook over low heat for 20 minutes. At the very end, you can sprinkle fresh herbs on top. Bon appetit!

In a slow cooker with vegetables

Ingredients:

• 4 dessert spoons of tomato paste;
• salt;
• 2 – 4 bay leaves;
• ½ liter of hot water;
• sunflower oil;
• 350 g sweet peppers of different colors;
• 700 g pork liver;
• 3 pcs. onions

Preparation:

1. Soak the liver in salted water for several hours, changing the liquid periodically.
2. Cut the offal into large cubes, approximately equal in size.
3. Wash, peel and chop all vegetables very finely.
4. Turn on the multicooker in frying mode and pour oil into it.
5. When the fat is well heated, add vegetables into it in order - onions, carrots and peppers. Cook the mixture for 5–6 minutes after adding each new portion of food.
6. Add the liver, mix everything and cook for 12 minutes. Do not fry food until golden brown.
7. Add water with bay leaves and tomato paste, pour in the sauce. Switch the device to stewing mode and cook under the lid for 20 - 25 minutes.

Salt the liver only at the very end of cooking. Otherwise the product will turn out harsh.

Pork liver with sour cream

Ingredients:

• 600 g pork liver;
• 1.5 tbsp. homemade sour cream;
• 2 onions;
• 1.5 tbsp. fat milk;
• spices and aromatic herbs;
• oil.

Preparation:

1. Remove the film from the pork liver and coarsely chop the flesh. Pour milk over the offal for half an hour.
2. Place the pieces in a colander and fry them in hot oil. Add salt and season with selected herbs.
3. Add onion and sour cream. Fry the food for another 3 - 4 minutes.
4. Fill the contents of the frying pan with water so that it completely covers the liver. Simmer the treat for 17 – 20 minutes under the lid.

Ready-made liver, stewed with sour cream, served with any side dish or simply with homemade wheat bread.

Vitamins

How to deliciously stew with potatoes

Ingredients:

• 1 large onion and carrot each;
• 250 g of pork liver, pre-soaked in milk;
• 6 potato tubers;
• butter, coarse salt and seasonings as desired.

Preparation:

1. Chop vegetables, except potatoes, and fry until golden brown.
2. Send them small pieces of liver. Salt and season with seasonings.
3. Add potato cubes to the frying pan and cover everything with salted water. The grounds in the pan should be approximately 2/3 covered with liquid.
4. Close the container with a lid and simmer the dish over low heat until the main ingredient is soft.

The exact cooking time for the treat will depend on the size of the liver pieces.

Pork liver cutlets in a frying pan

Ingredients:

• ½ kilo of fresh pork liver;
• 5 dessert spoons of flour;
• 1 egg;
• 250 g fresh lard;
• onion to taste;
• granulated garlic;
• salt and oil for frying.

Preparation:

1. Immediately cut the offal into pieces and soak for a couple of hours in salted water. Dry with paper towels.
2. Add pieces of lard and onion to the liver.
3. Grind the products together using a meat grinder or chop with a blender.
4. Add egg, salt,
5. Mix the resulting thick dough well.

Spoon the mixture into a frying pan with oil and fry until golden brown.

Secrets of liver preparation from experienced chefs

In order to get rid of the bitterness that is inherent in pork liver as much as possible, it must be soaked in milk for a couple of hours. Just before that you need to remove the film from it. After this procedure, the liver will not only lose its bitterness, but will also become softer.

If you don’t have time, but you need to cook the liver urgently, then you should resort to a faster method. To do this, scald the offal with boiling water. And do this until it changes color.

The article offers several recipes for preparing pork liver fried with onions in sour cream. But there are many others in which you can experiment not only with seasonings, but also with different ingredients. You can add potatoes, carrots, mushrooms, etc. Remember that pork liver in sour cream with onions, stewed or fried, will be delicious if you choose it correctly and take its processing seriously.

Reasons why pork liver tastes bitter after cooking

Near the liver is the gallbladder, and in it itself are the ducts through which bile passes.

If during the cutting process the butcher incorrectly removed the adjacent organ, the offal may be spoiled.

The bile that gets into it will give a strong bitterness, regardless of how the liver was prepared. It spoils the finished dish and makes it practically inedible.

The presence of bitterness in the finished liver is not always a mistake by the butcher who cut the carcass. It happens that the cook himself makes mistakes. For example, it does not cut out bile ducts. When processing an offal, it is imperative to remove all greenish areas of the piece. It is this shade that is characteristic of spilled bile.

Secrets of cooking soft and tasty pork liver

Housewives are always interested not only in why the liver is bitter, but also in how to prevent it or correct an existing problem. In order not to spoil the dish, you need to properly prepare the offal.

In addition to cutting out the bile ducts, you will also need to rinse the liver with ice-cold clean water and remove the film. This is convenient to do with a very sharp and wide knife.

The pork liver itself is quite tough and rough in structure. This can be corrected by soaking the product for a long time.

• It can be filled with plain water (salted) or cold milk for several hours. The fat content of the dairy product does not matter. After this procedure, you will be able to prepare a truly soft and tender treat.
• If the housewife does not have time to soak the offal for a long time, then you can properly prepare it in just a few minutes. To do this, you will need to cook the liver for 1.5 - 2 minutes in salted boiling water. All that remains is to place the meat in a colander, cool and continue cooking.

If the housewife has already prepared pork liver and noticed that the finished dish is bitter, then correcting the situation will be somewhat more difficult. You can do this with a lot of vegetables. Then you will need to pour hot water over the prepared pieces of liver, add grated carrots, onion cubes, 1 - 2 tsp. granulated sugar and simmer over low heat until the liquid evaporates. You can use any spices. For example, add any of the colored peppers, oregano, dried vegetables and granulated garlic.

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.

Small subtleties of cooking

Likewise, in the preparation of liver, there are a number of peculiarities that should be observed. Otherwise, you will end up with a dry and tasteless liver.

1. Usefulness of the liver. You still need to eat it periodically, as it has beneficial properties and will benefit our body.
2. Choose the right product. It is very important to buy a good liver.
   Fresh, good liver has a smooth and glossy surface, and its smell is similar to the smell of regular meat. Smell in particular plays an important role. If there is sourness, it means it is not fresh. Good liver smells a little sweet.
3. Under no circumstances should you take frozen liver! Only fresh.
4. Before starting cooking, many people soak the liver in milk. Why do they do this? We will immediately saturate the liver with milk, and it will become much softer and more tender. Make it soft, it is necessary!
5. It is very important to get rid of the film on the liver before cooking! It is easy to remove, just pour boiling water over the liver. After which, the film peels off very easily.
6. We cut it smaller, so each piece of liver is prepared faster and better.
7. If you are frying the liver, then to get the most delicate taste, you can add a little cream to the container.
8. Pork liver is also an excellent addition to some salads. But here again, everything is not for everyone.
9. Salt and add other spices and peppers are necessary only at the end of cooking, and not at the beginning! Because of the salt, it may happen that it takes away all the moisture, and then the dish will be spoiled!