You will need
- veal liver 600 g;
- onion 3-4 pieces;
- refined vegetable oil;
- water or milk;
Take the liver, it is better to use frozen half-melted piece, so it will be much easier to cut. Douse it with boiling water, remove the tape. Try to remove all the large veins and vessels. Then cut it into slices with a thickness of about one centimeter. Rinse them under running cold water. In any container, pour a little water or milk and put back the liver for approximately 30 minutes in order to remove the bitterness.
Onion peel, wash and cut into rings or half rings. In a pan heat the vegetable oil without smell and put the chopped onion. Sauté it until Golden brown.
Will rascality pan with oil. On a flat plate pour the flour, salt and roll the composition of the slices of veal liver. Lay them on the pan. Do this carefully so as not to get burned by hot oil spray. Fry on one side for 3-5 minutes. Carefully turn over the liver, cover and cook for another 2-3 minutes.
The liver place onion, pepper, salt. All mix thoroughly, cover and leave for 3-5 minutes to liver soaked in onion juice. If desired, add sour cream, it will give the dish some flavor.
The finished dish is put on the plate, garnish with sprigs of greenery. For a side dish, serve mashed potatoes, boiled rice or serve as a separate dish. For flavor sprinkle with red pepper.
When selecting veal liver, note its color, it should be smooth, without any spots, the surface is supple and smooth, without the dried up places. In addition, it should have the characteristic smell of fresh meat. Sour smell suggests that the product is spoiled.
Advice 2 : How to cook liver soft
Recipe liver "Stroganoff" is very popular. The liver is soft, gentle and rich taste. As a garnish to this dish can be cooked rice, pasta or potatoes.
You will need
- liver – 500 g;
- onions – 2-3 PCs.;
- sour cream – 250 to 500 g;
- flour – 1 tbsp;
- butter or vegetable oil;
Onion cut into small cubes and place in a pan, add oil and place over medium heat. Simmer until transparent for 15-20 minutes, stirring occasionally. Watch that the onions get fried, otherwise the dish will turn out wrong smell and will taste bitter.
Liver wash, peel from the film and cut into wedges with a length of about 3-4 cm. In a pan heat the oil and place there the liver. Better take veal. If it is from an adult animal, before cooking, soak it in milk or at least water. The time of soaking from 30 minutes to 4 hours depending on the age of the animal.
Stirring constantly, fry the liver over high heat for 2-3 minutes. Add the flour, stir and put in pan with onions. The flour may not add, she plays the role of a thickener for gravy.
When you lay out the liver to the onions, in the pan the crust will remain pripojenych juices. Pour a few tablespoons of water, heat it so the juice is dissolved, and pour this mixture to the main pan.
Put on medium heat, add the sour cream, pepper and mix. Sour cream it is better to take a village, so it is a little sour, then the dish will be more intense. Yes, and the number it needs to put less than the shops. That is, if the shop have 500 grams, enough the village will be 250 grams.
Bring to a boil. Fire reduce to a minimum the pan, cover and simmer for 15-20 minutes.
Ready liver salt, the pan remove from heat and close the lid. Express to walk approximately 3-5 minutes.
You can improve the gravy. For this braised leeks whisk together with sour cream in a blender, bring to boil and then in onion-sour cream mass put the fried liver.
Can add to the finished dish 1 tablespoon of tomato sauce.
Advice 3 : How to cook liver
Cooking liver many people think the process is complicated and time-consuming. And done in vain. Knowing some simple rules you can cook the liver fast, tasty and without much effort.
Prepare liver for cooking
Housewives often not taken to prepare meals from the liver due to frequent failures. It happens that the liver turns hard, bitter, dry, or indigestible stringy membranes. In order to avoid these unpleasant moments in the final dish liver it is recommended to prepare.
For this it must be thawed and free from films. On defrosted the liver to do this quite easily. In order to get rid of the rigidity of raw liver soaked in milk for about an hour. This cooking trick will make the liver tender and soft, plus it practically will save the meat from the bitterness inherent in pork and chicken liver in particular.
If the recipe is supposed to broiling, it is initially hard and rough beef liver cut into pieces, RUB with baking soda and allow to soak for about an hour, then well washed. This study option is much more effective than soaking in milk, but especially for beef.
If the liver is pre-treated in accordance with the tips above, it is not difficult to make from her a couple of meals in a hurry. The most simple variant - fried liver with onions.
For this dish the meat is cut into portions with a thickness of about of an inch, salted and sprinkled with ground black pepper. Meanwhile, in a frying pan in vegetable oil passiruete onions cut into rings. When the onions become characteristic Golden color, with a slotted spoon, you should put it on a plate. Further, the chunks of liver are fried in the remaining oil in a hot pan. This process takes about five minutes of frying on each side. Prepared the liver is decomposed on the plates and sprinkle with previously toasted onion and greens.
Another option for rapid cooking of the liver involves roasting with subsequent quenching in sour cream. The previously prepared liver cut into small pieces and fry with chopped onion in vegetable oil. Then added a tablespoon of flour and a few tablespoons of sour cream. If necessary (if the sauce didn't cover the liver) can pour a little hot water. The dish is cooked under a lid for about 15-30 minutes and served with a garnish. For a side dish perfect mashed potatoes. Before serving, decorated with greenery.