The benefits of the liver and the stunning taste of dishes from it are not a secret for anyone. The easiest and fastest to cook pork, chicken or beef liver, fried with onions. The recipe in its simplest execution is known, perhaps, to everyone. However, for all its simplicity, not always a novice cook can boast a decent result - secrets, tricks and subtleties exist in the preparation of any dish. This article reveals secrets and offers options for more complex (but also more delicious!) Dishes from fried liver.
Just a liver with onions
The dish is primitive to amazement, if you know how to cook. Fried liver with onions will remain soft under two conditions:
- Do not keep in the pan for a long time. That is, fry over high heat.
- Salt at the very end. From salt, the offal tends to become tough and hard if introduced at the beginning of cooking.
If you are preparing the most ordinary, without any frills, fried beef liver with onions, the recipe prescribes to wash the offal well and remove all kinds of films from it. Then it is cut into small cubes, each of them is dipped in flour and quickly fried. As the barrel is browned, a piece is turned over, and the browned side is tinged. When the slices are ready, they are transferred to a plate and salted, and onion semicircles are placed in the freed pan. Gilded - put to the liver and in the covered state hold for five minutes.
Venetian liver
The preparation method is significantly complicated and additional components will be required. But it turns out a very tender and juicy beef liver, fried with onions. A step-by-step recipe looks like this.
- In a pan mixed olive and butter in equal quantities.
- When the mixture warms up, chopped onion is fried in it. It is cut arbitrarily, as you like - in cubes or half rings.
- As soon as the onion is browned, small pieces of the liver are thrown to it (about a quarter of a kilogram); over a rather large fire, they are fried from all sides.
- Having achieved a pronounced blush, pour a glass of broth and the juice of half a lemon.
- After about five stews, chopped parsley greens is poured, and the pan is immediately removed from the stove.
When serving, the liver can be sprinkled with onion, feather and zest. She does not need additional spices - and so it turns fragrant and tasty.
Fried liver in sour cream
Sour cream is an indispensable component for the preparation of many meat dishes. Good in it and beef liver, fried with onions. The recipe proposes to soak small pieces of the liver for half an hour in milk (not necessary, but tastier) and beat off very lightly. Each slice (in this case - not breaded in anything) is very quickly fried, salted and peppered. In a separate frying pan, a large amount of onion is fried to a tidbit. For each slice of the offal, a heap of golden frying and a spoon of sour cream are laid out. Then you can fry on the stove under the lid, or you can put it on a sheet and bake for about a quarter of an hour.
Apple and onion recipe
You will not especially surprise anyone with sour cream. But this version can even amaze culinary experts with great imagination. The fried beef liver with onions is even more airy, the recipe of which is supplemented with apples. It is nice that he almost does not require additional gestures from the cook. A pound of offal (naturally washed and peeled) is quickly fried - until there is no blood discharge when punctured. Large slices of two apples are laid in the pan (without seeds, but it is possible with a peel). After three minutes of co-frying, coarsely chopped two onions are thrown in and pepper and salt are added. After five minutes, you can cover for dinner.
Soy sauce liver
For this delicacy, the offal must be cut into small sticks and soaked for ten minutes in soy sauce. During this time, the oil in the pan will have time to heat up. Thanks to marinating, a very soft and unusual beef liver fried with onions is obtained. The recipe also includes pickled garlic - best in sour cream with honey, but any other will do. It needs a little, just two slices. In extreme cases, fresh can be taken, just get ready for the fact that the smell will be more harsh. The liver quickly fries; in parallel, two chopped medium-sized onions are sprinkled with a spoon of sugar. When the liver is almost ready, onion is added to it. On high heat, it quickly caramelizes and gives the finished dish a simply inexpressible charm.
Even those who do not really appreciate offal will certainly enjoy beef liver fried with onions. The recipe (any of the proposed) can be improved! Good luck with your culinary experiments.