In many cuisines of the world, the liver is the main ingredient in gourmet dishes. And this is not in vain, because it is useful and nutritious. The protein content in the product is the same as in any kind of meat, but there are much more trace elements, and besides, they are more easily absorbed by the body. For this reason, liver-based dishes are key in the diet menu and are indicated for various ailments.
Benefit or harm
Veal liver is considered one of the useful types of offal. It contains a huge amount of trace elements that can enhance immunity. But at the same time, increased consumption of the product can lead to satiety of the body with heavy metals. On the recommendation of doctors, the liver is indicated for people suffering from diseases such as anemia of varying severity, atherosclerosis, diabetes, with infectious diseases, kidney diseases, central nervous system, heart ailments. For people on a diet , liver dishes are an excellent source of all the necessary trace elements, while it is low in calories.
Calorie content and composition
Veal liver, recipes from which are very common, is one of the most dietary types of offal. It has a calorie content of 124 kcal per 100 grams. The product also has a high content of such trace elements:
- vitamins A and B;
- heparin;
- chromium;
- phosphorus;
- magnesium;
- zinc;
- sodium;
- potassium.
For 100 grams of the product, 19 grams of protein, 3.3 grams of fat and 4.1 grams of carbohydrates are necessary.
Secrets of cooking the liver
In order for a dish from the liver to turn out delicious, you must adhere to some recommendations for the preparation of offal. First of all, the high palatability of the product depends on its proper choice. Pieces should be of medium brightness, soft and elastic. Before cooking, it is necessary to thoroughly rinse the pulp, remove films and veins, as well as ducts and bile, if it is preserved in the liver. To make the by-product particularly soft, it can be soaked in milk for two to three hours or blanched in boiling water for five minutes. It is not recommended to subject the liver to prolonged heat treatment, it can become stiff. Frying for 12 minutes and cooking for about an hour is the optimal cooking time for a product such as calf liver. There are various recipes for dishes from it, but one deserves special attention. This is a liver in sour cream.
Veal liver in sour cream sauce
Veal liver can be prepared as a healthy and nutritious meal. Recipes in sour cream are the best choice, as they are light and sophisticated.
To prepare the dish you need:
- calf liver 0.5 kg;
- onion - 2 pieces;
- carrots - 1 piece;
- low-fat sour cream - 200 ml;
- flour - 2 tablespoons;
- roasting oil - 2 tablespoons;
- salt, favorite spices, bay leaf.
A logical question arises: here is the veal liver, how to cook in sour cream? The recipe is pretty simple. It is necessary to prepare the onion. Peel and chop it in any shape. In fact, the amount of onion can be adjusted according to personal taste preferences. Carrots should be peeled and cut into strips or slices. Warm the pan and sauté the prepared vegetables in vegetable oil until tender.
Before cooking, the liver must be soaked in milk for half an hour, and then cut into slices, the thickness of which should not exceed three centimeters. Bread offal and then fry with vegetables. Mix. Cover and simmer for three minutes with constant stirring.
Once the liver is soft, add about half a glass of water, salt and pepper to the pan. Stew for about fifteen minutes and add bay leaf. Meanwhile, mix the sour cream with flour, adding a glass of boiling water and pour into a pan where the veal liver is languishing. Recipes for cooking offal under sour cream contain recommendations on the exposure time of the sauce or its consistency. In this embodiment, the sauce is brought to a boil, and the dish is removed from the heat.
Liver in sour cream in a slow cooker
A delicious dish with sour cream sauce is veal liver. Recipes in a slow cooker will help to prepare a diet product quickly and easily.
Three portions of the dish can be prepared from the prepared amount of the main ingredient. So, you need:
- liver - 600 grams;
- onion - 2 pieces;
- medium carrot - 1 piece;
- sunflower or olive oil - 3 tablespoons;
- breading flour - as needed;
- salt, black pepper.
For the sauce: sour cream of medium fat content 50 ml, 1 teaspoon of mustard, one clove of garlic for flavor, 0.5 teaspoon of dill and parsley, milk or cream - 250 ml, salt and pepper - to taste.
Consider the method of preparing dishes with sour cream from an offal such as calf liver. The recipes of the best cooks contain the following recommendations. First you need to set the “Baking” mode in the multicooker for 1 hour. Thus, the product will be soft and tender.
Peel vegetables and onions and chop into thin arbitrary slices. Carrots are rubbed on a coarse grater. To clear a liver of films, veins and to wash out. Cut the main ingredient into medium sized pieces and brew in flour pre-mixed with salt and pepper.
Pour vegetable oil into the multicooker bowl and lay out the breaded product. Cook for ten or fifteen minutes, stirring occasionally. Then add onions and carrots, and after another ten minutes pour the sour cream sauce. Cook until the signal ends the program and leave to simmer in the switched off device for another five minutes. Thus, the dish will reach, and a very tasty veal liver will come out. The recipes for making sour cream sauces are quite simple, here is one of them: mix sour cream with mustard, chopped garlic, herbs, salt and pepper. Mix everything thoroughly and pour in milk or cream. The sauce is ready.
For garnish, you can use pasta, potatoes, rice or buckwheat porridge.
Liver with mushrooms in sour cream
To prepare the next dish, you need fried veal liver. Recipes can be combined, and from a conventional fried offal to prepare a culinary masterpiece.
For the dish you will need:
- calf liver - 0.5 kg;
- mushrooms (champignons) - 0.3 kg;
- sour cream - 0.3 l;
- onion - 1 piece;
- vegetable oil - 50 ml;
- salt, peas or ground peppers.
Rinse and clean all products. The offal pulp is chopped into small pieces, onions are cut into half rings, champignons are chopped into large plates. Heat the pan and fry the onions on it until golden, then add the mushrooms to it and fry until the water evaporates completely. To leave. Reheat the pan and fry the liver on it from all sides until half cooked, add the fried vegetables and mushrooms and simmer over low heat for fifteen minutes. Pour in sour cream and simmer for another five minutes, adding spices at the end.
Potato and Mushroom Recipe
Delicious offal dishes do not cost only one ingredient, such as veal liver. Recipes can be with various additions, for example, with potatoes and mushrooms. In order to make such a dish fragrant and tasty, you can use ceramic pots. Thus, you can not only prepare the dish in portions, but also effectively serve it.
You will need:
- liver - 300 grams;
- champignons or other mushrooms - 20 grams;
- medium potatoes - 4 pieces;
- onion - 2 pieces;
- sour cream - 3 tablespoons;
- oil - 2 tablespoons;
- salt and a mixture of peppers.
Rinse a piece of pulp thoroughly and remove all films and veins. Cut into small sticks and fry in oil. Boil mushrooms, cut into two, until cooked. Put the liver, mushrooms, potatoes, previously chopped into large pieces, chopped onions, sour cream and spices in a pot. Add a little water (no more than 50 ml) and put to simmer in the oven at a temperature of 180 degrees for 30 minutes
Fried veal liver
Another dish that needs to be appreciated is fried veal liver. Recipes with photos are very tasty, and you can cook such a dish for any event.
To prepare four servings you need:
- veal liver - 800 grams;
- breading flour;
- salt and pepper - to taste;
- vegetable oil - 3 tablespoons.
Cut the liver into thin slices. Mix breading flour with salt and pepper, and then roll in the resulting mixture. Heat the pan over high heat, pour in vegetable oil and fry the liver from two sides to a crust for two minutes on each side. When everything is fried, put it in a warm pan and cover. Soak for five or seven minutes. Everything is ready, you can start the meal.