– simple and tasty dish, which you can prepare for a quick lunch or dinner. In addition, fried liver with onions according to our recipe turns out very soft, tender and aromatic. Usually, when I cook liver, so that it turns out soft and juicy in taste, I salt it after it is completely fried and ready to eat. This is the main recommendation for preparing soft and tasty fried liver: add salt after cooking.

Fried liver with onions, recipe

Ingredients:

• 1 kg of liver (pork, beef or veal);
• 2-3 large heads onions (the more onions, the juicier the liver turns out) cut the onions into rings, half rings or cubes;
• flour as needed;
• vegetable oil(odorless) + a piece of butter for greasing the pan
• salt and black pepper to personal taste

How to cook fried liver with onions

1. Before cooking, the liver must be washed and cleared of films and bile ducts. Then beat it through the film.
2. Cut the prepared liver into slices about one centimeter thick, or you can cut it into pieces, like chops, also about 1 cm thick. Roll the liver pieces in flour.
3. Now place the liver on a preheated and greased frying pan. Fry on both sides. Fry the liver for no more than 10-12 minutes. This time is enough for the liver to cook.
4. When the liver is fried, put it in a separate container, and put the prepared chopped onion in the frying pan where the liver was cooked. Fry the onion until transparent, turn off the heat.
5. Salt, pepper and mix the fried liver. Sometimes I use seasoning instead of salt and black pepper. Italian cuisine. I really like the combination of fried liver and Italian seasoning. Now I’ll announce the composition of this seasoning, in case you also want to experiment. It includes: sea ​​salt, rosemary, pink pepper, thyme, tarragon, thyme, basil. When I use this seasoning, there is a simply magical aroma in the kitchen.
6. So, now we place the fried liver on the toasted onion. Mix the liver with onions. Cover with a lid and let it brew for 5-7 minutes. That's it, the fried liver with onions is ready.
7. When serving, you can sprinkle the liver with finely chopped fresh herbs. Boiled or mashed potatoes, rice or buckwheat are perfect as a side dish.

Recipe: Fried liver with onions and carrots

Ingredients:

• beef liver 800 gr.
• onions 3 pcs.
• 1 large carrot or 2 medium carrots
• tomato 1 pc. optional
• sour cream 180g.
• butter 1 tbsp.
• salt to taste

How to cook fried liver with onions and carrots in sour cream

1. Three carrots on a coarse grater, finely chop the onion. We also finely chop the tomato. We prepare the liver as in the first recipe and cut it into pieces.
2. Fry onions, carrots and tomatoes in a mixture of vegetable oil and butter. Fry until soft. Add liver pieces. Fry for 5 minutes. Add sour cream. Mix.
3. Close the lid and simmer for another 15 minutes until done. At the end, add salt and pepper (optional).
4. Cover with a lid and remove from heat. Let the dish brew for 5-7 minutes and serve. It turns out liver fried with onions and carrots, plus delicious gravy from sour cream with tomato (tomato-sour cream sauce).

Fried beef liver with onions is a pretty, tasty and satisfying addition to a home-cooked lunch or dinner. Fried liver goes perfectly with any vegetable or cereal side dish. It is a pity that many housewives do not appreciate this useful by-product. For cooking, it is best to use fresh, chilled liver, since frozen products lose their taste qualities. If the liver is cooked according to all the rules, it turns out very tasty and tender. When frying liver, there are some nuances, which I will talk about in detail and show in this recipe.

Taste Info Second: offal

Ingredients

• Beef liver 560 g;
• Onions 250 g;
• Wheat flour 5 tbsp;
• Vegetable oil for frying;
• Salt;
• Ground black pepper.

How to cook properly fried beef liver with onions in a frying pan

So, our liver is fresh beef. First, you need to remove the film and bile ducts. How do I do this? I take a sharp knife and use the tip to pry the film off the edge of the liver. I dip my fingers in salt to prevent my hands from slipping and remove the film. This is done very easily. I cut out the ducts with a knife, so after frying these places will be hard.

Of course, it is very important to choose a good piece of liver; when you buy it, look carefully at it. There should be a uniform color and if you see that there are a lot of veins and films, then it is better to take another piece of liver.

Cut the cleaned liver into small pieces 5-7 mm thick. Or you can cut into cubes.

Place the prepared liver in a deep bowl and pour cold water or milk for 20-30 minutes. You should not skip this step, the liver will become tastier and softer, especially after milk.

Place the liver in a colander and let drain excess water. Dip each piece in wheat flour on all sides. Meanwhile, place a frying pan with vegetable oil on the fire and heat thoroughly.

Place breaded liver pieces. Fry over moderate heat on one side for about 2-3 minutes. Don't add salt!

Then turn over to the other side and continue frying for the same time. Do not put on the frying pan a large number of liver, the liver should not be fried in a heap, but each piece on its own, this will turn out tastier. If you are worried that you will splash the entire stove, then use a mesh lid for the frying pan.

Some inexperienced housewives often ask the question - how and how long to fry beef liver?

The liver is fried for no more than 8-10 minutes on both sides, the burner temperature is medium. Readiness is checked very simply - cut a piece of liver, if juice flows and not blood, it means that the liver is ready. If you cook the liver too much, it can become tough.

Place the fried liver on a separate plate.

Peel the onions and cut into half rings. Heat vegetable oil in a frying pan. Add onions. Fry until soft, stirring occasionally. If desired, you can fry the onion in the same oil as the liver.

Season the soft onion with salt and ground pepper.

Place liver pieces on the fried onion. Add salt and pepper to taste. Reduce burner flame to low. Cover with a lid and keep on fire for 5 minutes. Then turn off the heat and leave for another 5-7 minutes.

Advice. At this stage, for additional taste, you can add a tablespoon of thick sour cream, mix thoroughly, the liver and onions will simmer a little and become even softer.

Fried beef liver with onions is ready, it turns out soft and juicy. Before serving, sprinkle with chopped herbs if desired. Serve with your favorite side dish or as a separate dish. Bon appetit!

You can fry pork liver in the same way, it will also turn out very tasty.

On a note: It will also be delicious, prepared with onions too.

Liver is a valuable product that is rich in important health benefits. human body substances. It is best to cook it in a frying pan, because fried beef liver is a hearty, nutritious and very tasty dish. It will be perfectly complemented by a side dish of potatoes or pasta.

Fried beef liver with onions

Fried liver with onions is a quick dish that, if you follow the basic rules, turns out incredibly tender and juicy.

You will need:

• 400 g liver;
• bulb;
• 30 g flour;
• clove of garlic;
• 5 g ground pepper;
• the same amount of nutmeg;
• salt and sunflower oil.

Cooking method:

1. Fresh liver is slightly frozen to make it easier to cut.
2. The offal is cut into approximately equal pieces.
3. Flour mixed with salt is poured onto a flat plate.
4. Each slice is rolled on all sides in flour mixture.
5. The prepared pieces are placed in a frying pan with hot oil, where they are fried for about 5 minutes.
6. After the specified time has passed, the liver is transferred to a plate.
7. The onion is chopped into thin half rings and fried in a frying pan where the liver was cooked.
8. After it acquires a golden color, the offal also returns to the pan. The almost finished dish is poured with a small amount of boiling water.
9. The dish is seasoned, crushed with chopped garlic and simmered for 10 minutes under the lid to acquire softness and juiciness.

Cooking in sour cream

Thanks to sour cream, the nutritious by-product turns out to be very aromatic and appetizing.

To complete the recipe you will need:

• ½ kg of liver;
• bulb;
• 200 ml sour cream;
• salt and pepper.

Step-by-step cooking instructions:

1. The offal is washed, freed from the film, and cut into cubes.
2. The onion is chopped.
3. Onion half rings are fried in vegetable oil, to which the liver is added after they acquire a golden color.
4. Everything is salted, peppered, and doused with sour cream.
5. The dish is stewed for 15 minutes.

Step-by-step cooking in flour

Fried beef liver in pieces is prepared very quickly from a minimum food set, which includes:

• 600 g offal;
• 30 g each of flour and sunflower oil;
• a little salt and pepper.

If you want the finished offal not to be hard, you can pre-soak it in milk for two hours.

Stages of creating an appetizing and healthy food:

1. The liver is washed, freed from the film and cut into pieces.
2. In a bowl, flour is mixed with spices, and then poured onto a plate.
3. Pieces of offal are rolled in flour mixture and then fried in preheated oil.

Beef liver fried in batter

A simple dish that can be served alone or with a variety of side dishes.

To enjoy a hearty snack, you need:

• ½ kg of liver;
• bulb;
• 3 eggs;
• 200 g flour;
• salt and spices.

Preparation scheme:

1. The peeled onion is rubbed.
2. The liver is freed from the film and cut into slices 1 cm thick.
3. The pieces are covered cling film and bounce back slightly.
4. The onion pulp is mixed with the liver and left in a bowl under the film for 15 minutes.
5. The eggs are beaten with salt and spices.
6. The flour is poured onto a plate.
7. Each piece of liver is dredged in flour and then in the egg mixture.
8. The liver slices are fried under the lid for 3 minutes on each side.

Tender and juicy liver chops

Sometimes the liver turns out to be slightly dry and even hard, so many people refuse to eat such useful product. The recipe for juicy liver chops will forever change your attitude towards such a nutritious dish.

To fry a liver weighing 300 g, you will need:

• bulb;
• 30 ml mayonnaise;
• the same amount of soy sauce;
• 150 g hard cheese;
• ½ head of garlic;
• salt, spices and sunflower oil.

Basic preparation steps:

1. The onion is peeled and chopped into thin half rings.
2. Garlic cloves are cut into slices.
3. The cheese is grated.
4. The liver is washed, freed from the film and cut into slices 1.5 - 2 cm thick.
5. The liver pieces are covered with cling film, lightly beaten, salted and sprinkled with garlic.
6. The prepared onion is sautéed until golden brown, after which it is laid out on a plate.
7. The chops are placed in hot oil, which are immediately smeared with mayonnaise and poured with Chinese sauce.
8. After frying for 3 minutes on one side, turn the chops over.
9. The second side is covered with onions and cheese shavings, after which the dish continues to fry under the lid for no more than 5 minutes.

With the addition of apples

A dish of German cuisine made from liver with spicy taste It is distinguished by its special tenderness and softness of the offal.

For preparation you need:

• ½ kg of liver;
• 2 green apples;
• bulb;
• a little curry and paprika;
• flour;
• sunflower oil;
• salt and pepper.

Sequence of actions:

1. The pre-cleaned offal is cut into portions, which are laid out on a cutting board, where they are covered with cling film.
2. The pieces are beaten and then rolled in flour with salt and spices.
3. The liver is fried and laid out on paper towel so that it absorbs excess oil.
4. The apples are peeled and cut into cubes, which are fried in the strained oil remaining after frying the liver.
5. The fruits are laid out, and chopped onions are placed in their place, which are sautéed until the bitterness in the taste disappears.
6. Finally, apples, liver and onions are laid out in layers in a ceramic dish, after which the container is sent to the microwave for 2 minutes.

To execute the recipe, you should prepare in advance:

• 500 g liver;
• a piece of bacon;
• 2 onions;
• 100 g flour;
• a pinch of salt;
• 30 g each of butter and vegetable oil;
• a glass of port wine;
• ground pepper.

The work progress consists of performing the following manipulations:

1. The film is removed from the washed liver, and all bile ducts are removed.
2. To obtain greater tenderness, the offal is soaked in milk for half an hour, after which it is cut into steaks up to 1 cm thick.
3. Mix flour, salt and pepper in a bowl.
4. A mixture of oils is heated in a frying pan.
5. The steaks are coated in flour mixture and placed in a frying pan, where they are fried on both sides.
6. After the workpieces are placed on a dish, where they are covered with foil.
7. Place diced bacon and onion chopped into thin half rings onto the remaining oil.
8. The contents of the container are fried for 6 - 7 minutes, after which 15 g of flour is crushed.
9. After 1 minute, the frying is poured with wine, which should evaporate slightly.
10. Next, add a little water to the pan. Simmer the sauce until it thickens.
11. Before serving, the liver steaks are poured with a sauce with very delicate flavor notes.

One of the most inexpensive meat products - beef liver - must certainly be present in the human diet. Her the nutritional value and taste characteristics, high content of vitamins A and B, as well as vital microelements, good digestibility by the body and low fat content make it the best offal. Our recipe "Fried beef liver with onions" will help you prepare a good dish. And the delicate gravy that is present in it will become its highlight.

So, you will need:

Beef liver - 1 kg

Large onions - 2 pcs.

Milk - 150 ml (for soaking the liver)

150 ml (for preparing gravy)

Flour - 2 tablespoons (for making gravy) and for dredging liver pieces

Vegetable oil - 100 ml

Salt - 1 teaspoon

Granulated sugar - 1/2 teaspoon

Ground black pepper - to taste

Water - 350-400 ml

Cooking method:

Wash the beef liver, remove films and bile ducts, cut into slices 1-1.5 cm thick and lightly beat with a meat mallet. Place the prepared pieces in milk and soak them for 25-30 minutes.

Peel the onion, wash it, cut it into 4 parts and chop coarsely.

Place the beef liver soaked in milk in a colander and let it drain.

Prepare a plate with flour in which to roll the liver pieces.

Heat a frying pan, pour vegetable oil onto it. Place coated in flour in hot oil beef liver pieces and fry them until brownish. It is very important not to overcook the liver, otherwise it may become dry. Before turning the pieces over to fry the other side, salt them. Place the fried pieces in a saucepan, cover with a lid and set aside.

Pour a small amount of vegetable oil into a frying pan, put on fire and fry the onion until golden brown.

Place the fried onion in the pan with the liver, sprinkle everything with ground black pepper.

Prepare the gravy:

Pour flour into a glass and add milk to it in small portions, stirring constantly to obtain a uniform mass. Remember that it is necessary to pour milk into flour, and not pour flour into milk.

Pour water into the pan and bring to a boil. Reduce heat and gradually pour flour mixture into the pan, stirring constantly. Add salt, add sugar and then, stirring, bring everything to a boil. Remove from heat and pour the resulting gravy into the pan with the liver.

Use a wooden spatula or spoon to gently stir the pieces fried beef liver with onions in gravy. Place the pan on the fire, bring to a boil, reduce the heat to low and simmer for 25-30 minutes.

Serve the finished dish hot with any side dish - rice or pasta, but it goes especially well with mashed potatoes.

Very tasty fried beef liver with onions in a delicate gravy everyone in your family will love it!

Bon appetit!

So, you have purchased fresh beef liver. Rinse the offal well in running water. Cut out the bile ducts, vessels and remove the film. It can be easily removed. Just pry it up with your hands and remove it. If this is not done, the film will shrink during heat treatment and give the liver a hard and rubbery structure.

Using a sharp knife, cut the liver into portions, 5-8 mm high, so that they are well fried inside.


Place the chopped beef liver in a deep bowl and cover with cold water or milk for a couple of hours. After an hour, the water can be replaced with fresh water.

To deliciously fry the liver, you can marinate its slices in soy sauce for a couple of hours. The marinade is sometimes prepared with the addition of a small amount of white wine (or lemon juice) and grated garlic.

Place in a colander and let drain excess liquid. Dry with a paper towel. Lightly salt and pepper. A mixture of Provençal herbs harmonizes very well with the offal.

Some housewives lightly beat the liver with a hammer before frying to make it soft. To prevent splashes from flying into the different sides, cover the pieces with film ( plastic bag), only then proceed with the procedure. As an option, you can pierce the steaks with a tenderizer.

Bread the liver slices on all sides in wheat flour. Breading helps retain natural juices in the liver, making it tender and soft.

The liver is breaded not only in flour, but also in breadcrumbs. Some recipes call for frying the liver in a lezone.

Heat sunflower oil in a frying pan. Place the liver pieces. Set the fire to low. Cover the pan with a lid. Fry for 4-5 minutes on one side, until lightly browned. Carefully turn over and continue to fry for another 2-4 minutes, also with the lid closed.

How and for how long to fry so that the liver turns out soft and juicy? Dip breaded steaks only into hot vegetable oil. Do not overcook the offal in the pan. It should be fried for no more than five minutes on each side, otherwise it will become tough. Do not make the heat too high, otherwise the slices will burn on the outside and remain raw on the inside. Over low heat, the offal will turn out dry and tasteless. The optimal fire is medium.

Another option for softening the liver is to sprinkle it baking soda and put in the refrigerator for an hour. After an hour, rinse the liver from soda and start frying.


Place the fried steaks in foil and wrap well on all sides. Leave for 15-20 minutes until they are ready. Check readiness by piercing the liver pieces with a fork or toothpick. If pink juice leaks from inside, the steaks need to be cooked a little more or cooked in the oven ( microwave oven). After cooking, serve the dish with any side dish. It is advisable to eat the steak immediately after frying, warm.


Bon appetit!