Cooking the liver seems to many to be a difficult and time-consuming process. And it was done in vain. Knowing the simple rules, you can cook the liver quickly, tasty and effortlessly.
Preparing the liver for cooking
Housewives often do not undertake to cook dishes from the liver due to frequent failures. It happens that the liver turns out to be tough, bitter, dry, or with indigestible sinewy films. In order to avoid these unpleasant moments in the final dish, it is recommended to pre-prepare the liver.
To do this, it must be defrosted and, if possible, freed from films. It's pretty easy to do this on a thawed liver. In order to get rid of the stiffness, the raw liver is soaked in milk for about an hour. This culinary trick will make the liver tender and soft, plus it will practically rid the meat of the bitterness inherent in pork and chicken liver in particular.
If the recipe assumes frying, then the initially tough and coarse beef liver is cut into pieces, rubbed with soda and allowed to lie down for about an hour, after which it is washed well. This preparation option is much more effective than soaking in milk, but is especially suitable for beef.
Quick recipes
If the liver is pre-processed according to the advice above, then it will not be difficult to cook a couple of dishes from it in haste. The simplest option is fried liver with onions.
To prepare this dish, the meat is cut into portions about a centimeter thick, salted and sprinkled with black pepper. Meanwhile, in a frying pan in vegetable oil, onions cut into rings are sautéed. When the onion acquires its characteristic golden color, use a slotted spoon to transfer it to a plate. Next, the pieces of liver are fried in the remaining oil in a hot pan. This process takes about five minutes to fry on each side. The finished liver is laid out on plates, and sprinkled with previously fried onions and herbs on top.
Another option for quick cooking of the liver involves frying, followed by stewing in sour cream. The previously prepared liver is cut into small pieces and fried with chopped onions in vegetable oil. Next, add a spoonful of flour and a few tablespoons of sour cream. If necessary (if the sauce has not covered the pieces of liver), you can add a little hot water. The dish is stewed under a closed lid for about 15-30 minutes and served with a side dish. Mashed potatoes are ideal for garnish. Garnished with herbs before serving.
