According to nutritionists and other nutritionists, beef liver is considered one of the healthiest organ meats. The liver is a dietary product, as it contains very few calories compared to other meat products and a minimum of fat. The beef liver contains almost all vitamins and microelements necessary for the body. Many dishes can be prepared from this offal, but it does not always work out what was intended. How to cook beef liver tasty and fast?
Beef liver must be thawed, removed from it all films and veins and cut into medium-sized pieces, the shape can be any: slices, rectangles, squares, straws or assorted. The thickness of the slices should not exceed 1 cm. Pour flour on a plate or a piece of A4 paper, put the liver in it and roll it well. Pour sunflower oil into a frying pan, let it heat up and lay out the blank from the liver, fry first on one and then on the other side. Now attention: how to make the liver soft, juicy and tender?
1. The liver should not be salted during frying or before starting, because salt provokes the secretion of juice and as a result, the liver becomes dry and tough.
2. The liver is fried only over high heat, one to two minutes on both sides.
3. When the liver is ready, add salt, pepper, half a teaspoon of sugar and a piece of butter. These ingredients are added when the stove is off. We cover the pan with a lid and let it stand for 3 - 5 minutes, after which the liver can be laid out on a dish, decorated with herbs and served.
It was, so to speak, an express method of cooking the liver. Cooking a dish takes no more than a quarter of an hour in time. If you have a little time, then you can cook the liver in a different way and the dish will turn out to be no less tasty, rich and healthy.
4. To prepare this dish, you will need a lot of onions, cut 4 - 5 medium-sized heads into half rings, put in the same pan where the liver was fried, add salt and pepper to taste, a little sugar and sauté the onion until light golden brown. We put the pieces of liver in a salad bowl, then make a layer of onion, put a new layer of liver on it, and so on until the ingredients run out. This dish can be served warm or chilled.
5. If there is cream or sour cream available, then there is another way to cook delicious beef liver. When the main dish of liver with onions is ready, put sour cream or cream in the same pan, boil for 5 minutes, you can add a little water, add a little salt, pepper and a couple of tablespoons of butter, cook until thickened. The resulting sauce should be homogeneous, if lumps are found, it is better to strain it through a sieve. Fill the main dish with the resulting sauce.
The beauty of this cooking method is that the liver is not exposed to prolonged temperature exposure, which means that all the ingredients retain their taste.
The more time we fry the liver, the harder it turns out;
You can not stew and fry the liver under the lid, this prevents the acquisition of a delicate and original taste;
To shorten the cooking time, the liver is placed in highly heated oil.
The readiness of the liver is manifested as follows: you need to fish out a piece of the frying pan, cut it and see if the consistency is homogeneous, then the liver is ready.
Send to the store for the purchase of offal, attention should be paid to the edges of the liver, and not to choose the middle, since it contains many large vessels and films that are difficult to remove. Dishes from the middle part of the liver are harder.
