Chicken liver with onions and carrots. Stewing beef liver. Stewed beef liver with onions and carrots. Recipe for stewed beef liver with onions, Venetian style Stewed liver with carrots

Liver is a product that cannot be cooked for a long time. With prolonged heat treatment, it becomes tough and tasteless. You need to fry, stew or boil it quickly, for 10-15 minutes. Despite this, dishes from it turn out very tasty and juicy. If you want to cook something without spending a lot of time, but at the same time, appetizing and extremely tasty, prepare stewed liver with onions and carrots. This dish can be served for dinner or lunch. Suitable as a side dish boiled pasta or rice, vegetable stew or salads from fresh vegetables, mashed potatoes. The liver will “make friends” with any side dishes. We have included a rare ingredient in the recipe - non-carbonated mineral water, which will complement all main products. You only need a little bit of it, but you will undoubtedly feel its presence in the dish.

Ingredients for 3-4 servings:

• Pork or beef liver - 450 g;
• Onion - 1 turnip;
• Carrot - 1 piece;
• Sour cream sauce or sour cream – 110 g;
• Mineral water with gas - 150 ml;
• Mineral water without gas – 100-120 ml;
• Vegetable oil for frying - 50 ml.
• Seasoning: coarse salt, crushed black pepper, paprika, coriander - everything to your taste.

Preparation

Wash the onions and carrots, peel them, chop the onion into half rings or cut into cubes. Grind the carrots in a blender on a medium grater. You can use a regular grater or a mechanical device to chop vegetables and fruits.

Grease the frying pan with oil and place on the stove. Add chopped onion and fry until transparent and yellow.

The liver should be cut into small cubes, approximately 2x3 cm, and soaked in mineral carbonated water for 20 minutes, this will make it more tender. You can also soak the liver in milk.

If the onion is ready, add the liver to the pan and mix with the onion. Fire, if it was weak, increase to medium level.

Stirring vigorously, without allowing the liver to burn or stick to the bottom, fry until the color of the liver changes, it turns brown. This procedure should take you no more than 2-3 minutes.

It's time to add the chopped carrots. It will add a sweet note and soften the taste of the onions.

Next, add sour cream sauce (a mixture of sour cream and mayonnaise in equal proportions) or plain sour cream, put all your favorite spices. Stir for another 3 minutes to allow all the seasonings to release their aromas and permeate the meat. Lift the lid, take out a piece of liver with a fork, and taste it. By this time the meat is no longer raw, nothing will happen to you. If something is missing, you need to add it.

It's time to introduce non-carbonated mineral water, it should not be too salty; in extreme cases, reduce the amount of added salt. Mix all ingredients, cover the frying pan with a lid, and turn the heat to moderate. Extinguishing should take no more than 10-15 minutes. Turn off the heat and simmer the dish under the lid for another 5-7 minutes, it’s ready.

According to our calculations, it took you no more than 25 minutes to prepare the liver with carrots and onions. You can serve.

Instead of sour cream, you can stew the liver in tomato sauce, for this use 2 tablespoons of tomato paste or half a glass tomato juice. The dish will also be tasty if you mix some sour cream and tomato paste for stewing. pork liver with sour cream and tomato sauce is suitable for any side dish.

Surely everyone, if they don’t know, then guess about the benefits of the liver. In addition, it is accessible, has a relatively low cost, and the variety of liver dishes is great. But not everyone likes it because of its specific taste.

If you properly process the liver before cooking, you can get extraordinary results. tasty dish and please even those who just recently couldn’t even look at the liver.

To prepare pork liver fried with onions and carrots, we will prepare the products according to the list.

We clean, wash and grate fresh carrots.

Peel the onion, wash it and cut it into half rings if the onion was small or into quarter rings if it was a large onion.

The liver is suitable chilled or thawed. First you need to soak it for several hours, or better yet, a day in cold water or even milk. Then drain the water (milk) and the liver can be used. Wash it and cut it into small pieces, 4 by 4 cm.

Heat the oil in a frying pan and put the liver there. Sprinkle salt and pepper. After 3 minutes, turn the liver over with a spatula or fork. Fry over medium heat.

After another 5 minutes, pour the chopped vegetables into the pan. Stir and fry over low heat for 20 minutes, stirring occasionally.

Serve the pork liver, fried with onions and carrots, hot along with a side dish or vegetable salad.

Delicious, healthy dish ready! Bon appetit!

Chicken liver with onions and carrots is a delicious dish rich in iron. Chicken liver is more tender than beef or pork, and not at all bitter. However, it is important to prepare it correctly so as not to spoil it or make it tough.

Chicken liver with onions and carrots - a hearty dietary dish

Ingredients

Chicken liver 500 grams Bulb onions 2 pieces) Carrot 1 piece(s) Refined vegetable oil 50 milliliters Salt and pepper 2 pinches Chopped nutmeg 1 pinch

• Number of servings: 6
• Cooking time: 20 minutes

Chicken liver recipe with onions and carrots

Additional ingredients in this dish - onions, carrots and nutmeg - add aroma to the fried liver and enrich its taste.

Cooking process:

• Cut the liver into small pieces.
• Cut the onion into small cubes or thin half rings. Grate the carrots on a coarse grater; you can use a grater for Korean salads.
• Heat the oil in a frying pan, add the liver. Fry until white.
• Add carrots and onions. Fry for a couple of minutes, then add a little water, nutmeg, pepper, Bay leaf, salt and simmer covered for another 5 minutes.
• As soon as the liver turns gray inside and not pink, turn off the heat. If you overcook it, it will become rough and tough.

If you want the liver to have a more ruddy color, first fry it in oil over high heat until golden brown, and then bring it to readiness over a low flame.

Liver in sour cream

This dish can be made less caloric if you use 10% fat sour cream and fry the vegetables in a minimum amount of oil and very quickly.

Before frying chicken liver with onions and other ingredients, it does not need to be soaked. Just rinse, remove the veins and cut. Or you can leave it whole if you like large pieces.

What products will you need:

• Onion – 2 pcs.
• Carrots – 1 pc.
• Liver – 0.5 kg.
• Refined vegetable oil – 3 tbsp.
• Low-fat sour cream – 200 g.
• Water – 0.5 cup.
• Salt, black pepper, bay. leaf - to taste.

Cut the onion into half rings, cut the carrots into thin strips. Fry the vegetables in oil until the onion is transparent. Add the chopped liver to the pan, quickly fry over high heat so that it does not dry out inside and remains juicy. After a couple of minutes, pour in hot water, sour cream and simmer over low heat until tender, about 10 minutes. At the end of cooking, add salt and spices, check the color of the liver in the crack. If it’s gray, the dish is ready.

Proponents of a balanced diet know that meat by-products are no less valuable than the meat itself. Beef liver contains even more vitamins than veal tenderloin and is more easily absorbed by the body. Skilled chefs can cook it different ways, and it will remain tender and juicy. If you are not sure that you will be able to fry this product without drying it out, put it out. Beef liver stewed in sour cream turns out soft even for inexperienced cooks.

Cooking features

Knowing a few things will allow you to cook beef liver in sour cream quickly and tasty, preserving maximum of its beneficial properties.

• Fresh beef liver is tastier, but frozen beef can also be stewed. The main thing is not to expose it to sudden temperature changes. Thawed in the refrigerator, it will retain its structure.
• The darker the beef liver, the longer it lasts. Maximum fresh product The color resembles a ripe cherry.
• Pay special attention to the primary treatment of the liver. It is necessary to remove films and veins from it, since they are dense and will make the finished dish tough, even if it is prepared according to the best recipe.
• To eliminate the bitter taste that beef liver may have, it is soaked in water or milk. The second option is preferable. Soaking time is 1–2 hours. After this, the product must be rinsed again and dried with napkins.
• Liver stewed in sour cream will be tastier if it is pre-fried and breaded in flour. However, this manipulation will affect calorie content ready-made dish. If you are on a diet, skip frying and increase the stewing time for the liver by 5-10 minutes.
• Fresh herbs, spices, and dried herbs will add a pleasant aroma to the dish.
• The inclusion of vegetables will make the snack more juicy, tender, and aromatic.

Mashed potatoes are best as a side dish for liver stewed in sour cream. It can be replaced with pea puree, buckwheat, pasta, vegetable stew.

Classic recipe for beef liver stewed in sour cream

• beef liver – 0.6 kg;
• onion– 0.2 kg;
• flour - how much will be needed;
• sour cream – 100 ml;
• water – 0.5 l;

Cooking method:

• Peel the onion, cut into small cubes and fry until golden brown in vegetable oil. Transfer from skillet to plate.
• Wash your liver. Remove the film and vascular formations. Cut into layers about 1 cm thick. The liver pieces should be the size of medium-sized chops.
• Mix flour with pepper and salt.
• Bread the liver in flour.
• Heat a new portion of oil in a frying pan, fry the pieces of liver in it on both sides, giving each side 2-3 minutes. You need to fry over medium heat.
• Remove the liver from the pan and fry the next batch.
• Place the fried liver in a frying pan, sprinkling it with fried onions.
• Mix sour cream with flour, dilute hot water. Add salt, spices, stir.
• Pour the mixture over the liver. Place the pan with it on low heat.
• Cover with a lid and simmer for 20 minutes after the sour cream sauce begins to boil.

Recipe for the occasion::


Beef liver according to this recipe is tender, soft, and pleasant to the taste. Pairs well with any side dish. Most often it is served with mashed potatoes or buckwheat.

Beef liver stewed in sour cream with onions and carrots

• beef liver – 1 kg;
• onion – 0.2 kg;
• carrots – 0.2 kg;
• sugar (optional) – 5 g;
• flour – 80 g;
• sour cream – 100 ml;
• broth or water - how much will be needed;
• vegetable oil- how much will it take?
• salt, spices - to taste.

Cooking method:

• After washing the liver and freeing it from films and veins, cut it into small pieces, like for goulash.
• Add salt and spices to flour. As for spices, it is better to give preference to a mixture of peppers or curry seasoning. You can add dried spices such as parsley, dill, basil.
• Pour the pieces of liver into a bowl with flour and roll them well in it.
• Heat the oil in a cauldron or deep frying pan.
• Place the liver in it and fry it, stirring, until it is covered with an appetizing crust.
• Peel the vegetables. Coarsely grate the carrots and finely chop the onion.
• Place vegetables near the liver. Fry it with them, stirring, for another 5 minutes.
• Mix sour cream with sugar and place on the liver. Fill everything with water or broth. The liquid should completely cover the liver pieces.
• Reduce heat and simmer the liver covered for 15 minutes.

Liver prepared according to this recipe has pleasant taste, smells seductive. You can serve it with potatoes, vegetable stew or rice.

Beef liver stewed in sour cream with garlic and tomato

• beef liver – 1.5 kg;
• onions – 0.3 kg;
• tomato paste – 50 ml;
• garlic – 3 cloves;
• sour cream – 0.2 l;
• fresh parsley – 100 g;
• water, vegetable oil - how much will be needed;
• salt, black ground pepper- taste.

Cooking method:

• Clean the liver from films, fragments of bile ducts, and vessels. Cut into bars, like beef stroganoff.
• Wash the parsley, shake off the water, chop with a knife.
• Pass the garlic through a press.
• Mix sour cream with tomato paste, salt, spices.
• Peel the onion and cut into small cubes.
• Heat the oil in a cauldron or thick-bottomed pan and fry the onion in it until golden brown.
• Add the liver and fry it over medium heat until it turns pale.
• Reduce heat, spread a mixture of sour cream and tomato paste on the liver.
• Add water so that the liquid completely covers the contents of the cauldron or pan.
• Simmer over low heat, covered, for 20 minutes. Make sure there is always liquid left in the cauldron.
• Add parsley and garlic, stir.
• Simmer for another 5-10 minutes and remove from heat.

The aromatic liver prepared according to this recipe can be served with any side dish. Use as a gravy tomato-sour cream sauce, in which beef offal was stewed.

Beef liver stewed in sour cream always comes out soft and tender. Its taste and aroma depend on the chosen recipe.


Product Matrix: 🥄 🥄 🥄

Liver dishes are not only tasty and easy to prepare, but also healthy. The nutritious meat by-product contains vitamins, important fatty acids and essential microelements. Housewives are often afraid of getting a tough, dry or bitter dish, so they avoid these recipes. Knowing the subtleties and nuances of preparing offal, you can get soft, juicy and delicious liver, be it pork, beef or poultry liver.

How to cook liver with onions and carrots

The dish can be prepared in two ways, depending on the type of heat treatment chosen: stewing or frying. Use a frying pan or a slow cooker. To prepare liver, take beef, veal, pork or poultry offal. The dish is combined with many side dishes: buckwheat porridge, rice, vegetables, mashed potatoes, pasta. To obtain soft and juicy liver

• It is recommended to adhere to the following rules:
• mandatory removal of connective films, large vessels and ducts;
• Pre-soaking in cold milk for half an hour is advisable;
• Place the meat in a well-heated frying pan;
• fry or simmer strictly for a short time, otherwise you will get hard pieces; to get an appetizing golden brown crust
• salt the liver at the very end of cooking.

Recipe for liver with onions and carrots

Remember the simple ones step by step recipes with photos on cooking liver with onions and carrots. Even experienced housewife will find new options for himself delicious lunches and dinners. Each recipe differs in the type of offal and method heat treatment. As for spices and seasonings, everything is at the discretion of the cook. Both primitive ground black pepper and salt and combined seasonings, including coriander, nutmeg, and turmeric, are suitable.

Fried

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 202 kcal/100 g.
• Cuisine: Russian.
• Difficulty: easy.

Simplicity this recipe captivating, because creating a delicious dish in a short time is the dream of any housewife. Don't be afraid to experiment with spices. Non-standard original taste can be obtained by adding ground nutmeg. Remember also about the time of frying the liver - if you overheat it, the dish will become excessively tough.

Ingredients:

• chicken liver – 500 g;
• onions – 2 pcs.;
• medium carrots – 1 pc.;
• ground pepper - a small pinch;
• salt – 1 pinch;
• turmeric;
• sunflower oil.

Cooking method:

1. Process the liver, cut into pieces.
2. Peel the onion, cut into half rings or in any other way.
3. Wash and peel the carrots. Cut into strips.
4. Pour oil into a frying pan, heat well, add pieces of liver. Add salt and pepper. Close the lid and simmer for about 10 minutes, stirring occasionally.
5. Add vegetables. Cover again for about 5 minutes. Then stir. Add turmeric.
6. Open the lid of the frying pan and turn up the heat. On at this stage chicken liver with onions and carrots is directly fried to the desired state. The process will take a little time: 3-4 minutes.

Stewed

• Time: 35 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 181.4 kcal/100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Stewed pork liver with carrots and onions is an easy-to-prepare dish that can be cooked in a short time in a covered frying pan. This is a great option quick lunch. Carbonated mineral water is included as an additional ingredient in the recipe. Even a small amount can make pork liver softer and more tender. Pasta is suitable as a side dish, vegetable salads or rice

Ingredients:

• pork liver – 0.5 kg;
• onion – 1 pc.;
• medium carrots – 1 pc.;
• sour cream 15% – 100 ml;
• sparkling mineral water – 150 ml;
• drinking mineral water – 150 ml;
• vegetable oil – 50 ml;
• ground pepper;
• salt – 1 pinch;
• coriander, paprika - to taste.

Cooking method:

1. Treat the liver. Cut into square pieces measuring 3x3 cm. Soak in mineral water with gas for half an hour - this will make the meat more tender.
2. Peel the vegetables. Cut the onion into half rings, chop the carrots on a medium grater. Can be passed through a food processor with a fine attachment.
3. Grease a frying pan with oil and heat thoroughly. Set on low heat. Add onion and fry until translucent golden brown.
4. Add liver pieces and mix. Set the burner fire to medium level. Stir constantly to avoid burning. Fry until the liver changes color and turns brown. Approximate time – 2-3 minutes.
5. Add carrots, sour cream (or sauce), season, add salt. Stir constantly so that the spices reveal their aromas and give the meat new taste qualities.
6. Pour in mineral water, stir, cover with a lid. Reduce heat to low. Simmer for a quarter of an hour, no more.
7. The dish is ready. Can be served with any side dish.

With prunes

• Time: 35 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 209.7 kcal/100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

The excellent combination of pork and prunes will not leave even a gourmet indifferent. The use of paprika and tomato sauce in the recipe will add a mild spiciness and piquant, but exquisite taste. It is possible to add other spices based on personal taste preferences culinary specialist. Serve boiled rice, spaghetti, buckwheat or baked potatoes as a side dish for pork.

Ingredients:

• pork liver – 0.4 kg;
• prunes – 150 g;
• tomato sauce– 80 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• sunflower oil;
• paprika;
• salt, spices.

Cooking method:

1. Peel the onion and chop into half rings.
2. Peel the carrots, cut into circles.
3. Pour boiling water over the prunes and leave for 15 minutes. If desired, you can cut into pieces.
4. Wash the liver and remove streaks and films. It is not necessary to soak the product. Cut into medium pieces.
5. Place the liver in a preheated frying pan with vegetable oil. Set power to minimum. Reduce heat and stir with a wooden spatula.
6. As soon as the meat begins to change color, add spices (except paprika) and salt. Mix.
7. Pour in tomato sauce and water. Simmer under the lid for no more than a quarter of an hour.
8. Load onions, prunes, carrots. Add paprika to give the sauce a deeper red color. Cover the pan with a lid and simmer for 10 minutes. By this time, the vegetables and prunes will have softened.

In sour cream

• Time: 40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 125 kcal/100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Poultry offal is a good choice for preparing lunch. Liver in sour cream with onions and carrots is a great addition to any side dish. Everything is prepared very simply and quickly, and the best part is that your family will ask you to cook it delicious treat more than once. Thanks to sour cream sauce the dish turns out very tender and soft, and the notes of garlic add a rich aroma.

Ingredients:

• chicken (turkey) liver – 0.8 kg;
• onions – 2 pcs.;
• garlic cloves – 2 pcs.;
• carrots – 2 pcs.;
• sour cream 25% – 200 g;
• vegetable oil - for frying;
• salt pepper.

Cooking method:

1. Remove fat from the liver and cut in half.
2. Peel the carrots and chop into strips. Cut the onion into half rings. Grind the garlic through a press. Fry everything in a frying pan with oil until golden brown.
3. In a separate frying pan, fry the offal until half cooked, add the frying agent.
4. Pour in sour cream, add salt and pepper. Cover with a lid and simmer for a quarter of an hour.
5. Serve with warm mashed potatoes or buckwheat.

Stewed in milk

• Time: 30 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 138 kcal/100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Beef by-product nutritional value is slightly inferior to meat, but significantly exceeds it in the content of vitamins A, E, D and group B. Contains microelements necessary for the human body: Ca, Fe, K, Na, P, Mg, Zn. Any spices are allowed aromatic herbs. Stewed liver in milk it turns out soft and tasty thanks to milk sauce. For more healthy eating Stewed and steamed vegetables are served as a side dish.

Ingredients:

• beef liver – 400-500 g;
• milk – 400 ml;
• carrots – 1 pc.;
• onions – 2 pcs.;
• vegetable oil – 2 tbsp;
• ground coriander and cumin – 0.5 tsp each;
• chopped greens - for serving;
• salt, black pepper.

Cooking method:

1. Treat the liver. Cut into small cubes.
2. Chop the onion into half rings. Chop the carrots on a coarse grater.
3. Heat the frying pan. Unload the liver, fry until gray on all sides over high heat.
4. Add onions, carrots, spices. Fry until golden.
5. Pour milk into the pan. Once boiling, reduce heat to low. Cover with a lid and simmer for 15 minutes.
6. At the end, add salt to taste.
7. The gravy will become thicker if you add a teaspoon of flour to it. Mix it thoroughly so that no lumps form. The mixture must be brought to a boil, turn off the stove.
8. Serve with side dish and herbs.

In a slow cooker

• Time: 40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 145.7 kcal/100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Beef liver is deservedly considered a useful by-product, which is a source of protein and B vitamins. To create a dish, it is better to use a combined seasoning that contains paprika, black pepper, dill, marjoram, nutmeg, and coriander. Ready liver with onions and carrots goes well with side dishes such as buckwheat, vegetable stew, mashed potatoes.

Ingredients:

• beef liver – 0.8 kg;
• carrots - 1 pc.;
• garlic – 5 cloves;
• onion – 1 pc.;
• sour cream 25% – 3 tbsp;
• greens - optional;
• spices, salt.

Cooking method:

1. Wash the offal, separate it from the connective tissue, remove the veins and ducts. Cut into small pieces.
2. Grate the onion, carrots and garlic on a coarse grater.
3. Place 3 tablespoons of sour cream in a cup and add a small amount of water. Add spices. Knead the sauce until smooth.
4. Place the prepared ingredients into the multicooker bowl. Pour in the resulting sauce. To stir thoroughly.
5. Set the appliance to the “Baking” mode with a cooking time of 30 minutes. To make the gravy thicker, you can add a spoonful of flour. Stir occasionally to prevent burning. 5 minutes before the dish is ready, add chopped herbs.

Video