Beef liver is a low-calorie and very healthy product, rich in vitamins and essential microelements for the human body. But many people, especially children, do not like dishes from this semi-finished product, because they call them tasteless. The main reason for this is incorrect cooking technology.
"Liver cake" will not leave anyone indifferent. Beef liver (kilogram) is thoroughly washed, cleaned of all veins and excess fat. Next, you need to crank it in a blender, along with the onion and peeled head of garlic. Add 2 raw eggs, a little flour and salt to the minced meat. Mix thoroughly until the dough becomes homogeneous. Next, we start baking pancakes, frying on each side for five to seven minutes, and preparing the filling. Coarsely grate the carrots, chop the onion very finely, fry in butter until ready and cool. Now form a cake. Each pancake is smeared with mayonnaise, then a little filling is laid out and the next layer is laid. Continue this way to the end and put in the refrigerator for 2 hours.
You can cook pancakes at the same time, making more pancake mix. Warm the pan, grease with oil. Next, bake pancakes from the liver, as usual. Serve with mayonnaise, crushed garlic and chopped dill sauce.
Cooking the liver with beef roll will require considerable time. There are several options for how to do this.
The first option is a roll with butter. Beef liver (1 kg) is cleaned and boiled for an hour. At this time, grate coarsely at least three hundred grams of carrots, chop the same amount of onions and fry all the ingredients until they are ready. Mix the components and turn through the meat grinder at least three times, adding a little salt and ground black pepper. Only in this case the roll will be very tender and soft. Next, lay the stuffing on the cellophane, roll it out so that the thickness is not more than 0.8 mm. Spread butter cubes on the surface, roll them tightly and leave them in the refrigerator overnight. Cut with a very sharp knife, dipping it each time in hot water.
The second option is a roll with boiled eggs and mushrooms. Cooking beef liver should be the same as in the first case. For the filling, boil a few eggs and cut them into a medium cube. Chop mushrooms and fry with onions. Mix all components, spread over the surface of cellophane and roll up.
The third option is the "Tender" roll. Beef liver (0.5 kg) is thoroughly washed, cleaned of all films and cut with an average cube. Fry 150 grams of pork fat in a pan without adding oil. The carrots are rubbed coarsely, and 3 onions are finely chopped. First, vegetables and butter are added to the pork to the stewpan, fried to a ready state, and then the liver is put. Stew the dish for about forty minutes under a lid over low heat, salt in the end, add any spices to your liking. Pass the finished mixture through a meat grinder three to four times in the form of heat. Then add half a pack of soft butter and mix thoroughly. Make a small briquette from the minced meat and leave it in the refrigerator all night.
You can quickly cook gravy with beef liver. Semi-finished product (0.5 kg) cut into cubes and fry with chopped onion. Add a large spoonful of flour, salt and champignon plates (200 g) to the pan, sautéed in butter. Make a mixture of half a glass of sour cream, saturated broth, a piece of butter. Pour everything into a pan and simmer until it becomes thick.
Bon Appetit!