Everyone knows about the benefits of the liver, but the trouble is that many do not often eat it. They say they do not like. But the thing is that simply many housewives do not know how to cook a liver deliciously!
First, you should know that pork liver is juicier and softer than beef. Therefore, it’s about the “beef liver problems” that we are going to tell you today.
Since it is possible to fry beef liver deliciously only when you have purchased a high-quality product for cooking, the right choice is the main problem of the hostess. First of all, it should be understood that the beef liver should be uniform dark maroon or brown, without light patches. Also try to purchase a product that is not frozen, so that it is easier to determine the degree of freshness. It should be moist and supple to the touch.
Before you fry beef liver, you must remove the film from it and remove the veins and ducts. The film is removed very easily: you need to make an incision from the side with a sharp knife, pry off the film with a knife and pull it up. Usually it is easily separated by a large layer. If a break occurs, repeat the action again.
There is another important condition: the time when salt should be added to the dish. Never salt the liver in advance or at the beginning of cooking - this will make it dry and hard! Since making beef liver soft, it is more difficult if it is an old animal than a young one, then it is proposed to soak it in milk first.
To prevent the liver from being stiff, many cooks prefer to fry it for no longer than 10 minutes. But such a roasting can leave blood inside the pieces, so this method is for everybody. But how to fry beef liver soft, but without blood - often this question is faced by most cooks.
There is only one way out: after a short frying, add water or milk, sour cream or mayonnaise to the pan. And then, having covered the lid, put it out a little. Usually it is at this moment that the dish is salted.
Although some culinary experts give such useful advice on how to fry beef liver tasty and original. Just after the chopped liver is lightly fried in a frying pan in vegetable oil, the appetizing slices are laid out in pots for roast along with the juice that has stood out. Then fry the onion, sliced in half rings, and carrots, grated on a coarse grater or chopped into strips. These ingredients are also distributed in portioned pots.
Now it's time to cook the sauce. For it, you need to mix ketchup with sour cream and add seasonings, salt and pepper to it. Pour the contents of the pots with sauce. And on top, everything is sprinkled with grated hard cheese.
After that, you can cover the pots and put them in the oven for half an hour. You will be pleasantly surprised, to say the least, with a unique, amazing taste of this dish! It can be cooked daily, and you can boast about your skill and in front of the guests.
And there’s a Berlin recipe for liver . This method also saves the hostess from thinking about how to fry beef liver so that both adults and children like it. For this dish you need to take a pound of the main product, two green apples, one onion, a little flour, seasonings - herbs, ground black and red pepper, half a teaspoon of curry, sweet ground paprika - a teaspoon. Salt is added to taste. Cook should be in vegetable oil.
We start to prepare this dish not by removing the film, but immediately, since first we need to beat off the portioned pieces. After falling in flour, we begin to fry - 10 minutes. During frying, you can add pepper, seasonings, salt. Then put the pieces on a paper towel in order to remove excess oil from the product.
Now you should cut the apples into slices, which before this can even be peeled. You need to fry the apples in the same oil on which the liver was cooked so that they are saturated with its taste. Make sure that the apples only reach a state of softness, but do not scatter.
Apples are laid out in a circle on a dish or ceramic dishes (it all depends on where you will bring this culinary delight to readiness, in the oven or microwave), then the liver layer lies around, and in the center is the onion fried until half cooked, mixed with rings paprika and curry. By the way, we fry onions in the same oil where the liver and apples were cooked.
The last stage of cooking takes place in the oven (5-7 minutes) or in the microwave (2-3 minutes). It turns out so delicious and wonderful that you can swallow your tongue with pleasure! Therefore, during lunch, everyone is usually silent, only they knock with spoons.