Recipe for stewed pork liver in a frying pan. Pork liver stewed with onions and carrots. Basic rules for choosing pork liver that everyone should know

Among the huge variety of by-products, liver is the most useful and nutritious. It contains a large amount of vitamins necessary for our body (A, E, B, PP, and others), minerals and trace elements (calcium, iron, iodine, phosphorus and many others). Beef liver is considered the richest in valuable substances.

This healthy product can be prepared in different ways - fry, stew, boil, bake, make liver pancakes and even liver cake, pates, beef stroganoff. And how good are salads and snacks based on it! Almost any side dish will suit the liver: potatoes in the most different types, pasta, rice, buckwheat and other cereals, vegetables, fresh and prepared in various ways.

What is good about stewed liver?

The stewed liver turns out to be especially tasty - tender, very soft, incredibly tasty. In addition, stewed liver has other advantages compared to other cooking methods:

• stewed liver turns out softer and more tender;
• when stewing, the liver takes on the taste of additional ingredients;
• a huge selection of recipes and sauces for stewing;
• a wide variety of ways to prepare stewed liver (frying pan, pots, slow cooker);
• there is no need to pre-soak the liver to get rid of bitterness (as before cooking the liver);
• fried liver often turns out dry and tasteless - cooking it requires some skill. Stewed liver This definitely won't work.

The only disadvantage of stewed liver is that it must first be fried, otherwise an unpleasant bitterness will be felt.

Methods for stewing liver

You can stew the liver in the usual way in a frying pan with any sauce, in ceramic pots (adding potatoes and mushrooms), or you can bake the liver in the oven along with vegetables. The easiest way to cook, perhaps, is to stew the liver in a slow cooker. You can always experiment and try different recipes.

The sauce can be sour cream, creamy, tomato, spicy with spices and herbs, mushroom, piquant with the addition of cognac, figs, apples, prunes and orange juice.

In order for the liver to come out soft and tender, you need to know certain subtleties and nuances and, when preparing this capricious product, strictly follow the rules, which we will talk about now.

Choosing liver for stewing

The quality of the product undoubtedly affects the taste of the dish, so the choice of ingredients must be taken very seriously. When choosing between fresh or frozen liver, preference should be given to fresh.

Before you buy a liver, you need to carefully examine it - it should be smooth, elastic, and the color should be even, there should be no stains or dried areas on the surface.

The smell of good, fresh liver is slightly sweet. A sour smell is a sign of a low-quality product.

The most popular in our country are beef, pork and chicken liver.

• Beef liver is tougher and rougher than pork liver, but it contains more useful substances. It is covered with a rough film, which makes cooking somewhat difficult.
• Pork liver is fattier, but at the same time softer and more tender. Its taste has a slight bitterness.
• Chicken liver is considered dietary product, it is low in calories, but contains many vitamins.

The choice of liver is determined only by individual taste preferences.

How to prepare liver for stewing

Beef liver is covered with a tough film. It must be removed before cooking in any way. The liver must first be washed in cold water. To make the film easier to remove, the washed liver can be placed in warm water for a couple of minutes. Then you need to cut the liver on one side, and, prying the film with a knife, carefully pull it off.

All large veins, fat, and bile ducts must be removed, otherwise the finished liver will turn out tough.

The liver for stewing should be cut into small pieces, about 1.5-2 centimeters.

How to stew liver correctly

It is better to first fry the liver over medium heat, no more than 5 minutes. Afterwards you can start stewing. Cooking in this sequence ensures a perfectly soft and tender dish. When stewing, the liver is soaked in sauce and spices, so the dish becomes especially juicy and aromatic.

It is better to salt the liver at the end of cooking. Salt takes away moisture, and this can cause the liver to become dry.

Delicious stewed liver recipes

• A classic recipe is liver stewed in sour cream. Sour cream can be replaced with milk or cream; in any case, these ingredients make the liver tender and airy. After frying, the liver should be stewed with sour cream and spices for no more than 15-20 minutes.
• Liver stewed with mushrooms is also very tasty. The mushrooms need to be fried separately, then added along with the broth to the liver and simmered for about 10 minutes. For more flavor, you can add herbs and garlic.
• An unusual taste is obtained by stewing the liver in wine. You can use additional potatoes and sour cream in this recipe. Fry the potatoes and liver, mix sour cream with spices and wine, gradually add to the liver. Simmer for 10 minutes.

Video recipe: chicken liver stewed in sour cream in a slow cooker

Stewed liver is very simple to prepare, but incredibly tasty and healthy dish. Large selection variety of recipes, an easy and quick cooking process, simple and affordable ingredients - all this makes stewed liver one of the favorite dishes of both novice housewives and experienced cooks.

Liver is one of the healthiest and most affordable staple foods, but not everyone likes its taste. And the usual processing methods do not always preserve such valuable microelements in its composition, and not every type of liver can be prepared in an original way. But even the most “problematic” pork liver can be made incredibly tasty, and you don’t even have to spend a lot of time. Pork liver stewed with carrots and onions is an original main dish that will appeal even to those who don’t like the taste of liver.

Ingredients

• pork liver – 500g
• carrots – 1 pc. (large)
• leek – 150g (can be replaced with 1 onion)
• vegetable oil for frying
• salt - to taste
• ground black pepper - to taste

How to stew pork liver with onions and carrots

First of all, thoroughly rinse the liver under cold running water. Then we need to blot the liver with a napkin so that there is no excess moisture left on it. Too much liquid can cause the liver to simply cook in the pan instead of frying. In order to prevent this, we will use a napkin. Then cut the liver into small slices (3-4 cm) and place in a heated frying pan, sprinkled with vegetable oil.

While the liver is frying, let's start with the carrots. We clean it and grate it on a fine grater (the finer it is, the faster the dish will cook). Don't forget to stir the liver in the pan so that it doesn't burn.

If instead of leeks you took regular onions, then you need to cut them into quarters of rings and add them to the liver about 2-3 minutes before the carrots.

After the liver has lightened (fried on all sides), we can add grated carrots to it. Mix it with slices of liver, cover the pan with a lid and simmer. If necessary, you can add a little water to the pan.

Now we thoroughly wash the leek, cut off its edge, and cut the base of the leek once lengthwise. Then we cut it crosswise - we get half rings of leeks. We take only the white part of the onion: the green part can then be used for cooking fresh salads with vegetables.

Stew recipe pork liver It will be useful not only for those who eat according to Tatyana Malakhova’s system. After all, we all need to eat varied and include everything in our food. healthy products, so necessary for the functioning of our body.

Liver is rich in vitamin A, which helps improve brain function, normalizes vision, promotes normal kidney function, ensures smooth skin and strong teeth. Contains liver and B vitamins, vitamins C, D, E, PP.

We will need:

pork liver 300g curd whey (kefir) 1 liter Defrost the pork liver and wash it thoroughly. We clean from films and ducts.

Cut into small pieces. It's not that easy to cut. The liver is slippery and always tries to escape. Hold a piece of liver with a fork and cut off small pieces with a sharp knife.

Before stewing and frying, it is recommended to soak any liver, especially pork liver. The bitterness leaves her. Fill with curd whey (or kefir) and soak for at least three hours.

After three hours, place the liver in a colander and let the serum drain. Heat a dry frying pan with a non-stick coating well and put the liver pieces in there with a fork.

Fry over medium heat on one side for seven minutes, then turn over to the other side.

Liver is very tasty when served hot! Stewed liver is suitable for lunch for those who eat according to

Meat by-products are affordable and healthy. At proper preparation they can turn into delicious dish, which will please even the pickiest gourmet. Pork liver stewed in sour cream turns out tender and soft even for inexperienced cooks. This is one of the easiest to prepare and inexpensive hot snacks that can be made in just half an hour. The recipes for this dish will help you out when you need it. a quick fix cook delicious dinner or a hearty lunch.

Cooking features

If you follow the technology for preparing pork liver stewed in sour cream, there should be no failures. Additional guarantees will be provided by knowledge of several important points.

• When stewed, pork liver will turn out more juicy if it has not been frozen before. If the product has been frozen, it must be allowed to thaw in the refrigerator, without a temperature difference. Otherwise, there is a risk of getting a dry liver.
• When purchasing, be sure to evaluate the freshness of the liver. You should not take a product that has an unpleasant sour smell, or is covered with a dry crust that has formed from the piece lying on the counter for a long time.
• To remove the bitter taste and make the liver juicy, soak it for an hour in water, milk or whey. The best results can be achieved by using milk.
• Before cutting into pieces, the liver must not only be washed and dried, but also freed from film, fragments of blood vessels and bile ducts. The liver is cut either into layers about 2 cm wide, or into small pieces, like for goulash or beef stroganoff.
• The liver turns out juicier and more tender if it is stewed with vegetables. Spices, herbs and fresh herbs will also not be superfluous.
• Most recipes call for frying the liver over high heat until a crust forms. It is advisable to do this, since the crust allows the product to retain its juiciness. You can do without frying - pork liver in sour cream will still come out juicy. In this case, the extinguishing time is increased by 5–10 minutes.

Cooks have come up with many recipes for cooking pork liver in sour cream. Having understood general principles cooking and practicing with proven recipes, you can create your own version of this dish.

Pork liver stewed in sour cream and onions

• pork liver – 0.5 kg;
• sour cream – 0.25 l;
• onions – 0.2 kg;
• salt, spices - to taste;
• flour – 30 g;

Cooking method:

• Peel the onion and cut into thin half rings.
• Rinse the liver and dry with napkins. Remove the film from it. After cutting into several parts, cut out areas with vascular formations and veins. Cut into pieces, like goulash.
• Place the onion in the vegetable oil heated in a frying pan and fry it until golden brown.
• Place the liver in the pan and fry it, stirring, over medium heat without a lid for 5 minutes.
• Reduce heat, leave for 2-3 minutes.
• During this time, mix sour cream with salt and spices. If desired, it can be diluted with water, but not more than half.
• Sprinkle the liver with flour and stir.
• Fill with sour cream. Simmer covered for 10 minutes.
• Turn off the heat and leave the liver covered for another 10–15 minutes.

Recipe for the occasion::


Before serving, it doesn’t hurt to sprinkle the liver with fresh herbs. You can complement the dish with a side dish of potatoes, buckwheat, and pasta. Use the sauce remaining in the pan as gravy.

Pork liver stewed in sour cream with garlic and mustard

• pork liver – 0.4 kg;
• milk – 0.2 l;
• sour cream – 0.5 l;
• onions – 150 g;
• table mustard – 5 ml;
• garlic – 3 cloves;
• fresh dill, parsley and celery – 50 g;
• salt, spices - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• The liver, after clearing of films and veins, cut into bars and soak in milk. Place in the refrigerator for an hour.
• Mix sour cream with garlic and mustard passed through a press. Add salt, pepper, stir. To obtain a less thick sauce, you can use less sour cream, bringing it to the desired volume with water.
• Cut the onion into half rings, fry in oil until golden brown, remove from the pan.
• Place the liver in a colander. When the milk has drained, place it in a frying pan with hot oil. Fry until a crust appears.
• Turn down the heat. Add onion. Fry for 5 minutes over low heat, covered.
• Fill in sour cream sauce. Simmer the liver under it for 10 minutes.
• Add chopped herbs, stir.
• Remove the pan from the stove. Leave the liver to steep under the lid for 10–15 minutes.

Tender liver with a spicy taste is unlikely to leave you indifferent. Don't forget to generously top it with sauce when serving.

Pork liver stewed in sour cream with carrots

• pork liver – 0.3 kg;
• carrots – 0.2 kg;
• onions – 0.2 kg;
• sour cream – 150 ml;
• water – 0.5 l;
• vegetable oil - how much will be needed;
• salt, spices, including coriander - to taste.

Cooking method:

• After washing the liver, freeing it from film and tendons, cut it into small pieces.
• Peel the vegetables.
• Cut the carrots into strips, the onion into small cubes.
• Heat oil in a frying pan and add vegetables.
• Fry them over low heat until they become soft.
• Add liver to vegetables. Fry it with them until it turns light.
• Salt and season the liver. Of the spices, coriander is mandatory, ground black pepper and bay leaf. You can add other seasonings as well.
• Place sour cream on the liver and stir.
• Fill with water and cover with a lid. Simmer for as long as it takes until the liver becomes soft and the liquid in the pan takes on the consistency of gravy.

Pork liver, stewed this recipe together with vegetables, can be served without a side dish. It also goes well with buckwheat, pasta, and mashed potatoes.

Pork liver stewed in sour cream is easy and quick to prepare. Even an inexperienced cook can make a tasty dish from this product.


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To prevent the liver from turning into rubber, you need to cook it very quickly, literally 10-15 minutes and that’s it. Therefore, today I offer a simple, unpretentious recipe for stewed pork liver with onions and carrots.

Despite the budget version of this dish, overall it turns out not only tasty, but also healthy. After all, pork liver occupies an honorable place among various offal products and contains large amounts of iron, calcium, zinc and other substances valuable to our body. Therefore, we simply need to use liver periodically.

And you can serve it with anything. My family, for example, really likes it as a side dish. mashed potatoes or boiled rice. I recommend you try it too!

So let's begin!

To prepare stewed pork liver with onions and carrots, prepare the ingredients according to the list for the recipe.

Soak the pork liver in cold water and leave for 30 minutes.

Then clean the offal from films and large vessels and rinse again in cold water. Cut into portions, salt and pepper to taste.

Heat vegetable oil in a frying pan and add the liver.

Fry over maximum heat for 1 minute on each side, until a light crust appears.

Meanwhile, peel the vegetables. Cut the onion into half rings, carrots into thin slices or cubes. Add chopped vegetables to the liver.

Cook, stirring, until the onion is translucent, about 2-3 minutes.

Pour the contents of the frying pan with clean filtered water, add black peppercorns and a little more salt. If desired, you can use aromatic herbs that you are used to adding to meat dishes.

Bring to a boil and simmer over low heat for about 10-15 minutes, depending on the size of the pieces.

That's all, stewed pork liver with onions and carrots is ready. It should be served hot, it is very tasty with boiled rice or mashed potatoes.

Bon appetit!