Stewed liver with carrots and onions. Fried or stewed liver with onions and carrots - step-by-step recipes for cooking at home with photos How to cook liver with carrots

Rinse the liver, remove the hymen and veins. Cut into large portions 1 cm thick. Beat off the liver pieces on both sides on cling film.

Salt the chopped pieces of beef liver.

Pepper the liver and leave to soak for 10 minutes.

Pour flour into a bowl. Roll each piece of liver in flour on both sides.

Heat a frying pan, pour 1-2 tablespoons of vegetable oil into it and place the liver breaded in flour.

Place the prepared liver on a plate.

Peel the carrots and onions. Chop the onion and grate the carrots on a coarse grater.

Wash the frying pan where the liver was fried and pour 1 tablespoon of vegetable oil into it, then add the onion and carrots and mix.

Add butter to the vegetables and simmer the onions and carrots, stirring occasionally, over low heat until half cooked.

Pour 3 tablespoons of water into the vegetables and place pieces of beef liver on top.

Cover with a lid and simmer over low heat for 10-15 minutes; during simmering, turn the liver pieces over once.

At the end of cooking, you can add herbs and garlic, which will give the dish additional flavor. Appetizing, delicious fried beef liver with onions and carrots is ready! Set the table and serve with any side dish of your choice.

This is not the first time I have cooked fried beef liver with onions and carrots according to this recipe, and it always turns out tasty and tender, try it too.

Bon appetit!

The simplest thing is to fry it in a frying pan. It would seem that there is nothing complicated about this. However, there are more than enough recipes for fried liver. It is fried with onions, carrots, apples, tomatoes, sour cream, prunes, peppers, mushrooms, and potatoes. In a word, this or that recipe has its own subtleties and secrets. Beef liver fried with onions and carrots- This is one of the options for quick and tasty preparation of liver.

Ingredients:

Beef liver – 500 gr.,
Onions – 2 pcs.,
Carrots – 2 pcs.,
Salt and spices - to taste,
Vegetable oil

Fried beef liver with onions – recipe

Before cooking, beef liver must be rinsed under water. Remove films, cut out coarse veins of connective tissue, if any. Next, cut it into small pieces measuring 4 by 4 cm. Prepare the vegetables.

Peel and cut the onions into quarters.

Wash, peel and cut the carrots into slices. If the carrots are large, it is better to cut them into half circles.

Heat a frying pan with vegetable oil. Discard the liver. Stir it with a spatula.

Fry on all sides for 5-7 minutes. During this time, it will be fried only on the outside, but not on the inside. Many people make a common mistake, namely, they start salting the liver at this stage of cooking. This is absolutely not worth doing. Salt will promote the release of juice from the liver, and as a result it will become dry and tough. It is necessary to salt it at the final stage of preparation.

Add carrots and onions to the liver.

Stir with a spatula or spoon.

After this, add spices and salt. The spices used for liver are the same as for meat, although the choice is always yours. By changing the composition of spices, you can get a dish with different shades of taste each time.

Stir again. Cover the beef liver with vegetables. Reduce heat and cook for another 15 minutes, stirring occasionally to ensure even cooking. Beef liver fried with onions and carrots served hot as an addition to the main side dish. And in conclusion, I would like to add that this recipe can be used to prepare not only beef, but also chicken or pork liver. Enjoy your meal. I also recommend preparing

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 cooks can prepare it in many 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. The freshest possible product resembles ripe cherries in color.
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 the calorie content of the finished 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.

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

Classic recipe for beef liver stewed in sour cream

beef liver – 0.6 kg;
onions – 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 in vegetable oil until golden brown. 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 with hot water. Add salt, spices, stir.
Pour the mixture over the liver. Place the pan with it on low heat.
Cover 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 be needed;
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 a pleasant taste and a seductive smell. 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, ground black pepper - to 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 and 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. For gravy, use 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.

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 a soft, juicy and tasty 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 a 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 tough pieces;
to obtain an appetizing golden brown crust, large pieces should be breaded in flour before frying;
salt the liver at the very end of cooking.

Recipe for liver with onions and carrots

Remember simple step-by-step recipes with photos for cooking liver with onions and carrots. Even an experienced housewife will find new options for delicious lunches and dinners. Each recipe differs in the type of offal and the method of 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.

The simplicity of this recipe is captivating, because creating a delicious dish in a short time is the dream of any housewife. Don't be afraid to experiment with spices. A 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:

Process the liver, cut into pieces.
Peel the onion, cut into half rings or in any other way.
Wash and peel the carrots. Cut into strips.
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.
Add vegetables. Cover again for about 5 minutes. Then stir. Add turmeric.
Open the lid of the frying pan and turn up the heat. At this stage, the 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 quick lunch option. 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, vegetable salads or rice are suitable as a side dish.

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:

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.
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.
Grease a frying pan with oil and heat thoroughly. Set on low heat. Add onion and fry until translucent golden brown.
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.
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.
Pour in mineral water, stir, cover with a lid. Reduce heat to low. Simmer for a quarter of an hour, no more.
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 a piquant but refined taste to the dish. It is possible to add other spices based on the personal taste preferences of the cook. 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:

Peel the onion and chop into half rings.
Peel the carrots, cut into circles.
Pour boiling water over the prunes and leave for 15 minutes. If desired, you can cut into pieces.
Wash the liver and remove streaks and films. It is not necessary to soak the product. Cut into medium pieces.
Place the liver in a preheated frying pan with vegetable oil. Set power to minimum. Reduce heat and stir with a wooden spatula.
As soon as the meat begins to change color, add spices (except paprika) and salt. Mix.
Pour in tomato sauce and water. Simmer under the lid for no more than a quarter of an hour.
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 prepare this delicious treat more than once. Thanks to the sour cream sauce, the dish turns out very tender and soft, and 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:

Remove fat from the liver and cut in half.
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.
In a separate frying pan, fry the offal until half cooked, add the frying agent.
Pour in sour cream, add salt and pepper. Cover with a lid and simmer for a quarter of an hour.
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 offal is slightly inferior in nutritional value 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 aromatic herbs are allowed as spices. Stewed liver in milk turns out soft and tasty thanks to the milk sauce. For a healthier diet, serve stewed and steamed vegetables 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:

Treat the liver. Cut into small cubes.
Chop the onion into half rings. Chop the carrots on a coarse grater.
Heat the frying pan. Unload the liver, fry until gray on all sides over high heat.
Add onions, carrots, spices. Fry until golden.
Pour milk into the pan. Once boiling, reduce heat to low. Cover with a lid and simmer for 15 minutes.
At the end, add salt to taste.
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.
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-made liver with onions and carrots goes well with side dishes such as buckwheat, stewed vegetables, and 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:

Wash the offal, separate it from the connective tissue, remove the veins and ducts. Cut into small pieces.
Grate the onion, carrots and garlic on a coarse grater.
Place 3 tablespoons of sour cream in a cup and add a small amount of water. Add spices. Knead the sauce until smooth.
Place the prepared ingredients into the multicooker bowl. Pour in the resulting sauce. To stir thoroughly.
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

step by step recipe with photos

The sweetish delicate taste of stewed liver is loved by many, and it should not be drowned out by any spices: only additives in the form of vegetables have the right to be in the neighborhood.

To prevent this most valuable by-product from being tough, proper preparation is important. You should not cut it into thin pieces: the ideal “format” for stewing is medium-sized cubes, which allow you to retain maximum moisture and softness.

The prepared liver is placed in a very hot frying pan, but then the heat is reduced. This technique causes the outer layers of the protein to fold, preventing the meat juice concentrated inside from leaking out.

Ingredients

beef liver - 500 g
salt - 0.5-1 tsp.
a mixture of ground peppers - 2-3 chips.
wheat flour - 3-4 tbsp. l.
refined vegetable oil - 2 tbsp. l.
broth or water - 1 tbsp.

Preparation

1. We wash the beef liver in cold water and remove any films. Cut into large portions. Salt, pepper and mix them so that the spices are better distributed.

2. Bread each piece in flour and immediately quickly fry in vegetable oil on all sides over high heat until the liver is golden brown.

3. Cut the onions into thin half rings, peel the carrots and chop them on a coarse grater. Place the vegetables in the pan next to the liver and continue frying.