Properly cooked beef liver is in no way inferior to meat in taste, while the liver contains more trace elements, including iron, phosphorus and vitamin B.
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You will need
- - 700 grams of beef liver;
- - 1 onion;
- - 4 tablespoons of flour;
- - 4 tablespoons of vegetable oil;
- - salt.
Instruction manual
1
In order to fry beef liver, take offal and rinse it well under cold running water, then be sure to let the water drain or dry. Slice the beef liver into medium-sized portions. You can also cut it into pieces the size of a steak.
2
Next, take a white onion, rinse it under running water, peel and cut into half rings. So that the onion does not pinch your eyes, rinse it again in a cleaned state before direct cutting. Grease a small frying pan with vegetable oil and fry the onion on it until golden brown.
3
Take a shallow plate and pour the required amount of wheat flour into it. In this flour, carefully roll each slice of beef liver. Now prepare a frying pan for roasting the liver, pour in it sunflower or olive oil and set it to warm up over medium heat.
4
When the pan is sufficiently warmed, carefully lay the pieces of beef liver on it. Fry each piece for ten minutes on both sides. Before turning the beef liver to the other side, salt it, add seasonings and spices if desired.
5
Put the fried onions on the liver, cover the pan with a lid, reduce the heat to a minimum and fry the liver for another ten minutes, after the time has passed, turn off the heat and let the dish brew for a bit.
6
Roasted beef liver with onions is ready! You can serve the dish with boiled or baked potatoes, mashed potatoes, rice, buckwheat or pasta. Beef liver goes well with stewed vegetables, before serving, you can decorate the dish with fresh herbs.
note
Offal, boneless in flour, will not become hard for a long time. You can also make the liver in full batter if you dip pieces of beef liver in egg yolk before flour.
To give the liver an unusual spicy taste, try adding dark beer to it at the end of preparation, add spices and stew for ten minutes.
No less delicious is beef liver stewed in sour cream or cream sauce with vegetables.
Useful advice
Before roasting, soak the beef liver in fresh cow's milk, the product will become much softer and more tender, besides the milk will absorb all the bitterness that is present in the liver.
Instead of milk, you can marinate the liver in mustard immediately before making it. Mustard will also make beef liver softer and remove unpleasant odors.
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