Beef liver is a very useful product. It contains many vitamins (groups B, A, D, E, K) and trace elements, such as potassium, calcium, copper, fluorine, iron. In addition, beef liver contains a fairly large amount of protein. At the same time, the liver is not a fatty product at all, so it is great for those who follow the figure. Eating it reduces the risk of cardiovascular disease, since heparin, which is part of the liver, just regulates blood clotting. In addition, this product in reasonable quantities is useful to pregnant women, since folic acid, which is in it, contributes to the normal development of the fetus. There are many delicious recipes for cooking beef liver. Her and stew, and fry, and boil, it is added to salads. And we'll tell you the recipes for making cutlets from beef liver.
Hepatic liver cutlets
Ingredients:
- beef liver - 0,5 kg;
- onion - 1 piece;
- eggs - 1 piece;
- cream - 10 g;
- flour - 1 tbsp. a spoon;
- salt, black ground pepper;
- vegetable oil - 40 g.
Preparation
My liver, cleaned of films, dried and cut into random pieces. Onions are cleaned and cut into several parts. Then the liver along with the onion is passed through a meat grinder or crushed in a blender. In the resulting mass, add 1 egg, flour and cream, salt and pepper. We mix everything thoroughly. The dough turns out like a pancake. Now in a frying pan warm up sunflower oil, spread a tablespoon of minced meat on a frying pan and fry from two sides until a ruddy crust appears. The liver itself is prepared quite quickly, so at this stage cooking cutlets from beef liver can end. But if you want, they can still be extinguished. To do this, pour a little boiling water into a saucepan, fold the patties and pat them under the closed lid for about 5 minutes. Stewed patties are made softer.
Cutlets from the liver in the oven
Everyone knows that the dishes cooked in the oven go out more useful than those that were tossed in a frying pan. So we suggest that you prepare delicious cutlets from the liver in the oven.
Ingredients:
- beef liver - 700 g;
- rice - 150 g;
- onion - 2 pieces;
- butter - 40 g;
- eggs - 2 pieces;
- salt and black ground pepper - to taste;
- sour cream - 400 g.
Preparation
The liver is passed through a meat grinder. Chop onion and fry in butter. Rice boil until half cooked, thrown to a colander, to the glass excess fluid. Now we combine all the ingredients, salt and pepper to taste. If the mass is too liquid, you can add a little flour. It is advisable to put the stuffing for about 30 minutes in the refrigerator. Then we take out, on our oiled baking sheet lay out our cutlets and bake in the oven for about 25 minutes. When cutlets already "grabbed", that is a little propeklis, we fill them with sour cream sauce. To make it you need to mix sour cream with salt and pepper, if desired, you can also add greens or chopped garlic.
The recipe for cooking cutlets from the liver
In ordinary meat cutlets usually added bread. This is not done from economy - bread gives finished products splendor. So why not add a little bread to the liver patties? We suggest you try to cook liverballs according to this recipe.
Ingredients:
- liver of beef - 800 g;
- flour - 2 tbsp. spoons;
- onion - 1 piece;
- egg - 1 piece;
- white bread - 150 g;
- vegetable oil for frying;
- salt and pepper - to taste.
Preparation
Pre-washed and cleaned from the films, the liver is cut into pieces and passed through a meat grinder. Bread is soaked, it is better to do this in milk, but it is also possible in ordinary water. Then we twist it together with the onion in the meat grinder. We combine the ingredients, add the egg, flour, salt and pepper. We knead and fry the cutlets on the warmed vegetable oil from two sides. Bon Appetit!