How to fry beef liver?

Despite the fact that many do not tolerate beef liver, it can not be denied that it is rich not only with a whole set of trace elements, but it is also a good source of protein, being at times more accessible than meat. The most popular way of cooking the liver is to roast it, before which it will certainly be prepared, removing the ducts and removing the film from the surface.

Details on how to fry beef liver is original and tasty, we will tell in the following recipes.

How delicious to fry the liver with beef and onions?

One of the main companions of the beef liver is the onion. It gives the prepared dish not only a pleasant aroma, but also a sweetish taste.

Ingredients:

• onion - 275 g;
• butter - 15 g;
• beef liver - 430 g;
• lemon juice - 35 ml;
• handful of green parsley.

Preparation

If you did not know how to fry a beef liver to make it soft, then the secret is simple - you just do not need to overcook it. In the framework of this recipe, we will divide the liver into not thick plates, so that the preparation from each side takes no more than two minutes.

First, on the melted butter, save the onion until it gets a caramel shade, it will take about 10-15 minutes, provided the heat is not too strong. After, the onions are transferred to a separate plate, and instead of it the liver is sent to the fire. Pieces season with each side, and then fry for a couple of minutes.

After taking the liver from the fire, pour in the frying pan citrus juice, return the same onion and throw the chopped parsley. After mixing, place onions with greens on top of the liver.

How best to fry beef liver in a frying pan?

Ingredients:

• beef liver - 360 g;
• juice of one lemon;
• starch - 5 g;
• bacon - 45 g;
• onion - 145 g;
• champignons - 190 g;
• balsamic vinegar - 35 ml;
• water - 65 ml;
• Sage Dried - 1 tsp.

Preparation

Before properly frying beef liver, it must be cleaned, rinsed, cut into plates, slightly beat off and marinated in a mixture of lemon juice with a pinch of salt. Marinating will take all night. Afterwards, the liver is washed and dumped in a mixture of starch and salt. Quickly fry pieces of liver until browning and transfer to a separate dish.

In a frying pan, heat the fat from the bacon, transfer the crispy pieces to napkins, and on the remainder of the caramelize onions. After 7-10 minutes of roasting, add the mushrooms to the onions, and when the moisture evaporates them, splash the vinegar, add the sage and pour it all over with water. Put the liver on top, cover everything with a lid and steam for about 5 minutes. Serve with bacon.