The liver is respected not only by hunters, but also by cooks and housewives. This delicacy, classified as an instant product, deserves attention. There is no need to talk about the benefits of the liver; it is a storehouse of vitamin A, iron, copper and other useful substances. The liver contains phosphorus, magnesium, zinc, sodium, calcium. Vitamins B, D, E, K, ascorbic acid. Thus, liver - beef, pork, veal, chicken, duck - has been and remains not only one of the most popular products since ancient times, but also very useful. Please note that for cooking you should use only liver from healthy and properly fed animals. In addition, it is important not to limit the consumption of liver dishes to people with high blood cholesterol.

How to cook liver

The nutritional value of liver is approximately the same, be it beef liver, pork liver, chicken liver, and so on, but their taste and texture are somewhat different. It is important to know that:

• To prevent the liver from becoming bitter, it must be cleaned of films and ducts;
• so that the liver is soft and without a specific odor, it can be soaked in milk or water for 30 minutes - the liver of young healthy animals does not need to be soaked;
• to prepare soft liver, you can roll it in flour before frying;
• to avoid overcooking the liver, cut it into pieces about 1 cm thick and quickly fry in a well-heated frying pan on both sides;
• You need to salt the liver at the very end.

How to fry liver

There are many recipes for making liver. If you are a beginner and don’t know how to fry liver, what to cook from liver, how to cook soft liver, then these tips will come in handy. Today we will tell you how to properly fry the liver so that it is juicy, tasty and does not become tough.

The easiest way to fry the liver is this:

• you just need to fry slices of veal, lamb or chicken liver over high heat for two to three minutes on each side, add salt and pepper to taste and the liver a la Nuturel is ready.

The best way to fry the liver is this:

• The liver, soaked in milk or marinade in advance, must be fried until red meat juice appears on its surface, turned over, fried and again waiting for the juice. That's it - the tender and soft liver is ready.

The simplest liver dishes are the most aromatic and tasty, and they are prepared very quickly.

How to cook pork liver

• Pork liver has a red-brown or dark brown color, has the brightest taste and a distinct aroma, which may not be to everyone's taste.
• Before cooking, pork liver is always soaked. Pates and fillings are prepared from pork liver; it can be fried and stewed, used to make liver pancakes and more.
• Pork liver is just as healthy as other types of liver, but in terms of the content of nutrients it is still slightly inferior to beef liver.

How to cook beef liver

• Beef liver has a dark red-brown color and has a rather pronounced liver flavor (which is why it is often soaked in milk before cooking).
• Liver cake, liver chops, sautes, hot dishes are prepared from beef liver; fried beef liver or stew is good. Beef liver should be thoroughly fried, first coated with mustard and served with spicy sauces.
• The benefit of this type of by-product lies in the high content of vitamins A and group B, vital microelements; liver is recommended to be consumed when overworked and during the recovery period after illness.

How to cook veal liver

• Veal liver has a light brown and red color, as well as a delicate and loose structure; it is much more tender than beef liver and does not need to be soaked.
• Delicious dishes are prepared from veal liver: fried veal liver a la naturel is incredibly tasty, you can cook veal liver in sour cream, fried veal liver with onions is good, it makes delicious kebabs, as well as gourmet dishes. The whole veal liver can be baked in the oven or deep frying pan, then the baking time is measured at the rate of 15 minutes per 0.5 kg of liver.
• The benefits of veal liver are the vitamins A and B it contains; dishes prepared from veal liver are very useful - they promote the regeneration of hemoglobin and help improve immunity.

How to cook chicken liver

• Chicken liver is an affordable delicacy product with an excellent taste.
• Chicken liver can be fried with onions, used as a component for kebabs with bacon and vegetables, as an ingredient in minced meat and liver pates, and chicken liver is good in salads.
• The benefits of chicken liver are the high content of vitamin B12, which is involved in the formation of red blood cells, selenium, which affects the functioning of the thyroid gland; chicken liver is a valuable nutritious product.

How to cook duck and goose liver

• Duck and goose liver - found in the form of foie gras libor in markets from ordinary ducks and geese, the second option is less fatty and not so expensive, but still very tender and tasty.
• Duck and goose chicken in the form of pate or roast will decorate the most festive table. You just need to know that the livers of ducks and geese are never cooked in sour cream, they are already fatty. Bird liver goes perfectly with fruits - sweet, sour, and sweet and sour - apples, raspberries, raw or lightly stewed in butter, will give the dish an exotic festive look and taste.
• Goose and duck liver are very fatty, but extremely useful, especially for the female body, as they contain large amounts of iron, as well as all of the above vitamins and minerals.

How to choose a liver

Whatever liver you buy, the color of the liver should be even, without spots, the surface should be shiny, smooth, elastic, without dry spots.
When pressing on the liver, the fossa does not form at all or is quickly restored. Otherwise, the liver is stale.
The liver from young animals is lighter; the darker the liver, the older the animal.
Look at the blood: scarlet - the liver is fresh, brown - old and such a liver should not be taken.
The smell of liver is pleasant, sweetish, and in no way sour.
Fresh steamed liver is usually not purchased for future use, so they take it at the rate of 100-125 grams per serving and cook it within 24 hours.

How to store liver

The liver is perfectly stored frozen for up to six months. To do this, it is not necessary to buy an already frozen product. You can freeze steamed liver yourself. You can store the liver like this:

• Having cut the liver into slices, dry it with a napkin, wrap each slice in cling film, put it in a separate bag, which you put in the freezer, otherwise the smell of the liver will be transferred to other products.

The good thing about liver is that it can be cooked without defrosting, fried in a pan or grilled. But real gastronomes still advise defrosting it by placing it on the bottom shelf of the refrigerator for several hours.

Recipes - how to cook delicious liver

Recipe - Stroganoff-style liver

beef liver - 500 g
sour cream - 300 g
onion - 2 heads
salt, pepper - to taste
sunflower oil - for frying

To prepare liver Stroganoff style, you will need a minimum of ingredients.
First, prepare the liver - clean it, soak it in milk, pat it dry and cut it into cubes.
Pour some oil into a frying pan and fry finely chopped onion until light golden brown.
Place the liver cubes in the frying pan and fry them on all sides.
Add sour cream and simmer for 15-20 minutes.
It is good to serve liver dishes with light vegetable side dishes or tender mashed potatoes.

Chicken liver - 500 g
onion - 1 head
carrots - 1 pc.
sour cream - 400 g
fresh dill - 5-15 g
garlic (optional) - 2-3 cloves
frying oil
salt
pepper

Peel and chop the onion, peel and chop the carrots. Sauté onions and carrots with a little oil and cool. Pass the prepared liver through a meat grinder along with stewed vegetables. Add salt, pepper and stir. Place in the form of pancakes in a well-heated frying pan with oil. Fry on both sides until cooked. The degree of readiness depends on your taste.
Chop the garlic and dill, combine with sour cream, mix well.
Place the finished pancakes on a plate, place 1 tablespoon of sour cream on the pancakes.

Veal liver - 0.5 kg
mustard
flour
vegetable oil
salt
ground black pepper
ground ginger

½ glass of water
2 tbsp. spoons of butter
2 oranges
½ glass of dry red wine

Wash the liver, peel and cut into about 1 cm thick. Grease each slice with mustard and roll in flour. Fry on all sides in heated vegetable oil for 8 minutes. Salt, pepper and add ginger to taste. Fry for another 3-5 minutes on low heat. Transfer the finished liver to another bowl.
In the frying pan in which the liver was fried, add ½ cup of water and 2 tbsp. spoons of butter, let it boil, then strain. Peel one orange and cut into thin slices, squeeze the juice from the second. Mix the frying liquid with orange juice and ½ cup of dry red wine, heat over low heat, without bringing to a boil.
Place the fried liver on a plate, pour over the orange sauce and garnish with orange slices

500 g pork liver
80 g pork fat
carrot
bulb
salt
ground black pepper
nutmeg
½ cup meat broth or milk
100 g butter

Cut the pork liver into small pieces. Finely chop the bacon and fry. Place grated carrots and finely chopped onions into the rendered fat. Fry until half cooked. Add pieces of liver, salt, ground pepper and grated nutmeg to the vegetables, fry until golden brown, and then cook over medium heat under the lid. Cool and pass through a meat grinder with a fine grid 3-4 times. Pour broth or milk into the prepared mass, bring to a boil and cool. Mix with softened butter and beat until smooth. Decorate the finished pate as desired.

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Beef liver is a source of vitamins B, D and C, considered essential. It also contains a huge amount of iron and animal proteins.

In the treatment of anemia, along with red caviar, beef liver is no less useful. The recipes for its preparation are numerous, but still not so numerous that they cannot be replenished. Here are suggested methods for frying and stewing. Beef liver, recipes with onions and “a la beef stroganoff”, only in sour cream, are very similar, but still differ in the method of preparation.

Beef liver in sour cream

Beef stroganoff recipes are somewhat different from those presented here. The similarity is in the method of slicing the liver - into long cubes. For cooking we need the following products: half a kilogram of the offal itself, pepper, olive oil, flour, salt, half a glass of sour cream, onion.

How do we do this?

Cut the liver into cubes, cut the onion into half rings along, not across, so that you get thin slices. Heat olive oil in a frying pan and quickly fry the prepared foods.

When the onion becomes transparent, sprinkle the entire surface evenly with a spoon of flour, turn over and sprinkle with the same amount, fry, turning, for two to three minutes. Then pour sour cream, freeing one edge of the pan, dissolve it over the fire and gradually but quickly mix with the liver. Salt and pepper. Reduce heat to low and cover with a lid. Three more minutes and you're done. Turn off the stove and keep the liver covered for about five minutes. Beef liver is served (the recipes do not contradict this) with a wide variety of side dishes. But the main thing is that in total it should not take more than ten minutes for heat treatment.

Fried beef liver

Recipes for preparing liver are not very varied. This is due to the fact that it needs to be cooked invariably quickly. The only difference is in the ingredients that are added to it. To prepare a fried dish, we need the following products: a kilogram of beef liver, two large onions, half a glass of flour, refined oil, salt, spices to taste.

How do we do this?

Cut the liver into large flat pieces two to three centimeters thick. Wrap each of them in film and beat them with a small cutting board so that they become wider and thinner. Heat the oil in a frying pan, fry the onion, cut lengthwise into large slices, until translucent and first colored, remove it from the frying pan. Roll the liver in flour and fry quickly on both sides - literally a minute at a time. Return the onion to the pan, place the liver on it, adding salt evenly and adding spices to taste. Turn off the stove, cover with a lid for five minutes, and then serve with any side dish.

Fried beef liver

The recipes differ in that in this case sour cream sauce is prepared for the dish. For cooking we will need the following products: a kilogram of beef liver, one and a half glasses of sour cream, a large onion, salt, refined oil.

How do we do this?

Chop the onion finely. Clean the liver from ducts and films, cut into pieces. Fry the onion in oil (preferably olive oil) until the first signs of color appear. Add the liver pieces and quickly cook for a minute on each side until done. Salt and pepper. Pour in the sour cream and, stirring, let it boil, then reduce the heat to low. In about ten minutes this dish is ready. Sprinkle with herbs and serve with any side dish. No product is prepared as easily and quickly as beef liver. Recipes may vary. But the cooking time should always be minimal.

In terms of the content of nutrients, liver is superior to many meat products. It contains such important elements as: vitamin C, known for its excellent antioxidant properties, which helps increase the body's resistance to adverse environmental influences; almost all B vitamins, the so-called energy drinks, are needed by all cells of the body and, above all, by the brain; thiamine supports the functioning of the heart and digestive system; Vitamin A is good for vision and skin. The liver also contains a lot of minerals: iron, zinc, manganese, selenium. And this is not the entire list, which can be continued for a very long time, since this truly valuable product contains almost all the substances we need in sufficient quantities.

But, of course, we prefer this dish not so much because of its usefulness, but because of its delicate taste and unique aroma. Therefore, it is important to know how to properly ensure that it retains maximum vitamins and bright taste. are simple and economical. It can be stewed, fried, baked, prepared a variety of pates, pancakes and even cakes.

Choose the right one.

It is advisable to choose liver from a young animal, since the taste directly depends on its age. The best option would be veal liver. In appearance, a fresh, unfrozen product should be smooth, evenly reddish-brown in color, without stains, and moist at the cut points. The aroma should be pleasant, slightly sweet; a different smell indicates that the product is not fresh. You need to know that it is a little coarser than pork and is covered with a thin film. To easily remove the film, you can immerse the liver in hot water for a couple of minutes, pry it off with a knife and remove it. It is also necessary to remove large veins and vessels.

How to cook liver.

To make the liver tender and airy, you need to soak it in milk with a pinch of salt for three hours. Salt will deal with the remaining blood, and milk will soften the characteristic odor, if any. For frying, you can cut into equal pieces no more than one centimeter thick, roll in soda and leave for an hour. Then rinse well and let dry. Fry in heated sunflower oil, dipping each piece in flour or crackers. This will retain the juices, making the dish juicier.

If you are interested in how to cook liver with sour cream and mushrooms, then it is very simple. The liver, cut into small pieces, must be lightly fried, first soaked in milk and rolled in flour. You can pepper it to taste. Finely chop the mushrooms, boil them a little and fry with onions. Then add sour cream and tomato paste, mix everything and bake in the oven for about ten minutes. For 800g of liver, take 200g of mushrooms, one onion, a glass of sour cream and two tablespoons of tomato.

Here's how you can cook liver. Make mashed potatoes, add two eggs, salt and pepper. Place in a baking dish. On top of the potatoes we place liver cut into small cubes, chopped carrots and onions. Bake in the oven for about twenty-five minutes until browned.

There are still a great many options for how to cook liver. Traditional filling for pies, a variety of pies, soups, delicious salads, cakes and even an airy soufflé, as well as all sorts of sandwiches will diversify your daily diet and enrich your body with the necessary nutrients. You just need to use useful tips and use your imagination to make this product delight you and your loved ones with its unsurpassed taste and usefulness every day.

Animal liver is a valuable product in our diet due to the vitamins, minerals, trace elements, omega-3 and omega-6 fatty acids it contains, essential for health, beauty and longevity. However, we value liver not only as an important nutritional element, but also as an exquisite delicacy, distinguished by its bright and original taste - if, of course, the liver is prepared correctly, in accordance with the recommendations of experienced chefs. Unfortunately, many housewives do not dare to cook liver, worrying about possible failure, since this delicate meat can turn out slightly bitter, dry and tough due to the presence of stringy films. Let's talk about how to cook incredibly tasty, juicy, soft and tender liver at home.

Subtleties of the right choice

The main secret to preparing delicious liver is that you need to choose a high-quality fresh product. A good liver is elastic, soft, moist, shiny, without dried spots or scratches, with a pleasant and slightly sweet aroma. If you feel a sour smell, you should not buy liver, since in this case it most likely has a “venerable” age, which can also be determined by the color of the meat - the older it is, the darker the liver. Blood clots, blood vessels and greenish spots, which are a sign of damage to the gallbladder, are not allowed on the surface of the meat - in this case, the liver will be very bitter.

High-quality meat can be distinguished by its brown color with a burgundy tint, while light and yellowish meat indicates that the bird is sick. Fresh beef liver has a cherry color, and if it is lightly pierced with a knife or knitting needle, scarlet blood appears. Good veal liver is distinguished by a rich color - from brown to red, but the most important thing is that there is no gray coating, a telltale sign of stale meat. When buying frozen liver, make sure that there are no ice blocks on its surface - it should be covered with a thin ice crust, and if the color of the meat has turned orange, it means the liver is frozen. It is difficult to immediately understand the intricacies of the choice, but this stage is very important, because the taste and usefulness of the dish depends on the freshness of the meat.

Secrets of preparing the liver for heat treatment

How to properly cook liver (beef, pork, chicken or turkey) so that it is very tender, soft, juicy and appetizing? Proper preparation of meat for frying or stewing is very important, since the liver needs to be treated with care.

Remove all vessels and veins from the liver and remove the film from the beef liver by picking it up with the tip of a knife and lightly pulling it with your fingers, without making sudden movements. If you did everything correctly, the film will come off easily and quickly, without tearing, especially if you first place the meat in warm water for two minutes. There is another secret to preparing tender beef liver - cut it into pieces, sprinkle with a small amount of soda, leave for about an hour, and then rinse with water. This liver will melt in your mouth!

Liver (especially pork) is often bitter, but you can get rid of this bitterness if, after cleaning the meat from veins and film, soak it in cold cow's milk, whey or salt water for several hours. For piquancy, you can add a little sugar to the liquid, and the meat can be soaked either as a whole piece or cut into pieces. Milk works wonders with the liver, and even the coarsest and toughest meat acquires velvety softness and tenderness. If you are short on time, instead of soaking, you can boil the liver in lightly salted water for a few minutes. Many gourmets prefer to marinate the liver in the cold for six hours, rubbing it with garlic and salt.

The liver, beaten with a hammer, becomes even softer and more tender, but do not forget to place it in a plastic bag so that it does not spread.

Fry, boil, stew and bake

The liver is not only fried, stewed, boiled and baked, but also made into steaks, pates, salads, pancakes, etc. Fried liver is considered the most delicious, but some housewives do not risk cooking it for fear of not finishing it - who wants to chew dry and tasteless meat? We hasten to please you - frying liver is easy and simple, you just need skill!

How to cook liver in a frying pan without additional ingredients? Meat soaked in soda and well washed should be rolled a little in flour or sesame seeds and fried in hot oil for 3-5 minutes, but no more, so as not to dry out the meat. Let it simmer a little under the lid, simmer in its own juices and cook until cooked under the influence of internal temperature. Properly fried liver turns out amazingly airy and juicy, and to also prepare a tougher pork liver, fry it with carrots and onions, and then simmer in a small amount of water with sugar - this will soften its taste and make it more tender. Salting the liver is allowed only at the end of frying, otherwise it will harden, and even a large amount of carrots will not save it.

The liver can be stewed with milk, cognac, spices (nutmeg, ginger, cinnamon, curry, cloves), sour cream and tomato paste. If you decide to stew pork liver, pre-frying is mandatory, otherwise you will never be able to get rid of the annoying bitterness.

Before baking in the oven, it is better to fry the liver cut into pieces and then place it in the oven for 8 minutes. Readiness is checked with a knife - no blood or sanguineous fluid is released from the finished liver. The liver is usually baked in foil for no more than 30 minutes, but do not forget to add a small piece of lard with a slice of liver - for softness and juiciness. Remember the main rule for cooking liver: overdoing the cooking time turns tender meat into indigestible and hard sole.

Knowing how delicious liver can be cooked, it won’t be difficult for you to whip up a holiday lunch or dinner. This truly royal delicacy can be served with potatoes, vegetables, cereals, pasta, salad and the usual pickled onions. Properly prepared liver turns into a culinary and aesthetic pleasure that you want to cook again and again, adding unusual spices and ingredients. You can find even more on the “Eat at Home” website!

Beef by-products are no less useful than meat itself, and some even surpass it in the content of vitamins and other elements necessary for the body. These by-products include beef liver. It can become the basis of a wide variety of dishes, including dietary ones, since its energy value is low. It can be fried, stewed, boiled. However, before you start cooking, it doesn't hurt to know how to cook beef liver so that it isn't tough.

To keep the dish soft and juicy

The high quality of the starting products and strict adherence to the technology of their preparation invariably guarantee a good result. Knowing how to choose and prepare beef liver correctly, you will probably not spoil it, but will get a tasty and healthy dish.

• The liver can be purchased either chilled or frozen. There will be no significant difference between the prepared dishes. However, in this case it is necessary to defrost the liver correctly: it must thaw in the refrigerator so that a sharp temperature change is not allowed.
• Preference when purchasing should be given to the outermost rather than the central pieces of the liver, since they have fewer films and vessels.
• Fresh beef liver has a sweetish smell. If it is sour, it is better to refrain from purchasing it.
• Veal liver is more tender than beef liver and cooks faster. You can recognize it not only by the size of the piece, but also by its consistency and color: veal meat is slightly lighter and more loose. Liver from an old cow requires additional measures to improve its softness.
• During preparation, any liver must be cleaned of films, vessels and, of course, rinsed.
• Beef liver will be softer if you soak it in milk for an hour or sprinkle it with soda, let it sit for 20 minutes, and rinse well.
• If you overcook the liver in a frying pan or pan, it will become tough. Therefore, do not exceed the cooking time indicated in the recipe. When boiling it is usually 20–40 minutes, when frying it is 6-10 minutes, when stewing it is 10–15 minutes. The heat treatment time depends not only on the cooking method, but also on the qualitative and quantitative characteristics of the product itself (size of the piece, its density, age of the cow, presence of pre-soaking).
• To prevent the liver from being tough, it should be salted just a few minutes before it is ready. Salt promotes better separation of moisture, so if you salt the liver at the very beginning, it will quickly lose liquid and become dry and hard.

The technology for preparing liver may have its own characteristics, depending on the chosen method of heat treatment and the specific recipe.

How to cook boiled beef liver

• beef liver – 0.5 kg;
• carrots – 100 g;
• onions – 150 g;
• parsley root (optional) - to taste;
• garlic (optional) – 2 cloves;
• black peppercorns – 10 pcs.;
• allspice peas – 10 pcs.;
• salt - to taste.

Cooking method:

• Wash the liver, remove films (when preparing boiled liver, films can be removed after). Cut into 5 pieces.
• Place the liver pieces in a saucepan with enough water.
• Peel the carrots, cut them into 2-3 parts, put them in a saucepan.
• Place the peeled but not cut onions there and the rest of the ingredients, except salt.
• Place over medium heat and bring to a boil.
• Skim off the foam, reduce heat and cook for 20 minutes.
• Remove the liver from the broth and cool.

Boiled liver is most often used to prepare salads, fillings for pancakes or pies, and pate.

Boiled liver pate

• boiled beef liver – 0.3 kg;
• carrots – 50 g;
• onions – 50 g;
• salt, spices - to taste;
• butter – 50 g.

Cooking method:

• Boil the vegetables.
• Prepare boiled liver according to the above recipe. Cut each piece into several more pieces.
• Grind the liver and vegetables through a meat grinder or grind them in a blender.
• Using a blender or mixer, mix the resulting mass with butter.
• Shape the pate into the desired shape and cool.

The pate can be eaten spread on bread. These sandwiches are perfect for breakfast or as a snack throughout the day.

How to fry beef liver

• beef liver – 0.5 kg;
• wheat flour - how much will be needed;
• onions – 0.2 kg;
• salt, pepper - to taste.

Cooking method:

• Wash the liver, remove the film and veins. Cut into pieces of approximately the same size, 1 cm thick. The pieces should be about the same size as chops, or a little smaller.
• Heat oil in a frying pan.
• Sift flour (about a glass) into a large bowl. Place pieces of liver in it, roll them in flour.
• Place the liver in a frying pan, fry for 2-3 minutes on each side. After the liver is fried on one side and turned over, it should be lightly salted and peppered.
• Place the finished liver on a plate.
• Cut the peeled onion into small rings or half rings. Fry them in the same frying pan in which the liver was fried until golden brown. Sprinkle the prepared liver with onions and serve.

Liver fried according to a simple recipe should be served with a side dish and sour cream sauce, possibly with garlic.

How to stew liver in sour cream (Stroganoff-style liver)

• beef liver – 0.5 kg;
• onions – 150 g;
• sour cream – 150 g;
• flour – 70 g;
• salt, pepper - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Wash the beef offal, clean it of films and veins, cut it into bars, like meat for beef stroganoff.
• Dredge the liver pieces in flour.
• Peel the onions and cut into half rings.
• Heat oil in a frying pan, add onion and liver. Fry them over medium heat for 30 minutes.
• Add salt, pepper, and add sour cream to the pan. Stir.
• Reduce heat, simmer covered for 7-9 minutes.

There is no need for sauce for this dish, so all that remains to prepare is the side dish.

How to stew liver in portions

• beef liver – 0.5 kg;
• onions – 0.2 kg;
• pitted prunes – 100 g;
• vegetable oil - how much will be needed;
• dry red wine – 75 ml;
• salt, black pepper - to taste.

Cooking method:

• Cut the onion into rings and fry in boiling oil, place on a plate.
• Cut the liver into portions, place in a frying pan with boiling oil and fry on both sides over medium heat, giving each side 3 minutes.
• Place fried onions and prunes soaked in water in a frying pan next to the liver.
• Pour in the wine, add salt and pepper.
• Cover the pan with a lid and reduce heat.
• Simmer the liver for 10–12 minutes.

The dish is served with a side dish. Prunes help highlight the delicate flavor of the liver, so it is not only soft, but also very tasty.

How to cook beef liver with honey

• beef liver – 0.5 kg;
• onions – 0.2 kg;
• honey – 20 ml;
• soy sauce – 80 ml;
• potato starch – 30 g;
• garlic – 2 cloves;
• tomato paste – 20 ml;
• vegetable oil - how much will be needed;
• water – 125 ml;
• salt, pepper - to taste.

Cooking method:

• Wash the liver, free it from films and vessels. Cut into bars about 5 cm long and 2 times smaller in width.
• Roll the liver in starch.
• Peel and cut the onion into small cubes, fry it in vegetable oil for 5 minutes.
• Add the liver to the onion, fry it along with it, stirring occasionally, for 7–9 minutes.
• While the liver is frying, you can prepare the sauce by mixing tomato paste, soy sauce, honey and water.
• Pour the sauce over the liver and simmer for 10 minutes.
• Crush the garlic and add it to the dish. Salt and pepper, stir the liver.
• Cook covered for another 2-3 minutes.

Beef liver prepared according to this recipe is recommended to be served with vegetable salad.

Even a novice cook can prepare tasty and tender beef liver. At the same time, cooking will not take much time.