Beef liver cutlets - a classic recipe. Recipe for liver cutlets from beef liver. Recommendations for cooking, photo Beef liver cutlets

In this article we will tell you how to cook beef liver cutlets. A recipe with a photo will help you visualize the cooking process itself.

To make beef liver cutlets juicy and loose, when preparing them, you need to follow a few rules:

Features of cooking cutlets from beef liver

before preparing the minced meat, it is necessary to remove a dense film from the liver, cut off the vessels, this can be done with ease by holding the pieces of the liver a little in hot water (not boiling water);
for softness, you can stand the beef liver in water, and preferably in milk for several hours;
add chopped onions, you can add other vegetables, such as garlic or zucchini;
additional ingredients (vegetables) can be lightly fried in oil and ground through a meat grinder along with the liver;
since minced liver usually turns out to be a little liquid, it is necessary to add a thickener, it can be wheat flour, starch or semolina;
to add juiciness to cutlets, put a little raw lard when chopping the liver;
for splendor in such cutlets, a vegetable or cereal component is usually added (boiled rice or buckwheat, fried vegetables).

The classic recipe for beef liver cutlets

Required Products

beef liver - 250 g;
round rice - 100 g;
1 chicken egg;
wheat flour 2 tbsp. l. (50 g);
vegetable oil 3 - 4 tbsp. l. (50 - 60 g);
salt, spices to taste.

Cooking process

Wash the beef liver in cool water, you can soak for several hours to improve the consistency. Then it is necessary to cut off all films, ducts and vessels from the liver, rinse thoroughly again in cold water and blot with a linen napkin.

Peel onions from dry husks and wash in cool water. Then finely chop and lightly fry in a small amount of vegetable oil until golden brown.

Sort the rice groats, if necessary, rinse well several times, then boil the groats until tender. Rinse boiled rice under running cold water.

Important! Cooked rice is washed only with cold water! This stops the cooking process. If you wash rice with warm or hot water, after washing it will “cook” and turn into boiled porridge.

Wheat flour must be sifted through a fine sieve, this will saturate it with oxygen and prevent foreign impurities that may be in it from entering the finished dish.

Mix chopped beef liver with rice and fried onions. Beat the egg a little and add to the minced meat. Pour flour in there. Season with salt and spices to taste. Mix everything thoroughly.

Heat a frying pan with vegetable oil and spread the prepared minced meat with a spoon. Fry cutlets on both sides until golden brown.

Festive recipe for beef liver cutlets

Required Products

hard cheese 70 g;
beef liver 300 g;
2 medium onions (150 g);
semolina 1 - 2 tbsp. l. (25 - 50 g);
1 - 2 small sprigs of parsley;
1 chicken egg;
mayonnaise 4 tbsp. l. (60 g);
half a medium carrot (50 g);
Bulgarian pepper 1 pc (100 - 130 g);
tomato 2 - 3 pcs.;
salt, ground black pepper to taste.

Cooking process

First, prepare minced meat for cutlets. Cut off all vessels and films from beef liver, rinse well under running cold water to wash away any remaining blood. Cut into pieces.

Peel and rinse the onion in cold water, chop arbitrarily. Grind half of the onion and the liver in a meat grinder. Add semolina, an egg to the minced meat, season with salt and ground black pepper. Mix thoroughly.

In a heated and oiled frying pan, spread the minced meat in portions with a tablespoon and fry on both sides until light golden brown.

Peel and wash the remaining vegetables (carrots, onions, bell peppers). Cut the onion into half rings, pepper into thin strips, and grate the carrots.

Fry vegetables in a small amount of vegetable oil.

Wash and dry the tomatoes. Cut into thick rings. Cheese chop or grate.

Put the fried cutlets on a lightly oiled baking sheet, put a circle of tomato on each, put a little fry on it and sprinkle with grated cheese.

Preheat the oven to a temperature of 180 - 200 ° C and place a baking sheet with cutlets in it, bake until the cheese is melted.

When serving, you can decorate the dish with finely chopped fresh herbs.

How can you diversify liver cutlets

An additional ingredient can be added to the minced liver. For example:

a little mayonnaise or sour cream;
oat flakes;
any fresh chopped herbs;
dry wheat bread soaked in cream or milk.

And a few more nuances of cooking beef liver cutlets

to give beef liver cutlets splendor, a little soda slaked with lemon juice is added to the minced meat;
do not fry the liver cutlets over high heat, they will be hard and dry;
when frying, add a minimum of oil, otherwise the cutlets will be very fatty;
to give juiciness, you can stew cutlets for several minutes in a creamy sauce;
when serving, pour the liver cutlets with a sauce of sour cream and chopped garlic.

In most families, unfortunately, they refuse to cook offal dishes, but meanwhile, tasty and hearty beef liver cutlets allow you to cook a nutritious dinner or lunch, while maintaining the family budget. After all, the basis for such an appetizer will cost several times cheaper than simple meat for chops or schnitzel. This healthy delicacy turns out to be appetizing and tender, if you know some of the subtleties of its proper preparation. In addition, liverworts can be made in different ways: with rice, fresh carrots, cheese, buckwheat, potatoes - there are a lot of versions!

Recipe for tender beef liver cutlets

In the classic version, beef liver cutlets are tender, juicy, soft. Let's cook them!

Cooking time - 50 minutes.

The number of servings is 8.

Ingredients

Here are the products we need to prepare in advance:

liver - 1/2 kg;
salt - 1 tsp;
egg - 1 pc.;
cream - 1 tsp;
onion - 1 head;
vegetable oil - 40 ml;
flour - 2 tsp;
sugar - 1/2 tsp;
green onions - for serving.

Per serving

Calories: 170.01 kcal
Proteins: 15.69 g
Fat: 8.93 g
Carbohydrates: 6.36 g

Cooking method

Using the proposed simple step-by-step recipe with a photo, cooking liver cutlets is not difficult even for a novice cook.

Ready! Before serving, it is recommended to decorate liver cutlets with fresh green onions, after washing, drying and crumbling it with rings.

Recipe for cutlets in the oven - very tasty

If you prefer dishes with a minimum of calories and try not to eat fried, try cooking fresh beef liver patties in the oven. Such a delicacy turns out to be so juicy and soft that it is in no way inferior to meat balls from the same beef or pork.

Cooking time - 1 hour.

The number of servings is 8.

Ingredients

So, what products will we need this time? Everything is quite simple and budget:

liver - 500 g;
salt - 1 tsp;
onion - 1 head;
oatmeal - 1 tbsp.;
potatoes - 2 pcs.;
ground black pepper - 1 tbsp. l.;
processed cheese - 100 g;
breadcrumbs - 70 g;
ground coriander - 1/2 tsp;
vegetable oil - 4 tbsp. l.

Per serving

Calories: 203.45 kcal
Proteins: 11.82 g
Fat: 10.17 g
Carbohydrates: 16.67 g

Cooking method

Such liver cutlets are no worse than pure beef meatballs. If you take into account all the subtleties indicated in the recipe, the dish will be lush and will not blur.

All! You can serve ready-made liver cutlets as an independent snack, sprinkled with chopped herbs, or with a side dish.

Option with rice: stew cutlets in tomato sauce

For cooks who prefer to cook hearty dishes from the simplest and most affordable products, we offer a step-by-step recipe for liver cutlets with rice, which should not only be fried, but also stewed in a thick filling. This is delicious!

Cooking time - 1 hour 15 minutes.

The number of servings is 6.

Ingredients

We need to use the following set of products:

liver - 200 g;
onion - 2 heads;
breadcrumbs - 3.5 tbsp. l.;
rice - 4 tbsp. l.;
egg - 2 pcs.;
tomato sauce - 1 tbsp.;
flour - 3 tbsp. l.;
salt - 1/2 tsp;
ground black pepper - 1 pinch;
vegetable oil - 5 tbsp. l.

Note! Tomato sauce can be replaced with pasta. But it should be used in a volume of 0.5 cups. Also, if necessary, butter can be replaced with margarine in the same amount.

Per serving

Calories: 225.04 kcal
Proteins: 9.45 g
Fat: 12.34 g
Carbohydrates: 19.36 g

Cooking method

A detailed step-by-step recipe with a photo will help you make hearty and mouth-watering beef liver cutlets.

An interesting recipe - cooking cutlets with carrots

Beef liver is an inexpensive, affordable product from which you can cook a variety of interpretations of cutlets. One of the options suggests making an appetizing budget dish with carrots.

Cooking time - 30 minutes.

The number of servings is 7.

Ingredients

So, here are the products you should immediately prepare:

liver - 300 g;
rice - 50 g;
carrots - 150 g;
egg - 1 pc.;
flour - 2 tbsp. l.;
onion - 100 g;
vegetable oil - 4 tbsp. l.;
spices, salt.

Per serving

Calories: 196.82 kcal
Proteins: 10.17 g
Fat: 11.13 g
Carbohydrates: 13.81 g

Cooking method

Cooking beef cutlets from the liver with carrots is easy. However, the result will definitely not make you disappointed.

Bon appetit!

Video recipes

You can make very satisfying, tasty, juicy beef liver cutlets according to video recipes, in which the whole process of culinary creativity is described in great detail and clearly:

The culinary history of the use of the liver is quite mixed. Either it is considered a valuable delicacy, or a product unsuitable for food. But having discarded all prejudices, dry scientific facts indicate that this is a dietary offal (it contains up to 3% fat of the total mass), rich in vitamins. The most expensive liver is in poultry fattened without movement (foie gras). But even from its more accessible species, you can cook many delicious treats, for example, liver cutlets.

It is best to start your acquaintance with liver cutlets with this elementary recipe. It does not have a long list of ingredients, but at the same time, the finished cutlets come out surprisingly tender, and by coaxing the minced meat with various spices to taste, you can give the finished dish its own unique relish and zest.

For a small saucepan, take:

500 g of liver;
110 g of onions;
1 chicken egg;
50 g flour;
5-10 g of heavy cream or sour cream;
50 ml of drinking water;
any vegetable oil for frying;
salt, spices and herbs to your own taste.

Step-by-step algorithm of actions:

Remove the husks from the onion heads and cut them into quarters so that it is convenient to pass through a meat grinder. The washed liver is also cut into pieces of medium size. Twist both of these products in a meat grinder or blender. The liver is an organ that removes harmful substances from the body, so special attention should be paid to its preparation. The product should be washed very thoroughly under cold running water from the remnants of blood, which contains all the harmful substances.
An egg should be driven into the liver-onion mass, pour in a little cream, salt, spices and flour. Stir vigorously until smooth. Ready minced liver will rather resemble dough for baking pancakes.
A frying pan with vegetable oil should first be heated to the maximum flame, then reduce the intensity of the fire to medium and you can start frying. Put the minced meat with a spoon, form not thick cutlets and fry them for 3-5 minutes on each side until cooked.
After the last cutlet has moved from the pan to the pan, add drinking water to this container and simmer the cutlets over low heat for about five minutes. This procedure will greatly increase the tenderness and softness of finished products.

With semolina in the oven

Minced liver has one feature - it is quite liquid, so additional products are added to it that act as a thickener. It can be oatmeal, stale crumb or semolina. Cutlets with semolina can be prepared in the traditional way by frying in vegetable oil, or you can heat treat them in the oven, which will help you get a delicate soufflé-like dish at the end.

For minced liver with semolina, the proportions of all components will be as follows:

500 g of liver (beef, pork, chicken or any other);
100 g of semolina;
2 chicken eggs;
salt and spices to taste;
vegetable oil for greasing molds.

Cooking in the oven as follows:

Grind the pre-prepared liver in any way possible (with a blender or meat grinder). Introduce the shaken eggs, salt, seasonings and semolina into the resulting mass. Carefully mix the minced meat and set aside to rest for 40 minutes at normal room temperature.
Grease molds for baking small cakes or muffins with any vegetable oil, fill with minced meat and bake in the oven at 170 degrees for 30-40 minutes. Serve the cooked cutlets from the oven with a vegetable salad or other side dish.

With the addition of champignons

Liver cutlets with champignons are a very appetizing second dish with a delicate mushroom flavor. Even cold, such cutlets will be delicious as a snack or one of the components of a sandwich for tea.

For mushroom cutlets from chicken offal you will need:

1000 g of liver;
450 g of champignons;
210 g of onion;
2 eggs;
70 g of hard cheese;
30 g of fat sour cream;
90 g flour;
fresh or dried herbs, spices and salt to taste;
vegetable oil.

How to make liver cutlets with mushrooms:

Scald the washed liver with boiling water, drain the water, and let the product cool. While this is happening, take care of the mushrooms. First, bring chopped onions in vegetable oil to transparency, then add chopped champignons to it and fry until all the liquid has evaporated.
The cooled liver for this recipe does not have to be crushed in a meat grinder, you can simply chop it very finely, in pieces of no more than one centimeter.
In a container of a suitable volume, combine minced liver, cooled champignons, grated cheese, sour cream, flour, herbs and spices. Mix all ingredients and season with salt.
Keep the prepared minced meat in the refrigerator from half an hour to forty minutes. Then laying the mass in a frying pan with hot oil, fry the cutlets. To absorb excess oil, they should be transferred from the pan to a paper towel.

Lush cutlets from beef liver

You can add splendor to liver cutlets, making them look not like pancakes, but like traditional cutlets, if you add minced meat density. Bread and small oatmeal will help to achieve this, which will absorb excessive moisture and add splendor.

Composition of lush liver cutlets:

400 g beef liver;
250 g of stale bread without skin;
70-90 g of onion;
1 egg;
200 ml of milk;
35 g small oatmeal;
salt, spices to taste and oil for frying.

Cooking progress:

Cut stale bread into medium pieces, pour milk over it and, without wasting time, work on other ingredients.
Minced meat for these cutlets is very convenient to cook in a blender. In its bowl, you should first put the liver prepared and cut into medium pieces, the onion cut into slices and the egg. Grind everything into a homogeneous mixture.
Transfer the minced meat to a container in which it will be convenient to knead it. Add squeezed bread crumb, oatmeal, salt and spices. Stir the mass and give it a quarter of an hour for the flakes to swell. If you use larger flakes, then you can leave the minced meat overnight in the refrigerator.
From the prepared minced meat, form cutlets and fry them until cooked in vegetable oil. The finished dish can be served with sour cream.

with rice

What can you cook with liver and rice for lunch? Fried liver and rice porridge? Yes, but you can combine these two products and make liver patties with rice. Complementing them with a side dish of potatoes or vegetable salad, we get a light but hearty lunch.

For mouth-watering liver-rice cutlets, you need to take:

500 g of liver;
90 g of rice;
70 g of onion;
90 g carrots;
1 egg;
80-100 g flour;
vegetable (preferably refined) oil;
ground black pepper, herbs and salt to taste.

Process sequence:

Rinse rice groats under a running stream of water, boil until fully cooked, rinse again and allow excess water to drain, throwing it into a colander.
Fry onions and carrots by holding these chopped vegetables in a pan with vegetable oil until golden brown.
Turn a clean liver into minced meat with a blender or meat grinder, add an egg, cooled fried vegetables, rice, flour and other ingredients. Carefully mix the minced meat.
Spoon the resulting mixture into a hot pan and fry the cutlets for about five minutes on each side.

Cooking with chicken liver

Chicken liver is much more tender and practically odorless, so it cooks faster, and dishes from it fly off the plate instantly. Chicken liver cutlets with zucchini and chicken breast according to this recipe can be included in the diet of children of younger kindergarten age.

List of required ingredients:

300 g chicken liver;
300 g minced chicken breast;
1 egg;
90 g of onion;
100 g of young fresh zucchini or pumpkin;
50 g breadcrumbs;
vegetable oil, spices and salt.

Work algorithm:

Pass vegetables and prepared liver through a meat grinder or smash in a blender. Pour in the breadcrumbs, add the minced chicken breast, beat in the egg.
Stir and salt the minced meat, appease it with spices. After that, leave the mass for 10 minutes, so that the crackers have time to absorb excess moisture.
Lightly fry the cutlets in vegetable oil until a thin crust, and then stew them with a little water.

Items to prepare before starting work:

500 g of liver;
100 g dry buckwheat;
120 g of onion;
2 eggs;
50 g flour;
salt and black pepper to taste.

Cooking method:

Cook cereals, the ratio of the volume of water and buckwheat should be equal to 2 to 1.
Washed and dried with a paper towel, pass the liver through a meat grinder along with peeled onions. Combine this mass with porridge and other ingredients.
Mix everything well, salt and you can start heat treatment. There are three ways to bring this liver dish to readiness: fry in a pan, bake in the oven or steam.

Pork liver cutlets

In any of the above recipes for liver cutlets, pork liver can be used with a slight adjustment for preliminary preparation. It is desirable to soak this product in milk before grinding into minced meat. But there is another interesting recipe from this particular offal with the addition of potatoes.

Pork liver cutlets with potatoes are prepared from:

500 g of raw liver;
1000 g of raw potato tubers;
200 g of onion;
2 chicken eggs;
160 g flour;
100 g melted butter;
salt, spices, breadcrumbs and some oil for frying.

Stages of work:

Grind offal and onion in a meat grinder, grate raw potatoes on a fine grater and squeeze out the juice that has stood out.
In a bowl of a suitable size, mix the minced liver and onions, grated potato tubers, eggs, flour and ghee, spices and salt. Mix thoroughly and knead the resulting minced meat.
Then form in the same way as ordinary meat cutlets, roll in breadcrumbs and fry until cooked in vegetable oil. The fire is medium.

Beef liver cutlets, step by step recipe with photo which are presented below, are in some ways very similar to the recipe for liver pancakes. Many mistakenly believe that liver cutlets are the same dish. In fact, these are two completely different recipes.

Liver pancakes can be cooked with milk, yogurt, kefir or yeast, while liver cutlets are cooked with meat, lard, cereals, loaf (bread), vegetables or fresh herbs. Recipes for liver cutlets with buckwheat, semolina, rice, and oatmeal are popular. From vegetables, onions, carrots, potatoes, beans, zucchini, eggplant, cauliflower are most often used.

Liver pancakes and cutlets have one thing in common - they can be prepared from different types of liver. Suitable for these purposes chicken, pork, lamb, beef, goose liver and liver. Using one or another stump, you can get liver pancakes or cutlets of different taste. Personally, I really like to try experimenting with different types of liver and additional ingredients.

Today I want to show you how to cook liver cutlets from beef liver with loaf and minced meat.

Ingredients:

Beef liver - 400 gr.,
Onion - 1 pc.,
Baton - 100 gr.,
Milk - 150-200 gr.,
Eggs - 1 pc.,
Minced meat - 300 gr.,
Vegetable oil,
Salt, hblack pepper or any other spices - to taste

Beef liver cutlets - recipe

After all the products have been prepared, you can start cooking beef liver cutlets. It is advisable to use the liver for cutlets half-frozen or half-frozen if you just bought it fresh. The fact is that in this state the liver is easiest to grind both in a meat grinder and in a blender. The structure of a frozen liver becomes denser, unlike the structure of a fresh liver, therefore it will be much easier to remove the film from such a liver.

Recipes for liver dishes, and in particular cutlets, are replete with cuisine of almost any nationality. In some variations, cutlets are fried. By the way, this is the most common option. In others, they are baked in the oven, cooked in a double boiler or even in a slow cooker. But in any of these cases, to get the perfect dish, you need to choose a quality, fresh liver. And of course, it is very important to know and take into account all the nuances and rules for the preparation of each of its types.

Despite the fact that the liver is considered an offal in cooking, many of the world's chefs classify it as a delicacy. Even in medicine, the liver is considered a very useful product that has healing properties. And this is no accident. After all, it is rich in minerals and amino acids. And more specifically, especially vitamin A. It is thanks to him that the therapeutic and preventive effect is achieved, which consists in strengthening teeth and hair, improving vision. The liver also increases brain activity and helps the genitourinary system.

What kind of liver to cook meatballs from?

Such a dish can be prepared from absolutely any type of liver. Everything is limited only by your desire and availability in the store. However, the most useful is beef liver. It is noticeably distinguished by its brown hue and slightly bitter taste. To get rid of this taste, almost all recipes recommend soaking it in milk. Veal liver is rightfully considered the most tender. That is why it is not recommended to subject it to long processing at high temperatures. It must be salted at the end of cooking. Only under this condition will it retain its tenderness and softness. Pork liver is very similar to beef liver. And the point is not at all in useful properties, but rather in taste - it is also bitter. Lamb liver is considered a real delicacy. It is quite difficult to buy it, but if you succeed, then know that you need to fry it on a minimum heat and in butter.

The most popular recipes for liver cutlets

Classic recipe for liver cutlets

What you need:

Any liver - 500 g;
Salo - 100 g;
Flour - 100 g;
Onion, egg - 1 pc;
Starch - 1 tsp;
Salt, pepper - to taste;
Oil.

This popular recipe among housewives is quite simple. Grind the liver, onion, lard in a food processor or pass through a meat grinder. Separately, beat the egg and add it to the mixture. Sprinkle with flour and cornstarch and mix thoroughly. Don't forget the salt and pepper. Prepare a frying pan with oil. We form pancakes with wet hands and put them to fry on each side for 2 minutes, no more. Otherwise, you risk getting completely tasteless and rubber cutlets.

Recipe for liver cutlets with semolina

What you need:

Liver - 500 g;
Onion - 1 pc;
Semolina - 100g;
Egg - 1 pc;
Salt, oil.

Onions and liver, as in the previous recipe, we give to the work of a food processor or meat grinder. Pour semolina into the prepared mixture, mix and let stand for 20 minutes. Your dough will swell. Next, add the beaten egg to it, salt to taste. We form cutlets and fry, as in the previous recipe.

Recipe for liver cutlets with rice and garlic

What you need:

Liver - 500 g;
Rice - 50 g;
Egg - 2 pcs;
Garlic - 3 cloves;
Salt, pepper - to taste;
Vegetable oil.

Preparing rice. We wash it and cook until fully cooked. We clean the garlic. Ready rice, garlic and liver are passed through a meat grinder or combine. Add eggs, pepper, salt to the minced meat and mix everything again, further grinding in a combine is possible. We form cutlets from minced meat and fry, as before.

How to make liver cutlets tasty and lush

Few people know about this, but to add splendor to the liver cutlets, a little semolina or starch should be added to the minced meat instead of flour. The taste will not change from this, but airiness and tenderness will be provided.
If you still decide to use flour, then do not rush to immediately start roasting or baking. Let the dough stand for half an hour. The flour will become more viscous, and the cutlets will become fluffy.
If you decide to cook from beef liver, then to give it softness and taste, it is not only soaked in milk, but also films, vessels and veins are removed.
For airy and even more delicious pork liver cutlets, choose the liver of a young animal. After all, it is in it that the bitterness is least noticeable.
Add one grated potato to the minced liver, and you will see how much more tender, interesting and, what is important, your finished dish will become more magnificent.

What to serve as a side dish

A side dish for such cutlets can be chosen based simply on your desire or depending on the benefits and calorie content. But remember, no matter how tasty your cutlets are, the side dish simply has to be no less tasty. This is a complete dish that can not only add a little flavor, but also complement the cutlets.

The classic side dish is mashed potatoes. For those who are too lazy to cook it, you can simply boil the potatoes. Also, boiled rice will be a great addition, as an option, not simple, but with vegetables. It is also possible to serve with pasta and vermicelli. Do not forget to supply them with butter or make a separate dressing sauce.

Try stewed or boiled vegetables as a side dish. It can be either a mix of different species, or any one species. The only ban, perhaps, is fried potatoes. After all, together with cutlets, it can only harm your body.

Rubric - ,