You do not like the liver, its taste, or maybe the smell? Liver stewed in milk- a dish that can turn all haters of the liver into its active eaters. The output is a soft and tender liver with a spicy-nut magical aroma of cumin. According to this recipe, you can cook not only beef liver, but also pork or. As an option (for a change in the table), you can try and.
The recipe for a delicious liver stewed in milk
recipe ingredients liver stewed in milk
- liver (I have beef) 500 gr.;
- milk 500 ml;
- red onion 2 pcs.;
- spices
- salt and pepper, ground coriander and zira to taste
Liver stewed in milk - cooking
- We prepare the liver: wash it, remove large vessels, remove the film (so that you can quickly and easily remove the film from the liver, it is recommended to lower it for a minute in hot water). Cut into small portions.
- We put a frying pan on the stove, pour oil and quickly fry the liver pieces on all sides, not for long, we look at the liver should change color. Now add the onion and spices, pre-cut into half rings, all except salt (salt should be added at the end so that the liver does not become tough). Fry for a few more minutes until the onion is soft and pour in the milk.
- Let the milk boil. We close the pan with a lid and simmer the liver in milk over low heat for 12 minutes, at the end 5 minutes before cooking the liver, add salt, you can add a little flour if desired in order to thicken the sauce.
So that there are no lumps in the sauce
First, mix the flour well in water, and only after that pour it in a thin stream into the milk. (1 tsp flour per 50 ml water).
The liver stewed in milk can be supplemented with fresh herbs and your favorite side dish before serving.
Natalia Glotova
The liver is a useful product that is used to prepare many dishes. It is worth noting that this offal requires special preparation, which will get rid of bitterness and unpleasant odor. Milk is ideal for this purpose.
How to soak the liver
Soaking in milk is an obligatory stage of preparation.
To begin with, the beef liver must be thoroughly washed in running water to remove all bile, and then cut out the ducts that can worsen the taste.
After that, put the offal in a deep container and pour milk so that the product is completely covered with liquid.
There is no difference between soaking a whole piece or individual pieces.
The duration of the procedure depends on how old the animal was, as well as how long the product was stored. It is best to soak for 2-3 hours. After the offal, dry with paper towels.
Fried beef liver in milk
Ingredients:
- 0.5 kg beef liver,
- 125 ml cream
- 55 g sour cream
- 15 g flour
- 75 g butter
- salt and pepper.
Cooking method:
- First, soak the offal in milk, as described above;
- On a small fire, melt the butter and lay out the liver, after cutting it into pieces;
- When the color changes, add the onion, which must first be chopped into half rings. Put salt and fry for 4 minutes;
- After the time has elapsed, add flour and fry for another minute;
- It remains only to put sour cream and cream. Mix everything well, add a little pepper and simmer everything for 10 minutes. The dish must be served hot.
Beef liver stewed in milk
At the very beginning, the offal should be cleaned of films and veins, and then soaked for an hour.
Ingredients:
- 0.5 kg of liver,
- 300 ml milk
- a couple of cloves of garlic
- 2 bulbs
- sour cream,
- vegetable oil,
- flour,
- salt and pepper to taste.
Cooking method:
Chicken liver in milk in a slow cooker
Thanks to the use of technology, the dish is prepared simply and quickly. It is not necessary to soak this by-product.
Ingredients:
- 0.5 kg of liver,
- 1 st. milk,
- large bulb,
- 10 g butter
- salt, pepper and a little nutmeg.
Cooking method:
- Rinse the offal in running water, dry, remove excess fat, and then cut each piece into halves.
- Cut the peeled onion into small cubes.
- Put oil in the multicooker bowl and select the "Frying" mode, but if there is no such program, then "Baking" is also suitable. Add onion and sauté until browned, stirring occasionally. This process usually takes about 10 minutes.
- Put the liver, pour in the milk and put salt, pepper and nutmeg. After boiling, close the lid and select the mode "Steam Cooking". Cooking time - 15 min. As a result, the liquid should evaporate and only a thick sauce remains.
Liver with vegetables in milk
Thanks to this recipe, a complete dish is obtained that does not require a side dish, since vegetables are used. If you wish, you can supplement the composition of the products, for example, you can take a very healthy type of cabbage - broccoli.
Ingredients:
- 0.5 kg of liver,
- 55 g butter,
- 400 ml milk
- carrot,
- bulb,
- 4 medium potatoes,
- bunch of parsley,
- 2 cloves of garlic
- 75 g of hard cheese,
- a mixture of peppers and salt.
Cooking method:
Royal liver in milk
The feature of this recipe is the edible “lid”.
Ingredients:
- 700 g liver,
- 150 g puff pastry,
- 3 eggs,
- 2 tbsp. milk,
- couple of bulbs
- flour,
- salt and pepper.
Cooking method:
- Prepare the offal by removing the films and soaking it in milk for half an hour.
- Cut it into pieces, and then dip it in a beaten egg with salt and pepper. After that, roll it well on all sides in flour. Put the pieces in a frying pan, where you need to preheat the oil well, and fry on each side for 2 minutes.
- Cut the peeled onion into half rings. Take a pot and spread the liver with onions in layers, adding salt and pepper. At the end, pour in the milk.
- To prepare an edible "lid", you need to roll out the dough and put it on top of the neck, the edges of which brush with the remaining egg. Pinch the edges and also brush with egg to add a blush to pastries. Put the pot in the oven and bake at 180 degrees for 40 minutes.
Step 1: Prepare the liver.
The liver must be cleaned of films and the bile ducts removed, then wash the offal well, rinsing it with water from all sides.Dry the cleaned liver and cut into thin strips or cubes.
Heat vegetable oil in a frying pan, place liver pieces in it and fry over high heat. You need to fry all the time stirring until the liver changes color, becoming brown.
Step 2: Prepare the bow.
Peel the onion, rinse with cool water, dry and cut into pieces of arbitrary size and shape.
Pour the prepared onion into the pan to the fried liver.
Step 3: Cooking the liver stewed in milk.
Add cumin, coriander and ground black pepper to the liver with onions. Stir over medium heat until the onion is soft and translucent.
Pour milk into the pan in a thin stream, mix everything, bring to a boil, cover and continue cooking for another 15 minutes.
Behind 4-5 minutes add salt until done.
Step 4: Serve the liver stewed in milk.
Serve the liver stewed in milk immediately after cooking. Stewed, baked or steamed vegetables are suitable as a side dish. And, if calorie content is not so important to you, then serve boiled rice or spaghetti to the liver. Pour the milk sauce accumulated at the bottom of the pan on top of the dish and garnish with fresh herbs.
Bon Appetit!
If you want the sauce to be thicker, add flour to it. To start, dilute 1 teaspoon of wheat flour in a small amount of warm water, and then at the end of cooking, pour this mixture into the liver with milk, stir, bring to a boil and turn off.
Add the spices that you like. For example, cumin is perfect for a liver stewed in milk, and zira in this dish goes well with turmeric.
Among the most inexpensive, tasty and at the same time unusual and original dishes, you can often find such an ingredient as liver. Chicken liver in milk is an ideal addition to most side dishes, and such an appetizer is especially good in combination with mashed potatoes, pasta, homemade noodles and stewed vegetables.
"Your Povarenok" is happy to share several versions of this simple masterpiece, which will be especially appreciated by thrifty cooks.
Do I need to soak chicken liver in milk
Not every novice hostess knows the intricacies of cooking dishes from liver, so sometimes a young girl may have a reasonable question: why is it necessary to soak the liver in milk at all, and should it be done?
There is only one answer, and it is quite obvious for someone who has been cooking for more than a year - it is necessary, and it is necessary!
The fact is that the liver itself, albeit chicken, is that part of the carcass where bitterness is present in abundance. And all because the liver is a natural filtrate of blood in the body, besides, next to it is the gallbladder.
If you put the washed chicken liver in chilled milk, even for a short time, you can not only noticeably improve the taste of the future dish, but also make it not bitter at all.
But if you ignore this step and do not soak the liver before cooking, then you should not be surprised why your home does not gobble up your cooking too aggressively.
Which is better for chicken liver: milk or water
- It is easier and cheaper to put the liver in cold water: this way you can also get rid of severe rancidity.
- But in milk, the liver will become almost 100% not bitter, since the milk itself has a wonderful property to neutralize an unpleasant aftertaste.
- In addition to soaking, you can stew and boil the liver in milk - you get a tasty and fragrant gravy, and the liver itself seems much tastier.
No matter how you decide to soak the liver, the most important thing is the temperature of the liquid. Both water and milk must be cold.
- How much offal to soak in milk is a moot point. But most often, in order for him to get rid of the nasty bitter taste, ten minutes is enough.
As you can see, chicken liver soaked in milk is a much more successful dish than if you decide to just fry liver in a pan without resorting to cow's milk.
In addition, it is the processing and preparation of offal that is the main stage in cooking. And so that you are convinced of this, we suggest that you quickly repeat your favorite recipes, the photos to which we carefully attach!
Chicken liver in milk: a simple recipe without bitterness
Ingredients
- - 500 g + -
- - 1 tbsp. + -
- — 1 large head + -
- - taste + -
- - for frying + -
How to cook chicken liver in milk with your own hands at home
- We sort out the liver, removing all blood clots, cutting off and removing the films. Then rinse well under cold running water.
- We place the offal in a suitable bowl, after which we fill the liver with a glass of cold milk. We are waiting for about 15 minutes.
- When the chicken liver is soaked, drain the milk from the bowl, but do not wash the product from it.
- We put a frying pan on the fire, pour in vegetable oil and heat the bottom of the dish to redness.
- Quickly fry the liver on all sides over low heat, stirring it until it changes color.
- We remove the onion from the skin, chop it in two and chop it medium or chop it into oblong straws - as you like.
- Pour the onion into the pan to the offal, add and pepper to your taste. Mix with a spatula.
- Cover the dish with a lid and fry over low heat, stirring occasionally, until fully cooked: about 15-20 minutes, if the pieces are large.
If desired, in this way in a pan you can stew the liver in milk. We will consider such a recipe in detail below.
Chicken liver stewed in milk gravy with spices
Ingredients
- Cow's milk - 1 glass;
- Vegetable oil - for frying;
- Chicken liver - 500 g;
- Onion - 2 pcs.;
- Dried basil - a pinch;
- thyme - a pinch;
- Salt - to taste;
- Bay leaf - to taste;
- Black peppercorns - 0.5 tsp.
How to make delicious chicken liver in dairy dressing at home
- We sort out the chicken liver, remove the veins, bloody clots and lumps, rinse thoroughly in cold water.
- We lower the liver into a bowl of ice water and forget about it for half an hour.
- In the meantime, peel the onion, cut it into two halves, and then chop. Our chef will tell and show how to do it quickly and without tears.
- Heat up a frying pan by pouring some sunflower oil into it. Dip the onion in it and fry quickly until translucent.
- Pour spices and spices into the pan, except for the parsley, after which we darken the onion a little more under the lid until it becomes well soft.
- We take out the liver soaked from bitterness from the bowl, cut it as we like.
- We send it to the pan, where we fry the giblets together with the onion for a minute on each side, so that the liver is slightly browned.
- Pour milk into the pan, add bay leaf and black peppercorns.
- Cover with a lid and simmer over low heat until fully cooked until you get a delicious gravy.
This dish is incredibly tasty and will appeal to even those who are not a fan of internal organs and generally bypass such cuisine.
How else can you cook chicken liver with milk
When there are fresh and ripe vegetables in the house, you can make an amazing dish - liver casserole.
- To do this, simply soak the offal as expected, then quickly fry in oil, and then place in a baking dish in the following sequence: below - mugs of young potatoes, then - milk carrots, then - the liver itself, and above - onion rings.
- Pour half a glass of milk into the mold and place in a preheated oven for about 35-40 minutes.
Such a chicken liver in milk is an excellent hearty dish that you can feed your household for lunch.
Bon Appetit!
Beef liver stewed in milk is a hearty, but quite dietary dish. The liver has very little fat and a lot of vitamins - just a dream, not a product! Store-bought milk is also not at all fatty, 1.5%, 2.5%, 3.2% will do.
However, the dish turns out to be nutritious and very tasty, because the liver prepared in this way is tender and juicy! The secret of cooking is to quickly fry the liver pieces over high heat, and then simmer in milk over low heat until fully cooked.
Spices choose any to your liking. This recipe uses an all-purpose seasoning. But spices for meat, black and white ground peppers, coriander, nutmeg, marjoram are also suitable.
Ingredients
- 350 g beef liver
- 1 head of onion
- 250 ml shop milk
- 3 tbsp sunflower oil
- 1 bay leaf
- 1 tsp universal seasoning
- 0.5 tsp (or to taste) salt
1. Peel the onion, cut it into quarters of the rings. Put in a pan heated with refined sunflower oil.
2. Fry the onion until golden brown and transfer to a separate bowl for a while.
3. Rinse the liver under cool water. Remove films and bile ducts (if any). Cut into pieces convenient for you - sticks, cubes. Pour into hot oiled skillet.
4. Fry the liver over high heat until its color changes.
5. Put the previously fried onion to the liver. Stir.
6. Pour in the pasteurized milk.
7. Simmer over low heat with the lid closed for 15 minutes. Then add salt, all-purpose seasoning or other spices, bay leaf. Stir and simmer for another 5 minutes.
8. Soft, juicy, tasty liver is ready! Serve with fresh herbs (dill, parsley, cilantro).
This is a complete meal on its own. But you can cook a side dish - pasta, rice, buckwheat or other porridge, as well as potatoes in any form - boiled, baked, fried, mashed.
