Beef liver salad - 9 cooking recipes

Beef liver for salad can be boiled, stewed, fried or baked in the oven until fully cooked. There are secrets of how to give moderately dry beef liver more juiciness and softness.

For example, soak it in milk for at least an hour. Beat lightly with a hammer before frying. Marinate with the addition of any acid: citric, acetic, tartaric, lactic, fruit, berry. And fry in a dry non-stick frying pan without oil on all sides. It is better to do this with whole layers of liver, without cutting it into strips - as it is usually cut. The same goes for cooking.

Another simple, quick and budget-friendly way to fix the problem with hard liver is to grind it through a large meat grinder and add it to the salad in this form. The desired taste and aroma will be present in the dish in any case. By the way, the liver will be more tasty if you fry or stew it with vegetables: onions and carrots. You can also put them in the salad afterwards.

Many recipes for salad with beef liver can be used for the holidays - they turn out so tasty and beautiful. This is especially true for puff salads.

As for flavor combinations, beef liver “sounds” very well with any salad products: potatoes, carrots, bell peppers, tomatoes, onions, cucumbers, herbs, corn, green peas, croutons, boiled rice, mushrooms.

By the way, if a salad recipe specifies beef liver, this does not mean that you need to use it. This product is completely replaceable. Instead, you can take pork, chicken and any other liver. The salad is also good both warm and cold.