Stewed liver - 42 cooking recipes

The delicate consistency of the liver requires delicate handling. This may be why not everyone gets it right the first time. It is very easy to make it rubbery, tough, overcooked or undercooked. Let's look at different cases here to prevent this from happening.

First of all, you should choose your recipe for stewed liver, focusing on the composition of the ingredients, time and method of preparation. And then follow all the tips and recommendations described in it. Step-by-step photos will help you compare your stages with the author’s, thereby avoiding mistakes.

You need to start by cleaning the liver and removing from it all unnecessary and unnecessary types of veins, streaks, films, and vessels. This applies to any kind, be it pork, beef, or chicken. It is all of the above that often spoil the taste of the dish and make the liver unchewable. By the way, when buying it in a store, never buy it frozen. This is a guaranteed failure - only select fresh ones, without an unpleasant odor or suspicious color.

Keep in mind that pork liver is more tender on its own, while beef liver is a little rougher. And if this is your first experience in cooking such dishes, start with pork.

After cleaning and before slicing, the liver is soaked in milk. This will make it tastier. Forty minutes is enough. The milk then needs to be poured out.

The cuts should not be thin - the liver shrinks greatly during heat treatment, which must be taken into account. One and a half centimeters in thickness should be enough. You can cut into cubes, strips, plates. Before stewing, be sure to fry the pieces in a hot frying pan. As soon as the liver changes color, turn it over to the other side and then remove it from the heat. Usually 1-2 minutes are enough for each. If you overdo it, it will turn out tough and tasteless. Then all the fried pieces are collected and stewed according to the recipe.

Tip: it’s easy to remove the film from the liver if you first hold it in warm water for 5 minutes.