Fried veal liver Tender
Veal liver with onions has undoubted benefits and a bright taste. Very, very tasty, easy to prepare.
I want to share a recipe for making the most tender veal liver fried with onions. Everyone knows that liver is a very healthy product, but, unfortunately, not everyone can or does not want to enjoy its delicate taste, due to various reasons. My husband is one of these people, unlike me. I won’t go into details, but convincing him to try liver dishes is impossible. :( And, what do you think?, when I cooked veal liver a couple of days ago in this way, my dear hubby not only tried it, but also ate a whole portion, while praising the previously (undeservedly :)) dish he rejected, while affirming , that the taste of the cooked liver reminded him of the taste of a perfectly cooked steak (which I don’t agree with :), but I didn’t argue). I would like to note an important point - my husband agreed to try my dish only because the liver was veal (beef was out of the question!)
I would be very glad if I have aroused your interest, and, of course, it is very interesting to know your opinion about the taste of liver prepared in this way
Calories
371Kcal
Protein
16gram
Fat
27gram
Carbs
18gram
*Nutritional value of 1 serving
Ingredients
Servings: 4
300g
100ml
2tablespoon
4tablespoon
1tablespoon
to taste
to taste
to taste
Step-by-step preparation
Cooking time: 1 hr 40 mins
STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
STEP 8
STEP 9
STEP 10
STEP 11
Comments on the recipe
19.09.2023
Yes, Olga, I completely agree with you, not everyone will lick their lips at the sight of liver in their diet and not everyone will order it for dinner, my husband, like yours, only eats liver pate, but I just adore it, I cook it this way too, and this That's right, milk, when soaked, kills the specific taste and smell of the liver and at the same time softens its consistency, making it softer and more tender, and frying over high heat gives it juiciness. Even before soaking, I can beat a large piece of a piece well, and then cut it into small pieces and soak it. It’s right that you dip each piece in flour - also the right decision and retains the juice when frying. So, great job, thank you!
19.09.2023
Thank you, Shura. I'm a liver lover too. The main thing is to prepare it correctly, and then the most picky eater will gobble it up “on both cheeks,” praising and admiring the taste of the delicacy—a liver dish.
19.09.2023
What a beautiful liver! Looks very tasty! Wonderful recipe) I'll take it)
19.09.2023
Thank you znlena. Not only does it look delicious, but it tastes amazing. Prepare yourself, you won’t regret it!
19.09.2023
Olga, when it gets cooler, I’ll definitely cook it)
19.09.2023
Good morning, znlena. Here in Dusseldorf the maximum temperature during the day is still 16, and it rains almost every day.
19.09.2023
Olga, there will be a holiday on your street too)) And we usually have cold snaps in May, so we’ll wait)) True, the forecast for this week is 23 degrees.
Similar Recipes
- Classic shawarma with chickenA simple and quick recipe for delicious shawarma.
- 40 mins
- 2 Servings
- 599 Kcal
- 546
- Crumbly pilaf with chicken in a pan on the stoveDelicious crumbly pilaf without a cauldron? Really and quickly!
- 1 hr
- 6 Servings
- 576 Kcal
- 421
- Homemade khinkali in Georgian styleVery tasty, very juicy, made from simple ingredients, for main course!
- 3 hr
- 15 Servings
- 183 Kcal
- 625