Liver cutlets
An easy recipe for making beef liver cutlets. Secrets and subtleties of cooking. What to serve this dish with and other options for preparing cutlets.
40 min
135 kcal
5/5 (2)
Liver as a food product carries a lot of beneficial properties for the body. It contains vitamins A, B, D, E, K, as well as many different amino acids, enzymes and minerals.
Liver is recommended to be consumed by people with low blood hemoglobin levels and in moderate quantities by pregnant women, which is also beneficial for hemoglobin levels, since this indicator is often unstable due to such global changes that are stressful for the body.
A properly prepared dish with liver will not harm those who are watching their figure and following a diet.
Today we will talk about how to make delicious and tender beef liver cutlets.
Kitchen appliances: meat grinder or blender, electric or gas stove.
Required Ingredients
How to choose the right ingredients
The purchase of liver should be treated with special scrupulousness, as with the purchase of other meat products. Eating low-quality liver can cause the most serious consequences!
If you are preparing liver cutlets for the first time, I advise you not to experiment with adding various kinds of spices to the liver mince yet.
Fresh beef liver has a dark reddish-brown color without blemishes, reminiscent of the color of ripe cherries. Its surface is smooth, shiny, elastic, and the smell is pleasantly sweet. In a section of the liver, you can see the openings of the bile ducts; their walls are practically the same color as the general color of the liver.
Step-by-step cooking recipe
- Before starting work, the liver must be washed in cold water, then cleaned of veins, films and blood clots. Now we cut the liver into small pieces, which we then grind together with the previously peeled and chopped onion using a meat grinder or blender.
- Add egg, sour cream or mayonnaise, salt and pepper to the resulting mixture and mix thoroughly.
Then, continuing to stir, gradually add flour. You should have a thin mixture similar to pancake batter.
- Now heat a frying pan on the stove with oil poured into it to fry the cutlets. Gently spoon in the minced liver using a tablespoon and fry the cutlets on each side for about three minutes until golden brown.
- We transfer the finished products into separate dishes.
Cooking video recipe
Also, knowing how to cook beef liver cutlets, you can easily cope with preparing a delicious liver cake! You can view how to do this here.
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 people mistakenly believe that liver cutlets are the same dish. In fact, these are two completely different recipes.
Liver pancakes can be prepared with milk, yogurt, kefir or yeast, while liver cutlets are prepared with the addition of meat, lard, cereals, loaf (bread), vegetables or fresh herbs. Recipes for liver cutlets with buckwheat, semolina, rice, and oatmeal are popular. The most commonly used vegetables are onions, carrots, potatoes, beans, zucchini, eggplant, and cauliflower.
Liver pancakes and cutlets have one common feature - they can be prepared from different types of liver. Suitable for these purposes are chicken, pork, lamb, beef, goose liver and liver. Using one or another stump, you can get liver pancakes or cutlets of different tastes. Personally, I really like to try and experiment with different types liver and additional ingredients.
Today I want to show you how to cook beef liver cutlets with loaf and minced meat.
Ingredients:
- Beef liver- 400 gr.,
- Onions - 1 pc.,
- Loaf - 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 preparing beef liver cutlets. It is advisable to use half-thawed or half-frozen liver for cutlets 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 more dense, in contrast to the structure of a fresh liver, so it will be much easier to remove the film from such a liver.
Some people, and especially children, do not eat liver in its pure form. They don’t like the look, the smell, the taste...
For such “picky” people, the best option is liver cutlets, soft, juicy, aromatic.
The main secret of soft, gentle and delicious cutlets from beef liver: properly prepare the offal.
Beef liver cutlets - basic cooking principles
There is a fairly dense film on beef liver. It must be removed. It will be easier to do this if you keep the liver in boiling water for several minutes. Then the vessels and ducts are cut out.
The prepared product is soaked for two to three hours in water or milk to make the liver softer.
Then the offal is cut into pieces and passed through a meat grinder. Onions and garlic are peeled and chopped in the same way as liver. The result is a fairly liquid liver mixture.
We are used to traditional cutlets being made by hand. How to make cutlets from this liquid mass? Basically, beef liver cutlets are formed with a spoon. Starch, semolina, flour or eggs act as thickeners. To make the cutlets juicy, lard twisted in a meat grinder is added to the mass.
The taste of beef liver cutlets can be varied by adding vegetables to the liver mixture, boiled rice or buckwheat.
Recipe 1. Traditional beef liver cutlets
lard - 100 g;
500 g beef liver;
1. Remove the film from the liver. We cut out the vessels and ducts. Wash well under the tap and soak for several hours in water. Cut the prepared offal into pieces. Peel the onion, rinse and cut into four parts. We trim the skin from the lard and cut it into pieces. We grind all products using a meat grinder or blender.
2. Lightly beat the egg and add to the liver mass. Add flour and starch here. Pepper, salt and mix thoroughly until smooth.
3. Heat the frying pan over moderate heat and pour in a little vegetable oil. Spoon the mixture into the hot oil and fry on both sides. While frying, do not increase the heat, otherwise the cutlets will turn out unappetizing and tough. Serve the cutlets with salad or a side dish of vegetables.
Recipe 2. Beef liver colettes “Parochka”
beef liver - 0.5 kg;
vegetable oil - 50 ml;
1. Clean and wash the onions, cut them into cubes. Place a frying pan on the stove, add a little oil and heat it up. Fry the chopped onion, stirring constantly, over moderate heat until golden brown.
2. We clean the pre-soaked liver from film, vessels and ducts. Rinse well under running water and dry with a disposable towel. Cut the offal into pieces. Transfer it to a blender container, add half the fried onion to the liver and grind into a homogeneous mass. Pour it into a bowl, add salt, two eggs, flour and pepper. Mix everything well.
3. Heat a frying pan with vegetable oil. Place the cutlets with a spoon in hot oil and fry on both sides, three minutes on each side. Grease each cutlet with mayonnaise, add a little fried onion and put two pieces together.
Recipe 3. Beef liver cutlets with oatmeal
400 g beef liver;
90 g oatmeal.
1. Remove the film from the beef liver soaked in milk. Cut out all veins and ducts. Chop into pieces as small as possible. Rinse well and dry slightly.
2. Peel the onion, rinse and finely chop.
3. Pour the oatmeal into a coffee grinder and grind until it becomes flour.
4. Combine the chopped liver and chopped onion in a bowl. Add eggs and sour cream to them. Season with salt and spices, add oatmeal and stir everything until smooth. Leave the liver mass for ten minutes. If after this time the mass is liquid, add a little more flour.
5. Spoon the cutlets into a hot frying pan with oil. Fry for three minutes, then turn over and fry on the other side for the same amount of time. The cutlets turn out very tender and juicy.
Recipe 4. Beef liver cutlets with rice
beef liver - 500 g;
200 g round rice;
1. Soak the liver in water or milk. Clean the films, remove ducts and vessels. Rinse under the tap, pat dry with a napkin and cut into small pieces. Grind the offal in a meat grinder.
2. Peel and rinse the onion. Chop it into small pieces. Heat a frying pan with oil over low heat. Place chopped onion in hot oil and fry until golden brown.
3. Boil the washed rice until soft. Drain it in a colander and rinse under running water.
4. Combine the liver mixture with fried onions and rice. Add eggs, pepper and salt. Mix well.
5. Spoon the mixture into hot vegetable oil. Cover with a lid and fry for three minutes. Then turn the cutlets over and continue to fry for the same amount of time, but without covering with a lid. Serve cutlets with vegetable salad or a side dish.
Recipe 5. Beef liver cutlets “At home”
brisket - 100 g;
a glass of drinking water;
400 g beef liver;
30 g butter;
30 ml vegetable oil;
90 g oatmeal;
1. Pour oatmeal into a deep plate and pour milk over it. Stir and leave them to swell for 20 minutes.
2. Clean the liver from films, vessels and ducts. Rinse thoroughly and cut into small pieces. Peel the garlic, cut the brisket into pieces. Grind everything in a meat grinder.
3. Squeeze the oatmeal from the milk and place it in the liver mince. Salt, pepper and mix thoroughly.
4. Heat just a little oil over high heat. Then turn down the heat and place the cutlets in the pan using a spoon. Fry them on both sides, literally two to three minutes on each side. Place the finished cutlets in a cast iron casserole.
5. Cut the onion into half rings. Heat a frying pan, add butter and melt. Fry the onion in it until golden brown. Pour in sour cream and water, salt and season with spices. Boil the sauce and keep it on low heat for literally five minutes.
6. Pour the resulting sauce over the cutlets, cover with a lid and simmer over low heat for a quarter of an hour. Five minutes before cooking, add ketchup. Let the dish sit for about five minutes and serve with a side dish, salad or pickles.
Recipe 6. Beef liver cutlets with semolina
beef liver - 0.5 kg;
finely ground salt;
semolina - 100 g.
1. Remove the film from the liver, cut out the vessels and ducts. Rinse the offal under the tap and cut into pieces. Peel the onion and chop coarsely. Grind the liver and onion using a blender or meat grinder.
2. Pour semolina into the liver-onion mixture, stir and leave it for a while so that the cereal swells. Then add the egg and salt. Mix well again.
3. Place a frying pan on the stove, pour just a little oil and heat it well. Spoon the cutlets into the hot oil and fry on both sides. The cutlets fry quite quickly. It is enough to keep them on the fire for a couple of minutes on each side.
Recipe 7. Beef liver cutlets with buckwheat
400 g beef liver;
half a glass of buckwheat;
ground black pepper;
finely ground salt;
1. The liver, cleaned of film and all excess, is washed well under running water. Wipe with paper towels. Cut into small pieces and grind using a meat grinder.
2. Boil the washed buckwheat until cooked. Cool and place in liver mince. Add eggs and flour to the mixture, pepper, salt and mix well.
3. Spoon the minced meat into a heated frying pan with vegetable oil. Fry on both sides until delicious crust.
Recipe 8. Beef liver cutlets “Festive”
200 g Dutch cheese;
800 g beef liver;
120 g semolina;
1. Remove the film from the liver, cut out all excess, rinse well and cut into pieces. Peel a little more than half of the onion, rinse and cut into large pieces. Grind everything in a meat grinder.
2. Add semolina and egg to the minced liver, season with salt and spices. Mix the minced meat thoroughly.
3. Spoon the minced meat into cutlets onto a hot frying pan, adding a little vegetable oil. Fry the cutlets until an appetizing crust appears. Place the finished cutlets on a lightly greased baking sheet.
4. Peel and rinse the remaining onions, carrots and peppers. Chop the onion into thin feathers. Coarsely grate the carrots. Cut the bell pepper into thin strips. Place a frying pan on the stove, pour in oil and heat it well. Add onion and fry until transparent. Then add carrot shavings and continue to fry, stirring constantly, until soft. Place the strips in the fryer bell pepper, stir and fry for another five minutes. Cool the roasted vegetables.
5. Wash the tomatoes, wipe with a napkin and cut into not too thick slices.
6. Place a little fried vegetable on each cutlet, put a slice of tomato on top and sprinkle with grated cheese. Pour over mayonnaise and place in the oven for about five minutes until the cheese melts. Decorate the cutlets with fresh herbs. Such cutlets will become a real decoration of the festive table.
- Beef liver cutlets should be fried over low heat. Two to three minutes on each side to keep them tender and soft.
- To make the cutlets fluffy, you can add soda slaked with vinegar to the minced meat.
- If you want the cutlets to be even juicier, simmer them in a creamy sauce for a few minutes.
- Serve cutlets with sour cream. For added spice, you can squeeze a few cloves of garlic into it and stir.
- Fry the cutlets in a small amount of oil, otherwise they will be too greasy.
Liver cutlets – healthy dish for the whole family. Liver contains essential vitamins and microelements, but in order to make it tasty, you need to know how to cook it properly. Just like fried cutlets, they may well turn out to be tough, bitter and tasteless.
Liver cutlets. How to cook properly?
The success of liver cutlets depends on the quality of the ingredients. Cutlets are made from chicken, beef, and pork liver. It is better to choose a chilled semi-finished product. If you have to take frozen liver, you need to defrost it at room temperature or on the bottom shelf of the refrigerator. Under no circumstances should you use quick defrosting methods for liver cutlets: hot water, microwave. The structure of the liver will be hopelessly damaged.
When the choice is made, you need to prepare the liver: cut out veins, fat, films, vessels, if any. Then wash and pour over boiling water (this will remove the bitterness).
Next stage
Cut pork or beef liver into pieces, chicken liver into small pieces, so there is no need to chop it. Then you should make minced meat using a meat grinder, blender or other convenient equipment.
- Often, lard with a small amount of meat is also twisted into such minced meat for liver cutlets.
- To make the liver cutlets tasty, crushed meat is added to the minced meat. onions, garlic.
- In order for them to keep their shape, they use starch, flour, soda (for fluffiness), and egg (for binding the ingredients).
- In the case when the hostess struggles with flour, we suggest replacing flour with semolina.
- You can do without additives altogether. The liver cutlet recipe tells you how to do this.
- For an interesting taste, add rice, buckwheat, semolina, and oatmeal.
- Vegetables also enhance and diversify the taste of liver cutlets: carrots, cabbage, potatoes, peas, zucchini.
All products are crushed, mixed in the form of minced meat and fried in the form of cutlets in heated sunflower oil for two minutes. If you process delicate liver for a long time, the liver cutlets will come out dry and unappetizing. To ensure they are cooked accurately, make them thin.
A dish like beef liver cutlets is remarkable because it does not require any special culinary skills. It can be prepared by anyone who has a desire to taste delicious, juicy liver cutlets and a set necessary products. Any liver is suitable for such cutlets: chicken, beef or pork. See the detailed recipe for liver cutlets with step by step photos. The main secret in preparing delicious liver cutlets- ready minced meat. It must turn out thick, then the finished liver cutlets will be fluffy, juicy, just like we are used to seeing and eating meat cutlets.
Ingredients for beef liver cutlets:
- Beef liver 500 g,
- Eggs 2 pcs.,
- Sour cream 2 tbsp,
- Semolina 6 tbsp,
- Vegetable oil 6 tbsp,
- Lard 100 g,
- Large onion 1 pc.,
- Salt and pepper to taste.
Beef liver cutlet recipe
1) Wash the liver well with water and wipe dry. We cut it into pieces and cut out the ducts, they are tough and will appear in large pieces in the finished dish. Then grind the liver in any convenient way. I did this using a blender, you can use a meat grinder. Place the prepared liver in a deep bowl.
2) Remove the peel from the onion, and cut off the skin from the lard. For making liver cutlets, a piece of fresh lard is best suited, but if this is not available, then you can use salted lard. WITH salted lard The areas covered with salt should be cut off and rinsed well in water. Now grind the onion and lard. Add crushed products to the liver. Mix everything well.
3) Drive two into a bowl chicken eggs and add semolina. Stir until smooth.
4) Add sour cream. It will give the finished cutlets a delicate structure and creamy taste.
5) Add salt and pepper to taste. Mix all the ingredients. Minced liver for cutlets is ready. Leave the bowl aside for 30 minutes, preferably 1 hour. During this time, the semolina will be saturated with liquid, which is secreted in excess by the liver, will increase in volume and the minced meat will become thick.
6) After a certain time, we begin to fry the cutlets. Pour vegetable oil into the frying pan; two tablespoons will be enough to start with. Add vegetable oil to the pan during cooking as needed. Heat it well and spread the liver mass with a tablespoon. First, fry the cutlets on one side for two minutes over low heat.
7) Then turn it over to the other side and fry for another two minutes, covering the pan with a lid. Steam will form under the lid and under its influence the cutlets will stew a little and become incredibly soft and juicy. You shouldn’t keep liver cutlets in a frying pan for too long to prevent them from becoming tough. Liver is a very delicate product and does not tolerate heat treatment for too long.
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