Beef liver cutlets, step-by-step recipe with photos 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 enjoy trying to experiment with different types of 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.
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
Cooking video recipe
Also, knowing how to make beef liver cutlets, you can easily cope with preparing a delicious liver cake! You can view how to do this here:
What are these cutlets served with?
Absolutely any side dish goes well with liver cutlets. They can be used for sandwiches and sandwiches in combination with tomatoes and herbs; also, liver pancakes, whose cooking principle is identical, make a wonderful original cake (see point above).
To prevent pork liver from becoming bitter, you just need to soak it in milk or plain water for 1-2 hours. The cutlets turn out very tasty if you add carrots, onions and garlic to them. We present to you a favorite recipe in our family with step-by-step photo instructions.
Ingredients:
How to make pork liver pancakes
1 . Cut the offal into large pieces, then pass it through a meat grinder and put it in water or milk for a couple of hours.
2
. Peel the onion, carrots and garlic, chop and grate. If you pass it through a meat grinder, you can cut it into large pieces.
3
. Grind the liver, carrots, onions and garlic in a meat grinder and add flour, salt and soda. Mix. The minced meat should have the consistency of thick oatmeal porridge (). If it turns out liquid, add flour.
4
. Pour vegetable oil into a frying pan, heat it and place on medium heat. Using a spoon, pour in the minced meat for the liver cutlets. Cover the pan with a lid.
5.
When the pancakes on top change color (it becomes clear that the minced meat is not raw, but baked), turn the cutlets over. Fry on the other side. If you pierce the pancake and there are no traces of minced meat left on the toothpick (fork), it means it’s ready.
Delicious pork liver cutlets are ready
Bon appetit!
As you know, cutlets can be prepared from many products. In addition to the classic ones made from minced meat, fish ones are also popular. This dish made from carrots, potatoes, beets and even cabbage is no less popular. They are also made from a wide variety of cereals. But for some reason such offal dishes are not particularly popular. Although this particular dish is not only tasty and healthy. It is also low in calories, which means it should please followers of numerous diets.
By the way, about kilocalories. In pork liver there are only 109 of them per 100 grams of product. Accordingly, dishes made from it turn out to be dietary.
Pork liver cutlets “Classic”
This is the simplest recipe for liver cutlets. They take a little over half an hour to prepare, and as for calories, there are about 130 in this dish (naturally per 100 g). True, the result is more like pancakes than cutlets, but this is a matter of formulation. Very few products are required, so the dish can also be classified as low-budget. These cutlets consist of the following ingredients:
- pork liver – 500 g;
- onion – 1 medium-sized head;
- eggs – 2 pcs.;
- flour – 150-200 g;
- spices (for example, a set of “Provencal herbs”), salt and pepper - to taste;
- oil for frying.
Wash the liver, remove films and veins (if any), then cut into small pieces. Peel the onion and divide into 4 parts. Pass the prepared products through a meat grinder. In principle, you can use a blender or food processor for this purpose. Experts have nothing against this method of grinding.
Break eggs into a bowl with onions and liver, add salt, spices and mix everything thoroughly. Now you can add flour to the prepared mass. Moreover, you shouldn’t pour all the flour into a bowl with minced meat at once. It is better to do this in portions of 1-2 spoons, thoroughly mixing the resulting semi-finished product. The result should be a mass of thick consistency.
Pour oil into a frying pan and heat thoroughly. Now, using a spoon, place the resulting minced meat on it and form into flat cakes. There is no point in frying such cutlets for a long time; 2 minutes on one side and 2 minutes on the other are enough.
Pork liver cutlets with semolina
Despite the ease of preparation, these cutlets turn out extremely tasty. The calorie content of the finished dish remains quite low. At the same time, the pancakes themselves turn out fluffy and in appearance are practically no different from a regular dish made from minced meat. First you need to prepare the following products:
- pork liver – 500 g;
- semolina – 150 g (approximately 7 tablespoons);
- onion – 2 small heads or 1 large;
- garlic – 3 cloves;
- salt and pepper - to taste;
- oil for frying, breadcrumbs, soda, vinegar.
Peel the onion and cut into 4 parts. Wash the liver and cut into small pieces. Grind through a meat grinder. Add crushed or crushed garlic to the minced meat. Quench a little (about 1/3 teaspoon) of soda with vinegar and add it to the ingredients along with semolina. Season the mixture with salt, pepper and mix thoroughly. Place the finished minced meat in the refrigerator.
After half an hour, you can start cooking the cutlets. Remove the minced meat from the refrigerator and form cutlets using a tablespoon, roll in breadcrumbs and fry in a frying pan in preheated oil.
Semolina cutlets are fried a little longer than in the classic recipe for 8-10 minutes, about 4-5 minutes on each side.
Liver cutlets with Hercules
This recipe will also take a little effort and time. And the calorie content of the finished dish is no higher than that of the previous option. True, the range of products that will be needed for cooking is somewhat wider:
- pork liver – 400 g;
- oatmeal (regular Hercules will do) – 100 g (about 7 tablespoons);
- carrots – 1 medium-sized root vegetable;
- flour – 2-3 tablespoons;
- spices (preferably “Provencal herbs”), salt and pepper - to taste.
Cut the liver, carrots and onions into small pieces and grind through a meat grinder. Add oatmeal, spices, salt, pepper to the mixture and mix well. Place the finished minced meat in the refrigerator for at least 30 minutes. Then you can form it into cutlets and fry in vegetable oil for about 10 minutes.
Pork liver cutlets with rice
Everyone has long been accustomed to meat cutlets with rice. Pork liver pancakes also turn out well with the same grain. There is a little more fuss with these than with previous recipes, since you need to cook the rice first. As for the calorie content, in this version it is also far from off the charts. So, you need to prepare:
- pork liver – 500 g;
- rice – 150 g;
- onion – 1 medium-sized head;
- egg – 1 pc.
- starch - 2 tablespoons;
- basil, salt and pepper - to taste;
- vegetable oil - for frying.
First you need to cook and cool the rice. It is better to cook the cereal a little longer than for a regular side dish, so that it turns out slightly sticky. Experts recommend keeping the rice on the fire for 30 minutes.
Then everything is according to the standard. Peel the onion and cut into 4 parts. Cut the offal into pieces and pass through a meat grinder along with the onion. Beat the egg with a whisk or fork and pour into the bowl with the already prepared products. Add rice, starch and spices there. Mix the minced meat thoroughly. And you can immediately make small cutlets, which should be fried on both sides for about 2-4 minutes on each.
Liver pancakes with buckwheat “Sytnye”
As mentioned above, liver pancakes can be prepared with almost any cereal, in particular buckwheat. The method of preparing them is not much different from the same dish with rice. But there are still some discrepancies. First, check out the list of products:
- pork liver – 500-600 g;
- buckwheat – 150 g;
- onion – 1 medium-sized head;
- egg – 1 pc.
- flour – 2 tablespoons;
- salt and pepper - to taste.
Sort the grains, rinse thoroughly and boil until tender in lightly salted water. Finely chop the onion, fry in vegetable oil until golden brown and mix with the prepared buckwheat.
Rinse the liver in plenty of water and dry lightly with napkins. After this, it must be cleaned of films and veins, and then cut into pieces and passed through a meat grinder.
Combine the resulting mass with buckwheat and onion, salt and pepper, add egg, flour and knead well.
Using a spoon, place the minced meat into a frying pan, forming cutlets and fry in vegetable oil for about 4 minutes on each side.
Pork liver cutlets with potatoes
For example, potatoes can serve as a good addition to offal. There is no point in talking about the low calorie content of the dish. But the taste is wonderful. To prepare such a culinary masterpiece, you will have to stock up on:
- pork liver – 300 g;
- potatoes - 3-5 medium-sized tubers;
- onion – 1 medium-sized head;
- egg – 2 pcs.
- salt and pepper - to taste;
- breadcrumbs and vegetable oil - for frying.
Peel the potatoes, boil them, prepare mashed potatoes and leave to cool. Cut the liver and onion into small pieces (the latter, of course, be cleaned first) and pass through a meat grinder. Mix the resulting minced meat with mashed potatoes, add eggs and thoroughly beat them into the resulting mass. The finished minced meat must be salted, peppered and mixed thoroughly again. Just a little advice: if the minced meat turns out to be runny, you can add a little flour to it.
All that remains is to stick the cutlets, roll in breadcrumbs and fry in vegetable oil for 3-5 minutes on each side. By the way, you can slightly reduce the calorie content of this dish by steaming it. It will take a little longer - about 30-40 minutes.
Pork liver cutlets with gravy “Homemade”
Despite some uniformity in the recipe and methods of preparation, pork liver pancakes should not be considered an everyday dish. You can have a fabulous dinner if you cook them with the appropriate sauce or gravy. This is not difficult to do, and you don’t need exotic products:
- pork liver – 400-500 g;
- brisket – 100-150 g;
- oatmeal (“Hercules”) - 3 tablespoons;
- onion – 2 medium-sized heads or 1 large;
- milk – 100 ml;
- sour cream – 50-70 g;
- butter – 50-70 g;
- tomato sauce – 2 tablespoons (ketchup can be used);
- peppercorns, bay leaf, salt, pepper.
Pour milk over oatmeal and leave for 20-30 minutes. Peel the liver from films, cut it and pass through a meat grinder or grind in a blender. Do the same with the brisket and mix with minced liver. Drain the milk from the bowl with the oatmeal and squeeze out the rest with your hands. Place the swollen flakes in a bowl with minced meat. Season the mixture with salt and pepper and mix thoroughly.
Heat a small amount of vegetable oil in a frying pan, spoon out the minced meat, form into cutlets and fry for 2 minutes on each side. Transfer to a saucepan for further simmering.
In the frying pan in which the cutlets were fried, melt the butter and fry the finely chopped onion until golden brown. Then add sour cream, spices, diluted with water in a 1:1 ratio, add salt and bring to a boil.
Pour the resulting sauce into a saucepan, close it with a lid and simmer for 15 minutes. About 10 minutes after the start of heat treatment, you can add tomato sauce.
You should not serve ready-made liver pancakes with gravy right away. It is better to let them stand for another 10-15 minutes. The finished dish goes well with side dishes such as mashed potatoes or crumbly boiled rice.
As you can see, preparing pork liver cutlets is quite easy. There are no special secrets in this matter. The main rule: use only fresh liver and thoroughly clean it of films. Otherwise, the taste of the finished dish will be slightly different. By the way, if you first soak the liver in milk, the cutlets will turn out more tender.
And one more nuance. Liver pancakes cook quite quickly. If they are still overcooked and become dry, then you can restore their taste and juiciness by keeping them in a double boiler for some time.
Liver cutlets are a 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, chopped onions and garlic are added to the minced meat.
- 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 into 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.
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, tender and tasty beef liver cutlets: 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, boiled rice or buckwheat to the liver mixture.
Recipe 1. Traditional beef liver cutlets
Ingredients
lard – 100 g;
500 g beef liver;
flour – 100 g;
extra salt;
20 g starch;
onion – 120 g;
rast. oil;
black pepper;
Cooking method
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”
Ingredients
two onions;
beef liver – 0.5 kg;
vegetable oil – 50 ml;
eggs - three pcs.;
pepper - a pinch;
salt – 5 g.
Cooking method
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
Ingredients
70 ml sour cream;
400 g beef liver;
fine salt;
large onion;
90 g oatmeal.
Cooking method
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
Ingredients
onion – 0.5 kg;
beef liver – 500 g;
extra salt;
200 g round rice;
Cooking method
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 side dish.
Recipe 5. Beef liver cutlets “At home”
Ingredients
brisket – 100 g;
a glass of drinking water;
400 g beef liver;
30 g butter;
15 g garlic;
30 ml vegetable oil;
90 g oatmeal;
100 ml milk;
70 ml ketchup;
large onion;
sour cream – 80 g.
Cooking method
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
Ingredients
onion – 130 g;
vegetable oil;
beef liver – 0.5 kg;
finely ground salt;
semolina – 100 g.
Cooking method
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
Ingredients
large onion;
400 g beef liver;
vegetable oil;
half a glass of buckwheat;
ground black pepper;
two eggs;
finely ground salt;
Cooking method
1. The liver, cleaned of film and all excess, is thoroughly washed 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 an appetizing crust.
Recipe 8. Beef liver cutlets “Festive”
Ingredients
200 g Dutch cheese;
800 g beef liver;
500 g onions;
vegetable oil;
120 g semolina;
black pepper;
extra salt;
two carrots;
bell pepper;
six tomatoes.
Cooking method
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 bell pepper strips into the fryer, 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.