Beef Liver Amazing Benefits And Recipes

The beef liver contains large amounts of vitamin B12, which is required for normal functioning of the nervous system. Also, the liver contains a lot of vitamin A (retinol), which is essential for good vision and a healthy immune system. Beef liver is a good source of copper, which is essential for cell function.

Why beef liver is good for your health

Beef liver is one of the most nutritious meat products of animal origin. It contains a large amount of vitamins, mineral salts and amino acids. For example, beef liver is rich in essential fatty acids such as docosahexaenoic and arachidonic acids, as well as vitamin B12. In addition, there is a lot of iron in beef liver, which is involved in the biosynthesis of hemoglobin and is necessary for the production of red blood cells.

A few details about the beneficial properties of beef liver:

Compared to other protein foods, the liver is the best source of amino acids. It contains 12 of the 290 existing amino acids. Beef baked goods contain a large amount of vitamin B12, which is necessary for the normal functioning of the nervous system. Also, the liver contains a lot of vitamin A (retinol), which is essential for good vision and a healthy immune system. Beef liver is a good source of copper, which is essential for cell function.

Who should limit the amount of beef liver in the diet? People who monitor the amount of cholesterol. In addition to many benefits, beef baked goods contain a lot of cholesterol, which is harmful to the functioning of the heart and blood vessels.

How to cook beef liver - cooking secrets

There are many ways to cook beef liver deliciously. In this article, we will tell you how you can cook liver with onions and sour cream.

For starters, a few secrets of cooking beef liver with onions and sour cream:

The first thing to do before starting to cook the liver is to clear it of the upper film and bile ducts. To make it easier to do this, leave the liver in the freezer for a while so that it freezes a little, so the film will come off more easily. In some recipes, it is recommended to beat off the liver so that it turns out to be softer. Usually, before cooking, the liver is soaked in milk for several hours - the milk will draw out the bitterness from it, and also make it softer and softer in taste. Some recipes recommend soaking the liver in lemon juice. If you decide to cook the liver without soaking, just rinse it thoroughly in water. By itself, beef liver tastes slightly bitter. Sour cream will help get rid of the bitterness. If you overcook beef liver, it will taste harsh.

The first classic recipe: beef liver with onions and sour cream

400 g liver Onions - 2 pieces Carrot 50 g flour 2 tablespoons vegetable oil A third glass of sour cream Salt, pepper - to taste Greens

Wash the liver, drain and cut into thin slices. Cut the onion into rings, grate the carrots. Dip the liver slices in flour, and you can fry in a pan with vegetable oil. Average frying time is 1 minute for each side (over high heat). Add onions, carrots and sour cream to the pan, stir. Add a little butter if desired. Leave the liver in sour cream over full heat for 5-7 minutes, and infuse for the same amount (turn off the heat). Finally, sprinkle the liver in sour cream with fresh herbs. The dish is ready!

Recipe two: beef liver with pickled mushrooms

700 g liver Half a cup of butter Onions - 2 pieces, cut into rings Salt pepper Jar of pickled mushroom with liquid (300 ml) 2 cups sour cream 1 teaspoon Worcestershire or any other sweet and sour liquid sauce

In a large skillet, melt the butter and sauté the onions until golden brown. Sprinkle the chopped liver slices with salt and pepper, place in a skillet and roast over high heat for about 5 minutes. After that, pour the mushrooms along with the marinade, reduce heat and simmer for 8-10 minutes. Add sour cream and sauce, simmer for another 8-10 minutes. The dish is ready!

Recipe three: beef liver with bacon and mushrooms

500 g liver 4 slices of bacon Onions - 1 piece, cut into rings Jar of pickled mushroom with liquid (300 ml) 1 teaspoon beef broth powder Quarter cup sour cream Vegetable oil for frying A few spoons of flour

Fry the bacon in vegetable oil, remove the bacon. In the same pan, fry the liver and onions, add the mushrooms and broth, reduce the heat and leave to simmer for 20 minutes. Add a few tablespoons of water and some flour. Finely chop the fried bacon slices. At the end, add bacon and sour cream to the pan, stir. The dish is ready!