Steamed liver cutlets, step-by-step recipe with photos, how to cook

Beef liver cutlets - gentle cooking secrets

If you are going to make liver cutlets for the first time, then the advice of experienced chefs and housewives will come in handy. With their help, you can create a real masterpiece of culinary art. Believe me, after eating such a delicacy, your household will not be stingy with praise.

So, here’s what experienced housewives and cooks advise:

To make the liver tender and without bitterness, it should first be thoroughly soaked in milk;
It is imperative to remove the film and veins from the liver;
beef liver should only be fresh; it can be easily identified by its rich color;
the consistency of minced meat for liver cutlets should resemble thin dough;
To prevent the cutlets from spreading when frying, you can add fresh lard, flour, sour cream, breadcrumbs, bread slices, food starch to the minced liver;
liver goes well with a mixture of peppers; using seasonings, you will give the dish a spicy taste and aroma;
liver cutlets are often made with rice, buckwheat and even oatmeal - it all depends on your taste preferences;
To make the cutlets tender and soft, add fried vegetables to the minced meat.

How to make liver cutlets tasty and fluffy

Few people know about this, but to make the liver cutlets fluffy, you should add a little semolina or starch to the minced meat instead of flour. This will not change the taste, but airiness and tenderness will be ensured. If you decide to use flour, do not rush to start frying or baking right away. Let the dough sit for half an hour. The flour will become more viscous and the cutlets will become fluffy. If you decide to cook from beef liver, then to give it softness and taste, you not only soak it in milk, but also remove the films, vessels and veins. To prepare fluffy and even more delicious pork liver cutlets, choose the liver of a young animal.

After all, it is in it that the bitterness is least noticeable. Add one grated potato to the minced liver, and you will see how much more tender, interesting and, most importantly, more fluffy your finished dish will become.

Dietary steamed pork cutlets in a slow cooker

Required products for work:

pork pulp - 350 g;
lard - 100 g;
large carrots - 1 pc.;
small onions - 2 pcs.;
semolina - 0.5 multi-cups;
egg - 1 pc.;
garlic cloves - 2 pcs.;
fragrant herbs of your choice;
salt - 1 tsp.

Attached to the recipe is a detailed cooking guide:

To prepare the mince, rinse the pork and lard in cold running water, then cut the ingredients into small slices.
Chop the onion, carrot and garlic into the same small pieces. By the way, you can completely exclude carrots if you don’t like them. The taste of the finished cutlets will not suffer from this.
Pass meat and vegetable preparations through a meat grinder.
As you can see, thanks to the vegetables, the meat mass became very juicy. To make it easy to work with minced meat, add semolina to it for viscosity. If desired, semolina can be replaced with crushed breadcrumbs.
Add egg, salt and aromatic herbs (ground or simply chopped) to the meat base.
Form small, identical-sized cutlets from the prepared minced meat.
Fill the slow cooker pot with 3 multi-cups of water. Place a steam container with cutlets on top, after greasing its bottom with a drop of vegetable oil.
Pork cutlets are cooked in the “Steam” mode for 40 - 45 minutes.

Liver cutlets with carrots

Raw carrots, grated on a fine grater, give the cutlets taste, color and special tenderness. They can be served with a side dish, with a salad or just with greens.

Ingredients:

Beef liver - 300 g;
Chicken egg - 1 pc.;
Carrots - 1 pc. (150 g);
Onion - 1 pc. (100 g);
Rice - 50 g;
Flour - 2 tbsp. l.;
Salt, spices - to taste;
Vegetable oil - for frying.

Cooking method:

Let the rice cook and add a little salt. In the meantime, let's move on to other products. Peel the carrots and grate them on a fine grater.

Wash the liver, remove the veins and films, cut into pieces convenient for rolling. We'll chop the onion coarsely and twist it too.

Let's pass the liver and onion through a meat grinder. Add grated carrots and mix. Beat in the egg and add boiled rice to the minced meat. Mix well, add a little salt (remember that the rice has already been salted) and add your favorite herbs.

For this amount of minced meat, 2 tbsp will be enough. l. flour. Mix the minced meat for the liver cutlets, let it stand for 5 minutes, and meanwhile heat the frying pan with vegetable oil.

Fry the cutlets on one side (over medium heat), turn them over and fry the other side. Do not make the heat too high, otherwise the cutlets will not have time to fry.

You can serve pickled onions and vegetables with the cutlets.

Dietary steamed liver cutlets in a slow cooker

List of ingredients:

beef liver - 0.5 kg;
eggs - 2 pcs.;
onion - 1 pc.;
wheat flour - 2 tbsp. l.;
low-fat sour cream - 200 g;
carrots - 1 pc.;
parsley and dill;
salt.

To cook steamed cutlets in a slow cooker, use our tips:

Rinse the liver under a cold water tap, then clean the offal from films, veins and fat. Blot excess water with a paper towel and cut the meat into small pieces.
Peel all vegetables, rinse and cut into large pieces.
Grind all the preparations into a mushy mass using a blender.
Beat the eggs into the base, add sour cream and salt, and beat again with a blender. Lastly, add flour to the minced meat and form into small balls.
Pour water into the multi-bowl and place the steaming container on top. Lubricate its inner surface with oil.
Place the cutlets in a container and cook them on the appropriate program for 50 minutes.

Steamed liver for a child. Liver soufflé in a slow cooker

Products:

Rabbit liver (chicken, beef, pork) - 100 gr.
White bread - 1 slice
Chicken egg - 1 pc.
Milk - 1/4 cup
Salt - a little (pinch) but better without salt.

This set of products will make 4 small soufflés the size of a small cupcake.

Soufflé is a very popular dish in our family because children are loyal to it. Yes, my husband and I sometimes eat soufflé and steam cutlets and even finish the meat puree :).

I prepare different soufflés: chicken, meat, fish, rabbit, turkey, and even liver. Liver soufflé in a slow cooker turns out tasty, healthy, and most importantly, children like it.

After purchasing the Polaris 0517 multicooker, I cook the soufflé in it, steamed. because it's more convenient. But you can also cook it in a double boiler. And for children over two years old - in the oven. In kindergarten, children are served any soufflé baked, but at home we would rather steam it for kids.

Liver soufflé in a slow cooker for children - recipe with photo:

1. The products for liver soufflé are very similar to those for meat, chicken, fish, etc. The only component that changes is the meat base. This time I cooked from rabbit liver, but any other liver will do: chicken, beef or pork. The remaining components are unchanged: egg, white bread pulp, milk and a little salt. Although, you don’t have to add salt to the children’s soufflé, but I do. Otherwise it seems too bland and tasteless to me.

2. Cut the liver into very small pieces.

3. Place it in a blender container. Pour milk into this and add pieces of bread pulp. We leave the crust aside, it is not needed. Carefully break the egg over the bowl. We leave the white in the bowl, and put the yolk in the liver and bread. Let's add a little salt.

4. Mix the liver mass with bread, milk and egg thoroughly in a blender. It will turn out very liquid, don’t worry, that’s how it’s supposed to be. Beat the egg white into foam in a separate bowl.

5. Add protein foam to the liver mass and mix gently with a spoon. This way we will get a delicate, porous structure.

6. Now let's prepare the multicooker. Pour 1 liter of water into the pan. Set up a steaming rack. Let's put the molds in which we will prepare liver soufflé for children on the grill. Pre-grease the molds with butter. This step is especially important if the molds are not silicone.

Pour the liver mass into well-greased molds. We pour it into the molds in the wire rack so as not to have to drag the molds with the liquid around too much.

7. In the multicooker, turn on the “steam” mode. Cooking time is 30 minutes. This mode can be set in many brands of multicookers: Polaris, Redmond, Panasonic...

8. After the “beep” signal, the steamed liver soufflé for a child in a slow cooker will be ready. Let it cool a little and serve.

9. You can serve the liver soufflé as an independent dish, only adding a little vegetables to it. For a child 1.5 - 2 years old this will be enough. Or you can serve one small liver soufflé with buckwheat or other porridge. Or traditionally, with mashed potatoes.

Steamed chicken liver cutlets in a slow cooker step by step with photos

The other day I wanted to cook something interesting and new from chicken liver. The liver was faithfully “collected” from chickens (we order homemade chickens twice a month). Each time I put the liver in the freezer in a separate bag, weighed it today - 300 g. I was thinking of making a snack cake from the liver, which our family already loved, but at the last moment I remembered how a friend told me about her chicken cutlets in a slow cooker. I've been wanting to cook them for a long time, but I kept forgetting. I decided to steam it. This is a wonderful dish for children. I'm talking about the process itself.

Steamed chicken liver cutlets in a slow cooker

Number of servings: Calories: Calories per serving:

To cook steamed chicken liver cutlets in a slow cooker, you will need:

chicken liver – 300 g onion – 1 pc. hard cheese – 40 g salt – to taste spices – to taste dill, green onions – for decoration

How to cook steamed chicken liver cutlets in a slow cooker.

1. As you can see, I absolutely do not use flour or eggs in the recipe; the liver binds together well. The dough, naturally, turns out to be liquid, and since we will be steaming it, we can’t do without molds. I used silicone ones for cupcakes. So, let's prepare all the ingredients for the cutlets.

2. Prepare the liver. We rinse it under water and let the liquid drain from it (I used a colander).

3. Peel the onion.

and cut into small pieces. Place in the bowl of a kitchen blender. Grind into small pieces.

4. Add the liver to the onion. Grind until smooth. Here you can use (in the absence of a blender) a meat grinder, but this will not be the same, because the blender grinds the liver into slurry, which is what we need.

5. Don’t forget to add salt and spices. If the cutlets are not intended for children, you can add some spicier spices. Meanwhile, chop the cheese (I cut it into small cubes).

6. For convenience, pour the liver mass into a bowl and add the prepared cheese to it. Mix.

7. Now you will need some molds. Pour the liver mass over them. I had just enough mixture for 6 of my ramekins.

8. Turn on the multicooker. Pour half a liter of water into the bowl. Install the steam container. Place the molds with the liver dough.

9. Turn on the “Steam” program for 35 minutes, close the multicooker lid and go about your business. After 35 minutes, open the multicooker and enjoy the aroma of the cutlets.

Remove the cutlets from the molds and sprinkle with chopped herbs.

Bon appetit!

The material belongs to the site 1001eda.com Text author Yana Krasnikova Photo author Yana Krasnikova Recipe published 03/15/2015

Steamed beef liver in a slow cooker. Steamed liver cutlets in a slow cooker.

Dietary recipe - Steamed liver cutlets in a slow cooker

Hello, dear readers of the site, this recipe is a real find for people who adore liver.

Using beef liver and cooking in a slow cooker, you will get a truly dietary and healthy dish. Liver cutlets will suit even the smallest members of your family.

The liver is rich in protein, amino acids and microelements. This offal also contains a lot of vitamins C and A, E and K, D and group B.

Sooooo useful to know: Which foods contain which vitamins and minerals.

Ingredients:

Beef liver – 300 g;
Onions – 100 g (1 large size);
Egg – 1 pc.;
Carrots – 50 g (half a small carrot);
Salt, pepper to taste;
Vegetable oil – 2 tbsp. spoons;
Parsley or dill - one small sprig (optional).

Preparation:

Wash the liver and cut into small pieces. Cook for 20 minutes, drain and cool.
Peel the onion and chop finely.
Wash the carrots, peel and grate on a fine grater.
If using greens, rinse them and chop them with a knife.
Pour 2 tbsp into the multicooker bowl. spoons of vegetable oil, add onions, carrots and herbs. Simmer all this on the “STEW” program for 10 minutes, stirring occasionally.
Grind the cooled liver, as well as stewed onions and carrots, together in a blender or pass through a meat grinder.
Beat 1 egg into this mixture, add salt and pepper.
Mix everything well and form cutlets.
Pour water into the multicooker bowl (500 ml), place a container on top - a double boiler, coat it with vegetable oil, place the cutlets in it.
Close the lid, set the program - “STEAM”.
Set the cooking time to 20-30 minutes.
Do not turn the cutlets during cooking.

After the specified time has passed, you will receive tender and juicy steamed liver cutlets in a slow cooker.

Try also making Liver Pate, and you will also like Liver Salad with Blue Cabbage.

Adviсe:

To make the liver softer and odorless, you can soak it in milk for 20-30 minutes before cooking.
How to choose the right liver when purchasing? It should have a uniform burgundy-brown color, an intact film without seals.
Be sure to smell the liver when purchasing. The smell of fresh liver is slightly sweet, and sourness is a sign of spoilage.

Warsaw cutlets

The recipe is a very tender and juicy dish, the taste of the liver is barely noticeable.

Ingredients	Sauce
750 g beef liver; 250 g lard; 2 tbsp./l. flour; 1 head of garlic; spices to taste – 1 tsp; 0.5 tsp baking soda; vegetable oil for frying; salt if the lard is not salted enough.	1 large onion; 1 cup sour cream (or a little more, depending on your taste); a little salt.

Tip - if the cutlets are a little dry after cooking, next time add 30 ml of water to the recipe.

Preparation:

The liver needs to be washed, the films removed and cut into large pieces (one piece is divided into approximately 3 parts).
Take lard and cut it into bars about 1 cm wide.
We pass the liver, lard and peeled garlic through a meat grinder.
We put soda, spices (we took Provençal herbs), and sift the flour through a sieve. Mix.
Place our mixture in heaps in a frying pan with oil and fry until half cooked. The color in this state is light yellow-brown.
Prepare the sauce - peel and finely chop the onion, mix with sour cream and salt. If you want, you can pre-fry the onions.
Place the cutlets on the bottom of the saucepan, pouring sauce over each new layer.
That's it, all that remains is to close the lid and simmer them for 20 to 40 minutes, until ready.

You can cook the same liver cutlets in the oven, setting the temperature to 190°C.

How to cook liver cutlets from chicken liver

Wash the liver thoroughly in cold water. Trim off any areas that have a greenish tint due to contact with the gallbladder.

Place the liver in a colander and pour boiling water over it. Thanks to this, it will become a little denser and the minced meat will not be too liquid. Wait until all the water has drained and the liver has dried a little.

Grind it in a meat grinder.

Place oatmeal in a blender.

Grind until coarse crumbs form.

Pour them into a bowl with minced liver.

Stir. Leave for 30 minutes so that the flakes absorb some of the liquid, which will make the minced meat thicker.

Finely chop the onion and combine it with the minced meat. Season the mixture with salt and pepper.

Stir.

Pour oil into the multicooker bowl. Turn on the device in the “Baking” mode.

Using a spoon, drop portions of minced meat into the heated oil, leaving a small distance between the cutlets.

Lower the lid of the device. Cook for 6-8 minutes. Turn the cutlets over to the second side. Fry for another 5 minutes.

Place them on a plate.

Fry the rest of the cutlets in the same way. Make sure that they do not burn and the oil does not turn dark, otherwise the taste of the gravy will be spoiled.

Cut ripe, fleshy tomatoes into slices.

Place them in a bowl with the remaining oil.

Stirring, fry in the same mode until the tomatoes are boiled and turn into puree. Add ketchup, parsley and salt to the tomato mixture.

Stir and heat well.

Place all the cutlets in a bowl.

Pour in about a glass of boiling water or chicken broth.

Set the “Extinguishing” mode. Cook for 20-25 minutes.

Boil potatoes, rice or pasta as a side dish. Place the side dish and cutlets on a plate, pour the sauce over everything. Sprinkle with chopped fresh herbs.

Bon appetit!

Cooking liver cutlets in a slow cooker:

Rinse the liver and remove films.
Chop the onion and fry in a slow cooker on the “Fry” mode for 5 minutes.
Grind the liver in a blender along with the fried onions.
Add semolina, salt, soda, spices to the mixture, mix everything thoroughly.
Leave the mixture for half an hour so that the semolina has time to swell.
Set the “Frying” mode. Grease the multicooker bowl generously with oil.
Place the cutlets into the bowl by the tablespoonful, keeping a distance of 2 cm.
Fry the liver cutlets on each side for 7-10 minutes.

The dish is ready, bon appetit! Share this recipe with your friends.

Preparation:

For liver cutlets cooked in a slow cooker, we prepare all the necessary products. Peel the onion and finely chop or grind in a blender.

We thoroughly wash the liver, remove the veins, grind it in a blender and add it to the onion.

Add flour, egg and sour cream to the resulting mass.

Mix thoroughly, add seasoning and salt.

Leave the resulting dough to rest in the refrigerator for ten minutes. Carefully place the dough into a multicooker container (greased with oil) using a tablespoon, forming even cutlets.

Cook liver cutlets in a multicooker in the “Fry meat” mode for five to six minutes on each side.

Liver cutlets cooked in a slow cooker and served with ketchup!

Cooking liver cutlets in a slow cooker in the photo

1. Wash the liver, peel one onion and pass them through a meat grinder. Next, add salt and beat in two eggs. Mix everything thoroughly. Add flour in small portions and mix. Try to mix so that no lumps form.

2. Grease the multicooker bowl with sunflower oil and set the “Baking” mode. Take the minced meat with a tablespoon and put it in a slow cooker. Fry the liver cutlets on both sides until a crust forms (about 5 minutes on each side).

3. When all the cutlets are ready, put them in a bowl, and in a slow cooker fry the second onion, cut into cubes. When the onion turns golden, place the cutlets on it. Then pour sour cream over the cutlets. If the sour cream is very thick, add a little water. Close the multicooker and set the “Stew” mode for 5-10 minutes.

4. When the multicooker notifies you that the cooking process is complete, remove the cutlets and serve.

Choosing products

Culinary arts is a general name for all activities limited to the kitchen. A set of products, cutlery, decoration - these are the details that are important for the culinary art. The latter takes place in kitchens all over the world, but has a particularly significant function in restaurants. This practice is made especially possible for people seeking to develop personal talents in the field of cooking and impress guests by surprising them with a special dish.

So, regarding the choice of products, you need to apply:

Seasonal products - high quality and exclusively organic;
The freshest spices and herbs, which have a much brighter aroma and are rich in all kinds of vitamins;
Light vegetable oils (coconut, olive, sunflower, sesame).
Small amount of salt;
Minimum amount of sugar, trying to turn to alternatives (honey, fruit) to sweeten food.

Any housewife who is concerned not only about the taste, but also about the benefits of each dish should not forget about these basics.

Liver pancakes

Yes, regular liver pancakes. This is a standard recipe, there is nothing superfluous in it:

500 g liver;
½ large onion;
2 eggs;
2 tablespoons (topped) flour;
75 g sour cream;
pepper, salt.

Preparation:

Wash the liver, remove the films and cut into large pieces. Take out the blender and beat the liver along with the pre-cut half of the onion.
Next, take a deep bowl in which we will cook, pour the minced meat into it.
Add two raw eggs, flour, sour cream, ground pepper (usually black, but you can vary the taste with white or other) and half a teaspoon of salt.
Stir until smooth.
Heat the pan well, lay out the liver pancakes and fry on both sides.

You can diversify the recipe and make it, for example, with carrots. For this amount of components, one large carrot is enough; you can add it at the last stage, before frying.

To steam the same pancakes, after frying, place them in a double boiler for 5-7 minutes.

How to cook food properly

When cooking vegetables, be sure to place them in already boiled water. With rapid heating, vitamins are preserved much better.

Follow the so-called “borscht principle”: add vegetables to boiled water so that they are all cooked at the same time. That is, follow a certain sequence. First, vegetables are placed in the pan, for example, beets, since they cook for a long time. Next are potatoes, tomatoes, peppers, because such products require a short time to become ready.

Vitamins are well preserved in vegetable products that are cooked in a special steam container or grilled. Frying in oil should not be practiced - it will additionally add excess fat. Moreover, various vitamins in vegetable products and also in fat will be completely destroyed, since it is very heated

Therefore, frying itself as a cooking method is not useful and it does not matter what kind of oil is used.

If you fry very quickly, then the fish and meat retain their vitamins and microelements. However, try to do this by cutting the product into thin pieces and in a frying pan with a non-stick coating. In this case, there will not be a lot of fat.

This type of product is also baked in pieces in the oven. If you wrap them in foil, this will greatly simplify the preparation process and prevent the fats from oxidizing, and the healthy components from escaping along with the meat.

During the process of cooking peeled vegetable products, it is recommended to save the water where the products were boiled, since a particle of vitamins and microelements will remain in it. You can then use this water to prepare other dishes.

Be careful not to overcook vegetable products. Quick cooking will preserve their taste, vitamins, and, well, appearance. Use stewing for vegetables - this is a very suitable cooking method that allows you not to lose their value.

Do not reheat the cooked dish. If there is a lot of it, then it is best to take a certain dose and heat it up. However, this is often not worth doing, since all the necessary vitamins and microelements will be gone.

Do you want to get the most out of it?

48 hours is the maximum for storing unfrozen livers. After this time, unscrupulous manufacturers begin to rehabilitate this product. Of course, it is better to buy unfrozen liver. If the cooling technology has been violated, at best the offal will taste bitter, and at worst you will get severe poisoning.

The color of a good product is red, brownish or ripe cherry due to the blood that has not yet oxidized. If the seller allows, pierce the liver - red-scarlet blood means the product is fresh. But pools of blood on the tray may indicate that the merchant simply poured it over the liver.

Choose from large manufacturers or trade pavilions with their own veterinarians.

Now let’s prepare the liver cutlets ourselves. This can be done either steamed (then they will retain their usefulness as much as possible), or in the oven or in a frying pan.

Rules of dietary cuisine

The rules of dietary cooking are not complicated, the main thing is to follow them strictly. Practical tips:

Low-calorie foods are used for dietary dishes. The lower the total number of calories “eaten” per day, the higher the effectiveness of the diet;
It is better to avoid frying altogether, because it requires oil (that is, fat). But steamed dishes are ideal for a diet. Heat treatment with steam allows you to cook without excess fat, does not form carcinogens, and retains most of the beneficial vitamins, minerals, and trace elements in products;
the best side dishes are fresh, stewed or steamed vegetables. By the way, the steamed vegetable side dish can be prepared at the same time as the cutlets.

Important! Calorie content of liver / protein content per 100 g: beef – 125/20, pork – 109/19, chicken – 136/19. Doctors recommend:

Doctors recommend:

eat liver dishes 1-2 times a week (not only on a diet);
cook in a double boiler more often, as such food is healthier.

Steamed cutlets are suitable for any long-term diet - carbohydrate, Dukan, protein, Kremlin, etc.

Steamed liver cutlets

Delicious and exceptionally tender and soft liver cutlets!
Believe me, this recipe is a real find! This is especially true for those mothers who cannot force their children to eat liver, which is so healthy and necessary for our body. But it will be very difficult for them to resist such cutlets! To prepare steamed liver cutlets, you will need:

beef liver – 500 g rice – 200 g chicken eggs – 1 pc. starch – 2 tsp. onions – 1 pc. spices - to taste vegetable oil - for frying herbs (dill, parsley, basil) - to taste

How to cook steamed liver cutlets:

1. So, we start by thoroughly rinsing the liver under running water, and then simply leaving it in slightly warm water for 30-40 minutes. After this, we cut off the unnecessary films and cut the liver into small pieces, which we then pass through a meat grinder. By the way, to chop the liver for minced meat, you can also use a regular blender, which has a fairly sharp chopper blade. 2. Now boil our rice (in the most usual way, in salted water). After the rice is ready, let it cool slightly. 3. Wash the greens thoroughly and dry them to remove excess moisture. It is worth noting that to prepare this dish you can easily use a wide variety of (your favorite) greens. So, finely chop the greens with a knife. 4. Next, transfer the rice into a separate container and mix it with our chopped herbs. Now add one chicken egg to the rice, as well as minced meat prepared from the liver. Salt to taste and, if desired, add ground black pepper (well, and other spices, if you want). Mix everything thoroughly. 5. Peel the onions, wash them and grate them on a coarse grater or chop them using the same blender. Then add the onion along with starch to the rice-liver mixture. And mix everything carefully again. It should be noted that instead of starch in this case, you can safely use regular flour. 6. After this, we form small cutlets from the resulting minced meat and place them in a frying pan with vegetable oil well heated on it. Fry the cutlets on both sides for several minutes until a beautiful golden brown crust appears on them. At the same time, you should be careful not to overcook our cutlets, otherwise they may turn out to be too tough and will no longer be so tender and tasty. Also, don't worry about them being "undercooked." Believe me, the liver cooks quickly enough, just don’t make the cutlets thick! 7. After this, put the finished cutlets in one frying pan, pour a little water into it, close the lid and steam them a little more. This is what will allow them to be cooked very soft and tender.

You can serve the finished dish simply with a vegetable salad or garnished with herbs, or you can also serve it with a potato or rice side dish, it turns out very tasty!

Bon Appetit everyone!