Recipe for steamed beef liver cutlets. Calorie, chemical composition and nutritional value.

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.

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.

Steamed liver without a steamer.

Steamed beef liver is an excellent dietary and hypoallergenic product.

This dish can be offered to small children without fear. If you add vegetables and spices to the liver, you can prepare a tasty and relatively inexpensive delicacy. Before cooking, the liver must be thoroughly rinsed under running cool water and then blotted with a paper towel. Using a sharp knife, pick up the edge of the liver film and carefully remove it. Remove all ducts and large vessels. Place the cleaned liver in a deep dish and pour cold milk over it. Leave to soak in milk for several hours. This is necessary in order to remove the specific bitter taste of the offal. To cook the liver in a double boiler for a diet or children's dish, cut it into portions and lightly salt it. Place the product in the steamer bowl in the main tray and cook for half an hour. For a baby, grind the finished liver using a blender and add to the vegetable puree.

LIVER WITH SPICES ************************************************* What you need : 300 g beef liver 3 tbsp. olive oil 50 ml dry white wine some breadcrumbs 1-2 cloves of garlic 1 onion salt, black pepper, ground nutmeg - to taste How to prepare liver with spices: 1. Cut the cleaned liver into thin oblong pieces and add salt. Place in a steamer tray intended for cereals. Pour in wine and 2-3 tbsp. cold water. Close the lid and cook the dish for 15 minutes. 2. Add butter, crackers, finely chopped onion and garlic, and spices to the liver. Cook the dish for another 15 minutes. 3. Serve the liver with rice, herbs or coleslaw.

LIVER ROLL ********************************************* What you need: 400 g beef liver 1 large carrot 1 onion 2 tbsp. chopped basil 1 clove of garlic vegetable oil 3 tbsp. boiled rice salt, pepper - to taste How to prepare liver roll: 1. Cut the cleaned liver into layers and lightly beat. Season with salt and pepper. 2. For the filling, mix grated carrots, chopped onion and garlic, rice, basil, and salt. Place everything on the liver plates and roll into rolls. 3. Secure the rolls with thread or toothpicks and place in the steamer tray. Cook for 40 minutes. 4. Remove the threads from the finished rolls and pour sour cream over them. LIVER IMAGES **************************************************** What you need: 500 g beef liver 1 egg 200 g white bread pulp 2 onions 4 tbsp. breadcrumbs vegetable oil salt How to prepare liver zrazy: 1. Scroll the cleaned liver through a meat grinder along with one onion and bread soaked in cool water. Add egg and salt to the minced meat. 2. Finely chop the remaining onion and fry in vegetable oil. Mix with breadcrumbs and salt. 3. Form the minced meat into cutlets. Place a little onion filling inside each one. 4. Place the zrazy on the steamer rack and cook for half an hour. Serve with potatoes, buckwheat or stewed vegetables.

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.

Steamed chicken liver in a Redmond multicooker. Chicken liver in a multicooker Redmond

Chicken liver in the Redmond multicooker turns out very tender and tasty, and most importantly, it does not lose its beneficial properties. Chicken liver - contains a large amount of folic acid, vitamins A, C, B6 and B12, calcium, copper, sodium, iron, zinc. Therefore, it is very important to set the desired cooking mode so that the product does not lose its value.

Chicken liver in sour cream

Ingredients:

0.5 kg chicken liver.
150 g sour cream.
2 onions.
salt, pepper and chicken seasoning to taste.
2 tablespoons of vegetable oil.

Preparation

Chicken liver should be thoroughly washed and films removed.
Turn on the multicooker and set the “Baking” mode. Pour some vegetable oil into the multicooker bowl.
Chop the onion and place it in a slow cooker, fry lightly, then add the chicken liver. Fry for about 10 minutes, add salt, pepper, seasoning to taste, as well as sour cream and pour a glass of boiling water over it all.
Stir and change the multicooker mode to “Stew” for 20 minutes.

Chicken liver with potatoes in a slow cooker

Ingredients:

Potatoes - 800 g.
Chicken liver - 600 g.
Carrots - 1 pc.
Onion - 1 pc.
Salt - 0.5 tsp.
Ketchup - 1 tbsp. l.
Sour cream - 1 tbsp. l.
Water - 0.5 multi-cup.
Milk - 0.5 multi-cup.
Vegetable oil.
Bay leaf - 1 pc.

Preparation

Pour some vegetable oil into the multicooker bowl.
Set the “Steam” mode. Place chopped onion in hot oil. Fry and add chicken liver. Brown a little and turn off the mode.
Add diced potatoes and grated carrots.
Mix ketchup, sour cream, salt, milk. Add a little water and pour it all into the multicooker bowl with the liver. Throw in the bay leaf.

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.

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.

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.

Liver cutlets with buckwheat

Many housewives consider this recipe to be the most successful. The cutlets are aromatic and tender, and no one will guess about the presence of buckwheat in them until you reveal your secret yourself.

Ingredients:

Liver – 500g
Flour – 50g
Onion – 120g
Buckwheat – 100g
Egg – 2 pcs.
Salt pepper

Preparation:

Cook buckwheat in your favorite way.

Pass the onion and liver through a meat grinder, mix the gruel with boiled buckwheat, flour, and egg. Knead well, add salt and pepper.

Fry the finished minced meat in a frying pan or bake in the oven. Any cooking method will result in a very tasty, tender hot dish.

Important Processes

We know that food must be subjected to temperature treatment so that unwanted elements and bacteria do not enter the human body. In addition, when cooked, the food product will become softer, easier to chew and digest. Some foods are not at all absorbed by the digestive system before heat treatment.

By complying with absolutely all sanitary standards, you can further increase the shelf life of your food, since as a result of this treatment, the food is preserved much longer. Lovers of excellent cuisine will be able to appreciate the diversity of taste of the same product during any heat treatment, since stewing, frying, boiling or simply steaming gives, for example, meat completely different taste qualities.

However, it should be borne in mind that when boiling or other processing at high temperatures, vitamins are quickly destroyed. Therefore, it is necessary to follow several practical recommendations on how to preserve the greatest amount of necessary substances in products. Vegetable products must be boiled without pouring out the broth, or in the peel, under which there is an accumulation of vitamins and microelements. should be steamed. But in order to balance the loss of useful elements, you should still serve herbs or fresh vegetable products as a side dish for meat dishes.

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.