Traditional recipes

Veal liver with onions

Veal liver with onions

My family really likes veal liver.
I cook it on the grill or with onions.

  • veal liver
  • onion
  • salt
  • pepper
  • oil
  • vegetate
  • the water

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Veal liver with onion:

We wash the liver and cut it into slices.

Heat the oil and liver in a pan.

Peel an onion, cut it into slices and put it in the pan, stirring occasionally.

When the onion becomes glassy, ​​add a cup of water and let it boil for about 15 minutes under the lid.

Season with salt, pepper and vegetables to taste.

Serve with a salad of tomatoes, cucumbers, onions.

Good appetite !!!

Tips sites


It can be served with mashed potatoes.

Pan-fried beef liver!

Beef liver has a fleshy texture and a specific taste. If you have never prepared it, you probably have not had a successful recipe. We enrich your collection with such a recipe and we recommend you try this tasty dish!


-5-6 tablespoons of wheat or corn flour

-1/2 teaspoon of salt or to taste

-1/2 teaspoon black pepper or to taste

-150 gr of oil - for fried.


1.Wash the liver, then remove the whitish bundles (skins), so that the liver cooks quickly and does not taste bitter.

2. Cut the liver into slices about 1 cm thick.

3. Cover them with cling film or plastic bag and beat them lightly with a kitchen hammer. Season the liver with salt and black pepper on both sides.

4. Beat the eggs with a little salt and sift the flour into a separate bowl.

5. Pass each piece of liver through the flour, then through the egg and again through the flour. Place them on a shredder.

6. Heat the pan with oil and fry the liver for 1.5 minutes on each side, over medium heat.

7. Remove the breaded liver on a paper towel.

The beef liver prepared in this way is very tasty, soft and juicy inside. You can serve it with mashed potatoes.

Stew from the heart and calf kidneys

Whenever I cook entrails, I can't help but remember the days of my youth, when running after family food products had become a national sport. Far be it from me to be burdened by what I experienced and even less to be nostalgic, but it's hard to forget the endless queues when the crowd was more than an extended workout at the gym.

Memories, memories! Enough with that kind of memory. I must admit, we have always liked entrails (liver, heart, kidneys), fuduli, beef belly, brain and marrow, both me and my wife to prepare them, and all family members to eat them. Neighbors can testify, when I put entrails on the old cast iron grill, the smoke and the smell invaded even the hall of the block. Some of the neighbors even commented that they made meat again, without knowing that I had served another 2-hour crowd to procure the raw material.

Ingredients needed in the recipe: veal heart and kidneys (light in color, exude freshness and youth), new potatoes, leeks, bell peppers, tomatoes, onions and garlic (green and dried), green parsley, green basil leaves, bird lard / oil of olives, white wine, dry, lemon juice, coarse salt, peppercorns, mustard seeds, sprigs of green thyme, bay leaves.

The secret of cooking entrails! Looking carefully at what you buy is in the foreground. The buyer is closely related to what you want to prepare. For grilled pork offal you buy pork heart and kidneys. The kidneys can also be veal if you want to grill. If you want to grill liver, you have to buy veal liver or poultry liver (chicken, turkey, duck, goose). For stews you buy the heart and kidneys of veal or heart, pipette and poultry liver. In the pan you can prepare liver, kidneys and veal heart or kidney and pork heart or poultry offal (liver, heart, pipette). Every householder can cook the entrails as he wishes, but as I wrote them, they are the tastiest, even the tastiest, they do not harden during processing and are suitable for various garnishes (from potatoes, cabbage, rice, pasta , etc.), with tomato sauces. Mustard makes a good house with well-cooked entrails. Coarse salt and peppercorns, bay leaves, thyme, garlic and onions cannot be missing, as ingredients in the recipes. White wine and lemon juice accentuate the taste and increase the flavor of the dishes in the pan. The entrails are less suitable for cooking in the oven, although a piece of goat / lamb, sheep or mutton entrails is a real culinary delicacy.

Why doesn't everyone like guts and especially kidneys? The entrails are carefully cleaned, of the skins and of all the & # 8220 residues & # 8221 from the animal / bird, left by the butcher, intentionally or not. Wash with cold water several times and allow to drain. The kidneys must be given special attention. The white part in which they are wrapped (osanza, other remains) must be completely removed, the kidneys cut in half and cleaned on the inside, of all the ribs. Washing with cold water, in many waters, is mandatory. The kidneys can be kept for 1-2 hours in cold water with white wine vinegar, food, 9 degrees, then wash well with cold water and let drain in a sieve. The heart and liver should be cleaned, with the tip of a well-sharpened knife, of blood vessels and debris from other animal / bird organs. Bird piping is again mandatory. The reasons shown above are not considered by true gourmets, and professional gourmets even ignore these reasons, so as not to consume such dishes, but everyone takes all known gastronomic measures so that the entrails are prepared correctly.

Onions, bell peppers, leeks, garlic and a few slices of hot pepper are cut into rounds and fried in olive oil / poultry oil, until the onion becomes slightly glassy. Season with coarse salt and freshly ground peppercorns to taste.

The kidneys and calf heart are cut into pieces of the right size. Cut the entrails into pieces and add over the vegetables and continue frying.

The big secret of the recipe! Do not add water. Vegetables and offal have enough water so that the preparation does not stick to the bottom of the pan. Don't forget, mix it with a wooden spoon, being careful not to turn the vegetables into a paste, just so that it doesn't stick to the pan. When there is a risk of sticking to the bottom of the pan, sprinkle the preparation with white wine, dry and / or lemon juice.

When a sauce is already formed, in which the entrails are boiled, add the potatoes, cut into larger cubes, mustard seeds, peppercorns and bay leaves.

Finely chopped tomatoes are added when the potatoes are almost done. Leave the preparation to boil until the tomatoes become a thick sauce.

Sprinkle with greens (parsley and basil leaves), chopped larger.

The stew is served hot, with hot or cold polenta.

If through the last jar of cucumbers in vinegar as I do, from the ones prepared in autumn, there is another stray cucumber, they will go great with this stew.

A glass of red house grape wine cannot be missed.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! For you personally, I don't think there is any fad, reason not to serve such a delicious stew. If you manage to convince the most sympathetic around you, to taste this special dish, they will surely thank you and whenever they have the opportunity, they will ask you to prepare this wonderful stew for them.

Cook Tagliatelle with liver in spicy sauce

Preparation time


  • 500 gr chicken liver
  • 50 ml of sunflower oil
  • 1 large onion
  • 3 cloves of garlic
  • 2 tablespoons soy sauce
  • 150 gr spicy ketchup
  • 100 gr zacusca (optional)
  • a little dried basil
  • 1/2 teaspoon paprika and smoked pepper
  • 250 gr noodles
  • water and salt for cooking pasta
  • 1 bunch of green parsley

Method of preparation

Here's how easy it is to make a recipe for tagliatelle with liver in spicy sauce.

First we clean the chicken liver. Then we fry it in hot oil, together with the finely chopped onion and two cloves of garlic, also chopped. Let the ingredients penetrate well, and from time to time mix them lightly and sprinkle them with soy sauce.

Meanwhile, boil the tagliatelle in boiling water with a teaspoon of salt.

When the onion and garlic are well penetrated and the liver is browned, sprinkle them with a little water from the pasta. Add a little dried and finely chopped basil and paprika. Then add the ketchup, zacusca and gently mix the ingredients to blend the sauce.

When the chicken liver is well penetrated, add the drained pasta. Fill with a little more water from the one in which they cooked the pasta. Add a clove of grated garlic and let the tagliatelle with the liver in a spicy sauce for 5-6 minutes, so that the flavors blend well. Finally, after turning off the heat, add the chopped green parsley.

& bull Cut the liver into slices.
& bull Put milk, paprika and crushed garlic in a bowl. Place the liver, taking care to cover it with milk. Leave it to cool for at least 3 hours (to be very fragile, it is good to leave it for a whole night).
& bull When it is removed from the milk, grease it with a little olive oil and fry it on the grill.
& bull When ready, take out in a bowl and cover for 5 minutes.
& bull Put it on a plate and season with salt and pepper to taste.
& bull Serve with pieces of butter on top.

This preparation of grilled liver goes very well with a garnish of potatoes or a garnish of mushrooms. If you serve it with potatoes, you can put onions on top for a more intense flavor!

What ingredients do we use for the veal liver recipe

  • 300 grams of veal liver cleaned of skin and veins
  • salt
  • pepper
  • 1-2 tablespoons olive oil
  • 4-5 cloves of garlic for the juice
  • 4-5 tablespoons white wheat flour.

How do we prepare veal liver like in a restaurant?

Slice the liver into 1.5 cm slices, do not add salt, roll the slices in flour, shake, put the pan on the fire with 1-2 tablespoons of olive oil.

Heat, put the slices in the pan and fry for 2 minutes on one side, 2 on the other & # 259, again 1 minute on one side & # 537i and 1 minute on the other & # 259. Now add a tablespoon of butter and melt and sprinkle the slices for 30 seconds. Remove with a tongs for steak and leave to rest for about 5 minutes, salt and pepper. With some slices of cold grilled polenta and mujdei with you you can make your life more beautiful, you can be better and you can even love your neighbor.

The average grade given by the jury for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Pan-fried veal liver, restaurant-like recipe, very tender

Beef Liver with Onion, Venetian Style

Cut the liver into thin slices about 1 cm thick or diced.

Melt the butter and sauté the chopped onion until it softens and turns yellow. Add the liver and boil in its own juice, over low heat, until done, stirring constantly. If necessary, fill with a few tablespoons of warm water. At the end, season with salt and pepper to taste, then remove from the heat and keep warm.

Separately, put the wine and chopped parsley in a pan over low heat and bring to the boil, boiling the mixture for 1-2 minutes. To improve the taste of the sauce, I recommend adding vinegar at the end of cooking.

The preparation is served immediately, with the liver placed on a hot plate or heated plates, sprinkled with hot sauce, then taken off the heat and poured over it.

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How to make veal liver bread

Calf liver it will be washed, then portioned into thin slices, put in a bowl in milk, to sweeten and become tender, about 20 minutes before use.

Separately in a bowl will beat eggs with 2 tablespoons of milk, a pinch of salt and pepper.

Slices of veal liver drain, then in a pan with vegetable oil when hot, the liver slices will be fried, after first going through: faina-ou-faina.

The fire will be moderate (we do not want a burned liver), and slices of veal liver they will be fried on both sides, about 6 minutes.

After frying, breaded veal liver remove on absorbent kitchen paper (to remove excess oil), then transfer to a flat plate, decorated with onion rings, lemon slices and parsley leaves, served immediately while hot and tender.

Beef liver with onions and apples

Beef liver with onions and apples from: beef liver, onion, apples, butter, thyme, lemon, sugar, salt and pepper.


  • 400 g beef liver
  • 2 onions
  • 2 apples
  • 100 g butter
  • 2 thyme threads
  • 1 lemon
  • 2 tablespoons sugar
  • salt
  • pepper

Method of preparation:

Put the liver in cold water for 30 minutes, clean it of the skin and cut it into slices. Fry the liver slices over low heat in 50g oil, until they penetrate well and brown slightly. Wash the apples and with a tubular device, remove the middle with the spine and pips, then cut the apples into slices and sprinkle with lemon juice.

Peel an onion, wash it and chop it finely. Melt the remaining butter in a pan and sauté the onion in it for 2-3 minutes, on the right heat. Put the apple slices over the onion and sprinkle all the sugar, salt and pepper on the tray. After 5 minutes, put the slices of liver in the pan, cover with a lid and simmer for another 2-3 minutes.

Serve the liver slices with caramelized onions and apple slices. Garnish with thyme and lemon slices.

Video: Best Liver and Onions if Youre Scared of Liver (December 2021).