Step-by-step recipe with a photo of stewed veal liver in milk at home. Technology and subtleties of cooking. Benefits for the body. Calorie content and video recipe.
If you don't like liver, its smell and taste, make stewed veal liver in milk. This dish will turn all non-lovers of this offal into its active fans. You will get a tender and soft, moderately spicy and juicy liver with a spicy nutty aroma.
Today the recipe uses veal liver, but this recipe can also be used to cook beef, pork, or chicken livers. And if there is no milk, as an option (or for a change) you can make a liver in sour cream. But in milk, the liver will turn out to be lower in calories. Serve any vegetables as a side dish, such as stewed cabbage or cauliflower, mashed potatoes, boiled pasta, rice, or all types of cereals.
It should be noted that this dish is very useful because the liver is rich in vitamins and proteins, while it is low in fat. It is well absorbed, therefore it is recommended for both adults and children. The liver replenishes iron deficiency, so it is advised to use it for diabetics, anemic patients, the elderly and pregnant women. This offal is recommended to be included in your menu for those who monitor health and weight. After all, this is a healthy and low-calorie product that will not spoil your figure.
See also how to cook stewed liver with cream.
- Calorie content per 100 g - 215 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Liver - 400 g (any variety)
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Milk - 150 ml
- Spices and herbs (any) - to taste
- Onions - 1 pc.
- Ground black pepper - pinch or to taste
Step by step cooking stewed veal liver in milk, recipe with photo:
1. Take any liver for the dish. Veal is used in the recipe, it turns out to be very soft. Chicken or turkey are also suitable, which are especially tender. So, wash the selected offal under running water to remove all bile. Then cut out the ducts that could impair the taste. Dry the offal with a paper towel. Cut off the films and remove the partitions. Cut the liver into pieces of any size: strips, cubes, etc. Some people experience bitterness in this product. To remove it, first soak a whole piece or individual pieces of liver in milk. The duration of the procedure depends on the age of the animal, the duration of the storage of the product and the size of the pieces. The average soak time is 1-2 hours.
2. Peel the onions, wash under running water, dry with a paper towel and chop into thin half rings.
3. Pour vegetable oil into a frying pan and heat well. Then send the prepared liver into it. Bring the heat to medium and cook the liver for about 5 minutes, until crusty.
4. Send prepared onions to the pan and continue frying food, stirring occasionally, until golden brown.
5. Season food with salt and black pepper and any spices.
6. Pour milk into the pan so that it covers half of the food. Bring it to a boil and heat it slowly.
7. Place the lid on the pan and simmer until tender and tender, about 30 minutes. Serve stewed veal liver in milk with mashed potatoes, boiled pasta, rice, porridge or just a vegetable salad.
See also a video recipe on how to cook liver in milk.
