Liver with mushrooms? - 8 best recipes

Beef liver and onions with bacon and mushrooms

This tender, juicy beef liver and onion with bacon and mushrooms will help you develop a love for organ meats that are nutritional powerhouses in their own right.

Beef liver is a fertility superfood. If you are trying to conceive or are concerned about your fertility in general, make sure you include beef liver in your diet. This is especially beneficial during the menstrual phase when iron levels are low.

Beef liver tastes like no other meat you've ever eaten. I'll be honest and say that you don't have to love beef liver at first bite, but I hope this beef liver and onion with bacon and mushrooms convinces you.

Liver has a very strong taste and can sometimes taste bitter. If you soak the meat in cow's milk for a couple of hours before cooking, the taste will become softer and more pleasant.

Beef liver is the highest source of protein and iron of all animal meats. It is a fertility superfood rich in folic acid, choline and B vitamins, vitamin B12, pantothenic acid, riboflavin, niacin and vitamin A.

Ingredients for cooking Beef liver, with onions, bacon and mushrooms:

Cuisine – American Cooking time: 20 min. Number of servings: 4 pcs.

500 g chopped beef liver
2 ½ cups chopped mushrooms
1⁄2 cup beef bone broth
1⁄4 cup dry white wine or extra broth substitute
1⁄4 cup arrowroot starch
1 onion, thinly sliced
5 slices smoked bacon
2 tablespoons chopped fresh thyme
½ teaspoon pink Himalayan salt
½ teaspoon freshly ground black pepper
2-3 tablespoons butter or coconut oil for frying

Step-by-step plan for cooking Beef liver, with onions, bacon and mushrooms:

If your beef liver doesn't slice, cut it into ½-inch strips.
Place the liver slices in a shallow bowl or plate and cover with cow's milk. Place covered in the refrigerator for a couple of hours - optional, but this will reduce the flavor.
Fry bacon slices in a cast iron skillet until crispy.
While the bacon is cooking, combine the arrowroot starch, salt and pepper on a plate.
Remove the milk-soaked beef liver from the refrigerator.
Dry the liver slices with paper towels.
Lightly coat the liver slices in the arrowroot starch mixture.
Remove the bacon from the pan, set aside, and leave the fat in the pan because you are going to fry the liver slices in it.
Add the liver slices to the pan and fry for a maximum of 1 minute on each side.
As the liver slices cook, place them on a plate.
Once you've finished cooking the liver slices, it's time to prepare the onions and mushrooms.
Add a little butter or coconut oil to the pan and fry the onion until tender.
Add mushrooms and onions. Add fresh thyme.
Remove everything from the pan onto a plate with the fried livers.
Add broth and wine to deglaze pan. Cook over medium heat until the liquid turns into a thick sauce.
Place EVERYTHING in the pan, beef liver pieces, onions, bacon and mushrooms, heat through and serve.
Enjoy!! My family likes to eat this with broccoli and a fresh green salad.

Pork liver salad with champignons, carrots and onions in sour cream

Ingredients

pork liver – 200 g
marinated champignons – 100 g
carrots – 2 pieces
onion – 1 head
hard-boiled eggs - 2 pieces
butter – 100 g
sour cream – 0.5 cups
salt to taste

Boil the whole liver in salted water, cool and cut into strips. Chop the mushrooms and carrots, cut the onion into half rings. Fry the prepared ingredients in butter, combine with liver and season with sour cream. Place pork liver salad with champignons, carrots and onions in sour cream in a salad bowl and sprinkle with coarsely grated eggs.

Chicken liver with caramelized onions and mushrooms

Ingredients for making Chicken Liver with Caramelized Onions and Mushrooms:

Cooking time: 40 min. Number of servings: 4 pcs.

2 medium onions, halved and thinly sliced
2 tablespoons extra virgin olive oil or butter, more if needed
Salt
Freshly ground black pepper
1 sprig fresh rosemary, finely chopped
1 cup mushrooms, peeled, chopped and sliced
4 raw chicken liver
2 tablespoons sherry vinegar
Crisp bread or toast for serving

Step-by-step plan for preparing Chicken liver with caramelized onions and mushrooms:

Place onions in a large skillet over medium heat. Cover and cook, stirring occasionally, until the onions are dry and almost stick to the pan, about 20 minutes.
Add a tablespoon of oil or butter, a pinch of salt and a few cracked black peppers, add the rosemary and reduce the heat to medium-low. Add the mushrooms and cook, stirring occasionally, for about 15 minutes more, until the liquid has reduced and evaporated. Remove vegetables from pan; postpone.
Wipe the skillet with a paper towel, place over medium-high heat, and add the remaining oil or butter. When the oil becomes hot or the foam from the butter has subsided, add the chicken liver. Keep the heat high and cook the livers quickly, turning until browned and crisp on both sides but still pink inside, about 3 to 4 minutes total. Remove from pan.
Return the vegetables to the pan along with the vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with liver and crusty bread or toast.

Note:
Raw chicken livers are best frozen very well wrapped, either in a heavy plastic bag with the air squeezed out, or in a covered container. Use within a month or two. Thaw in the refrigerator before use.

Liver salad with champignons and cucumbers

Ingredients

beef liver – 200 g
canned champignons – 100 g
cucumbers – 2 pieces
onions – 2 heads
mayonnaise – 0.5 cups
butter – 3 tbsp. l.
vegetable oil – 0.5 cups
flour – 1 tbsp. l.
dill greens – 1 bunch
salt, ground black pepper to taste

Salad with liver and champignons is a dish with which the hostess can please any guest, even a true gourmet who knows a lot about culinary delights.

Cut the liver into cubes, roll in flour, fry in butter and cool.
Chop the champignons into small pieces, cut the onion into half rings, and cut the cucumbers into cubes.
Fry the mushrooms and half the onion in vegetable oil and let cool.
Combine the prepared ingredients, salt, pepper, season with mayonnaise, place in a salad bowl and garnish with finely chopped herbs.

Stewed liver with mushrooms and peppers

It often takes a lot of convincing to “convert” someone to eating liver. Liver on its own has a fairly earthy flavor, but by adding mushrooms and peppers and other flavorings, the liver flavor is mellowed out to give this dish a more appealing taste for non-liver eaters!

This dish can be eaten hot or at room temperature, and can be served as an appetizer or as part of a main course.

Ingredients for making Stewed Liver with Mushrooms and Peppers:

Oil to coat the bottom of the pan
2 onions, thinly sliced
2 cloves garlic, finely chopped
1 green pepper, thinly sliced
400 g chestnuts, thinly sliced
600 g kosher chicken liver, cut into small pieces
1 teaspoon soy sauce
½ teaspoon salt
½ tsp. coarse black pepper
1 teaspoon sugar
Juice of half a lemon
2 tablespoons chicken soup powder mixed with 300 ml boiling water
A small bunch of parsley, chopped

Step-by-step plan for preparing stewed liver with mushrooms and peppers:

Heat oil in a large skillet over low to medium heat.
When the oil is hot, add the onion and garlic and fry gently until the onion is golden brown.
Add green pepper and fry until softened.
Add the mushrooms and cook for another 5 minutes until all the vegetables are soft and well mixed.
Add chicken liver, mix well and fry for another 2-3 minutes.
Add soy sauce, salt, black pepper, sugar and lemon juice and mix well.
Slowly add chicken broth, stirring well.
Let the sauce simmer gently for 10 minutes.
Add chopped parsley and cook for another 5 minutes.

Fried turkey liver salad with champignons

Ingredients

turkey liver – 200 g
champignon mushrooms – 200 g
onion – 1 head
olive oil – 0.5 cups
butter – 2 tbsp. l.
wine vinegar - 2 tbsp. l.
salt, ground black pepper to taste

Cut the liver into strips, mushrooms into thin slices, and onions into rings.
Heat 0.25 cups of olive oil in a frying pan, add butter and fry the mushrooms in this mixture.
Remove them from the pan and fry the onion and liver in the remaining oil for 3-4 minutes.
Mix the fried liver with champignons and onions thoroughly, add salt and pepper, and leave to cool.
Prepare the sauce: whisk the remaining olive oil with the vinegar. Season the prepared salad with this mixture.
Liver salad with champignons, seasoned with sour cream

Ingredients

beef liver – 200 g
champignons – 200 g
onions – 2 heads
sour cream – 0.5 cups
vegetable oil – 0.5 cups
parsley – 1 bunch
salt, ground black pepper to taste

Cut the liver into cubes, add salt and pepper.
Chop the onion, fry in vegetable oil, then add the liver and keep on the fire for another 3 minutes, then cool.
Cut the champignons into strips, boil in salted water, let cool and mix with liver and onion, season with sour cream.
Liver salad with champignons. seasoned with sour cream, place in the refrigerator for 30 minutes, and before serving, sprinkle with finely chopped herbs.

Special veal liver with onions, mushrooms and sour cream

This is delicious, serve with garlic mashed potatoes and some fresh green peas. Fresh mushrooms can be used with 1/2 cup beef broth instead of canned mushrooms.

Ingredients for preparing Special veal liver with onions, mushrooms and sour cream:

Cooking time: 30 min. Number of servings: 6 pcs.

700g beef liver (calf liver or 700g baby beef liver, cut into 1-inch strips)
1/2 teaspoon salt
Cayenne pepper (1 dash)
1/4 cup butter (or a dash of bacon)
2 yellow onions (thinly sliced)
1 can (8 ounces) chopped mushrooms (not dried, I use fresh mushrooms and 1/2 cup beef broth)
2 cups sour cream (I use low-fat sour cream)
1 teaspoon Worcestershire sauce

Step-by-step plan for preparing Special veal liver with onions, mushrooms and sour cream:

Step 1 Season the liver with salt and cayenne sauce. Heat the frying pan. Melt the butter and sauté the onion until soft, about 10 minutes.

Step 2 Add the liver and brown on all sides. Pour liquid over mushrooms. Reduce heat, simmer covered for 5-7 minutes.

Step 3 Stir in sour cream and continue cooking for another 8-10 minutes. Add Worcestershire sauce.

Dumplings with liver in mushroom sauce

Ingredients

For the test

wheat flour – 2 cups
water – 0.5 cups
egg – 1 pc.
salt - to taste

For minced meat

pork or beef liver – 700 g
egg – 1 pc.
onions – 2 pcs.
sour cream – 4 tablespoons
salt and ground pepper - to taste

For the sauce

fresh champignons – 400 g
onions – 3 pcs.
ghee – 5 tablespoons
sour cream – 1 glass
mayonnaise – 1 glass
salt - to taste

Recipes with ingredients such as liver and champignons are varied, as they can be both salads and hot dishes. Many of them teach how to cook aromatic and very appetizing dumplings. In this case, the liver is used as a filling, and the champignons are used to prepare a flavorful sauce.

Sift the wheat flour and pour it into a mound on the work table, make a depression in the middle of the mound, pour the egg yolk and salted water into it, carefully knead the dough, cover with a napkin and leave for 30 minutes.

Rinse the liver, remove the film and bile ducts, cut into pieces and pass through a meat grinder along with the onion. Add egg, sour cream, pepper and salt to the minced meat, mix everything thoroughly.

Sprinkle the table with flour and roll out the dough on it into a thin layer. Then cut out circles from the dough using a thin glass, put a little minced meat on each circle and pinch the edges. Place the prepared dumplings on a floured tray and lightly air dry them.

To prepare the sauce, the onion needs to be peeled and finely chopped.

Peel, rinse, mushrooms, scald with boiling water and boil until tender.

Chop the boiled mushrooms and fry in oil together with the onions. Lay the raw dumplings in layers in greased portion pots, put mushrooms fried with onions on top and pour a mixture of sour cream and mayonnaise. Cover the filled pots, place in the air fryer and cook the dish for about 40 minutes at a temperature of 260 degrees and high ventilation speed.

Chicken liver with mushrooms on toast

I believe that of all organ meats, chicken livers are the most accessible and the ideal gateway into the world of organ meats for picky eaters and those not yet accustomed to eating them. Chicken liver is easy and quick to prepare and has a buttery, mild flavor.

Chicken livers are one of those inexpensive ingredients that can make a dish feel completely decadent and luxurious, and that's certainly the case with Chicken Livers and Mushroom Toast!

Ingredients for making Chicken liver with mushrooms on toast:

Cooking time: 15 min. Number of servings: 4 pcs.

4 thick slices white bread
35 g butter
1 shallot or small onion, finely chopped
200 g mushrooms (any), a quarter of large mushrooms
400 g chicken liver, cut in half
150 ml cream
½ tablespoon Worcestershire sauce
Salt to taste
Freshly ground black pepper to taste
A small bunch of flat parsley, finely chopped

Step-by-step plan for preparing Chicken liver with mushrooms on toast:

To make the toast: Brush each side of the bread slices with about half the butter. Toast the bread slices in a toaster or grill until lightly golden and crisp. Set aside.
Meanwhile, melt the remaining butter in a large skillet over medium-high heat. Once the butter has melted, add the mushrooms and chopped shallots or onions. Sauté until mushrooms are cooked through and onions begin to lightly brown, 5 minutes.
Move the mushrooms and shallots slightly to the side of the pan and place the chicken liver halves in a single layer in the pan. Cook for 2 minutes on one side, then flip the chicken livers over and cook for another 2 minutes on the other side.
Pour in the cream and cook all the ingredients together for 5-6 minutes until the chicken livers are completely steamed and the cream begins to thicken slightly. To check if the liver is cooked, cut several large pieces in half. It's okay if the liver is slightly pink on the inside, but not bloody.
To finish the sauce, remove the pan from the heat and add ½ tablespoon Worcestershire sauce, a little salt and freshly ground black pepper to taste.
Before serving, cut slices of toast, liver, mushrooms and add cream sauce on top. Sprinkle fresh chopped parsley on top.

Liver salad with champignons, carrots and eggs

Ingredients

beef liver – 200 g
dried champignons – 100 g
onion – 1 head
carrots – 2 pieces
hard-boiled eggs - 3 pieces
butter – 100 g
mayonnaise – 0.5 cups
salt to taste

When preparing for the holiday, you can also use this recipe for salad with liver and champignons, because it is in no way inferior to the previous one and also always goes off with a bang.

Boil the liver and mushrooms in salted water, cool and chop finely.
Cut the onion into half rings, grate the carrots on a coarse grater, fry in butter and let cool.
Cut the eggs into cubes, mix with the rest of the ingredients and season with mayonnaise.

Chicken liver and mushrooms

Chicken liver is one of the few inexpensive meats left, and we should be using it much more often in our cooking. Make sure the green parts of the liver are removed and do not overcook the liver or it will become bitter and grainy. Mushrooms and double cream make this dish smooth and rich, perfect for crispy toast.

Ingredients for making Chicken Liver with Mushrooms:

Cuisine – English Cooking time: 5 min. Number of servings: 4 pcs.

4 slices white bread
30 g butter
6 slices black bacon, chopped with lard
400 g chicken liver
200g brown cap mushrooms, halved
50 ml white wine
110 ml double cream
3 tablespoons chopped parsley
1 pinch salt and black pepper

Step-by-step plan for preparing Chicken liver with mushrooms:

Toast the bread in a toaster or grill preheated to medium-high and set aside.
Melt half the butter in a frying pan set over high heat, add the bacon and cook until it begins to crisp. Add liver and mushrooms and simmer for 1 minute.
Pour in the wine and cream and stir all the ingredients for 2-3 minutes, but no more, so that the liver remains pink in the middle, then remove the pan from the heat.
Add parsley and season with salt and pepper. Serve with slices of toast, plain, or with remaining butter.

Salad with liver, champignons, carrots, asparagus and green beans

Ingredients

400 g asparagus
30 g young green beans
20 g goose liver
40 g champignons
150 g fresh tomatoes
20 g carrots
mayonnaise
parsley, salt

A salad with liver, champignons, carrots, asparagus and green beans can be called original, because unlike ordinary salads, it is a mixture of prepared ingredients that are filled with tomatoes.

The dish is not only unusual, but also very tasty, it is quite suitable for a festive table.

Heads of boiled asparagus, chopped pods of boiled young beans, slices of boiled goose liver, chopped boiled carrots and pickled mushrooms, mix well and season with mayonnaise and salt.

Fill halves of tomatoes from which the pulp has been removed with the prepared salad.

Sprinkle everything with parsley.

Lamb liver, mushrooms and onions

Lamb liver, mushrooms and sautéed onions make a delicious and nutrient-dense combination. Coming from healthy, grass-fed lambs, they contain high levels of vitamins, minerals, proteins and fats. They are especially rich in key nutrients that help support our brain health. Liver is an excellent source of high-quality protein, nature's most concentrated source of vitamins, especially vitamin B12, one of the best sources of folic acid, and a convenient form of iron, among other important nutrients.

Want to meet your nutritional needs with supplements? Keep in mind that they may not be as digestible as the real thing, and liver is delicious as long as it's not overcooked.

Ingredients for preparing Lamb Liver with Mushrooms and Onions:

1 Lamb liver from a shepherd dog
1 onion
3 ounces mushrooms, sliced 1/4 inch
1 teaspoon finely chopped garlic
1 tablespoon finely chopped shallots
4 sprigs thyme
Salt and pepper
1 ounce unsalted butter
1 teaspoon flour
Oregano
1 ounce brandy
2 ounces vegetable broth
1 slice of buttered toast per person

Scrambled eggs

3 eggs optional
2 ounces heavy cream
1 ounce Parmesan cheese optional
1 ounce cream cheese optional
1 tablespoon Italian parsley, coarsely chopped
1 tablespoon chopped onion

Step-by-step plan for preparing Lamb Liver with mushrooms and onions:

Fry onions and mushrooms

Cut the onion into thin slices
Brush both sides of the bread evenly with butter.
Add oil to the pan and fry the onions over medium heat for about 15-20 minutes until they are caramelized. Add oil and herbs and set aside.
Fry the mushrooms for 5-7 minutes. Allow to burn and paint. Season with salt and set aside with the onions.
Fry the garlic, shallots and herbs with oil.
Caramelize and deglaze the brandy.
Add vegetable broth, mushrooms and onions and heat thoroughly.
In a clean skillet, toast the bread on both sides over medium heat.

Prepare lamb liver

Salt and pepper the liver, then sprinkle with flour.
Fry the liver over high heat and cook for 30%, then turn over.
Cook until medium rare or desired doneness, but do not cook well done.
Remove the liver and leave it warm.

Scrambled eggs (optional)

Beat the eggs and lightly beat in a small bowl with the cream and season with salt and pepper.
Add oil to a frying pan over medium-low heat.
Add the egg mixture and spread with a spatula to prevent a crust from forming.
Add cream cheese and Parmesan cheese.
Season the eggs with salt and pepper and sprinkle with herbs. Reserve and stay warm.

Ready and serve

First, lay out the toast, cut diagonally.
Add eggs (optional), then liver with onions and mushrooms.
Drizzle with pan sauce.
Garnish with parsley and serve.

Recipe video from the chef: Lamb liver, mushrooms and onions

Beef liver salad with champignons, cucumbers and eggs

Ingredients

beef liver – 200 g
dried champignons – 40 g
pickled cucumbers – 2 pcs.
onions – 3 pcs.
eggs – 2 pcs.
mayonnaise – 3 tbsp. spoons
oil, pepper, salt, herbs

Wash dried mushrooms and soak for 3-4 hours. Boil them in the same water, cut into slices.
Separately, cook the liver, cool, and chop finely.
Finely chop the onion and fry in oil until golden brown.
Cut the pickled cucumbers into slices, boil the eggs and chop finely.
Mix everything with mayonnaise, salt and pepper to taste.
Before serving, sprinkle salad with liver, cucumbers, eggs, onions and champignons with mayonnaise and garnish with herbs.

Chicken liver in a slow cooker with mushrooms and bacon

This chicken liver recipe is an earthy combination of bacon, mushrooms and green onions. Condensed golden mushroom soup is a delicious sauce for the liver.

If you don't like chicken livers but like the combination of ingredients, make a dish of boneless chicken thighs. Chicken thighs go well with mushrooms, bacon and green onions. Chicken thighs also work well in the slow cooker and pack a lot of flavor.

Ingredients for cooking Chicken liver in a slow cooker with mushrooms and bacon:

Cuisine – American Cooking time: 5 hours. Number of servings: 4-6 pcs.

500 g chicken liver
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon (diced)
8 ounces chopped mushrooms
4 green onions, tops chopped
1 cup chicken broth
1 can (10 3/4 ounces) condensed golden mushroom soup
1/4 cup dry white wine or chicken broth

Step-by-step plan for cooking Chicken liver in a slow cooker with mushrooms and bacon:

Cut the chicken liver into small pieces.
Mix flour, salt and pepper in a food storage bag. Mix the chicken liver pieces into the flour mixture.
Fry diced bacon in a large skillet; remove when browned and crisp. Add the flour-fried chicken livers, green onions and chopped mushrooms to the pan and fry until the livers are lightly browned.
Pour the chicken stock into the saucepan and cook, stirring, until the mixture comes to a boil.
Transfer the chicken liver mixture to the slow cooker.
Add cooked bacon bits, condensed soup and white wine.
Cover and cook on LOW for 3-5 hours.
Serve chicken livers and vegetables with hot rice, toast or buttered noodles.

Mushrooms with minced meat
We recommend that you familiarize yourself with mushrooms with minced meat in the oven

Video recipe: Chicken liver with mushrooms in sour cream sauce

If you liked our mushroom recipes, please leave your reviews and comments at the end of the article and share them with your friends! Thank you

Description of preparation:

In my family, liver dishes are held in high esteem, so I cook them quite often.
One of the favorite and popular recipes is the classic Stroganoff-style liver recipe with mushrooms. I prefer to cook with beef liver, but you can use both pork and chicken liver in this dish. The recipe for this dish is quite simple and it will not be difficult for you, and even with the help of the recipe with a photo, you can prepare it for lunch or dinner. Purpose: For lunch / For dinner / Inexpensive Main ingredient: Meat / Beef / Offal / Liver / Beef liver Dish: Hot dishes Geography of cuisine: Russian cuisine

How to cook pork liver in a frying pan so that it is soft and juicy

Without knowing a few simple rules, offal can easily be spoiled. The main goal of the housewife is to cook pork liver so that it does not taste bitter, becomes juicy, tender, soft and tasty.

Be sure to remove the top film. If you want to do this quickly, pour boiling water over the piece and immediately transfer it to cold water. The film will come off quickly and easily.
Before cooking, the product is soaked in mineral water or milk for about half an hour. The longer this happens, the more the product is saturated with moisture, which has a positive effect on the final result.
Do not use too many seasonings; they will overpower the delicate sweet taste of the pork liver. Use herbs with strong flavors carefully.
To fry the product, it is advisable to use breading. It will retain the juice inside, making the dish juicier.
The meat can be marinated before frying. Use soy sauce, garlic, lemon juice for this.
Salt the product in almost finished form, then it will not lose its juiciness.
How long to fry the liver in a frying pan? Don't dry out the dish. The total cooking time is no more than 10 minutes, depending on the weight and size of the pieces.

Pork liver in milk

Photo: zen.yandex.ru
If you don’t like the taste and smell of liver, we recommend cooking it in milk.

You will need:
500 g pork liver, 2 onions, 100 ml milk, butter, nutmeg, spices.
Preparation:

Cut the onion into half rings and fry until transparent. Pour in the milk, bring to a boil and immediately add the liver pieces into it. Reduce heat to low and simmer everything together for 10 minutes, stirring. At the end, season the dish with spices to taste.

How to deliciously cook chicken liver: 15 recipes

Pork liver in the oven

Photo: ngeneration.com.ru
In the oven, the liver turns out even softer and juicier. The dish goes perfectly with potatoes!

You will need:
500 g pork liver, 1 onion, 1 carrot, 200 ml sour cream, 100 ml tomato sauce, 2 cloves of garlic, 70 g cheese, 50 ml water, flour, vegetable oil.
Preparation:

Roll the liver in flour with spices and lightly fry over high heat - literally 1.5 minutes on each side. Separately, fry the vegetables until half cooked, put everything in a mold and pour sour cream with tomatoes, water and spices. Top the dish with cheese and bake for 35 minutes at 190 degrees.

Liver “Venetian style”

In Italian Venice, there is a long-standing tradition of annually celebrating “Pig Day”, thanks to her for a prosperous and satisfying life. The recipe is from there.

Necessary:

Liver – 1 kg.
Onion – 1 kg.
Olive oil – 150 ml.
Balsamic vinegar – 100 ml.
Red wine – 350 ml.
Brown sugar – 2 teaspoons.
Parsley, salt, ground pepper.

Cooking:

Remove the film, rinse the offal thoroughly, cut into cubes.
Chop the onion into half rings, sauté in half the oil (the specified amount). When the onion is browned, pour in balsamic vinegar and add sugar.
Fry, stirring frequently, until the rings have a caramel-like appearance. Then put it in a bowl.
In the same frying pan, fry the meat, adding the remaining oil. When the liver is ready, pour in the wine and season with spices.
Return the onion to the pan and sprinkle with chopped parsley.
Simmer over low heat for about a quarter of an hour.

Pork liver in honey glaze

Photo: maminyretsepty.ru
Add ginger and Asian spices to taste - it will be very original!

You will need:
600 g pork liver, 2 tbsp.
soy sauce, 1 tbsp. honey, herbs, chili flakes, spices. Preparation:

Cut the liver into pieces and marinate in soy sauce with honey and spices for half an hour. Fry it on both sides for about 5 minutes so as not to dry it out. Sprinkle with herbs before serving.

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How to deliciously cook pork liver with mayonnaise

One of the simplest recipes, but despite this, the result will please you very much.

You will need:

By-product – 500 gr.
Mayonnaise – 4 spoons.
Garlic cloves – 2-3 pcs.
Flour - a couple of spoons.

Fry:

Remove the film from the piece, wash, and divide into portions.
Breaded with flour, fry until golden brown on both sides.
Add crushed garlic to the mayonnaise and place the sauce in the pan.
Stir, simmer for a couple of minutes. Turn off the burner, cover with a lid, and leave for 10 minutes to soak the meat.