Not everyone likes liver, especially beef or pork. And not everyone knows how to cook this product so that others like it.
Often the liver turns out dry and tough. And it's not even because the offal is from an old animal or simply not fresh. Often it is overcooked during cooking.
Why is the liver hard?
Many housewives pre-soak the liver in milk, water, or even with the addition of soda.
But all this does not solve the problem if the liver is then overcooked or overcooked on the fire.
And if the liver is already dry and hard, then the situation can only be corrected by processing it.
What to do with tough liver
There are actually a lot of options. Here are the simplest of the known ones.
1. You can make a liquid cream sauce (from sour cream, milk or cream), add fried onions and put the liver away to simmer for 20-30 minutes under a lid over low heat. The more sauce, the softer the liver will be in the long run.
2. You can simply mince the finished dish together with stewed vegetables or cooked mushrooms, add a little butter - and you have an amazing pate.
3. You can also grind the liver and use it as a filling for pies, pancakes and other dishes. It goes well with boiled eggs, vegetables and herbs.
Bon appetit!
