• 1. Today we will cook steamed beef liver in a slow cooker. I can imagine, friends, what many of you are now thinking. I myself was extremely surprised when I first learned that the liver can be steamed. Plus I was tormented by doubts - is it really tasty? After checking, I realized ...
• 2. The very same recipe I once looked at in a cookbook for steamers. I don't have a steamer, because I think that it will be superfluous in my household. After all, this device is completely replaced by a multicooker, which has a "Steam" mode. Naturally, I cook steamed beef liver in ...
• 3. However, when I first started cooking, I was a little puzzled. In a double boiler, the liver with vegetables should be placed in a special container for rice. This is not provided for multicooker. Then I decided to use a silicone mold, inserting it into a container for ...
• 4. 1. Let's prepare our ingredients: beef liver, vegetables and butter for browning them, spices (other than black pepper can be added to taste) and salt. You will need water to pour it into the bowl, so let's take a regular one from the tap. Optionally - before cooking, ...
• 5. 2. Wash onions and carrots, clean and wash again. Next, grate the carrots on a coarse grater, chop the onion with a knife. I like to cut it finely, but if the preparation will be without a silicone mold, then it is worth cutting the onion into half rings or rings. Pour oil into the multicooker, ...

Steamed liver cutlets are a tasty and healthy dish. The cutlets are very tender and will please both adults and children. The dish is not complicated at all. I cooked liver cutlets in a double boiler, but you can also cook it in a slow cooker. Try it! Very tasty!

Ingredients

To cook steamed liver cutlets you will need:

liver (I cooked from pork liver) - 400 g;

onion - 1 pc .;

carrots - 1 pc.;

egg - 1 pc.;

semolina - 50 g;

salt to taste.

Cooking steps

Wash the liver, remove the film and veins from it. Cut the liver into small pieces and mince.

Pass the peeled onions and carrots through a meat grinder and add to the twisted liver. Drive an egg into the resulting liver mince, add semolina and salt, mix and leave for 10-15 minutes to swell the semolina.

Divide the liver mass into silicone molds, filling them up to the sides. I did not grease the molds with anything, ready-made cutlets from the liver and so well are taken out of them.

Steamed liver cutlets are delicious and very tender.

Remove the cutlets from the liver from the molds and serve. These steamed cutlets can be eaten both warm and cold.

Bon Appetit!

Today we will cook steamed beef liver in a slow cooker. I can imagine, friends, what many of you are now thinking. I myself was extremely surprised when I first learned that the liver can be steamed. Plus I was tormented by doubts - is it really tasty? After checking, I realized that it is possible and tasty. In addition, it is useful, since it is a dietary option. Of course, if spices are in moderation or even without them, and oil to a minimum.

The very same recipe I once looked at in a cookbook for steamers. I don't have a steamer, because I think that it will be superfluous in my household. After all, this device is completely replaced by a multicooker, which has a "Steam" mode. Naturally, I cook steamed beef liver in a slow cooker.

However, when I first started cooking, I was a little puzzled. In a double boiler, the liver with vegetables should be placed in a special container for rice. This is not provided for multicooker. Then I decided to use a silicone mold, inserting it into a container for MV. However, you can do without a uniform, and I did that too. But there is a difference - without a form, juices flow down and the product turns out to be drier, and if with a form, then a liquid is formed there. My family likes liquid more, but my friend's family, on the contrary, doesn't like liquid. Therefore, I advise you to try both options, then dwell on what you like. You can serve it as a garnish for beef liver.

Steamed Liver Ingredients

1. Beef liver - 500 g
2. Bulb onion - 1 pc.
3. Carrots - 1-2 pcs.
4. Vegetable oil -1-2 tablespoons
5. Salt and ground black pepper to taste
6. Water - 0.5 l

1. Let's prepare our ingredients: beef liver, vegetables and butter for browning them, spices (except black pepper, you can add others to taste) and salt. You will need water to pour it into the bowl, so let's take a regular one from the tap. Optionally - before cooking, soak the liver for a couple of hours in milk or kefir.

2. Wash onions and carrots, clean and wash again. Next, grate the carrots on a coarse grater, chop the onion with a knife. I like to cut it finely, but if the preparation will be without a silicone mold, then it is worth cutting the onion into half rings or rings. Pour oil into the multicooker, turn on the "Fry" mode for 10 minutes. After 3-4 minutes the oil will heat up, put the vegetables and sauté until the end of the program. At the end, you can add a little salt.

3. Wipe the well-washed liver with paper towels or a towel. Then we clean it from films and veins. It is better to install the form in a double boiler in advance, since the filled one will be more difficult to move, because the silicone is soft. Cut the offal into small pieces. And immediately we put them into a shape (if you do it without a shape, then we put it in a steamer). When unfolding, sprinkle the pieces of liver with salt and black pepper (or other spices).

4. Lay the fried onions and carrots on top of the liver.

5. We wipe the freed up multi-bowl, wipe it dry, especially from the outside. Then we return to our place in the MV, pour water (for faster boiling, you can pour hot from the tap), and on top we install a container-steamer with all the contents. Close the lid of the appliance, select the "Steam" menu and the time is 40 minutes. In my model, the countdown will start immediately after the start.

6. After the beep, turn off the multicooker, carefully remove the container for steam cooking. Serve steamed liver under vegetables with any side dish.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

In the everyday life of any housewife, a multicooker takes a special place, since it serves as a frying pan, saucepan, double boiler and mini-oven, with which you can easily cook delicious treats. It is believed that in this device, food is tastier plus much healthier.

Cooking the liver in a slow cooker

The liver is a by-product containing many vitamins and various minerals. It is rich in magnesium, iron and potassium. It is often included in the diet of people with anemia. However, not all chefs know how to cook a liver in a multicooker so that the treat is as tasty, juicy, and aromatic as possible. After reading the step-by-step instructions, you can easily learn this.

Secrets of cooking liver

• So that the ingredient does not give a bitter taste, it is necessary to first soak it in milk, kefir or water. Turkey and chicken offal do not need to be subjected to this procedure.
• Be sure to remove the film, cut the ducts.
• It is not necessary to subject the offal to prolonged processing, otherwise the dish will turn out to be dry. This rule does not apply to stewed liver.

Liver in a slow cooker - recipes with photos

Liver dishes in a slow cooker can be prepared in different variations: in the form of goulash, cutlets, soufflés, puddings, casseroles and others, and a home appliance will help with this. There is no need to stand at the stove and catch the moment of the desired softness of the dish. Below are delicious recipes for cooking liver in a slow cooker, which will make the dish appetizing and spectacular, as in the photo. Thanks to the Teflon coating of the bowl of the machine, you do not have to worry about the fact that the product will burn.

Chicken liver in a slow cooker

This ingredient is considered nutritious and healthy, but many chefs do not know how to cook chicken liver in a slow cooker. The dish is well suited for lunch and dinner. It is better to serve rice or potatoes as a side dish, which can be cooked either in a slow cooker with the main course, or separately. If you do not like the specific smell of the main ingredient, then you can pre-soak it in milk for half an hour.

Ingredients:

• chicken offal - 1 kg;
• onions - 1-2 pcs.;
• carrots - 3-4 pcs.;
• salt pepper;
• fresh herbs.

Cooking method:

1. Chop the onion finely.
2. Send the carrots to a coarse grater.
3. Send prepared vegetables to the bowl of the device, add oil. Set to simmering mode, cook for 10 minutes.
4. Prepare offal. Rinse thoroughly under water, free from film. Cut in half.
5. Add to vegetables, pour a glass of water (200 ml), stir, close the lid and simmer for about 30 minutes.
6. In 10 minutes. until the end of readiness, salt and pepper.
7. Let the dish brew for 15 minutes, then arrange on plates and decorate with herbs.

Beef

The dish served with potatoes or buckwheat will be appreciated by both children and adults. The beef liver is cooked in a slow cooker for about 30 minutes. It saves a lot when in the evening, after a long day at work, you need to quickly feed a hungry family with something. The garnish can be cooked in a steam cooking bowl to save time and make the dish even healthier.

Ingredients:

• beef offal - 1 kg;
• onions - 2 pcs.;
• flour - 2 tbsp. l .;
• water (boiled) - 200 ml;
• sunflower oil - 2 tbsp. l .;
• dill - a few branches;
• greens - any;
• salt, black pepper.

Cooking method:

1. Free the previously soaked liver from the film and ducts.
2. Cut into small pieces.
3. Roll in flour.
4. Chop the onion into quarters.
5. Put onion at the bottom of the bowl. Set the "Fry" mode. Saute in oil for 5 minutes, stirring occasionally.
6. Add pieces of meat to the onion, stir, fry for 4-5 minutes.
7. Pour in a glass of warm boiled water, season with salt and pepper. To stir thoroughly. Close the lid.
8. Switch to the "Stew" mode, cook for about 20 minutes.
9. Serve the dish with herbs.

With sour cream

This dish has a delicate texture and aromatic gravy. Even a novice hostess can make a liver in sour cream in a slow cooker, and a step-by-step cooking method with a detailed photo will help her in this. To remove bitterness, first soak the product in milk and put in a cool place for 2-3 hours. To prevent this from taking up time for cooking, it is recommended to do this in advance, for example, in the morning, if the dish is planned for lunch.

Ingredients:

• beef offal - 1 kg;
• onions - 2 pcs.;
• sunflower oil - 2-3 tbsp. l .;
• sour cream 20% (or cream) - 200 ml;
• water - 150-200 ml;
• flour - 2 tbsp. l .;
• salt pepper.

Cooking method:

1. Finely chop the onion and send it to a bowl with sunflower oil.
2. Set the "Frying" mode, time - 25 minutes.
3. Fry the onions.
4. Cut the meat into pieces and add to the onion, stir. Frying time 20 min.
5. Season with pepper, add sour cream and water. Mix well until smooth.
6. Add flour and stir again. It will add viscosity to the dish. Due to the volume of flour, you can control and select the desired consistency. If you use more fat sour cream, then the flour may not be included in the ingredients.
7. Set the "Extinguishing" mode, timer - for 40 minutes, close the lid.
8. When the dish is ready, it is worth salt, stir and let it brew.

With buckwheat

Buckwheat is considered a useful product - it contains many trace elements, vitamins, fatty and organic acids. This cereal is especially recommended for people with diabetes mellitus. Buckwheat with liver in a slow cooker is easy to cook, and the dish turns out to be fragrant and healthy. To get a crumbly porridge, you should adhere to this classic recipe with a photo.

Ingredients:

• buckwheat - 200 g;
• beef (veal) liver - 0.5 kg;
• onions - 2 pcs.;
• butter - 30 g;
• sour cream with a high percentage of fat - 3 tbsp. l .;
• water - 200 ml;
• salt;
• ground black pepper.

Cooking method:

1. Free buckwheat from bad grains and impurities.
2. Set the "Fry" mode and fry the groats in a dry bowl for 5 minutes. Transfer the buckwheat to a separate bowl.
3. Free the soaked meat from the film and large bile ducts, cut into pieces.
4. Heat oil in a multicooker. Send finely chopped onion, add meat. Mix.
5. Lower the lid. Switch to the "Frying" mode, set the timer to 15 minutes.
6. At the end of the work, add salt and pepper, mix.
7. Add sour cream and stir again.
8. Buckwheat should be washed 3-4 times, added to the products in a slow cooker. Close the lid. If there are modes "Buckwheat", "Rice", "Pilaf" or similar, then switch to it, if not - set the timer for 40 minutes.

Souffle

To prepare this dish, chicken, turkey or rabbit liver is suitable. A delicate treat will be enjoyed by little fidgets. Below is a recipe for a juicy liver soufflé for children in a slow cooker with the addition of oatmeal. Can be cooked in silicone tins on the steam rack or on the bottom of the bowl in Bake mode. Serve mashed potatoes as a side dish.

Ingredients:

• chicken liver - 300-400 g;
• oatmeal flakes - 2 tbsp. l .;
• egg - 2 pcs.;
• carrots - 1 pc.;
• greens - a few twigs;
• vegetable oil - 2-3 tbsp. l .;
• salt;
• milk - 50 ml.

Cooking method:

1. Grind meat and carrots using a blender or meat grinder.
2. Add eggs and herbs to the mass. Salt. Beat well with a fork.
3. Pour in oatmeal flakes, add milk and mix everything.
4. Since the dish is for children, it is better to use silicone molds and steam the soufflé. Lubricate them with oil and pour the liver mass.
5. Pour a liter of water into the bottom of the bowl.
6. Set the "Steamer" mode, cooking time 20-30 minutes.
7. At the end of cooking, remove the soufflé from the molds and sprinkle with herbs. Top with sour cream.

Pork liver in a slow cooker

A juicy and tender treat that can be crafted in a short amount of time. When cooking pork liver in a slow cooker, you can use different spices. In this recipe, cumin and sesame seeds appear, but many do not like these additives, so they can be replaced with a mild curry. Experiment by adding a small amount of spices, otherwise you can ruin the dish. For a side dish, potatoes, rice or pasta are suitable.

Ingredients:

• pork liver - 0.5 kg;
• onions - 2-3 pcs.;
• sour cream 20% - 2 tbsp. l .;
• flour - 3 tablespoons;
• garlic - 3 teeth.;
• cumin - 0.5 tsp;
• ground pepper;
• sesame seeds - 1 tbsp. l .;
• salt.

Cooking method:

1. Rinse the liver and cut into oblong pieces.
2. Cut the onion into half rings.
3. Set the "Fry" mode, the timer - for 20 minutes.
4. Pour oil on the bottom of the multicooker. Saute the onion until transparent (4-5 minutes, stirring occasionally, with the lid open).
5. Dip the pieces of meat in flour. Send to the onion, stir. Fry for 5 minutes. with the lid open.
6. Season with cumin and sesame seeds. Stir, release the lid.
7. Crush the garlic with a press, mix with sour cream.
8. In 5-7 minutes. until the timer stops, add pepper, salt and sour cream dressing with garlic. Stir, close the lid.

Stew

A very simple recipe, supplemented with a photo, will explain how to put out the liver in a slow cooker. To prepare a treat for a child, it is better to use veal or chicken offal: it is softer, more tender and cooks for 30-40 minutes. The recipe uses beef liver. Cooking differs in that the time is about one and a half hours. You can stew less, but there is a chance that the dish will turn out tough.

Ingredients:

• beef offal - 1 kg;
• onion - 1 pc.;
• bay leaf - 2 pcs.;
• black pepper - 5 peas;
• olive oil - 2 tablespoons l .;
• paprika, marjoram, oregano - to taste;
• salt.

Cooking method:

1. Pre-soak the liver, remove the film, cut into pieces, put on the bottom of the container.
2. Cut the onion into rings, add to the meat.
3. Drizzle over olive oil, season with seasonings, salt and stir.
4. Set the stewing mode, cooking time 1-1.5 hours.
5. Serve the stew with rice.

With potato

A step-by-step recipe with a photo is extremely simple. By sticking to it, you can figure out how to cook a delicious dish. Even a novice cook can make a liver with potatoes in a multicooker. The dish always turns out to be tender and juicy. For cooking, the hostesses use their favorite spices. Potatoes with liver are stewed together, so no separate boiling of the side dish is required. The dish is perfect for a family dinner.

Ingredients:

• potatoes - 6-8 pcs.;
• chicken liver - 500 g;
• onion - 1 pc.;
• medium carrots - 1 pc .;
• bell pepper - 1 pc.;
• sunflower oil - 2-3 tbsp. l .;
• bay leaf - 2 pcs.;
• water - 300-400 ml;
• salt;
• ground pepper.

Cooking method:

1. Pre-soak the liver. Place in a bowl. Do not cut.
2. Cut the onion and pepper into small cubes. Carrots - straws. Add vegetables to chicken offal.
3. Add vegetable oil.
4. Set the "Fry" program for 15 minutes.
5. Peel the potatoes, cut into cubes.
6. When the end-of-frying signal sounds, stir the contents and add the potatoes.
7. Season with salt and pepper, add bay leaf.
8. Add hot water so that the ingredients are not completely immersed in it, otherwise you will get a liquid dish.
9. We expose the program "Extinguishing", the time is 45-50 minutes. Close the lid.
10. Sprinkle the finished dish with herbs.

Steamed liver

This version of the dish is dietary. Although the offal is steamed, it turns out the dish is very tasty, tender and healthy. For juicier roasts, it is recommended to use a silicone bowl over the steam container so that all the juices remain in the meat. The step-by-step method of steaming liver is accompanied by mouth-watering photos.

Ingredient:

• beef offal - 0.5 kg;
• medium onion - 1 pc.;
• carrots - 2 pcs.;
• sunflower oil - 2 tbsp. l .;
• water - 500 ml;
• salt;
• black pepper.

Cooking method:

1. Grate carrots coarsely, onions - in small cubes.
2. Pour in oil. Set the "Fry" mode, heat the device. Pour onions with carrots. Fry for 10 minutes. When finished, place in a bowl.
3. Prepare offal, cut into cubes. Put pieces of liver in a steam bowl, sprinkle with salt and pepper.
4. Place the vegetable roast on top.
5. Pour water into the bowl. Install a container with food.
6. Close the lid of the device. Set the "Steamer" mode for 40 minutes.
7. Serve with your favorite side dish.

With mushrooms

For treats, you can use pork, chicken or beef offal. The goulash turns out to be excellent, with a unique delicate taste. Liver with mushrooms in a slow cooker can be prepared with a vegetable mixture from packages. Rice or mashed potatoes are perfect for a side dish for delicate treats. Any mushrooms are suitable - it all depends on the taste preferences of the household.

Ingredients:

• chicken offal - 500 g;
• mushrooms (champignons) - 200 g;
• onions (medium heads) - 2 pcs.;
• sour cream 20% - 100 g;
• tomato paste - 1 tbsp l .;
• flour - 2 tbsp. l .;
• salt;
• water.

Cooking method:

1. Wash the offal (you can pre-soak it), cut it in half or leave whole pieces.
2. Pour oil on the bottom of the appliance, put the pieces of meat, fry for 10 minutes.
3. Chop the mushrooms, put in a frying pan without oil. Water will come out during cooking.
4. Cut the onion into half rings or smaller. Add to the mushrooms when the water has evaporated. Add oil, sauté.
5. Put the roast to the meat.
6. For the sauce: put sour cream in a bowl, add flour. Mix.
7. Add tomato paste and stir again.
8. Put the resulting sauce in a slow cooker. Pour in water so that the food is almost hidden under it. Salt, lower the lid.
9. Set the "Extinguishing" mode for half an hour.

Video

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Chicken liver contains a lot of nutrients: vitamins A, C and group B, amino acids, magnesium, etc. During heat treatment with steam, most of them are preserved. Liver cooked in a double boiler is recommended for pregnant women, children and those with anemia. The offal is also excellent for diet food.

Diet food

Steam food is an invariable component of the diet of people who advocate for a healthy diet. It is less high in calories, more useful, better absorbed, strengthens the immune system, and is easy to cook. When processed with steam, more vitamins and microelements necessary for the body are retained in the products.

Such food is included not only in weight loss diets. The steamer is often used by people suffering from diseases of the digestive system, heart, problems with blood vessels. Steam meals are also recommended for high blood cholesterol levels.

Interesting! Some people are reluctant to switch to steamed food because they find it not as tasty as fried food. However, you can only think so if you have ever tasted improperly prepared dishes.

Steamed dishes

In cooking, when handling chicken liver, there are subtleties:

1. First of all, the liver is cleaned of films, blood clots and veins, then washed well under running water, cut into small pieces and allowed to drain excess liquid. You can dry the offal with a paper towel.
2. The film is easier to separate if the liver is salted with coarse salt, acidified with citric acid or frozen for about half an hour in the refrigerator. The latter option is considered the most effective.
3. It is recommended to use environmentally friendly products. Nitrates and other substances poisoning the body are not evaporated.
4. The fresh liver is elastic, there are no fingerprints on it after pressing. It is better to cook it right away, rather than store it.
5. It will turn out tender and juicy if you first hold it in fresh or sour milk with the addition of 1 tsp. Sahara. Instead of milk, you can use medium fat kefir or pure water.

Recipes

In a double boiler, the liver turns out to be juicy, tender and appetizing, as in the photo. And due to its high protein content, this meat product is often included in protein diets.

Important! With a strict diet, steamed chicken liver is cooked without vegetables and peppers, only slightly salted.

Classic version

Ingredients:

• 400 g chicken liver;
• 2 medium onions;
• 1/3 Art. l. salt;
• a pinch of black pepper.

Combine thin onion half rings with pieces of liver, salt and pepper. Place the well-mixed mixture in a rice bowl. Place it in a double boiler. After 30 minutes, the dish will be ready.

With vegetables

Ingredients:

• 200 g of chicken liver, green beans and cauliflower;
• 1 medium carrot;
• 2 tsp semolina;
• 2 eggs;
• a bunch of parsley and dill;
• salt and pepper to taste.

Cut the carrots into small pieces. Divide the cauliflower into inflorescences, wash them and remove the spoiled parts. Chop the greens, defrost the beans. Grind vegetables and prepared pieces of liver in a meat grinder, add dill and parsley. Beat eggs in a cup, season with salt, pepper, season and beat again. Pour into the liver mass and mix thoroughly.

Lightly sprinkle the rice bowl with breadcrumbs, place the minced meat there. Put an oiled piece of parchment on it. After an hour, carefully remove the container with the finished dish from the double boiler.

It looks like a meat pie. Some smear it with sour cream or use parsley sprigs as decoration.

Important! Losing weight is best on dishes that do not use fat.

With sour cream

So that the liver does not taste bitter, sour cream is added to it during stewing. This dairy product gives a creamy flavor to the dish. For this, sour cream is used when steaming the liver.

Products:

• 400 g chicken liver;
• 1 tbsp. l. wheat flour;
• large onion;
• 2/3 st. sour cream;
• 2 leaves of lavrushka;
• a pinch of ground black pepper;
• some salt;
• 1/2 tsp each rosemary, turmeric and basil.

The chopped liver is rolled in flour and transferred to a separate plate. The onion is also diced, lightly fried in a skillet without oil, and added to the liver along with sour cream, salt, pepper and other seasonings. Everything is thoroughly mixed (this will need to be done again after 15 minutes) and placed in a bowl for cereals, which is set in a double boiler for half an hour.

Peculiarity! Ready-made liver can be eaten as an independent dish or combined with vegetable side dishes and various cereals.

With sour cream, carrots and peppers

Required:

• liver - 0.7 kg;
• large carrots - 1 pc.;
• onion - 1 head;
• bell pepper - 1 pc.;
• liquid sour cream of medium fat content - 6 tbsp. l .;
• salt, pepper and oregano to taste.

Peel and salt the pieces of peeled and washed liver to your taste. Set aside for 2-3 minutes. In the meantime, cut the washed and peeled carrots into cubes, onions and bell peppers - in half rings.

Lightly roll the spiced liver in flour and place in a double boiler for 30 minutes - specifically in the rice bowl. Sprinkle with vegetables on top. 10 minutes before the end of cooking, add sour cream to the listed ingredients and mix everything thoroughly.

With tomato paste

Foods for 6 servings:

• liver - 0.8 kg;
• tomato paste - 2 tbsp l .;
• olive oil - 2 tablespoons l .;
• salt, basil and pepper to taste;
• a bunch of greens.

Put the pieces of prepared offal in a tray for cereals. Turn on the steamer for 15 minutes. Preheat a frying pan and simmer the seasoned tomato paste in oil for 2 minutes. Pour the sauce over the liver and steam it for another 1/3 hour. Garnish with herbs before serving.

With white wine

Products:

• 250 g chicken liver;
• 3 tbsp. l. dry white wine, water and olive oil;
• ½ tsp each. basil, oregano and nutmeg;
• 0.5 tbsp. bread crumbs;
• 2 cloves of garlic;
• 1 large onion;
• some salt.

In this recipe, the liver is cut into thin oblong pieces, then slightly salted. Put in a double boiler - in a bowl for cereals. Pour in wine and lukewarm water. Turn on the kitchen appliance for ¼ hour.

Then add chopped onion and garlic, olive oil, seasonings and crackers. Turn on the double boiler again. After 15 minutes, the dish can be served with buckwheat, rice, salad from greens or cabbage.

Cutlets