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Liver pancakes made from beef liver
Instructions
Get all the ingredients ready.
Finely chop the onion. Mince a couple of cloves of garlic too.
Grate the carrot on a coarse grater.
Heat vegetable oil in a skillet and add the prepared vegetables. Sauté them until soft.
Meanwhile, rinse the liver, clean off the membranes, and pass it through a meat grinder.
Grind the sautéed vegetables smooth in the meat grinder too. This makes the mince, and in turn the pancakes, more tender. In one bowl, mix the ground liver and vegetables, add the egg, salt, and pepper. Stir.
Now add 2–2.5 tablespoons of flour and mix until smooth. The consistency should be like good thick sour cream.
Heat vegetable oil in a skillet and spoon on the liver batter, forming pancakes. Fry them over medium-low heat on both sides until done. Don't fry them too long, so the liver doesn't turn into "little coals" and stays juicy and tender.
The liver pancakes made from beef liver are ready. They turned out very tasty – be sure to give them a try.Bon appétit!
Tips
- 1
SAUTÉED VEGETABLES IN THE MINCE – the "secret" to juiciness. Raw onion and carrot give a "specific" taste, while sautéed ones give tenderness.
- 2
VEGETABLES THROUGH THE MEAT GRINDER – the pancakes will be smooth. Pieces of vegetable "catch" between the teeth and spoil the impression.
- 3
THICK SOUR CREAM – the right consistency. Runny batter and the pancakes "spread out"; too thick and they sit on the pan in a "lump".
- 4
MEDIUM-LOW HEAT – don't dry them out. On high heat you get "little coals" outside and raw inside. The same principle works for other kinds of liver pancakes.
Video
FAQ
How do I choose beef liver? +
Fresh liver is firm and dark red, with no grey film. The smell is neutral, with no "chemical" note. In size it should be large (from 1 kg). The brands Miratorg, Velikolukskiy, and Zarechye are reliable. Defrost frozen liver in the fridge for 12–24 hours, not in hot water. Be sure to trim off the membranes and ducts – they make it tough. Soak it in cold water or milk for 30–60 minutes to remove the "specific" aftertaste. Don't buy liver that is very dark or has a greenish tint (bile) – it has gone off. Check freshness by piercing it with a knife: clear juice means fresh, cloudy juice means old. Young veal liver is the "premium" option and more tender. For a "children's" version, use chicken liver.
Can the liver be substituted? +
Alternatives: chicken (more tender, cooks faster), turkey (like chicken), rabbit (dietary), pork (needs longer soaking in milk). The brands Petelinka, Miratorg, and Prioskolye are reliable. For a "children's" version, use chicken or turkey liver. For a "premium" one, use veal or farm liver. Don't use "lamb offal" – it won't suit the flavour. Young liver tastes better than old. Soak any liver in milk for 30–60 minutes to remove bitterness and the aftertaste. The ratio of "liver mince to flour" matters: 2–2.5 tablespoons of flour per one liver, adjusting for thickness.
How long do the pancakes keep? +
In the fridge in a container with a lid – 2–3 days. Reheat in the microwave for 1–2 minutes, or in a skillet with 1 tablespoon of water under a lid for 3–4 minutes. Cooked pancakes keep in the freezer for up to 1 month (in portions wrapped in foil). Defrost in the fridge for 8–12 hours. Don't leave them at room temperature longer than 2 hours – offal spoils quickly. On the second day the dish "settles" and the flavour becomes richer. For "lunch to take with you", pack them cooled in a container. They are ideal as a "family batch" – a double portion for two dinners. Fresh pancakes are "stars" in the first 30 minutes.
What do I serve the pancakes with? +
Side dishes: mashed potatoes (the classic), pasta, buckwheat, boiled rice, pearl barley. Steamed vegetables: broccoli, cauliflower, carrot. Fresh salads: cucumber + tomato + herbs, Greek salad, vinaigrette. Sauces: sour cream with herbs, tomato, garlic, mushroom. With black or white bread. With a cup of herbal tea or fruit drink. With a glass of dry red wine or a light beer – the "manly" serving. For a "family lunch", with mashed potatoes and pickled cucumbers. For a "children's" version, with mashed potatoes and braised carrot. With compote – the "grandmother's" option. A versatile dish for everyday meals.
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