Composition / ingredients
Step-by-step cooking
Step 1:
How to make liver with mayonnaise in a frying pan? First, prepare the necessary ingredients according to the list. I have beef liver, but you can replace it with pork. You can take the liver fresh or frozen. The frozen product must first be thawed on the bottom shelf of the refrigerator.
Step 2:
Remove large ducts from the liver, blood clots, if there are any. Rinse thoroughly. Then cut the liver into cubes about 2x2 cm in size .
Step 3:
Peel and grate the carrots on a coarse grater.
Step 4:
Cut the onion into small cubes. If you or your children do not like onions, you can not add it at all or add it while stewing the liver under the lid so that the onion gives the dish all the juices, and the onion can be thrown away at the end.
Step 5:
Heat vegetable oil in a frying pan over medium heat. Put the onion and fry for a couple of minutes until transparent.
Step 6:
Add grated carrots and fry everything together for another 3-5 minutes.
Step 7:
Put the liver in a frying pan and fry everything together, stirring, for 5 minutes. At the end, season everything with salt and pepper. But keep in mind that further mayonnaise is added to the liver, which is already slightly salty. Therefore, salt with caution. You can also sprinkle the liver with a mixture of seasonings for offal dishes.
Step 8:
Add mayonnaise to the pan and stir. You can use any mayonnaise to taste: provencal, olive or on quail eggs. The main thing is that you like its taste, because the final taste of the dish depends on the mayonnaise.
Step 9:
Pour in the water. Depending on the desired amount of sauce, you can add more or less water.
Step 10:
Cover the pan with a lid and simmer everything over low heat for about 10-15 minutes until the liver is ready.
Step 11:
Stewed liver with onions and carrots is ready. It can be served to the table with any side dish. Enjoy your meal!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Beef liver - 130 kcal/100g
