How to cook beef liver 🥩 delicious and soft

Kitchen appliances and utensils: hob, two pans (larger and smaller), jackhammer, tablespoon, paper towels, a sharp kitchen knife.

Ingredients

Beef liver (300 grams) is thoroughly washed under running water and cleaned of excess veins and pieces of fat. It is best to choose the liver of young calves, as it is the softest and most tender. According to the same recipe, you can cook ordinary beef or chicken liver. The washed and cleaned liver is placed in 200 ml of milk for half an hour. Thanks to this simple method, the product will become softer.
After a while, we take out the liver from the milk and put it on paper towels in order to rid it of excess fluid. Thoroughly remove milk with paper towels. After that, the soaked and dried liver is covered with cling film and slightly beat off with a kitchen hammer. Shocks should be light, it is important not to destroy the structure of the product so that it does not lose shape and does not crumble.
When the liver is well beaten, it becomes very easy to remove the film from it, which we do (if there is one). Using a sharp kitchen knife, cut the veal liver into small pieces (about 1.5-2 cm thick). It is advisable to make pieces of approximately the same thickness so that they are cooked evenly during stewing.

We cut one large onion into large pieces or any as desired.
Grind fresh basil leaves and a sprig of rosemary. These spices can also be used in dried form. It is recommended to use these fragrant herbs for the preparation of beef liver, as they best emphasize and reveal the delicate taste of the liver.
We put a small pan to warm up with a spoon of refined vegetable oil. Fry chopped onion on it for several minutes until transparent.
Warm up a separate larger pan with a tablespoon of vegetable oil.
We spread the beef liver cut into a large frying pan. Fry over low heat for several minutes, stirring constantly.
After a few minutes, add finely chopped spices (basil and rosemary) to the fried liver. Salt and pepper to taste, mix thoroughly so that each piece is covered with herbs. Add the onions fried to translucency in a pan with the liver. Pour 200 ml of fresh or canned tomato juice there. Instead, you can use tomato paste and with it add a teaspoon of sugar to kill the acid. Stir and simmer all together under a closed lid for 3-4 minutes and another 5 minutes without a lid to release excess moisture.
Slightly cooled liver is served to the table with tomato sauce, combining with the desired side dish.