Beef liver goulash with gravy: recipes. How to cook pork liver tasty and soft with gravy

Liver in gravy, one of my favorite recipes! I really love liver, and any - beef, chicken, pork. In general, of meat dishes, liver (including beef liver) is the fastest in cooking. For me, it is like a wand - a lifesaver when you need to cook something meat, while not getting too tired and making it tasty.

Previously, before I became interested in collecting various recipes and cooking dishes from them, I knew only one liver dish - beef liver fried with sour cream.

It turns out that there are a huge number of dishes from pork or beef liver - pates, pancakes, salads, and how many second courses! I think many people know that there is even a liver cake!

Of course, among the whole variety of liver dishes, we are most often interested in the so-called second courses, because by preparing the second, we immediately achieve two goals - we immediately have lunch, and we have dinner (I think, in this matter, like no other working women will understand me). Personally, I work a lot, leave home early and return very late in the evening.

I prepared it in general in the morning before work, so to speak, between times, while I washed, dressed, painted. That is, it practically does not require a constant presence at the stove. And while carrots and onions are fried, or while beef liver is stewed, you can go about your business at the same time.

Cooking liver in gravy

You will need:

• liver (fresh or thawed) - 1 kg
• onion (small) - 2 pcs.
• carrots (large) - 1 pc.
• flour - 2 tbsp.
• mayonnaise - 2 tbsp.
• vegetable oil
• Red pepper

Recipe:

1. Clean the liver from the film, bile ducts and cut into cubes.
2. Onion cut into cubes.
3. Grate carrots on a coarse grater.
4. Fry the onion in vegetable oil in a pan until slightly golden.
5. Then add carrots and fry everything together.
6. Add the prepared liver, salt, fry everything together for 5 minutes, stirring occasionally.
7. Then add flour, mix.
8. Pour 1-1.5 cups of water.
9. Boil. Reduce the fire, pepper, add mayonnaise.
10. Cover the pan with a lid and simmer for 15-20 minutes over low heat.
11. The dish is ready. As a side dish - any porridge, potatoes.

Fresh pork liver is a wonderful and very healthy offal, which also has a short cooking time. The myths that it tastes bitter and requires long soaking are extremely stable.

Each piece should be carefully processed - remove the film and remove the bile ducts. They are placed in a hot frying pan and the flame is immediately reduced to maintain juiciness, but at the same time achieve a golden crust. The breading method described in the recipe will allow you to quickly, efficiently and simultaneously prepare the entire volume of the product for frying.

Ripe, skinless tomatoes are a great alternative to tomato sauce.

Ingredients

• pork liver 400 g
• onion 1 pc.
• water 400-500 ml
• tomato paste 2-3 tbsp. l.
• wheat flour 3-4 tbsp. l.
• ground paprika 0.5 tsp
• curry 0.5 tsp
• ground coriander 0.5 tsp
• ground black pepper 0.25 tsp.
• salt 0.5 tsp
• vegetable oil for frying

Cooking

1. For a delicious gravy, buy only chilled pork liver. It is better not to use frozen offal, as it will not be as tasty and juicy. Rinse the liver well and dry with a napkin. Remove the film. Cut into thin slices. If there are large vessels, cut them out. Move to a deep bowl. Soak in cold water for 1-2 hours. If possible, fill the liver with milk, so it will be more tender and soft. After an hour, drain the liquid, and pour fresh water.

2. Peel a large onion and cut into thin half rings.

3. Throw the soaked liver in a colander and dry with a napkin from excess water.

4. Take a plastic bag. Pour flour, paprika, curry, ground coriander, ground black pepper, salt into it. Lift the edges and shake to mix all the spices into the flour.

5. Dip the dried liver pieces into the prepared flour mixture. Tie up the bag and shake so that the whole liver is breaded in the flour mass with spices.

6. Heat vegetable oil in a frying pan (4-5 tablespoons will be needed). Dip the liver pieces into the well-heated oil. Fry over high heat for 3-4 minutes. The liver pieces should change color slightly.

• Beef liver -500-600 grams,
• Bulb - 1 large,
• Vegetable oil - 50 ml,
• Salt,
• pepper - to taste.

Cooking process:

Beef liver is well cut into sticks if it is frozen. Many soak the liver in water or milk so that it does not give bitterness. I didn't soak.

The liver should be washed under running water, cleaned from the film and veins. Cut into thick strips.

Pour oil into a frying pan or saucepan, heat over high heat (not for long). We spread the liver and stir constantly, still over high heat. The main thing is that the liver does not burn.

After being fried a little, it gives its juice, and then it is stewed further in its own juice. Set the fire to medium.

We clean the onion and finely chop. Simmer the liver until half cooked, then add the onion. If everything has evaporated, then add oil, do not add water.

Salt, pepper to taste. If you don't want a fatty liver, then add water, but that's a different taste, and a different recipe.

It's important not to overcook. An extra two, three, minutes can make her tough. I can't tell by the time, everyone has their own stove, and here everything is being tested. There is nothing complicated in this recipe for cooking liver with onion gravy, and the liver turns out delicious and fragrant.

Any garnish will do. This time I wanted pea puree. Pea puree is very easy to prepare in a slow cooker

We thank Svetlana Kislovskaya for the recipe and step-by-step photos of cooking the liver in onion gravy.

Bon appetit wishes you a Notebook of recipes and her friends.

The liver is a very useful food product. Despite the fact that it is classified as an offal, the value of the liver does not decrease from this. Nutritionists have long recommended to include dishes from this product in the diet at least once a week. The most popular and simple recipe is to cook the liver with gravy.

Advantages and disadvantages

The main advantages of liver dishes are their low calorie content and speed of preparation. Indeed, it takes very little time to prepare and process this product, and the calorie content of the liver ranges from 110 to 220 kcal per 100 grams, depending on the type and method of preparation.

The liver also contains a large amount of proteins, vitamins, iron and other useful elements. It must be present in the diet of people who suffer from anemia, anemia and thyroid diseases. Reduces the negative impact on the body of tobacco and alcoholic products.

But many do not like to cook the liver due to the fact that it often turns out to be tough and “rubber”. This is especially true of beef liver. In addition, with improper preparation of the product and errors in cooking, the liver in the finished dish can be bitter.

To avoid mistakes and make the whole family fall in love with dishes from this healthy product, you need to know some of the cooking features.

Methods for preparing liver with gravy

To cook a delicious, savory and tender liver dish, you should choose the right cooking method. The liver is fried, boiled, baked in the oven, steamed, in a slow cooker and microwave.

The most useful way is quenching. And gravy based on sour cream, milk, cream, yogurt, cheese, tomatoes and other ingredients will help diversify and reveal the taste of the liver.

The most common liver dishes with gravy:

• milk gravy from the liver;
• gravy from the liver with tomatoes;
• gravy from the liver with mushrooms;
• tender liver gravy with mayonnaise;
• liver gravy with onions and carrots;
• thick liver gravy with sour cream and cheese;
• creamy mustard sauce;
• gravy with cognac and orange juice;
• sauce based on soy sauce.

You can cook liver with gravy in a slow cooker, microwave, on the stove. When cooking, different types of liver are used: pork, veal, beef and chicken. But regardless of the type of product and the method chosen, there are general principles for preparing liver with gravy.

1. Choosing the right product is key. The liver should be chosen the freshest, chilled. It has a sweet smell, without "sourness". The surface should be smooth, without clots, cracks and white deposits.
2. Before you start cooking, the liver must be thoroughly cleaned of films and ducts.
3. Do not cut the liver too finely, otherwise you can overdry the dish.

Gravy preparation:

1. First of all, vegetables are fried, which are present in almost any gravy. It can be onions, garlic, tomatoes, carrots, mushrooms or peppers. It is not necessary to use all of the vegetables listed, but onions are considered the best addition to the liver, so they are almost always included.
2. Chopped liver rolled in flour is added to the fried vegetables. Flour is needed to thicken the gravy.
3. The next step is to add the sauce base. It can be sour cream, milk, broth, water or tomato juice.
4. The sauce is brought to a boil and continue to cook over low heat. It is very important not to overexpose the dish, the stewing time is usually no longer than 15-20 minutes.
5. The liver does not need much salt, but spices can not be spared. Pairs well with pepper, paprika, coriander, prepared meat spices and dried herbs.
6. At the end of cooking, it will be good to add fresh herbs.

• The most important secret is to soak the liver in milk or water before frying. This will make the product softer, more tender and remove bitterness. You can skip this step only in the case of cooking chicken liver.
• It is very important not to forget to clean the liver from the film and veins, otherwise bitterness cannot be avoided. If you have difficulty removing the film, you need to scald the liver with boiling water.
• The gravy will be more homogeneous if the liquid components are added while warm. They can be heated on the stove or diluted with boiling water.
• The most delicious liver with gravy is obtained by frying foods in a large amount of butter.
• Tomatoes for gravy are best fried in a separate bowl and only then added to the liver.

Recipes

This is a basic recipe for cooking liver with gravy in a pan, with onions and carrots. Based on it, you can cook this dish, improving it with new ingredients and spices, cooking in the oven and slow cooker.

Ingredients:

• 500 grams of liver;
• 50 grams of butter;
• 1 onion;
• 1 carrot;
• 300 ml. water;
• 3 large spoons of flour;
• milk for soaking the liver;
• spices.

Cooking:

1. Cut the liver, peel and soak in milk for half an hour.
2. Chop the onion into small pieces, chop the carrots with a grater.
3. Dip the liver in flour, put in a pan with oil and fry over high heat, it should just “grab”, sealing the juice inside.
4. Put the liver in a bowl. Fry vegetables in a pan, pour them into the liver. Pour in water and send to stew over low heat.
5. When the sauce becomes thick, you can turn off the stove. Add bay leaf and herbs to the pan.

Instead of water, you can add sour cream, cream, kefir and milk, add tomatoes or tomato paste to vegetables. Liver dishes go very well with mushrooms.

Chicken liver gravy with tomato paste and sour cream

And this recipe is perhaps the fastest to prepare. Chicken liver does not need pre-soaking in milk, due to which the cooking time is further reduced.

Ingredients:

• 500 grams of liver;
• 0.5 cups of water (broth);
• 200 grams of sour cream or cream;
• 1 head of onion;
• 1 large spoon of tomato paste;
• butter;
• 1 large spoon of flour;
• paprika;
• spices to taste.

Preparation: cut the liver, peel and fry with onions for about 5 minutes, reduce heat and simmer under the lid for another 7 minutes. Add flour, water and tomato paste to the pan. Let it boil and add sour cream, simmer for another 10-12 minutes. The dish is ready.

It can be boiled, fried, stewed or made into various salads, soups and other dishes. This article is about the fact of the liver. After all, the gravy from this product is very fragrant, nutritious and tasty.

Gravy from the liver

• flour;
• liver - 300-350 g;
• carrots - a few pieces;
• peppercorns, salt;
• greenery;
• water - 550 ml;
• vegetable oil.

First, chop the liver finely. Then chop the peeled onions and carrots into pieces. Then fry the onion in oil. Then add carrots and a little salt to it. Then add the chopped liver and fry everything until cooked. Now dilute the flour with water in the indicated amount and pour the mixture into the pan. Mix everything well and add salt if necessary. Bring everything to a boil and sprinkle with herbs, pepper. Excellent liver gravy is ready! Serve with potatoes or boiled rice.

Liver sauce with sour cream

You will need the following ingredients for cooking:

• liver - 0.7 kg;
• sour cream - 160 g;
• flour;
• onions - a few pieces;
• water - 60 g;
• salt.

It is best to buy the liver not frozen, but fresh. First you need to rinse it and cut into pieces in the form of straws. Then place the peeled and chopped onion in the pan and fry a little. Add the liver to it and cover with a lid. Now we take sour cream and pour it into a bowl, after which we add water and salt. Mix everything and pour into the liver with onions. In this case, the fire should be immediately reduced and put out for about 6 minutes. This is perfect for boiled spaghetti. Bon appetit!

Gravy from the liver pork

To prepare the gravy you will need:

• pork liver - 0.65 kg;
• salt;
• carrots - 1 piece;
• bay leaf;
• flour - 2-3 tablespoons;
• water - 175 ml.

First, wash and cut it into small pieces. Now chop the carrots and chop the onions. Then sprinkle the liver with salt and bread in flour. Next, place the liver pieces in a hot frying pan and fry until golden brown. Then we add carrots and onions to the pan and simmer everything for a couple of minutes, after which we pour in water, add a bay leaf, sprinkle with salt and simmer everything until tender. This gravy is served with buckwheat porridge or rice. Bon appetit!

liver sauce

For cooking you will need:

• beef liver - 0.7 kg;
• flour - 300 g;
• carrots - 1 piece;
• water;
• salt, spices.

Take the liver and cut into pieces. Now put flour in a bowl, add salt to it and mix. In the resulting mixture, it is necessary to roll the pieces of the liver, then place on a hot frying pan and fry on both sides. Put the finished liver slices in a separate container. At the next stage, fry carrots and onions in a pan and also add to the liver. Fill with water and put on fire in a saucepan to extinguish. When the water boils, it is necessary to reduce the heat and simmer the liver with vegetables for 23 minutes. The dish is very delicate in taste.

Liver in sauce

Ingredients:

flour - 3-4 tablespoons;

sour cream - 230 ml;

liver - 0.7 kg;

It is necessary from the films, then rinse and cut into pieces. Salt the flour and add spices to it to taste. Then roll the liver pieces in a mixture of flour and spices and fry them in oil on both sides. Put the liver pieces (fried) in a separate container. Now let's prepare the sauce. To do this, you need to take a glass of water, sour cream, a tablespoon of mayonnaise and mix everything in a saucepan. Place on fire and bring to a boil. When the sauce boils, put the liver into it. Simmer everything for 7 minutes. In the pan where the liver was fried, fry the onion and add to the rest of the mass. Great liver gravy is ready! Serve hot.

Bon appetit!