Cut the beef liver into medium pieces, rinse well under running water.
Dry a little with paper towels, sprinkle with spices, add salt and pepper. Mix.
Sprinkle the liver with 2 tablespoons of flour, shake so that all the pieces are covered with flour as much as possible. Heat vegetable oil in a frying pan, put the liver.
Fry the beef liver over medium heat until golden brown on each side (about 7-10 minutes). Add carrots cut into small pieces. Stir and fry, stirring, along with the liver for 4 minutes over low heat.
Next, add chopped onion, fry everything together for another 3-4 minutes.
Pour the remaining flour (1 tablespoon) into the pan and mix everything well. Immediately pour in the broth or water.
Again, mix everything well, if necessary, add salt, add curry, paprika and sugar. Simmer the liver over low heat for 5 minutes after boiling, then add the chopped garlic. Turn off the gas after a minute.
Enjoy your meal!
- 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.
Liver goulash recipe
Bon appetit! Put a side dish, such as boiled pasta, on a plate, and add goulash to them.
The dish is ready. Bring to a boil and turn off the heat. Add all seasonings to the liver, salt and pour, stirring, the flour diluted in water.
Take dried basil, parsley and dill, bay leaf and ground black pepper.
Dissolve flour in 1.5 cups of cold water.
At this time, you can add a little water to the liver to make the liver even more tender. Simmer under a closed lid for about 20-25 minutes. Then add 2-3 tablespoons of tomato paste and mix.
Fry a little under a closed lid. Put in a pan with vegetable oil, add chopped onions and grated carrots.
Wash the pork liver, remove all excess and cut into thin slices.
100vkusov.ru
Pork liver goulash
Pork liver is quite useful, like other types of this product. It is enriched with vitamins and macronutrients.
It contains iron, iodine, phosphorus, calcium, potassium, molybdenum. It is also considered a dietary food, since the protein content in it is quite high.
I present a recipe for preparing one of the dishes with this type of product - pork liver goulash.
The dish includes a large set of ingredients:
- liver (400-500 gr.);
- clove of garlic;
- 4 bulbs;
- 100 ml of sour cream and milk;
- 3-4 tablespoons of tomato paste;
- 3-4 tbsp. l. flour and white wine;
- salt, vegetable oil, pepper.
Pork liver goulash, cooking
Before you start cooking the dish itself, you need to prepare the liver. To do this, it must be washed and cut into medium pieces.
Then put it in cool milk for half an hour, this will help remove bitterness and give softness to the product.
After the specified time, put the finely chopped onion and the already prepared liver, rolled in flour, into a heated frying pan with oil. We fry all this for about 10 minutes and put it on a warm plate.
Where the liver was fried, put flour, tomato paste, sour cream, sprinkle with salt and pepper. At the end of the resulting roast, pour dry white wine and water. After the resulting broth boils, add the liver to it and let it boil a little more.
You can choose almost any side dish for such a dish: be it potatoes or pasta, rice or buckwheat. It already depends on who has what preferences. It is also worth noting that "Pork liver goulash" resembles the taste of childhood.
xozyaika.com
Pork liver goulash
This pork liver goulash is also called “Croatian goulash”, because the liver is cooked in a special sauce and served with gravy. Spices, sour cream and tomato paste enhance the taste of the liver.
INGREDIENTS
- Pork liver 700 grams
- Milk 200 Grams
- Bow 2 Pieces
- tomato paste 1 tbsp. spoon
- Sour cream 4 Art. spoons
- Vegetable oil to taste
- Spices to taste
1. This is a great dish that even children can enjoy. For a side dish, mashed potatoes or fresh vegetables are suitable for the liver.
2. Pork liver cooks quickly, and to rid it of bitterness and make it softer, you need to soak it in milk. Cut the liver into pieces of the desired size and leave for 20 minutes in milk.
3. Fry the onion in vegetable oil until golden brown, then roll the liver in flour and place it on the onion pillow. Cook until tender, stirring constantly.
1. Mix sour cream and tomato paste, add spices. This will be our dressing for liver goulash.
2. Send the dressing to the pan, add 5 tablespoons of water. After that, put out a little sauce over low heat, stirring constantly.
6. Put the liver and onion in the sauce, mix everything gently. Simmer for about 10 minutes over low heat.
7. When serving, you can decorate the finished goulash with herbs. Bon appetit!
povar.ru
Liver goulash - a delicious and easy recipe
I am glad to welcome you back to the culinary blog samsebeshef-povar.ru!
I want to tell you how I cooked goulash from the liver.
This dish perfectly complements any side dish of cereals, potatoes or pasta, suitable for breakfast, lunch and dinner. Although liver goulash is an everyday dish, it is very tasty, nutritious and healthy. For cooking, you can use any liver that you prefer: pork, beef or chicken.
In general, the liver must be included in the diet at least 1-2 times a week, because. it contains a lot of nutrients, trace elements and essential amino acids. The liver is especially recommended for children, pregnant and lactating mothers, as well as people suffering from kidney and heart diseases. In general, if you want to feed your family with healthy and tasty food, do not forget about this product and cook liver goulash. And on the site http://female-happiness.com/ you can find useful recipes, as well as self-care tips and a lot of other useful information for women and girls.
Liver goulash prepared from the following ingredients:
1. 500-600 gr. liver:
2. 2 heads of onions;
3. 2-3 tablespoons of sour cream;
4. 1-2 tablespoons of flour;
6. 2-3 tablespoons of vegetable oil;
7. a little salt, pepper and your favorite seasoning.
How to cook liver goulash?
Before cooking goulash from the liver, it must be soaked to remove the characteristic bitter taste. It is better to soak in milk for a couple of hours.
Then we dry the liver and cut it into small cubes.
Peel the onion and cut into cubes. We heat a deep frying pan, pour vegetable oil and fry the onion.
When the onion becomes transparent, send the liver to it. Mix everything well and fry the liver until a crust forms, salt to taste.
Then fill the liver with drinking water, so that it slightly covers the contents of the pan, and simmer over low heat for about 10 minutes.
After 10 minutes, add sour cream to the liver goulash and simmer until almost cooked (it is important not to overcook the liver, otherwise it will become tough and not tasty).
In half a glass of water, dilute the flour, breaking up the lumps well, and add to the contents of the pan. Mix the dish well until it thickens.
We put lavrushka, pepper and seasoning, stew for a couple of minutes and set aside.
If you have a slow cooker, then you can cook delicious tender goulash not only from the liver, but also from any meat.
Prepare and enjoy...
Liver goulash - delicious and easy recipe, 3.8 out of 5 based on 3 ratings
samsebeshef-povar.ru
Recipe: Piquant Pork Liver Goulash - with gravy, spicy
pork liver - 600 g;
pork broth - 1 tbsp. ;
Bulgarian pepper - 1 pc. ;
onion - 1 pc. ;
refined sunflower oil - 3 tbsp. l. ;
ground turmeric - 0.5 tsp ;
wheat flour - 2 tbsp. l. ;
granulated sugar - 0.5 tsp ;
green dill - 30 g.
1. We store the ingredients for the future dish. I prepared pork liver in advance. To do this, she thawed it, soaked it for about 2 hours, constantly changing the water, then cut it into large pieces and boiled it for 15-20 minutes from the moment of boiling. She laid it out with a slotted spoon and cooled.
2. We clean, wash and cut the onion.
3. Heat up the pan, add 3 tablespoons of refined sunflower oil and add our onion.
4. Lightly fry the onion for 5-10 minutes over low heat.
5. Cut the liver into medium-sized cubes and send to the onion in the pan. We fry for 10-15 minutes.
6. At this time, chop the bell pepper. It will give our goulash a piquant taste and delicate aroma.
7. Add pepper to the pan to the onion and liver, cover the pan with a lid and fry for 5 minutes.
8. Now we are preparing our gravy. To do this, in a large mug, add 1 glass of cold water, 2 tablespoons of flour, 1 teaspoon of salt, 0.5 teaspoon of salt and 0.5 teaspoon of ground turmeric to 1 glass of broth. Mix everything thoroughly. The gravy turns out to be a pale yellow color.
9. We shift the contents of the pan into a saucepan and pour our gravy there, mix and put on the stove. From the moment of boiling, simmer for another 10 minutes.
The preparation time for goulash took about 1 hour, excluding the preliminary preparation of the liver.
Liver gravy is a great alternative to meat goulash.
The dish goes well with different side dishes, but it cooks much faster.
In half an hour, you can make a delicious gravy with sour cream, tomato, vegetable or milk sauce.
How about we cook a liver with mushrooms? No problem!
In fact Plenty of gravy options and all are distinguished by simplicity and uncomplicated preparation.
Liver Gravy - General Cooking Principles
Liver for gravy can be used fresh or frozen. The product must be thoroughly rinsed, cleaned of films, as they interfere with the penetration of juices. Then the liver is cut. Do not make too small pieces, as when frying they will dry quickly and the product will become hard. The main secret of a juicy liver is the cooking time. The product will be hopelessly damaged if it is overexposed to fire.
1. Fry vegetables. Usually it is onions, tomatoes, carrots. You can use all together or just one.
2. Add liver pieces. Very often, before this, the liver is rolled in flour, which allows you to get a crispy crust and thickens the sauce.
3. Add sour cream, broth, milk or any other liquid specified in the recipe. Put spices.
4. Let it boil, then reduce the fire and simmer. Usually this stage does not exceed 15 minutes.
Ready gravy seasoned with herbs, put a bay leaf at the end. The liver does not like a lot of salt, so you need to put the spice in the dish in moderation. But gravy goes well with different spices. You can add ready-made mixtures for meat to it or use pepper, coriander, sweet paprika separately. Provencal herbs go well with the product, which can be added in the middle of cooking or at the end.
Recipe 1: Chicken Liver Milk Gravy
To prepare chicken liver gravy according to this recipe, it is better to use fat milk above 4%. Can be replaced with low-fat cream, diluted in half with boiled water.
500 grams of liver;
200 grams of onion;
300 grams of milk;
50 grams of oil;
20 grams of flour;
Pepper, salt, bay leaf and dried dill.
1. Cut the chicken liver into 2-3 pieces. Leave on a cutting board.
2. Sprinkle flour on top, mix with your hands.
3. Heat the oil, lower the liver and fry for 2 minutes until golden brown.
4. Cut the onion into cubes, send to the liver and fry for another 2 minutes.
5. Boil milk in a separate saucepan.
6. Pour milk into the liver.
7. Salt the dish, pepper, cover and simmer for no more than 10 minutes. Fire is kept to a minimum.
8. Open the lid, sprinkle with dill, put the bay leaf and turn off the fire. Let the gravy stand under the lid for a quarter of an hour.
Recipe 2: Beef Liver Gravy with Tomatoes
According to the recipe, the dish is prepared with fresh tomatoes, but this liver sauce can also be made with canned or barrel tomatoes. The taste of the dish will be brighter and richer.
500 grams of liver;
200 grams of broth;
50 grams of oil;
15 grams of flour;
1. Fry the onion chopped in half rings with butter.
2. We wash the beef liver, remove the films, cut into strips and sprinkle with flour. Put the onion in the pan, fry together for 2 minutes.
3. Remove the tails from the tomatoes, cut them into small slices. Each tomato into 8 parts and send to the liver. We fry everything together. If using canned tomatoes, you can simply cut them in half.
4. Boil the broth and pour it into the liver.
5. Salt and pepper the dish. Drain and simmer until done, about 8 minutes.
6. At the end, greens, bay leaf can be added to the gravy.
Recipe 3: Pork Liver Gravy with Mushrooms
Recipe for a delicious pork liver gravy with champignons. You can use both fresh mushrooms and frozen or canned. In the latter case, we take the product 2 times less than indicated in the recipe.
400 grams of liver;
300 grams of mushrooms;
200 grams of milk;
150 grams of sour cream;
1. Cut the liver into slices of 1 cm thick, pour milk and keep for 3 hours at room temperature. Then take it out and dry it with a towel.
2. Fry sliced mushrooms in oil, add onions. We bring almost to readiness.
3. Pour flour into a plate, roll in the liver slices and fry in another pan on both sides.
4. We shift the liver to the mushrooms.
5. Dilute sour cream with a glass of hot water, mix and send to the pan.
6. Salt the dish, pepper, cover, simmer for 5 minutes and you're done! We add spices and herbs to taste, but not much, so as not to kill the mushroom taste.
Recipe 4: Tender Chicken Liver Gravy with Mayonnaise
Another version of chicken liver gravy, but this time the sauce is prepared with mayonnaise. And the addition of garlic gives the dish a special flavor.
500 grams of liver;
200 grams of mayonnaise;
2 cloves of garlic;
1. We wash the liver, let the liquid drain. The product does not need to be cut.
2. Cut the onion, fry in oil.
3. Add the liver to the pan, fry together. As soon as the liver changes color and stops bleeding, we reduce the fire.
4. Grind the garlic, mix with mayonnaise and send to the main ingredients.
5. Add a glass of hot water. Now the dish can be salted and peppered.
6. Cover and simmer for 10 minutes. At the end, you can add spices, dried or fresh herbs.
Recipe 5: Chicken Liver Gravy with Onions and Carrots
Recipe for a light vegetable gravy from the liver based on tomato juice. Instead, you can use diluted paste. The sauce is quite liquid, but if necessary, you can add a little flour to thicken it.
600 grams of liver;
1 sweet pepper;
600 grams of tomato juice;
40 grams of oil;
1. Shred the carrots and chop the onion, fry everything together in a large frying pan until almost cooked.
2. We wash the liver, dry it a little and add it to the vegetables. We cook together for 5 minutes, no more.
3. Cut sweet pepper into small cubes, throw into the pan.
4. Add tomato juice.
5. Salt the dish, you can add pepper, chopped garlic to taste. Let it boil, lower the heat and simmer covered for another 5 minutes.
6. Throw bay leaf, dill or parsley into the finished dish.
Recipe 6: Thick Beef Liver Gravy with Sour Cream and Cheese
A recipe for a thick beef liver gravy that goes very well with mashed potatoes and boiled rice. Any cheese can be used. It turns out delicious with both hard varieties and ordinary processed cheeses.
700 grams of liver;
30 grams of flour;
300 grams of sour cream;
150 grams of cheese;
1. Fry the onion cut into half rings until transparent with the oil rate indicated in the recipe.
2. Cut the beef liver into random pieces. Straws, cubes, sticks or slices. But not very big.
3. Sprinkle the liver with flour and transfer to the onion. Fry together until a golden crust appears on the liver.
4. Three cheese and combine with sour cream. Add 120 grams of hot water to the sauce, mix. You can immediately salt and pepper.
5. Pour the sour cream with cheese into the fried liver.
6. Cover and simmer for 7-8 minutes.
7. Cut the onion feathers, pour into the pan and turn off. We let the gravy stand on the stove for a while, serve with a side dish or on its own. The sauce will thicken even more as it cools.
Recipe 7: Pork Liver Gravy in a Multicooker
Similarly, you can cook gravy not only from pork, but also from any other liver. You can prepare food in advance, fry, add everything you need and put on a timer.
1 carrot and onion;
700 grams of liver;
Water or broth.
1. Pour the oil into the multicooker container.
2. Cut the onion, three carrots and send to the oil. We cook for 10 minutes on the “frying” mode, but you can also use the baking program.
3. Cut the liver cleaned from films into 1 × 3 cm rectangles, roll in flour and send to vegetables. Cooking for another 5 minutes.
4. Fill the liver with hot water, which should cover the food by 0.5 cm.
5. Salt, pepper, close and turn on the stew for 40 minutes.
6. Open, put a bay leaf, dried herbs, cover again and let it just stand for about 20 minutes. Serve with any side dishes.
Recipe 8: Puff Liver Gravy
This gravy recipe is easy to make. Products do not need to be fried, mixed. The dish does not require attention, it is enough to put everything together and leave for half an hour. For cooking, you need a deep saucepan or cauldron.
700 grams of liver;
300 grams of sour cream;
2 tomatoes (you can take 2 tablespoons of pasta);
2 cloves of garlic.
1. We clean and cut all the vegetables. Onions in half rings, carrots in strips, and tomatoes in cubes or small slices. Just mince the garlic.
2. Wash the liver, remove the films and cut into cubes.
3. We lay onion on the bottom of the cauldron.
4. Then a layer of the liver, sprinkle with spices, salt.
5. Spread a layer of carrots, then tomatoes. Sprinkle the vegetables with salt and pepper.
6. Add a glass of water and chopped garlic to sour cream, pour into a cauldron.
7. Cover, let it boil quickly, reduce the heat to a minimum and leave to languish for 25-35 minutes, depending on the type of liver. Chicken liver cooks the fastest, pork and beef take longer.
8. As soon as the time is up, open the cauldron, mix the gravy and you're done! If there is not enough salt or other spices, then you can add, mix and let the gravy stand for a few minutes.
To make the gravy successful, only warm foods are added to the fried liver. Broth, milk, sour cream should be heated or diluted with boiling water if the recipe indicates the addition of water.
Pork and beef liver will be more tender if soaked in water. The same technique will help pork liver get rid of the inherent bitterness. But chicken liver does not need such preparation, it itself is tender and pleasant to the taste.
To make it easier to clean the liver from the top film, you can scald the product with boiling water and then just scrape it with a knife.
The liver loves fats, with them it turns out much tastier and juicier. Therefore, do not spare oil when cooking. You can cook the liver with lard or fry vegetables on it for gravy.
If you need to put tomato paste or tomatoes in the gravy, then it is better to pre-fry them in another pan and only then put them in the main dish. This technique will make the color brighter and the taste more expressive.
A simple and satisfying dish is easy to prepare and serve with your favorite side dish - liver goulash: pork, chicken, beef, with sauce or gravy.
We offer you chicken liver goulash with gravy, a recipe with a photo step by step will help you cook it in 15-20 minutes.
The gravy in goulash turns out to be thick, rich in taste with a pleasant sourness. To muffle the sharpness of the tomato, a little sour cream or cream and a pinch of sugar are added to the gravy at the end of cooking.
- chicken liver - 400 gr;
- carrots - 1 medium;
- onions - 2 small heads;
- vegetable oil - 3 tbsp. l;
- tomato sauce or tomatoes in their own juice - 0.5 cups;
- thick sour cream - 2-3 tbsp. spoons;
- salt - to taste;
- black pepper or paprika - to taste;
- wheat flour - 1.5 teaspoons;
- sugar - 1 pinch;
- water - 0.5 cups.
Cooking goulash from chicken liver is different from other versions of this dish. The liver is fried very quickly, so you first need to bring the vegetables to softness, and then add the liver. Otherwise, either the carrots will remain raw or the liver will be overcooked. Cut the onion into small cubes for gravy, carrots into short strips.
Wash the liver, remove the remnants of bile and fat. Cut into pieces of medium size.
In a deep dish (frying pan, saucepan, saucepan) heat the oil. First, fry the onion until translucent or lightly browned until light gold. Add the carrots, fry for three to five minutes, until the carrots absorb the oil and soften. But we do not bring it to full readiness.
We lay out the liver. Increase the heat to fry it faster and evaporate the juice. Stir to cook evenly.
When the liver changes color, becomes grayish, season with ground pepper or paprika and add salt to taste. Continue to fry until all the juice has evaporated. Fire can be turned on.
Add tomato sauce not earlier than the liver is fried. It will darken, a characteristic smell of fried liver will appear. Mix the vegetables and the liver with the tomato, fry for about two minutes to make the taste of the tomato more intense.
Mix sour cream with flour, you should get a thick homogeneous mass without lumps. We dilute with water. Pour into a pan with goulash, mix and simmer over low heat for about five minutes. We taste, add salt and sugar (if necessary).
By this time, the liver will be completely ready, the gravy will thicken, acquire a pleasant taste, become very fragrant and appetizing. If the gravy is very thick, add a little water or sour cream and warm it up.
Serve chicken liver goulash with any side dish. Traditionally, mashed potatoes are prepared, but with pasta, buckwheat or boiled rice it will be no less tasty. Bon appetit!
Recipe 2, step by step: beef liver goulash
Liver goulash is a simple dish, and it really turns out very tasty, and the liver is juicy and soft, but only on condition that we do not overcook it.
- 750-800 g beef liver (veal and pork are also suitable)
- 120-150 ml milk for soaking the liver
- 2 medium onions
- 2-3 cloves of garlic (optional, optional)
- 1 large sweet pepper
- 1 carrot, fairly large
- 1.5-2 tbsp. spoons of tomato paste
- 80-100 g sour cream
- 5-6 art. spoons of flour
- 1 teaspoon Herbes de Provence (optional)
- salt, ground pepper
- 5 st. spoons of vegetable oil
Once again: the liver is soft if we do not overcook it.
Recipe 3: Pork Liver Goulash (Step by Step)
Croatian goulash is made from pork liver with sour cream and tomato sauce with wine and spices.
- Pork liver - 450 g
- Milk - 100 ml
- Onion - 4 pcs.
- Vegetable oil
- Garlic - 1 clove
- Sour cream - 100 ml
- Tomato paste - 2 tbsp. spoons
- or Tomato puree - 3 tbsp. spoons
- White wine - 3 tbsp. spoons
- Red sweet ground pepper
- Dry herbs
- Ground black pepper
Rinse the pork liver, cut into small pieces.
Pour cold milk for 30 minutes.
Peel and finely chop the onion.
Heat vegetable oil in a frying pan. Lay out the onion.
Sauté onion over medium heat until translucent, 5-7 minutes.
Roll the liver in flour.
Add the liver to the bowl with onions and fry over medium heat for 10 minutes.
Salt.
Then lay out the liver and keep warm.
Mix sour cream and tomato paste.
Grate or finely chop the garlic.
Pour a tablespoon of flour into the fat that remains after frying the liver. Stir.
Pour the mixture of sour cream with tomato paste. Add garlic and stir.
Salt, pepper, season with ground sweet pepper, spices to taste. Pour in wine and 50 ml of water. Bring to a boil, put the liver in the sauce and boil a little.
Transfer the liver to the gravy, simmer the goulash from the liver over low heat under the lid for 5-7 minutes.
Can be served sprinkled with greens and grated cheese.
Recipe 4: beef liver goulash with gravy
- Beef liver - 700 g
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Leek - 1 pc.
- Tomato paste - 3 tbsp.
- Mayonnaise - 3 tbsp.
- Water - 500 ml
- Flour - 3 tbsp.
- Salt - to taste
- Pepper - to taste
- Spices - to taste
- Vegetable oil
Prepare products. Rinse the liver, clean from the films.
Cut the liver into large cubes and fry in vegetable oil. When the liver becomes soft, salt and pepper. Transfer the finished liver to a container where we will cook goulash.
Cut carrots into strips.
Onions - half rings.
Fry onions and carrots in oil. Ready vegetables send to the liver.
Prepare the gravy. To do this, fry the flour in a dry frying pan until golden brown, while constantly stirring so that it does not burn.
Then add a little hot water and mix well so that there are no lumps.
Send tomato paste to a separate container, mix mayonnaise. Add half a glass of water and stir.
Add the tomato mixture to the skillet and stir quickly. Add spices.
Pour the gravy over the fried foods and put on a very slow fire for 10 minutes.
Cut the leeks into rings and add to the goulash, stir and remove from heat.
Liver goulash is ready. Bon appetit!
Recipe 5: how to cook liver goulash
Beef liver goulash prepared according to this recipe turns out to be breathtakingly tasty and incredibly healthy, in addition, a viscous and appetizing gravy is formed in the pan, which can be used as a sauce. So, dear chefs, read the recipe as soon as possible and remember how to properly and quickly cook a delicious liver with stewed vegetables.
- Beef liver 800 grams
- Onion 2 pieces
- Carrot 1 piece
- Sweet pepper 1 piece (large)
- Milk 150 milliliters
- Wheat flour 0.5 cups
- Sour cream 3 tablespoons
- Tomato paste 1 tablespoon
- Garlic 2-3 cloves
- Vegetable oil 3 tablespoons
- Dried thyme 1 teaspoon
- Ground black pepper to taste
- Salt 2 teaspoons
- Boiled water 100-150 milliliters
The main secret of cooking the liver is to rid it of unpleasant bitterness. It is very easy to do this. But first, the offal must be thawed, leaving it at room temperature, and then cleaned of films, vessels and rinsed with cold water from dirt and possible clotted blood clots.
Wipe the clean liver with paper towels and cut into small pieces, preferably cubes. Put the ingredient in a deep plate and pour a small amount of cow's milk. Leave the liver in this form for 30-40 minutes. It is milk that will deprive it of bitterness and make it suitable for food. In the meantime, the main ingredient is soaking, you have time to take the rest.
Cut the onions into halves, so they are much easier to peel. Rinse the vegetable and knife with ice water and cut the halves into thin half rings.
Remove the garlic cloves from the husk in the same way as the onions, and then chop them with a knife, a special press or a regular grater. In a word, act in a way that is more convenient and familiar to you.
Cut the bell pepper in half, remove the tail and cut out the core with seeds. Rinse the vegetable pieces inside and out, removing dirt and loose seeds. Cut sweet pepper into strips or sticks.
Peel the carrots from sand, adhering earth, remove the thin skin. Okay, rinse the vegetable thoroughly by rubbing it with your hand. Cut your prepared bright orange beauty into cubes.
When the liver has sufficiently lain in milk, drain it, and place the pieces of beef in a dish with flour and roll them well.
Heat vegetable oil in a frying pan and place onion half rings in it. Fry them over medium heat for 5 minutes until golden brown. Add the pieces of liver rolled in flour to the onion and, stirring all the time, cook for another 4-5 minutes. Then pour carrots and bell peppers into the pan, pour in boiled water, cover and simmer for 10 minutes. You don't need to add fire.
Open the lid, mix all the ingredients, add garlic, salt, spices, dried thyme. Spoon sour cream and tomato paste on top. If you find it necessary to add a little more water, then do so. Stir the contents of the pan again and, once again cover with a lid, continue cooking for another 15 minutes. During this time, beef liver goulash will reach full readiness, you just have to remove it from the heat and start serving it.
Beef liver goulash is very convenient to serve for dinner along with a side dish of boiled rice, buckwheat or potatoes. Do not forget to generously pour the finished dish with the gravy that remains in the pan. No additional sauces are needed. Enjoy healthy and tasty food yourself and treat your family and friends. Bon appetit!
Recipe 6: Chicken Liver Goulash with Gravy
The dish is not prepared for long, because. chicken liver itself is already tender and soft. At the same time, it comes out so tasty that even those who do not particularly prefer this offal eat it with pleasure with their favorite side dish. Goulash is a great choice for a liver recipe if you are thinking about how to introduce a healthy product into your diet. So, we are preparing chicken liver goulash with gravy, and the recipe with a photo will tell you step by step how to make it so that everyone will like this dish without exception.
- chicken liver - 500 gr.,
- onion - 1 pc.,
- carrots - 1 pc.,
- garlic - 2 cloves,
- tomato - 3 pcs.,
- greens - a small bunch,
- tomato paste - 3 tablespoons,
- mayonnaise or sour cream - 2 tablespoons,
- salt - to taste,
- ground black pepper - a pinch,
- vegetable oil - for frying.
Wash the liver under running water, remove the film and vessels. Pat dry with paper towels and cut into medium pieces.
Peel the carrots, wash and cut into strips.
Peel the onion, rinse and chop into half rings.
Cut the peeled garlic cloves into strips. Washed tomatoes are also cut, adhering to an elongated shape. Finely chop the greens.
Fry the liver in a pan in vegetable oil for about 5-7 minutes.
In another pan in vegetable oil, fry the carrots and onions, which are brought to transparency.
Send sautéed onions with carrots, garlic, tomatoes and greens to the liver in a pan.
Mix well.
Pour tomato paste, mayonnaise, salt and put all the spices and spices into the pan.
Pour in 150 ml of drinking water and boil. Then reduce the temperature to a minimum and simmer under a closed lid for 20 minutes.
Serve chicken liver goulash with gravy hot with any side dish.
Recipe 7: Liver Goulash at Home
This liver goulash will be a worthy addition to almost any side dish.
- Pork liver500 gr
- Onion 1 piece
- Carrot 1 piece
- Dried basil 2 pinches
- Dried dill and parsley 2 pinches
- Ground black pepper 2 pinches
- Bay leaf 2-3 pcs
- Flour3 tablespoons
- Salt to taste
- Vegetable oil 2 tablespoons
- Tomato paste 2-3 tablespoons
Wash the pork liver, remove all excess and cut into thin slices.
Put in a pan with vegetable oil, add chopped onions and grated carrots. Fry a little under a closed lid.
Then add 2-3 tablespoons of tomato paste and mix. Simmer under a closed lid for about 20-25 minutes. At this time, you can add a little water to the liver to make the liver even more tender.
Dissolve flour in 1.5 cups of cold water.
Take dried basil, parsley and dill, bay leaf and ground black pepper.
Add all seasonings to the liver, salt and pour, stirring, the flour diluted in water. Bring to a boil and turn off the heat. The dish is ready.
Put a side dish, such as boiled pasta, on a plate, and add goulash to them. Bon appetit!
Recipe 8: beef liver goulash (with photo)
- 650 gr. beef liver,
- 1-2 bulbs
- 1 medium sized carrot,
- 1 st. a spoonful of tomato paste
- 1-3 art. spoons of wheat flour
- Bay leaf,
- condiments,
- salt.
Wash the beef liver, let the water drain.
Cut the liver into small pieces 1.5-2 cm thick, lightly beat off.
Cut the broken pieces into small strips 3-3.5 cm long and 0.7-1 cm wide. Fry in vegetable oil.
Put the fried liver pieces in a small saucepan.
Pour in water so that the water only slightly covers the liver, salt and simmer over low heat for about one hour.
While the liver is stewed, we prepare the frying: chop the onions and carrots and sauté, add 1 tbsp to the frying. a spoonful of tomato paste. After one hour of stewing, add the roast to the liver and simmer for another 12-15 minutes. Dilute flour with cold water and add to the total mass along with bay leaf and seasonings. You can also add garlic if you wish. Simmer for 10-12 minutes until thickened.
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