Beef liver goulash with gravy, as well as recipes with heart, lung and other products. Beef liver goulash with gravy recipe with photos step by step Liver goulash without tomato paste

There are many recipes for making beef liver goulash in the world. They differ in their composition and complexity of preparation. It often happens that the same products produce dishes that taste different. And this is not surprising. Experienced Chef has its secrets. There would be the necessary provisions at hand and the desire to create a culinary masterpiece that could please the guests.

Features of the dish

When preparing beef liver goulash, the freshness of the ingredients is important. Only then can a dish turn out to be aromatic, tasty and healthy for the body. The benefits of beef have long been known to many. And there’s no need to talk about the liver. It is rich in vitamin B and iron. For anemia and pregnancy, it is used as a medicine.

Liver is always available for sale both in stores and markets. What makes this product easily accessible. And this is important for those who work a lot and spend a lot of energy.

To replenish your strength, a dinner that includes beef liver is perfect. It won't take much time to cook. You will spend about an hour at most.

How to cook?

The presence of fresh or frozen liver does not matter much. If the product is frozen, defrost and soak in milk. If you feel sorry for a liter of this valuable product, then place the liver in water. The soaking time will be from 30 to 40 minutes. This action is necessary so that the unpleasant bitter taste disappears and the consistency becomes more tender. Then you need to dry and remove the film and veins. If this is not done, then the finished dish will contain poorly cooked pieces.

Ingredients you will need to prepare the dish:

beef liver – 1 kg;
vegetable oil 4 tbsp. l.;
2-3 onions;
medium carrots - 1 piece;
medium-sized sweet pepper – 1 piece;
salt to taste.

We cut the processed offal into medium-thick pieces. You can't do without onions and peppers. We cut them separately either into cubes or into strips. Carrots can be grated. First add the onion to the cauldron with vegetable oil. Fry until golden brown and then lower the liver. It needs to be salted a little before hot processing. Fry for about five to six minutes, stirring regularly. Then put carrots and peppers there.

Mix everything again. Simmer for two to three minutes. Then pour boiled or purified water into the cauldron and cover to simmer for 10 minutes. Don't forget to stir; the heat should be medium.

Now prepare the sauce (gravy), for it you will need:

sour cream – 1 cup or 4-5 tbsp. l.;
2-3 medium tomatoes or tomato paste – 2-3 tbsp. l.;
water – 150 ml;
2-3 cloves of garlic;
salt and spices to taste.

In a small bowl, mix finely chopped tomatoes and sour cream. Tomatoes can be replaced with paste. Squeeze the garlic here (you can grate it), salt and add spices. Pour the prepared mass into the cauldron with the main dish and mix thoroughly. Let's pour it here boiled water. Simmer for another 15-20 minutes over low or medium heat (depending on the consistency you want to achieve).

Place the finished goulash in a heap on a large dish in the very middle, leaving the edges for garnish. Both mashed potatoes and boiled potatoes are ideal for liver. But you can experiment. For example, serve a hot dish with stewed beans or buckwheat porridge. If you choose beans, it is better to soak them overnight in cold water, so the product will swell and cook faster.

Some housewives prepare this dish a little differently. You will need:

beef liver – 1 kg;
vegetable oil – 4-5 tbsp. l.;
butter or margarine – 3-4 tbsp. l.;
2-3 onions;
medium carrots – 1 pc.;
bell pepper medium size – 1 piece;
water – 250 ml;
salt to taste.

Prepare the sauce. Place tomato paste in a bowl, add garlic, spices, and salt. For this you will need:

tomato paste 4-5 tbsp. l.;
2-3 cloves of garlic;
water – 200 ml;
salt to taste;
spices.

Tomato sauce will add a spicy taste. Fans of spicy dishes will be pleased. For others, we can advise you to continue the experiment by adding cream instead of water. The dish will turn out more refined and pleasant to the taste.

beef liver – 1 kg;
vegetable oil – 5-6 tbsp. l.;
2-3 onions;
medium carrots – 1 pc.;
mushrooms – 300 g.

For the sauce take:

flour – 2-3 tbsp. l.;
butter – 2-3 tbsp. l.;
garlic – 2-3 cloves;
water -250 ml;
salt and spices to taste.

We soak the liver, clean it of veins, and dry it. We cut into cubes. Then dip each block in flour and carefully place it in hot refined oil. After frying, transfer to a saucepan. In this case, it is advisable not to use the oil after the liver. Cut the onions, carrots, and bell peppers into strips. On butter Lightly fry the vegetables. Then add them to the saucepan with the liver and mix, pour in boiled water. Simmer for 15 minutes.

Prepare the sauce. Fry the sifted flour in butter until golden brown. Gradually add tomato paste and sour cream, pour water here. Mix everything and wait for it to boil. Remove from heat and pour the prepared sauce into the pan with the liver and vegetables. Salt, add garlic, black pepper and mix everything again. Place on fire and simmer for 20-25 minutes. The dish is ready!

In this case, you can also deviate a little from the recipe. Since mushrooms go better with cream, instead of water and sour cream, add 200-250 ml of cream. If you choose cream, then water and sour cream should be excluded from the composition. Fantasize, perhaps with experience you will acquire your own little secret of preparing traditional beef liver goulash.

For housewives who love or are forced to cook in a slow cooker, the following recipe is suitable. You will need:

beef liver – 800-900 g;
2 medium onions;
1 medium carrot;
vegetable oil – 3-4 tbsp. spoons;
water – 150 ml;
sour cream – 2-3 tbsp. l.;
flour – 2-3 tbsp. l.;
spices;
salt.

We prepare the liver as in previous recipes. Chop the liver, grate the carrots, and chop the onion finely. Turn on the multicooker and set the “Frying” mode. After heating the oil, add carrots and onions. Fry until golden brown, then add the liver. Continue frying, stirring regularly, until juice stops oozing from the liver. As soon as the product reaches the desired doneness, pour water into the pan and add rich sour cream. Mix everything.

Turn on the “Quenching” program. After 15-20 minutes, open the lid and add flour (to avoid lumps, dilute it with water or sift it through a small strainer). Before closing the lid, you need to mix everything well. If there is not enough juice (moisture) in the dish, add a little more water. Then we wait for the end of the specified program. If desired, you can add tomato paste or 2-3 tomatoes to this dish, after peeling them and cutting them into small pieces.

Finally

Beef liver goulash is a delicious dish. The main thing is not to be afraid to experiment. This dish can be prepared in different ways. One thing is clear: you need to add as much onion and garlic to liver dishes. They will give the product a unique taste, and also remove the unpleasant specific smell of the offal. Also, numerous vegetables will enrich the body with vitamins. The same can be said about bay leaves. By adding it when stewing, you are guaranteed to get an excellent taste and add additional nutrients and vitamins to your diet. Have a nice feast with friends and family!

To learn how to prepare delicious beef liver goulash, see below.

The liver is one of the most healthy products. Everyone knows beneficial features liver affecting the blood. The heparin it contains has a very beneficial effect on its coagulability. This substance is also involved in the prevention of myocardial infarction. By consuming this product, you will receive a full set of minerals and vitamins, providing your daily or even weekly requirements.

Ingredients:

500-700 grams of beef liver;
bulb onions;
400 grams of sour cream (preferably not fatty, 10-15% is enough);
flour;
dry parsley.

Cooking method:

It is better to use beef liver, since it is less fatty than pork liver. And so, we cut it into small cubes;
Roll in flour and fry in a frying pan with a small amount of vegetable oil until golden brown;
Don’t overdo it with frying; not long frying is enough for the red color to disappear;
Then transfer the liver to a saucepan. Meanwhile, chop the onion very finely and fry until golden brown, add to the liver;
Place sour cream here. Thanks to sour cream, the liver becomes very soft and tender;
Simmer over low heat for no more than 15-20 minutes. This product does not like prolonged cooking;
At the same time, it becomes tough and rough. 5 minutes before readiness, add dry parsley and salt;
Tender and tasty liver gravy is ready! You can use various cereals as a side dish; pasta is very good.

Beef liver sauce with sour cream

Ingredients:

Beef liver - 800 g
Onions - 2 pcs.
Carrots - 1 pc.
Sweet pepper - 1 pc.
Milk - 150 ml.
Flour - 0.5 cups
Sour cream - 3 tbsp. l.
Tomato paste - 1 tbsp. l.
Garlic - 2 cloves
Vegetable oil - 3 tbsp. l.
Thyme - 1 tsp.
Ground black pepper - to taste
Salt - 2 tsp.

Cooking method:

Beef or pork liver, at your discretion, wash and cut into small pieces.
Place the liver in a deep plate and pour in 100-150 ml of milk. Leave all this for 30-40 minutes so that the liver gets rid of bitterness.
Peel the onion and cut into half rings.
Peel the carrots and cut into cubes. Cut the sweet bell pepper into strips.
Heat vegetable oil in a frying pan and fry onion, 5 minutes.
Drain off the milk in which the liver was soaked. Roll each piece in flour.
Add the liver to the onion and continue frying for 3-5 minutes over moderate heat.
Add carrots and bell peppers. Pour in a little water (100 ml), stir, cover with a lid and leave to simmer for 10 minutes.
Add sour cream, tomato paste, chopped garlic to the pan.
Season with ground black pepper and thyme.
Add salt, add a little more water if necessary, stir.
Cover with a lid and leave to simmer for 15 minutes.
Serve the finished liver goulash with potatoes or boiled buckwheat.
You can put it with gravy on top of the side dish. It turned out very tasty.

Liver gravy

To prepare liver gravy, the offal must be cleared of films and cut into pieces. The liver cooks quickly, so you won’t spend a lot of time preparing the gravy. You can add a tablespoon of sour cream to the gravy or add cream, diluting it with water. But you can do without it.

Ingredients:

Liver - 500 grams
Onions - 1-2 pieces
Carrot - 1 piece
Flour - 0.5-1 tbsp. spoons
Boiled water - 1 glass
Salt - - To taste
Pepper - - To taste
Vegetable oil - 2-3 tbsp. spoons

Cooking method:

Rinse and clean the liver. Cut into small pieces.
In a flat plate, mix flour and salt. Roll the chopped liver pieces into the mixture.
Place a frying pan on the fire, pour vegetable oil into it and heat.
Fry the liver in vegetable oil until golden brown. Stir occasionally.
While the liver is frying, prepare the carrots and onions. Peel the vegetables, wash the carrots. Cut the onion into quarter rings, carrots into half rings.
Add chopped vegetables to the liver and stir.
Add boiled, preferably hot, water. Stir and simmer for 20 minutes.
Serve liver gravy with your favorite meat or poultry dish, as well as with a side dish of potatoes or rice.

Ingredients:

Beef liver - 800 g
Onions - 2 pcs.
Carrots - 1 pc.
Sweet pepper - 1 pc.
Milk - 150 ml.
Flour - 0.5 cups
Sour cream - 3 tbsp. l.
Ketchup - 1 tbsp. l.
Garlic - 2 cloves
Water 1 l.

Cooking method:

Rinse the beef liver under running water and cut into small cubes. This will make it easier to stew and soak in tomato sauce, but more on that later.
Pour enough sunflower oil into the pan and heat it. Only after this can you put the liver in the pan. Salt it and fry covered over medium heat.
For now you can peel and chop the onion.
At the same time, you need to pour a liter of water into a small saucepan and then salt it to taste.
Add any to water tomato sauce or ketchup - at your discretion.
Place the saucepan on the fire until the water in it boils.
After 5 minutes, add the onion to the pan with the liver and continue frying.
To make the gravy thick, you need to pour 2 tbsp into the pan. flour through a strainer.
When the liver has become golden brown (and this will happen after about 15 minutes of frying), transfer it to a saucepan with thick tomato sauce.
Continue cooking the gravy for 40 minutes over very low heat.
Well, that’s all, actually - the beef liver gravy is ready!
I recommend serving the gravy with any side dish, pouring plenty of thick water over it.

Beef gravy in cream sauce

Ingredients:

Beef liver 500 g
salt, pepper to taste
curry seasoning
Preferably heavy cream 200 ml, but 20% will do
tomato ketchup 2 tbsp.
flour 3 tbsp.
vegetable oil

Cooking method:

So, everything is very simple. Peel the liver from films, cut into pieces, whichever ones you like, mine are medium sized and roll in flour.
Fry in vegetable oil on each side for no more than 2-3 minutes
Place the liver in a frying pan, well, if you fried it in batches, and cover with a lid.
Simmer for 5-7 minutes.
At this time, mix in a bowl: cream, ketchup, ground black pepper, curry and pour into the fried liver.
Let it simmer for about 5 minutes, but don’t let the sauce boil too much.
And after it is ready, let it stand under the lid for 10 minutes.
All the liver is ready! You can serve it with anything, and it’s very tasty with mashed potatoes and rice and pasta.

Liver with gravy

This is absolutely easy to prepare, but a very appetizing dish that goes well with almost any side dish: mashed potatoes, pasta, porridge, but it turns out especially tasty in a duet with buckwheat! In addition, this company is doubly useful: after all, both liver and buckwheat contain a lot of iron. Plus, the recipe also includes vegetables, which add nutritional value and appetizing value.

Ingredients:

beef, chicken or turkey liver – 300 g;
1 – 2 large carrots;
1 – 2 onions;
vegetable oil;
salt pepper, Bay leaf;
mayonnaise optional.

Cooking method:

We will wash and peel the vegetables. Cut the onion into half rings.
Three carrots on a coarse grater.
Sauté onions in sunflower oil.
Then add carrots to it and continue sautéing until soft. Can be lightly fried.
Meanwhile, the liver needs to be washed and boiled until half cooked in salted water, then cut into strips.
Add the chopped liver to the carrot-onion mixture and fry a little more
Then add a little water to the pan - about half a glass - and cover with a lid, let the gravy continue to cook in the stewing mode.
Simmer the gravy until the liver is ready.
Shortly before turning off, add spices: salt, ground pepper or peas, bay leaf.
If you want the gravy to look like a thick sauce, pour in flour diluted in water (1 - 2 tablespoons per quarter glass of water).
You can also add mayonnaise or sour cream to the liver gravy - the dish will acquire different flavors.
After adding the selected ingredient, stir the gravy, bring to a boil - and you can turn it off.
Even the driest side dish will become juicy and amazingly tasty with such a delicious gravy.

Beef liver gravy

This is a basic recipe for cooking liver with gravy in a frying pan, with onions and carrots. Based on it, you can prepare 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.

Preparation:

Cut the liver, clean it and soak it in milk for half an hour.
Chop the onion into small pieces, chop the carrots using a grater.
Dip the liver in flour, put it in a frying pan with oil and fry over high heat; it should just “set”, sealing the juice inside.
Place the liver in a saucepan. Fry the vegetables in a frying pan and pour them into the liver. Add water and simmer over low heat.
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, and add tomatoes or tomato paste to vegetables. Liver dishes go very well with mushrooms.

Ingredients:

beef liver - 0.5 kg
large carrot root - 1 pc.
onions - 1 pc.
sour cream -100 g
fresh garlic - 1-2 cloves
refined vegetable oil to fry the liver
salt, spices, herbs optional

Cooking method:

Soak fresh beef liver in water for about 1 hour, and then cut into medium-sized cubes.
Finely chop the onion, chop the carrot root with a knife or grate it in a food processor.
Fry the liver pieces in vegetable oil until they become soft (10-12 minutes, no more), add a little salt.
Add onions and carrots, continue to simmer over medium heat for another 5-7 minutes.
Then add sour cream to the sauce and continue to simmer for another 5 minutes.
Now pour in hot broth or water (the amount is at your discretion), bring the gravy to taste, seasoning with spices, herbs and garlic, mix and turn off.

Beef liver in sour cream

Ingredients:

beef liver 1 kg,
5 medium onions,
50-70 grams of flour,
salt,
vegetable oil,
250-300 grams of 20% sour cream.

Cooking method:

First of all, it is necessary to remove the film from the liver. This is done simply: using a knife and hands.
Cut the liver into large slices, and then chop them into thin strips.
Peel the onions, wash them and cut them into half rings, then fry them in vegetable oil.
While the onion is frying, add flour and salt to the liver and mix thoroughly.
When the onion turns golden, add the liver. Fry it for a short time, about 10 minutes and add sour cream.
Simmer the liver in sour cream, covered, for about 20 minutes.
If the liver is steamy and you are sure of its cleanliness, you can get by with three to five minutes.
Ready liver is good served with boiled potatoes.

Classic liver sauce

So, firstly, pay attention to the color of the liver - it should be light brown and nothing else. Secondly, pay attention to the smell - fresh, good liver should have a sweetish smell. And thirdly, pay attention to the membrane of the liver - there should be no scratches or bubbles on it, its membrane should be even. Well, we have chosen the liver, now let's prepare the gravy.

Ingredients:

half a kilo of beef liver
one large carrot
one large onion
four heaped tablespoons of flour
three hundred milliliters of water
vegetable oil

Cooking method:

Beef liver, if frozen, must be completely thawed and then rinsed in running cold water. Cut the liver into large pieces.
If you wish, you can chop the liver finely; this will not affect the further preparation of the dish.
Finely chop the peeled onion. Grate the peeled carrots on the coarsest grater.
Pour a small amount of sunflower oil into the frying pan and, when the oil is hot, add the chopped beef liver.
Fry the liver for ten minutes over medium heat and occasionally stir it with a spoon or spatula. Then place chopped onions and carrots in the pan with the liver.
Continue frying the contents of the pan until the onions and carrots are fully cooked, stirring occasionally, but now on the lowest heat.
In time this will be from ten to twenty minutes. A few minutes before cooking, salt the contents of the pan to your taste. You can also add pepper if you wish.
Once the onions and carrots are ready, add flour to the pan. Then mix thoroughly so that there are no flour lumps.
Now pour water into the pan and immediately stir thoroughly. Stir continuously for at least three to five minutes. Then bring to a boil, turning the heat from low to medium.
After boiling, reduce the heat to low again and cook the gravy for another five to ten minutes, stirring it very often.
That's it, the beef liver gravy is ready. You can serve it with buckwheat porridge, boiled rice or boiled pasta.

Gravy with beef liver and vegetables

This simple gravy recipe will appeal to all housewives. To prepare the dish, you need to cut the liver into small pieces and lightly fry over high heat in vegetable oil. Then remove them to a separate plate.

Ingredients:

Liver - 600 g.
Vegetable oil – 30 g.
Onion – 1 head.
Carrots – 1 pc.
Water – 1.5 cups.
Salt - to taste.
Flour – 1 tbsp.
Tomato paste – 1 tbsp. l.

Cooking method:

Cut the onion into strips and grate the carrots on a coarse grater. Sauté the vegetables in oil until half cooked. Add flour to them and mix thoroughly.
Place liver pieces, a spoon, into the vegetable mixture tomato paste, salt and spices.
Fill the future gravy with water and leave on low heat for 15 minutes.
When the liquid thickens, the gravy can be removed from the stove and served with rice, potatoes, buckwheat or other side dish. Don't forget to decorate the dish with greens

Beef liver sauce with sour cream

This recipe is not suitable for those losing weight, although it is simply impossible to tear yourself away from the dish. Therefore, you need to prepare gravy only for those who appreciate taste qualities, not low calorie.

Ingredients:

Liver - 600 g.
Vegetable oil – 30 g.
Onion – 1 head.
Salt - to taste.
Flour – 1 tbsp.
Sour cream – 1 glass.

Cooking method:

Beef liver must be cut into equal cubes. Chop the onion into strips or half rings. Place it in a pan with oil and place the liver on top.
Simmer everything covered for 10 minutes over medium heat.
Then pour sour cream into the pan, add salt, spices and leave on the stove for another 7-8 minutes.
It is better not to add water, but if the dish seems too thick, you can thin it.
Just 100 g of liver prepared according to this recipe contains 5 daily norms of vitamins A and D and 1.5 daily norms of vitamin B2.
Beef liver prepared according to this recipe is best served with boiled spaghetti.
The gravy is also perfect as an addition to potatoes, rice and stewed vegetables.

Liver gravy: classic recipe

What you will love about this recipe is its simplicity. The dish turns out fresh and appetizing. Liver and vegetables retain their nutritional properties, and the aroma cannot be described in words.

Ingredients:

Liver - 600 g.
Vegetable oil – 30 g.
Onion – 1 head.
Carrots – 1 pc.
Water – 1.5 cups.
Salt - to taste.
Spices - to taste.
Flour – 100 g.

Cooking method:

To prepare, prepare everything you need: cut the beef liver into pieces, finely chop the onion and carrots.
Place the frying pan with oil on the stove.
Roll the liver in flour and fry a little on each side over high heat.
Then put it in a separate pan. Fry onions and carrots in oil.
Place them in a pan with the liver, add salt and spices. Fill the dish with water and simmer.
When the water thickens, the gravy with the liver can be removed from the stove.
5 minutes before this, you can add the bay leaf.
IN classic recipe there is none, but many people like the mild aroma of this seasoning, so we recommend diversifying your dishes with it in the form of gravy.

Delicious beef liver gravy

Ingredients:

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

Cooking method:

Clean the liver from the film, bile ducts and cut into cubes.
Cut the onion into cubes.
Grate the carrots on a coarse grater.
Fry the onion in a frying pan in vegetable oil until slightly golden brown.
Then add carrots and fry everything together.
Add the prepared liver, add salt, and fry everything together for 5 minutes, stirring occasionally.
Then add flour and stir.
Pour in 1-1.5 glasses of water.
Boil. Reduce heat, pepper, add mayonnaise.
Cover the pan with a lid and simmer for 15 - 20 minutes over low heat.
The dish is ready. As a side dish - any porridge, potatoes.

Liver sauce with onions

Ingredients:

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

Cooking method:

Beef liver is well cut into cubes if it is frozen. Many people soak the liver in water or milk to prevent it from becoming bitter. I didn't soak it.
The liver must be washed under running water, cleaned of film and veins. Cut into thick strips. Read more:
Pour oil into a frying pan or saucepan and heat over high heat (not for long). Add the liver and stir constantly, still on high heat. The main thing is that the liver does not burn.
After frying a little, it gives off its juice, and then stews further in its own juice. Set the heat to medium. Peel the onion and chop finely.
Simmer the liver until half cooked, then add the onion. If everything has evaporated, then add oil, do not add water.
Salt and pepper to taste. If you don't want fatty liver, then add water, but this is a different taste and a different recipe. It is important not to overcook the liver.
An extra two, three, minutes can make it tough. I can’t tell you the time, everyone has their own stove, and here everything is tested.
There is nothing complicated in this recipe for cooking liver with onion gravy, and the liver turns out tasty and aromatic.

Liver milk gravy

Ingredients:

500 grams of liver;
200 grams of onion;
300 grams of milk;
50 grams of butter;
20 grams of flour;
pepper, salt, bay leaf and dried dill.

Cooking method:

We cut chicken liver for 2-3 pieces. Leave on the cutting board.
Sprinkle flour on top and mix with hands.
Heat the oil, lower the liver and fry for 2 minutes until golden brown.
Dice the onion, send it to the liver and fry for another 2 minutes.
Boil milk in a separate saucepan.
Pour the milk into the liver.
Salt and pepper the dish, cover and simmer for no more than 10 minutes. Keep the fire minimal.
Open the lid, sprinkle with dill, add bay leaf and turn off the heat.
Let the gravy sit under the lid for a quarter of an hour.

Liver goulash recipe

Bon appetit! Place a side dish, such as boiled pasta, on a plate and add goulash to it.

The dish is ready. Bring to a boil and turn off the heat. Add all the seasonings to the liver, add salt and stir in the flour diluted in water.

Take dried basil, parsley and dill, bay leaf and ground black pepper.

Dissolve flour in 1.5 cups cold water.

At this time, you can add a little water to the liver to make the liver even more tender. Simmer with the lid closed for about 20-25 minutes. Then add 2-3 tablespoons of tomato paste and stir.

Fry a little under the closed lid. Place in a frying pan with vegetable oil, add chopped onion 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 macroelements.

It contains iron, iodine, phosphorus, calcium, potassium, molybdenum. It is also considered a dietary food, as its protein content is quite high.

I present a recipe for preparing one of the dishes with this type of product - goulash from pork liver.

The dish includes a large set of ingredients:

liver (400-500 gr.);
garlic clove;
4 onions;
100 ml each 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, preparation

Before you start preparing the dish itself, you need to prepare the liver. To do this, you need to wash it and cut it into medium pieces.

Then put it in cool milk for half an hour, this will help remove the bitterness and make the product soft.

After the specified time, place finely chopped onion and already prepared liver, rolled in flour, in a heated frying pan with oil. Fry all this for about 10 minutes and put it on a warm plate.

In the same place where the liver was fried, put flour, tomato paste, sour cream, sprinkle with salt and pepper. At the end, pour the resulting roast with dry white wine and water. After the resulting broth boils, add the liver to it and let it simmer a little more.

You can pair almost any side dish with this dish: be it potatoes or pasta, rice or buckwheat. It depends on who has what preferences. It is also worth noting that “Pork Liver Goulash” is reminiscent of the taste of childhood.

xozyaika.com

Pork liver goulash

This pork liver goulash is also called “Croatian goulash”, since 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
Onion 2 pieces
Tomato paste 1 tbsp. spoon
Sour cream 4 tbsp. spoons
Vegetable oil To taste
Spices To taste

1. This is a great dish that even children can enjoy. Mashed potatoes or fresh vegetables are suitable as a side dish 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 in milk for 20 minutes.

3. Fry the onion in vegetable oil until golden brown, then roll the liver in flour and place it on the onion bed. Fry until done, stirring constantly.

1. Mix sour cream and tomato paste, add spices. This will be our dressing for liver goulash.

2. Place the dressing in a frying pan and add 5 tablespoons of water. After this, simmer the sauce a little over low heat, stirring constantly.

6. Place liver and onion in the sauce, mix everything carefully. 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 simple recipe

I am glad to welcome you again to the culinary blog samsebeshef-povar.ru!

I want to tell you how I prepared liver goulash.

This dish will perfectly complement 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 like best: pork, beef or chicken.

In general, liver must be included in the diet at least 1-2 times a week, because it contains mass useful substances, microelements and essential amino acids. Liver is especially recommended for children, pregnant and nursing mothers, as well as people suffering from kidney and heart diseases. In general, if you want to feed your family healthy and tasty food, do not forget about this product and prepare liver goulash. And on the website http://female-happiness.com/ you can find healthy recipes dishes, as well as tips on self-care and much more useful information for women and girls.

Liver goulash prepared from the following ingredients:

1. 500-600 gr. liver:

2. 2 onions;

3. 2-3 spoons 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 preparing 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 dry the liver and cut into small cubes.

Peel the onions and cut them into cubes. Heat a deep frying pan, pour in vegetable oil and fry the onion.

When the onion becomes transparent, add the liver to it. Mix everything well and fry the liver until a crust forms, adding salt to taste.

Then we fill the liver 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 done (it is important not to overcook the liver, otherwise it will become tough and not tasty).

We dilute the flour in half a glass of water, breaking up the lumps well, and add to the contents of the pan. Mix the dish well until it thickens.

Add bay leaf, pepper and seasoning, simmer for a couple of minutes and set aside.

If you have a slow cooker, you can prepare delicious tender goulash not only from liver, but also from any meat.

Prepare and enjoy...

Liver goulash – delicious and simple recipe, 3.8 out of 5 based on 3 ratings

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Recipe: “Spicy” pork liver goulash – with gravy, spicy

pork liver – 600 g;

pork broth - 1 tbsp. ;

bell 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 ingredients for the future dish. I prepared the pork liver in advance. To do this, I defrosted 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. I put it out with a slotted spoon and let it cool.

2. Clean, wash and chop the onion.

3. Heat the frying pan, add 3 tablespoons of refined sunflower oil and add our onions.

4. Lightly fry the onion for 5-10 minutes over low heat.

5. Cut the liver into medium-sized cubes and add to the onion in the frying pan. Fry for 10-15 minutes.

6. At this time, chop the bell pepper. It will give our goulash a spicy taste and subtle aroma.

7. Add the pepper to the frying pan along with the onions and liver, cover the frying pan with a lid and fry for 5 minutes.

8. Now we prepare 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 soft yellow color.

9. Transfer the contents of the frying pan into a saucepan and pour our gravy into it, mix and place on the stove. From the moment of boiling, simmer for another 10 minutes.

The cooking time for goulash took approximately 1 hour without taking into account the preliminary preparation of the liver.

Delicious goulash can be prepared not only from beef pulp, but also from offal. Thanks to the use of gravy and proper cooking, the dish becomes very tasty and literally melts in your mouth. By varying the composition of spices, you can get a different final taste.

Let's look at several proven and popular recipes that will allow you to cook tasty dish for various side dishes.

Beef liver goulash recipe with gravy

Many people don't like liver because it turns out dry and bitter. In fact, this offal is very tasty, but it must be prepared correctly, taking into account existing rules. Be sure to use this recipe to make delicious liver. The amount of ingredients is designed for 6 servings.

For beef goulash with gravy, prepare the following set of ingredients. 800 g liver, a couple of onions, 150 ml milk, bell pepper, carrots, 75 g flour, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of tomato paste, 2 garlic cloves, a little thyme, salt and pepper.