Liver in gravy, one of my favorite cooking recipes! I really love the liver, and any liver - beef, chicken. Generally from meat dishes   the liver (including beef liver), the fastest in preparation. For me, she is like a magic wand, when you need to cook something meat, without being very tired and that it was delicious.

Earlier, before I was fascinated by collecting various recipes and preparing dishes from them, I knew only one liver dish - beef liver, fried with sour cream. And it turns out that there are a huge number of dishes from the liver - pies, pancakes, salads, and how many second courses from the liver! I think many people know that there is even a liver cake!

Of course, among all the variety of dishes from the liver, we are most often interested in so-called second courses of the liver, because having prepared the second, we immediately achieve two goals - we immediately have lunch and we have dinner (I think in this regard, as no one else will understand me working women). Personally, I work a lot, I leave home early and return late in the evening.

COOKING THE LIVER IN THE STUD

You will need:

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

Cooking:

  1. Liver clear of film, bile ducts and cut into cubes.
  2. Onions cut into cubes.
  3. Grate carrots on a coarse grater.
  4. In a frying pan, fry the onion in vegetable oil until slightly golden.
  5. Then add carrots and fry all together.
  6. Add prepared liver, salt, fry all together for 5 minutes, stirring occasionally.
  7. Then pour flour, mix.
  8. Pour 1-1,5 glasses of water.
  9. Boil. Fire subtract, 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.

The use of by-products in cooking is one of the most interesting directions. The most popular option is the liver, from which delicious dishes   with original texture and flavor. From it prepare chops and cutlets, salads and snacks, as well as a variety of different sauces. Liver gravy has a pleasant tart taste; It is nutritious and very helpful. Data on the usefulness of this product inspire: it contains a large amount of vitamins and minerals, as well as heparin - a substance that favorably affects the state of the blood, blood vessels and heart. It is believed that regular consumption of the liver in food contributes to the normalization of pressure and is a good prevention of heart attacks.

Various recipes allow you to create interesting on the consistency and taste features   the dishes. For liver gravy, beef or chicken by-product is recommended. Sauce out pork liver   It turns out very bold because of the specificity of the composition. For the traditional method of cooking, you will need a frying pan with thick walls, but you can cook a liver dressing in a slow cooker - this will not change its taste.

It will take:

  • Beef liver - 350 g
  • Onions - 1 medium onion
  • Carrots - 1 small piece
  • Garlic - 3 cloves
  • Tomato - 1 piece
  • Wheat flour - 2 tablespoons
  • Sour cream - 2 tablespoons
  • Vegetable oil - 2 tablespoons
  • Black pepper, ground - to taste
  • Parsley, fresh - 1 small bunch
  • Salt - to taste
  • Water - 200 ml

Servings - 5

Cooking time - 70 minutes

Selection rules

In the presented recipe requires beef liver, but many housewives today prefer to use chicken. It is prepared much faster, has a more delicate texture, and gravy from chicken liver   it turns out a little less caloric than from other types of by-products. Recipes for different gravy will not differ either by the set of ingredients or by the order of actions. The only exception is the time it takes to cook. Chicken liver comes to readiness a little faster - just like regular chicken meat compared to beef.

Before you prepare a dressing, it is important to remember a few rules for buying a liver. When choosing a by-product for the sauce, you need to pay attention to the quality of the meat: ideally, all recipes are advised to purchase not frozen, but chilled product. Frozen liver could lie in the refrigerator for quite a long time, and it is not known how many times before it was exposed to temperature changes. To make a delicious and healthy sauce from such a product is unlikely to succeed. In addition, the cooled product is easier to evaluate in appearance: a high-quality liver should be a smooth dark cherry color, and the juice should be scarlet. If the juice has a brown tint, the product is stale, and buying it to prepare a recipe for a gravy from a liver or another dish should be discarded.


  1. Onions cut into small pieces. Carrots can be chopped with a knife or use a large grater. Vegetable oil is poured into the pan and warms up well. After that, the vegetables are sent to it and fried for 2–3 minutes. Then chopped garlic is also added there. After 5 minutes, wheat flour is poured into the future gravy from the liver, everything is thoroughly mixed and stewed for another couple of minutes.
  2. The liver is cut arbitrarily, depending on the wishes of the hostess herself. But you need to take into account such a moment: the larger the pieces of the liver in the gravy, the longer the product will be prepared. All crushed ingredients are sent to the pan to the vegetables in the flour. It is necessary to fry the liver until it turns dark brown. Peeled and grated tomato mixed with liver, salt and water are added. Refuel stew over low heat for about 15 minutes.
  3. When the meat is softer (you can check it with a fork or spatula), and the sauce itself will become thick, sour cream is added to the pan. It is better to use the product fatter: firstly, it has less water, which means that the sauce will not turn out watery; secondly, the taste of the dressing will be much softer and more pleasant. Everything is thoroughly mixed, languishing for another five minutes. Ready gravy of beef liver   removed from the heat and filled with finely chopped fresh parsley.

If you decide to make a gravy of chicken liver with sour cream, the latter can be replaced by heavy cream. Such a dressing will turn out more tender than in the presented recipe, but at the same time it will be less nutritious. Recipes for pork liver gravy, on the contrary, recommend cooking without the use of fatty foods, since the pork by-product itself is high in fat. Cream and sour cream in this case, it is better to replace the dietary vegetable broth.

Regardless of the type of liver, it can taste a little bitter. To avoid this, it is recommended to soak the already sliced ​​product in water or milk for 1–2 hours. This is an optional procedure, since the flavor of the liver is hardly felt in the gravy and sauces, with their abundance of spices and herbs. Nevertheless, such advice may be useful if the hostess has enough time to prepare the dish.

Innings


The advantage of liver sauces is that they can be served to almost any side dish. The unique taste of the by-product is wonderfully combined with the tastes of vegetables, cereals and a wide variety of pasta. Whatever you decide to cook for dinner, liver sauce will be the way.

  1. Pasta of any kind, ranging from classic spaghetti and ending with bows and horns, can be safely served with dressing. If the pieces of meat in the sauce are very small, you will get an original cooked pasta: the sauce is poured into a deep container, then the finished pasta is laid out. Then everything is mixed and laid out on a plate - simple, elegant and very tasty.
  2. A side dish of boiled rice, buckwheat, bulgur and even barley in combination with a liver dressing with sour cream will turn out much more satisfying and tastier.
  3. Mashed potatoes   can turn from a habitual dish into a real culinary masterpiece, if he is accompanied by a light and tender gravy of chicken liver.
  4. It is recommended to prepare different sauces for vegetable side dishes, depending on the composition and method of preparation of the side dish itself. TO boiled cabbage   broccoli, cauliflower or green beans are ideal recipes for filling of pork liver. In such a dish the balance of calories is perfectly maintained. Garnish with stewed cabbage, beans, zucchini, in the preparation of which used oils and spices, it is better to serve with dressing from beef by-product.

Possessing high nutritional value   and an unusual taste, liver liqueur sauce will help to arrange a simple homemade dinner, and a solemn dinner party for guests. And the variety of side dishes with which she combines, allows the hostess to show their culinary talents and give free rein to the imagination.

Bon Appetit!

In contact with

  • Beef liver - 500-600 grams,
  • Onion - 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 did not soak.

Liver should be washed under running water, cleaned from the film and vein. Cut into thick strips.


Pour oil into a frying pan or stewpan, heat it on high heat (not for long). Spread the liver and stir constantly, still on high heat. The main thing that the liver is not burnt.


A little fried, she gives her juice, and stews further already in its own juice. We expose the middle fire.


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


Salt, pepper to taste. If you do not want a fatty liver, then add water, but this is a different taste, and another recipe.


It is important not to overcook. The extra two, three, minutes can make it tough. I can not say in time, each has its own stove, and here everything goes on trial. There is nothing difficult in this recipe for preparing a liver with a gravy, and the liver is tasty and fragrant.


Any side dish will do. This time I wanted a pea puree. Pea puree can be easily prepared in a slow cooker

For the recipe and step by step photos   cooking liver in gravy from onions thank Svetlana Kislovskaya.

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

Would you like to feed your household not only a hearty and tasty, but also a useful dinner? Then cook goulash from beef liver with gravy. This dish is considered to be valuable for our body, because the liver contains a large number of   so necessary for us iron. In addition, this dish is quite dietary, so that it can be safely included in the diet to all without exception.

Before you start cooking beef liver goulash with gravy, let's take a look at a few simple secrets that will help us create a truly culinary masterpiece:

  • if before preparing the dish soak the liver for half an hour in milk, then it will not have a bitter taste;
  • the liver must be carefully separated from the film and vein;
  • the liver should be cut into small pieces - so it will turn juicy and soft;
  • sour cream is best suited as a gravy for the liver, but it can be replaced with classic yogurt without additives;
  • beef liver goulash is combined with any side dish: boiled potatoes, pasta, cereals.

Beef liver goulash with gravy: recipe with photos

You will spend only 40-50 minutes of your time to cook goulash with this recipe, and the taste of the dish will exceed all your expectations.


Composition:

  • beef liver - 900 g;
  • 2 onions;
  • sour cream - 4 tbsp. l .;
  • carrots - 1 pc .;
  • bulgarian red pepper - 1 pc. (you can not add);
  • milk - 150 ml;
  • sifted flour - 0.5 st .;
  • tomato paste - 1 tbsp. l .;
  • vegetable oil - 3 tbsp. l .;
  • 2 cloves of garlic;
  • water - 100-150 ml;
  • salt, spice mix.

Cooking:



According to this recipe, you can make beef goulash with gravy, only the stew time should be slightly increased.

Cooking the most tender beef liver goulash with tomato sauce


Composition:

  • beef liver - 900 g;
  • tomato paste - 4-5 st. l .;
  • 2 onions;
  • flour for rolling the liver;
  • water - 250 ml;
  • vegetable oil;
  • salt and spice mix.

Cooking:

  1. Prepare the liver in a known manner and cut into small pieces.
  2. Heat the pan, pour in the oil. Now you need to put in her pieces of the liver. To do this, roll them down alternately in flour and lay out so that each piece touches the bottom of the pan.
  3. Fry the liver for five minutes. Warning: the fire must be average.
  4. Turn over the pieces of the liver and fry on the reverse side for five minutes.
  5. Now the liver needs to be put in a saucepan and salt.
  6. Onions should be cut into strips and fry until cooked. Tip: do not use for the roasting onion oil remaining from the liver.
  7. Prepare the sauce: mix tomato paste well with water until it has a uniform consistency.
  8. Once the onion is ready, add the liver, tomato sauce and spices to it. If necessary, you can add a little salt. All mix.
  9. When the sauce boils, the fire needs to be reduced a little. Stew goulash for about 15 minutes.
  10. After the specified time our dish is ready.

Beef liver goulash cooked in a slow cooker


Composition:

  • beef liver - 700 g;
  • 2 onions;
  • 1 carrot;
  • sifted flour - 3-4 tbsp. l .;
  • vegetable oil;
  • water;
  • a mixture of peppers and salt.

Cooking:

  1. Prepare the liver and cut into cubes.
  2. Onions and carrots should be finely chopped or chopped using a blender.
  3. We turn on the “Frying” mode, pour vegetable oil into the bowl and fry the onion for 3-4 minutes.
  4. Add the liver to the bowl and fry until the blood ceases to flow from it.
  5. Add carrots and fry for 2-3 minutes.
  6. Now you need to pour water. Its amount should be determined depending on the desired consistency of goulash.
  7. We switch the multicooker to the program "Quenching".
  8. After 20 minutes, open the multicooker lid and, sifting through a sieve, add flour.
  9. All mix and cook until the end of the program.

Optionally, you can add tomato paste to the goulash.

As you can see, the preparation of goulash from beef liver is absolutely no problem. Do not be afraid to add new ingredients and experiment with gravy. Cook with pleasure and bon appetit!

Ingredients:

Pork liver - 400 grams;

Onions - 1 piece;

Carrots - 1 piece;

Tomato paste - 1 tbsp;

Tomato sauce - 1 tbsp;

Wheat flour - 5 st.lozhek;

Water - 3 cups;

Salt - to taste.

Cooking:

1. Fry the flour in a dry frying pan, without the use of butter, until golden brown.

2. Cut carrots and onions, but not very large. Heat the pan over medium heat and pour on it, hot, vegetable oil. Already after we fry sliced ​​and prepared vegetables in a pan.



3. Wash the pork liver, using exclusively cold water. Cut it into small pieces and send to the pan to the vegetables.



4. As soon as the liver acquires a uniformly even shade, and when slicing it will not ooze blood or have a red color on the cut, add to it tomato sauce   and pasta, with roasted flour. All mix. Immediately pour water and add some salt. We extinguish all the ingredients for 5 minutes, over medium heat. Stir periodically.



5. Serve prepared pork liver sauce with a side dish, and then it will sparkle with new colors and become very original and even more delicious.