The liver is very useful product nutrition. Despite the fact that it is classified as meat by-products, the value of the liver does not decrease from this. Nutritionists have long recommended including dishes from this product in the diet at least once a week. The most popular and easiest recipe is to cook the liver with gravy.

Advantages and disadvantages

The main advantages of liver dishes are their low calorie content and quick 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.

Also the liver contains a large number of proteins, vitamins, iron and other useful elements. 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 "rubbery". Especially it concerns beef liver... In addition, with improper preparation of the product and mistakes in cooking, the liver in the finished dish can taste bitter.

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

Ways to cook liver with gravy

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

Most useful way- extinguishing. And to diversify and reveal taste qualities liver will be helped by gravy based on sour cream, milk, cream, yogurt, cheese, tomatoes and other ingredients.

The most common liver dishes with gravy are:

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

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

1. The right product is key. Choose the freshest, chilled liver. It has a sweet smell, without "sourness". The surface should be flat, free from lumps, 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 dry out the dish.

1. First of all, vegetables are fried, which are present in almost any gravy. This 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 added.
2. Chopped liver, doused in flour, is added to the fried vegetables. Flour is needed to thicken the gravy.
3. The next step is to add the base of the sauce. It can be sour cream, milk, broth, water, or tomato juice.
4. The sauce is brought to a boil and continues 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 to be heavily salted, but spices can be spared. It goes well with peppers, paprika, coriander, prepared meat spices and dried herbs.
6. At the end of cooking, it will be good to add fresh herbs.

• Most main secret consists in soaking the liver in milk or water before frying. This will make the product softer, more tender and remove the bitterness. You can skip this step only if you are preparing chicken liver.
• It is very important not to forget to clean the liver from the film and veins, otherwise the 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 uniform if the liquid ingredients are added warm. They can be heated on the stove or diluted with boiling water.
• The most delicious liver with gravy is obtained by frying food in a large amount of butter.
• It is better to fry tomatoes for gravy in a separate bowl and only then add to the liver.

This basic recipe cooking liver with gravy in a pan, with onions and carrots. On its basis, you can cook this dish, improving it with new ingredients and spices, cooking in the oven and multicooker.

• 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.

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 butter and fry on high fire, she should just "grab", sealing the juice inside.
4. Place the liver in a saucepan. Fry vegetables in a pan, pour them over the liver. Pour in water and send to simmer over low heat.
5. When the sauce is thick, you can turn off the stove. Add to the pot Bay leaf and greens.

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. The chicken liver does not need to be pre-soaked in milk, which shortens the cooking time even further.

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

Preparation: chop the liver, peel and fry with onions for about 5 minutes, reduce heat and simmer for another 7 minutes, covered. 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.

Would you like to feed your household members not only a hearty and tasty, but also a healthy dinner? Then make beef liver goulash with gravy. This dish is rightfully considered valuable for our body, because the liver contains a large amount of iron that we need so much. In addition, such a dish is quite dietary, so that it can be safely included in the diet for everyone, without exception.

Before we start making 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, the liver is soaked for half an hour in milk, then it will not have a bitter taste;
• the liver must be carefully separated from the film and veins;
• the liver should be cut into small cubes - this way it will turn out juicy and soft;
• sour cream works best as a gravy for the liver, but it can be substituted classic yoghurt without additives;
• Beef liver goulash can be combined with any side dish: boiled potatoes, pasta, cereals.

Beef liver goulash with gravy: recipe with photo

You will spend only 40-50 minutes of your time making goulash according to this recipe, and the taste of the dish will surpass all your expectations.

Compound:

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

Preparation:

1. First of all, the liver must be washed and peeled from the film, and then soaked in milk. To do this, pour milk into a bowl with high sides and lay out the liver. We leave for about half an hour.
   
2. After half an hour, take out the liver and let it dry, and then cut it into small pieces.
   
3. The onion must be cut into half rings.
   
4. Peel the Bulgarian pepper and cut into strips.
   
5. Peel and cut the carrots into small cubes. Some housewives prefer grated carrots, but in this case, the dish will not look spectacular.
   
6. Now you need to heat the pan and pour in the vegetable oil. Add onions to it and fry for no more than five minutes.
   
7. We put pieces of liver in a frying pan, but only pre-roll each in flour.
   
8. Fry the onion and liver for five minutes.
9. Add vegetables - carrots and peppers to the pan, mix, and then pour in 100-150 ml of boiled or filtered water. After boiling, simmer everything for about five minutes.
10. Prepare the gravy: mix the sour cream and tomato paste in a separate bowl, squeeze out the garlic, salt and sprinkle with spices. Mix everything well.
11. Now add the gravy to the liver and stir. Depending on how thick you want the goulash to be, you can add some more water.
12. Cover the pan with a lid and cook our goulash for 15 minutes.
13. Beef liver goulash is ready!

Using this recipe, you can make beef goulash with gravy, only the stewing time needs to be slightly increased.

Cooking the most tender beef liver goulash with tomato sauce

Compound:

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

Preparation:

1. Prepare the liver in a known manner and cut into small pieces.
2. Preheat the pan, pour in the oil. Now you need to put the pieces of liver into it. To do this, roll them one by one in flour and spread in such a way that each piece touches the bottom of the pan.
3. Fry the liver for five minutes. Attention: the fire should be medium.
4. Turn the pieces of liver over and fry on the back for five minutes.
5. Now the liver needs to be transferred to a saucepan and salt.
6. Onions should be cut into strips and sauteed until tender. Tip: do not use the oil left over from the liver to fry the onions.
7. Prepare the sauce: mix the tomato paste thoroughly with water until smooth.
8. As soon as the onion is ready, add the liver to it, tomato sauce and spices. If necessary, you can add a little salt. We mix everything.
9. When the sauce boils, reduce the heat a little. Stew the goulash for about 15 minutes.
10. After the specified time has elapsed, our dish is ready.

Beef liver goulash cooked in a slow cooker

Compound:

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

Preparation:

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

Optionally, you can add tomato paste to the goulash.

As you can see, cooking beef liver goulash is absolutely straightforward. Feel free to add new ingredients and experiment with gravy. Cook with pleasure and bon appetit!

Simple and hearty dish easy to cook 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 will help you to cook it step by step in 15-20 minutes.

The gravy in goulash turns out to be thick, rich in taste with a pleasant sourness. To tone down the harshness of the tomato, add a little sour cream or cream and a pinch of sugar to the gravy at the end of cooking.

• chicken liver - 400 gr;
• carrots - 1 medium;
• onion- 2 small heads;
• vegetable oil - 3 tbsp. l;
• tomato sauce or tomatoes in 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 tsp;
• sugar - 1 pinch;
• water - 0.5 cups.

Making goulash from chicken liver different from other varieties of this dish. The liver is fried very quickly, so the vegetables must be softened first and then the liver must be added. Otherwise, either the carrots will remain raw or the liver will be overcooked. Cut the onion into small cubes for gravy, and the carrots into short strips.

We will wash the liver, remove the remaining bile and fat. Cut into pieces of medium size.

Heat the oil in a deep bowl (frying pan, saucepan, saucepan). First fry the onion until transparent or brown a little until light golden. Add the carrots, fry for three to five minutes, until the carrots absorb the oil and soften. But before full readiness we do not bring it up.

We spread the liver. We increase the heat to quickly fry it and evaporate the juice. Stir for even frying.

When the liver changes color, becomes grayish, season with ground pepper or paprika and salt to taste. We continue to fry until all the juice has evaporated. The fire can be screwed on.

Add the tomato sauce not earlier than the liver is fried. It will darken, a characteristic smell of fried liver will appear. We mix vegetables and liver with tomato, fry for two minutes, so that the taste of the tomato becomes richer.

Mix sour cream with flour, it should turn out thick homogeneous mass without lumps. We dilute with water. Pour into a frying pan with goulash, stir and simmer over low heat for about five minutes. We taste it, add salt and sugar (if necessary).

The liver by this time will be completely ready, the gravy will thicken, acquire a pleasant taste, become very aromatic and appetizing. If the gravy is very thick, add a little water or sour cream and heat it up.

Serve chicken liver goulash with any side dish. Traditionally prepared mashed potatoes, 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 to be very tasty, and the liver is juicy and soft, but only on the condition that we do not overcook it.

• 750-800 g beef liver (veal and pork is also good)
• 120-150 ml of milk for soaking the liver
• 2 medium onions
• 2-3 cloves of garlic (optional, only optional)
• 1 large Bell pepper
• 1 carrot, fairly large
• 1.5-2 tbsp. tablespoons of tomato paste
• 80-100 g sour cream
• 5-6 st. tablespoons of flour
• 1 teaspoon of Provencal herbs (optional)
• salt, ground pepper
• 5 tbsp. spoons vegetable oil

Once again: the liver turns out to be soft if we have not overcooked it.

Recipe 3: pork liver goulash (step by step)

Croatian goulash is made from pork liver with sour cream tomato sauce with wine and spices.

• Pork liver - 450 g
• Milk - 100 ml
• Onions - 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
• Ground sweet red pepper
• Dry spicy herbs
• Ground black pepper

Rinse pork liver, do not chop in large pieces.

Cover with cold milk for 30 minutes.

Peel and finely chop the onion.

Heat vegetable oil in a frying pan. Lay out the onion.

While stirring, fry the onion over medium heat until transparent for 5-7 minutes.

Roll the liver in flour.

Add the liver to a bowl with onions and fry over medium heat for 10 minutes.

Salt.

Then lay out the liver and keep warm.

Stir in sour cream and tomato paste.

Grate or chop the garlic.

Pour a tablespoon of flour into the fat that remained after frying the liver. Stir.

Pour in a mixture of sour cream with tomato paste. Add garlic and stir.

Season with 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 liver goulash over low heat, covered for 5-7 minutes.

Serve sprinkled with herbs and grated cheese.

Recipe 4: beef liver goulash with gravy

• Beef liver - 700 g
• Carrots - 2 pcs.
• Bulb onions - 2 pcs.
• Leeks - 1 pc.
• Tomato paste - 3 tablespoons
• Mayonnaise - 3 tablespoons
• Water - 500 ml
• Flour - 3 tablespoons
• Salt to taste
• Pepper to taste
• Spices to taste
• Vegetable oil

Prepare food. Rinse the liver, remove 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 the carrots into strips.

Onions - in half rings.

Fry the onions and carrots in oil. Send the finished vegetables 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.

After adding a little hot water and mix well so that there are no lumps.

Send tomato paste to a separate container, stir mayonnaise. Add half a glass of water and stir.

Send the tomato mixture to the pan and stir quickly. Add spices.

Pour the sauce over the fried food and put on very low heat 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 make 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 cook correctly and quickly. delicious liver with stewed vegetables.

• Beef liver 800 grams
• Bulb onion 2 pieces
• Carrots 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 liver is to rid it of unpleasant bitterness. This is very easy to do. But first, the offal must be thawed, leaving it at room temperature, and then cleaned of films, vessels and rinsed cold water from dirt and possible clots of blood.

Wipe clean liver with paper towels and cut into small pieces, preferably cubes. Place the ingredient in a deep bowl and pour in a little cow's milk... Leave the liver as it is for 30-40 minutes. It is milk that will deprive it of bitterness and make it fit for food. In the meantime, the main ingredient is soaked, you have time to take the rest.

Cut the onions into halves, so it is much easier to peel them. Rinse the vegetable and knife with ice water and cut the halves into thin half rings.

Remove the husks from the garlic cloves 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 the way that is more convenient and familiar to you.

Cut the bell pepper into halves, remove the tail and cut the core with the seeds. Rinse the inside and outside of the vegetable pieces to remove dirt and loose seeds. Cut the bell peppers into strips or cubes.

Peel the carrots of sand, adhering earth, remove the thin skin. Okay, rinse the vegetable thoroughly by rubbing with your hand. Cut your prepared bright orange beauty into cubes.

When the liver is enough in the milk, drain it, and place the pieces of beef in a dish with flour and roll well in it.

Heat vegetable oil in a skillet and place onion half rings in it. Fry them over medium heat for 5 minutes until golden brown. Add pieces of liver, boned in flour, to the onion and, stirring all the time, cook for another 4-5 minutes. Then pour carrots and bell peppers into a frying pan, pour in boiled water, cover and simmer for 10 minutes. There is no need to add fire.

Open the lid, stir all the ingredients, add garlic, salt, spices, dried thyme. Spoon the sour cream and tomato paste on top with a tablespoon. If you find it necessary to add some more water, then do so. Stir the contents of the pan again and cover again and continue cooking for another 15 minutes. During this time, the beef liver goulash will reach full readiness, you just have to remove it from the heat and start serving.

Beef liver goulash is very useful to serve for lunch along with a side dish of boiled rice, buckwheat or potatoes. Do not forget to water abundantly ready meal gravy that remained in the pan. No additional sauces are needed. Enjoy useful and delicious food yourself and treat your loved ones and friends. Bon Appetit!

Recipe 6: chicken liver goulash with gravy

The dish does not take long to prepare, 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 are happy to eat it with their favorite side dish. Goulash is an excellent choice of 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 do it so that everyone, without exception, likes this dish.

• chicken liver - 500 gr.,
• onions - 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 blood vessels. Then dry with a paper towel and cut into medium pieces.

Peel the carrots, wash and cut into strips.

Peel the onions, rinse and chop into half rings.

Cut the peeled garlic cloves into strips. Slice the washed tomatoes into an elongated shape. Chop the greens finely.

Fry the liver in a frying pan in vegetable oil for about 5-7 minutes.

In another frying pan in vegetable oil, put the carrots and onions to fry until transparent.

Send sautéed onions with carrots, garlic, tomatoes and greens to the liver in a frying pan.

Stir the food well.

Pour tomato paste, mayonnaise into the pan, salt and add all the herbs and spices.

Pour in 150 ml drinking water and boil. Then reduce the temperature to low and simmer, covered, for 20 minutes.

Serve hot chicken liver goulash with any side dish.

Recipe 7: liver goulash at home

This liver goulash will be a worthy addition to almost any side dish.

• Pork liver 500 gr
• Onion 1 pc
• Carrots 1 pc
• Dried basil 2 pinches
• Dried dill and parsley 2 pinches
• Ground black pepper 2 pinches
• Bay leaf 2-3 pcs
• Flour 3 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 frying 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 stir. 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 softer.

Dissolve the flour in 1.5 cups of cold water.

Take dried basil, parsley and dill, bay leaves and black pepper.

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

Place garnish on a plate, such as boiled pasta, and add goulash to it. Bon Appetit!

Recipe 8: beef liver goulash (with photo)

• 650 gr. beef liver,
• 1-2 onions
• 1 medium carrot
• 1 tbsp. a spoonful of tomato paste,
• 1-3 st. tablespoons of wheat flour,
• Bay leaf,
• seasonings,
• salt.

Wash the beef liver, let the water drain.

Cut the liver into small pieces 1.5-2 cm thick, beat off slightly.

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 pieces of liver in a small saucepan.

Pour water so that the water only slightly covers the liver, salt and simmer on small fire about one hour.

While the liver is stewing, prepare the frying: chop and sauté onions and carrots, add 1 tbsp. a spoonful of tomato paste. After one hour of stewing, add the fry to the liver and simmer for another 12-15 minutes. We dilute the flour with cold water and add to the total mass along with bay leaves and seasonings. Garlic can be added if desired. Simmer for 10-12 minutes until thickened.

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Such a liver is prepared literally in a matter of minutes, which will greatly delight busy housewives. Before you start cooking the liver with gravy, pay special attention to getting rid of the stiffness of the product, milk is perfect for this, but otherwise the recipe requires no effort. All ingredients are available and easy to use, so the dish will be ready soon enough for the whole family to enjoy the delicious taste. Well, let's look directly at the recipe itself.

In order to cook the liver with gravy, you will need the following foods

About 500-600 grams of beef, pork or chicken liver;
- two medium-sized onions;
- 70 ml of mayonnaise (or 100 ml of low-fat sour cream);
- a tablespoon of wheat flour;
- sunflower oil;
- salt to taste;
- freshly ground black pepper.

The process of preparing a delicious and appetizing liver with gravy

1. First, flush the liver well. Then, remove the bile ducts. Please note that if the liver is pork, then it can be pre-soaked in milk or water for an hour so that it does not give bitterness.
2. Now cut the liver into long, small pieces.

3. Peel the onion, rinse under cold water, and then cut into half rings or cubes, as you please.

4. Heat the sunflower oil in a frying pan, add the liver and quickly fry on both sides.
5. Now add the chopped onion to the pan and fry for 5 minutes.

6. Meanwhile, mix the mayonnaise with warm water and stir well. For 70 ml of mayonnaise, you will need about 7-6 tablespoons of water.
7. Add mayonnaise with water to the pan, add a little pepper, salt to taste, cover and cook for about 2 minutes.

8. Add a tablespoon of flour, stir and that's it, you can turn it off.
That's all, the liver and gravy are ready. It can be served both warm and cold. And bon appetit to everyone!

Offal is one of the favorite foods in our family. We especially like liver dishes. My mom taught me how to cook them. Many housewives think that the liver is a capricious product that is very difficult to cook. However, I am sure that this is not the case.

Why is it worth cooking Stroganoff liver?

This dish is also often referred to as "Beef Stroganoff". However, it must be remembered that the name of the last dish implies the use of beef liver.

Secondly, This is delicious... Juicy and soft liver, spicy gravy! I am sure you will love this delicious dish and will cook it very often. An important point is that this dish is prepared quickly enough. It will take you less than half an hour to cook. So, to put it simply, below is a recipe with a photo. liver in sour cream.

The main ingredient in this dish is liver. The final taste of the dish depends on its quality. It is important to remember that the liver is very valuable product, which must be present in the human diet.

In order for the liver to work properly, you must adhere to following rules:

1. It is best to choose a chilled product over a frozen one. First, it contains more vitamins and amino acids... Second, sellers often freeze the product to hide poor quality or an expired date.
2. If you see pink ice on a frozen liver, then it has been thawed and re-frozen. It is better not to take such a product.
3. The liver must have shiny and smooth surface.
4. The matte color of the product indicates that it has been lying for a long time.
5. The product should be evenly colored throughout the entire volume. Veal has a bright red color and beef liver has a cherry tint.
6. In order to avoid the hassle of removing veins from the liver, you need to choose the right piece. In front of the liver there are always fewer ducts.
7. Be sure to sniff the piece before purchasing. You must feel sweetish aroma... If you smell a sour smell, then this indicates staleness of the product.
8. When pressing on the liver, it should quickly regain shape.
9. There should be no roughness on the cut. A good product will have a smooth cut.
10. It is best to buy a liver from the market, as in stores it is most often packaged in containers under a film. This makes the selection process difficult.

Vegetable oil is heated in a frying pan and the liver is thrown into it. It is necessary to fry the pieces for 2-3 minutes.

Onion and carrots are sautéed in another pan.

In a small bowl, combine sour cream, black pepper, salt, dried dill or parsley. You also need to pour 1 glass of water or meat broth there.

To the center of the pan add flour with the liver. If all the moisture has already evaporated, you can add a little vegetable oil. Stirring flour gradually, fry it until light brown.

After that, pour the sour cream mixture into the pan.

When the onions and carrots are fried until golden brown, they also need to be added to the liver.

Simmer the dish for 10 minutes.

As you can see, the recipe is as simple as possible. Making it will be easy even for those who have never cooked the liver. It is best suited for this recipe. beef liver... But pork, chicken or rabbit liver will also be delicious.

The best side dish for the liver is rice. But it will also go well with pasta and even potatoes. There will be a lot of gravy in the pan, which will perfectly set off the side dish. Fresh finely chopped greens will emphasize the taste of the liver.

If you are tired of meat gravy and want to add variety to your diet, buy a good beef liver and make a delicious main course with it - gravy. A very interesting combination of sour cream, sautéed vegetables and beef liver flavors will make this dish your favorite, and you will cook it quite often. Moreover, it takes very little time to cook it, the liver is fried in vegetable oil for 10-12 minutes, it no longer makes sense, otherwise it will be very tough and tasteless. Together with vegetables, we simmer it for another 5 minutes, then add sour cream, salt, spices and simmer for another 5 minutes. In total, 20-25 minutes and you have a very tasty beef liver gravy on your table, a recipe with a photo of the preparation of which is offered to your attention below. Serve it with a side dish or pasta, prepare a light vegetable salad and in half an hour you have a delicious three-course Sunday lunch.
To make the beef liver softer and more tender, be sure to first soak it in water or milk. When you fry the liver in vegetable oil, salt it at the very end, otherwise it will become harsh. When buying a liver, pay attention that it is small in size, the smaller the liver, the younger the animal, and therefore the more tasty the meat. And, of course, the liver should not have a gallbladder and ducts, caked blood clots and growths. Good fresh liver has a beautiful bright shiny color and a pleasant sweetish aroma.
If you want, you can add finely chopped herbs, garlic, ripe tomato fruits and pieces of sweet bell pepper to the gravy. All of these additives will brighten up the flavor of the liver gravy of your choice.



Ingredients:

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

P Liver olive is a tasty and healthy dish. Getting ready is incredibly easy and fast enough. By the way, it is known that the liver is included in the diet of many athletes as it is believed that the product increases endurance. In addition, it has a huge variety of beneficial nutrients necessary for the development of a growing body. Therefore, recipes with liver must be in mind of a good housewife. But before preparing such a product, you need to choose the right one in the store.

How to tell the quality of liver in a gravy store?

AND so we need to take a good look at it. There should be no scratches or strange bubbles on the surface, the top should be even. And of course the smell of the liver can give out the quality of freshness. A good fresh liver should smell strong and slightly sweet.

O having decided on the choice, let's move on to preparing this gravy. In total, we will present to your attention several recipes for liver gravy. And the choice of how to cook it will be yours alone.

Menu of the presented recipes:

Required Ingredients:

• Beef liver - 500 g.
• Carrots - 1 pc.
• Onions - 1 pc.
• Flour - 4 tbsp. l (with a slide)
• Vegetable oil
• Water - 300 ml

How to make beef liver gravy?

1. First, let's take care of the liver, if the product is frozen, it is necessary to defrost it completely, and then rinse it well under cold running water. Cut the meat into large pieces. If necessary, chop finely enough can help speed up the cooking process somewhat.

2. Peel the onions and chop finely.

3. We clean the carrots from the top layer and rub on a coarse grater.

4. Preheat the pan and add a little sunflower oil, then lay out the prepared beef liver and fry for 10 minutes over medium heat, stirring occasionally.

5. We reduce the heat to a minimum and add chopped onions and carrots to the liver in a frying pan. And we continue to fry, continuing to stir until the onions and carrots are ready. This takes approximately 10-20 minutes. Salt and pepper to taste.

6. After that, add flour to the pan and mix well so as not to get flour lumps.

7. Pour boiled water into the pan and mix well immediately. It is better to do this for at least 3-5 minutes. Switching the heat from low to medium, bring our gravy to a boil. After the gravy boils, reduce the heat back to low and cook for another 5-10 minutes, not forgetting to stir.

Beef liver gravy is ready.

P the presented recipe is very simple and delicious. Serve this gravy with a variety of cereals, pasta and simple mashed potatoes.

Required Ingredients:

• Pork liver - 300 g
• Carrots (medium size) - 1 pc.
• Onions - 1 pc.
• Bay leaves - 1 pc.
• Flour (wheat) 4 tbsp. l
• Water (boiled) - 175 ml
• Salt (to taste)

How to make pork liver gravy?

1. Remove the film from the liver and cut into medium-sized pieces.

2. After, peel and coarsely grate the carrots and finely chop the onion.

3. Preheat the pan and pour a little oil. Salt the liver, bread in flour and send it for frying. Fry it on both sides until a characteristic golden crust appears.

4. And only now we pour onions and carrots to the pork liver, leave everything to simmer for a minute and a half, then pour out 175 ml of water, lay down the bay leaf, add a little salt and continue to simmer until fully cooked.

Pork liver gravy is ready

N Despite the similarity of the ingredients with the previous recipe (as you can see), the technology for making the gravy itself is slightly different. Of course, this is related to the choice of the liver. Pork tends to cook a little faster and tastes differently. However, from this it does not lose its usefulness.

Required Ingredients:

• Liver (chicken) - 1000 g
• Sour cream - 200 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Wheat flour- 0.5 tbsp.
• Sunflower oil- 4 tbsp. l.
• Ground black pepper - 1 (pinch)
• Salt 1 tsp

How to make chicken liver gravy?

1. We take the liver and remove fat, various flagella, check for the presence of bile.

2. We clean, grate the carrots on a coarse grater, chop the onion finely and fry them in a pan with a little oil until golden brown.

3. Better liver fry all at once at the same time, for this, you can use a bag for breading. So we put all the meat in an ordinary transparent bag, pour flour inside, mix it with salt and pepper in advance, and shake it thoroughly for several minutes.

4. Fry the treated liver in a preheated pan with a little oil and fry on both sides.

5. Add onions and carrots, mix well and fry for a few minutes.

6. We dilute sour cream with water, it should turn out to be about 700 ml, add a pinch of salt and sugar and stir well.

7. Fill all the ingredients with the resulting filling, bring to a boil, reduce the heat, cover and cook until the mass becomes thicker.

The chicken liver gravy is ready.

E If you are more fond of less fatty chicken livers, then this recipe will undoubtedly come in handy for you. It is convenient to whip up this gravy. And its charming taste will delight guests and households.

V Having chosen one of the recipes, do not forget that you can experiment with any of them and improve it to your taste. These recipes only give general technology making gravy from the liver. And having prepared your masterpiece, do not forget about love and good mood. Bon Appetit!

Liver gravy is an original, but at the same time, simple and affordable dish that will add spice and taste to any side dish.

In addition, it is also a very healthy dish. Indeed, the liver, no matter which one, contains a huge amount of substances useful for the human body. That is why this sauce has long been loved by many of us and has become a frequent dish on the tables of thousands of families. How do you make a liver gravy so that it is truly delicious and appreciated by your family and guests at home? There are many recipes for making liver gravy. In this article, we will offer you, in our opinion, the most delicious recipes. So, let's begin!

Liver gravy - Recipe number 1.

For the first recipe, we need 300-350 grams of fresh liver. You can take chicken, beef or pork - your choice. Also cook a few carrots and onions. We also need a little flour, vegetable oil and water. And don't forget about the spices: peppercorns, herbs and salt.

We start cooking by chopping the liver into small pieces. We also cut carrots and onions, fry them in vegetable oil, adding a little salt. After the onion acquires a golden color, add the liver to the pan and fry until fully cooked. Separately dilute the flour with water and fill in the already fried mixture of liver, onion and carrots. Bring to a boil, add pepper, herbs and, if necessary, salt. That's all! Our "liver gravy" is ready. As you can see, this recipe is quite simple and does not require any special culinary skills.

On the table, this gravy can be served with potatoes, various cereals or other side dishes.

Recipe number 2.

Liver in sauce is also a very tasty and satisfying recipe. To prepare this dish, we need a few tablespoons of flour, 250 grams of sour cream, half a kilo of liver, salt, as much onion as possible, butter and mayonnaise. Also, if you are a thrill-seeker, you can use a variety of spices.

Let's start cooking by cleaning the liver from films, washing it, drying it and cutting it into small pieces. Mix the flour, salt and spices and roll each liver piece in the mixture, fry it on all sides in butter. If you are into a healthy, cholesterol-free diet, you can use refined olive or sunflower oil. But on butter, nevertheless, tastier. To make the sauce, we need sour cream, a glass of water and mayonnaise. We mix all this in a small saucepan and put it on the fire so that our sauce boils. Put the fried liver pieces into it and simmer for 5-7 minutes. Meanwhile, we peel, chop and fry the onions. When the onion is ready, add it to the saucepan with the bulk. For sourness, you can add a spoonful of tomato paste.

Recipe number 3.

For this recipe, it's best to use pork liver. It is more juicy and fatty, and therefore tastes better in the end. We need 650 grams of it. You also need to prepare one large or several small carrots, a lot of onions, a few tablespoons of flour, half a glass of water, salt, lavrushka and spices to taste.

We wash, clean and cut our liver into small cubes. Coarsely chop the onions and carrots. Salt the liver, bread in flour and fry in vegetable oil. After formation on the liver golden crust, add onions and carrots and simmer all this under a closed lid for a couple of minutes. Then add water, salt to taste, bay leaf and seasonings, bring to a boil and simmer until tender. This recipe is very simple. And most importantly, it does not take much time. It is very suitable for busy women who have a limited time to stand at the stove.

Liver with gravy is not only delicious, but also healthy dish... After all, this product contains a colossal amount of iron, which is so necessary for our body. Moreover, such meat ingredient very often used in dietary nutrition since it does not possess high calorie content and it can be eaten alone or with a lean side dish.

Liver with gravy: necessary products for cooking

Liver with gravy: the process of roasting vegetables and offal

Beef liver should be washed, peeled of film and other veins, and then cut into pieces. In order to deprive this ingredient of a specific smell and taste, it is recommended to soak it in milk for half an hour. While the beef liver is settling, you can start processing vegetables. To do this, you need to peel carrots, onions and tomatoes, and then chop them finely. It is advisable to take a pan for cooking vegetables and meat with high sides, since it is planned to cook a lot of gravy. After that, you need to fry the onions and carrots, grated on a coarse grater. Next, add the chopped liver, tomato, salt and pepper. Fry all the ingredients in oil for 6-10 minutes, after which you can start making a special sauce.

Liver with gravy: the process of making sour cream sauce

In a separate bowl, combine flour, sour cream and a little water. After that, the sauce can be safely added to the pan, and simmer with the main products for another 8-11 minutes.

Dishes of beef or chicken liver and potatoes

For those who cannot do without a side dish, you can additionally prepare delicious mashed potatoes for goulash. It is also worth noting that fried liver with potatoes turns out to be no worse than the previous dish.

Required Ingredients:

• beef liver (or chicken) - 300 grams;
• onions - two heads;
• vegetable oil - for frying dishes;
• potatoes - six medium pieces;
• salt and pepper - on the tip of a small spoon.

Method for preparing fried potatoes and liver

The liver must be processed and soaked in milk. Peel the onions and potatoes and cut into strips. Fry onions in a hot skillet, and only then you can add finely chopped liver. After the offal changes its color, you need to put the potatoes in the dishes. Close the pan with a lid and cook the dish for half an hour, stirring it occasionally. Serve hot with finely chopped herbs.

Liver with gravy: tips and tricks

1. For making liver goulash special taste you can add a clove of garlic, bay leaves, herbs or other spices you like to it.
2. If you think that there is too little gravy, then you can add a little more sour cream or heavy cream to the pan.