The liver is one of the healthiest foods around. Everyone knows beneficial features liver affecting the blood. The heparin contained in it has a very beneficial effect on its coagulation. Also, this substance is involved in the prevention of myocardial infarction. By using this product, you will receive a full set of minerals and vitamins, providing a daily or even a weekly rate.

Ingredients:

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

Cooking method:

1. It is better to use beef liver, as it is less fatty than pork liver. And so, we cut it into small pieces;
2. Dip in flour, and fry in a pan with a little vegetable oil, until golden crust;
3. Do not overdo it with frying, not long frying is enough for the red color to disappear;
4. Then transfer the liver to a saucepan. Meanwhile, chop the onion very finely and fry until golden brown, add to the liver;
5. Put sour cream here. Thanks to sour cream, the liver is very soft and tender;
6. Simmer over low heat for no more than 15-20 minutes. This product does not like long cooking;
7. At the same time, it becomes tough and rough. 5 minutes before tenderness add dry parsley and salt;
8. Delicate and delicious liver gravy is ready! For a side dish, you can use various cereals, pasta is very good.

Beef liver gravy with sour cream

Ingredients:

• Beef liver - 800 g
• Bulb 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:

1. Wash beef or pork liver, at your discretion, and cut into small pieces.
2. Put the liver in a deep plate and pour in 100-150 ml of milk. Leave it all on for 30-40 minutes to get rid of the bitterness of the liver.
3. Peel the onion and cut into half rings.
4. Peel the carrots, cut into cubes. Sweet bell pepper cut into strips.
5. Heat vegetable oil in a frying pan and fry onion, 5 minutes.
6. Drain the milk in which the liver was soaked. Roll each piece in flour.
7. Add the liver to the onion and continue to fry, 3-5 minutes over medium heat.
8. Add carrots and Bell pepper... Pour in a little water (100 ml.), Stir, cover and leave to simmer for 10 minutes.
9. Add sour cream, tomato paste, chopped garlic to the pan.
10. Season with black pepper and thyme.
11. Salt, add a little more water if necessary, mix.
12. Cover and simmer for 15 minutes.
13. Serve ready-made liver goulash with potatoes or boiled buckwheat.
14. You can place it with gravy on top of the garnish. It turned out very tasty.

Liver gravy

To prepare gravy from the liver, the offal must be cleaned of films, cut. The liver cooks quickly, so you won't spend a lot of time making the gravy. You can add a tablespoon of sour cream to the gravy, or pour in the cream by diluting them with water. But you can do without it.

Ingredients:

• Liver - 500 Grams
• Onions - 1-2 Pieces
• Carrots - 1 Piece
• Flour - 0.5-1 Art. spoons
• Boiled water - 1 Glass
• Salt - - To taste
• Pepper - - To taste
• Vegetable oil - 2-3 Art. spoons

Cooking method:

1. Rinse the liver, cleanse. Cut into small pieces.
2. In a flat plate, combine the flour and salt. Dip the chopped liver pieces into the mixture.
3. Put a frying pan on the fire, pour vegetable oil into it and heat.
4. Fry on vegetable oil liver until golden brown. Stir occasionally.
5. While the liver is cooking, cook the carrots and onions. Peel the vegetables, rinse the carrots. Cut the onion into quarters of rings, carrots into half rings.
6. Add chopped vegetables to the liver, stir.
7. Add boiled, preferably hot, water. Stir and simmer for 20 minutes.
8. Serve the liver gravy with your favorite meat or poultry dish, or with potatoes or rice.

Ingredients:

• Beef liver - 800 g
• Bulb 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:

1. Rinse the beef liver under running water and cut into small cubes. So it will be easier to stew and soak it with tomato sauce, but more on that later.
2. Pour enough into the pan sunflower oil and heat it up. Only then can the liver be put into the pan. Season with salt and fry covered over medium heat.
3. For now, you can peel and chop the onion.
4. In parallel, you need to pour a liter of water into a small saucepan, and then salt it to taste.
5. Add any to the water tomato sauce or ketchup - at your discretion.
6. Put the saucepan on the fire until the water boils in it.
7. After 5 minutes, add the onion to the pan to the liver and continue frying.
8. To make the gravy thick, add 2 tablespoons to the pan. flour through a strainer.
9. When the liver has become golden brown (and this will happen after about 15 minutes of frying) - put it in a saucepan with thick tomato sauce.
10. Continue simmering the gravy for 40 minutes over very low heat.
11. Well, actually, that's all - the beef liver gravy is ready!
12. I recommend serving the gravy with any side dish, watering it abundantly.

Beef gravy in creamy sauce

Ingredients:

• Beef liver 500 g
• salt, pepper to taste
• curry seasoning
• cream, preferably fat 200 ml, but 20% will go
• tomato ketchup 2 tbsp
• flour 3 tbsp.
• vegetable oil

Cooking method:

1. So, everything is very simple. Peel the liver from films, cut into pieces, who like what they like, I have a medium size and roll in flour.
2. Fry in vegetable oil on each side for no more than 2-3 minutes
3. Put the liver in a frying pan, well, if you fried in batches and cover with a lid.
4. Put out 5-7 minutes.
5. At this time, mix in a bowl: cream, ketchup, ground black pepper, curry and pour into the fried liver.
6. Let simmer for 5 minutes, but so that the sauce does not boil too much.
7. And after it is ready, let it stand under the lid for 10 minutes.
8. All the liver is ready! You can serve it with anything, and with mashed potatoes and rice and pasta, it is very tasty.

Liver with gravy

It is absolutely simple to prepare, but very appetizing dish goes well with almost any side dish: mashed potatoes, pasta, porridge, but it turns out especially delicious 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 that add usefulness and appetizing.

Ingredients:

• beef, chicken or turkey liver - 300 g;
• 1 - 2 large carrots;
• 1 - 2 onions;
• vegetable oil;
• salt pepper, Bay leaf;
• mayonnaise if desired.

Cooking method:

1. Wash and clean the vegetables. Cut the onion into half rings.
2. Three carrots on a coarse grater.
3. Pass the onion in sunflower oil.
4. Then add carrots to it and continue to brown until soft. Can be lightly fried.
5. And in the meantime, the liver needs to be washed and boiled until half cooked in salted water, then cut into strips.
6. Add the chopped liver to the carrot-onion mixture and fry a little more
7. Then add a little water to the pan - from half a glass - and cover with a lid, let the gravy continue to cook in the stewing mode.
8. Simmer the gravy until the liver is done.
9. Shortly before turning off, add spices: salt, ground pepper or peas, bay leaf.
10. 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).
11. Or you can add mayonnaise or sour cream to the liver gravy - the dish will acquire different tastes.
12. After adding the selected ingredient, stir the gravy, bring to a boil - and you can turn it off.
13. Even the driest side dish will become juicy and delicious with such a delicious gravy.

Beef liver gravy

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.

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:

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 bay leaves and herbs to a saucepan.
6. 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.

Ingredients:

• beef liver- 0.5 kg
• large carrot root vegetable - 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:

1. Soak fresh, beef liver in water for about 1 hour, and then cut into medium-sized cubes.
2. Finely chop the onions, chop the root vegetable of the carrots with a knife or chop on a food processor grater.
3. Fry the pieces of liver in vegetable oil until they become soft (10 -12 minutes, no more), salt a little.
4. Add onions and carrots, continue simmering over medium heat for another 5-7 minutes.
5. Then put sour cream in the gravy and continue to simmer for another 5 minutes.
6. 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:

1. First of all, you need to remove the film from the liver. This is done simply: with a knife and hands.
2. Cut the liver into large slices, and then grind them into thin strips.
3. Peel the onions, wash and cut into half rings, then fry in vegetable oil.
4. While the onion is fried, add flour and salt to the liver and mix thoroughly.
5. When the onion acquires a golden hue, add the liver there. We fry it for a short time, about 10 minutes and add sour cream.
6. Simmer the liver in sour cream, covered for about 20 minutes.
7. If the liver is steamy and you are sure of its purity, you can get by with three to five minutes.
8. Serve the cooked liver well with boiled potatoes.

Classic liver gravy

So, firstly, pay attention to the color of the liver - it should be light brown and no other. Secondly, pay attention to the smell - a sweetish smell should come from a fresh, good liver. And, thirdly, pay attention to the liver shell - there should be no scratches or bubbles on it, its shell should be even. Well, we've chosen the liver, and now let's make the gravy.

Ingredients:

• a pound of beef liver
• one large carrot
• one large onion
• four rounded tablespoons of flour
• three hundred milliliters of water
• vegetable oil

Cooking method:

1. Beef liver, if frozen, must be completely thawed, and then rinsed in a running cold water... Cut the liver into large pieces.
2. Optionally, you can chop the liver and finely, this will not affect the further preparation of the dish
3. Finely chop the peeled onion. Grate the peeled carrots on the coarsest grater.
4. Pour a small amount of sunflower oil into the pan and, when the oil is hot, put the chopped beef liver there.
5. Fry the liver for ten minutes over medium heat and stir occasionally with a spoon or spatula. Then put chopped onions and carrots in a skillet with liver.
6. Continue to fry the contents of the pan until full readiness onions and carrots, sometimes stirring, but now on the very small fire.
7. In time, this will be from ten to twenty minutes. Season the pan with salt to taste a few minutes before cooking. You can also add some pepper if you like.
8. Once the onions and carrots are cooked, add flour to the pan. Then mix thoroughly so that there are no flour lumps.
9. Now pour water into the pan and stir immediately. Stir continuously for at least three to five minutes. Then bring to a boil, switching heat from low to medium.
10. After boiling, reduce the heat to low again and cook the gravy for another five to ten minutes, while stirring it very often.
11. 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

All housewives will love this simple gravy recipe. To prepare the dish, you need to cut the liver into small pieces and lightly fry over high heat in vegetable oil. Then place them on 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 tablespoon
• Tomato paste - 1 tbsp l.

Cooking method:

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

Beef liver gravy with sour cream

Such a recipe is not suitable for those who are losing weight, although it is simply impossible to tear yourself away from the dish. Therefore, it is only necessary to prepare the gravy for those who appreciate taste qualities rather than low calorie content.

Ingredients:

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

Cooking method:

1. Cut the beef liver into equal cubes. Chop the onion into strips or half rings. Place it in a saucepan with butter and place the liver on top.
2. Simmer everything, covered, for 10 minutes over medium heat.
3. Then pour sour cream into a saucepan, add salt, spices and leave on the stove for another 7-8 minutes.
4. It is better not to add water, but if the dish seems too thick, you can dilute it.
5. Only 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.
6. Serve beef liver cooked according to this recipe, best of all with boiled spaghetti.
7. Also, gravy is perfect as an addition to potatoes, rice and stews.

Liver gravy: a classic recipe

You will love the simplicity of this recipe. The dish turns out to be fresh and appetizing. Liver and vegetables retain their nutritional properties, and words cannot convey the aroma.

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:

1. For cooking, prepare everything you need: cut the beef liver into pieces, finely chop the onion and carrots.
2. Place a skillet with butter on the stove.
3. Dip the liver in flour and fry a little on each side over high heat.
4. Then put it in a separate saucepan. Fry the onions and carrots in oil.
5. Put them in a saucepan with liver, add salt and spices. Pour water over the dish and set to stew.
6. When the water thickens, remove the liver gravy from the stove.
7. You can add bay leaves 5 minutes before.
8. V classic recipe it is not there, but many people like the mild aroma of this seasoning, so we recommend diversifying the dishes with it in the form of gravy.

Delicious beef liver sauce

Ingredients:

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

Cooking method:

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

Liver gravy with onions

Ingredients:

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

Cooking method:

1. Beef liver is well cut into cubes if it is slightly frozen. Many people soak the liver in water or milk so that it does not give bitterness. I didn't soak.
2. The liver must be rinsed under running water, cleaned from film and veins. Cut into thick strips. Read more:
3. Pour oil into a frying pan or stewpan, heat over high heat (not for long). We spread the liver and stir constantly, all the same over high heat. The main thing is that the liver does not burn.
4. Having fried a little, she gives her juice, and stews further already in own juice... Set the heat to medium, peel the onion and chop finely.
5. Simmer the liver until half cooked, then add the onion. If everything has evaporated, then add oil, do not add water.
6. Salt and pepper to taste. If you do not want fatty liver, then add water, but this is a different taste, and a different recipe. It is important not to overcook the liver.
7. An extra two, three, minutes can make it tough. I can't tell you about the time, each has its own stove, and here everything is on trial.
8. There is nothing complicated in this recipe for cooking liver with onion gravy, and the liver turns out to be tasty and aromatic.

Liver dairy gravy

Ingredients:

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

Cooking method:

1. Cut the chicken liver into 2-3 pieces. We leave on a cutting board.
2. Sprinkle with flour on top, mix with your hands.
3. Heat the oil, lower the liver and fry for 2 minutes until golden brown.
4. Cut the onion into cubes, send it to the liver and fry for another 2 minutes.
5. Boil milk in a separate saucepan.
6. Pour the milk into the liver.
7. Salt, pepper the dish, cover and simmer for no more than 10 minutes. We make the minimum fire.
8. Open the lid, sprinkle with dill, put in the bay leaf and turn off the heat.
9. Let the gravy stand under the lid for a quarter of an hour.

The classic version of the beef stroganoff dish is made from beef and belongs to traditional Russian cuisine. The first mention of the dish appeared at the end of the 19th century. Since then, not only beef tenderloin, but also by-products, such as liver, have been used to prepare Stroganoff meat. Unlike meat, the liver is stewed very quickly, and the longer you cook it, the tougher it will be. Today we are preparing the liver Stroganoff.

To prepare Beef Stroganoff from beef liver, let's prepare the main product. Wash the liver and remove films. Cut into small pieces. I first cut the liver, and then cleaned it of the films.

Pour boiling water over the tomato and remove the skin, cut into medium-sized pieces. Cut the onions into quarters into rings.

Pour vegetable oil into a pan and fry the liver over high heat for 5-7 minutes, stirring occasionally.

Add tomatoes and onions, reduce heat to medium and cook, stirring for another 5 minutes, until juiced.

Pour 2 tablespoons of flour on top of the meat in an even layer and put 2 tablespoons of sour cream.

Stir the contents of the pan, it will look like mine in the photo. Add 1.5 teaspoons of salt and herbs to taste, I prefer to add basil. Stir again.

Pour in 1-1.5 cups of water. Stir again, cover and leave to simmer over low heat for about 10 minutes.

At the very end, sprinkle the stewed beef liver with finely chopped dill.

You can serve Stroganoff liver with various side dishes, mine with potatoes and pickles. And it is also very tasty to serve buckwheat as a side dish and spread stewed liver and gravy on top of it.

And one more photo of beef stroganoff from the liver.

Bon Appetit!

Cut the beef liver into medium pieces, rinse thoroughly under running water.

Dry a little with paper towels, sprinkle with spices, add salt and pepper. Mix.

Sprinkle the liver with 2 tablespoons of flour, shake until all the pieces are covered with flour as much as possible. Heat vegetable oil in a frying pan, lay out the liver.

Fry the beef liver over medium heat until golden brown on each side (about 7-10 minutes). Add carrots cut into small pieces. Stir and fry, stirring occasionally, together with the liver for 4 minutes over low heat.

Then add chopped onions, fry everything together for another 3-4 minutes.

Pour the remaining flour (1 tablespoon) into the pan and mix everything well. Add broth or water immediately.

Mix everything well again, add salt if necessary, add curry, paprika and sugar. Simmer the liver over low heat for 5 minutes after boiling, then add chopped garlic. Turn off the gas in a minute.

Good appetite!

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 goulash from chicken liver with gravy, a recipe with a photo will help you step by step to cook it 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;
• onions - 2 small heads;
• vegetable oil - 3 tbsp. l;
• tomato sauce or tomatoes in their own juice - 0.5 cups;
• thick sour cream - 2-3 tbsp. spoons;
• salt to taste;
• black pepper or paprika - to taste;
• wheat flour - 1.5 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 we do not bring it to full readiness.

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. tablespoons of 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 the pork liver, cut into small 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.

Then add 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 with cold water from dirt and possible clots of coagulated 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 a great choice of liver recipe if you are wondering how to introduce useful product... 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 with water so that the water only slightly covers the liver, salt and simmer over low heat for 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.

, http://every-holiday.ru, https://vpuzo.com, https://pechenuka.com

All recipes are carefully selected by the site's culinary club

Calorie content: Not specified
Cooking time: Not specified

Beef liver gravy with onions, the recipe with a photo of which we publish for you, is very tasty homemade sauce for family dinner which can be filed with boiled potatoes, pasta or porridge. She herself is not an independent dish, but wonderfully complements almost any meal. At the same time, it has a very original taste that is difficult to replace with anything. And all because, as in this case, the main ingredient is fresh beef liver, which has a specific aroma and taste, which, in fact, dominates the sauce.

It should be noted that the technology for making gravy is quite simple, there are only a few processes that even a beginner can handle. And, of course, it is important that the sauce is prepared as much as the garnish for it, and this plays a big role when choosing a dish for dinner.
Despite the simplicity of cooking, you need to remember that the liver is such a by-product that you need to not only choose the right one, but also cook it, because the more you expose it heat treatment, the harder it tastes.

- liver (beef (pork), fresh) - 300 g,
- carrots - 1 pc.,
- turnip onions - 1 pc.,
- water (broth is possible) - 200 ml.,
- salt (sea, fine), spices (pepper, laurel leaf) - to taste,
- oil (vegetable origin) - 3 tbsp. l.,
- flour (wheat, for breading).

Recipe with photo step by step:

We cleanse the liver from films, blood clots and ducts. Then we rinse it and cut it (if there is time, soak it in milk for 20 minutes to remove the bitterness).




Dry with a napkin and bread the pieces of liver in flour.
Chop the peeled onion in half rings.
We clean the carrots, chop them on a grater.




Saute vegetables in vegetable oil until soft.




After we spread the pieces of liver to the vegetables,






fry them for a couple of minutes to get a crust.




After we top up hot water or broth, season with salt and spices.




Prepare the gravy on low heat until the liver is soft.




We recommend paying attention to