How to make delicious liver gravy. How to prepare beef liver gravy? Liver gravy - general principles of preparation
Liver is a so-called by-product, which is extremely useful both for regular nutrition and for dietary purposes. The liver is especially useful for children suffering from anemia and smokers. This product contains chromium, which helps with diabetes and atherosclerosis. The liver contains vitamins A, D, E, K, group B, iron, phosphorus, potassium, magnesium, calcium, sodium, enzymes and extractives.
ABOUT healing properties liver was known back in Ancient Egypt. In 1025, the famous Ibn Sina (Avicenna) included in his medical treatise “The Canon of Medicine” a recipe for night blindness, which was based on a goat liver dish. For the same purpose, the old Moscow clinic “Cool Vertograd” advised using sturgeon or catfish liver. Let's remember about beneficial properties liver and we, and we will use it in the most various types. Braising is culinary process, allowing you to prepare products with the least loss of them nutritional value. So we will stew liver as gravy.
Cooking steps:
7) Dilute the flour with water so that there are no lumps, and add it to the liver. Flour will give the gravy a thick consistency. Let's boil for a few more minutes.
Liver gravy can be consumed with vegetable side dishes, side dishes from cereals, pasta.
Ingredients:
Liver – 330 gr., vegetable oil for frying, flour – 1-3 tablespoons, salt, spices, pepper, carrots – 1 pc., onion – 1 pc.
Liver and 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. In addition, such meat ingredient very often used in dietary nutrition, since he does not have high calorie content, and it can be consumed either separately or together with a Lenten side dish.
Liver with gravy: necessary products for cooking
Liver with gravy: the process of frying vegetables and offal
Beef liver should be washed, cleaned of film and other veins, and then cut into pieces. In order to deprive this ingredient specific smell and taste, it is recommended to soak it in milk for half an hour. Bye beef liver settles, you can start processing vegetables. To do this, you need to peel the carrots, onions and tomatoes, and then finely chop them. It is advisable to take a frying pan for cooking vegetables and meat with high sides, since you plan to cook a lot of gravy. After this you need to fry onions and carrots, grated coarse grater. Next, add the chopped liver, tomato, salt and pepper. All ingredients should be fried in oil for 6-10 minutes, after which you can start preparing the special sauce.
Liver with gravy: the process of preparing sour cream sauce
In a separate bowl you need to mix flour, sour cream and a small amount of water. After this, the sauce can be safely added to the pan and simmered with the main products for another 8-11 minutes.
Beef or chicken liver and potatoes
For those who cannot do without a side dish, you can additionally prepare delicious goulash mashed potatoes. It is also worth noting that fried liver and potatoes turn out no worse than the previous dish.
Required ingredients:
- beef liver (or chicken) - 300 grams;
- onions - two heads;
- vegetable oil - for frying the dish;
- 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. You should fry the onion in a hot frying pan, and only then you can add finely chopped liver. After the offal changes its color, you need to put the potatoes in the dish. Cover the pan with a lid and cook the dish for half an hour, stirring occasionally. Serve hot with finely chopped herbs.
Liver with gravy: useful tips
- To add liver goulash special taste You can add a clove of garlic, bay leaf, herbs or other spices you like to it.
- If you think there is too little gravy, you can add a little more sour cream or heavy cream to the pan.
Liver goulash recipe
Bon appetit! Place a side dish, such as boiled pasta, on a plate and add goulash to it.
The dish is ready. Bring to a boil and turn off the heat. Add all the seasonings to the liver, add salt and stir in the flour diluted in water.
Take dried basil, parsley and dill, bay leaf and ground black pepper.
Dissolve flour in 1.5 cups cold water.
At this time, you can add a little water to the liver to make the liver even more tender. Simmer under closed lid about 20-25 minutes. Then add 2-3 tablespoons tomato paste and stir.
Fry a little under the closed lid. Place in a frying pan with vegetable oil, add chopped onion and grated carrots.
Wash the pork liver, remove all excess and cut into thin slices.
100vkusov.ru
Pork liver goulash
Pork liver is quite useful, like other types of this product. It is enriched with vitamins and macroelements.
It contains iron, iodine, phosphorus, calcium, potassium, molybdenum. It is also considered a dietary food, as its protein content is quite high.
I present a recipe for preparing one of the dishes with this type of product - pork liver goulash.
The dish includes a large set of ingredients:
- liver (400-500 gr.);
- clove of garlic;
- 4 onions;
- 100 ml each of sour cream and milk;
- 3-4 tablespoons of tomato paste;
- 3-4 tbsp. l. flour and white wine;
- salt, vegetable oil, pepper.
Pork liver goulash, preparation
Before you start preparing the dish itself, you need to prepare the liver. To do this, you need to wash it and cut it into medium pieces.
Then put it in cool milk for half an hour, this will help remove the bitterness and make the product soft.
After the specified time, place finely chopped onion and already prepared liver, rolled in flour, in a heated frying pan with oil. Fry all this for about 10 minutes and put it on a warm plate.
In the same place where the liver was fried, put flour, tomato paste, sour cream, sprinkle with salt and pepper. At the end, pour the resulting roast with dry white wine and water. After the resulting broth boils, add the liver to it and let it simmer a little more.
You can pair almost any side dish with this dish: be it potatoes or pasta, rice or buckwheat. It depends on who has what preferences. It is also worth noting that “Pork Liver Goulash” is reminiscent of the taste of childhood.
xozyaika.com
Pork liver goulash
This kind of pork liver goulash is also called “Croatian goulash”, since the liver is cooked in special sauce and served with gravy. Spices, sour cream and tomato paste enhance the taste of the liver.
INGREDIENTS
- Pork liver 700 grams
- Milk 200 grams
- Onion 2 pieces
- Tomato paste 1 tbsp. spoon
- Sour cream 4 tbsp. spoons
- Vegetable oil To taste
- Spices To taste
1. This great dish, which even children can enjoy. Mashed potatoes or fresh vegetables are suitable as a side dish for the liver.
2. Pork liver cooks quickly, and to rid it of bitterness and make it softer, you need to soak it in milk. Cut the liver into pieces of the desired size and leave in milk for 20 minutes.
3. Fry the onion for vegetable oil until golden brown, then roll the liver in flour and place it on onion pillow. Fry until done, stirring constantly.
1. Mix sour cream and tomato paste, add spices. This will be our dressing for liver goulash.
2. Place the dressing in a frying pan and add 5 tablespoons of water. After this, simmer the sauce a little low heat, stirring constantly.
6. Place liver and onion in the sauce, mix everything carefully. Simmer for about 10 minutes over low heat.
7. When serving, you can decorate ready goulash greens. Bon appetit!
povar.ru
Liver goulash - a delicious and simple recipe
I am glad to welcome you again to culinary blog samsebeshef-povar.ru!
I want to tell you how I prepared liver goulash.
This dish will perfectly complement any side dish of cereals, potatoes or pasta, suitable for breakfast, lunch and dinner. Although liver goulash is an everyday dish, it is very tasty, nutritious and healthy. For cooking, you can use any liver that you like best: pork, beef or chicken.
In general, the liver must be included in the diet at least 1-2 times a week, because it contains mass useful substances, microelements and essential amino acids. Liver is especially recommended for children, pregnant and nursing mothers, as well as people suffering from kidney and heart diseases. In general, if you want to feed your family healthy and delicious food, do not forget about this product and prepare liver goulash. And on the website http://female-happiness.com/ you can find healthy recipes dishes, as well as self-care tips and much more useful information for women and girls.
Liver goulash prepared from the following ingredients:
1. 500-600 gr. liver:
2. 2 onions;
3. 2-3 spoons of sour cream;
4. 1-2 tablespoons of flour;
6. 2-3 tablespoons of vegetable oil;
7. a little salt, pepper and your favorite seasoning.
How to cook liver goulash?
Before preparing goulash from the liver, it must be soaked to remove the characteristic bitter taste. It is better to soak in milk for a couple of hours.
Then we dry the liver and cut it small cubes.
Peel the onions and cut them into cubes. Heat a deep frying pan, pour in vegetable oil and fry the onion.
When the onion becomes transparent, add the liver to it. Mix everything well and fry the liver until a crust forms, adding salt to taste.
Then we fill the liver drinking water, so that it slightly covers the contents of the pan, and simmer over low heat for about 10 minutes.
After 10 minutes, add sour cream to the liver goulash and simmer until almost done (it is important not to overcook the liver, otherwise it will become tough and not tasty).
We dilute the flour in half a glass of water, breaking up the lumps well, and add to the contents of the pan. Mix the dish well until it thickens.
Add bay leaf, pepper and seasoning, simmer for a couple of minutes and set aside.
If you have a slow cooker, you can cook delicious tender goulash not only from liver, but also from any meat.
Prepare and enjoy...
Liver goulash – delicious and simple recipe, 3.8 out of 5 based on 3 ratings
samsebeshef-povar.ru
Recipe: “Spicy” pork liver goulash – with gravy, spicy
pork liver – 600 g;
pork broth– 1 tbsp. ;
bell pepper – 1 pc. ;
onion – 1 pc. ;
Refined sunflower oil – 3 tbsp. l. ;
ground turmeric – 0.5 tsp. ;
wheat flour – 2 tbsp. l. ;
granulated sugar – 0.5 tsp. ;
green dill – 30 g.
1. We store ingredients for the future dish. I prepared in advance pork liver. To do this, I defrosted it, soaked it for about 2 hours, constantly changing the water, then cut it into large pieces and cooked for 15-20 minutes from the moment of boiling. I put it out with a slotted spoon and let it cool.
2. Clean, wash and chop the onion.
3. Heat the frying pan, add 3 tablespoons of sunflower refined oil and add our onions.
4. Lightly fry the onion for 5-10 minutes over low heat.
5. Cut the liver into medium-sized cubes and add to the onion in the frying pan. Fry for 10-15 minutes.
6. At this time we chop bell pepper. It will give our goulash spicy taste and subtle aroma.
7. Add the pepper to the frying pan along with the onions and liver, cover the frying pan with a lid and fry for 5 minutes.
8. Now we prepare our gravy. To do this, in a large mug, add 1 glass of cold water, 2 tablespoons of flour, 1 teaspoon of salt, 0.5 teaspoon of salt and 0.5 teaspoon of ground turmeric to 1 glass of broth. Mix everything thoroughly. The gravy turns out to be a soft yellow color.
9. Transfer the contents of the frying pan into a saucepan and pour our gravy into it, mix and place on the stove. From the moment of boiling, simmer for another 10 minutes.
Cooking time for goulash took approximately 1 hour excluding preliminary preparation liver.
A classic version of the dish, beef stroganoff, 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, for cooking meat Stroganoff style they began to use not only beef tenderloin, but also by-products, such as liver. Unlike meat, liver stews very quickly, and the longer you cook it, the tougher it will be. Today we are preparing liver Stroganoff style.
To prepare Beef Stroganoff from beef liver, we will prepare the main product. Wash the liver and remove films. Cut into small pieces. I first cut the liver, and then cleaned it of films.
Pour boiling water over the tomato, remove the skin, cut into medium-sized pieces. Cut the onion into quarter rings.
Pour vegetable oil into a frying pan and fry the liver over high heat for 5-7 minutes, stirring.
Add tomatoes and onions, reduce heat to medium and cook, stirring, for another 5 minutes until juices form.
Sprinkle 2 tablespoons of flour evenly over the meat and add 2 tablespoons of sour cream.
Mix the contents of the frying pan, it will turn out something like in my photo. Add 1.5 teaspoons of salt and herbs to taste, I prefer to add basil. Mix again.
Pour in 1-1.5 glasses of water. Stir again, cover with a lid 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 liver Stroganoff style with various side dishes, for me with potatoes and pickles. It’s 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!
The liver is unique product. She not only has a gentle pleasant taste, but also benefits the body. Every housewife should be able to prepare beef liver gravy. This product makes excellent main courses for the whole family. Let's look at the most interesting and delicious recipes preparing liver gravy.
Gravy with beef liver and vegetables
- Type of dish: second
- Weight ready-made dish: 800 g.
- Cooking time:
- Energy or nutritional value dishes:
Ingredients for cooking beef liver and vegetables
- Liver - 600 g.
- Vegetable oil – 30 g.
- Onion – 1 head.
- Carrots – 1 pc.
- Water – 1.5 cups.
- Salt - to taste.
- Flour – 1 tbsp.
- Tomato paste – 1 tbsp. l.
Instructions
This simple gravy recipe will appeal to all housewives. To prepare the dish you need to cut the liver into small pieces and lightly fry over high heat in vegetable oil. Then remove them to a separate plate.
Note! Eating liver will allow you to increase hemoglobin in the blood in a short time. The gravy is recommended even for small children.
- Cut the onion into strips and grate the carrots on a coarse grater. Sauté the vegetables in oil until half cooked. Add flour to them and mix thoroughly.
- Put in vegetable mixture pieces of liver, a spoonful of tomato paste, salt and spices.
- Fill the future gravy with water and leave on low heat for 15 minutes.
- When the liquid thickens, the gravy can be removed from the stove and served with rice, potatoes, buckwheat or other side dish. Don't forget to decorate the dish with herbs.
Beef liver sauce with sour cream
- Type of dish: second
- Subtype of dish: liver gravy.
- Number of servings yield: 4 servings.
- Weight of the finished dish: 600 g.
- Cooking time: 30 minutes.
- National cuisine to which the dish belongs: Russian.
Ingredients
- Liver - 600 g.
- Vegetable oil – 30 g.
- Onion – 1 head.
- Salt - to taste.
- Flour – 1 tbsp.
- Sour cream – 1 glass.
Instructions
This recipe is not suitable for those losing weight, although it is simply impossible to tear yourself away from the dish. Therefore, you need to prepare gravy only for those who appreciate taste qualities, not low calorie.
- Beef liver must be cut into equal cubes. Chop the onion into strips or half rings. Place it in a pan with oil and place the liver on top.
- Simmer everything covered for 10 minutes over medium heat.
- Then pour sour cream into the pan, add salt, spices and leave on the stove for another 7-8 minutes.
- It is better not to add water, but if the dish seems too thick, you can thin it.
Note! Just 100 g of liver prepared according to this recipe contains 5 daily norms of vitamins A and D and 1.5 daily norms of vitamin B2.
It is best to serve beef liver prepared according to this recipe to boiled spaghetti. The gravy is also perfect as an addition to potatoes, rice and stewed vegetables.
Liver gravy: classic recipe
- Type of dish: second
- Subtype of dish: liver gravy.
- Number of servings yield: 6 servings.
- Weight of the finished dish: 800 g.
- Cooking time: 1 hour.
- National cuisine to which the dish belongs: Russian.
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.
Instructions
What you will love about this recipe is its simplicity. The dish turns out fresh and appetizing. Liver and vegetables retain their nutritional properties, and the aroma cannot be described in words.
- To prepare, prepare everything you need: cut the beef liver into pieces, finely chop the onion and carrots. Place the frying pan with oil on the stove.
- Roll the liver in flour and fry a little on each side over high heat. Then put it in a separate pan. Fry onions and carrots in oil.
- Place them in a pan with the liver, add salt and spices. Fill the dish with water and simmer.
- When the water thickens, the gravy with the liver can be removed from the stove. 5 minutes before this, you can add the bay leaf. IN classic recipe there is none, but many people like the mild aroma of this seasoning, so we recommend diversifying your dishes with it in the form of gravy.
Recipe for delicious mayonnaise sauce for the liver
- Type of dish: second
- Subtype of dish: liver gravy.
- Number of servings yield: 6 servings.
- Weight of the finished dish: 800 g.
- Cooking time: 1 hour.
- National cuisine to which the dish belongs: Russian.
Ingredients
- Liver - 600 g.
- Vegetable oil – 30 g.
- Sour cream – 2 tbsp.
- Mayonnaise – 2 tbsp. l.
- Water – 1.5 cups.
- Salt - to taste.
- Spices - to taste.
- Flour – 100 g.
Instructions
- Clean and rinse the liver. Cut it into pieces. Add salt and spices to the flour.
