Liver with gravy is a tasty and healthy goulash. How to complement the finished liver with delicious gravy

Classic version 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 juice forms.

Sprinkle 2 tablespoons of flour evenly over the meat and add 2 tablespoons of sour cream.

Stir 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!

Many people are hesitant to experiment in the kitchen because they are afraid of failure. But in fact, cooking is even very complex dishes not so difficult: you should stock up on everything necessary ingredients and patience, and follow the instructions. Thus, liver dishes often cause particular difficulties in preparation, because this product tends to taste bitter, become tough, etc. Let’s talk on the www.site about how beef liver is prepared in sour cream sauce, in creamy, tomato and soy sauce, we present proven recipes for such dishes.

Beef liver in sour cream sauce

To prepare such a dish, you need to prepare half a kilogram of fresh beef liver, one large onion and one dark red carrot. You will also need half a kilogram of sour cream with twenty percent fat content. Also prepare a bag of black peppercorns.

Wash your liver under cold water and carefully remove all films, veins and vessels from it, otherwise the dish may be spoiled. Pour the prepared liver with sparkling water, add a little sugar and leave for about twenty minutes. Cut the carrots into large strips and fry them on vegetable oil(olive) for ten minutes. Chop the onion into thin half rings and add it to the carrots, fry for another ten minutes. Cut the liver into small rectangular slices and fry it in a frying pan over medium heat until half cooked. Add prepared onions and carrots to the liver. Pour sour cream on top, add salt and pepper and mix well. Cook for a quarter of an hour under a loose lid. Serve the liver hot, with a side dish or on its own.

Beef liver in cream sauce

To prepare such a dish you need to prepare seven hundred grams of beef liver, a couple of medium onions, one glass of cream, one fresh egg, fifty grams of mayonnaise. You will also need some salt and pepper.

It is worth using liver that is not completely thawed: it is much easier to cut. Grind such a workpiece into plates, no thicker than one to one and a half centimeters. Pour a glass of cream over the prepared liver, after mixing it with one egg. Leave for an hour to infuse. But there is no need to salt the liver.

Next, remove the liver and fry it in a well-heated frying pan on both sides until golden brown. Add salt and pepper to it. At the same time, fry the onion in another frying pan (having chopped it small cubes or stripes). Place the fried liver in layers in a saucepan, greasing each layer with mayonnaise and, as it were, shifting fried onions. Pour the mixture of eggs and milk over the future dish, adding water if necessary. Add salt and simmer over low heat until full readiness(about ten to fifteen minutes).

Beef liver in tomato sauce

To prepare such a dish, you need to prepare six hundred and fifty grams of beef liver, one onion, a teaspoon of lemon juice and four tablespoons of parsley. In addition, you will need a couple of tablespoons wheat flour, one medium sweet pepper, a glass of tomato juice and three tablespoons sunflower oil.

Rinse the liver thoroughly, clean it of films, etc. Cut such raw materials into slices whose thickness is one centimeter or slightly less. Chop the onion into rings. Dip the liver slices in flour and fry in oil on both sides until golden brown, along with the onion. It is best to fry in a hot frying pan.

Finely chop the bell pepper, add it to the liver and stir. Next, pour into the pan tomato juice and add salt. Then add to the cooking dish lemon juice and cover it with a lid. Simmer for eight minutes. The finished dish can be decorated with chopped parsley.

Beef liver with soy sauce

To prepare this delicious dish you need to prepare half a kilogram of beef liver, five tablespoons of soy sauce, three tablespoons of sour cream and one onion. In addition, you will need a teaspoon of dried garlic, half a teaspoon of ground black pepper, a certain amount table salt, a teaspoon of dill, a tablespoon of sunflower oil and a glass of water.

Rinse the liver thoroughly and remove any films from it. Grind into small thin slices. Heat a frying pan with oil, place the liver on it and fry for a quarter of an hour with constant stirring. During this time, chop the onion and then add it to the liver. Add a little water (about one hundred milliliters) to the pan, add a teaspoon of dried garlic and a little ground black pepper. Also pour five tablespoons of soy sauce into the container and simmer over low heat under the lid for ten minutes. Then put three tablespoons of sour cream, dried dill, salt (depending on your taste preferences) into the frying pan and pour in a little more water (about one hundred milliliters). Bring the liver to a boil, then turn off the heat.

By the way, the liver can be marinated in soy sauce, then fry in a well-heated frying pan with onions and garlic.

Beef liver is amazingly tasty and healthy dish, which can be prepared on your own. At proper preparation it will be juicy and soft, and even children will like it.

Ekaterina, www.site

P.S. The text uses some forms characteristic of oral speech.

Ingredients

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

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

Cooking recipe:

Beef liver, if frozen, must be completely thawed and then rinsed under running water. cold water. Slice the liver large pieces. If you wish, you can chop the liver finely; this will not affect the further preparation of the dish.

Finely chop the peeled onion.

Grate the peeled carrots on the coarse grater.

Pour a small amount of sunflower oil into the frying pan and, when the oil is hot, add the chopped beef liver. Fry the liver for ten minutes over medium heat and occasionally stir it with a spoon or spatula. Then place chopped onions and carrots in the pan with the liver. Continue frying the contents of the pan until the onions and carrots are fully cooked, stirring occasionally, but now on the lowest heat. In time this will be from ten to twenty minutes. A few minutes before cooking, salt the contents of the pan to your taste. You can also add pepper if you wish.

Once the onions and carrots are ready, add flour to the pan. Then mix thoroughly so that there are no flour lumps.

Now pour water into the pan and immediately stir thoroughly. Stir continuously for at least three to five minutes. Then bring to a boil, turning the heat from low to medium. After boiling, reduce the heat to low again and cook the gravy for another five to ten minutes, stirring it very often.

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

Cooking process:

Beef liver is well cut into cubes if it is frozen. Many people soak the liver in water or milk to prevent it from becoming bitter. I didn't soak it.

The liver needs to be washed under running water, clean from film and veins. Cut into thick strips.

Pour oil into a frying pan or saucepan and heat over high heat (not for long). Add the liver and stir constantly, still on high heat. The main thing is that the liver does not burn.

Having fried a little, it gives off its juice, and is stewed further in own juice. Set the heat to medium.

Peel the onion and chop finely. Simmer the liver until half cooked, then add the onion. If everything has evaporated, then add oil, do not add water.

Salt and pepper to taste. If you don't want fatty liver, then add water, but this is a different taste and a different recipe.

It is important not to overcook. An extra two, three, minutes can make it tough. I can’t tell you the time, everyone has their own stove, and here everything is tested. There is nothing complicated in this recipe for cooking liver with onion gravy, and the liver turns out tasty and aromatic.

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

For the recipe and step by step photos for cooking liver in onion gravy, we thank Svetlana Kislovskaya.

Wishing you bon appetit Notebook recipes and her friends.

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

1. 1. Type of dish: second

1. 1. Weight ready-made dish: 800 g.

1. 1. Cooking time:

1. 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.

1. 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.

1. Put in vegetable mixture liver pieces, spoon tomato paste, salt and spices.

1. Fill the future gravy with water and leave for low heat for 15 minutes.

1. 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

1. 1. Type of dish: second

1. 1. Subtype of dish: liver gravy.

1. 1. Number of servings yield: 4 servings.

1. 1. Weight of the finished dish: 600 g.

1. 1. Cooking time: 30 minutes.

1. 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.

1. 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.

1. Simmer everything covered for 10 minutes over medium heat.

1. Then pour sour cream into the pan, add salt, spices and leave on the stove for another 7-8 minutes.

1. 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

1. 1. Type of dish: second

1. 1. Subtype of dish: liver gravy.

1. 1. Number of servings yield: 6 servings.

1. 1. Weight of the finished dish: 800 g.

1. 1. Cooking time: 1 hour.

1. 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.

1. 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.

1. 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.

1. Place them in a pan with the liver, add salt and spices. Fill the dish with water and simmer.

1. When the water thickens, the gravy with the liver can be removed from the stove. 5 minutes before this you can add 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

1. 1. Type of dish: second

1. 1. Subtype of dish: liver gravy.

1. 1. Number of servings yield: 6 servings.

1. 1. Weight of the finished dish: 800 g.

1. 1. Cooking time: 1 hour.

1. 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

1. Clean and rinse the liver. Cut it into pieces. Add salt and spices to the flour.