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 - 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.
Recipe:
Beef liver, if frozen, must be completely thawed and then rinsed in running cold water. Cut the liver into 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 coarsest 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.
P Liver olive oil is a tasty and healthy dish. It's incredibly easy to prepare and quite quick. By the way, it is known that liver is included in the diet of many athletes because 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 organism. Therefore, recipes with liver should definitely be on the radar of a good housewife. But before preparing such a product, you need to choose it correctly in the store.
How to determine the quality of liver at the gravy store?
AND so, we need to take a good look at it. There should be no scratches or strange bubbles on the surface, and the top should be level. And of course, the smell of liver can give away the quality of freshness. Good fresh liver should have a strong and slightly sweet odor.
ABOUT 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 prepare it is up to you.
Menu of presented recipes:
- Beef liver - 500 g.
- Carrots - 1 pc.
- Onion - 1 pc.
- Flour - 4 tbsp. l (with slide)
- Vegetable oil
- Water - 300 ml
How to prepare beef liver gravy?
1. First, let's deal with the liver; if the product is frozen, you need to defrost it completely, and then rinse it well under cold running water. Cut the meat into large pieces. If necessary, you can chop it quite finely; this can help speed up the cooking process somewhat.
2. Peel the onions and finely chop them.
3. Peel the top layer of carrots and grate them on a coarse grater.
4. Heat the frying pan and add a little sunflower oil, then add the prepared beef liver and fry for 10 minutes over medium heat, stirring occasionally.
5. Reduce the heat to low and add chopped onion and carrots to the liver in the frying pan. And 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. Afterwards, add flour to the pan and mix well so as not to form flour lumps.
7. Pour boiled water into the pan and immediately mix well. 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, remembering to stir.
Beef liver gravy is ready.
P The presented recipe is very simple and tasty. This gravy can be served with various cereals, pasta and simple mashed potatoes.
- 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 prepare pork liver gravy?
1. Remove the film from the liver and cut into medium-sized pieces.
2. Afterwards, peel and coarsely grate the carrots and finely chop the onion.
3. Heat up the frying pan and pour a little oil. Salt the liver, bread it in flour and send it for frying. You need to fry it on both sides until a characteristic golden crust appears.
4. And only now add the onions and carrots to the pork liver, leave everything to simmer for a minute and a half, then pour in 175 ml of water, add a 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 preparing the gravy itself is slightly different. Of course this has to do with the choice of liver. Pork tends to cook a little faster and has a different flavor. However, this does not make it lose its usefulness.
- 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 prepare chicken liver gravy?
1. We take the liver and remove the fat, various flagella, and check for the presence of bile.
2. Peel, grate the carrots, finely chop the onion and fry them in a frying pan with a little oil until golden brown.
3. It is better to fry the liver all at once; for this, you can use a bag when breading. So we put all the meat in a regular transparent bag, pour flour inside, mix it with salt and pepper in advance, and shake thoroughly for several minutes.
4. Fry the processed liver in a heated frying pan with a small amount of oil and fry on both sides.
5. Add onions and carrots, mix well and fry for a few minutes.
6. We dilute the sour cream with water, you should get about 700 ml, add a pinch of salt and sugar and stir well.
7. Pour all the ingredients with the resulting filling, bring to a boil, reduce the heat, cover with a lid and cook until the mass becomes thicker.
Chicken liver gravy is ready.
E If you prefer less fatty chicken liver, then this recipe will undoubtedly come in handy. This gravy is easy to prepare in a hurry. And its charming taste will delight guests and household members.
IN 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 provide only a general technology for preparing liver gravy. And when you prepare your masterpiece, don’t forget about love and good mood. Bon appetit!
A simple and satisfying dish is easy to prepare and serve with your favorite side dish - liver goulash: pork, chicken, beef, sauce or gravy.
We offer you chicken liver goulash with gravy; the recipe with photos will help you prepare it step by step in 15-20 minutes.
The gravy in the goulash is thick, rich in flavor with a pleasant sourness. To dull the harshness of the tomato, at the end of cooking, add a little sour cream or cream and a pinch of sugar to the gravy.
- chicken liver – 400 g;
- 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 teaspoons;
- sugar – 1 pinch;
- water – 0.5 cups.
Cooking goulash from chicken liver differs from other versions of this dish. The liver fries very quickly, so first you need to cook the vegetables until soft, and then add the liver. Otherwise, either the carrots will remain raw or the liver will be overcooked. For the gravy, cut the onion into small cubes and the carrots into short strips.
Wash the liver, remove remaining bile and fat. Cut into medium sized pieces.
Heat the oil in a deep dish (frying pan, saucepan, saucepan). First, fry the onion until translucent or lightly brown until light golden. Add the carrots and fry for three to five minutes until the carrots absorb the oil and soften. But we don’t bring it to full readiness.
Lay out the liver. Increase the heat to fry it faster and evaporate the juice. Stir for even cooking.
When the liver changes color and becomes grayish, season with ground pepper or paprika and add salt to taste. Continue frying until all the juice has evaporated. The fire can be turned down.
Add tomato sauce no earlier than the liver is fried. It will darken and a characteristic smell of fried liver will appear. Mix the vegetables and liver with the tomato, fry for two minutes to make the tomato taste more intense.
Mix sour cream with flour, you should get a thick, homogeneous mass without lumps. We dilute with water. Pour into the pan with goulash, stir and simmer over low heat for about five minutes. Taste and add salt and sugar (if necessary).
By this time the liver will be completely ready, the gravy will thicken, acquire a pleasant taste, and become very aromatic and appetizing. If the gravy turns out to be very thick, add a little water or sour cream and heat it up.
Serve chicken liver goulash with any side dish. Traditionally, mashed potatoes are prepared, but it will be no less tasty with pasta, buckwheat or boiled rice. Bon appetit!
Recipe 2, step by step: beef liver goulash
Liver goulash is a simple dish, and it really turns out very tasty, and the liver is juicy and soft, but only on condition that we do not overcook it.
- 750-800 g beef liver (veal and pork liver are also suitable)
- 120-150 ml milk for soaking the liver
- 2 medium onions
- 2-3 cloves of garlic (optional, just optional)
- 1 large sweet pepper
- 1 carrot, quite large
- 1.5-2 tbsp. spoons of tomato paste
- 80-100 g sour cream
- 5-6 tbsp. spoons of flour
- 1 teaspoon Herbes de Provence (optional)
- salt, ground pepper
- 5 tbsp. tablespoons vegetable oil
Once again: the liver turns out soft if we do not overcook it.
Recipe 3: Pork liver goulash (step by step)
Croatian goulash is made from pork liver with sour cream and tomato sauce, wine and spices.
- Pork liver - 450 g
- Milk - 100 ml
- Onion - 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 herbs
- Ground black pepper
Wash the pork liver and cut into small pieces.
Pour in cold milk for 30 minutes.
Peel and finely chop the onion.
Heat vegetable oil in a frying pan. Add onion.
Stirring, fry the onion over medium heat until translucent for 5-7 minutes.
Roll the liver in flour.
Add the liver to the bowl with the onions and fry over medium heat for 10 minutes.
Add salt.
Then lay out the liver and keep warm.
Mix sour cream and tomato paste.
Grate or finely chop the garlic.
Add a tablespoon of flour to the fat that remains after frying the liver. Stir.
Pour in the sour cream and tomato paste mixture. Add garlic and stir.
Season with salt, pepper, ground sweet pepper and spices to taste. Pour in wine and 50 ml of water. Bring to a boil, add liver to the sauce and boil slightly.
Transfer the liver to the gravy, simmer the liver goulash over low heat under the lid for 5-7 minutes.
Can be served sprinkled with herbs and grated cheese.
Recipe 4: Beef liver goulash with gravy
- Beef liver – 700 g
- Carrots - 2 pcs.
- Onions - 2 pcs.
- Leek - 1 pc.
- Tomato paste - 3 tbsp.
- Mayonnaise - 3 tbsp.
- Water – 500 ml
- Flour - 3 tbsp.
- Salt - to taste
- Pepper - to taste
- Spices - to taste
- Vegetable oil
Prepare food. Rinse the liver and remove films.
Cut the liver into large cubes and fry in vegetable oil. When the liver becomes soft, add salt and pepper. Transfer the finished liver into a container where we will prepare the goulash.
Cut the carrots into strips.
Onion - in half rings.
Fry onions and carrots in oil. Send the prepared vegetables to the liver.
Prepare the gravy. To do this, fry the flour in a dry frying pan until golden brown, stirring constantly so that it does not burn.
Then add a little hot water and mix well so that there are no lumps.
Send tomato paste into a separate container and mix mayonnaise. Add half a glass of water and stir.
Place the tomato mixture in the pan and stir quickly. Add spices.
Pour the gravy over the fried foods and place on very low heat for 10 minutes.
Cut the leek into rings and add to the goulash, stir and remove from heat.
Liver goulash is ready. Bon appetit!
Recipe 5: how to cook 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 frying pan, which can be used as a sauce. So, dear cooks, quickly read the recipe and remember how to properly and quickly prepare delicious liver with stewed vegetables.
- Beef liver 800 grams
- Onions 2 pieces
- Carrot 1 piece
- 1 sweet pepper (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 to remove 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 plate and pour in a small amount of cow's milk. Leave the liver in this form for 30-40 minutes. It is milk that will deprive it of bitterness and make it suitable for food. In the meantime, the main ingredient is soaking, you have time to occupy yourself with the rest.
Cut the onions into halves, this makes it much easier to peel them. Rinse the vegetable and knife with ice water and cut the halves into thin half rings.
Remove the peel 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 most convenient and familiar to you.
Cut the bell pepper into halves, remove the tail and cut out the core with seeds. Rinse the vegetable pieces inside and out, removing dirt and loose seeds. Cut the sweet pepper into strips or cubes.
Peel the carrots from sand and adhering earth, remove the thin skin. Okay, rinse the vegetable thoroughly by rubbing it with your hand. Cut your prepared bright orange beauty into cubes.
When the liver has been soaked in milk sufficiently, drain it, and place the pieces of beef in a dish with flour and roll thoroughly in it.
Heat vegetable oil in a frying pan and place onion half rings in it. Fry them over medium heat for 5 minutes until golden brown. Add the liver pieces rolled in flour to the onion and, stirring all the time, cook for another 4-5 minutes. Then pour the carrots and bell peppers into the frying pan, pour in boiled water, cover with a lid and simmer for 10 minutes. There is no need to increase the heat.
Open the lid, mix all the ingredients, add garlic, salt, spices, dried thyme. Spoon sour cream and tomato paste on top using a tablespoon. If you find it necessary to add a little more water, then do so. Stir the contents of the pan again and, covering again, continue cooking for another 15 minutes. During this time, the beef liver goulash will be fully cooked, all you have to do is remove it from the heat and start serving.
Beef liver goulash is very convenient to serve for dinner along with a side dish of boiled rice, buckwheat or potatoes. Don't forget to generously baste the finished dish with the gravy that remains in the pan. No additional sauces needed. Enjoy healthy and tasty 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 turns out so tasty that even those who do not particularly prefer this offal enjoy eating it with their favorite side dish. Goulash is an excellent choice for a liver recipe if you are wondering how to introduce a healthy product into your diet. So, let’s prepare chicken liver goulash with gravy, and the recipe with photos will tell you step by step how to do it so that everyone, without exception, will like 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 tbsp.,
- mayonnaise or sour cream – 2 tbsp.,
- salt - to taste,
- ground black pepper - a pinch,
- vegetable oil - for frying.
Wash the liver under running water, remove the film and 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. Also cut the washed tomatoes, keeping to an elongated shape. Finely chop the greens.
Fry the liver in a frying pan in vegetable oil for about 5-7 minutes.
In another frying pan, fry the carrots and onions in vegetable oil and bring until transparent.
Place sautéed onions, carrots, garlic, tomatoes and herbs into the liver in a frying pan.
Mix the ingredients well.
Pour tomato paste, mayonnaise into the pan, add salt and all the herbs and spices.
Pour in 150 ml of drinking water and boil. Then reduce the temperature to low and simmer with the lid on for 20 minutes.
Serve chicken liver goulash with gravy hot with any side dish.
Recipe 7: liver goulash at home
This liver goulash is a worthy addition to almost any side dish.
- Pork liver500 gr
- Onion 1 piece
- Carrots 1 piece
- Dried basil 2 pinches
- Dried dill and parsley 2 pinches
- Ground black pepper2 pinches
- Bay leaf 2-3 pcs
- Flour 3 tbsp
- Salt to taste
- Vegetable oil 2 tbsp
- Tomato paste 2-3 tablespoons
Wash the pork liver, remove all excess and cut into thin slices.
Place in a frying pan with vegetable oil, add chopped onion and grated carrots. Fry a little under the closed lid.
Then add 2-3 tablespoons of tomato paste and stir. Simmer with the lid closed for about 20-25 minutes. At this time, you can add a little water to the liver to make the liver even more tender.
Dilute flour in 1.5 cups of cold water.
Take dried basil, parsley and dill, bay leaf and ground black pepper.
Add all the seasonings to the liver, add salt and stir in the flour diluted in water. Bring to a boil and turn off the heat. The dish is ready.
Place a side dish, such as boiled pasta, on a plate and add goulash to it. Bon appetit!
Recipe 8: beef liver goulash (with photo)
- 650 gr. beef liver,
- 1-2 onions,
- 1 medium sized carrot
- 1 tbsp. spoon of tomato paste,
- 1-3 tbsp. spoons of wheat flour,
- Bay leaf,
- seasonings,
- salt.
Wash the beef liver and let the water drain.
Cut the liver into small pieces 1.5-2 cm thick, beat lightly.
Cut the chopped pieces into small strips 3-3.5 cm long and 0.7-1 cm wide. Fry in vegetable oil.
Place the fried liver pieces in a small saucepan.
Pour in water so that the water only slightly covers the liver, add salt and simmer over low heat for about one hour.
While the liver is stewing, prepare the frying: chop the onion and carrots and sauté, add 1 tbsp to the frying. spoon of tomato paste. After one hour of simmering, add the frying agent to the liver and simmer for another 12-15 minutes. We dilute the flour with cold water and add it to the total mass along with bay leaf and seasonings. If desired, you can add garlic. Simmer for 10-12 minutes until thickened.
, http://every-holiday.ru, https://vpuzo.com, https://pechenuka.comA 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, to prepare meat Stroganoff style, they began to use not only beef tenderloin, but also offal, 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 on top of 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 place stewed liver and gravy on top of it.
And one more photo of beef stroganoff from the liver.
Bon appetit!
Liver gravy is an excellent alternative to meat goulash.
The dish goes well with various side dishes, but is much faster to prepare.
In half an hour you can make a delicious gravy with sour cream, tomato, vegetable or milk sauce.
Or maybe we can cook liver with mushrooms? No problem!
In fact Lots of gravy options and all are distinguished by their simplicity and uncomplicated preparation.
Liver gravy - general principles of preparation
Liver for gravy can be used fresh or frozen. The product must be thoroughly washed and removed from films, as they interfere with the penetration of juices. The liver is then chopped. Do not make too small pieces, as during frying they will quickly dry out and the product will become tough. The main secret to juicy liver is the cooking time. The product will be hopelessly spoiled if it is left on fire.
How to prepare the gravy:
1. Fry vegetables. Usually these are onions, tomatoes, carrots. You can use everything together or just one.
2. Add pieces of liver. Very often, before this, the liver is rolled in flour, which allows you to get a crispy crust and gives the sauce thickness.
3. Add sour cream, broth, milk or any other liquid specified in the recipe. Add spices.
4. Let it boil, then reduce the heat and simmer. Typically this stage does not exceed 15 minutes.
Ready gravy seasoned with herbs, put a bay leaf at the end. The liver does not like a lot of salt, so you need to add the spice to the dish in moderation. But the gravy goes well with different spices. You can add ready-made mixtures for meat to it or use pepper, coriander, and sweet paprika separately. Provençal herbs go well with the product and can be added in the middle of cooking or at the end.
Recipe 1: Chicken liver milk gravy
To prepare chicken liver gravy for this recipe, it is better to use fat milk above 4%. You can replace it with low-fat cream, diluted in half with boiled water.
Ingredients
500 grams of liver;
200 grams of onion;
300 grams of milk;
50 grams of butter;
20 grams of flour;
Pepper, salt, bay leaf and dried dill.
Preparation
1. Cut the chicken liver into 2-3 pieces. Leave on the cutting board.
2. Sprinkle flour on top and 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 the milk in a separate saucepan.
6. Pour milk into the liver.
7. Salt and pepper the dish, cover and simmer for no more than 10 minutes. Keep the fire minimal.
8. Open the lid, sprinkle with dill, add bay leaf and turn off the heat. Let the gravy sit under the lid for a quarter of an hour.
Recipe 2: Beef liver gravy with tomatoes
According to the recipe, the dish is prepared with fresh tomatoes, but this liver sauce can also be made with canned or barrel tomatoes. The taste of the dish will be brighter and richer.
Ingredients
500 grams of liver;
3 tomatoes;
200 grams of broth;
1 onion;
50 grams of butter;
15 grams of flour;
5 tablespoons of oil;
Preparation
1. Fry the onion, chopped into half rings, with oil.
2. Wash the beef liver, remove the films, cut into strips and sprinkle with flour. Add the onions to the pan and fry together for 2 minutes.
3. Remove the stems from the tomatoes and cut them into small slices. Each tomato is cut into 8 parts and sent to the liver. Fry everything together. If you are using canned tomatoes, you can simply cut them in half.
4. Boil the broth and pour it over the liver.
5. Salt and pepper the dish. Dice and simmer until done, about 8 minutes.
6. At the end, you can add greens and bay leaves to the gravy.
Recipe 3: Pork liver gravy with mushrooms
Recipe for a very tasty pork liver sauce with champignons. You can use fresh mushrooms, frozen or canned. In the latter case, we take 2 times less product than indicated in the recipe.
Ingredients
400 grams of liver;
300 grams of mushrooms;
2 onions;
200 grams of milk;
150 grams of sour cream;
Half a glass of flour.
Preparation
1. Cut the liver into slices 1 cm thick, pour milk and leave for 3 hours at room temperature. Then take it out and dry it with a towel.
2. Fry sliced mushrooms in oil, add onions. We bring it almost to readiness.
3. Pour flour into a plate, roll in the liver slices and fry in another frying pan on both sides.
4. Transfer the liver to the mushrooms.
5. Dilute the sour cream with a glass of hot water, mix and place in a frying pan.
6. Salt and pepper the dish, cover, simmer for 5 minutes and you’re done! Add spices and herbs to taste, but not too much so as not to interrupt the mushroom taste.
Recipe 4: Tender chicken liver gravy with mayonnaise
Another version of chicken liver gravy, but this time the sauce is prepared with mayonnaise. And the addition of garlic gives the dish a special aroma.
Ingredients
500 grams of liver;
200 grams of mayonnaise;
1 glass of water;
Salt pepper;
2 cloves of garlic;
2 onions.
Preparation
1. Rinse the liver and let the liquid drain. There is no need to cut the product.
2. Cut the onion and fry in oil.
3. Add liver to the pan and fry together. As soon as the liver changes color and stops releasing blood, turn down the heat.
4. Chop the garlic, mix with mayonnaise and add to the main ingredients.
5. Add a glass of hot water. Now the dish can be salted and peppered.
6. Cover and simmer for 10 minutes. At the end, you can add spices, dried or fresh herbs.
Recipe 5: Chicken liver gravy with onions and carrots
Recipe for a light vegetable liver gravy based on tomato juice. You can use diluted paste instead. The sauce is quite thin, but if necessary, you can add a little flour for thickness.
Ingredients
600 grams of liver;
2 onions;
2 carrots;
1 sweet pepper;
600 grams of tomato juice;
40 grams of butter;
Preparation
1. Chop the carrots and chop the onion, fry everything together in a large frying pan until almost done.
2. Wash the liver, dry it a little and add to the vegetables. Cook together for about 5 minutes, no more.
3. Cut the sweet pepper into small cubes and throw them into the frying pan.
4. Add tomato juice.
5. Salt the dish, you can add pepper and chopped garlic to taste. Let it boil, reduce the heat and simmer covered for another 5 minutes.
6. Throw bay leaf, dill or parsley into the finished dish.
Recipe 6: Thick beef liver gravy with sour cream and cheese
A thick beef liver gravy recipe that goes very well with mashed potatoes and boiled rice. Any cheese can be used. It turns out delicious with both hard varieties and regular processed cheese.
Ingredients
700 grams of liver;
30 grams of flour;
300 grams of sour cream;
150 grams of cheese;
1 bunch of onions;
2 onions.
Preparation
1. Fry the onion, cut into half rings, until transparent with the amount of oil indicated in the recipe.
2. Cut the beef liver into arbitrary pieces. In strips, cubes, sticks or slices. But not very large.
3. Sprinkle the liver with flour and transfer to the onion. Fry together until a golden crust appears on the liver.
4. Three cheeses and combine with sour cream. Add 120 grams of hot water to the sauce and stir. You can immediately add salt and pepper.
5. Pour the sour cream and cheese into the fried liver.
6. Cover and simmer for 7-8 minutes.
7. Cut the onion feathers, pour into the pan and turn off. Let the gravy sit on the stove for a while, serve with a side dish or on its own. The sauce will become even thicker as it cools.
Recipe 7: Pork liver gravy in a slow cooker
Similarly, you can prepare gravy not only from pork, but also from any other liver. You can prepare the food in advance, fry it, add everything you need and set it on a timer.
Ingredients
1 carrot and onion;
¼ cup oil;
700 grams of liver;
2 tablespoons flour;
Water or broth.
Preparation
1. Pour the oil into the multicooker container.
2. Cut the onion, three carrots and add to the oil. Cook for 10 minutes on the “fry” mode, but you can also use the baking program.
3. Cut the liver, cleared of films, into 1×3 centimeter rectangles, roll in flour and send to the vegetables. Cook for another 5 minutes.
4. Fill the liver with hot water, which should cover the food by 0.5 centimeters.
5. Salt, pepper, close and turn on the stew for 40 minutes.
6. Open it, add a bay leaf and dried herbs, cover it again and let it sit for about 20 minutes. Serve with any side dishes.
Recipe 8: Puff liver gravy
This gravy recipe is easy to prepare. The products do not need to be fried or mixed. The dish does not require attention; just fold everything in and leave for half an hour. For cooking you will need a deep saucepan or cauldron.
Ingredients
3 onions;
700 grams of liver;
2 carrots;
300 grams of sour cream;
2 tomatoes (you can take 2 tablespoons of paste);
2 cloves of garlic.
Preparation
1. Peel and chop all vegetables. Onions in half rings, carrots in strips, and tomatoes in cubes or small slices. Just chop the garlic.
2. Wash the liver, remove the membranes and cut into cubes.
3. Place onions on the bottom of the cauldron.
4. Then a layer of liver, sprinkle with spices and salt.
5. Place a layer of carrots, then tomatoes. Sprinkle vegetables with salt and pepper.
6. Add a glass of water and chopped garlic to the sour cream, pour it into the cauldron.
7. Cover, let it boil quickly, reduce the heat to low and leave to simmer for 25-35 minutes, depending on the type of liver. Chicken liver cooks the fastest, pork and beef take the longest.
8. As soon as the time is up, open the cauldron, stir the gravy and you’re done! If there is not enough salt or other spices, you can add, stir and let the gravy sit for a few minutes.
To make the gravy successful, only warm foods are added to the fried liver. Broth, milk, sour cream must be heated or diluted with boiling water if the recipe specifies the addition of water.
Pork and beef liver will be more tender if soaked in water. The same technique will help pork liver get rid of its inherent bitterness. But chicken liver does not need such preparation; it itself is tender and pleasant to the taste.
To make it easier to clean the liver from the top film, you can scald the product with boiling water and then simply scrape it with a knife.
The liver loves fats, and with them it turns out much tastier and juicier. Therefore, do not skimp on oil when preparing dishes. You can cook liver with lard or fry vegetables for gravy in it.
If you need to put tomato paste or tomatoes in the gravy, it is better to first fry them in another frying pan and only then put them in the main dish. This technique will make the color brighter and the taste more expressive.
Loading...
