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, 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 is a unique product. It not only has a delicate, 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 for making liver gravy.
Gravy with beef liver and vegetables
- Type of dish: second
- Weight of the finished dish: 800 g.
- Cooking time:
- Energy or nutritional value of the dish:
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.
On a 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.
- Add pieces of liver, a spoonful of tomato paste, salt and spices to the vegetable mixture.
- 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, preparing gravy is necessary only for those who value taste, and not low calorie content.
- 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.
On a 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.
Beef liver prepared according to this recipe is best served with 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. It is not in the classic recipe, but many people like the soft 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.
In culinary science there is a whole section devoted to offal dishes. It so happens that the most popular of them is the liver. Most people prepare this product in a rather monotonous way - fry it in a frying pan. In fact, there are many recipes for various dishes that are no less tasty than the usual pieces of offal browned on the stove. We present to your attention one of these dishes – pork liver gravy.
The dish turns out to be satisfying and no less tasty than meat gravy. For those who do not like liver because of its characteristic bitterness, it is recommended to soak the product in milk for 2-3 hours. You will be surprised how much its taste will improve after this simple procedure. Only pork, beef or veal liver should be soaked; chicken and turkey products do not require this, they are already quite tender and do not have any foreign flavors.
Pork liver is famous for its nutritional properties, so gravy with this product will feed the whole family a hearty and tasty dinner. Preparing this dish is very simple and quick; a detailed, step-by-step recipe will help you with this. Any side dish will go with the gravy - mashed potatoes, pasta, buckwheat or rice porridge, the choice is yours.
Taste Info Second: offal
Ingredients
- Pork liver – 500 g;
- Onion – 1 pc.;
- Carrots – 1 pc.;
- Flour for breading – 4-5 tbsp;
- Vegetable oil – 30 ml;
- Salt and pepper - to taste;
- Tomatoes – 300 g (15 g of tomato paste or 1 tbsp. tomato juice);
- Fresh herbs - to taste..
How to make pork liver gravy
Start preparing the dish by preparing the liver. It must be thoroughly washed under running water and all films removed, because... after heat treatment they become very hard. If you decide to soak the liver, pour milk over it and leave for at least 2 hours. If not, proceed immediately to the grinding procedure. Cut the liver into medium-sized pieces of a convenient shape for you.
Each piece of liver must be rolled in flour. There is a convenient way to do this - put the product in a bag and cover it with flour. Hold it firmly by the edges and shake it thoroughly. Of course, you can coat the liver in the traditional way by pouring flour into a plate and dipping each piece on all sides.
Pour vegetable oil into a frying pan and place on the stove. When it is well heated, add the liver. Fry it over high heat until golden brown.
Peel the carrots and onions, wash and cut into half rings. Send the prepared vegetables to the liver and reduce the flame to medium. If there is no oil left in the pan or there is too little oil, add a little more. Fry everything together for 7-10 minutes.
It's time to make some delicious gravy. Make small cuts on the tomatoes and then pour boiling water over them. Remove the skin, after hot water, it will come off easily. Grind the tomatoes using a blender or meat grinder. Pour the resulting slurry into the pan near the liver. Instead of fresh tomatoes, you can use tomato paste or juice. The first one must first be diluted in 150 ml of water, and the second one must simply be poured into the frying pan. If desired, you can use sour cream instead of tomato paste, then you will get a creamy gravy. Or you can add a dairy product to the tomatoes, then the sauce will turn out original and incredibly tasty. In the first case, you will need about 200 ml of sour cream, in the second - 2-3 tbsp.
Simmer the liver in the gravy for 15-20 minutes. Just before it's ready, add salt and pepper to your liking. If desired, use additional spices, for example, allspice, it will give the dish a magical aroma. Rinse the greens, chop finely and add to the liver, then simmer for another minute. During cooking, the gravy will thicken a little; if you want a thinner consistency, dilute it with boiled water or broth.
Pork liver in gravy is completely ready. Serve hot with any side dish. 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 add 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.
Cut the beef liver into medium pieces and 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 coated as much as possible with flour. Heat vegetable oil in a frying pan, add 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, together with the liver for 4 minutes over low heat.
Next, add chopped onions and fry everything together for another 3-4 minutes.
Pour the remaining flour (1 tablespoon) into the pan and mix everything well. Immediately add broth or water.
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. After a minute, turn off the gas.
Enjoy your meal!
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