Would you like to feed your household not only a hearty and tasty, but also a healthy dinner? Then cook beef liver goulash with gravy. This dish is rightfully considered valuable for our body, because the liver contains a large amount of iron that we need so much. In addition, such a dish is quite dietary, so it can be safely included in the diet of everyone without exception.

Just before browning, peel about 4 buds, chop finely, add and fry thoroughly. Sugar, salt, some soup. Marjoram, thyme, allspice, bay leaf, chili. To dust. Cut the liver into pieces. Approximately 30 g of grease quickly fry, dust with flour and fry with frequent turning until more blood escapes. Remove from saucepan, set aside. Add the rest of the fat to the skillet, then fry the onion rings until golden brown, add the paprika powder, fry it briefly and rub with the tomatoes.

Season with spices, boil to the desired consistency, and then let the liver again and briefly. Fry the onion in a pan until golden yellow dough, pour in, boil, season with vinegar and salt, add cream and liver. What does each meat dish more juicy? It doesn't always have to be an instant solution out of the bag because there is a lack of uniformity in flavor. The motto is even a culinary spoon for a swing. Luckily, you can make your own dark sauce. With ingredients such as fruits, mushrooms, herbs or alcohol, each dark sauce becomes a delicious delicacy that gives your food a special, smart touch.

Before you start cooking goulash from beef liver with gravy, let's get acquainted with a few simple secrets that will help us create a truly culinary masterpiece:

  • if the liver is soaked in milk for half an hour before cooking, then it will not have a bitter taste;
  • the liver must be carefully separated from the film and veins;
  • the liver should be cut into small cubes - so it will turn out juicy and soft;
  • sour cream is best as a gravy for the liver, but it can be replaced with classic yogurt without additives;
  • beef liver goulash goes well with any side dish: boiled potatoes, pasta, cereals.

Beef liver goulash with gravy: recipe with photo

You will spend only 40-50 minutes of your time preparing goulash according to this recipe, and the taste of the dish will exceed all your expectations.

Beef liver goulash cooked in a slow cooker

Dark sauce is the icing on the cake of every great Sunday meal. But on any other day, no one should complain about the dark sauce pouring over the schnitzel. The dark sauce goes well with red meats such as beef, horse, lamb and duck. Even innards, such as liver, go with a strong dark sauce, like a fist over an eye. The fact that dark sauce and dark meat are so well understood is mainly due to the essence of pike: the mystery is a set of brothers, possible remains of meat and bone.


Compound:

  • beef liver - 900 g;
  • 2 onions;
  • sour cream - 4 tbsp. l.;
  • carrots - 1 pc.;
  • red bell pepper - 1 pc. (you can not add);
  • milk - 150 ml;
  • sifted flour - 0.5 tbsp.;
  • tomato paste - 1 tbsp. l.;
  • vegetable oil - 3 tbsp. l.;
  • 2 cloves of garlic;
  • water - 100-150 ml;
  • salt, a mixture of spices.

Cooking:



According to this recipe, you can make beef goulash with gravy, only the stewing time needs to be slightly increased.

This way, you really get the most out of your food and effortlessly excel in every meal. When the meat is plastered, there is definitely one or the other rag sauce on the plate. Hardly anyone would refrain from wiping up the residue delicious sauce a piece of potato or soft dumplings.

Dark Sauce: A Poem

Like any other sauce, dark sauce consists mainly of a flavoring agent, a binder, and an aromatic supplier. Like flavor - drum whirl - of course fat in different options, with dark sauce is butter or cream. The binder is used to create a creamy cream sauce from various ingredients. Aromatic suppliers are anything that tastes good: herbs and mushrooms, fruits and vegetables, alcohol and pastes, because you can create a different dark sauce every time. There are several ways to get dark sauce on the table.

Cooking the most delicate beef liver goulash with tomato sauce


Compound:

  • beef liver - 900 g;
  • tomato paste - 4-5 tbsp. l.;
  • 2 onions;
  • flour for rolling the liver;
  • water - 250 ml;
  • vegetable oil;
  • salt and a mixture of spices.

Cooking:

  1. We prepare the liver in the already known way and cut into small pieces.
  2. Heat up the pan, add oil. Now you need to put pieces of the liver into it. To do this, roll them alternately in flour and lay them out in such a way that each piece touches the bottom of the pan.
  3. Fry the liver for five minutes. Attention: the fire should be medium.
  4. Turn the liver pieces over and fry on the reverse side for five minutes.
  5. Now the liver needs to be transferred to a saucepan and salted.
  6. Onions should be cut into strips and fried until tender. Tip: do not use the oil left after the liver to fry the onion.
  7. Preparing the sauce: tomato paste Mix well with water until smooth.
  8. As soon as the onion is ready, add the liver to it, tomato sauce and spices. If necessary, you can salt a little. We mix everything.
  9. When the sauce boils, the fire needs to be slightly reduced. Simmer the goulash for about 15 minutes.
  10. After the specified time, our dish is ready.

Beef liver goulash cooked in a slow cooker


Back to the Basics: Every Dark Sauce Has a Base

The sweetener for flour is obtained quickly and does not need a large amount. After the meat is fried, the set is dissolved with a little water and boiled slowly. A small set of brothers can be served well with steamed onions. To sweat the flour, the liquid should be as cold as possible, that is, in the refrigerator with it. Mix some butter in a saucepan and sift the same amount of flour over it. So no one should bite on the dumplings afterwards, the snowball is used immediately. In order for your dark sauce to darken too, you will now brown the flour.

Compound:

  • beef liver - 700 g;
  • 2 onions;
  • 1 carrot;
  • sifted flour - 3-4 tbsp. l.;
  • vegetable oil;
  • water;
  • a mixture of peppers and salt.

Cooking:

  1. Prepare the liver and cut into cubes.
  2. Onions and carrots need to be finely chopped or chopped with a blender.
  3. Turn on the "Frying" mode, pour into the bowl vegetable oil and fry the onion for 3-4 minutes.
  4. Add the liver to the bowl with the onion and fry until the blood stops coming out of it.
  5. Add carrots and fry for 2-3 minutes.
  6. Now you need to add water. Its amount should be determined depending on the desired consistency of goulash.
  7. We switch the multicooker to the "Extinguishing" program.
  8. After 20 minutes, open the lid of the multicooker and, sifting through a sieve, add the flour.
  9. Mix everything and cook until the end of the program.

Optionally, you can add tomato paste to the goulash.

Salt water is removed from the refrigerator and added to the sauce. Let it boil for ten minutes, liquid gold will be ready. Action is also known as energy broth and is basically a liquid that is produced when meat and vegetables are cooked. Important for a dark sauce is a sharp frying of meat, because it is dark fried flavors that provide the desired coloration. Carbohydrate-rich vegetables such as carrots, onions, or celery provide caramelization when sautéed, which adds flavor and a darker color to the sauce.

Dark sauce and its colorful world

When boiled with water, wine, or broth, the fat and gelatin from the meat mixes with the flavors of the vegetables. Whip and beat snow, beat, beat, fat and gelatin can combine. Add butter, cream or egg yolk, and the heart will be a hearty and delicious dark sauce. Flour sweetener and back is almost a dark sauce Magherita pizza. As a base, they are perfect for culinary experiments in sauce, with each new ingredient you give them a new twist. Once the foundation stone is laid, you can season your dark sauce with herbs, berries, mushrooms, or alcohol.

As you can see, cooking goulash from beef liver is absolutely not difficult. Feel free to add new ingredients and experiment with gravy. Cook with pleasure and bon appetit!

So, first, 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 shell of the liver - there should be no scratches or bubbles on it, its shell should be even. Well, we have chosen the liver, and now let's prepare the gravy.

If you want to give your dish a fruity note, you can explain juniper, elderberry, orange, or lemon in your gravy sauce. For a tasty sauce, you can relax in the herb garden: rosemary, thyme, tarragon, or marjoram are popular favorites for your brown gold. Strong sherry or intense red wine can turn your dark sauce into a liquid dream. Most recently, when grandma announces a visit, you lie with sherry gold properly. Also honey, mustard or balsamic make themselves perfect in a dark sauce.

Recipe:

Beef liver, if it is frozen, must be completely thawed and then rinsed in running cold water. Cut the liver into large pieces. If desired, you can chop the liver and finely, this will not affect the further preparation of the dish.


The process of preparing a delicious and appetizing liver with gravy

In general: beginners in dark sauce prefer step by step seasoning. To feel the intensity of the flavors of the respective herbs, fruits, or other ingredients, you concentrate on the first ingredients on the individual ingredients. Thus, wild creations and bold combinations guarantee complete success.

The next time a juicy steak, delicious roast or crispy schnitzel appears on the menu, you're shaking the dark sauce as freely as you would your whole meal. And if you don't know what you want to eat for your dark sauce, take a look at our collection of recipes, where you will soon find the perfect partner for your little pies. No matter what culinary accompaniment you choose, your dark sauce will certainly be plastered to the last drop.

Finely chop the peeled onion.


Peeled carrots grate on the largest grater.


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

It sounds like a lie, but here at home the kids love liver. When I take too long to buy, they blame me. It even seems that advertising Mom, buy broccoli? Do you remember? So if you're one of us and like liver, make these steaks in there you'll love, and if you want a different liver option, click and see how to make it breaded.

Mix well and leave there for about 15 minutes. Then drain the steaks and season with minced garlic and salt. Let seasoning a little to taste. Then heat up a frying pan, pour in some oil, and fry the steaks without placing too much at a time. Turn the liver when it has gold on one side. Go frying the steaks and leave in the dish. Now let's fry the onion.


As soon as 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, switching the heat from low to medium. After boiling, again reduce the heat to a small one and cook the gravy for another five to ten minutes, while stirring it very often.

If the pan you used to fry the steaks is badly burned, wipe down the paper towel to get the excess and pour in more oil. Add the onion rings, let it heat up and fry the onion, stirring occasionally. When onions are golden brown season with salt and place over grilled liver steaks and serve hot.

Why does liver steak get drunk?

Click on the photos to enlarge. Liver steak is neither double: there are those who love and hate. And the hardest one for those who don't like this type of meat is not always the taste, but the strong smell it has while cooking. If you want to figure out a trick that can do away with this difficulty, you'll be surprised how easy it is.


That's it, beef liver gravy is ready. You can serve it with buckwheat porridge, boiled rice or boiled pasta. Enjoy your meal!


Author Anna Blinova