Beef liver is the leader in useful properties among all by-products. In addition, the dishes from it are obtained from the budget, and if properly prepared, they are also delicious.
Today we will tell you how to prepare a delicious goulash from beef liver.
Goulash beef liver recipe
Ingredients:
- beef liver - 750 g;
- onion of medium size - 2 pcs .;
- carrots - 1 piece;
- sweet Bulgarian pepper - 1 piece;
- milk - 150 ml;
- mayonnaise - 50 g;
- purified water - 175 ml;
- tomato paste - 45 g;
- garlic - 2 cloves;
- vegetable oil - 75 ml;
- flour - 100 g;
- freshly ground black pepper - to taste;
- thyme - 12 g;
- salt - to taste;
- fresh greens - to taste.
Preparation
Beef liver is washed, cut into small slices and soaked in milk for forty minutes to remove bitterness.
In a deep frying pan or stew pan, fry onion in vegetable oil with onions, until it is browned, then we lay the liver chips, which are stuck in the flour, and fry for another five minutes. Now we throw cut carrots and sweet pepper, pour in water and stew for ten minutes.
After the passage of time, add the mayonnaise, tomato paste, finely chopped garlic, salt, pepper, thyme and cook, covering the lid, for another fifteen minutes.
Ready goulash served with boiled potatoes or porridge, seasoning with fresh herbs.
Goulash from beef liver with sour cream in multivark
Ingredients:
- beef liver - 900 g;
- onion of medium size - 2 pcs .;
- fresh tomatoes - 2 pcs .;
- purified water - 450 ml;
- sour cream - 75 g;
- vegetable oil - 75 ml;
- flour - 60 g;
- freshly ground black pepper - to taste;
- laurel leaves - to taste;
- salt - to taste;
- spices - to taste;
- fresh greens - to taste.
Preparation
My liver, we get rid of the film, blood vessels and cut it in small slices, and the onions are semicircular. In the bowl multivarka add vegetable oil and fry in it pieces of liver and half-rings of onions fifteen minutes, setting the mode "Baking" or "Frying". Then pour in the flour, stir and fry another five to seven minutes. Tomatoes cut into small cubes, throw them to the liver and fry for another seven minutes. We pour the water warmed to boiling, add sour cream, season with salt, pepper and spices and put out the "Quenching" mode for one hour. Ten minutes before the completion of the preparation, add laurel leaves and fresh shredded greens.
Ready tasty goulash from beef liver is served with boiled potatoes, pasta or porridge.