When you need a tasty main dish that does not require a long cooking time, goulash from the liver can be an excellent option for dinner. If you do not know how to cook goulash from the liver, we will help you find the best recipes.
Goulash made from chicken liver
Preparation of a goulash from a chicken liver under this recipe does not take much time and effort, but its taste will please you.
Ingredients:
- liver - 500 g;
- flour - 3 tbsp. spoons;
- carrots - 1 piece;
- onion - 1 piece;
- bay leaves - 2 pcs .;
- vegetable oil, salt and black pepper.
Preparation
Liver wash, peel from the films and fat, and cut into small pieces. Each slice roll in flour, put in a frying pan with oil and fry for a few minutes, so that the flour seizes. Onion finely chop and send to the liver, fry for 2-3 more minutes until it becomes soft. Carrots grate and add them to the frying pan.
Prepare everything together for another 1-2 minutes, then salt, pepper, roll the bay leaf and pour all the water so that it completely covers the meat. Stew the dish for 15-20 minutes so that the water evaporates, and serve with a porridge or mashed potatoes.
Goulash with liver and gravy
Ingredients:
- liver of beef - 800 g;
- water 50 ml;
- sour cream - 150 g;
- onion - 2 pieces;
- flour - 2 tbsp. spoons;
- vegetable oil;
- salt to taste.
Preparation
Rinse the liver and cut it into oblong pieces. Peel onion, wash and chop finely. Put the liver in a frying pan with the oil warmed, there also send the onion and cook all together under the closed lid.
At this time, prepare the gravy. Sour cream in a bowl, add salt and pour in the flour, mix everything and pour in the water - you should get a thick sauce. When the liver is fretted for 10 minutes, pour sauce over it, mix everything thoroughly, reduce heat and cook the dish for another 7-10 minutes. Cook the liver with the sauce with spaghetti or buckwheat.
Pork liver goulash
Ingredients:
- pork liver - 450 g;
- milk - 100 ml;
- sour cream - 100 g;
- flour - 3 tbsp. spoons;
- onion - 4 pieces;
- tomato puree - 3 tbsp. spoons;
- white wine - 3 tbsp. spoons;
- garlic - 1 clove;
- pepper ground sweet and black - to taste;
- seasoning from herbs and salt - to taste;
- vegetable oil.
Preparation
Before preparing goulash from the liver, it must be washed, cut into small pieces and soaked in cold milk for half an hour. At this time, chopped onion fry in oil, pieces of liver roll in flour and send to it. Cook all together for another 10 minutes, then put the liver on a plate and cover to keep it warm.
In the remaining fat in the frying pan, pour 1 tbsp. a spoonful of flour, mix thoroughly, then add the sour cream, tomato puree, spices, chopped garlic, wine and 50 ml of water. Again, mix everything well, bring to a boil, transfer the liver back into the frying pan and boil for 5-7 minutes.
Goulash with liver and sour cream
Ingredients:
- chicken liver - 400 g;
- egg - 1 piece;
- sour cream - 300-400 g;
- onion - 4-5 pieces;
- flour - 1 tbsp. a spoon;
- sunflower little - ΒΌ of a century;
- salt - to taste.
Preparation
Onion peel and cut into half rings, place it in a heated frying pan with butter and fry until golden.
Turn off the fire, salt the liver and evenly put the fried onions on top of it. Pour everything over with sour cream, season with salt again, cover the pan with a lid and simmer the chicken liver for about 20-25 minutes over a small fire. Serve in a warm form with any side dish.
If you decide to diversify the menu with dishes from the liver, then certainly try to cook souffle, or liver cutlets .