Meat sauce is no longer a novelty on our tables. Many of its variations, we are served every day to your favorite side dishes on weekdays, and on a holiday. Standing alone is a sauce from the liver - a dish a little less common, but no less delicious. We suggest that you try the recipes below and see for yourself.
Beef liver
The basic recipe for gravy from beef liver does not know any analogues. Thick and aromatic sauce, combined with golden slices of liver, dilute the slices of mushrooms, thanks to which, the gravy differs not only in flavor, but also in flavor.
Ingredients:
- beef liver - 500 g;
- champignons - 350 g;
- onions - 2 pcs .;
- garlic - 2 cloves;
- flour - 1 tbsp. a spoon;
- butter - for frying;
- salt, pepper - to taste.
Preparation
Before you cook the sauce with the liver, the liver itself should be thoroughly cleaned of films and ducts, rinsed thoroughly and cut into thick straws. Also we cut mushrooms with plates and onions by thin semirings.
In a frying pan fry mushrooms with onions until soft and light golden in color. We put to the frying pieces of liver, a little chopped garlic, season everything and fry until the liver grasps. Then, pour all the glass of water and stew together until the liver is completely ready. If before this time the gravy has not thickened, it should be supplemented with a small amount of sifted flour.
Sweet liver of the pork liver
The classic sauce of pork liver on bacon just needs to be on your table. Aromatic, with light notes of port wine, it will well complement the side dish of mashed potatoes or various cereals.
Ingredients:
- pork liver - 150 g;
- vegetable oil - for frying;
- flour - half a century;
- bacon - 4-5 slices;
- onions - 1 pc .;
- garlic - 2 cloves;
- butter - 50 g;
- vegetable broth - 245 ml;
- port wine - 2 tbsp. spoons;
- sour cream - 1/2 table;
- salt, pepper - to taste.
Preparation
In a frying pan, melt the butter and fry on it the thin rings of onions until soft. Sprinkle the onion roast with a tablespoon of flour, mix and pour in the vegetable broth . As soon as it thickens, add port.
In another frying pan, fry the bacon, and on the melted fat brown the pieces of peeled liver and boneless in the flour. Add sour cream and liver to gravy and stew all together for about 10-15 minutes. Season with salt and pepper to taste.
I can pour a liver and sour cream from a liver in a multivark, preferably it is desirable to use "Baking" mode and fry it first with bacon and onions, after adding the liver, pour broth and stew for 20-25 minutes.
Chicken liver filling
Chicken liver is casting its delicate, literally creamy texture. Why not take advantage of this product, and not cook a thick sauce from a chicken liver?
Ingredients:
- chicken liver - 250 g;
- vegetable oil - 2 tbsp. spoons;
- onions - 1 pc .;
- garlic - 3-4 cloves;
- water - 1 1/2 items;
- vinegar - 3 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- bread crumb - 1/3 of a century;
- salt, pepper - to taste.
Preparation
Chicken liver is washed, drained and pierced with the help of a pale blender. In a frying pan, warm the vegetable oil and fry it finely chopped onions for about 5-7 minutes, until soft. Add the garlic and continue cooking for another 30 seconds. We pour into the roast the chipped liver, add sugar, vinegar and bring the sauce to a boil.
To make the sauce get thicker, you can add flour or fresh bread crumbs. After 5 minutes it will be necessary to season the dish to taste and whip until smooth with a blender. Ready-made sausage from chicken liver is well suited for pasta, potatoes and even meat.