Beef liver goulash with onions. Liver goulash. Liver goulash - a delicious and simple recipe

Rating: 3.8/ 5 (3 votes cast)

I am glad to welcome you again to the culinary blog!

I want to tell you how I prepared liver goulash.

This dish will perfectly complement any side dish of cereals, potatoes or pasta, suitable for breakfast, lunch and dinner. Although liver goulash– an everyday dish, it is very tasty, nutritious and healthy. For cooking, you can use any that you like best: pork, beef or chicken.

In general, liver must be included in the diet at least 1-2 times a week, because it contains a lot of useful substances, microelements and essential amino acids. Liver is especially recommended for children, pregnant and nursing mothers, as well as people suffering from kidney and heart diseases. In general, if you want to feed your family healthy and tasty food, do not forget about this product and prepare liver goulash. And on the website http://female-happiness.com/ you can find healthy recipes dishes, as well as self-care tips and much more useful information for women and girls.

Liver goulash prepared from the following ingredients:

1. 500-600 gr. liver:

2. 2 onions;

3. 2-3 spoons of sour cream;

4. 1-2 tablespoons of flour;

5. 2 laurel leaves;

6. 2-3 tablespoons of vegetable oil;

7. a little salt, pepper and your favorite seasoning.

How to cook liver goulash?

Before preparing goulash from the liver, it must be soaked to remove the characteristic bitter taste. It is better to soak in milk for a couple of hours.

Then dry the liver and cut into small cubes.

We clean the onions and cut them into cubes. Heat a deep frying pan and pour vegetable oil and fry.

When the onion becomes transparent, add the liver to it. Mix everything well and fry the liver until a crust forms, adding salt to taste.

Then pour drinking water over the liver so that it slightly covers the contents of the pan, and simmer over low heat for about 10 minutes.

After 10 minutes, add sour cream to the liver goulash and simmer almost until done (it is important not to overcook the liver, otherwise it will become tough and not tasty).

We dilute the flour in half a glass of water, breaking up the lumps well, and add to the contents of the pan. Mix the dish well until it thickens.

Add bay leaf, pepper and seasoning, simmer for a couple of minutes and set aside.

If you have a slow cooker, you can prepare delicious tender goulash not only from liver, but also from any meat.

Liver goulash - a delicious and simple recipe, 3.8 out of 5 based on 3 ratings

More interesting recipes:

Calories: Not specified
Cooking time: Not indicated

Tender pieces of meat, aromatic gravy of vegetables and tomato sauce. It is not surprising that goulash has become popular far beyond the borders of Hungary, and like any well-known recipe, it has many options and variations in preparation. This dish is prepared from pork, chicken, rabbit, turkey, fish and even offal.
We offer you chicken liver goulash with gravy; the recipe with photos will help you prepare it step by step in 15-20 minutes. That’s why they choose a “quick” side dish for it - pasta, rice. The gravy in the goulash turns out thick, rich taste with a pleasant sourness. To dull the harshness of the tomato, at the end of cooking, add a little sour cream or cream and a pinch of sugar to the gravy.

Ingredients:

- chicken liver – 400 g;
- carrots – 1 medium;
- onion– 2 small heads;
- vegetable oil – 3 tbsp. l;
- tomato sauce or tomatoes in own juice– 0.5 cups;
- thick sour cream – 2-3 tbsp. spoons;
- salt - to taste;
- black pepper or paprika - to taste;
- wheat flour – 1.5 teaspoons;
- sugar – 1 pinch;
- water – 0.5 cups.

Recipe with photos step by step:

Cooking goulash from chicken liver differs from other versions of this dish. The liver fries very quickly, so first you need to cook the vegetables until soft, and then add the liver. Otherwise, either the carrots will remain raw or the liver will be overcooked. For the gravy, cut the onion into small cubes and the carrots into short strips.

Wash the liver, remove remaining bile and fat. Cut into medium sized pieces.

Heat the oil in a deep dish (frying pan, saucepan, saucepan). First, fry the onion until translucent or lightly brown until light golden. Add the carrots and fry for three to five minutes until the carrots absorb the oil and soften. But we don’t bring it to full readiness.




Lay out the liver. Increase the heat to fry it faster and evaporate the juice. Stir for even cooking.

When the liver changes color and becomes grayish, season with ground pepper or paprika and add salt to taste. Continue frying until all the juice has evaporated. The fire can be turned down.

Add tomato sauce no earlier than the liver is fried. It will darken and a characteristic smell will appear. fried liver. Mix the vegetables and liver with the tomato, fry for two minutes to make the tomato taste more intense.

Mix sour cream with flour, you should get a thick, homogeneous mass without lumps. We dilute with water. Pour into the pan with goulash, stir and simmer over low heat for about five minutes. Taste and add salt and sugar (if necessary).

By this time the liver will be completely ready, the gravy will thicken, acquire a pleasant taste, and become very aromatic and appetizing. If the gravy turns out to be very thick, add a little water or sour cream and heat it up.

Serve chicken liver goulash with any side dish. Traditionally, mashed potatoes are prepared, but it will be no less tasty with pasta, buckwheat or boiled rice. Bon appetit!

Try the same

Delicious goulash can be prepared not only from beef pulp, but also from offal. Due to the use of gravies and correct culinary processing the dish becomes very appetizing and literally melts in your mouth. By varying the composition of spices, you can get a different final taste.

Let's look at a few tested and famous recipes that will allow you to cook delicious dish for various side dishes.

Beef liver goulash recipe with gravy

Many people don’t like liver because it turns out dry and bitter. In fact, this offal is very appetizing, but it must be prepared correctly, considering the existing rules. Make sure to follow this recipe to prepare your liver in a delicious way. The number of ingredients is for 6 servings.

For beef goulash with gravy, prepare the following set of ingredients: 800 g of liver, a couple of onions, 150 ml of milk, bell pepper, carrots, 75 g of flour, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of tomato paste, 2 garlic cloves, a little thyme, salt and pepper.

Everything is prepared this way:

It is necessary to remove veins and films from the liver, and then wash it and dry it with napkins. Divide into small cubes, place in a bowl and cover with water. Leave at room temperature for 30 minutes;

Peel the vegetables thoroughly and cut them: carrots into small cubes, onions into half rings, and peppers into strips. Pour the flour into a bowl, add the liver slices and mix thoroughly;

Heat the oil in a frying pan and fry the onion in it until golden brown, and after that, add the liver and continue cooking for 5 minutes, stirring. Add pepper, carrots and approximately 100 ml water. Mix everything, boil and cover with a lid. Cook everything for 10 minutes. on low heat;

Finely chop the peeled garlic and chop the thyme. After the allotted time, add sour cream, tomato paste, garlic, thyme, salt and pepper. Mix everything and add 4 tbsp. spoons of water. Simmer covered for 15 minutes. After this, leave to infuse for 15 minutes. Serve with any side dish.

Beef lung goulash recipe

Lung is not a famous offal, but in fact it can be used to make a very tasty dish. The main thing is to follow some culinary rules.

Necessary components: 0.5 kg of lung, 355 ml of broth, 0.5 teaspoon of chopped coriander, 4 garlic cloves, 2 tbsp. spoons of tomato paste, salt, pepper, carrots, onion, bell pepper, 3 tbsp. spoons butter and herbs.

Everything is prepared this way:

The first step is to soak the lung in water for a couple of hours. A similar procedure is necessary in order to get rid of excess blood. During this time, it is recommended to change the fluid several times. After this, rinse the offal in running water, dry it and cut it into slices approximately 3x1 in size. Place it in a large frying pan, add a glass of water and press it on top with a plate or a lid of a smaller diameter. Cook over medium heat for half an hour, adding hot water if necessary. To get rid of the resulting foam, rinse the lung slices in running water;

Peel the carrots and grate them using a huge grater. Remove the seeds and veins from the pepper, and then, together with the onion, cut it into half rings. Add vegetables to light and fry in oil. Until golden brown or soft. Later add the pasta and broth. Simmer everything for 15 minutes. At the end you need to add spices and chopped garlic. Serve with chopped herbs.

Beef heart goulash

The heart is a famous offal from which many various dishes. To make the product soft and tender, you need to follow these recommendations. The perfect side dish for this dish is boiled rice. The number of ingredients is calculated for 4 parts.

To prepare goulash you should take the following ingredients: a heart weighing approximately 450 g, 3 large sweet peppers, chili, a large onion, 225 g of canned crushed tomatoes, 2 tbsp. broth, 5 slices of bacon, 1 tbsp. spoon of paprika and vegetable oil, 2 tbsp. spoons of starch, salt and pepper.

Everything is prepared this way:

First, prepare the heart, from which you need to remove the veins, film and fat. Cut it into medium sized cubes. Cut the peeled onion into half rings and the bacon into cubes. The chili must be cleared of seeds and veins so that the dish is not too hot. Cut it into small slices. Peel the sweet pepper and cut it into strips;

Take cast iron pan and heat the oil over medium heat. Fry the bacon there for a couple of minutes. Then add the onion and when it becomes translucent, add the chili and paprika. After a minute, transfer the contents to a plate and fry the heart in the same oil. When it turns brown, add the fried onions, peppers and tomatoes. Be sure to add salt and ground pepper to taste and pour in the broth. The main thing is that its tier covers the meat. After boiling, place the pan in the oven, which must be preheated to 200 degrees. Cooking time – 1.5 hours;

Mix starch with 2 tbsp. spoons of water and when the heart is ready, pour the mixture into the pan. Serve the goulash with the gravy until thickened.

Beef goulash recipe in a slow cooker

Today, many housewives use a multicooker to prepare a variety of dishes. The goulash in it turns out to be very appetizing, juicy and tender. The number of ingredients is calculated for 3-4 shares.

You should take the following products: 600 g of beef, a couple of onions, bell pepper, 3 tbsp. spoons of tomato paste, 2 tbsp. spoons of sour cream, 1 tbsp. spoon of flour, carrot, 1 tbsp. water, 50 g of herbs and oil, salt, pepper and spices.

Everything is prepared this way:

Rinse the meat, remove films and fat if necessary and divide into medium-sized cubes. Pour the oil into the bowl and select the “Fry” mode in the multicooker. Set the time to 30 minutes. When the oil is hot (about 10 minutes), fry the beef on all sides;

Peel the pepper and onion, cut into cubes, grate the carrots, and then add to the meat. For the sauce, combine water, sour cream, tomato paste and flour. Mix everything with a whisk. Add the sauce to the bowl and turn on the “Stew” mode. Cooking time 1.5 hours. After the sound signal, add chopped herbs, close the lid and leave for another 15 minutes. insist.

Spicy beef goulash recipe

This is a dish for lovers of spicy and spicy dishes. This goulash pairs deliciously with plain rice and mashed potatoes. The perfect dish for winter when you need to warm up. The number of ingredients is for 6 servings.

For this beef goulash recipe, you should prepare the following products: 600 g of beef, 300 g of onion, bell pepper and tomatoes, 335 g parsley, 100 g vegetable oil, a couple of bay leaves, 5 g chili, salt and pepper to taste.

Everything is prepared this way:

Pour vegetable oil into a frying pan and fry the beef slices in it. After the meat becomes golden brown, pour enough boiling water so that the level of water is 2 fingers higher than the beef. Simmer over low heat;

Cut the peeled onion and pepper into large slices, and then fry separately in oil. In another frying pan, fry huge tomato slices. Add all the vegetables to the meat and add spices and chopped herbs. Simmer over low heat until done.

We have presented you with especially primitive recipes that allow you to prepare something delicious and authentic from available ingredients. hearty dish. Be sure to prepare it for your family. Bon appetit!

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

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

• if before preparing a dish the liver is soaked in milk for half an hour, then it will not have a bitter aftertaste;
• the liver must be carefully separated from the film and veins;
• the liver should be cut into small cubes - this way it will turn out juicy and soft;
• Sour cream is best suited as a liver gravy, 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.

Compound:

• beef liver - 900 g;
• 2 onions;
• sour cream - 4 tbsp. l.;
• carrots - 1 pc.;
• red bell pepper - 1 pc. (may not be added);
• 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, spice mixture.

Preparation:

Using this recipe, you can make beef goulash with gravy, but the simmering time needs to be increased a little.

Read also:

Cooking the most tender goulash in tomato sauce

Compound:

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

Preparation:

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

Spicy meat with gravy in a slow cooker

Compound:

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

Preparation:

1. Prepare the liver and cut into cubes.
2. Onions and carrots need to be finely chopped or chopped using a blender.
3. Turn on the “Fry” mode, pour vegetable oil into the bowl 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 pour in water. Its quantity should be determined depending on the desired consistency of the goulash.
7. Switch the multicooker to the “Stew” program.
8. After 20 minutes, open the lid of the multicooker and, sifting through a sieve, add flour.
9. Mix everything and cook until the end of the program.

If you wish, you can add tomato paste to the goulash.

Step-by-step recipes for making liver goulash: basic beef liver, chicken liver with gravy, cream, pork liver with white wine, sour cream and tomato paste, with mayonnaise, tomato paste and leeks

2018-04-04 Irina Naumova

Grade
recipe

5656

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

6 gr.

Carbohydrates

9 gr.

148 kcal.

Option 1: Liver goulash - classic recipe

The liver is very useful, it contains many elements. To make it very tasty and juicy, goulash is prepared from it. Any liver of your choice will do; beef is most often used. Some people prefer chicken, turkey, or pork liver. The side dish can be potatoes, rice, pasta or pasta, buckwheat or pearl barley porridge- it all depends on your preferences. We'll start with basic recipe from beef liver and offer several options.

Ingredients:

• six hundred grams of beef liver;
• two onions;
• three tablespoons of sour cream;
• two tbsp flour;
• half a liter of milk for soaking;
• two laurel leaves;
• two tablespoons of vegetable oil;
• a couple of pinches of salt;
• a couple of pinches of black pepper.

Step-by-step recipe for liver goulash

Rinse the liver, cut off the films and place in a bowl. Pour in milk and leave for an hour and a half. This is done in order to remove bitterness.

Drain the milk, let the liver dry a little and cut into small pieces.

Peel the onion heads, cut off the base and cut into squares.

Place a deep frying pan on the fire, pour in oil and heat. First we send the onions to fry.

As soon as the onion becomes transparent, add pieces of liver and mix. Sprinkle with salt and pepper and fry until lightly crusted on the liver.

Add water to the pan until it covers the contents. Put laurel leaves. Cook for another ten minutes.

It's time to add sour cream and mix. Cook until almost completely soft.

We dilute flour in one hundred milliliters of water and pour it into a frying pan, stir until the lumps dissolve and simmer until the mass thickens.

Simmer for a couple more minutes and remove from heat. It is important not to overcook the liver so that it does not turn out tough.

We got a tender and soft beef liver goulash with sour cream sauce. You can boil pasta or rice as a side dish.

Option 2: Quick liver goulash recipe

To prepare goulash quickly, we need chicken liver. We don't have to make much effort to make it soft and tender. Add some vegetables and make gravy.

Ingredients:

• five hundred grams of chicken liver;
• onion head;
• one carrot;
• two cloves of garlic;
• three tomatoes;
• half a bunch of dill and parsley;
• three tbsp tomato paste;
• two tablespoons of sour cream;
• spices to taste.

How to quickly cook liver goulash

At first chicken liver need to be freed from films and washed. Let excess liquid drain and cut into pieces.

Grate the peeled carrots coarsely or cut into strips. Chop the onion into half rings. Rinse the tomatoes, cut into thin slices, and cut the garlic into slices.

Wash and chop the greens.

First, fry the liver in a heated frying pan with oil. It will take us about five minutes.

Separately, in another frying pan, fry the onions and carrots until soft.

Add roasted vegetables, tomatoes, garlic and herbs to the liver. Mix everything and simmer for a couple of minutes.

Add tomato paste and sour cream. Spices. Pour in half a glass of water and bring to a boil. Next, cook over low heat with the lid closed.

We'll need about twenty minutes. Serve hot with side dish and gravy.

Option 3: Liver goulash in cream

We will not soak it in milk. The main ingredients for the gravy will be cream and a little tomato paste. For piquancy, add a little paprika and garlic. Take any liver you like - this is a universal recipe.

Ingredients:

• five hundred grams of liver;
• two hundred grams of flour;
• three hundred ml of heavy cream;
• onion head;
• one carrot;
• red and orange paprika pod;
• three cloves of garlic;
• one tbsp tomato paste;
• forty ml grows oil;
• salt and pepper.

Step by step recipe

Rinse the liver thoroughly, cut off the films and veins. Cut into small pieces.

Roll all the pieces in flour. Heat the oil and add garlic pressed through a press. Fry the liver over medium heat.

Cut the onion into half rings, carrots into small cubes, and paprika into pieces. Add to the liver pieces, mix and continue frying.

Add tomato paste, salt and pepper. Simmer a little more and pour in the cream. Stir, cover with a lid and simmer for about seven minutes, and then remove from heat.

Do not cook for more than ten minutes; the liver should remain soft and tender.

Option 4: Liver goulash with white wine, sour cream and tomato paste

We will cook from pork liver, for more taste we will add a little white wine and herbs. The goulash will turn out exquisite and very tasty.

Ingredients:

• five hundred grams of pork liver;
• one hundred ml of milk;
• four onions;
• two cloves of garlic;
• one hundred grams of sour cream;
• two tbsp tomato paste;
• three tablespoons of white wine;
• tea l Provençal herbs;
• a couple of pinches of salt and a ground black pepper;
• grows oil for frying;
• half a teaspoon of paprika.

How to cook

Rinse the pork liver, remove the films and cut into pieces. Place them in a bowl, add milk and leave for half an hour.

Finely chop the onion and start frying in a frying pan with hot oil. Bring until lightly browned.

Dip pieces of pork liver in flour and add to the onion, continue to fry together for about ten minutes.

Season with salt, pepper, stir and place in a bowl, covering with foil or cling film. The liver should not cool down.

Separately mix sour cream and tomato paste.

We clean the garlic and pass it through a press; it can also be grated on a very fine grater.

Heat the oil that remains in the pan again. Add a tablespoon of flour and stir.

Then add sour cream with pasta, garlic and mix again.

Add herbs and paprika, pour in wine and about a glass of water. We are waiting for everything to boil.

Transfer the liver to the frying pan, stir and simmer for another seven minutes, covering with a lid. Then turn off the fire.

The goulash turns out to be very aromatic, spicy and surprisingly tasty.

Option 5: Liver goulash with mayonnaise, tomato paste and leeks

Let's take beef liver. Add onions, carrots and leeks to the goulash. The gravy will be water, flour, tomato paste and mayonnaise.

Ingredients:

• seven hundred grams of beef liver;
• two carrots;
• two onions;
• one leek;
• three tbsp tomato paste;
• three tablespoons of mayonnaise;
• half a liter of water;
• three tbsp flour;
• spices.

Step by step recipe

As usual, we clean the liver from films and veins, wash it and chop it into medium pieces.

Heat a frying pan with oil and start frying the liver pieces. When it softens, you can sprinkle with salt and ground pepper to taste.

Bring to readiness and transfer to a bowl.

We peel the carrots and cut them into very thin strips, and the onions into half rings or quarters - most importantly thinly.

Fry the vegetables until golden brown. You can use the same frying pan in which you cooked the liver.

Transfer to a bowl with liver pieces.

Wipe the pan with napkins or use another one. Heat the oil, add flour and fry it until golden brown. The flour must be stirred constantly.

Pour in a little hot water and stir until the lumps dissolve.

Mix mayonnaise and tomato paste separately, add water and stir.

Pour the mixture into the frying pan, add spices to taste and stir vigorously.

Add liver with fried vegetables to the frying pan. Stir and cover with a lid.

During this time, we need to rinse and cut the leeks into thin rings. Place it in a frying pan, stir and simmer for a couple of minutes.

Remove from heat and let sit for about fifteen minutes for greater flavor and aroma.

Note to the hostess: If you like garlic, you can add a little. We peel a couple of large cloves, pass them through a press and add them at the moment when we have diluted the tomato mass with water in a frying pan. Then the liver and leeks are introduced.