→ Beef liver goulash with tomato paste. How to cook beef liver goulash with gravy. Video: Beef liver goulash recipe

Beef liver goulash with tomato paste. How to cook beef liver goulash with gravy. Video: Beef liver goulash recipe

It is not always possible to purchase tasty and fresh fresh meat, and in such situations, goulash from beef liver with gravy. This dish, prepared in an elementary and simple way, accessible recipe, will turn out to be no less tasty and nutritious. In addition, there is no need to separately tell any adult about the benefits of this by-product. The liver is a real storehouse of vitamins and the richest source of microelements valuable for the body. So the offered delicacy will not only pleasantly diversify your daily menu, but will also bring a lot of benefits to it. That’s why you shouldn’t ignore or neglect these kinds of recipes. After all, they turn out to be a combination of budget, accessibility, great taste and benefits.

Cooking time – 20 minutes.

Number of servings – 4.

Ingredients

To prepare an appetizing addition to a wide variety of side dishes for lunch and dinner, we need the following set of ingredients, which can be collected at the market, in an elite supermarket, and in an ordinary store:

  • beef liver – 700 g;
  • onion – 2 heads;
  • sour cream – 450 g;
  • vegetable oil– 4 tbsp. l.;
  • flour – 150 g;
  • salt and ground pepper - optional.

How to make beef liver goulash with gravy

You don't know how to cook beef liver goulash with a delicious and thick gravy? Then add the one offered here to your culinary repertoire. step by step recipe with photos and some practical tips. You can see for yourself in practice that there is nothing complicated in preparing this dish. However, it definitely tastes no worse than goulash made from beef or pork itself, all with the same sour cream-based gravy.

  1. First of all, prepare all the required products.

  1. The onions will need to be peeled and rinsed a little in running water. Do not forget to dry the vegetables so that water does not get into the hot frying pan - then the oil will “shoot” very strongly. Cut the prepared onions into small cubes. Place a frying pan on the stove and pour a little vegetable oil into the dish (just a couple of tablespoons is enough for frying onions). Place the onion slices into a preheated frying pan. Fry for literally 5 minutes so that the onion becomes softer and more transparent. There is no need to bring it to a golden color.

  1. Meanwhile, return to the liver. All veins and films must be cut off from it. It is recommended to rinse the offal a little and blot it with napkins. Cut the beef liver into small pieces.

On a note! To make beef liver goulash more tender and soft, it is first recommended to soak the offal in milk or cream for 30-60 minutes. You can also use water.

  1. We take a separate bowl. We will place the chopped liver into it in small portions and bread it in flour, carefully sprinkling it on each side.

  1. Place another frying pan on the stove. Set the fire to low. Pour a couple more tablespoons of vegetable oil onto the hot surface.

  1. Place liver in hot oil. Fry on one side for 3-4 minutes.

  1. Then the liver should be carefully turned over with a culinary spatula and fried for the same amount of time.

  1. Now you can send the fried beef liver onion.

  1. Everything needs to be mixed properly. The mixture should be salted and simmered over the fire for a couple more minutes.

On a note! The dish will turn out very tasty and incredibly tender if you sprinkle it with a pinch of granulated sugar.

  1. All that remains is to dilute the sour cream with a small amount of drinking water - literally 50 ml is enough. The dressing should be poured over the almost finished goulash. Wait until it boils and simmer our culinary composition over the lowest heat for literally 2 minutes under a closed lid.

What can you serve with beef liver goulash with gravy?

As you may have noticed, preparing a delicious and satisfying beef liver goulash with sour cream-based gravy is very simple. But what can you serve this delicacy with? healthy dish to the table? Here are just a few options that prove in practice the versatility of this dish. This version of goulash goes well with:

  • with boiled rice;
  • with mashed potatoes;
  • with boiled or steamed vegetables;
  • with buckwheat;
  • with any type of pasta.

You can find your own combinations!

Goulash is an old Hungarian dish, which from time immemorial has been made from beef or lamb. However, culinary experiments do not stand still. Now many of its variations have already been invented, and one of them is from the liver. Let's talk about this.
Recipe contents:

The luxurious combination of sunny tomatoes, bright sweet peppers, rich taste of meat, vegetables, herbs and spices will leave few people indifferent. However, time does not stand still and classic recipe culinary experts introduced new notes by experimenting with ingredients. So, such dishes include liver goulash, which was born on the basis of the famous old recipe. Some are biased towards dishes made from offal, considering them simple and ordinary. But once you try homemade goulash with liver, you will forever remain fans of this dish.

You can use any liver for the recipe. The main thing is to know how to properly process each variety. For example, beef is often bitter. Soaking the offal in water or milk for half an hour will help get rid of bitterness. It is worth noting that any liver is a storehouse of useful elements necessary for our body. A liver dish can provide the daily requirement of magnesium, iron, vitamin A, zinc, sodium, and phosphorus. Dishes made from this offal improve blood clotting, vision and hair, strengthen bone tissue and reduce thrombosis. And in general, it is advisable to include liver in the menu at least once a week.

  • Calorie content per 100 g - 151 kcal.
  • Number of servings - 3
  • Cooking time - 1 hour 10 minutes

Ingredients:

  • Chicken liver - 800 g (any other variety is possible)
  • Carrots - 1 pc.
  • Onions - 1 pc.
  • Tomatoes - 2 pcs.
  • Garlic - 3 cloves
  • Sour cream - 2 tbsp.
  • Tomato paste - 2 tbsp.
  • Parsley - small bunch
  • Salt - 1 tsp. or to taste
  • Ground black pepper - a pinch
  • Bay leaf - 3 pcs.
  • Allspice peas - 4 pcs.
  • Vegetable oil - for frying

Step-by-step recipe for making liver goulash with gravy


1. Wash the liver, cut off the film, remove veins and vessels. Then place on a paper towel and blot dry. Cut into medium pieces.


2. Prepare all vegetables (carrots, onions, garlic, tomatoes) and herbs. Wash them all first. Peel the carrots, onions and garlic. Cut all the ingredients into strips and finely chop the parsley.


3. Place the frying pan on the stove, pour in vegetable oil and heat. Add onions, carrots and garlic. Bring them until lightly golden over medium heat, stirring occasionally.


4. In another frying pan, split the oil, set the temperature to slightly higher than medium and add the liver. Fry it, stirring occasionally until golden brown.


5. Place sautéed onions, carrots, herbs and tomatoes in the pan next to the liver. Stir, turn the heat to medium and continue frying for about 10-15 minutes.


6. Season the goulash with salt and pepper, add bay leaf and peppercorns, pour in sour cream and tomato paste.

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.

Goulash is a dish that has been loved by more than one generation. After all, it has many recipes and does not require special skills to prepare.

Each housewife prepares goulash in her own way and has certain secrets that make the main ingredient tender and juicy.

After all delicious goulash from beef liver is possible only if the main product is properly processed.

Principles for preparing beef liver goulash

Despite the fact that there are many recipes for preparing this dish, which differ in the products used, the principle of preparing beef liver goulash is the same for all.

The essence of preparing this dish is to pre-fry all the ingredients, mix them and then stew them using sauce.

If the products are fresh (especially beef liver) and the technology for their preparation is consistent, then the end result will be delicious dish, which will certainly remain appreciated.

Beef liver goulash with sour cream

This is perhaps the most popular goulash recipe. In addition, its preparation does not require many ingredients, and even a beginner in cooking can master the technology.

Ingredients:

500 grams of beef liver;

2 medium sized onions;

250 grams of sour cream;

Creamy or olive oil;

Spices to taste;

A glass of milk.

Cooking method:

Pre-cleaned and washed beef liver must be cut into small pieces, the optimal thickness of which should not exceed 2 centimeters. Place the chopped liver on a paper towel to remove excess liquid. At this time, finely chop the onion and fry it until golden brown in oil and remove from the pan. Place the liver, dredged in flour, into the frying pan in which the onions were fried and fry for five minutes, remembering to turn it over. When a crust has formed on the liver, reduce the heat, add onion and sour cream to it, and leave on low heat for 20 minutes. At the end of the stewing, add salt and seasonings to the dish.

Beef liver goulash with tomato sauce

Savory dish, which will appeal to lovers of spicy foods, is quite simple to prepare.

Ingredients:

Half a kilo of beef liver;

2 medium carrots;

2 medium onions;

1 small leek;

100 grams each of tomato paste and mayonnaise;

Half a liter of water;

Oil for frying;

Spices and salt.

Cooking method:

Initially, we will need to get rid of the films on the liver and cut it into medium cubes, and then fry it on sunflower oil(5 - 7 minutes will be enough), and only at the end of frying can you add salt and spices. After this, transfer the liver to a cauldron or other container intended for preparing goulash. Then cut the carrots into strips, the onion into half rings, fry until tender and combine with the liver. Now you can start cooking tomato sauce for our beef liver goulash. To do this, fry two tablespoons of flour in a frying pan without adding oil for several minutes, remembering to stir, and gradually add water, tomato paste and mayonnaise. Leave the gravy on low heat for 10 minutes, during which time finely chop the leeks and add to the sauce. Spices and salt are also added to the sauce. Remove the gravy from the heat and combine it with the liver and vegetables and simmer for another five minutes in a cauldron.

Beef liver goulash with mushrooms

The main ingredients of this goulash are liver and mushrooms, which go well together. Mushrooms add some lightness to this dish. For goulash, it is better to give preference to champignons, because they do not need long heat treatment, which will significantly reduce the cooking time.

Ingredients:

400 grams of beef liver;

5 large mushrooms;

One large carrot;

Two onions;

100 grams of tomato paste;

200 grams of sour cream;

Oil for frying (sunflower or olive);

Fresh herbs;

Seasonings, salt.

Cooking method:

Cut the prepared, washed liver into thin slices, fry in oil until half cooked and then transfer to a container where the goulash will be prepared. The liver needs to be salted a little. We also cut the peeled mushrooms into slices and fry them in the same frying pan where the liver was cooked before, for 5 - 7 minutes, and place them in the same container.

Finely chop the carrots, chop the onion into half rings and fry in butter, like the previous goulash ingredients, then combine with liver and mushrooms.

After all the ingredients are fried, you can start preparing the sauce. To do this, you will need to fry 2 - 3 tablespoons of flour in a dry frying pan, stirring to avoid its burning and gradually add sour cream and tomato paste into it. If you chose too rich sour cream for the sauce and it turns out thick, the situation can be corrected by adding a small amount of water. Leave the sauce on low heat for 5 minutes, and at this time chop the greens and chop the garlic. Pour the finished sauce into a container with our ingredients, add herbs, garlic, spices, salt to taste and simmer over low heat for 10 minutes.

Beef liver and chicken heart goulash

An interesting combination of liver and chicken hearts offal lovers will love it. This recipe is quick to prepare, and the result will exceed your expectations.

Ingredients:

300 grams of beef liver;

300 grams of chicken hearts;

One sick carrot;

Two medium onions;

Green onions, dill, parsley, basil;

Seasonings, salt;

Sunflower oil;

A glass of milk;

A glass of sour cream.

Cooking method:

To prepare such goulash, you need to prepare the liver and hearts. To do this, the film is removed from the liver, it is cut into small pieces and sent to a hot frying pan to be fried in oil.

At this time, we clean the hearts, cut them into two parts and combine them with the liver. 5 minutes are enough to fry these ingredients, after which they are transferred to a container and lightly salted. Fry finely chopped onions and carrots in a frying pan. Then the vegetables are transferred to the same container as the liver with hearts.

To make the sauce thick and rich, fry the flour in a dry frying pan, add sour cream, milk and stir for several minutes, then pour it into a container with our ingredients, add salt, add spices, finely chopped herbs and leave to simmer on low fire for 15 minutes.

Beef liver goulash with beans

Liver and beans – great combination, which makes the taste of the dish subtle and refined.

Ingredients:

400 grams of beef liver;

200 grams of canned red beans;

Medium carrots;

Medium bulb;

A mixture of peppers, seasonings, salt to taste;

A glass of cream;

Fresh dill, parsley;

Sunflower oil.

Cooking method:

First you need to clean the liver, rinse it and cut it into medium pieces. Then roll the liver in flour and fry over high heat in sunflower oil. While the liver is fried, cut the peeled carrots and onions into cubes.

The liver is removed from the heat and salted, transferred to a container intended for further preparation of goulash. Next, we start frying the chopped vegetables. After frying, combine the vegetables with the liver, place the red beans there and pour in cream.

Place the container on low heat, add salt, pepper and other seasonings and simmer over low heat for 10 minutes. At the end of cooking the goulash, add chopped dill and parsley.

Beef liver goulash with sweet peppers and tomatoes

The combination of sweet peppers, tomatoes and beef liver will make the goulash incredibly juicy and tender.

Ingredients:

600 grams of beef liver;

Big Bell pepper;

Large tomato;

Medium carrots;

Large onion;

Half a liter of cream;

Seasonings, salt;

Butter;

Fresh greens.

Cooking method:

We clean the liver from films and veins, wash it well and cut into cubes. Place the liver on a paper towel to remove excess moisture.

Then put it on a hot frying pan and fry on all sides until a crust forms. Place in a bowl prepared for preparing goulash, add salt and spices.

Simmer over low heat for five minutes and begin to gradually add the cream. Pour the resulting sauce from vegetables and cream over the liver, add salt, spices and simmer for 10 - 15 minutes. At the end, add the greens.

Beef liver goulash - tricks and useful tips

Beef liver is a complex product that is quite easy to spoil if you do not follow the basic rules or technology for its preparation. And if the main ingredient is spoiled, it is difficult to prepare a decent dish. Therefore, in order for the goulash to always turn out tender, juicy and tasty, you must adhere to the following recommendations:

In order for the goulash not to taste bitter, it is necessary to process the liver. It can be soaked in milk for several hours, which will not only remove the bitterness, but also make its smell softer.

Since the liver is pre-fried to prepare goulash, it must retain its juiciness and not become dry. This can be achieved in three ways:

1. A few hours before cooking the liver, sprinkle it with soda. Afterwards, rinse thoroughly with water. This will make your liver softer.

2. Before frying, always roll the liver in flour or breadcrumbs. The crust formed from flour or crackers during the frying process will help preserve the juiciness of the liver.

3. Salting and peppering the liver before starting its preparation is strictly prohibited, because salt promotes the release of juice, which we will lose during the cooking process. Therefore, to achieve the juiciness of the goulash, salt the liver after it has been fried.

To make the pieces of liver in the goulash soft, be sure to remove the film that is on it.

For goulash, cut the liver into small pieces that can be cooked quickly. After all, large pieces of liver often turn out overcooked and dry.

Do not overdo it with the cooking time of the liver, because it is enough to fry it in oil for just a few minutes to bring it to readiness.

Onions - 2 pcs.

Sweet pepper - 1 pc.

Flour - 0.5 cups

Sour cream - 3 tbsp. l.

Tomato paste - 1 tbsp. l.

Garlic - 2 cloves

Vegetable oil - 3 tbsp. l.

Ground black pepper - to taste

Cooking process

Liver goulash is prepared in almost the same way as meat goulash. According to my recipe, it turns out very tasty and aromatic, with gravy that can be poured over the side dish. To ensure that the entire dish does not taste bitter, the liver must be soaked in milk.

Beef or pork liver, at your discretion, wash and cut into small pieces.

Place the liver in a deep plate and pour in 100-150 ml of milk. Leave all this for 30-40 minutes so that the liver gets rid of bitterness. In the meantime, you can prepare the vegetables for the goulash.

Peel the onion and cut into half rings.

Peel the carrots and cut into cubes. Sweet bell pepper cut into strips.

Heat vegetable oil in a frying pan and fry onions for 5 minutes.

Drain off the milk in which the liver was soaked. Roll each piece in flour.

Add the liver to the onion and continue frying for 3-5 minutes over moderate heat.

Add carrots and bell peppers. Pour in a little water (100 ml), stir, cover with a lid and leave to simmer for 10 minutes.

Add sour cream, tomato paste, chopped garlic to the pan. Season with ground black pepper and thyme. Add salt, add a little more water if necessary, stir. Cover with a lid and leave to simmer for 15 minutes.

Serve the finished liver goulash with potatoes or boiled buckwheat. You can put it with gravy on top of the side dish. It turned out very tasty.

 

 
This is interesting: