Beef liver in sour cream - a delicious goulash for any side dish

Step-by-step recipe with photos

As a rule, goulash is made from meat, but sometimes you can deviate from the usual recipes - depending on the ingredients you have in the refrigerator. For example, pork liver is great for such experiments. In addition, it is much cheaper than meat products. And today I want to tell you how to make goulash from it. To make it really tasty, you need to first prepare the offal used and only then subject it to heat treatment, otherwise the liver will be tough and bitter.

It is better to serve pork liver goulash hot with mashed potatoes or any other side dish. Highly recommend!

To prepare pork liver goulash with gravy, prepare the ingredients according to the list for the recipe.

Wash the pork liver thoroughly under cold running water and cut into portions of the desired size. Then place in a suitable bowl and cover completely with milk. Place the liver in the refrigerator for a couple of hours. This technique will remove the bitterness from the offal and make it softer.

After the time has passed, remove the liver from the milk and rinse in clean water, then dry with paper towels. Add salt and pepper to taste. Then roll each piece on all sides in wheat flour.

Meanwhile, heat a frying pan with vegetable oil and add the liver.

Fry over maximum heat for 1 minute on each side, until golden brown.

Then transfer the fried liver to a saucepan or small saucepan.

Chop the peeled vegetables. Cut the onion into small cubes, grate the carrots on a medium grater and place in a frying pan with vegetable oil.

Fry for 5 minutes, stirring occasionally. Then add tomato paste, water, salt, ground black pepper and a little granulated sugar. Mix.

Bring the tomato sauce to a boil and simmer for 1-2 minutes.

Then pour it into a saucepan with the liver.

Bring the contents of the saucepan to a boil and cook over low heat, stirring occasionally, for about 15 minutes.

That's all, delicious and satisfying pork liver goulash is ready.

It must be served hot. Potatoes, pasta and rice are perfect as a side dish.

Classic recipe

The easiest way to prepare the treat in question is according to the classic recipe. The calorie content of such a dish is approximately 87.59 kcal per 100 g.

And his BJU:

What ingredients will you need?

For the dish you need to take:

• beef liver – 400-450 g;
• white onion – 2 pcs.;
• vegetable oil – 40-50 ml;
• flour (carefully sifted) – 200-220 g;
• water – 300-320 ml;
• dill greens – ½ bunch;
• salt pepper.

Step-by-step cooking process

The cooking process includes several stages:

1. The cooking process starts with the liver. It must be cut into large pieces, poured with salted water and left to soak for 1-2 hours. If desired, milk of any fat content can be used at this stage. You just need to cool it first.

2. Next, you will need to drain the liquid from the offal and wash it thoroughly with running water. Afterwards, you need to remove the films, vessels, veins and all unnecessary things, and re-grind the liver. At this stage, it is already cut into thin bars.
3. The onion should be peeled, rinsed with cold water and chopped into thin half rings. Then you need to place it in a frying pan with heated oil and fry for 3-5 minutes until it becomes soft. You can also wait for the vegetable to become slightly golden.
4. In the next step, you should add pieces of beef liver to the onion. After mixing thoroughly, the ingredients are left in the pan to cook together. They will need to be constantly turned over with a spatula and kept on the stove for approximately 6-7 minutes.
5. You need to boil the water and pour it into the frying pan with the fried foods. Next, add salt and pepper to taste, cover with a lid and simmer over low heat for about 18-20 minutes. Liquid can be added if it evaporates too quickly. If you do not provide for this moment, you will end up with a rather dry treat.
6. The flour must be mixed with 40-50 ml of water and added to the liver and onions. You also need to add finely chopped dill to them.

All that remains is to mix all the ingredients and bring the gravy to a boil. Afterwards you can immediately turn it off and serve it.

What can I add?

The gravy is best served hot and freshly prepared. You can add a variety of dairy products to it. For example, sour cream, natural unsweetened yogurt. Then the treat will have a delicate creamy taste. Experienced chefs do not recommend adding seasonings with too strong an aroma to a dish. Otherwise, they can interrupt the delicate liver.

Suitable side dishes for gravy

The sauce under discussion goes well with almost all side dishes. The easiest way is to serve it with mashed potatoes or any boiled/baked vegetables.

Pork liver goulash

Almost everyone likes stewed meat in small pieces with gravy and goes with any side dish: vegetables, cereals, beans. But goulash can be made not only from meat, but also from meat by-products. Then it costs less, but turns out no less tasty and healthy. Pork liver goulash has several more advantages: it does not require too much time to prepare, and if the housewife does not make mistakes when cooking, the food will turn out tender, soft, and aromatic.

Cooking features

It cannot be said that the process of preparing pork liver goulash is complicated. But still, it has many subtleties, without knowledge of which a novice cook is unlikely to be able to get the result that he expects.

• Any product used for cooking must be fresh, that is, not spoiled. If you see that the liver is weathered, looks unsightly and has a suspicious smell, it is better to refrain from purchasing. When buying packaged liver, make sure that its expiration date has not expired and will not expire by the time you prepare goulash from it and have time to eat it.
• You can prepare goulash from either fresh or frozen liver, which is cheaper. To prevent the product from becoming dry after defrosting, it must be allowed to thaw in the refrigerator without exposing it to sudden temperature changes.
• Pork liver has an unpleasant bitterness. To rid the product of bitterness, soak it in milk or at least water for half an hour. Liver soaked in milk not only gets rid of bitterness, but also becomes softer.
• Before preparing goulash, it is not enough to wash and soak the liver; it must be cleaned of the film. Pork liver is thin and difficult to remove. The task will be simplified if the liver is doused with boiling water. The film is removed with your hands, pushing the pulp away from it with your fingers, sometimes using a knife to help yourself.
• For goulash, the liver is cut into pieces of about 2.5 cm or slightly larger - during the cooking process the pieces decrease in size by almost one and a half times. When chopping the liver, there will be vessels that need to be cut out.
• When preparing goulash from pork liver, it is often supplemented with vegetables, spices, sour cream or cream, and tomato paste. They make the taste of the finished dish more rich and give it juiciness.
• If you first fry the liver and vegetables and then simmer them in the sauce, the dish will become even more tasty; the liver will better retain its juiciness. To form a golden brown crust, pieces of liver are rolled in flour before frying. Flour is also used to thicken the sauce in which foods are stewed, thereby turning it into a flavorful gravy.
• Do not cook the liver longer than indicated in the recipe, otherwise it will become tough.
• The liver will be softer if you salt it at the very end, since salt draws liquid out of the food.

A simple recipe for pork liver goulash

• pork liver – 0.7 kg;
• milk – 0.25 l;
• sour cream – 100 ml;
• tomato paste – 20 ml;
• onions – 100 g;
• flour – 100 g;
• water – 100 ml;
• refined vegetable oil - how much will be needed;
• salt, spices - to taste.

• Wash your liver. Remove film and cut out large vessels.
• Cut the pork by-product into pieces about 2.5–3 cm in size. Place them in a bowl.
• Pour milk over the liver and leave for 20–30 minutes.
• Peel the onion and cut into small cubes. Fry it in vegetable oil until golden brown.
• Mix sour cream with tomato paste, salt and spices. Dilute this mixture with water.
• Add the sauce to the onions and bring to a boil. Simmer it over low heat until it thickens a little.
• Pour flour into a thick plastic bag and place pieces of pork liver in it. Tie the bag. Turning it in different directions, roll the liver in flour.
• Heat more oil in a clean frying pan. Place the liver pieces in it and brown them over medium heat on all sides.
• Pour the prepared sauce over the liver and stir.
• Reduce the flame intensity and simmer the liver for 15–20 minutes until cooked. If you cut a piece of finished liver with a knife, no pinkish liquid will flow out of it.

Pork liver goulash prepared according to this recipe is tender and goes well with any type of side dish.

How to cook liver goulash

Cut the liver into cubes. For ease of cutting, you can pre-freeze the product. This way the pieces will come out smoother.

Finely chop the onion.

Grind the carrots on a grater.

Mix liver pieces, onions, carrots in a saucepan, pour in water for the gravy to cover all the ingredients, and set over low heat.

After thirty minutes, dilute a glass of flour with water and stir until the resulting dough resembles thick sour cream in density and without lumps.

Add salt and spices to the saucepan. Pour our dough into the goulash evenly, stirring continuously. The goulash sauce should thicken. Cook for another five minutes, then turn off. Pork liver with gravy is ready!

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. Cut the sweet bell pepper 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.

Bon appetit!

Few people do not know what goulash is - an easy-to-prepare and relatively simple meat dish. Wives love to cook it for their husbands, and grandmothers love to cook it for their grandchildren. However, meat is constantly becoming more expensive, and therefore preparing traditional goulash from lamb or beef in our time can be an unnecessary luxury.

In this case, a recipe for preparing this Hungarian dish of beef, pork or chicken liver with gravy will come to the rescue.

Pig liver goulash with mustard-sour cream sauce

• pork liver – 0.4 kg;
• milk – 150–200 ml;
• onions – 100 g;
• garlic – 1 clove;
• sour cream – 0.25 l;
• flour – 20 g;
• table mustard – 20 ml;
• refined vegetable oil - how much will be needed;
• salt, pepper, fresh parsley - to taste.

• Wash the liver, dry it, clean it of films, remove rough areas.
• Cut the liver into small oblong pieces, like beef stroganoff.
• Remove the peel from the onion. Cut into thin half rings.
• Heat the oil in a deep frying pan, add the onion and fry it until golden brown.
• Add the liver to the onion and fry it along with it, stirring, for 10 minutes.
• Mix sour cream with flour and mustard until smooth.
• Add the sauce to the liver, stir. Simmer the food for 15 minutes over low heat.
• Pass the garlic through a press. Wash the parsley, dry and finely chop.
• Add garlic and parsley to the liver, add salt and pepper. Continue cooking for 5 minutes.

Goulash made according to this recipe has a spicy taste, but comes out tender and soft.

How to complement the finished liver with delicious gravy

Liver Gravy

How to prepare liver gravy:

Before cooking, the veins and film are removed from the liver, washed, and cut into small cubes.

Peel the onions and carrots, chop the onions finely, and grate the carrots. Fry the liver in a frying pan for 8–10 minutes, adding vegetable oil, fry the onions and carrots separately.

Then the liver is placed in a frying pan with carrots and onions, salt and pepper the dish to taste, add a little water and another 2 minutes. stewed.

At this time, flour is diluted in a cup of water and poured into a frying pan. Bring the gravy to a boil and turn it off.

Pig liver goulash with vegetables in a slow cooker

• pork liver – 0.5 kg;
• onions – 100 g;
• carrots – 100 g;
• sweet pepper – 100 g;
• tomato paste – 40 ml;
• sour cream – 60 ml;
• cream – 100 ml;
• refined vegetable oil – 40 ml;
• salt, spices - to taste.

• Wash the pork liver and pat dry with a napkin. Peel off the films, cut into small cubes or bars.
• Mix sour cream with tomato paste and seasonings, add to the liver and stir. Leave it in this sauce for 20-30 minutes.
• Scrape the carrots, wash them, and chop them on a grater.
• Remove the skins from the onion and cut it into small cubes.
• Peel the pepper from seeds, cut its pulp into quarters of rings.
• Pour oil into the multicooker bowl, add onions and carrots.
• Turn on the appliance by selecting the “Frying” program. If there is no frying mode, you can activate the “Baking” program.
• After 5 minutes, add pepper to the vegetables, after another 5 minutes, transfer the liver along with the sauce into the multicooker bowl. Cook without changing mode for 10 minutes.
• Salt the liver, pour cream. Change the program to “Extinguishing”. Cook the liver in this program for 20 minutes.

Recipe for “Liver Gravy”:

Cut the liver into small pieces and soak in salt water for 5-7 minutes, then drain the water and rinse.

Cut the onion, grate the carrots, fry in oil and add the liver, fry everything for 5 minutes over high heat under the lid, stirring.

Meanwhile, in a glass of water, dilute the flour and seasoning and add it all to the frying pan with the liver, add salt, and add 1 more glass of water.

Simmer on low heat on a large burner for about 30 minutes.

Then chop the tomato and garlic finely, add to the liver, simmer for another 7-10 minutes.

Subscribe to the Povarenka group on VKontakte and receive ten new recipes every day!

Join our group on Odnoklassniki and receive new recipes every day!

Pork liver goulash in Croatian style

• pork liver – 0.5 kg;
• onions – 0.25 kg;
• sour cream – 120 ml;
• garlic – 2 cloves;
• dry white wine – 60 ml;
• milk – 0.2 l;
• wheat flour – 50 g;
• tomato paste – 40 ml;
• boiled water – 60 ml;
• vegetable oil - how much will be needed;
• salt, herbs - to taste.

• Soak the liver, cut into small pieces, in cold milk for half an hour.
• Peel the onion and cut into thin half rings.
• Crush the garlic with the flat side of a knife and chop finely.
• Mix sour cream with tomato paste, garlic, salt, spices and white wine. Dilute the sauce with boiled water.
• Heat the oil in a deep frying pan and fry the onion in it until golden brown.
• Add the liver, previously coated in flour, to the onion and fry it until almost done.
• Place the onion and liver in a separate bowl and cover to keep them warm.
• Add a tablespoon of flour to the fat remaining in the pan after frying the onions and liver. Fry it for a couple of minutes.
• Add the sauce to the flour, whisking it.
• When the sauce starts to boil, add the liver and onions and simmer over low heat under the lid for 5-7 minutes.

Goulash prepared according to this recipe has an exquisite taste; it will be appropriate even on a festive table.

Goulash can be made not only from meat, but also from pork liver. If you do not violate the technology for preparing this dish, it will turn out tasty, juicy and aromatic. Almost any side dish goes well with this dish: rice, buckwheat, mashed potatoes, pea porridge.

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:

1. First of all, the liver must be washed and cleared of film, and then soaked in milk. To do this, pour milk into a bowl with high sides and place the liver. Leave it for about half an hour.

2. After half an hour, take out the liver and let it dry, and then cut it into small pieces.

3. The onion must be cut into half rings.

4. We clean the bell pepper and cut it into strips.

5. Peel the carrots and cut into small cubes. Some housewives prefer grated carrots, but in this case the dish will not look impressive.

6. Now you need to heat the frying pan and pour in vegetable oil. Add onion to it and fry for no more than five minutes.

7. Place the liver pieces into the frying pan, but only first roll each one in flour.

8. Fry the onion and liver for five minutes.
9. Add vegetables - carrots and peppers - to the pan, mix, and then pour in 100-150 ml of boiled or filtered water. After boiling, simmer everything for about five minutes.
10. Prepare the gravy: mix sour cream and tomato paste in a separate bowl, squeeze out the garlic, add salt and sprinkle with spices. Mix everything well.
11. Now you need to add the gravy to the liver and mix. Depending on how thick you want your goulash, you can add a little more water.
12. Cover the pan with a lid and cook our goulash for 15 minutes.
13. Beef liver goulash is ready!

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

Liver goulash with gravy

Liver goulash with gravy - simple, tasty, fast. Liver goulash with gravy is a common tasty dish that is served as a main course with various side dishes. Mashed potatoes are often served as a side dish - this is a traditionally recognized serving option for any goulash. Rice, buckwheat and other cereals and pasta are excellent as a side dish. It is better to take the liver for making goulash from young animals, clean it of films and ducts - this will make your goulash even tastier. In addition to the dish, vegetables, herbs, pickles and marinades are served.

1. home
2. Best Recipes
3. Recipe categories
4. Liver goulash with gravy

Ingredients and how to cook

Only registered users can save materials in the Cookbook. Please login or register

ingredients for 4 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 40 min

Step-by-step preparation

Step 1:

To prepare liver goulash with gravy, take beef liver, onions, sweet Bolnar peppers, carrots, flour, tomato paste, sour cream, salt, sunflower oil for frying.

Step 2:

Remove film and ducts from beef liver. It’s very easy to get rid of the film: pour hot water over the liver and grab the edge of the film with a knife - then it will come off very easily. Pour milk over the prepared liver and leave for 20-30 minutes. This will eliminate the bitter taste of the liver.

Step 3:

Prepare the vegetables: peel the onions, carrots and peppers and cut into small slices.

Step 4:

Rinse the liver, pat dry with a paper towel and cut into small pieces.

Description of preparation:

Thick goulash with a hearty and tasty side dish is an ideal option for lunch.
For dinner, goulash is best served with fresh vegetables. And preparing liver goulash with gravy is very simple. This dish can be prepared from any liver - beef, pork or chicken. The processes will be the same, the difference will be in the cooking time. Today we are preparing chicken liver. I tell you how to cook liver goulash with gravy. 1. We wash the liver, thoroughly examine it: remove the bile ducts and cut them into pieces approximately equal in size. You can soak the liver for 15-20 minutes in milk. 2. Peel the onions and carrots, remove the core and seeds from the pepper. Cut the vegetables into cubes or strips (whichever is more convenient for you). 3. Heat one and a half tablespoons of vegetable oil in a frying pan, fry the prepared vegetables for about 10 minutes. 4. Then add tomato paste and sour cream to them. Salt, pepper, add dry spices. Bring to a boil. 5. In another frying pan, fry the liver, rolled in flour, in vegetable oil. Fry over heat (above medium) until golden brown. 6. Place the fried liver in the gravy with vegetables, stir so that the liver is submerged in the gravy. If there is not enough gravy, you can add a little water. 7. Simmer the liver in the gravy for 10-15 minutes. Tender liver in a thick and aromatic gravy is very tasty, try it! Purpose: For lunch / For dinner Main ingredient: Poultry / Chicken / Chicken liver Dish: Hot dishes / Goulash

How to cook?

The pork goulash recipe does not require any special conditions, so it can be prepared even in a slow cooker. Sometimes it is called “Croatian”, and its peculiarity is that it is served with a special sauce - gravy.

So, the necessary ingredients:

• pig liver – about 500 grams;
• milk for soaking – 150–200 ml;
• onion – 4 heads;
• carrots – 2 pieces;
• frying oil;
• garlic – 1–2 cloves;
• sour cream – 150 ml;
• tomato paste – 3 tablespoons;
• wine – 2–3 tablespoons;
• salt, pepper and spices - to taste.

Cooking pork liver goulash with gravy includes the following steps:

• pork liver is thoroughly washed under running water and cut into small pieces;
• now you need to soak them in cold milk for half an hour;
• peel, wash and finely chop the onion;
• fry the onion in oil until golden brown;
• roll pieces of pork liver in flour and add to the onion;
• fry everything together for 10 minutes, adding salt;
• transfer the liver and onions to a plate;
• in a separate container, tomato paste is mixed with sour cream and garlic;
• After frying the onions and liver, you need to pour flour into the fat, one tablespoon will be enough;
• add to it a mixture of tomato paste, sour cream and garlic;
• add salt, pepper and spices;
• pour white wine and 2 tablespoons of water there;
• bring the mixture to a boil and add the liver and onions, stir;
• Continue boiling for another 5 minutes.

Pork liver goulash can be served as a gravy for pasta, spaghetti, rice, or mashed potatoes.

Grated cheese as a topping and fresh herbs go well with goulash.

Ingredients:

• Chicken liver – 600 grams
• Onions - 2 pieces (medium size)
• Bell pepper – 1 piece
• Carrots – 1 piece (medium size)
• Tomato paste - 1 tbsp. spoon
• Sour cream – 200 grams
• Vegetable oil - 3 tbsp. spoons
• Flour - 1.5-2 tbsp. spoons
• Salt - 1 teaspoon (to taste)
• Ground black pepper - 2-3 pinches (to taste)
• Spicy dry herbs - 2 Pinches (basil, Provençal herbs or any others - to your taste)

Number of servings: 3-4

Subtleties

• After cooking, pork liver may taste bitter and become hard in taste. To prevent this from happening, it is soaked in milk.
• To prevent the liver from being rubbery, you must try as hard as possible to remove all the veins and films.
• When preparing the gravy, sour cream can easily be replaced with kefir or even Greek yogurt.
• It is very important to ensure that the flour does not form lumps.
• It is best to cut the liver into long “strips”. This will give the goulash a nice appearance.
• If you don’t want the resulting gravy to be too thick, you can easily dilute it with water. But if it’s the other way around, then you can add a little more flour.
• For more spice and a brighter taste, you can add bell pepper to the vegetables.
• Goulash is a fatty and high-calorie dish, so it is recommended to eat it only for lunch, and for dinner, if this happens, then only with a salad of fresh vegetables. Other side dishes that go well with goulash are boiled potatoes and buckwheat.

In conclusion, I would like to note that goulash will be good both from pork liver and from other liver or meat.

You will learn more about how to prepare pork liver goulash from the following video.