Delicious beef liver goulash. Chicken liver goulash

A simple and satisfying dish is easy to prepare and serve with your favorite side dish - liver goulash: pork, chicken, beef, sauce or gravy.

We offer you chicken liver goulash with gravy; the recipe with photos will help you prepare it step by step in 15-20 minutes.

The gravy in the goulash is thick, rich in flavor 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.

chicken liver – 400 g;
carrots – 1 medium;
onions – 2 small heads;
vegetable oil – 3 tbsp. l;
tomato sauce or tomatoes in their 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.

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 of fried liver will appear. 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!

Recipe 2, step by step: beef liver goulash

Liver goulash is a simple dish, and it really turns out very tasty, and the liver is juicy and soft, but only on condition that we do not overcook it.

750-800 g beef liver (veal and pork liver are also suitable)
120-150 ml milk for soaking the liver
2 medium onions
2-3 cloves of garlic (optional, just optional)
1 large sweet pepper
1 carrot, quite large
1.5-2 tbsp. spoons of tomato paste
80-100 g sour cream
5-6 tbsp. spoons of flour
1 teaspoon Herbes de Provence (optional)
salt, ground pepper
5 tbsp. tablespoons vegetable oil

Once again: the liver turns out soft if we do not overcook it.

Recipe 3: Pork liver goulash (step by step)

Croatian goulash is made from pork liver with sour cream and tomato sauce, wine and spices.

Pork liver - 450 g
Milk - 100 ml
Onion - 4 pcs.
Vegetable oil
Garlic - 1 clove
Sour cream - 100 ml
Tomato paste - 2 tbsp. spoons
or Tomato puree - 3 tbsp. spoons
White wine - 3 tbsp. spoons
Ground sweet red pepper
Dry herbs
Ground black pepper

Wash the pork liver and cut into small pieces.

Pour in cold milk for 30 minutes.

Peel and finely chop the onion.

Heat vegetable oil in a frying pan. Add onion.

Stirring, fry the onion over medium heat until translucent for 5-7 minutes.

Roll the liver in flour.

Add the liver to the bowl with the onions and fry over medium heat for 10 minutes.

Add salt.

Then lay out the liver and keep warm.

Mix sour cream and tomato paste.

Grate or finely chop the garlic.

Add a tablespoon of flour to the fat that remains after frying the liver. Stir.

Pour in the sour cream and tomato paste mixture. Add garlic and stir.

Season with salt, pepper, ground sweet pepper and spices to taste. Pour in wine and 50 ml of water. Bring to a boil, add liver to the sauce and boil slightly.

Transfer the liver to the gravy, simmer the liver goulash over low heat under the lid for 5-7 minutes.

Can be served sprinkled with herbs and grated cheese.

Recipe 4: Beef liver goulash with gravy

Beef liver – 700 g
Carrots - 2 pcs.
Onions - 2 pcs.
Leek - 1 pc.
Tomato paste - 3 tbsp.
Mayonnaise - 3 tbsp.
Water – 500 ml
Flour - 3 tbsp.
Salt - to taste
Pepper - to taste
Spices - to taste
Vegetable oil

Prepare food. Rinse the liver and remove films.

Cut the liver into large cubes and fry in vegetable oil. When the liver becomes soft, add salt and pepper. Transfer the finished liver into a container where we will prepare the goulash.

Cut the carrots into strips.

Onion - in half rings.

Fry onions and carrots in oil. Send the prepared vegetables to the liver.

Prepare the gravy. To do this, fry the flour in a dry frying pan until golden brown, stirring constantly so that it does not burn.

Then add a little hot water and mix well so that there are no lumps.

Send tomato paste into a separate container and mix mayonnaise. Add half a glass of water and stir.

Place the tomato mixture in the pan and stir quickly. Add spices.

Pour the gravy over the fried foods and place on very low heat for 10 minutes.

Cut the leek into rings and add to the goulash, stir and remove from heat.

Liver goulash is ready. Bon appetit!

Recipe 5: how to cook liver goulash

Beef liver goulash prepared according to this recipe turns out to be breathtakingly tasty and incredibly healthy; in addition, a viscous and appetizing gravy is formed in the frying pan, which can be used as a sauce. So, dear cooks, quickly read the recipe and remember how to properly and quickly prepare delicious liver with stewed vegetables.

Beef liver 800 grams
Onions 2 pieces
Carrot 1 piece
1 sweet pepper (large)
Milk 150 milliliters
Wheat flour 0.5 cups
Sour cream 3 tablespoons
Tomato paste 1 tablespoon
Garlic 2-3 cloves
Vegetable oil 3 tablespoons
Dried thyme 1 teaspoon
Ground black pepper to taste
Salt 2 teaspoons
Boiled water 100–150 milliliters

The main secret of cooking liver is to rid it of unpleasant bitterness. This is very easy to do. But first, the offal must be thawed, leaving it at room temperature, and then cleaned of films, vessels and rinsed with cold water to remove dirt and possible clots of coagulated blood.

Wipe clean liver with paper towels and cut into small pieces, preferably cubes. Place the ingredient in a deep plate and pour in a small amount of cow's milk. Leave the liver in this form for 30-40 minutes. It is milk that will deprive it of bitterness and make it suitable for food. In the meantime, the main ingredient is soaking, you have time to occupy yourself with the rest.

Cut the onions into halves, this makes it much easier to peel them. Rinse the vegetable and knife with ice water and cut the halves into thin half rings.

Remove the peel from the garlic cloves in the same way as the onions, and then chop them with a knife, a special press or a regular grater. In a word, act in the way that is most convenient and familiar to you.

Cut the bell pepper into halves, remove the tail and cut out the core with seeds. Rinse the vegetable pieces inside and out, removing dirt and loose seeds. Cut the sweet pepper into strips or cubes.

Peel the carrots from sand and adhering earth, remove the thin skin. Okay, rinse the vegetable thoroughly by rubbing it with your hand. Cut your prepared bright orange beauty into cubes.

When the liver has been soaked in milk sufficiently, drain it, and place the pieces of beef in a dish with flour and roll thoroughly in it.

Heat vegetable oil in a frying pan and place onion half rings in it. Fry them over medium heat for 5 minutes until golden brown. Add the liver pieces rolled in flour to the onion and, stirring all the time, cook for another 4-5 minutes. Then pour the carrots and bell peppers into the frying pan, pour in boiled water, cover with a lid and simmer for 10 minutes. There is no need to increase the heat.

Open the lid, mix all the ingredients, add garlic, salt, spices, dried thyme. Spoon sour cream and tomato paste on top using a tablespoon. If you find it necessary to add a little more water, then do so. Stir the contents of the pan again and, covering again, continue cooking for another 15 minutes. During this time, the beef liver goulash will be fully cooked, all you have to do is remove it from the heat and start serving.

Beef liver goulash is very convenient to serve for dinner along with a side dish of boiled rice, buckwheat or potatoes. Don't forget to generously baste the finished dish with the gravy that remains in the pan. No additional sauces needed. Enjoy healthy and tasty food yourself and treat your loved ones and friends. Bon appetit!

Recipe 6: Chicken liver goulash with gravy

The dish does not take long to prepare, because... Chicken liver itself is already tender and soft. At the same time, it turns out so tasty that even those who do not particularly prefer this offal enjoy eating it with their favorite side dish. Goulash is an excellent choice for a liver recipe if you are wondering how to introduce a healthy product into your diet. So, let’s prepare chicken liver goulash with gravy, and the recipe with photos will tell you step by step how to do it so that everyone, without exception, will like this dish.

chicken liver – 500 gr.,
onions – 1 pc.,
carrots – 1 pc.,
garlic – 2 cloves,
tomato – 3 pcs.,
greens - a small bunch,
tomato paste – 3 tbsp.,
mayonnaise or sour cream – 2 tbsp.,
salt - to taste,
ground black pepper - a pinch,
vegetable oil - for frying.

Wash the liver under running water, remove the film and vessels. Then dry with a paper towel and cut into medium pieces.

Peel the carrots, wash and cut into strips.

Peel the onions, rinse and chop into half rings.

Cut the peeled garlic cloves into strips. Also cut the washed tomatoes, keeping to an elongated shape. Finely chop the greens.

Fry the liver in a frying pan in vegetable oil for about 5-7 minutes.

In another frying pan, fry the carrots and onions in vegetable oil and bring until transparent.

Place sautéed onions, carrots, garlic, tomatoes and herbs into the liver in a frying pan.

Mix the ingredients well.

Pour tomato paste, mayonnaise into the pan, add salt and all the herbs and spices.

Pour in 150 ml of drinking water and boil. Then reduce the temperature to low and simmer with the lid on for 20 minutes.

Serve chicken liver goulash with gravy hot with any side dish.

Recipe 7: liver goulash at home

This liver goulash is a worthy addition to almost any side dish.

Pork liver500 gr
Onion 1 piece
Carrots 1 piece
Dried basil 2 pinches
Dried dill and parsley 2 pinches
Ground black pepper2 pinches
Bay leaf 2-3 pcs
Flour 3 tbsp
Salt to taste
Vegetable oil 2 tbsp
Tomato paste 2-3 tablespoons

Wash the pork liver, remove all excess and cut into thin slices.

Place in a frying pan with vegetable oil, add chopped onion and grated carrots. Fry a little under the closed lid.

Then add 2-3 tablespoons of tomato paste and stir. Simmer with the lid closed for about 20-25 minutes. At this time, you can add a little water to the liver to make the liver even more tender.

Dilute flour in 1.5 cups of cold water.

Take dried basil, parsley and dill, bay leaf and ground black pepper.

Add all the seasonings to the liver, add salt and stir in the flour diluted in water. Bring to a boil and turn off the heat. The dish is ready.

Place a side dish, such as boiled pasta, on a plate and add goulash to it. Bon appetit!

Recipe 8: beef liver goulash (with photo)

650 gr. beef liver,
1-2 onions,
1 medium sized carrot
1 tbsp. spoon of tomato paste,
1-3 tbsp. spoons of wheat flour,
Bay leaf,
seasonings,
salt.

Wash the beef liver and let the water drain.

Cut the liver into small pieces 1.5-2 cm thick, beat lightly.

Cut the chopped pieces into small strips 3-3.5 cm long and 0.7-1 cm wide. Fry in vegetable oil.

Place the fried liver pieces in a small saucepan.

Pour in water so that the water only slightly covers the liver, add salt and simmer over low heat for about one hour.

While the liver is stewing, prepare the frying: chop the onion and carrots and sauté, add 1 tbsp to the frying. spoon of tomato paste. After one hour of simmering, add the frying agent to the liver and simmer for another 12-15 minutes. We dilute the flour with cold water and add it to the total mass along with bay leaf and seasonings. If desired, you can add garlic. Simmer for 10-12 minutes until thickened.

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Delicious goulash can be prepared not only from beef pulp, but also from offal. Thanks to the use of gravy and proper cooking, the dish becomes very appetizing and literally melts in the mouth. By varying the composition of spices, you can get a different final taste.

Let's look at several tried and true recipes that will allow you to prepare an appetizing dish with 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 different dishes are prepared. 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 a 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 goes 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 onions, bell peppers and tomatoes, 335 g of parsley, 100 g of vegetable oil, a couple of bay leaves, 5 g of 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 particularly primitive recipes that allow you to prepare a very appetizing and truly satisfying dish from available ingredients. Be sure to prepare it for your family. Bon appetit!

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; it is suitable for breakfast, lunch and dinner. Although liver goulash is 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, as well as tips on self-care and much other 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, pour in 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:

Before stewing the liver with sour cream, fry it for 5 minutes with vegetables. This is a simple and quick recipe in which prunes can be replaced with fried mushrooms.

Preparation:

Fry the onion, cut into half rings, in vegetable oil until transparent.
Place the carrots, cut into strips, with the onions in a frying pan.
Add the liver, peeled from the film, washed and cut into cubes, to the vegetables after 5 minutes.
Season the contents of the pan with sour cream and prunes, cut into small pieces.
Pour half a glass of water over the liver, salt and pepper to taste.
Mix flour with meat seasoning and dilute with 100 ml of water, stirring so that there are no lumps.
Add flour dressing to the gravy in a frying pan, simmer for 5 minutes.

Let the liver brew under the closed lid and serve with a side dish.

Recipe for beef liver goulash in tomato-sour cream sauce

In addition to carrots, you can add bell peppers, cut into strips, and other vegetables to the goulash recipe, which will add flavor and juiciness to the dish.

Products:

liver – 300 g;
carrot – 1 pc.;
onion – 1 pc.;
tomato paste – 50 g;
sour cream – 50 g;
water – 200 ml;
flour – 30 g;
salt – 5 g;
pepper – 2 g;
vegetable oil – 30 ml.

Preparation:

Cut the washed and film-cleaned liver into small pieces and place in a hot frying pan in vegetable oil. When it is fried on both sides, add salt and pepper to taste, and transfer to a clean container with a thick bottom in which the goulash will be stewed.
Cut the carrots into strips and the onion into half rings.
Fry the vegetables in vegetable oil and transfer to the liver.
In a dry frying pan, saute the flour until golden brown, stirring so as not to burn. Then mix it with a little water.
Combine tomato paste with sour cream, add half a glass of cold boiled water. Pour the tomato-sour cream mixture into the frying pan with the flour dressing, salt and pepper to taste.
Add the prepared gravy to the liver and vegetables, stir and put on fire. Simmer for 5 minutes over low heat.

Liver goulash is prepared according to the same principle as meat goulash - first the products are fried and then stewed in gravy. The dish turns out very tasty and goes well with various side dishes.