Cooking goulash from the liver. Goulash with chicken liver. A recipe for preparing goulash with liver and gravy

The gravy is ideally suited to such side dishes as cereals and pasta, potato puree and varto, which means that with such a dressing the herbs will come out so juicy and aromatic that you won’t be able to avoid it. members of your homeland.

Pokrovy from chicken liver

Required ingredients for other herbs:

• red bell pepper – 1 large piece;
• cibulin licorice white – 2 pcs.;
• chicken liver – 600 g;
• fresh milk – 1 or 2 bottles (for soaking the offal);
• Oliya sonyashnikova - 60 ml;
• kitchen salt, black pepper, spices whatever - add to the authorities;
• medium fresh carrots – 2 pcs.;
• tomato paste – 1 large spoon;
• sour cream 30% – 175 g;
• fatty tops – 50 ml.

Offal processing

The goulash comes out juicy and flavorful from any offal. Today we decided to look at a way to prepare stocked herb from a chicken liver. It is also a richly soft and tender, inferior yowl product. In this manner, the liver of the bird must be thoroughly washed, the various ducts and veins cleaned, and then cut into middle pieces and filled with fresh milk for a quarter of a year. This procedure adds a hint of bitterness to the by-product, making it more juicy and juicy.

Vegetable harvesting

Goulash from the liver with gravy will be richly savory, so to prepare such a dinner you will need the following ingredients: carrots, Bulgarian and white licorice. Vegetables must be peeled, skinned and stems removed, and then shredded into small cubes or thin strips.

Grease the vegetables in a saucepan

To make the goulash from the oven with the veggie sauce the most aromatic, take a deep frying pan, add all the shredded vegetables in it and pour in the olive oil. Next, the ingredients must be placed on medium heat and brushed with a stretch of 10-12 sheets.

Thermal processing of all herbs

After the vegetables are lightly browned, soak the offal in the milk and carefully mix everything. This will cause the oven to release its juices, as a result of which all the components will not be lubricated, but will be completely extinguished. If the by-product becomes soft and it is important to change the color (after 35-40 minutes), you need to mix it well, brush it with black pepper, salt and whatever spices you need.

The final stage of the prepared herb

To ensure that the goulash is not too dry, you need to pour in a few fatty tops before the offal, and also add tomato paste and thick sour cream. After that, mix all the ingredients, simmer under a closed lid for another 5-10 minutes, and then remove from the fire. As a result of such actions, it is your responsibility to avoid thick and rich goulash with aromatic and savory gravy.

How to properly serve it to the table

Now you know, from the liver at once, as it was said above, this grass is best served before dinner at once with a spicy and savory side dish. Also, before the chicken liver goulash, you should serve fresh salad from dry vegetables and wheat bread.

Rating: 3.8/ 5 (3 votes cast)

I’m glad to welcome you back to the culinary blog!

I would like to know how I prepared goulash from the liver.

This herb is a wonderful addition to any side dish of cereals, potatoes or pasta, suitable for a snack, a dinner or an evening. If you want liver goulash, it’s everyday food, it’s even more tasty, it’s harvestable. For cooking, you can choose whatever you prefer: pork, yalovich or chicken.

The liver needs to be turned on regularly before the diet, preferably 1-2 times a week, because It contains a lot of nuts, microelements and essential amino acids. The liver is especially recommended for children, pregnant women and one-year-old mothers, as well as people who suffer from illnesses of the heart and the heart. If you want to feed your family with cinnamon and tasty hedgehogs, don’t forget about this product and prepare goulash from the liver. And on the site http://female-happiness.com/ you can find sweet recipes for herbs, as well as a lot of other cool information for women and girls.

Goulash from the liver prepare with the following ingredients:

1. 500-600 UAH. cookies:

2. 2 heads of cibul;

3. 2-3 tablespoons of sour cream;

4. 1-2 spoons of borosha;

5. 2 benches;

6. 2-3 spoons of rosemary oil;

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

How to cook goulash from the liver?

First prepare the goulash from the liver, and it is necessary to soak it in order to obtain the characteristic bitter taste. Feel better in milk for many years.

Then dry the liver and cut it into small cubes.

We clean the parts and cut them into cubes. Fry a deep frying pan, pour in olive oil and coat.

When the cibul becomes clear, we send the liver to her. Mix everything well and grease the cookie until the crust has set, adding salt until it tastes good.

Then we fill the stove with nutritious water so that some of it covers the pan, and simmer on low heat for about 10 minutes.

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

Mix half a flask of water thoroughly, break up the breasts well, and add to the frying pan. Stir the straw well until it is no longer thick.

Add the bay leaf, pepper and seasoning, simmer the squash and set aside.

If you have a multicooker, you can prepare savory lower goulash not only from the liver, but also from meat.

More recipes:

Do you want to please your household with not only a savory, but also a cinnamon-colored supper? Prepare it with gravy. This herb is rightfully considered valuable for our body, and even the liver takes away a great deal of the liquid we need. Moreover, this herb is completely dietary, so you can safely include it before your diet without guilt.

For the sake of achievements, sir

Before we start preparing goulash with ox liver and gravy, let’s learn a few simple secrets that will help us create a culinary masterpiece.

• If you soak the liver in milk before cooking, then you won’t get a bitter taste;
• The liver needs to be thoroughly water-reinforced from the melt and veins;
• Cut the liver into small cubes - so it will look like juice and pulp;
• As a gravy for the liver, sour cream is the best choice; the protea can be replaced with classic yogurt without additives;
• Cow liver goulash is served with any side dish: boiled potatoes, pasta, cereals. Read also:

Goulash with cervical liver and gravy

You will spend more than 40-50 hours of your time preparing the goulash for this recipe, and the taste of the herb will top off your entire stay.

STOCK:

• Yalovich liver – 900 g;
• 2 cibulini;
• sour cream – 4 tbsp. l.;
• carrots – 1 pc.;
• red bell pepper – 1 pc. (may not be added);
• milk – 150 ml;
• Boroshno prosiyan - 0.5 tbsp.;
• tomato paste – 1 tbsp. l.;
• Oliya Roslinna – 3 tbsp. l.;
• 2 chasnik cloves;
• water – 100-150 ml;
• salt, add spices.

PREPARATION:

1. First of all, you need to rinse the oven and clean it with liquid, and then soak it in milk. For this purpose, pour milk into a bowl with high sides and place the liver. We're leaving here for the day.
2. Afterwards, we remove the liver and let it dry, and then cut it into small pieces.
3. The cibul must be cut into slices.
4. We clean the bell pepper and cut it into strips.
5. Peel the carrots and cut them into small cubes. Acting gentlemen want to grate carrots, but in such a situation the grass does not look effective.
6. Now you need to heat the frying pan and pour in the oil. We add the tsibul to it and coat it with no more than five quills.
7. Place the pieces of liver into the frying pan, then just roll the skins first.
8. We coat the liver with a stretch of five quills.
9. Add vegetables, carrots and peppers to the frying pan, stir, and then pour in 100-150 ml of boiled or filtered water. After boiling, we extinguish everything within five minutes.
10. Prepare the gravy: mix sour cream and tomato paste in a sealed bowl, add an hour, add salt and sprinkle with spices. Everything is mixed well.
11. Now you need to add the sauce to the oven and mix. Depending on how thick you want the goulash to be, you can add a little more water.
12. We cover the frying pan with a lid and prepare our goulash with a length of 15 khvilins.
13. The goulash from the cow's liver is ready!

For this recipe, you can make goulash from yowl with gravy, after an hour you will need to increase the amount.

Cooking the lowest goulash in tomato sauce

STOCK:

• Yalovich liver – 900 g;
• tomato paste – 4-5 tbsp. l.;
• 2 cibulini;
• well for deboning the liver;
• water – 250 ml;
• Roslinne oil;
• So much spice.

PREPARATION:

1. The liver is prepared in the same way and cut into small pieces.
2. Heat up the frying pan and pour in the olive oil. Now you need to get some pieces of liver from her. To do this, roll them in a bowl and place them in such a way that a piece of leather touches the bottom of the frying pan.
3. We grease the liver with a stretch of five quills. Respect: the fire may be in the middle.
4. We turn the pieces of the liver over and brush them on the back side with a stretch of five lines.
5. Now you need to transfer the liver into a saucepan and add salt.
6. Cut the zucchini into strips and brush until done. Porada: do not use the oil that was lost after the liver to coat the tsibula.
7. Prepare the sauce: mix the tomato paste well with water until you have a uniform consistency.
8. Once the tsibul is ready, add the liver, tomato sauce and spices. You can add a little salt for consumption. Everything is mixed.
9. When the sauce boils, you need to add a little bit of vogon. Gashimo goulash is about 15 hvilins.
10. After the appointed hour is over, our herb is ready.

Baked goulash with gravy

Ingredients for this serving:

• Chicken liver - 600 grams
• Cybula ripchasta - 2 pieces (medium size)
• Bell pepper - 1 piece
• Carrots – 1 piece (medium size)
• Tomato paste - 1 tbsp. spoon
• Sour cream - 200 Gram
• Oliya - 3 St. spoons
• Boroshno - 1.5-2 tbsp. spoons
• Salt - 1 teaspoon (for relish)
• Black pepper chalk - 2-3 Dribka (for relish)
• Spicy dry herbs - 2 pinches (basil, Provencal herbs or anything else - to your taste)

Pokrokov preparation:

1. Thick goulash with a rich and savory side dish is an ideal option for lunch. For dinner, goulash is best served with fresh vegetables. And preparing goulash from the liver with gravy is very simple. This herb can be prepared from any kind of liver - cowhide, pork or chicken. The processes will be the same, the difference will be in the hours of preparation. Today we are preparing a smoking liver. I’ll tell you how to prepare goulash from the liver with gravy.
2. The liver is washed, clearly visible: the biliary ducts are removed and cut into pieces of approximately the same size. You can soak the liver for 15-20 minutes with milk.
3. We clean the carrots and carrots, and remove the core from the peppers. Cut the vegetables into cubes or strips (whichever you prefer).
4. Heat in a frying pan, repeat spoons of olive oil, coat the prepared vegetables with 10.
5. Then we add tomato paste and sour cream. Salt, pepper, add dry spices. Bring to a boil.
6. In another frying pan, coat the liver with olive oil and roll it in the flour. Coat on fire (over the middle) until golden brown.
7. Place the greased liver into the gravy with the vegetables, stirring until the liver dissolves in the gravy. If you add a little water, you can add a little water.
8. Simmer the liver in khvilin gravy for 10-15.
9. Tender liver in a thick and aromatic sauce - it’s very tasty, try it!

Chicken liver goulash

Ingredients:

• Chicken liver 500 g.
• Cybula 1 pc.
• Bay leaf 2 pcs.
• Carrots 1 pc.
• Salt 0.5 tbsp. (for relish)
• Melenii black pepper 1 tsp. (for relish)
• Roslinna oliya 4 tbsp.

Pokrokov preparation:

1. We are preparing a smoking liver. Before preparing the liver, you need to carefully process it. Rinse it well under cold water, then dry it using a kitchen towel. Then carefully clean the stove to remove any unwanted spittle and fat. Then cut it into small cubes (3x3 cm).
2. Let's grease the liver. Place a small piece of boroshna on the worktop of the table in front of the pan. Roll in the skin of the liver.
3. Place a deep frying pan over medium heat, add olive oil and heat well. Then place pieces of the deboned liver in it and brush the slab of bread so that it comes together well. There is no need to bring the oven to full readiness, but it is important that it does not dry out during the hour of basting.
4. Let's add the cibul. Most of the time, the cibul needs to be peeled and peeled, then rinsed thoroughly under running cold water. After this, cut it thinly and add it to the stove. Stir the entire frying pan regularly and grease the splint. Tsibulya has the ability to be clear and soft.
5. Let's add carrots. You need to thoroughly rinse the carrots under cold water, then remove the skin from it and rinse again under water. Then grate it on a large grater and add to the liver with the zibule. Lubricate a bunch of khvilin all at once. After this, add ground black pepper and salt to your taste, mix well. Add bay leaves. Then add filtered, clean, cold water to the pan. You need enough water to completely cover the stove.
6. Serve goulash from chicken liver. Extinguish everything at once for 15-20 minutes. As a result, the goulash from the chicken liver will thicken and boil slightly. Then cover the frying pan with a lid, remove from the heat and let the mixture sit for a while. Then place on serving plates and serve before dinner or until evening. This goulash is wonderfully served with boiled buckwheat porridge or mashed potatoes. Bon appetit!

GOULASH with cervical liver

Stock:

• Yalovich liver 1 kg
• Cybula 3-4 heads
• Morkvina 1 piece
• Bell pepper 1 piece
• Chasnik 1-2 cloves
• Roslinna oliya 3 tbsp. l
• Water ½ bottle
• Sour cream 3 tbsp. l
• Tomato paste 1 tbsp. l
• Boroshno wheat 50 gr
• Salt, spices For the relish

Preparation:

1. Wash the liver, clean out the liquid, veins, and chewing ducts. Cut into small pieces.
2. Prepare the vegetables. Cut the tsibul into slices, and cut the chasnik into slices. Peel and shake the carrots. Peel the pepper and cut into strips.
3. Have the frying pan heated and pour in the olive oil. Blend the tsibula, add a little spice. Carefully place it in a new oven, first roll it in a harrow. Lubricate a little more than five quilins on the dead flame.
4. Add carrots and peppers to the frying pan, pour in water, stir. Extinguish 10 khvilins, not forgetting to cover with a cracker.
5. Mix tomato paste with sour cream, spices, salt, chasnik. Place in a frying pan, cover with a lid and let simmer for another 15-20 minutes.
6. Serve goulash with pasta, mashed potatoes or buckwheat porridge.

Goulash made from cow's liver

Ingredients:

• 800 grams of cowhide liver,
• 2 pieces of cibulini,
• 1 red bell pepper,
• kitchen salt,
• 1 carrot,
• black chalk pepper,
• 150 milliliters of milk,
• 3 tablespoons sour cream,
• ½ bottle of Boroshna,
• tablespoon of tomato paste,
• 2 clock cloves,
• 1 teaspoon thyme,
• 3 tablespoons of olive oil.

Preparation:

1. Place the milk in a large bowl and place it in a new rinsed liver. The liver soaks in milk for about forty minutes.
2. Remove the liver from the milk, dry it and cut it into small pieces.
3. Cut the cybul with the appearance of a ringlet. Wash the red pepper, remove the flesh and cut into strips. Peel the carrots and then cut them into small cubes.
4. Pour the olive oil into the frying pan and brush the top with a stretch of five quills on the side of it, then add it there and roll it in the pan. You need to grease them on the middle heat for about five minutes.
5. Place peppers and carrots in a frying pan until hot. Pour in one hundred milliliters of water and, after stirring, let the goulash simmer for five minutes.
6. Place sour cream, finely chopped chasnik, tomato paste, black pepper, thyme, and salt into the goulash. If necessary, add a little more water. Stir and cook another fifteen khvilins.

To prepare:

• The melt is easy to remove from a not completely defrosted liver. If you have added fresh water, sprinkle it with sprinkling - the spilt will become loose and easy to remove.
• If you doubt whether the liver is ready, soak it first in a glass of milk. Take away the mighty girkot.

Goulash is prepared from the liver in almost the same way as from meat. My recipe will come out even moist and aromatic, with a gravy that can be poured over the side dish. In order to ensure that the whole herb does not become bitter, the liver must be soaked in milk.

Yalovich or pork liver, at your discretion, remove and cut into small pieces.

Place the liver in a deep plate and pour in 100-150 ml of milk. Save the whole price for 30-40 hvilins, so that the liver has less bitterness. In an hour you can start preparing the vegetables for the goulash.

Peel the cibul and cut into slices.

Peel the carrots and cut into cubes. Cut sweet bell pepper into strips.

Heat the oil in a frying pan and grease the tsibul, 5 khvilins.

Milk, in which they soaked the liver, made it angry. Roll the piece of leather in a harrow.

Turn the liver until cooked and continue to grease it, 3-5 khvilins on a pomirnym fire.

Add carrots and sweet pepper. Pour in a little water (100 ml), stir, cover with a lid and let simmer, 10 quilins.

Add sour cream, tomato paste, and additional chasnik to the pan. Season with black pepper and thyme. Add salt, add a little more water if needed, and stir. Cover with a lid and let go for 15 minutes.

Serve the finished goulash from the liver with potatoes or boiled buckwheat. You can add yogurt with gravy on top of the side dish. It was really delicious.

Delicious!

Goulash from the liver recipe

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

The dish is ready. Bring to a boil and add fire. Add all the seasonings to the liver, add salt and stir, dilute well with water.

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

Dilute boron in 1.5 bottles of cold water.

At this time, you can add a little water to the liver so that the liver becomes even lower. Simmer under the closed lid for about 20-25 minutes. Then add 2-3 tablespoons of tomato paste and mix.

Lubricate a little under the closed lid. Place in a frying pan with olive oil, add chopped cibul and grated carrots.

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

100vkusov.ru

Goulash with pork liver

Add pork liver to the cinnamon, like other types of products. It is rich in vitamins and macroelements.

It contains saliva, iodine, phosphorus, calcium, potassium, molybdenum. It is also important for children to have high protein levels.

I present a recipe for preparing one of these herbs from this type of product - goulash from pork liver.

Strava includes a wide range of ingredients:

• liver (400-500 gr.);
• clock clove;
• 4 cibulini;
• 100 ml sour cream milk;
• 3-4 tablespoons of tomato paste;
• 3-4 tbsp. l. a lot of white wine;
• salt, olive oil, pepper.

Goulash with pork liver, cooking izhi

First, before preparing the herb itself, you need to prepare the liver. For this you need to remember and cut into medium pieces.

Then place the milk in a cool place on the surface, which will help draw out the bitterness and add softness to the product.

After about an hour, add the shredded sirloin and the already prepared liver, rolled in flour, onto a heated frying pan with oil. The whole thing is spread over about 10 pieces of bread and placed on a warm plate.

There, where the liver is greased, put in the beans, tomato paste, sour cream, sprinkle with salt and pepper. Finally, after rinsing, pour dry white wine and water. After bringing the broth to a boil, add the liver to it and let it simmer a little more.

To complement such a dish, you can choose almost any side dish: potatoes or pasta, rice or buckwheat. This is already hidden from the one who has such advantages. It also means that “Goulash and pork liver” evokes the taste of childhood.

xozyaika.com

Pork liver goulash

This kind of goulash made from pork liver is also called “Croatian goulash”, since the liver is cooked in a special sauce and served with gravy. Spices, sour cream and tomato paste enhance the flavor of the cookie.

INGREDIENTS

• Pig liver 700 grams
• Milk 200 Gram
• Tsibulya 2 pieces
• Tomato paste 1 tbsp. spoon
• Sour cream 4 tbsp. spoons
• Roslinna oliya For the relish
• Spices For the relish

1. This is a wonderful herb that you can be blessed with to children. Garnish with mashed potatoes or fresh vegetables before baking.

2. The pork liver is cooked quickly, and in order to add bitterness and soften it, you need to soak it in milk. Cut the liver into eggplant-sized pieces and fill with 20 pieces of milk.

3. Coat the tsibula on oil until golden brown, then roll it in the pan and place it on the pillow. Grease until ready, stirring gradually.

1. Mix sour cream and tomato paste, add spices. This will be our dressing for goulash from the liver.

2. Pour the dressing into the pan and add 5 tablespoons of water. After this, simmer a little sauce over low heat, stirring gradually.

6. Add liver and tsibula to the sauce, mix everything carefully. Simmer for about 10 minutes on low heat.

7. At the hour of serving, you can decorate the prepared goulash with herbs. Delicious!

povar.ru

Goulash from the liver - a delicious and simple recipe

I am glad to welcome you again to the culinary blog samsebeshef-povar.ru!

I would like to know how I prepared goulash from the liver.

This herb is a wonderful addition to any side dish of cereals, potatoes or pasta, suitable for snacks, lunch and evening. If you want liver goulash, it’s everyday food, it’s even more tasty, it’s harvestable. For cooking, you can choose the liver, whatever you prefer: pork, yalovich or smoke.

The liver needs to be turned on regularly before the diet, preferably 1-2 times a week, because It contains a lot of nuts, microelements and essential amino acids. The liver is especially recommended for children, pregnant women and one-year-old mothers, as well as people who suffer from illnesses of the heart and the heart. In advance, if you want to feed your family with cinnamon and tasty hedgehogs, do not forget about this product and prepare goulash from the liver. And on the site http://female-happiness.com/ you can find delicious recipes for herbs, as well as a lot of other useful information for women and girls.

Goulash from the liver prepare with the following ingredients:

1. 500-600 UAH. cookies:

2. 2 heads of cibul;

3. 2-3 tablespoons of sour cream;

4. 1-2 spoons of borosha;

6. 2-3 spoons of rosemary oil;

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

How to cook goulash from the liver?

First prepare the goulash from the liver, and it is necessary to soak it in order to obtain the characteristic bitter taste. Feel better in milk for many years.

Then dry the liver and cut it into small cubes.

We often clean the tsibula and cut it into cubes. We fry a deep frying pan, pour in olive oil and coat the fillet.

When the cibul becomes clear, we send the liver to her. Mix everything well and grease the cookie until the crust has set, adding salt until it tastes good.

Then we fill the stove with nutritious water so that some of it covers the pan, and simmer on low heat for about 10 minutes.

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

Mix half a flask of water thoroughly, break up the breasts well, and add to the frying pan. Stir the straw well until it is no longer thick.

Add the bay leaf, pepper and seasoning, simmer the squash and set aside.

If you have a multicooker, you can prepare savory lower goulash not only from the liver, but also from meat.

Prepare and enjoy...

Pechenka goulash – delicious and simple recipe, 3.8 out of 5 based on 3 ratings

samsebeshef-povar.ru

Recipe: “Spicy” goulash from pork liver – with gravy, hot sauce

pig liver - 600 g;

pork broth - 1 tbsp. ;

bell pepper – 1 pc. ;

cibul ripchasta - 1 pc. ;

Oliya sonyashnikova refined – 3 tbsp. l. ;

turmeric melena – 0.5 tsp. ;

boro wheat - 2 tbsp. l. ;

tsukor-pisok – 0.5 tsp. ;

crepe greens – 30 g.

1. We stock up on ingredients for the next season. I was preparing pork liver a long time ago. To do this, I defrosted it, soaked it for about 2 years, constantly changing the water, then cut it into large pieces and boiled 15-20 hulls just before boiling. I used a slotted spoon to cool it down.

2. Clean, wash and cut the cibulin.

3. Heat up the frying pan, add 3 tablespoons of refined pine oil and add our cibul.

4. Lightly coat the fish for 5-10 minutes on a low heat.

5. Cut the liver into medium-sized cubes and place it into the frying pan. Lubricate 10-15 hvilins.

6. This time the bell pepper is shaky. This will add a spicy taste and subtle aroma to our goulash.

7. Add pepper to the frying pan until the liver is cooked, cover the frying pan with a lid and grease it with 5 pieces of butter.

8. Now we are preparing our sauce. For this purpose, add 1 bottle of cold water, 2 tablespoons of borosha, 1 teaspoon of salt, 0.5 teaspoon of salt and 0.5 teaspoon of turmeric powder to 1 bottle of broth. Everything is thoroughly mixed. The gravy comes out with a knife color.

9. Transfer from the frying pan to a saucepan and pour our sauce into it, mix and place on the stove. At the moment of boiling, extinguish 10 more khvilins.

The hour of cooking the goulash takes approximately 1:00 without prior preparation of the liver.