Delicious goulash It can be prepared not only from beef pulp, but also from offal. Due to the use of gravies and correct culinary processing the dish becomes very appetizing and literally melts in your mouth. By varying the composition of spices, you can get a different final taste.
Let's look at a few tested and famous recipes that will allow you to cook delicious dish for various side dishes.
Beef liver goulash recipe with gravy
Many people don’t like liver because it turns out dry and bitter. In fact, this offal is very appetizing, but it must be prepared correctly, considering the existing rules. Make sure to follow this recipe to prepare your liver in a delicious way. The number of ingredients is for 6 servings.
For beef goulash with gravy, prepare the following set of ingredients: 800 g of liver, a couple of onions, 150 ml of milk, bell pepper, carrots, 75 g 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:
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:
Beef heart goulash
The heart is a famous offal from which many various dishes. To make the product soft and tender, you need to follow these recommendations. The perfect side dish for this dish is boiled rice. The number of ingredients is calculated for 4 parts.
To prepare goulash you should take the following ingredients: a heart weighing approximately 450 g, 3 large sweet peppers, chili, a large onion, 225 g of canned crushed tomatoes, 2 tbsp. broth, 5 slices of bacon, 1 tbsp. spoon of paprika and vegetable oil, 2 tbsp. spoons of starch, salt and pepper.
Everything is prepared this way:
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:
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:
We have presented you with especially primitive recipes that allow you to prepare something delicious and authentic from available ingredients. hearty dish. Be sure to prepare it for your family. Bon appetit!
Step 1: Prepare the liver.
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 defrosted, leaving it at room temperature, and then cleaned of films, vessels and washed cold water from 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 a small amount cow's milk. Leave the liver as is 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.
Step 2: Prepare vegetable ingredients.
Cut the onions into halves, this makes it much easier to peel them. Rinse the vegetable and knife 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. Slice Bell pepper straws 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.
Step 3: Prepare beef liver goulash.
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 liver pieces rolled in flour to the onion and, stirring all the time, cook some more. 4-5 minutes. Then pour the carrots and bell pepper 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 15 minutes. During this time, goulash from beef liver Once it’s fully cooked, all you have to do is remove it from the heat and start serving.
Step 4: Serve beef liver goulash.
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 water thoroughly ready dish gravy that was left in the pan. No additional sauces needed. Enjoy useful and delicious food yourself and treat your loved ones and friends.
Bon appetit!
Using the same recipe, you can prepare not only beef, but also chicken liver.
If you wish, you can do without using sweet bell pepper if, for example, you don’t really like it.
Not all housewives roll the liver in flour, however, this is how it turns out more appetizing and the gravy is thicker.
If you want to pamper your loved ones with something delicious, but you don’t have time to stand at the stove for a long time, liver goulash is a great way out. The offal cooks much faster than meat, and the taste of the dish is tender and aromatic. From this article you will learn how to prepare liver goulash according to classic and non-traditional recipes. But in any case, you must first soak the liver in milk to eliminate the bitterness.
Liver goulash: traditional recipe
The classic requires beef liver - 800 grams. You need to remove the film from it, remove the veins, cut into small pieces and dip in milk. There the offal should spend at least half an hour. Since the hungry family is already knocking their spoons, let's get started with the vegetables for the goulash. We clean two onions and chop them into half rings. We cut the carrots into cubes, and peel the sweet bell pepper from seeds and cut into strips. It is advisable to have everything at hand necessary products: Squeeze 2 cloves of garlic through a press onto a plate, pour half a glass of flour into a bowl, also stock up on sour cream (3 soup spoons), tomato paste (1 spoon), thyme and other spices to your own taste.
Cooking process
First, fry the onion in a frying pan in vegetable oil - about five minutes. Drain the milk, roll the liver pieces in flour and add to the onion. So fry all the meat over low heat for another five minutes. Add peppers and carrots to the pan and add half a glass of water. Mix everything, close the lid and simmer for 10 minutes. After this, add sour cream, tomato paste, salt, garlic and spices. If there is not enough liquid in the frying pan, add boiled water and simmer for another 15 minutes.
Liver goulash - original recipe
The unusual thing about this dish is that different livers are required for its preparation: chicken and pork are optimal. But the proportions must be equal. Pork liver can be replaced with beef or veal, but it is better to stick to the recipe. The fact is that cattle liver requires longer heat treatment than poultry and pork. We cut the offal into pieces and fry it in poultry fat. When the liver has lightened a little, throw two finely chopped onions into the frying pan, sprinkle with a tablespoon of flour, salt to taste, pour in half a glass of sour cream and water, cover with a lid and wait until all the liquid has evaporated. After this, add half a glass of red wine to the liver goulash, but do not bring the contents of the pan to a boil. Finally, grate the lemon zest into the dish.
Croatian liver goulash
This dish is made from pork liver. It is cleared of excess fat, cut into pieces and pour cold milk for half an hour. Next, prepare as in traditional recipe: The onion is fried and pieces of offal are placed on it. But after 10 minutes of heat treatment, the liver is taken out, and a spoonful of flour is poured into the vacated frying pan onto the same fat, bringing it to a pinkish tint. In a bowl, dilute half a glass of sour cream with three tablespoons of tomato paste and pour this mixture onto the flour. Stir until the lumps disappear. A clove of garlic is finely chopped, ground with salt, pepper, paprika, spices and vegetable oil. Add to the pan. Pour in half a glass of white wine and a quarter glass of water. When the liquid boils, add liver goulash to this sauce and simmer a little more.
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 goulash from chicken liver with gravy, a step-by-step recipe with photos will help you prepare it in 15-20 minutes.
The gravy in the goulash is thick, rich in flavor, 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;
- onion– 2 small heads;
- vegetable oil – 3 tbsp. l;
- tomato sauce or tomatoes 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.
Making goulash from chicken liver different 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 ground pepper or paprika and add salt to taste. Continue frying until all the juice has evaporated. The fire can be turned down.
Add tomato sauce no earlier than the liver is fried. It will darken and a characteristic smell will appear. fried liver. Mix the vegetables and liver with the tomato, fry for two minutes to make the tomato taste more intense.
Mix sour cream with flour, it should be thick homogeneous mass no 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 and acquire pleasant taste, will become very fragrant 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 prepared mashed potatoes, but with pasta, buckwheat or boiled rice it will be no less tasty. 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 Provençal herbs(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 prepared from pork liver with sour cream and tomato sauce with 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 cook correctly and quickly 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 it into your diet. useful product. 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.
, http://every-holiday.ru, https://vpuzo.com, https://pechenuka.comLiver 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!
