Liver goulash - homemade, national and restaurant recipes. Quick options for goulash from poultry, pork and beef liver

Delicious goulash can be prepared not only from beef pulp, but also from offal. Due to the use of gravies and true cooking the dish becomes very appetizing and literally melts in your mouth. By varying the composition of spices, it is possible to obtain a different final taste.

Let's take a look at a few tried and tested famous recipes, which will allow you to cook an appetizing dish for various side dishes.

Beef liver goulash recipe with gravy

Many do not like the liver, because it turns out dry and bitter. In fact, this offal is quite appetizing, but it must be cooked correctly, considering the existing rules. Strictly follow this recipe in order to appetizingly cook the liver. Ingredients are 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 peppers, 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 in this way:

Veins, films must be removed from the liver, and after that, wash it and dry it with napkins. Divide into small cubes, put in a bowl and cover with water. Leave at room temperature for 30 minutes;

Peel the vegetables thoroughly and cut: carrots into small cubes, onions into half rings, and pepper into strips. Pour the flour into a bowl, put the slices of the liver there and mix thoroughly;

In a frying pan, heat the oil and fry the onion in it until golden brown, and after that, put the liver and continue cooking for 5 minutes, stirring occasionally. Add peppers, carrots and about 100 ml of water. Mix everything, boil and cover with a lid. Cook everything for 10 minutes. on a small heat;

Finely chop the peeled garlic and mince 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. Then leave to infuse for 15 minutes. Serve with any side dish.

beef lung goulash recipe

The lung is not a famous by-product, but in fact it is possible to cook a very appetizing dish from it. 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, onions, bell pepper, 3 tbsp. spoons of butter and herbs.

Everything is prepared in this way:

In the first step, soak the lung in water for a couple of hours. A similar procedure is needed 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 and cut into slices about 3x1 in size. Post it in large frying pan, add a glass of water and press down on top with a plate or a lid of a smaller diameter. Boil over medium heat for half an hour, adding hot water if necessary. In order to get rid of the resulting foam, rinse the lung slices in running water;

Peel the carrots and rub them on a large 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 brown or soft. After this, put the pasta and broth. Simmer everything for 15 minutes. At the end, you need to add spices and chopped garlic. Serve with chopped greens.

Beef heart goulash

The heart is a famous offal from which many are prepared. various dishes. In order for the product to become 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 components: a heart weighing approximately 450 g, 3 large sugary peppers, chili, a large onion, 225 g canned chopped tomatoes, 2 tbsp. broth, 5 slices of bacon, 1 tbsp. a spoonful of paprika and vegetable oil, 2 tbsp. spoons of starch, salt and pepper.

Everything is prepared in this way:

To begin with, start preparing the heart, from which you need to remove the veins, film and fat. Cut it into a medium sized cube. Cut the peeled onion into half rings, and the bacon into a cube. Chili must be cleaned of seeds and veins so that the dish is not too hot. Cut it into small pieces. Peel the sweet pepper and cut it into strips;

Take a cast iron pan and heat oil over medium heat. Fry the bacon there for a couple of minutes. Then add the onion, and when it becomes transparent, put the chili and paprika. After a minute, transfer the contents to a plate and fry the heart in the same oil. When it becomes rosy, then add the fried onions, peppers and tomatoes. Strictly put salt to taste, ground pepper and pour in the broth. The main thing is that its tier covers the meat. After boiling, put the pan in the oven, which must be heated 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 goulash with gravy that should thicken.

Recipe for beef goulash in a slow cooker

Today, many housewives use to cook a lot of different dishes multicooker. 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 peppers, 3 tbsp. spoons of tomato paste, 2 tbsp. spoons of sour cream, 1 tbsp. a spoonful of flour, carrots, 1 tbsp. water, 50 g of herbs and oil, salt, pepper and spices.

Everything is prepared in this way:

Rinse the meat, if necessary, remove films, fat and divide into medium-sized cubes. Pour the oil into the bowl and select the “Frying” mode in the multicooker. Set the time to 30 minutes. When the oil is hot (after about 10 minutes), brown the beef there on all sides;

Peel the pepper and onion, cut into cubes, grate the carrots, and then add to the meat. For 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 beep, add chopped herbs, close the lid and leave for another 15 minutes. insist.

spicy beef goulash recipe

This dish is for lovers of spicy and spicy. This goulash delightfully combines with ordinary rice and mashed potatoes. The perfect dish for winter when you need to warm up. Ingredients are for 6 servings.

For this beef goulash recipe, you should prepare the following products: 600 g of beef, 300 g of onion, bell pepper 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 in this way:

Pour vegetable oil into the pan and fry the beef slices on it. Later, after the meat becomes rosy, pour boiling water in such a quantity that the tier 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 pan, fry huge slices of tomatoes. Add all the vegetables to the meat and put the spices with chopped herbs. Simmer over low heat until done.

We have presented you with especially primitive recipes that allow you to prepare a very appetizing and authentic recipe from the available ingredients. hearty meal. Be sure to cook it for your family. Good appetite!

Would you like to feed your household not only a hearty and tasty, but also a healthy dinner? Then cook beef liver goulash with gravy. This dish is rightfully considered valuable for our body, because the liver contains a large number of much-needed iron. In addition, such a dish is quite dietary, so it can be safely included in the diet of everyone without exception.

Before you start cooking goulash from beef liver with gravy, let's get acquainted with a few simple secrets that will help us create a truly culinary masterpiece:

if the liver is soaked in milk for half an hour before cooking, then it will not have a bitter taste;
the liver must be carefully separated from the film and veins;
the liver should be cut into small cubes - so it will turn out juicy and soft;
sour cream is best as a gravy for the liver, but it can be replaced with classic yogurt without additives;
beef liver goulash goes well with any side dish: boiled potatoes, pasta, cereals.

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. (you can not add);
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, a mixture of spices.

Cooking:

First of all, the liver must be washed and cleaned of the film, and then soaked in milk. To do this, pour milk into a bowl with high sides and lay out the liver. We leave for about half an hour.
After half an hour, we take out the liver and let it dry, and then cut it into small pieces.
Onions must be cut into half rings.
We clean the bell pepper and cut into strips.
Peel the carrots and cut into small cubes. Some housewives prefer grated carrots, but in this case the dish will not look spectacular.
Now you need to heat the pan and pour in the vegetable oil. Add onion to it and fry for no more than five minutes.
We spread the pieces of the liver in the pan, but only pre-roll each in flour.
Fry the onion with the liver for five minutes.
Add vegetables to the pan - carrots and peppers, mix, and then pour in 100-150 ml of boiled or filtered water. After boiling, simmer everything for about five minutes.
Prepare the gravy: mix sour cream and tomato paste in a separate bowl, squeeze the garlic, salt and sprinkle with spices. We mix everything well.
Now you need to add the gravy to the liver and mix. Depending on how thick you want the goulash, you can add a little more water.
Cover the pan with a lid and cook our goulash for 15 minutes.
Beef liver goulash is ready!

According to this recipe, you can make beef goulash with gravy, only the stewing time needs to be slightly increased.

Cooking the most delicate beef liver goulash with tomato sauce

Compound:

beef liver - 900 g;
tomato paste - 4-5 tbsp. l.;
2 onions;
flour for rolling the liver;
water - 250 ml;
vegetable oil;
salt and a mixture of spices.

Cooking:

We prepare the liver in the already known way and cut into small pieces.
Heat up the pan, add oil. Now you need to put pieces of the liver into it. To do this, roll them alternately in flour and lay them out in such a way that each piece touches the bottom of the pan.
Fry the liver for five minutes. Attention: the fire should be medium.
Turn the liver pieces over and fry on the reverse side for five minutes.
Now the liver needs to be transferred to a saucepan and salted.
Onions should be cut into strips and fried until tender. Tip: do not use the oil left after the liver to fry the onion.
Prepare the sauce: mix the tomato paste with water until smooth.
As soon as the onion is ready, add the liver to it, tomato sauce and spices. If necessary, you can salt a little. We mix everything.
When the sauce boils, the fire needs to be slightly reduced. Simmer the goulash for about 15 minutes.
After the specified time, our dish is ready.

Beef liver goulash cooked in a slow cooker

Compound:

beef liver - 700 g;
2 onions;
1 carrot;
sifted flour - 3-4 tbsp. l.;
vegetable oil;
water;
a mixture of peppers and salt.

Cooking:

Prepare the liver and cut into cubes.
Onions and carrots need to be finely chopped or chopped with a blender.
Turn on the "Frying" mode, pour vegetable oil into the bowl and fry the onion for 3-4 minutes.
Add the liver to the bowl with the onion and fry until the blood stops coming out of it.
Add carrots and fry for 2-3 minutes.
Now you need to add water. Its amount should be determined depending on the desired consistency of goulash.
We switch the multicooker to the "Extinguishing" program.
After 20 minutes, open the lid of the multicooker and, sifting through a sieve, add the flour.
Mix everything and cook until the end of the program.

Optionally, you can add tomato paste to the goulash.

As you can see, cooking goulash from beef liver is absolutely not difficult. Feel free to add new ingredients and experiment with gravy. Cook with pleasure and bon appetit!

Initially, it was prepared from beef or veal, and later - from pork meat, and even began to use liver as the main ingredient. from the liver? To do this, you must first decide which one you will cook this dish from - pork, beef, veal or chicken, and then choose suitable recipe.

Liver goulash

The recipe calls for washing in cold water 450 g of liver and cut into medium-sized pieces. Place them in cold milk for half an hour. Chop 4 onions and fry them in a pan. Roll the pieces in flour, add to the onion. After 10 minutes, put the liver, and in the same pan dilute 20 g of flour, 3 tablespoons of tomato, 100 ml of sour cream, chopped garlic clove, salt, pepper. Pour 50 ml and the same amount of water. When the gravy boils, place the liver in a pan and simmer for another 10 minutes.

Liver goulash

Rinse thoroughly with 500 g of liver under cold water and pat dry with a kitchen towel. Peel it from the films and cut into small cubes. Sprinkle flour onto a plate and roll in the pieces. Put a deep frying pan over medium heat, pour vegetable oil, lay out the pieces and fry for several minutes. Peel the onion from the husk, wash under cold water and chop finely. Add onion and fry until translucent. Grate carrots, put in a pan. After a few minutes, add pepper, salt and mix. Put 4 Pour water into the pan to cover the liver. Simmer for 20 minutes until thickened, let it brew for a few minutes and serve with pasta or buckwheat porridge.

Liver goulash (pork)

Wash 500 g cut into thin and narrow slices. Peel 2 onions and cut into small cubes. Put the liver and onion in a heated pan with oil. Sprinkle with all-purpose spices, salt and pepper while roasting. After 7 minutes, pour in 250 g of sour cream. Simmer for 10 minutes, turn off the heat, sprinkle with chopped parsley.

Liver goulash with apple

Cut the onion into half rings, put in a pan and fry. Half a kilo of beef liver cut and sprinkle with flour. Add it to the pan when the onion half rings become transparent. Fry on high heat for about 5 minutes. Peel the apple, cut the core and cut it into slices. Scald and remove the skin from two tomatoes, cut them into several pieces. Put apples, tomatoes and 200 g chopped champignons in a frying pan. Brew a glass of fruit tea and pour it over the liver. Add half a glass of white wine, salt. Simmer for 15 minutes, then pour in a glass of cream. After 10 minutes, remove the pan from the heat, put on a dish, sprinkle with herbs.

Liver goulash (assorted - chicken and beef)

Wash and cut into strips of 250 g chicken and 250 g and fry in 65 g poultry fat. Finely chop 2 onions and place them on top. Sprinkle 20 g of flour and salt, add 200 g of sour cream. Evaporate liquid. Then pour in a glass of water. After 20 minutes, add a glass of red. After 10 minutes, put the lemon zest. Simmer until done.

Liver goulash (chicken)

Remove films from 200 g of chicken liver. cut her small pieces and sprinkle with flour. Chop the onion, carrot and fry in hot oil along with the liver. Add salt and a spoonful of tomato. Simmer for 10 minutes, then scald 2 tomatoes with boiling water, peel and cut into slices. Put them in the pan. Put a bay leaf and simmer for half an hour. Add chopped greens.

Liver goulash in white wine

Cut into half a kilo pieces pork liver and soak for 40 minutes in milk, roll in flour and fry. Chop 3 onions and add to the pan. After 12 minutes, lay out the onion and liver. In a frying pan put a spoonful of flour, 60 g of tomato, 100 g of sour cream, chopped garlic clove. Sprinkle with black and ground sweet pepper, salt. Pour 60 g of white wine and 60 g of water. Bring to a boil and put the liver with onions. Serve with fried potatoes or rice.

Step 1: Prepare the liver.

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

Wipe the clean liver with paper towels and cut into small pieces, preferably cubes. Put the ingredient in a deep plate and pour a small amount cow's milk. Leave the liver like this 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 take the rest.

Step 2: Prepare vegetable ingredients.

Cut the onions into halves, so they are much easier to peel. Rinse the vegetable and knife ice water and cut the halves into thin half rings.

Remove the garlic cloves from the husk 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 a way that is more convenient and familiar to you.

Cut the bell pepper in half, remove the tail and cut out the core with seeds. Rinse the vegetable pieces inside and out, removing dirt and loose seeds. cut into Bell pepper straws or sticks.

Peel the carrots from sand, 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 sufficiently lain in milk, drain it, and place the pieces of beef in a dish with flour and roll them well.

Heat vegetable oil in a frying pan and place onion half rings in it. Fry them over medium heat for 5 minutes until golden. Add the pieces of liver, rolled in flour, to the onion and, stirring all the time, cook more 4-5 minutes. Then pour carrots and bell peppers into the pan, pour boiled water, cover and simmer for 10 minutes. You don't need to add fire.
Open the lid, mix all the ingredients, add garlic, salt, spices, dried thyme. Spoon sour cream and tomato paste on top. If you find it necessary to add a little more water, then do so. Stir the contents of the pan again and, once again covered with a lid, continue cooking. 15 minutes. During this time, beef liver goulash will reach full readiness, you just have to remove it from the heat and start serving it.

Step 4: Serve beef liver goulash.

Goulash from beef liver is very convenient to serve for dinner along with a side dish of boiled rice, buckwheat or potatoes. Don't forget to water generously. ready meal gravy left in the pan. No additional sauces are needed. Enjoy useful and delicious food and treat your family and friends.
Enjoy your meal!

According to the same recipe, you can cook not only beef, but also chicken liver.

If desired, you can do without the use of sweet bell pepper, if, for example, you do not really like it.

Not all housewives roll the liver in flour, however, this is how it turns out to be more appetizing, and the gravy is thicker.