Goulash, according to its original origin, is a dish of Hungarian shepherds such as meat stew or a thick, rich soup made from beef or pork. That is, according to a general idea, goulash is meat, stewed with onion and pepper, and sometimes with other vegetables in gravy. Firstly, the meat without bones is lightly fried and then stewed. Currently, goulash is popular in many countries, there are many national and regional recipes for cooking goulash from different types of meat from different animals, with the addition of various other products.
Tell you how to cook goulash from chicken liver.
Cooking goulash is best in the cauldron (cauldron, saucepan).
Of course, the chicken liver must be thawed before cooking (preferably in cold water). Then you should thoroughly wash the liver, take a colander and, when the water drains, cut into small pieces.
Goulash of chicken liver with tomato sauce - recipe
Ingredients:
- Chicken liver - up to 600 g;
- fat is either submerged pork or chicken;
- onion - 1 pc .;
- wine pink or red table unglassed - 50 ml;
- paprika sweet ground - 1 tbsp. a spoon;
- red hot pepper;
- garlic - 2 cloves;
- spices ground (coriander, nutmeg, cloves, black pepper);
- greenery.
Preparation
We clear the onion and cut into a quarter of the rings or slightly smaller and fry lightly in the cauldron or saucepan on the heated fat. Add the prepared liver (see above). Mix with spatula and lightly fry for no more than 5 minutes. Pour wine (or a little water), add paprika, hot red pepper and other spices. Extinguish the liver with onions for 15-20 minutes, not longer, otherwise it will turn out tough and tasteless. For 3 minutes before the readiness, we add a slightly diluted tomato paste (for the density of the gravy, you can also add a little flour or starch to the goulash). Goulash from chicken liver is served with boiled potatoes, rice, beans, polenta, pasta. In principle, you can immediately cook goulash from chicken liver with potatoes in one kazan. Peeled potatoes cut into small pieces of medium size, lay potatoes with meat, exclude wine from the recipe.
Immediately before meals, season goulash with chopped garlic and sprinkle with herbs. To goulash it is good to serve wine - the one that was used in cooking.
Not all, however, like dishes with tomato, besides not everyone can eat such dishes for dietary reasons.
Therefore, we will tell you how to prepare a light goulash from the liver with sour cream.Goulash with liver and sour cream - recipe
Ingredients:
- liver chicken (and / or turkey) - up to 500 g;
- onion - 1 pc .;
- champignons - 5 pcs .;
- sweet pepper - 2 pcs .;
- red hot pepper and other ground spices;
- white unesulfated wine or cognac - 50 ml;
- fat chicken inverted;
- garlic;
- greenery.
Preparation
We warm the chicken fat in the saucepan and lightly fry the finely chopped onions. We add liver pieces, as well as mushrooms and