Goulash with beef liver and gravy

Varied meat menu will help perfectly no less satisfying and more useful beef liver, considered a delicacy product. It is fried, added to salads and used to make pates and various fillings.

We offer you an equally interesting version of its application in cooking.

Appetizing goulash with beef liver and gravy - a fine budget option for a family feast. Its preparation does not take much time and effort, and the result will surpass all expectations. Pieces of liver are obtained with a delicate and soft structure and are simply delicious. Goulash can be served with boiled potatoes, buckwheat , rice or pasta.

Below in our recipes we will tell in detail how to prepare a delicious goulash from the liver with gravy.

Recipe for beef liver goulash with gravy

• beef liver - 700 g;
• onion - 250 g;
• carrots - 200 g;
• sweet Bulgarian pepper large - 1 piece;
• fresh milk - 150 ml;
• sour cream - 65 g;
• purified water - 350 ml;
• tomato paste - 50 g;
• garlic - 2 cloves;
• vegetable refined oil - 75 ml;
• wheat flour - 100 g;
• freshly ground mixture of peppers - to taste;
• Spices and spicy herbs - to taste;
• salt - to taste;
• twigs of fresh greens - to taste.

Preparation

Beef liver thoroughly rinsed, remove the films and blood vessels, cut into small slices and place in a bowl with fresh milk for thirty minutes to get rid of bitterness.

In a deep sauté pan, kazanke or frying pan, fry on vegetable refined oil, chopped onion rings until golden. Pieces of the liver crumble in flour, spread to the onions and also fry. Now, we lay carrots and sweet Bulgarian pepper, cut with mugs or straws, pour the purified water and stew for ten minutes.

Then add sour cream, tomato paste, chopped garlic, salt, freshly ground mixture of peppers, spices and herbs and cook, covered with a lid, for another fifteen minutes.

Ready tasty goulash from beef liver is served with boiled potatoes, decorating with fresh herbs.

Very rich taste gets goulash, cooked in a multivark, try and see for yourself.

Goulash from beef liver with sour cream in multivark

Ingredients:

• beef liver - 850 g;
• onion - 250 g;
• fresh tomatoes - 500 g;
• purified water - 400 ml;
• sour cream - 100 g;
• vegetable refined oil - 75 ml;
• wheat flour - 75 g;
• a mixture of peppers ground - to taste;
• laurel leaves - 2-3 pieces;
• salt - to taste;
• thyme - 12 g;
• garlic (optional) - 1-2 cloves;
• fresh greens - to taste.

Preparation

Beef liver thoroughly rinsed, rid of the film, blood vessels and cut into small brusochkami. Onions are cleaned and crushed with semirings. In the capacity of the multivarka we pour vegetable refined oil and brown it in slices of liver and half-rings of onions for fifteen to twenty minutes, including the "Baking" or "Frying" mode. Then we fall asleep flour, stir and stir for another seven minutes. Tomatoes are covered with boiling water, peeled off, cut into small cubes, thrown to the liver with onions and fried for another ten minutes. Fill the boiled water heated to boiling, add sour cream, season with salt, ground with a mixture of peppers and thyme. Multivarku switch to the mode "Quenching" and set the time for one hour. Ten minutes before the completion of the cooking process, we throw laurel leaves and fresh crushed herbs to your taste.

Ready-made fragrant goulash from beef liver with gravy is served with any side dish.