A classic version of the dish, beef stroganoff, is made from beef and belongs to traditional Russian cuisine. The first mention of the dish appeared at the end of the 19th century. Since then, to prepare meat Stroganoff style, they began to use not only beef tenderloin, but also offal, such as liver. Unlike meat, liver stews very quickly, and the longer you cook it, the tougher it will be. Today we are preparing liver Stroganoff style.

To prepare Beef Stroganoff from beef liver, we will prepare the main product. Wash the liver and remove films. Cut into small pieces. I first cut the liver, and then cleaned it of films.

Pour boiling water over the tomato, remove the skin, cut into medium-sized pieces. Cut the onion into quarter rings.

Pour vegetable oil into a frying pan and fry the liver over high heat for 5-7 minutes, stirring.

Add tomatoes and onions, reduce heat to medium and cook, stirring, for another 5 minutes until juices form.

Sprinkle 2 tablespoons of flour evenly on top of the meat and add 2 tablespoons of sour cream.

Mix the contents of the frying pan, it will turn out something like in my photo. Add 1.5 teaspoons of salt and herbs to taste, I prefer to add basil. Mix again.

Pour in 1-1.5 glasses of water. Stir again, cover with a lid and leave to simmer over low heat for about 10 minutes.

At the very end, sprinkle the stewed beef liver with finely chopped dill.

You can serve liver Stroganoff style with various side dishes, for me with potatoes and pickles. It’s also very tasty to serve buckwheat as a side dish and place stewed liver and gravy on top of it.

And one more photo of beef stroganoff from the liver.

Bon appetit!

It is known that liver is filling and healthy because it contains large amounts of iron. And you can cook anything from the liver: stew it, cook it with vegetables, make liver pate, chops or shish kebab.

Today we will prepare liver gravy with onions; the liver according to this recipe turns out juicy and tasty. If you don't like beef liver, make gravy from chicken or pork liver. For a side dish, we suggest boiling mashed potatoes or peas.

Ingredients:

• Beef liver -500-600 grams,
• Onion – 1 large,
• Vegetable oil - 50 ml,
• Salt,
• pepper - to taste.

Cooking process:

Beef liver is well cut into cubes if it is frozen. Many people soak the liver in water or milk to prevent it from becoming bitter. I didn't soak it.

The liver must be washed under running water, cleaned of film and veins. Cut into thick strips.

Pour oil into a frying pan or saucepan and heat over high heat (not for long). Add the liver and stir constantly, still on high heat. The main thing is that the liver does not burn.

After frying a little, it gives off its juice, and then stews further in its own juice. Set the heat to medium.

Peel the onion and chop finely. Simmer the liver until half cooked, then add the onion. If everything has evaporated, then add oil, do not add water.

Salt and pepper to taste. If you don't want fatty liver, then add water, but this is a different taste and a different recipe.

It is important not to overcook. An extra two, three, minutes can make it tough. I can’t tell you the time, everyone has their own stove, and here everything is tested. There is nothing complicated in this recipe for cooking liver with onion gravy, and the liver turns out tasty and aromatic.

Any side dish will do. This time I wanted pea puree. Pea puree can be very easily prepared in a slow cooker.

We thank Svetlana Kislovskaya for the recipe and step-by-step photos of preparing liver in onion gravy.

Bon appetit wishes you the Recipe Notebook and her friends.

Liver is a so-called by-product, which is extremely useful both for regular nutrition and for dietary purposes. The liver is especially useful for children suffering from anemia and smokers. This product contains chromium, which helps with diabetes and atherosclerosis. The liver contains vitamins A, D, E, K, group B, iron, phosphorus, potassium, magnesium, calcium, sodium, enzymes and extractives.

The healing properties of the liver were known back in Ancient Egypt. In 1025, the famous Ibn Sina (Avicenna) included in his medical treatise “The Canon of Medicine” a recipe for night blindness, which was based on a goat liver dish. For the same purpose, the old Moscow clinic “Cool Vertograd” advised using sturgeon or catfish liver. Let us remember the beneficial properties of liver, and we will use it in a variety of forms. Stewing is a culinary process that allows you to prepare foods with the least loss of their nutritional value. So we will stew liver as gravy.

Cooking steps:

7) Dilute the flour with water so that there are no lumps, and add it to the liver. Flour will give the gravy a thick consistency. Let's boil for a few more minutes.
Liver gravy can be consumed with vegetable side dishes, side dishes of cereals, and pasta.

Ingredients:

Liver – 330 gr., vegetable oil for frying, flour – 1-3 tablespoons, salt, spices, pepper, carrots – 1 pc., onion – 1 pc.

This liver is prepared literally in a matter of minutes, which will greatly please busy housewives. Before you start preparing the liver with gravy, pay special attention to rid the product of hardness; milk is perfect for this, but the rest of the recipe does not require any effort. All ingredients are available and easy to use, so the dish will be ready quickly enough and you can enjoy the wonderful taste with the whole family. Well, let's look at the recipe itself.

In order to prepare liver with gravy, you will need the following products:

About 500-600 grams of beef, pork or chicken liver;
- two medium-sized onions;
- 70 ml mayonnaise (or 100 ml low-fat sour cream);
- a tablespoon of wheat flour;
- sunflower oil;
- salt to taste;
- freshly ground black pepper.

The process of preparing delicious and appetizing liver with gravy

1. First, rinse your liver well. Afterwards, remove the bile ducts. Please note that if the liver is pork, then it can be pre-soaked in milk or water for an hour so that it does not give off bitterness.
2. Now cut the liver into long small pieces.

3. Peel the onion, rinse under cold water, and then cut into half rings or cubes as you wish.

4. Heat sunflower oil in a frying pan, add the liver and quickly fry on both sides.
5. Now add the chopped onion to the pan and fry for 5 minutes.

6. Meanwhile, mix mayonnaise with warm water and mix well. For 70 ml of mayonnaise you will need about 7-6 tablespoons of water.
7. Add mayonnaise and water to the pan, add a little pepper and salt to taste, cover with a lid and cook for about 2 minutes.

8. Add a tablespoon of flour, stir and that’s it, you can turn it off.
That's all, the liver with gravy is ready. Can be served either warm or cold. And bon appetit everyone!

Offal is one of the most favorite dishes in our family. We especially like liver dishes. My mother taught me to cook them. Many housewives think that liver is a capricious product that is very difficult to prepare. However, I am sure that this is not the case.

Why is it worth cooking liver Stroganoff style?

This dish is also often called "Beef Stroganoff". However, you need to remember that the name of the last dish implies the use of beef liver.

Secondly, This is delicious. Juicy and soft liver, spicy gravy! I am sure that you will really like this delicious dish and you will cook it very often. An important point is that this dish cooks quite quickly. It will take you less than half an hour to prepare. So, simply put, below is the recipe with photos. liver in sour cream.

The main ingredient of this dish is liver. The final taste of the dish depends on its quality. It is important to remember that the liver is very valuable product, which must be present in the human diet.

In order for the liver to function properly, you must adhere to following rules:

1. It is best to choose a refrigerated product rather than a frozen one. Firstly, it contains more vitamins and amino acids. Secondly, sellers often freeze the product to hide poor quality or expired shelf life.
2. If you see pink ice on a frozen liver, it means it has been thawed and re-frozen. It is better not to take such a product.
3. The liver must have shiny and smooth surface.
4. The matte color of the product indicates that it has been sitting for quite a long time.
5. The product must be uniformly colored throughout. Veal has a bright red color, and beef liver has a cherry hue.
6. In order to avoid the hassle of removing veins from the liver, you need to choose the right piece. In front of the liver There are always fewer ducts.
7. Be sure to smell a piece before purchasing. You should feel sweetish aroma. If you smell a sour smell, this indicates that the product is not fresh.
8. When pressing on the liver, it should quickly regain shape.
9. There should be no roughness on the cut. A good product will have a smooth cut.
10. It is best to buy liver at the market, since in stores it is most often packaged in containers covered with film. This makes the selection process difficult.

As you can see, the recipe is as simple as possible. It will be easy to make even for those who have never cooked liver. Best suited for this recipe beef liver. But pork, chicken or rabbit liver will also be delicious.

The best side dish for the liver is rice. But it will also go well with pasta and even potatoes. There will be quite a lot of gravy in the pan, which will perfectly complement the side dish. Fresh finely chopped herbs will highlight the taste of the liver.

If you are tired of meat gravy and want to add variety to your diet, then buy a good beef liver and prepare a very tasty main dish from it - gravy. A very interesting combination of flavors of sour cream, sauteed vegetables and beef liver will make this dish your favorite, and you will cook it quite often. Moreover, it takes very little time to prepare it; the liver is fried in vegetable oil for 10-12 minutes; there is no point in doing more, otherwise it will be very tough and tasteless. Together with the vegetables, we simmer it for another 5 minutes, then add sour cream, salt, spices and simmer for another 5 minutes. A total of 20-25 minutes and you have a very tasty beef liver gravy on your table, the recipe with photos of its preparation is offered to your attention below. Serve it with a side dish of pasta or pasta, prepare a light vegetable salad and in half an hour you have a delicious three-course Sunday lunch.
To make beef liver softer and more tender, be sure to first soak it in water or milk. When you fry the liver in vegetable oil, salt it at the very end, otherwise it will become harsh. When you buy liver, pay attention that it is small in size; the smaller the liver, the younger the animal, and therefore the tastier the meat. And, of course, there should be no gallbladder and ducts, clots of blood and growths in the liver. Good fresh liver has a beautiful bright shiny color and a pleasant sweetish aroma.
If you want, you can add finely chopped herbs, garlic, ripe tomato fruits and pieces of sweet bell pepper to the gravy. All these additions will enhance the taste of the liver gravy at your discretion.



Ingredients:

- beef liver - 0.5 kg
- large carrot root - 1 pc.
- onions - 1 pc.
- sour cream -100 g
- fresh garlic - 1-2 cloves
- refined vegetable oil to fry the liver
- salt, spices, herbs optional

P Liver gravy is a tasty and healthy dish. It's incredibly easy to prepare and quite quick. By the way, it is known that liver is included in the diet of many athletes since it is believed that the product increases endurance. In addition, it has a huge variety of beneficial nutrients necessary for the development of a growing body. Therefore, recipes with liver should definitely be on the radar of a good housewife. But before you prepare such a product, you need to choose it correctly in the store.

How to determine the quality of liver at the gravy store?

AND so, we need to take a good look at it. There should be no scratches or strange bubbles on the surface, and the top should be level. And of course, the smell of liver can give away the quality of freshness. Good fresh liver should have a strong and slightly sweet odor.

ABOUT Having decided on the choice, let's move on to preparing this gravy. In total, we will present to your attention several recipes for liver gravy. And the choice of how to prepare it is up to you.

Menu of presented recipes:

• Beef liver - 500 g.
• Carrots - 1 pc.
• Onion - 1 pc.
• Flour - 4 tbsp. l (with slide)
• Vegetable oil
• Water - 300 ml

How to prepare beef liver gravy?

1. First, let's deal with the liver; if the product is frozen, you need to defrost it completely, and then rinse it well under cold running water. Cut the meat into large pieces. If necessary, you can chop it quite finely; this can help speed up the cooking process somewhat.

2. Peel the onions and finely chop them.

3. Peel the top layer of carrots and grate them on a coarse grater.

4. Heat the frying pan and add a little sunflower oil, then add the prepared beef liver and fry for 10 minutes over medium heat, stirring occasionally.

5. Reduce the heat to low and add chopped onion and carrots to the liver in the frying pan. And continue to fry, continuing to stir until the onions and carrots are ready. This takes approximately 10-20 minutes. Salt and pepper to taste.

6. Afterwards, add flour to the pan and mix well so as not to form flour lumps.

7. Pour boiled water into the pan and immediately mix well. It is better to do this for at least 3-5 minutes. Switching the heat from low to medium, bring our gravy to a boil. After the gravy boils, reduce the heat back to low and cook for another 5-10 minutes, remembering to stir.

Beef liver gravy is ready.

P The presented recipe is very simple and tasty. This gravy can be served with various cereals, pasta and simple mashed potatoes.

• Pork liver - 300 g
• Carrots (medium size) - 1 pc.
• Onions - 1 pc.
• Bay leaves - 1 pc.
• Flour (wheat) 4 tbsp. l
• Water (boiled) - 175 ml
• Salt (to taste)

How to prepare pork liver gravy?

1. Remove the film from the liver and cut into medium-sized pieces.

2. Afterwards, peel and coarsely grate the carrots and finely chop the onion.

3. Heat up the frying pan and pour a little oil. Salt the liver, bread it in flour and send it for frying. You need to fry it on both sides until a characteristic golden crust appears.

4. And only now add the onions and carrots to the pork liver, leave everything to simmer for a minute and a half, then pour in 175 ml of water, add a bay leaf, add a little salt and continue to simmer until fully cooked.

Pork liver gravy is ready

N Despite the similarity of the ingredients with the previous recipe (as you can see), the technology for preparing the gravy itself is slightly different. Of course this has to do with the choice of liver. Pork tends to cook a little faster and has a different flavor. However, this does not make it lose its usefulness.

• Liver (chicken) - 1000 g
• Sour cream - 200 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Wheat flour - 0.5 tbsp.
• Sunflower oil - 4 tbsp. l.
• Ground black pepper - 1 (pinch)
• Salt 1 tsp.

How to prepare chicken liver gravy?

1. We take the liver and remove the fat, various flagella, and check for the presence of bile.

2. Peel, grate the carrots, finely chop the onion and fry them in a frying pan with a little oil until golden brown.

3. It is better to fry the liver all at once; for this, you can use a bag when breading. So we put all the meat in a regular transparent bag, pour flour inside, mix it with salt and pepper in advance, and shake thoroughly for several minutes.

4. Fry the processed liver in a heated frying pan with a small amount of oil and fry on both sides.

5. Add onions and carrots, mix well and fry for a few minutes.

6. We dilute the sour cream with water, it should be about 700 ml, add a pinch of salt and sugar and stir well.

7. Pour all the ingredients with the resulting filling, bring to a boil, reduce the heat, cover with a lid and cook until the mass becomes thicker.

Chicken liver gravy is ready.

E If you prefer less fatty chicken liver, then this recipe will undoubtedly come in handy. This gravy is convenient to whip up. And its charming taste will delight guests and household members.

IN Having chosen one of the recipes, do not forget that you can experiment with any of them and improve it to your taste. These recipes provide only a general technology for preparing liver gravy. And when you prepare your masterpiece, don’t forget about love and good mood. Bon appetit!

Liver gravy is an original, but at the same time, simple and affordable dish that will add piquancy and taste to any side dish.

Besides this, it is also a very healthy dish. After all, the liver, no matter which one, contains a huge amount of substances useful for the human body. That is why this gravy has long been loved by many of us and has become a frequent dish on the tables of thousands of families. How to prepare liver gravy so that it is truly tasty and appreciated by your family members and guests at home? There are many recipes for making liver gravy. In this article we will offer you, in our opinion, the most delicious recipes. So, let's begin!

Liver gravy - Recipe No. 1.

We start cooking by chopping the liver into small pieces. We also cut carrots and onions, fry them in vegetable oil, adding a little salt. After the onion turns golden, add the liver to the pan and fry until fully cooked. Separately dilute the flour with water and pour in the already cooked mixture of liver, onions and carrots. Bring to a boil, add pepper, herbs and, if necessary, salt. That's all! Our “liver gravy” is ready. As you can see, this recipe is quite simple and does not require any special culinary skills.

Recipe No. 2.

Let's start cooking by clearing the liver of films, washing it, drying it and cutting it into small pieces. Mix flour, salt and spices and, having rolled each liver piece in the mixture, fry it on all sides in butter. If you are a fan of a healthy, cholesterol-free diet, you can use refined olive or sunflower oil. But it still tastes better with butter. To prepare the sauce we need sour cream, a glass of water and mayonnaise. We mix all this in a small saucepan and put it on the fire so that our sauce boils. Place the fried pieces of liver into it and simmer for 5-7 minutes. In the meantime, we peel, chop and fry the onions. When the onion is ready, add it to the saucepan with the main mass. For sourness, you can add a spoonful of tomato paste.

Recipe No. 3.

We wash, clean and cut our liver into small cubes. Coarsely chop onions and carrots. Salt the liver, bread it in flour and fry in vegetable oil. After a golden crust forms on the liver, add the onion and carrots and simmer it all under a closed lid for a couple of minutes. Then add water, salt to taste, bay leaf and seasonings, bring to a boil and simmer until cooked. This recipe is very simple. And most importantly, it does not require much time. It is very suitable for busy women who have limited time standing at the stove.

Liver with gravy is not only tasty, but also healthy. After all, this product contains a colossal amount of iron, which is so necessary for our body. In addition, this meat ingredient is very often used in dietary nutrition, since it does not have a high calorie content, and it can be consumed either separately or together with a lean side dish.

Liver with gravy: necessary ingredients for cooking

Liver with gravy: the process of frying vegetables and offal

Beef liver should be washed, cleaned of film and other veins, and then cut into pieces. In order to deprive this ingredient of its specific smell and taste, it is recommended to soak it in milk for half an hour. While the beef liver is settling, you can start processing the vegetables. To do this, you need to peel the carrots, onions and tomatoes, and then finely chop them. It is advisable to take a frying pan for cooking vegetables and meat with high sides, since you plan to cook a lot of gravy. After this, you need to fry the onions and carrots, grated on a coarse grater. Next, add the chopped liver, tomato, salt and pepper. Fry all the ingredients in oil for 6-10 minutes, after which you can start preparing the special sauce.

Liver with gravy: the process of preparing sour cream sauce

In a separate bowl you need to mix flour, sour cream and a small amount of water. After this, the sauce can be safely added to the pan and simmered with the main products for another 8-11 minutes.

Dishes made from beef or chicken liver and potatoes

For those who cannot do without a side dish, you can additionally prepare delicious mashed potatoes for the goulash. It is also worth noting that fried liver and potatoes turn out no worse than the previous dish.

Required ingredients:

• beef liver (or chicken) - 300 grams;
• onions - two heads;
• vegetable oil - for frying the dish;
• potatoes - six medium pieces;
• salt and pepper - on the tip of a small spoon.

Method for preparing fried potatoes and liver

The liver must be processed and soaked in milk. Peel the onions and potatoes and cut into strips. You should fry the onion in a hot frying pan, and only then you can add finely chopped liver. After the offal changes its color, you need to put the potatoes in the dish. Cover the pan with a lid and cook the dish for half an hour, stirring occasionally. Serve hot with finely chopped herbs.

Liver with gravy: useful tips

1. To give liver goulash a special taste, you can add a clove of garlic, bay leaf, herbs or other spices you like.
2. If you think there is too little gravy, you can add a little more sour cream or heavy cream to the pan.