Liver sauce. Homemade recipes for liver and gravy. Liver with gravy

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 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.

Liver is a unique product. It not only has a delicate, pleasant taste, but also benefits the body. Every housewife should be able to prepare beef liver gravy. This product makes excellent main courses for the whole family. Let's look at the most interesting and delicious recipes for making liver gravy.

Gravy with beef liver and vegetables

1. 1. Type of dish: second

1. 1. Weight of the finished dish: 800 g.

1. 1. Cooking time:

1. Energy or nutritional value of the dish:

Ingredients for cooking beef liver and vegetables

• Liver - 600 g.
• Vegetable oil – 30 g.
• Onion – 1 head.
• Carrots – 1 pc.
• Water – 1.5 cups.
• Salt - to taste.
• Flour – 1 tbsp.
• Tomato paste – 1 tbsp. l.

Instructions

This simple gravy recipe will appeal to all housewives. To prepare the dish, you need to cut the liver into small pieces and lightly fry over high heat in vegetable oil. Then remove them to a separate plate.

On a note! Eating liver will allow you to increase hemoglobin in the blood in a short time. The gravy is recommended even for small children.

1. Cut the onion into strips and grate the carrots on a coarse grater. Sauté the vegetables in oil until half cooked. Add flour to them and mix thoroughly.

1. Add pieces of liver, a spoonful of tomato paste, salt and spices to the vegetable mixture.

1. Fill the future gravy with water and leave on low heat for 15 minutes.

1. When the liquid thickens, the gravy can be removed from the stove and served with rice, potatoes, buckwheat or other side dish. Don't forget to decorate the dish with herbs.

Beef liver sauce with sour cream

1. 1. Type of dish: second

1. 1. Subtype of dish: liver gravy.

1. 1. Number of servings yield: 4 servings.

1. 1. Weight of the finished dish: 600 g.

1. 1. Cooking time: 30 minutes.

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Liver - 600 g.

• • Vegetable oil – 30 g.

• • Onion – 1 head.

• • Salt - to taste.

• • Flour – 1 tbsp.

• Sour cream – 1 glass.

Instructions

This recipe is not suitable for those losing weight, although it is simply impossible to tear yourself away from the dish. Therefore, preparing gravy is necessary only for those who value taste, and not low calorie content.

1. Beef liver must be cut into equal cubes. Chop the onion into strips or half rings. Place it in a pan with oil and place the liver on top.

1. Simmer everything covered for 10 minutes over medium heat.

1. Then pour sour cream into the pan, add salt, spices and leave on the stove for another 7-8 minutes.

1. It is better not to add water, but if the dish seems too thick, you can thin it.

On a note! Just 100 g of liver prepared according to this recipe contains 5 daily norms of vitamins A and D and 1.5 daily norms of vitamin B2.

Beef liver prepared according to this recipe is best served with boiled spaghetti. The gravy is also perfect as an addition to potatoes, rice and stewed vegetables.

Liver gravy: classic recipe

1. 1. Type of dish: second

1. 1. Subtype of dish: liver gravy.

1. 1. Number of servings yield: 6 servings.

1. 1. Weight of the finished dish: 800 g.

1. 1. Cooking time: 1 hour.

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Liver - 600 g.

• • Vegetable oil – 30 g.

• • Onion – 1 head.

• • Carrots – 1 pc.

• • Water – 1.5 cups.

• • Salt - to taste.

• • Spices - to taste.

• Flour – 100 g.

Instructions

What you will love about this recipe is its simplicity. The dish turns out fresh and appetizing. Liver and vegetables retain their nutritional properties, and the aroma cannot be described in words.

1. To prepare, prepare everything you need: cut the beef liver into pieces, finely chop the onion and carrots. Place the frying pan with oil on the stove.

1. Roll the liver in flour and fry a little on each side over high heat. Then put it in a separate pan. Fry onions and carrots in oil.

1. Place them in a pan with the liver, add salt and spices. Fill the dish with water and simmer.

1. When the water thickens, the gravy with the liver can be removed from the stove. 5 minutes before this, you can add the bay leaf. It is not in the classic recipe, but many people like the soft aroma of this seasoning, so we recommend diversifying your dishes with it in the form of gravy.

Recipe for delicious mayonnaise sauce for the liver

1. 1. Type of dish: second

1. 1. Subtype of dish: liver gravy.

1. 1. Number of servings yield: 6 servings.

1. 1. Weight of the finished dish: 800 g.

1. 1. Cooking time: 1 hour.

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Liver - 600 g.

• • Vegetable oil – 30 g.

• • Sour cream – 2 tbsp.

• • Mayonnaise – 2 tbsp. l.

• • Water – 1.5 cups.

• • Salt - to taste.

• • Spices - to taste.

• Flour – 100 g.

Instructions

1. Clean and rinse the liver. Cut it into pieces. Add salt and spices to the flour.

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.

Stir 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!

For everyone who is not averse to eating offal, we offer an interesting selection of simple recipes for preparing chicken liver. Chicken liver with gravy, recipes with photos of which we will look at together step by step, is good because it is simple and easy to prepare, but at the same time it turns out very tasty.

Moreover, it is very useful, which also cannot be ignored. Based on all that has been said, we conclude that the dish can and should be cooked.

Spicy chicken liver: recipe with spicy tomato sauce

If you don’t like classic delicate gravies, then you can add spice and originality to the dish. The technology for frying chicken liver remains simple, but the ingredient composition will become a little more complicated, because, in addition to the usual components, it will contain “pepper” in the form of garlic and horseradish.

Ingredients

• Ready-made tomato sauce of 2 types (with garlic and horseradish) – 2 tbsp. l. everyone;
• Chicken liver – 700 g;
• Bay leaf – 1-2 pcs.;
• Wheat flour (fried) – 2 tbsp. l.;
• Onions – 2 pcs.;
• White granulated sugar - to taste;
• Boiled water – 1-2 tbsp. volume 200 ml;
• Vegetable oil (for frying) – determine the quantity yourself;
• Salt - to taste;
• Black peppercorns - according to your taste preferences;
• Spices - to taste.

Step-by-step recipe for making chicken liver in tomato sauce

Stage 1: Frying chicken liver and onions in a frying pan

1. Usually the bird's liver itself is quite clean, but just in case, you can clean it of a small amount of veins and films. True, if you decide to leave it uncleaned, you won’t regret it either, because everything will be extinguished and nothing will remain.
2. We rinse the liver under running clean cool water and drain the offal in a colander.
3. While the excess liquid is draining from the meat component, we will chop the onion heads.
4. Place the chopped chicken liver in a frying pan heated in oil and simmer (fry) over heat on both sides until a nice golden crust appears on it.
5. During the frying process, do not forget to pepper, salt and season the offal with spices to taste.
6. In another frying pan, sauté the sliced ​​onion in oil until golden.
7. When both components are separately fried, you can combine them.

Stage 2: Prepare chicken liver gravy

1. Mix toasted flour (2 tbsp.) with 1 tbsp. boiled water (necessarily warm), then beat the mixture with a whisk.
2. Add the required amount of tomato sauce to the whipped mass and mix everything thoroughly again with a whisk.

Stage 3: Cooking the liver in tomato sauce until tender

1. Pour the prepared gravy through a metal sieve into a frying pan where the onions and chicken offal are mixed.
2. Mix everything and, if necessary, pour in a portion of clean boiled water.
3. Salt everything again, season with sugar, then let the gravy boil.
4. As soon as the gravy starts to gurgle, add black peppercorns and dry laurel leaves into it and turn off the fire on the stove.
5. Let the finished dish sit for a couple of minutes, then you can serve it to the table until it has cooled down.

You can eat chicken liver (regardless of whether it is fried or boiled) with almost any side dish, but the offal will best reveal its taste if served with tender mashed potatoes, boiled rice or buckwheat.

The secrets of delicious homemade chicken liver

Stewing, frying and boiling chicken liver, as you have already seen, is quite simple, because it does not even need to be soaked, unlike beef.

Chicken does not accumulate so many harmful substances, but it easily absorbs all the smells and tastes of nearby components. That is why it is very easy to make it the way you imagine it.

But first you need to choose high-quality fresh liver, because a bad product will not make a good treat. Read more about the secrets of choosing your favorite offal in the next article.

Well, in order for the natural chicken product to reveal its amazing taste in a new way in each recipe, you need to know a few simple tips. We offer them to help you, so that you can make an ordinary hot dish gourmet.

• Use all kinds of vegetables to prepare the gravy: carrots, onions, sweet peppers, tomatoes and anything else you would like to see in your dish. If you don't overdo it with the ingredients, it will turn out quite tasty.
• Be sure to add spices and spices to the gravy. These can be a variety of aromatic additives: black pepper (ground or peas), basil, bay leaf, Provençal herbs, oregano, special spice mixtures for chicken, etc.
• You can also use all kinds of bases for cooking gravy: sour cream, tomato sauce (or paste), a combination of tomatoes with sour cream, cream, mushroom sauce, vegetable or meat broth, etc.

If you show a little imagination, you can get an amazing dish. Chicken liver with gravy recipes are different and in a wide range, so it will not be difficult for you to choose recipe instructions for yourself.

Don't think that offal is a waste that only deserves to be thrown into the trash can. If prepared correctly, it will compete with the meat dishes of the world's best restaurants. Try it and see for yourself.

Bon appetit!

It can be boiled, fried, stewed or made into various salads, soups and other dishes. This article is about the liver. After all, the gravy from this product turns out to be very aromatic, nutritious and tasty.

Liver gravy

• flour;
• liver - 300-350 g;
• carrots - several pieces;
• peppercorns, salt;
• greenery;
• water - 550 ml;
• vegetable oil.

Initially, chop the liver finely. Then chop the peeled onions and carrots into pieces. Then fry the onion in oil. Then add carrots and a little salt to it. Then add the chopped liver and fry everything until cooked. Now dilute the flour with water in the specified amount and pour the mixture into the frying pan. Mix everything well and add salt if necessary. Bring everything to a boil and sprinkle with herbs and pepper. Excellent liver gravy is ready! Serve with potatoes or boiled rice.

Liver sauce with sour cream

You will need the following ingredients for preparation:

• liver - 0.7 kg;
• sour cream - 160 g;
• flour;
• onions - several pieces;
• water - 60 g;
• salt.

It is best to buy liver not frozen, but fresh. First you need to wash it and cut it into strip-shaped pieces. Then place the peeled and chopped onion in a frying pan and fry a little. Add liver to it and cover with a lid. Now take the sour cream and pour it into a bowl, then add water and salt. Mix everything and pour it into the liver and onions. In this case, the fire should be immediately reduced and simmered for about 6 minutes. This goes great with boiled spaghetti. Bon appetit!

Liver gravy pork

To prepare the gravy you will need:

• pork liver - 0.65 kg;
• salt;
• carrots - 1 piece;
• bay leaf;
• flour - 2-3 tablespoons;
• water - 175 ml.

First, wash and cut it into small pieces. Now coarsely chop the carrots and chop the onion. Then sprinkle the liver with salt and bread it in flour. Next, place the liver pieces in a hot frying pan and fry until golden brown. Then add carrots and onions to the frying pan and simmer everything for a couple of minutes, then pour in water, add a bay leaf, sprinkle with salt and simmer everything until done. This sauce is served with buckwheat porridge or rice. Bon appetit!

Liver gravy

To prepare you will need:

• beef liver - 0.7 kg;
• flour - 300 g;
• carrots - 1 piece;
• water;
• salt, spices.

Take the liver and cut it into pieces. Now pour flour into a plate, add salt to it and mix. You need to roll the pieces of liver in the resulting mixture, then place them on a hot frying pan and fry on both sides. Place the finished liver slices in a separate container. At the next stage, fry carrots and onions in a frying pan and also add to the liver. Fill with water and place on the fire in a saucepan to simmer. When the water boils, you need to reduce the heat and simmer the liver with vegetables for 23 minutes. The dish turns out to be very delicate in taste.

Liver in sauce

Ingredients:

flour - 3-4 tablespoons;

sour cream - 230 ml;

liver - 0.7 kg;

You need to remove the films, then rinse and cut into pieces. Salt the flour and add spices to taste. Then roll the liver pieces in a mixture of flour and spices and fry them in oil on both sides. Place the liver pieces (fried) in a separate container. Now let's prepare the sauce. To do this, you need to take a glass of water, sour cream, a tablespoon of mayonnaise and mix everything in a saucepan. Place on fire and bring to a boil. When the sauce is boiling, add the liver to it. Simmer everything for 7 minutes. In the frying pan where the liver was fried, fry the onion and add to the rest of the mixture. Excellent liver gravy is ready! Serve the dish hot.

Bon appetit!