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

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

Goulash is one of the popular main courses.

Cooked quickly, from different types of meat and even by-products, they occupy, sometimes under the most unusual names, a significant place in the menu of different nations.

Initially, the recipe is simple - fried meat stew with gravy, which usually includes vegetables. Modern cuisine and a growing range of affordable products have enriched the goulash recipe with new flavors.

Liver goulash - the basic principles of cooking

• The choice of liver for goulash lies almost entirely on the hostess, any one will suit for cooking: beef, chicken, pork, and turkey. The main, and most important, condition in choosing a product is its freshness. Only from fresh liver can you make a tasty and at the same time healthy dish.

• How much tastier goulash will turn out depends not only on the quality of the selected product, but also on how the liver is prepared and prepared, the state of the vegetables, and for the goulash with gravy, the gravy itself is an essential part. It should be sufficiently liquid and not contain flour lumps.

• Cooked with gravy or sauce, liver goulash is ideal for boiled cereals and mashed potatoes, but if at the end of cooking you put the dumplings in a saucepan and stew the dish for a couple of minutes, you will get goulash, which may well be served as a separate dish.

Liver goulash with tomato “Home-style”


• 600 grams of beef liver;

• one hundred milliliters of milk;

• head, or two onion sweet onions;

• one full, “with a hill”, a tablespoon of high-quality tomato paste and sour cream of average fat content;

• 100 grams of wheat flour;

• one table. spoon ground dry paprika.

Cooking Method:

1. Wash the liver, remove the film from its surface and cut the remaining ducts, if any. Cut into small oblong slices, then slightly beat off the back, not sharpened side of the knife blade, cover with milk and set aside for 20 minutes so that the pieces are soaked. 2. Chop the onion with a knife into small pieces and place in a small frying pan with a multi-layered or thick bottom. Add a few spoons of refined oil and heat over medium heat until the onions become a light amber color, remaining translucent. Do not forget to periodically stir. Make sure that the onion slices are not burnt, it should not turn brown, much less overdone.

3. Cut the slices of beef liver soaked in milk and cut into small pieces, roll in flour and brown well on high heat from both sides.

4. Dissolve the tomato paste in boiled cold water until the thickness of the tomato juice, combine with sour cream and mix well until smooth.

5. On a dry clean pan fry a tablespoon of flour until it takes a soft golden tint. In a fried flour gently, pour a tomato-sour cream mixture, stirring constantly with a spoon, to obtain a homogeneous consistency.

6. Move the products from the pan to the saucepan, salt a little, add the paprika and ground pepper, fried onions, mix well. Bring, slowly, to a boil, reduce heat to a minimum and cook goulash for three minutes.

Liver goulash with mushrooms


• 800 grams of chicken liver;

• 300 grams of young champignons;

• two bulbs;

• a glass of 15% sour cream;

• table. spoon flour / grade;

• sweet pepper, fleshy varieties - 2 pcs .;

• two processed cheese.


1. Slice the young unopened champignons, slightly obliquely, into thin slices and place them in a frying pan. Add a pair of table. spoons of butter, vegetable or cream, put on the included plate. When moisture evaporates, put the mushrooms in a plate.

2. Sweet pepper, onion cut into small pieces, the pepper can be chopped into thin strips. Put the onion in the pan with hot oil. When it is warm enough and becomes transparent, add the pepper and stew the vegetables until the pepper softens. Transfer the fried champignons to the prepared vegetables and continue to stew for another 5 minutes. 3. From the liver, cut off excess films, fat, remove gallbladders and form in small pieces, put them to vegetables and stew, covered with a lid, up to twenty minutes.

4. Rub the melted cheese curds on a fine grater, and dilute the flour in half a glass of cooled boiled water, make sure that there are no lumps.

5. Add the processed cheese to the liver, pour in the sour cream and bring to a boil. Gently pour the flour diluted in water, mix everything well and boil again. Stir goulash on low heat for two minutes after boiling.

Hungarian liver goulash with dumplings


• kilogram of liver turkey;

• four small bulbs;

• two tables. Spoons ghee cream. oil or pork lard;

• 1/3 tsp of ground pepper;

• 400 grams of ripe tomatoes or table. spoonful of ready tomato sauce;

• one raw chicken egg;

• high-quality flour - two tables. spoons.

Cooking Method:

1. Finely chop the onion and fry in the lard until browning. Add peeled and seeds, chopped tomatoes and simmer all vegetables for twenty minutes.

2. Separate gallbladders from the liver, rinse, cut it into pieces, you can simply divide into two halves and fry until half cooked.

3. Transfer the stewed vegetables to the skillet or a small saucepan, pepper the pepper, constantly removing the sample, salt, add half a cup of boiled chilled water and, covered with a lid, simmer until ready.

4. While the liver is stewing, in a small deep plate with a spoon, mix the egg with ghee (lard), flour, salt and one tablespoon of water. The resulting dough gently, grabbing a dessert spoon moistened with water, lay in a pan of boiling water. Boil the dumplings in water for ten minutes. Ready dumplings discard the colander. When the water is gone, put the dumplings to the goulash, mix everything and simmer for three minutes.

5. Such goulash with dumplings is served at the table as a separate dish.

Goulash from liver and chicken hearts in a cheese-mustard sauce


• 300 grams of chicken hearts;

• 300 grams of fresh or 350-380 frozen chicken liver;

• 150 ml low-fat cream;

• champignons fresh, medium-sized - 100 gr;

• two tables. spoons of quality olive oil;

• table. spoon Dijon mustard;

• ghee - 20 grams;

• teaspoon sifted flour / grade;

• 20 grams of butter;

• 150 grams of cheese, hard.

Cooking Method:

1. Remove the film from the chicken hearts, remove the remnants of the vessels and rinse them under the tap. Mix in a small bowl, olive oil, mustard, salt and pepper, removing the sample, and put the processed hearts into this mixture. Stir and put in the fridge for one hour.

2. While the hearts are marinating, prepare the mushrooms. Rinse the champignons under the tap, remove the film from the caps and cut into small pieces or chop into small strips.

3. Fry the hearts, gently stirring for evenness of the result, add chopped mushrooms to them and stew for 8-10 minutes.

4. Cut out gallbladders from the liver, remove the films and place it in the pan to the mushrooms and hearts. Continue to simmer another fifteen minutes over medium heat.

5. Sauce, which until then kept the hearts, pour into a saucepan, pour the cream and, stirring, bring on a little heat to a boil.

6. Spread flour with butter until smooth, roll a ball out of the mixture and put it in a saucepan. When the ball dissolves, remove the sauce from the heat and add half or a little more finely grated cheese and mix everything thoroughly.

7. Pour the sauce in the pan to the other products, mix and heat for a slow boil for three minutes. Add the remaining grated cheese, when it melts, turn off the stove.

This dish is very good served with rice side dish or mashed potatoes, whipped blender.

Liver goulash in “Grandmother's Dinner” cream sauce


• 400 grams of pork liver;

• head of white onion;

• 250 ml of sour cream;

• garlic clove, pounded;

• 1 teaspoon ready-made mustard-free mustard;

• 1 teaspoon flour;

• 150 ml of milk.

Cooking Method:

1. From the liver, carefully remove the film and cut it across into slices, approximately two centimeters thick. Fight each piece on both sides with a hammer and place everything in a small bowl with milk poured into it. Soak for at least one hour.

2. In a pan on two spoons of butter, fry the onion, cut into thin, medium-sized pieces until transparent.

3. Slice the soaked liver with the most possibly thin straws, lay them with the onions and continue to fry everything together for another fifteen minutes.

4. Separately mix sour cream, mustard, flour and pour the resulting sauce to the other products.

5. After ten minutes, add salt, pepper, chopped garlic, you can put finely chopped or chopped parsley, simmer until ready.

Liver goulash with tomato gravy


• half a kilogram of beef or pork liver;

• two small bulbs;

• two and a half table. spoons of wheat flour;

• in two, gathered “with a hill”, tablespoons of tomato puree and fat sour cream.

Cooking Method:

1. With the liver, remove all unnecessary - films, ducts, and cut into small strips, soak in milk or water for an hour.

2. Chop onions into thin slices and save them in the oil in a pan. When the onions soften and become amber, add the chopped liver, stir everything with a spoon and simmer under the lid until done. Season with salt and slightly pepper and mix in a small saucepan or saucepan.

3. Dissolve tomato paste in half a glass of boiled cold water, just do the same with sour cream. Pour the diluted ingredients into the pan with goulash, add about half a glass of water. Water can be added a little more or a little less, it depends on how much gravy you want to get. Put on the fire. 4. Pour the flour into a large mug and, stirring constantly with a spoon or a whisk, add water in small portions, about half a cup, to make a liquid flour mixture without lumps.

5. When the contents of the pan begin to boil, pour a thin flour into the thin stream with continuous stirring, without removing from the heat. With a minimum of boiling protomite goulash with gravy for about a minute, add chopped garlic and turn off the stove.

Liver goulash with sour cream


• 600 grams of chicken or turkey liver;

• two large white onions;

• half a glass of 20% sour cream;

• about 3 tablespoons sifted flour / grade;

• garlic at discretion.

Cooking Method:

1. Rinse the liver with a weak stream of water, cut out gallbladders and in a small scale, trying to get pieces of the same shape, cut them.

2. Chop the onion into small pieces and brown a little in vegetable oil in an ordinary steel or cast iron pan. Onions should not burn or dry up.

3. Put the sliced ​​liver to the onions, stir and, with the lid on the pan, simmer until ready within half an hour.

4. Salt the prepared liver to taste, you can slightly pepper, stir and put in a saucepan. Add 1: 1 diluted with water, sour cream and put on the included plate, bring to a boil.

5. Turning the heat down to medium, with intensive stirring, pour the flour diluted in water into the pan. When the sauce thickens, turn off the heat, squeeze the garlic. Do not hurt the dish sprinkle of greens.

Liver goulash with gravy and vegetables - “Summer Resident”


• 600 grams of liver;

• pepper peppermint;

• one small carrot;

• head of white onion;

• homemade or 30% sour cream - 170 grams;

• 50 ml of very heavy cream.

Cooking Method:

1. Peel the flesh of fresh Bulgarian pepper from seeds, and cut into small cubes / squares, finely chop the onion, and chop the carrot on a small grater. 2. Put the vegetables in a saucepan, add butter and save on low heat until softened.

3. Lay the liver with vegetables and stew everything on medium heat until half cooked. Add sour cream diluted in cream, add hot boiled water, according to the desired amount of gravy and let boil. Remove the heating intensity to medium, salt to taste and bring the dish to readiness with a minimum boil.

Liver Goulash - Tricks and Tips

• With beef and pork liver, be sure to remove the film, and when cutting cut ducts. If before processing a little rub the surface of the liver with lemon, the film will be removed easier and faster.

• It is highly desirable to soak the pork liver in milk or water before cooking so that the bitterness characteristic of it is gone.

• If you slightly beat the pork and beef liver with a hammer, it will become much softer and juicier.

• Remove the gall bladders from the chicken liver carefully, taking care not to crush the bladder, otherwise it will become bitter. If this happens, cut out the damaged area, not sparing the surrounding pulp, and fill the intact part of it with cold water for a couple of hours.

• Salt and add spices and spices to goulash should be at the end of cooking, then the liver will not become firm and dry.

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