Goulash is an old Hungarian dish that has been made from beef or lamb for centuries. However, culinary experimentation does not stand still. Many variations of it have already been invented, and one of them is from the liver. Let's talk about this.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
A luxurious combination of sunny tomatoes, bright sweet pepper, rich taste of meat, vegetables, herbs and spices will leave few people indifferent. However, time does not stand still and culinary experts have introduced new notes into the classic recipe, experimenting with components. So, such dishes include liver goulash, which was born on the basis of the famous old recipe. Some are biased towards offal dishes, considering them simple and mundane. But once they have tasted goulash with liver made with their own hands, they will forever remain fans of this dish.
Any liver can be used for the recipe. The main thing is to know how to properly handle each variety. For example, beef is often bitter. Soaking the offal in water or milk for half an hour will help get rid of the bitterness. It should be noted that any liver is a storehouse of useful elements necessary for our body. A liver dish is able to provide a daily intake of magnesium, iron, vitamin A, zinc, sodium, phosphorus. Dishes made from this offal improve blood clotting, vision and hair, strengthen bone tissue and reduce thrombosis. In general, it is advisable to include the liver in the menu at least once a week.
- Caloric content per 100 g - 151 kcal.
- Servings - 3
- Cooking time - 1 hour 10 minutes
Ingredients:
- Chicken liver - 800 g (any other variety is possible)
- Carrots - 1 pc.
- Onions - 1 pc.
- Tomatoes - 2 pcs.
- Garlic - 3 cloves
- Sour cream - 2 tablespoons
- Tomato paste - 2 tablespoons
- Parsley - small bunch
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Vegetable oil - for frying
Step-by-step recipe for making liver goulash with gravy
1. Wash the liver, cut off the film, remove the veins and blood vessels. Then put on a paper towel and blot. Cut into medium slices.
2. Prepare all vegetables (carrots, onions, garlic, tomatoes) and herbs. Wash them all from the beginning. Peel carrots, onions and garlic. Cut all the ingredients into strips and finely chop the parsley.
3. Place the frying pan on the stove, add vegetable oil and heat. Put onion with carrots and garlic. Bring them to a light golden brown over medium heat, stirring occasionally.
4. In another skillet, split the butter, set the heat slightly above medium and add the liver. Fry it, stirring occasionally, until golden brown.
5. Put sautéed onions, carrots, herbs and tomatoes in a frying pan to the liver. Stir, turn on medium heat and continue to grill for about 10-15 minutes.
6. Season the goulash with salt and pepper, add bay leaves and peas, add sour cream and tomato paste.
7. Pour in drinking water, about 200 ml, and bring to a boil. Reduce the temperature, cover the skillet with a lid and simmer the offal over low heat for about half an hour until tender.
8. Such delicious, nutritious and healthy liver goulash will perfectly complement any side dish of cereals, potatoes or pasta. It is suitable for any meal: breakfast, lunch, dinner.
See also a video recipe on how to make beef liver goulash.
