How to cook goulash from a liver with gravy?

Goulash from the liver with gravy is ideal for garnishes such as cereals and pasta, mashed potatoes and stewed vegetables. It should be noted that with such a dressing the dish turns out so tasty and fragrant that none of your family members will refuse it.

Step-by-step recipe for goulash from chicken liver

Necessary ingredients for the second course:

• Bulgarian red pepper - 1 large piece;
• Bulbs sweet white - 2 pcs .;
• Chicken liver - 600 g;
• Fresh milk - 1 or 2 cups (for soaking offal);
• Sunflower oil - 60 ml;
• Salt cooked, black pepper fragrant, any spices - added at personal discretion;
• Carrots average fresh - 2 pcs .;
• Tomato paste - 1 large spoon;
• Sour cream 30% - 175 g;
• Cream fatty - 50 ml.

Processing of by-products

Goulash made from liver and gravy is delicious and satisfying from any by-product. Today we decided to consider a method of making a fragrant dish from chicken liver. After all, it is much softer and more tender than a beef product. Thus, the bird's liver needs to be washed well, cleaned of various ducts and veins, and then cut into medium pieces and poured with fresh milk for a quarter of an hour. Such a procedure will deprive an offal of bitterness, making it more tasty and juicy.

Vegetable processing

Goulash from liver and gravy will be much more delicious if you use the following ingredients for making such a dinner: carrots, Bulgarian red pepper and white sweet onions. These vegetables should be peeled and peeled, and then chopped into small cubes or thin straws.

Roasting vegetables in a saucepan

To goulash from the liver with gravy turned out most fragrant, you should take a deep pan, pour in it all the chopped vegetables and pour in the sunflower oil. Next, the ingredients should be placed on medium heat and fry for 10-12 minutes.

Heat treatment of the whole dish

After the vegetables are lightly browned, they should be put a soaked in the milk of the byproduct and mix everything thoroughly. In this case the liver will give its juice, as a result of which all components will not be fried, but slowly stew. When the subproduct becomes soft and significantly changes its color (after 35-40 minutes), it needs to be well mixed, sprinkled with black pepper, table salt and some spices you like.

The final stage in cooking

To goulash did not turn out to be dry, it is required to pour a little fat cream on to the by-product, and also to put out tomato paste and thick sour cream. After that, all the ingredients should be mixed, put out under the closed lid for 5-10 minutes, and then removed from the fire. As a result of such actions, you should get a very thick and rich goulash with a fragrant and delicious gravy.

How to properly convey to the table

Now you know how to cook goulash from the liver along with a tomato-sour cream sauce. As mentioned above, this dish is best served for dinner, along with a hearty and delicious side dish. Also to goulash from chicken liver it is desirable to present a fresh salad from raw vegetables and wheat bread.