Liver gravy is a great alternative to meat goulash.
The dish is wonderfully combined with different side dishes, but at the same time it cooks much faster.
For half an hour you can make a delicious sauce with sour cream, tomato, vegetable or milk sauce.
And, maybe, we will prepare a liver with mushrooms? No problem!
In fact options gravy a huge amount and all are simple and straightforward cooking.
Liver gravy - general cooking principles
Liver for gravy can be used fresh or frozen. The product must be thoroughly washed, cleaned of films, so they interfere with the penetration of juices. Then the liver is cut. You should not make too small pieces, because when frying, they quickly dry out and the product will become hard. The main secret of a juicy liver is the preparation time. The product will be hopelessly flawed if it is overexposed on fire.
How to make gravy:
1. Fry vegetables. Usually it is onions, tomatoes, carrots. Can be used all together or one thing.
2. Add pieces of liver. Very often, before this liver is rolled in flour, which allows you to get crispy crust and gives the sauce thickness.
3. Add sour cream, broth, milk or any other liquid specified in the recipe. Put spices.
4. Allow to boil, then reduce the heat and extinguish. Usually this stage does not exceed 15 minutes.
Ready gravy season with greens, put a bay leaf at the end. Liver does not like a lot of salt, so putting spice in a dish should be moderate. But the sauce goes well with different spices. You can add ready-made mixes for meat to it or use pepper, coriander, sweet paprika separately. Provence herbs combine well with the product, which can be added in the middle of cooking or at the end.
Recipe 1: Chicken liver dairy sauce
For the preparation of gravy with chicken liver for this recipe, it is better to use fatty milk above 4%. You can replace the low-fat cream, diluted in half with boiled water.
Ingredients
• 500 grams of liver;
• 200 grams of onions;
• 300 grams of milk;
• 50 grams of oil;
• 20 grams of flour;
• pepper, salt, bay leaf and dried dill.
Cooking
1. Cut the chicken liver into 2-3 pieces. Leave on the cutting board.
2. Sprinkle flour on top, mix with your hands.
3. Heat oil, lower the liver and fry for 2 minutes until golden brown.
4. Dice onions, send to the liver and fry for another 2 minutes.
5. Boil milk in a separate saucepan.
6. Pour the milk into the liver.
7. Dish salt, pepper, cover and simmer for no more than 10 minutes. The fire is doing the minimum.
8. Open the lid, sprinkle with dill, put the bay leaf and turn off the fire. Give the gravy to stand under the lid for a quarter of an hour.
Recipe 2: Beef liver with tomato sauce
According to the recipe, the dish is prepared with fresh tomatoes, but such a liver sauce can also be made with canned or barrel tomatoes. The taste of the dish will be more vivid and rich.
Ingredients
• 500 grams of liver;
• 3 tomatoes;
• 200 grams of broth;
• 1 onion;
• 50 grams of oil;
• 15 grams of flour;
• 5 tablespoons of butter;
• spices.
Cooking
1. Shredded onion half rings fry with butter.
2. Beef liver washed, remove the film, cut into strips and sprinkle with flour. Put the onion in the pan, fry together for 2 minutes.
3. Remove the tails of the tomatoes, cut into small pieces. Each tomato into 8 parts and send to the liver. Fry all together. If canned tomatoes are used, you can simply cut it in half.
4. Broth boil and pour to the liver.
5. Salt dish, pepper. Shoot and stew until ready for about 8 minutes.
6. At the end of the gravy, you can add greens, bay leaf.
Recipe 3: Pork liver sauce with mushrooms
The recipe for a very delicious pork liver gravy with mushrooms. You can use both fresh mushrooms, and frozen or canned. In the latter case, we take the product 2 times less than indicated in the recipe.
Ingredients
• 400 grams of liver;
• 300 grams of mushrooms;
• 2 bulbs;
• 200 grams of milk;
• 150 grams of sour cream;
• spices;
• butter;
• half a cup of flour.
Cooking
1. Cut the liver into 1 cm thick slices, pour in milk and keep for 3 hours at room temperature. Then we get and dry with a towel.
2. Fry the sliced mushrooms in the oil, add the onion. We bring almost to readiness.
3. Pour the flour in a plate, roll the liver slices and fry in another pan on both sides.
4. Shifts the liver to the mushrooms.
5. Dilute sour cream with a glass of hot water, mix and send to the pan.
6. Dish salt, pepper, cover, simmer 5 minutes and you're done! We add spices and herbs to taste, but not much so as not to kill the mushroom taste.
Recipe 4: Delicate chicken liver sauce with mayonnaise
Another variation of chicken liver gravy, but this time the sauce is made with mayonnaise. And the addition of garlic gives the dish a special flavor.
Ingredients
• 500 grams of liver;
• 200 grams of mayonnaise;
• 1 glass of water;
• salt pepper;
• butter;
• 2 cloves of garlic;
• 2 bulbs.
Cooking
1. Flush the liver, let it drain. Cutting the product is not necessary.
2. Cut the onion, fry in oil.
3. Add the liver to the pan, fry together. As soon as the liver changes color and stops producing blood, we reduce the fire.
4. Grind the garlic, mix with mayonnaise and ship to the main ingredients.
5. Add a glass of hot water. Now the dish can be salt and pepper.
6. Cover and simmer for 10 minutes. At the end you can add spices, dried or fresh herbs.
Recipe 5: Chicken liver sauce with onions and carrots
Recipe for a light vegetable gravy from the liver based on tomato juice. Instead, you can use a diluted paste. The sauce is quite liquid, but if necessary, you can add a little flour to the thickness.
Ingredients
• 600 grams of liver;
• 2 bulbs;
• 2 carrots;
• 1 sweet pepper;
• 600 grams of tomato juice;
• 40 grams of oil;
• spices.
Cooking
1. Shred the carrots and chop the onions, fry them all together in a large frying pan almost until cooked.
2. Wash the liver, slightly dry and add to the vegetables. Cooking together for about 5 minutes, not more.
3. Cut the sweet pepper in small cubes, throw in the pan.
4. Add tomato juice.
5. Dish salt, to taste, you can add pepper, chopped garlic. Give boil, reduce the fire and simmer in the closed form for another 5 minutes.
6. In the finished dish throw the bay leaf, dill or parsley.
Recipe 6: Thick beef liver gravy with sour cream and cheese
The recipe is thick gravy of beef liver, which is very well combined with mashed potatoes and boiled rice. Cheese can be used any. Tasty as it turns out with firm grades, and usual processed cheese.
Ingredients
• 700 grams of liver;
• 30 grams of flour;
• 300 grams of sour cream;
• 150 grams of cheese;
• spices;
• butter;
• 1 bunch of onions;
• 2 bulbs.
Cooking
1. Fry the onion sliced in half rings to transparency with the rate of oil indicated in the recipe.
2. Cut the beef liver in arbitrary pieces. Straws, cubes, cubes or slices. But not very large.
3. Sprinkle the liver with flour and shift to the onion. We fry together until golden brown appears on the leaf.
4. Three cheese and combine with sour cream. Add 120 grams of hot water to the sauce and mix. You can immediately salt and pepper.
5. Pour the sour cream with cheese into the fried liver.
6. Cover and simmer for 7-8 minutes.
7. Cut the onion feathers, pour them into the pan and turn them off. Give gravy to stand a little on the stove, served with a side dish or on your own. When cooled, the sauce will become even thicker.
Recipe 7: Pork liver sauce in a slow cooker
Similarly, you can prepare gravy, not only from the pork, but any other liver. You can prepare products in advance, fry, add everything you need and put on a timer.
Ingredients
• 1 carrot and onion;
• ¼ cup oil;
• 700 grams of liver;
• 2 tablespoons of flour;
• spices;
• water or broth.
Cooking
1. Pour the oil into the multicooker container.
2. Cut the onion, three carrots and send to the oil. Cooking 10 minutes on the "frying" mode, but you can use the baking program.
3. Cut the liver from films into rectangles 1 × 3 centimeters, roll in flour and send to vegetables. Cook another 5 minutes.
4. Fill the liver with hot water, which should cover products by 0.5 cm.
5. Salt, pepper, close and turn on quenching for 40 minutes.
6. Open, put the bay leaf, dried herbs, cover again and give just 20 minutes to stand. Serve with any side dishes.
Recipe 8: Liver Puff Pudding
This gravy recipe is easy to prepare. Products do not need to fry, mix. The dish does not require attention, it is enough to lay down everything and leave for half an hour. For cooking, you will need a deep saucepan or a cauldron.
Ingredients
• 3 bulbs;
• 700 grams of liver;
• 2 carrots;
• 300 grams of sour cream;
• 2 tomatoes (you can take 2 tablespoons of pasta);
• spices;
• 2 cloves of garlic.
Cooking
1. All vegetables are peeled and chopped. Onion half rings, carrots straws, and tomatoes in cubes or small slices. Garlic is simply chopped.
2. Wash the liver, remove the film and cut into cubes.
3. We put the bow on the bottom of the bowl.
4. Then a layer of the liver, sprinkle with spices, salt.
5. Spread a layer of carrots, then tomatoes. Sprinkle vegetables with salt and pepper.
6. In sour cream add a glass of water and chopped garlic, pour into the cauldron.
7. Cover, give a quick boil, reduce the fire to a minimum and leave to languish for 25-35 minutes, depending on the type of liver. The fastest is chicken liver, longer pork and beef.
8. As soon as the time is up, open the cauldron, mix the gravy and you're done! If there is not enough salt or other spices, then you can add, mix and let the sauce stand for a few minutes.
Liver Dips - Tips and Tricks
• To make the sauce successful, only warm foods are added to the fried liver. Broth, milk, sour cream should be heated or diluted with boiling water, if the recipe indicates the addition of water.
• Pork and beef liver will be softer if soaked in water. The same technique will help the pork liver to get rid of the inherent bitterness. But chicken liver does not need such preparation, it is tender and pleasant to the taste in itself.
• To make it easier to clean the liver from the top film, you can scald the product with boiling water and then just scrape with a knife.
• The liver loves fats, with them it turns out much tastier and juicier. Therefore, do not regret the oil when cooking dishes. You can cook the liver with lard or fry vegetables on it for gravy.
• If you need to put tomato paste or tomatoes in a gravy, it is better to pre-fry them in another pan and then put them in the main dish. This technique will make the color brighter, and the taste is more expressive.
