It is delicious to fry the liver with beef with gravy. Pork liver with gravy

The liver is a very useful food product. Despite the fact that it is classified as an offal, the value of the liver does not decrease from this. Nutritionists have long recommended to include dishes from this product in the diet at least once a week. The most popular and simple recipe is to cook the liver with gravy.

Advantages and disadvantages

The main advantages of liver dishes are their low calorie content and speed of preparation. Indeed, it takes very little time to prepare and process this product, and the calorie content of the liver ranges from 110 to 220 kcal per 100 grams, depending on the type and method of preparation.

The liver also contains a large number of proteins, vitamins, iron and other useful elements. Must be present in the diet of people who suffer from anemia, anemia and diseases thyroid gland. Reduces negative impact on the body of tobacco and alcoholic products.

But many do not like to cook the liver due to the fact that it often turns out to be tough and “rubber”. This is especially true of beef liver. In addition, with improper preparation of the product and errors in cooking, the liver in the finished dish can be bitter.

To avoid mistakes and make the whole family love dishes from this useful product, you need to know some features of cooking.

Methods for preparing liver with gravy

To cook a delicious, savory and tender liver dish, you should choose the right cooking method. The liver is fried, boiled, baked in the oven, steamed, in a slow cooker and microwave.

Most useful way- extinguishing. And gravy based on sour cream, milk, cream, yogurt, cheese, tomatoes and other ingredients will help to diversify and reveal the taste of the liver.

The most common liver dishes with gravy:

• milk gravy from the liver;
• gravy from the liver with tomatoes;
• gravy from the liver with mushrooms;
• tender liver gravy with mayonnaise;
• liver gravy with onions and carrots;
• thick liver gravy with sour cream and cheese;
• creamy mustard sauce;
• gravy with cognac and orange juice;
• sauce based on soy sauce.

You can cook liver with gravy in a slow cooker, microwave, on the stove. When cooking, different types of liver are used: pork, veal, beef and chicken. But regardless of the type of product and the chosen method, there are general principles cooking liver with gravy.

1. Choosing the right product is key. The liver should be chosen the freshest, chilled. It has a sweet smell, without "sourness". The surface should be smooth, without clots, cracks and white deposits.
2. Before you start cooking, the liver must be thoroughly cleaned of films and ducts.
3. Do not cut the liver too finely, otherwise you can overdry the dish.

Gravy preparation:

1. First of all, vegetables are fried, which are present in almost any gravy. It can be onions, garlic, tomatoes, carrots, mushrooms or peppers. It is not necessary to use all of the listed vegetables, but onions are considered the most the best addition to the liver, so it is almost always added.
2. Chopped liver rolled in flour is added to the fried vegetables. Flour is needed to thicken the gravy.
3. The next step is to add the sauce base. It can be sour cream, milk, broth, water or tomato juice.
4. The sauce is brought to a boil and continue to cook over low heat. It is very important not to overexpose the dish, the stewing time is usually no longer than 15-20 minutes.
5. The liver does not need much salt, but spices can not be spared. Pairs well with pepper, paprika, coriander, prepared meat spices and dried herbs.
6. At the end of cooking, it will be good to add fresh herbs.

• Most main secret is to soak the liver in milk or water before frying. This will make the product softer, more tender and remove bitterness. You can skip this step only in the case of cooking chicken liver.
• It is very important not to forget to clean the liver from the film and veins, otherwise bitterness cannot be avoided. If you have difficulty removing the film, you need to scald the liver with boiling water.
• The gravy will be more homogeneous if the liquid components are added while warm. They can be heated on the stove or diluted with boiling water.
• The most delicious liver with gravy is obtained by frying foods in a large amount of butter.
• Tomatoes for gravy are best fried in a separate bowl and only then added to the liver.

Recipes

This is a basic recipe for cooking liver with gravy in a pan, with onions and carrots. Based on it, you can cook this dish, improving it with new ingredients and spices, cooking in the oven and slow cooker.

Ingredients:

• 500 grams of liver;
• 50 grams of butter;
• 1 onion;
• 1 carrot;
• 300 ml. water;
• 3 large spoons of flour;
• milk for soaking the liver;
• spices.

Cooking:

1. Cut the liver, peel and soak in milk for half an hour.
2. Chop the onion into small pieces, chop the carrots with a grater.
3. Dip the liver in flour, put in a pan with oil and fry over high heat, it should just “grab”, sealing the juice inside.
4. Put the liver in a bowl. Fry vegetables in a pan, pour them into the liver. Pour in water and send to stew over low heat.
5. When the sauce becomes thick, you can turn off the stove. Add to pot Bay leaf and greens.

Instead of water, you can add sour cream, cream, kefir and milk, add tomatoes or vegetables to vegetables. tomato paste. Liver dishes go very well with mushrooms.

Chicken liver gravy with tomato paste and sour cream

And this recipe is perhaps the fastest to prepare. Chicken liver does not need pre-soaking in milk, due to which the cooking time is further reduced.

Ingredients:

• 500 grams of liver;
• 0.5 cups of water (broth);
• 200 grams of sour cream or cream;
• 1 head of onion;
• 1 large spoon of tomato paste;
• butter;
• 1 large spoon of flour;
• paprika;
• spices to taste.

Preparation: cut the liver, peel and fry with onions for about 5 minutes, reduce heat and simmer under the lid for another 7 minutes. Add flour, water and tomato paste to the pan. Let it boil and add sour cream, simmer for another 10-12 minutes. The dish is ready.

Would you like to feed your household not only a hearty and tasty, but also a healthy dinner? Then cook beef liver goulash with gravy. This dish is rightfully considered valuable for our body, because the liver contains a large amount of iron that we need so much. In addition, such a dish is quite dietary, so it can be safely included in the diet of everyone without exception.

Before we start cooking beef liver goulash with gravy, let's get acquainted with a few simple secrets that will help us create a truly culinary masterpiece:

• if the liver is soaked in milk for half an hour before cooking, then it will not have a bitter taste;
• the liver must be carefully separated from the film and veins;
• the liver should be cut into small cubes - so it will turn out juicy and soft;
• sour cream is best as a gravy for the liver, but it can be replaced with classic yogurt without additives;
• goulash from beef liver is combined with any side dish: boiled potatoes, pasta, cereals.

Beef liver goulash with gravy: recipe with photo

You will spend only 40-50 minutes of your time preparing goulash according to this recipe, and the taste of the dish will exceed all your expectations.

Compound:

• beef liver - 900 g;
• 2 onions;
• sour cream - 4 tbsp. l.;
• carrots - 1 pc.;
• red bell pepper - 1 pc. (you can not add);
• milk - 150 ml;
• sifted flour - 0.5 tbsp.;
• tomato paste - 1 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• 2 cloves of garlic;
• water - 100-150 ml;
• salt, a mixture of spices.

Cooking:

1. First of all, the liver must be washed and cleaned of the film, and then soaked in milk. To do this, pour milk into a bowl with high sides and lay out the liver. We leave for about half an hour.
   
2. After half an hour, we take out the liver and let it dry, and then cut it into small pieces.
   
3. Onions must be cut into half rings.
   
4. We clean the bell pepper and cut into strips.
   
5. Peel the carrots and cut into small cubes. Some housewives prefer grated carrots, but in this case the dish will not look spectacular.
   
6. Now you need to heat the pan and pour vegetable oil. Add onion to it and fry for no more than five minutes.
   
7. We spread the pieces of the liver in the pan, but only pre-roll each in flour.
   
8. Fry the onion with the liver for five minutes.
9. Add vegetables to the pan - carrots and peppers, mix, and then pour in 100-150 ml of boiled or filtered water. After boiling, simmer everything for about five minutes.
10. Prepare the gravy: mix sour cream and tomato paste in a separate bowl, squeeze the garlic, salt and sprinkle with spices. We mix everything well.
11. Now you need to add the gravy to the liver and mix. Depending on how thick you want the goulash, you can add a little more water.
12. Cover the pan with a lid and cook our goulash for 15 minutes.
13. Beef liver goulash is ready!

According to this recipe, you can make beef goulash with gravy, only the stewing time needs to be slightly increased.

Cooking the most delicate beef liver goulash with tomato sauce

Compound:

• beef liver - 900 g;
• tomato paste - 4-5 tbsp. l.;
• 2 onions;
• flour for rolling the liver;
• water - 250 ml;
• vegetable oil;
• salt and a mixture of spices.

Cooking:

1. We are already preparing the liver known way and cut into small pieces.
2. Heat up the pan, add oil. Now you need to put pieces of the liver into it. To do this, roll them alternately in flour and lay them out in such a way that each piece touches the bottom of the pan.
3. Fry the liver for five minutes. Attention: the fire should be medium.
4. Turn the liver pieces over and fry with reverse side for five minutes.
5. Now the liver needs to be transferred to a saucepan and salted.
6. Onions should be cut into strips and fried until tender. Tip: do not use the oil left after the liver to fry the onion.
7. Prepare the sauce: mix the tomato paste with water until smooth.
8. As soon as the onion is ready, add the liver to it, tomato sauce and spices. If necessary, you can salt a little. We mix everything.
9. When the sauce boils, the fire needs to be slightly reduced. Simmer the goulash for about 15 minutes.
10. After the specified time, our dish is ready.

Beef liver goulash cooked in a slow cooker

Compound:

• beef liver - 700 g;
• 2 onions;
• 1 carrot;
• sifted flour - 3-4 tbsp. l.;
• vegetable oil;
• water;
• a mixture of peppers and salt.

Cooking:

1. Prepare the liver and cut into cubes.
2. Onions and carrots need to be finely chopped or chopped with a blender.
3. Turn on the "Frying" mode, pour vegetable oil into the bowl and fry the onion for 3-4 minutes.
4. Add the liver to the bowl with the onion and fry until the blood stops coming out of it.
5. Add carrots and fry for 2-3 minutes.
6. Now you need to add water. Its amount should be determined depending on the desired consistency of goulash.
7. We switch the multicooker to the "Extinguishing" program.
8. After 20 minutes, open the lid of the multicooker and, sifting through a sieve, add the flour.
9. Mix everything and cook until the end of the program.

Optionally, you can add tomato paste to the goulash.

As you can see, cooking goulash from beef liver is absolutely not difficult. Feel free to add new ingredients and experiment with gravy. Cook with pleasure and bon appetit!

Ingredients

• half a kilo of beef liver
• one large carrot
• one large onion
• four heaping tablespoons of flour
• three hundred milliliters of water
• vegetable oil

So, first, pay attention to the color of the liver - it should be light brown and no other. Secondly, pay attention to the smell - a sweetish smell should come from a fresh, good liver. And, thirdly, pay attention to the shell of the liver - there should be no scratches or bubbles on it, its shell should be even. Well, we have chosen the liver, and now let's prepare the gravy.

Recipe:

Beef liver, if it is frozen, must be completely thawed and then rinsed in a running cold water. Cut the liver into large pieces. If desired, you can chop the liver and finely, this will not affect the further preparation of the dish.

Finely chop the peeled onion.

Peeled carrots grate on the largest grater.

Pour a small amount of sunflower oil into the pan and, when the oil is hot, put the chopped beef liver there. Fry the liver for ten minutes over medium heat and occasionally stir it with a spoon or spatula. Then put the chopped onions and carrots into the pan with the liver. Continue to fry the contents of the pan until the onions and carrots are fully cooked, stirring occasionally, but now on the smallest fire. In time, this will be from ten to twenty minutes. A few minutes before cooking, salt the contents of the pan to your liking. You can also pepper if you wish.

As soon as the onions and carrots are ready, add flour to the pan. Then mix thoroughly so that there are no flour lumps.

Now pour water into the pan and immediately stir thoroughly. Stir continuously for at least three to five minutes. Then bring to a boil, switching the heat from low to medium. After boiling, again reduce the heat to a small one and cook the gravy for another five to ten minutes, while stirring it very often.

Delicious liver with gravy is a dish that can be just a wonderful addition to any side dish, but it is especially delicious with buckwheat porridge or mashed potatoes. Such a liver is prepared in just a matter of minutes, which will greatly please busy housewives. Before you start cooking the liver with gravy, take Special attention In order to rid the product of rigidity, milk is perfect for this, but otherwise the recipe does not require any effort. All the ingredients are available and easy to use, so the dish will be prepared soon enough, and you can enjoy the wonderful taste with the whole family. Well, let's take a look at the recipe itself.

In order to prepare the liver with gravy, you will need the following products:

About 500-600 grams of beef, pork or chicken liver; - two medium-sized bulbs; - 70 ml of mayonnaise (or 100 ml of low-fat sour cream); - a tablespoon of wheat flour; - sunflower oil; - salt to taste;

Freshly ground black pepper.

The process of preparing a delicious and appetizing liver with gravy

1. First, rinse the liver well. After, remove the bile ducts. Please note that if the liver is pork, then it can be pre-soaked in milk or water for an hour so that it does not give bitterness. 2. Now cut the liver into long small pieces.
3. Peel the onion, under cold water rinse and then cut into half rings or cubes, as you like.

4. Heat sunflower oil in a frying pan, put the liver and quickly fry on both sides.

5. Now add the chopped onion to the pan and fry for 5 minutes.

6. In the meantime, mix the mayonnaise with warm water and mix well. For 70 ml of mayonnaise, you will need about 7-6 tablespoons of water.

7. Add mayonnaise with water to the pan, pepper a little, salt to taste, cover and cook for about 2 minutes.

8. Add a tablespoon of flour, mix and that's it, you can turn it off.

That's all, the liver with gravy is ready. Can be served both warm and cold. And bon appetit to all!

podomashnemy.ru

Pork liver - 9 delicious recipes

Pork liver, whose recipes are popular due to the favorable combination of benefits and low prices, is a frequent guest of the everyday home menu. The only disadvantage of offal is that they must be properly handled: it is cleaned of films, washed, and then proceed to further culinary manipulations.

Pork liver - cooking recipes

Everyone's favorite offal is pork liver, the recipes of which have found a place in the cuisines of many peoples. Appreciated for high content trace elements, ease of preparation and versatility, it becomes part of the diet of the whole family and is prepared from time to time in a new way. Offal fried with vegetables is considered a classic.

Ingredients:

• flour - 55 g;
• liver - 490 g;
• vegetable oil - 35 ml;
• champignons - 115 g;
• chicken broth - 230 ml;
• celery stalk - 1 pc.;
• a handful of parsley.

Cooking

1. Before you cook pork liver tasty and soft, it is cleaned from films and soaked in water for at least 4 hours.
2. The slices are rolled in seasoned flour, browned in hot oil, and then mixed with chopped vegetables and mushrooms.
3. After five minutes, when the celery has softened, pour in the broth and boil for another 5 minutes.

How to fry pork liver?

Fans of original combinations will love the duo of liver and apples. The not-too-sweet fruit contrasts nicely with the giblets, and the crispy bacon adds variety to the texture of the dish. For adherents of the classics - thick cream sauce with Dijon mustard in the base.

Ingredients:

• pancetta - 155 g;
• apples - 2 pcs.;
• liver - 440 g;
• Apple juice- 190 ml;
• onion - 115 g;
• Dijon mustard - 5 g;
• fat cream - 145 ml;
• a pinch of dried sage

Cooking

1. After browning the pancetta, transfer the pieces to a napkin, and use the rendered fat to fry the giblets and onion rings.
2. Fried pork liver with onions is sent to a separate plate, and in its place, pour in the juice and evaporate it to half of the original volume.
3. Return the iron, pancetta and add the rest of the ingredients from the list.
4. Continue frying for another 5-7 minutes.

Pork liver cutlets

If you are wondering what can be cooked from pork liver, then cutlets can become an alternative to boring dishes. Since the minced offal itself does not hold its shape well, it makes sense to mix it with minced beef.

Ingredients:

• ground beef - 980 g;
• liver - 460 g;
• a sprig of rosemary;
• oregano - 2 teaspoons;
• a pinch of chili flakes.

Cooking

1. Preparation of pork liver begins with its stripping and washing.
2. Next, the first pair of components is passed through a meat grinder, flavored with spices and a pinch of salt.
3. From the resulting mass, form cutlets of the desired size and cook on the grill.

Pork liver fritters

This recipe will help you cook pork liver quickly and tasty. Within its framework, the offal whipped with spices can simply be supplemented with flour / semolina, and you can start cooking on fire. Ready-made pancakes are served hot, in the company of sauces of your choice, both as an appetizer and as an addition to the main course.

Ingredients:

• liver - 620 g;
• semolina- 55 g;
• eggs - 3 pcs.;
• onion - 35 g.

Cooking

1. Pork liver, the recipes of which are distinguished by their simplicity, is only difficult to prepare. Strip it from the films, rinse thoroughly and soak in water / milk.
2. Pass the slices through a meat grinder along with the rest of the ingredients from the list.
3. Brown the resulting mass in portions for a couple of minutes on each side.

Pork liver chops

Given the tenderness and fragility, the by-products hold their shape well even after beating. You can check this by making pork liver in batter or breading, in the manner of a schnitzel. Such a meat supplement will be relevant for any vegetable or cereal side dish, it is in harmony with many sauces and gravies.

Ingredients:

• eggs - 2 pcs.;
• garlic clove - 1 pc.;
• bread crumb - 1 tbsp.;
• grated parmesan - 25 g;
• liver - 440 g.

Cooking

1. Having covered the giblets with a film, beat them to a uniform thickness of half a centimeter. Rub it with mashed garlic and salt.
2. Dip the chops in the egg and sprinkle the outside with the cheese and crumb mixture.
3. Keep the schnitzels on fire for 3-4 minutes on each side.

Pork liver cake - recipe

From offal, you can make not only hot, but also classic snacks, like cakes. Pork liver cake is a recipe loved by many adherents of hearty and inexpensive dishes, and therefore it has a lot of variations. Below is a basic version that can be varied with herbs, hard / processed cheeses and vegetables.

Ingredients:

• liver - 540 g;
• eggs - 3 pcs.;
• flour - 185 g;
• sour cream - 95 g;
• mayonnaise - 115 g;
• a handful of greens to choose from for decoration.

Cooking

1. Beat the raw liver into minced meat and combine it with a couple the following items from the list. Don't forget seasonings.
2. Pour a ladle of batter at a time to make thin pancakes.
3. Spread each of the pancakes with sour cream and mayonnaise sauce and sprinkle with herbs on top.

Pork liver in sour cream

Any housewife knows the answer to how tasty it is to fry pork liver: let the pieces brown with vegetables, and then pour sour cream sauce and simmer until cooked. A thick, satisfying and full of taste addition to any side dishes of cereals is ready. If desired, the base of the sauce is supplemented with tomatoes, mustard, spices.

Ingredients:

• liver - 740 g;
• onions - 135 g;
• sour cream - 370 g;
• water - 115 ml;
• flour - 35 g.

Cooking

1. Sprinkle the prepared slices with salt and roll in flour. Each hold on fire until golden brown.
2. Put the onion in the pan and let it soften.
3. Pour the contents of the dishes with a sauce of water and sour cream.
4. Simmer pork liver goulash with gravy until the sauce thickens and the ingredients are ready.

Salad with pork liver

Do not think that pork liver recipes are similar to each other and it is impossible to beat the product in a new way. You can use an affordable and widespread product even in restaurant-class dishes, the main thing is to choose all the original additions correctly. After such an appetizer, the question: what can be cooked from pork liver will disappear forever.

Ingredients:

• spinach - 145 g;
• oranges - 2 pcs.;
• a handful of walnuts;
• butter- 45 g;
• liver - 430 g;
• bacon - 35 g;
• lemon juice - 25 ml;
• balsamic glaze, pomegranate seeds - for serving.

Cooking

1. Divide the main product into small slices and fry each in butter until tender.
2. Arrange the liver on a plate, on top of the sprinkled lemon juice spinach leaves. Place citrus slices next to it, sprinkle everything with nuts, pomegranate and crispy bacon, and drizzle with balsamic glaze before serving.

How to cook pork liver pate?

One of classic recipes pork liver - a pate that is convenient for serving during a meal in the buffet format and favorably decorates the table at banquets. What distinguishes this recipe from all others is its heterogeneous texture, which is easily achieved simply by carefully chopping the ingredients by hand.

Ingredients:

• liver - 540 g;
• cooking oil - 35 g;
• dry white wine - 25 ml;
• onions - 95 g;
• stalk of celery - 85 g.

Cooking

1. After melting the fat, use it to saute onion slices and celery.
2. Supplement the frying of vegetables with a liver and pour in dry wine. As soon as the products reach readiness, chop them together.
3. Pork liver pate at home is served on toast or crackers.

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womanadvice.ru

Liver goulash with gravy

Photo: bambinostory.com Learn how to make the popular everyday dish, liver goulash with gravy, in this recipe. This is a simple and tasty option for a hearty lunch or dinner.

Goulash is a dish of Hungarian origin, which has been transformed in our country into something a little different (in Hungary it is a thick soup). So, the invariable components of Hungarian goulash are bell pepper, potatoes, onions, bacon and tomatoes, and the basis is always veal or beef. Our goulash is prepared from different types meat and offal, such as liver, and a variety of additional ones are added to the main ingredient.

In this recipe, we will talk about cooking goulash from the liver with gravy. This dish, which has become one of the most popular in everyday cuisine, often appears on the menu of many families in our country.

• After cooking you will get 4 servings
• Cooking time: 40 minutes40 minutes

Ingredients:

• beef liver, 800 g
• milk, 150 ml
• bulb, 2 pcs.
• wheat flour, 1/2 cup
• carrots, 1 pc.
• bell pepper, 1 pc.
• garlic, 2 cloves
• sour cream, 3 tbsp.
• vegetable oil, 3 tbsp.
• tomato paste, 1 tbsp
• salt, 2 tsp
• thyme, 1 tsp
• black pepper

How to cook liver goulash with gravy:

Instead of water, when stewing goulash, you can add dry white or red wine to the pan - the dish will acquire exquisite shades of taste.

Friends, what kind of liver do you usually cook goulash from? Often, pork is also used for it, and chicken liver. Which option do you prefer? Tell us your opinion in the comments!

Be the first!

Description for the photo

ovkuse.ru

How delicious to cook pork liver recipe with photo

For those people who love the insides, a product such as liver is a frequent guest on the tables. It is not only tasty and inexpensive, but also very useful.

Of course, she is somewhat inferior in palatability beef counterpart, slightly bitter, but this is easily corrected with milk. Pork liver can be fried, used for pate, it is good in a liver cake and as a filling for pies. You can also make liver pancakes out of it, the recipe with photos of which we posted on the pages of the magazine.

By the way, we can advise lovers of insides and poultry to read about how to cook chicken hearts. which are as popular as the liver

Product benefits

• Lysine, which has an antiviral effect on the body;
• Methionine, which will not only help lower cholesterol levels, but also help you stay young longer;
• Tryptophan, which improves sleep quality, produces serotonin, and may even help you lose weight;
• Iron, without which hemoglobin cannot be synthesized normally;
• Phosphorus, necessary for the proper functioning of the brain;
• Magnesium, which fights high blood pressure and stabilizes sugar levels;
• Zinc, which is involved in the formation of bones;
• Calcium is essential for strong bones.

There are vitamins in the liver:

• Group B, necessary for the work of the circulatory and nervous systems;
• β-carotene, needed for good vision;
• C, without which immunity will be shaken;
• D, which excludes the possibility of developing rickets;
• E, which can improve metabolism and strengthen the walls of blood vessels;
• K, responsible for blood clotting.

How to choose a liver

When choosing a liver, pay attention to its color and smell. She must be Brown, all painted the same.

Look at the structure of the product. Elastic, without dried spots, should be porous and slightly grainy when cut.

The smell of the liver should be sweetish. A sour aroma indicates a stale liver.

If possible, buy the entrails of young pigs, as they are more tender and tasty.

As a side dish, almost any cereal, pasta or potato is suitable for the liver. Therefore, it is worth knowing what can be cooked from rice. to use as a side dish. Believe me, the combination of liver and rice is very pleasant.

You can also add a vegetable side dish to it. Therefore, we have prepared an article for you on how to cook broccoli. This combination is also useful!

Delicious recipes

There are a huge number of recipes for pork liver dishes. This product is fried, stewed, baked, ground into cutlets.

But, before eating, the raw inside should be soaked in milk. This will take the bitterness out of it.

You can remove bitterness and if you soak the liver in carbonated mineral water, which contains a lot of soda.

In both cases, it is worth leaving the inside filled with liquid for an hour, and preferably for 2.

The liver should be washed very carefully, so as not to damage it, in cold water.

Fried liver

To prepare it, we need:

• Liver - 0.6 kg;
• Onions - 2 medium;
• Garlic - 3 teeth;
• Sunflower oil - for frying;
• Spices (salt and pepper) - to taste.

We prepare as follows:

1. Cut the liver into small pieces (4-5 cm each);
2. Heat the pan, add oil;
3. Put the liver on it and fry for 10 minutes at medium power;
4. Sprinkle the product with spices;
5. Add to it the onion, cut into half rings;
6. Not everyone loves garlic, so if you wish, you can refuse it, or squeeze it into the pan with a crusher;
7. Fry until no blood comes out of the liver when cut.

The pork liver salad recipe is very popular, as it is very satisfying, and also inexpensive.

Take these products:

• Pork liver - 0.5 kg;
• Cucumber (salted or pickled) - 2-3 pieces;
• Carrots in Korean - 0.2 kg;
• Onions - 2 heads;
• Fatty mayonnaise - to taste.

1. Cut the onion into halves of half rings. If desired, it can be pickled with vinegar, boiling water and sugar;
2. We cut the liver and cucumbers into strips;
3. Add carrots, spices and mayonnaise, mix everything;
4. We put in the refrigerator for half an hour, after which we serve.

• Pork liver - 0.1 kg;
• Beef or veal - 0.1 kg;
• Ham - 0.1 kg;
• Egg- 3 pieces;
• Greens (parsley, dill) - 1 bunch;
• green onion- 1 bunch;
• Mayonnaise, salt, pepper.

1. We cut the beef, the inside, eggs and ham into cubes;
2. We cut greens and onions;
3. Mix everything in a deep bowl and season with mayonnaise, salt, pepper. You can also add a pinch of basil.

Dishes in a multicooker

The recipe for pork liver in a slow cooker can be considered the simplest. In addition, the tender, in sour cream and with onions, the inside is perfect for receiving guests.

To create this yummy, take the following components of the dish:

• Pork inside - 0.5 kg;
• Flour - 3 tbsp. spoons;
• Bulbs - 2 medium;
• garlic - 2 large cloves;
• Sour cream 20% fat - 2-3 tbsp. spoons;
• Sunflower oil - 2-3 tbsp. spoons;
• Pepper, salt, cumin - optional.

1. Cut the liver into small pieces;
2. Cut the onion into half rings;
3. Heat the oil in the "Frying" mode for 15 minutes;
4. Add onion to it, do not close the lid, and stir fry for 5 minutes;
5. Roll the liver in flour, pour into the multicooker bowl, cook for 5 minutes;
6. Sprinkle the dish with spices, close the lid of the device;
7. Crush garlic, mix with sour cream;
8. When there are 5 minutes left before the end of cooking, pour this sauce into the bowl, add salt and spices.

cutlets

• Liver - half a kilo;
• Egg - 2 pieces;
• Onion - 1 piece;
• Flour - 1 cup;
• Salt - 1 teaspoon;
• Suneli hops - 1 teaspoon;
• Freshly ground pepper - a pinch.

1. Cut the inside into medium pieces;
2. Together with onions, grind it in a blender or scroll through a meat grinder;
3. Put the mass in a bowl, add spices, mix everything;
4. Add flour and stir again. The consistency of the mass should be like that of thick sour cream;
5. We spread the cutlets on a heated pan with a spoon, fry for 2-3 minutes on each side.

Stew in sour cream

There are a lot of recipes for pork liver with sour cream. We bring to your attention the following.

Ingredients:

500 g liver
1 PC. medium sized carrots
1 PC. onion
2 tbsp. spoons of flour
salt and black pepper

How to prepare gravy for the liver:

Before cooking, the veins and film are removed from the liver, washed, cut into small cubes.

Peel the onions and carrots, cut the onion finely, and rub the carrots on a grater. Fry the liver in a pan for 8-10 minutes, adding vegetable oil, onions and carrots are fried separately.

Then the liver is laid out in a pan with carrots and onions, the dish is salted and peppered to taste, a little water is added and another 2 minutes. put out.

At this time, the flour is diluted in a cup of water and poured into a frying pan. The gravy is brought to a boil and turned off.

Sour cream and tomato sauce

Ingredients:

Small pack of sour cream 250 g,
150 ml stock or water
1 st. a spoonful of flour, tomato paste and butter

Salt and black pepper to taste

How to cook gravy for the liver with sour cream:

1. First, butter is melted in a frying pan, then flour is fried in it for 2–3 minutes. Water and tomato paste, salt, and pepper are added.
2. When the gravy boils, put sour cream into it, reduce the heat and simmer for about 7-10 minutes, stirring constantly.
3. The finished liver is added to the gravy and brought to a boil. The fire is turned off, let it brew for 5-10 minutes, after which the dish can be served at the table. You can replace the sour cream in this recipe with a glass of heavy cream, and add paprika to the gravy.

Creamy mustard sauce

Ingredients:

1 cup (200 ml) heavy cream
garlic clove
1 st. a spoonful of grainy mustard
2 tbsp. tablespoons chopped parsley
salt to taste

How to cook creamy mustard gravy for the liver:

In a deep saucepan, bring the cream to a boil, then set the fire to a minimum, add the garlic, passed through the press, salt.

Stirring constantly, simmer for another 3 minutes, then put the parsley. Gravy is poured into a deep plate, and fried liver is placed in the middle.

A little more fresh parsley can be sprinkled on top.

Spicy gravy

Ingredients:
2 garlic cloves
1 st. a spoonful of granulated sugar
2 teaspoons paprika
1 st. a spoonful of starch
2 tbsp. spoons of tomato paste
3 art. spoons of soy sauce
salt to taste

How to cook savory gravy for the liver:

Starch and granulated sugar must be dissolved in soy sauce then add the tomato paste and mix well.

Paprika and garlic, passed through a press, are put into the sauce, mixed again. Fried liver, diced, pour the prepared sauce, simmer for 5 minutes, if it turned out quite thick, add water.

Salt to taste and turn off the fire, close the lid and leave for another 10 minutes, after which you can lay out the liver on plates.

Gravy with orange juice and cognac

Ingredients:

500 g liver required
25 ml cognac
orange
1 teaspoon oregano and mint
salt and pepper to taste

How to make Orange Juice Liver Gravy:

The liver is cut and fried, then poured with cognac and stewed in it for 3 minutes, salted and peppered. Squeeze orange juice, add mint, oregano, cook the liver in such a sauce under a closed lid for 7-10 minutes over low heat.