Prepare a dish of beef liver in sauce. Liver gravy - suitable for any side dishes! The best recipes for gravy from different livers: beef, chicken, pork. Beef liver goulash with gravy: recipe with photo

Liver is a unique product. She not only has a gentle pleasant taste, but also benefits the body. Gravy from beef liver Every housewife should know how to cook. This product makes excellent main courses for the whole family. Let's look at the most interesting and delicious recipes preparing liver gravy.

Gravy with beef liver and vegetables

1. 1. Type of dish: second

1. 1. Weight ready-made dish: 800 g.

1. 1. Cooking time:

1. Energy or nutritional value dishes:

Ingredients for cooking beef liver and vegetables

• Liver - 600 g.
• Vegetable oil – 30 g.
• Onion – 1 head.
• Carrots – 1 pc.
• Water – 1.5 cups.
• Salt - to taste.
• Flour – 1 tbsp.
• Tomato paste – 1 tbsp. l.

Instructions

This simple gravy recipe will appeal to all housewives. To prepare the dish, you need to cut the liver into small pieces and lightly fry over high heat in vegetable oil. Then remove them to a separate plate.

Note! Eating liver will allow you to short terms increase hemoglobin in the blood. The gravy is recommended even for small children.

1. Cut the onion into strips and grate the carrots on a coarse grater. Sauté the vegetables in oil until half cooked. Add flour to them and mix thoroughly.

1. Add pieces of liver, a spoonful of tomato paste, salt and spices to the vegetable mixture.

1. Fill the future gravy with water and leave on low heat for 15 minutes.

1. When the liquid thickens, the gravy can be removed from the stove and served with rice, potatoes, buckwheat or other side dish. Don't forget to decorate the dish with herbs.

Beef liver sauce with sour cream

1. 1. Type of dish: second

1. 1. Subtype of dish: liver gravy.

1. 1. Number of servings yield: 4 servings.

1. 1. Weight of the finished dish: 600 g.

1. 1. Cooking time: 30 minutes.

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Liver - 600 g.

• • Vegetable oil – 30 g.

• • Onion – 1 head.

• • Salt - to taste.

• • Flour – 1 tbsp.

• Sour cream – 1 glass.

Instructions

This recipe is not suitable for those losing weight, although it is simply impossible to tear yourself away from the dish. Therefore, preparing gravy is necessary only for those who value taste, and not low calorie content.

1. Beef liver must be cut into equal cubes. Chop the onion into strips or half rings. Place it in a pan with oil and place the liver on top.

1. Simmer everything covered for 10 minutes over medium heat.

1. Then pour sour cream into the pan, add salt, spices and leave on the stove for another 7-8 minutes.

1. It is better not to add water, but if the dish seems too thick, you can thin it.

Note! Just 100 g of liver prepared according to this recipe contains 5 daily norms of vitamins A and D and 1.5 daily norms of vitamin B2.

Beef liver prepared according to this recipe is best served with boiled spaghetti. The gravy is also perfect as an addition to potatoes, rice and stewed vegetables.

Liver gravy: classic recipe

1. 1. Type of dish: second

1. 1. Subtype of dish: liver gravy.

1. 1. Number of servings available: 6 servings.

1. 1. Weight of the finished dish: 800 g.

1. 1. Cooking time: 1 hour.

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Liver - 600 g.

• • Vegetable oil – 30 g.

• • Onion – 1 head.

• • Carrots – 1 pc.

• • Water – 1.5 cups.

• • Salt - to taste.

• • Spices - to taste.

• Flour – 100 g.

Instructions

What you will love about this recipe is its simplicity. The dish turns out fresh and appetizing. Liver and vegetables retain their nutritional properties, and the aroma cannot be described in words.

1. To prepare, prepare everything you need: cut the beef liver into pieces, finely chop the onion and carrots. Place the frying pan with oil on the stove.

1. Roll the liver in flour and fry a little on each side over high heat. Then put it in a separate pan. Fry onions and carrots in oil.

1. Place them in a pan with the liver, add salt and spices. Fill the dish with water and simmer.

1. When the water thickens, the gravy with the liver can be removed from the stove. 5 minutes before this, you can add the bay leaf. IN classic recipe there is none, but many people like the mild aroma of this seasoning, so we recommend diversifying your dishes with it in the form of gravy.

Recipe for delicious mayonnaise sauce for the liver

1. 1. Type of dish: second

1. 1. Subtype of dish: liver gravy.

1. 1. Number of servings available: 6 servings.

1. 1. Weight of the finished dish: 800 g.

1. 1. Cooking time: 1 hour.

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Liver - 600 g.

• • Vegetable oil – 30 g.

• • Sour cream – 2 tbsp.

• • Mayonnaise – 2 tbsp. l.

• • Water – 1.5 cups.

• • Salt - to taste.

• • Spices - to taste.

• Flour – 100 g.

Instructions

1. Clean and rinse the liver. Cut it into pieces. Add salt and spices to the flour.

Liver in gravy, one of my favorites culinary recipes! I really love liver, any kind - beef, chicken, pork. Generally from meat dishes liver (including beef liver), the fastest to cook. For me, it’s like a lifesaver when I need to cook something meat without getting too tired and it’s delicious.

Before I became interested in collecting variety of recipes and preparing dishes from them, I knew only one liver dish - beef liver fried with sour cream.

It turns out that there are a huge number of dishes made from pork or beef liver - pates, pancakes, salads, and how many main courses! I think many people know that there is even a liver cake!

Of course, among all the variety of liver dishes, we are most often interested in the so-called second courses, because by preparing the second, we immediately achieve two goals - we immediately have both lunch and dinner (I think in this matter, like no one else Working women will understand me). Personally, I work a lot, leave home early and return very late in the evening.

I generally prepared it in the morning before work, so to speak, casually, while I washed, got dressed, and put on makeup. That is, it practically does not require constant presence at the stove. And while the carrots and onions are fried, or while the beef liver is stewed, you can simultaneously go about your business.

Photo of the finished dish with sauce

Cooking liver in gravy

You will need:

• liver (fresh or thawed) – 1 kg
• onion (small) – 2 pcs.
• carrots (large) – 1 pc.
• flour - 2 tbsp.
• mayonnaise – 2 tbsp.
• vegetable oil
• red pepper

Cooking recipe:

1. Clean the liver from the film, bile ducts and cut into cubes.
2. Cut the onion into cubes.
3. Grate the carrots on a coarse grater.
4. Fry the onion in a frying pan in vegetable oil until slightly golden brown.
5. Then add carrots and fry everything together.
6. Add the prepared liver, add salt, and fry everything together for 5 minutes, stirring occasionally.
7. Then add flour and stir.
8. Pour in 1-1.5 glasses of water.
9. Bring to a boil. Reduce heat, pepper, add mayonnaise.
10. Cover the pan with a lid and simmer for 15 - 20 minutes over low heat.
11. The dish is ready. As a side dish - any porridge, potatoes.

Many people mistakenly believe that the word "gravy" is a colloquial element and use the word "sauce" instead. The difference between these words is that the sauce is served to the table separately in a special container, and the gravy is an addition to various side dishes and is served on a plate with them.

In addition, all the ingredients of the sauce are crushed and form a thick, homogeneous mixture, and in the gravy you can find large pieces meat, vegetables or mushrooms.

Liver with gravy can be prepared in various ways. For the gravy itself it is used tomato paste, and sour cream, and cream, and also ordinary purified water. Cooking can take place in a frying pan, in the oven or in a slow cooker. Any method takes a small amount of time, but the result is always impressive, regardless of the chosen preparation method.

The liver is very useful for the human body. It includes elements such as vitamin A and B, as well as minerals. The choice of product must be approached with special care, since you can easily stumble upon stale offal, which not only loses its beneficial properties, but also have a spoiled characteristic taste.

So, you need to pay attention to the following characteristics:

1. First of all, you need to take a closer look at the color of the liver. A high-quality product has a brown color with a burgundy tint. If the product has a too light yellowish tint, this indicates that the liver is stale, as well as the bird is sick with salmonella, which is easily transmitted to humans and is expressed by severe headaches, upset stomach and fever;
2. Then it’s worth determining the smell of the offal. Fresh product has a sweetish, pleasant odor, but if stored for a long time, the liver acquires a barely noticeable ammonia odor;
3. If blood clots and pronounced vessels are found on the liver, the product should not be used for cooking. These signs indicate that the bird is being fed antibiotics. For animals, these medications are beneficial and protect them from diseases, but in humans an allergic reaction may occur;
4. Often greenish spots can be found on the liver, which indicate damage to the gallbladder when cutting the bird. In this case, the product will have a very bitter taste, which is unlikely to please anyone;
5. Frozen liver also has its own characteristics. If there is an orange tint on it, you should refuse to purchase it, since it has been in frozen conditions for a long time. When frozen multiple times, the product begins to fall apart.

Before preparing the product, pay special attention to defrosting. Defrosting must be done in the refrigerator compartment at a temperature of no more than +5˚С. This is the only way the offal retains all its beneficial properties.

After complete defrosting, the product is washed under cold running water and freed from the film and bile ducts.

Chicken liver with gravy - a simple recipe

Ingredients	Quantity
purified water -	250 ml
chicken liver -	300 g
onions -	150 g
carrot -	150 g
refined sunflower oil -	50 ml
premium wheat flour -	10 g
tomato paste -	10 g
salt and seasonings -	at personal discretion
Cooking time: 20 minutes	Calorie content per 100 grams: 78 Kcal

This version of cooking chicken liver takes a little time, but the result is a flavorful dish in a sweet and sour gravy. Another noticeable advantage of the recipe is the low calorie content of the liver. Therefore, this aromatic dish can be consumed even while on a diet.

How to prepare the dish:

How to cook beef liver with mushroom gravy

Liver prepared according to this recipe will surprise even ardent opponents of this product. To prepare you will need:

• beef liver – ½ kg;
• onions – 2 pieces;
• chopped champignons (canned) – 1 jar;
• hard cheese – 100 grams;
• premium wheat flour - ½ cup standard sizes;
• refined vegetable oil – 50 ml;
• salt and spices at personal discretion.

Cooking time – 45 minutes.

Calorie content – ​​215 kcal.

Stages of liver preparation:

1. First of all, the liver must be prepared. To do this you need to remove the film. To make the task easier, you need to freeze the product a little. Place the cleaned liver in a container and pour in fresh cow's milk. Leave for several hours. This is necessary so that the product becomes less bitter and softer;
2. Peel the onion, wash and cut into thin half rings;
3. Grind the hard cheese on a coarse grater;
4. Add salt and necessary spices to the prepared flour. Mix the composition thoroughly;
5. Cut the offal into pieces of the required size, and then roll in prepared flour;
6. Heat a frying pan on the stove, treat it with vegetable oil, place the prepared liver there and fry on all sides;
7. In a clean frying pan treated with oil, fry the prepared onion, then send it there canned mushrooms. Simmer for five minutes;
8. Mix the fried liver in a separate container with sour cream, and then add it to the frying pan;
9. Mix the mixture thoroughly, then sprinkle everything with chopped cheese on top, cover the pan with a lid and simmer everything together for 15 minutes.

Cooking in the oven

This recipe makes the liver very juicy, tasty and tender. In order to prepare it you will need:

• pork liver – ½ kg;
• large onions - 1 piece;
• large carrots - 1 piece;
• sour cream with maximum fat content – ​​200 ml;
• tomato paste – 100 grams;
• garlic – 3 cloves;
• hard cheese – 70 grams;
• salt and spices at personal discretion;
• flour - as much as needed to bread the liver;
• purified water – 50 ml;
• refined vegetable oil – 50 ml.

Cooking time – 50 minutes.

Calorie content – ​​189 ml.

Baked recipe pork liver with gravy step by step:

1. The prepared amount of liver must be thoroughly washed, the top film and all existing veins removed, and then cut into medium-sized pieces;
2. Peel the vegetables, wash them, and then cut the onion into half rings, grate the carrots on a large grater;
3. Sprinkle the liver with pepper and table salt, roll in flour, and then place in a frying pan preheated with vegetable oil. Fry each piece on both sides until a characteristic golden brown crust appears;
4. Fry the vegetables separately with vegetable oil in a frying pan until soft;
5. Place the fried liver on a baking sheet;
6. Place fried vegetables mixed with chopped garlic on top of the liver;
7. In a container with high sides, mix sour cream, tomato juice, and purified water. Add salt and seasonings, mix thoroughly, and then pour this sauce over the liver and vegetables;
8. Spread shredded hard cheese evenly over the sauce;
9. Cover the baking sheet with foil and place in the oven for half an hour at 180˚C.

Goulash with tomato and sour cream sauce

This chicken liver dish can be a great addition to pasta and mashed potatoes. It's very easy to prepare. You must first prepare:

• chicken liver– 600 grams;
• medium-sized onions - 2 pieces;
• bell pepper – 1 piece;
• medium-sized carrots - 1 piece;
• tomato paste – 1 tablespoon;
• medium fat sour cream – 200 ml;
• refined vegetable oil - 3 tablespoons;
• premium wheat flour - 2 tablespoons;

Cooking time – 1 hour.

Calorie content – ​​124 kcal.

Steps to prepare the dish:

1. Wash the liver very well, and also carefully examine it for the presence of bile ducts. If found, be sure to delete it. Cut into small pieces of approximately the same size;
2. If desired, you can soak the product in milk for 20 minutes;
3. Peel the vegetables and cut everything into small cubes;
4. Heat a frying pan treated with vegetable oil and fry the prepared vegetables in it for 10 minutes;
5. Add sour cream and tomato paste to the pan. Add spices and salt, cover and bring the mixture to boiling point;
6. Roll the liver in flour and fry in a separate frying pan until a characteristic golden brown crust appears;
7. Place the liver in the prepared boiling sauce and simmer in it for 10 minutes. If necessary, you can add additional water to the sauce.

We use a multicooker

This recipe is a very tasty and aromatic dish, the preparation of which is very simple. Here you just need to prepare all the necessary ingredients, and the multicooker will do the cooking. For the dish you will need:

• chicken liver – ½ kg;
• sour cream 20% fat – 150 ml;
• purified water – 100 ml;
• onions – 1 piece;
• carrots – 1 piece;
• refined vegetable oil;
• salt and seasonings at personal discretion.

Cooking time – 35 minutes.

Calorie content – ​​146.3 kcal.

How to prepare chicken liver with sour cream sauce in a slow cooker:

1. Wash the liver thoroughly in cold water, and then cut it into smaller pieces;
2. Peel and wash all the vegetables, and then cut the onion into thin half rings, and cut the carrots into small bars;
3. Set the multicooker to the “Frying” mode, pour vegetable oil into the bowl and place the vegetables. Fry for a few minutes until softened;
4. Then add the liver, pour in sour cream and purified water, sprinkle with all the necessary spices and salt, close the lid. The extinguishing time is usually no more than 15 minutes.

1. The most important advice for preparing any liver is that the product must be soaked in plain water or cow's milk. Thus, the product will become softer and all the characteristic bitterness will be removed from it.
2. When preparing the liver, one must not forget about removing the top film and existing veins, since they also give the offal an unpleasant bitterness.
3. The gravy will be more uniform if all the added liquids are preheated a little.
4. The liver gets a more refined taste when fried in a frying pan in a large amount of butter.

The liver is very useful product, since it contains many components necessary for the human body. Liver gravy is very popular.

Has the most delicate and mild taste chicken liver. Its preparation is very simple and quick. Gravy with the addition of this offal can be an excellent addition to any side dish.

Calories: Not specified
Cooking time: Not specified

Beef liver gravy with onions, a recipe with a photo of which we publish for you, is a very tasty homemade sauce for a family dinner, which can be served with boiled potatoes, pasta or porridge. It is not a stand-alone dish, but it wonderfully complements almost any meal. At the same time, it has a very original taste, which is difficult to replace with anything. And all because, as in this case, the main ingredient is fresh beef liver, which has a specific aroma and taste, which, in fact, dominates the sauce.

It should be noted that the technology for preparing gravy is quite simple, just a few processes that even a beginner can handle. And, of course, it is important that the sauce takes the same amount of time to prepare as the side dish, and this plays a big role when choosing a dish for dinner.
Despite the simplicity of cooking, you need to remember that liver is an offal that needs to not only be chosen correctly, but also cooked, because the more it is subjected to heat treatment, the harsher it will taste.

- liver (beef (pork), fresh) – 300 g.,
- carrots – 1 pc.,
- onion – 1 pc.,
- water (you can use broth) – 200 ml.,
- salt (sea, fine), spices (pepper, bay leaf) - to taste,
- oil (vegetable origin) – 3 tbsp. l.,
- flour (wheat, for breading).

Recipe with photos step by step:

We clean the liver from films, blood clots and ducts. Then we wash it and cut it (if you have time, soak it in milk for 20 minutes to remove the bitterness).




Dry with a napkin and bread the pieces of liver in flour.
Chop the peeled onion into half rings.
We clean the carrots and chop them on a grater.




Sauté vegetables in vegetable oil until soft.




Then add pieces of liver to the vegetables,






fry them for a couple of minutes to get a crust.




Then add hot water or broth, season with salt and spices.




Cook the gravy over low heat until the liver is soft.




We recommend that you pay attention to

A classic version of the dish, beef stroganoff, is made from beef and belongs to traditional Russian cuisine. The first mention of the dish appeared at the end of the 19th century. Since then, to prepare meat Stroganoff style, they began to use not only beef tenderloin, but also offal, such as liver. Unlike meat, liver stews very quickly, and the longer you cook it, the tougher it will be. Today we are preparing liver Stroganoff style.

To prepare Beef Stroganoff from beef liver, we will prepare the main product. Wash the liver and remove films. Cut into small pieces. I first cut the liver, and then cleaned it of films.

Pour boiling water over the tomato, remove the skin, cut into medium-sized pieces. Cut the onion into quarter rings.

Pour vegetable oil into a frying pan and fry the liver over high heat for 5-7 minutes, stirring.

Add tomatoes and onions, reduce heat to medium and cook, stirring, for another 5 minutes until juices form.

Sprinkle 2 tablespoons of flour evenly over the meat and add 2 tablespoons of sour cream.

Mix the contents of the frying pan, it will turn out something like in my photo. Add 1.5 teaspoons of salt and herbs to taste, I prefer to add basil. Mix again.

Pour in 1-1.5 glasses of water. Stir again, cover with a lid and leave to simmer over low heat for about 10 minutes.

At the very end, sprinkle the stewed beef liver with finely chopped dill.

You can serve liver Stroganoff style with various side dishes, I have with potatoes and pickles. It’s also very tasty to serve buckwheat as a side dish and spread stewed liver and gravy on top of it.

And one more photo of beef stroganoff from the liver.

Bon appetit!