Liver is a very healthy product, rich in B vitamins and fatty acids. It’s a pity that such a good, healthy product might not be to everyone’s taste. But liver is indeed quite specific in taste, and children may especially not like it. In addition, improperly cooked pork liver can taste bitter. Properly prepared pork liver gravy will probably appeal to everyone. That is why today we will teach you how to properly prepare liver so that it does not taste bitter, and how to generally prepare a delicious and healthy gravy from pork liver. As always, we start with the ingredients.
Beef liver goulash with gravy like in kindergarten
Fragrant and tender liver, just like in kindergarten, will please even the most capricious gourmets. The ingredients used in its creation can be lightly fried. They are stewed in broth, sauce or their own juice, thanks to which the entire flavor of the prepared dish is preserved. The preparation technology certainly takes a long time, but the result will certainly please you!
Ingredients:
- 0.5 kg - beef liver
- 3 pcs. - onions
- 400 g - sour cream 20%
- 1 tbsp. - torment
- Vegetable oil
- Table salt
- Ground black pepper
Preparation:
In order for the liver to be more tender and soft and not give off a bitter taste, we soak it in milk for 2-3 hours.
Then we wash, remove the films and finely chop. To cleanse the liver faster, you must first scald it with boiling water.
Then, we make a small cut with a sharp knife, put our thumb under the film and carefully separate it, helping with the rest of our fingers. Ready!
The next step is to peel the onion, wash it, and finely chop it into cubes. After that, heat the saucepan, pour in sunflower oil and sauté over low heat for 8-10 minutes until the onion is soft.
At this time, cut the meat into medium-sized pieces, about 2-3 cm. You should not chop it, since the liver is very picky about frying, it can become harsh, but very large pieces may not be fried enough.
We will fry the liver in a hot frying pan for a short time, about 3-4 minutes. So that all the juice that is present inside is sealed. In this case, the liver will not be dry and tough.
Next, add flour to the liver, mix thoroughly so that no lumps form, and fry until golden brown. It is very important not to overcook it, otherwise it will be tough. Now combine the onion and liver, transfer to medium heat, add sour cream, and continue to simmer.
Bring the contents of the pan to a boil, turn the heat to low, cover with a lid, and simmer for half an hour. A few minutes before the end of cooking, add salt and ground pepper and continue to simmer with the lid closed.
And so, half an hour has passed, we remove the frying pan from the stove and let the goulash brew for a few minutes. You can serve it with almost any side dish. Bon appetit!
How to make pork liver gravy?
It is worth noting that the recipe with liver is a little more complicated than the recipe for gravy with regular meat. It will require, so to speak, certain skills and abilities. But it’s worth it, believe me, because it turns out very tasty pork liver with gravy. The step-by-step preparation of the gravy will look like this:
The same pork liver sauce can be prepared in a slow cooker. To do this, first fry the liver pieces in flour in the “Frying” mode in oil, then fry the vegetables in the same mode. Then the mode can be switched to “Stewing”, select “Manual mode” or leave “Frying”. Otherwise, the recipe is the same, the timings can be maintained the same. This option for preparing pork liver will definitely appeal to both adults and children. If desired, you can add bell pepper, for example, or any other vegetables to your taste. You can also add a tablespoon of sour cream. Then the liver turns out even more tender. How do you prepare pork liver gravy? Be sure to tell us in the comments and share your cooking secrets. This is always very interesting for us!
