A dish called "goulash" came to us from Hungarian cuisine. Initially, it was prepared from beef or veal, and later on - from pork meat, and even began to use the liver as the main ingredient. How to cook goulash from the liver? To do this, you first need to decide which one you will cook this dish from - pork, beef, veal or chicken, and then choose the appropriate recipe.
Liver goulash
The recipe prescribes to wash 450 g of liver in cold water and cut into small pieces. Put them in cold milk for half an hour. Chop 4 onions and fry them in a pan. Roll pieces in flour, add to onion. After 10 minutes, lay out the liver, and in the same pan, dilute 20 g of flour, 3 tablespoons of tomato, 100 ml of sour cream, chopped garlic clove, salt, pepper. Pour 50 ml of red wine and the same amount of water. When the gravy boils, place the liver in a pan and simmer another 10 minutes.
Liver goulash
Rinse thoroughly with 500 g of liver under cold water and pat dry using a kitchen towel. Peel it from the films and cut into small cubes. Pour flour on a plate and roll pieces. Put a deep frying pan over medium heat, pour vegetable oil, lay out the pieces and fry for several minutes. Peel the onion, wash under cold water and chop finely. Add onion and fry until transparent. Grate carrots, put in a pan. After a few minutes, add pepper, salt and mix. Put 4 leaves of laurel. Pour water into the pan to cover the liver. Stew for 20 minutes until thickened, let it brew for several minutes and serve with pasta or buckwheat.
Liver goulash (pork)
Wash 500 g of pork liver, cut into thin and narrow slices. Peel 2 onions and cut into small cubes. Put the liver and onions in a preheated pan with butter. When frying, sprinkle with universal spices, salt and pepper. After 7 minutes, pour in 250 g of sour cream. Simmer for 10 minutes, turn off the heat, sprinkle with chopped parsley.
Liver goulash with apple
Cut the onion in half rings, put in a pan and fry. Cut half a kilo of beef liver and sprinkle with flour. Add it to the pan when the onion rings become transparent. Fry over high heat for 5 minutes. Peel the apple, cut the core and cut it into slices. Scalp and peel two tomatoes, cut them into several parts. Put apples, tomatoes and 200 g chopped champignon in a pan. Brew a glass of fruit tea and pour it over the liver. Add half a glass of white wine, salt. Simmer for 15 minutes, then pour a glass of cream. After 10 minutes remove the pan from the heat, put on a dish, sprinkle with herbs.
Liver goulash (assorted chicken and beef)
Wash and cut into strips 250 g of chicken and 250 g of beef liver and fry in 65 g of bird fat. Finely chop 2 onions and put them on top. Sprinkle 20 g of flour and salt, add 200 g of sour cream. Evaporate the liquid. Then pour a glass of water. After 20 minutes add a glass of red dry wine. After 10 minutes, put the zest of lemon. Simmer until tender.
Liver goulash (chicken)
Clear 200 g of chicken liver from films. Cut it into small pieces and sprinkle with flour. Chop the onion, carrot and fry in hot oil along with the liver. Add salt and a spoonful of tomato. Stew for 10 minutes, then scald with boiling water 2 tomatoes, peel and cut into slices. Put them in a pan. Put a bay leaf and simmer for half an hour. Add chopped greens.
Liver goulash in white wine
Cut into slices a pound of pork liver and soak for 40 minutes in milk, roll in flour and fry. Chop 3 onions and add to the pan. After 12 minutes put the onion and liver. Put a spoonful of flour, 60 g tomato, 100 g sour cream, chopped clove of garlic in a pan. Sprinkle with black and ground sweet pepper, salt. Pour 60 g of white wine and 60 g of water. Bring to a boil and lay out the liver with onions. Serve with fried potatoes or rice.