Liver goulash with gravy is ideal for side dishes such as cereals and pasta, mashed potatoes and stewed vegetables. It is worth noting that with such a dressing, the dish turns out to be so tasty and aromatic that not a single member of your family will refuse it.
Step-by-step chicken liver goulash recipe
Essential ingredients for the second course:
- Bulgarian red pepper - 1 large piece;
- sweet white onions - 2 pcs.;
- chicken liver - 600 g;
- fresh milk - 1 or 2 glasses (for soaking offal);
- sunflower oil - 60 ml;
- common salt, allspice, any spices - add at your own discretion;
- medium fresh carrots - 2 pcs.;
- tomato paste - 1 large spoon;
- sour cream 30% - 175 g;
- fat cream - 50 ml.
Offal processing
Liver goulash with gravy turns out delicious and satisfying from any offal. Today we decided to consider a method of preparing a fragrant dish of chicken liver. After all, it is much softer and more tender than a beef product. Thus, the liver of the bird must be well washed, cleaned of various ducts and veins, and then cut into medium pieces and pour fresh milk for a quarter of an hour. This procedure will deprive the offal of bitterness, making it more tasty and juicy.
Vegetable processing
Liver goulash with gravy will be much tastier if you use the following ingredients to prepare such a meal: carrots, bell
peppers and white onions. The named vegetables must be peeled and peeled, and then chopped into small cubes or a thin straw.
Roasting vegetables in a stewpan
To make the goulash with the gravy the most aromatic, you should take a deep pan, add all the chopped vegetables into it and pour in the sunflower oil. Next, the ingredients must be put on medium heat and fry for 10-12 minutes.
Heat treatment of the whole dish
After the vegetables are lightly browned, the by-product soaked in milk should be laid out and mixed thoroughly. In this case, the liver will give its juice, as a result of which all components will not be fried, but slowly stewed. When the offal becomes soft and significantly changes its color (after 35-40 minutes), it needs to be mixed well, seasoned with black pepper, table salt and any spices you like.
The final stage in cooking
So that the goulash does not turn out dry, a little fat cream must be added to the offal, as well as the tomato paste and thick sour cream. After that, all the ingredients should be mixed, stewed under a closed lid for another 5-10 minutes, and then remove from heat. As a result of such actions, you should get a very thick and rich goulash with aromatic and tasty gravy.
How to present to the table
Now you know how to cook goulash with liver and sour cream sauce. As mentioned above, this dish is best served for dinner along with a hearty and tasty side dish. It is also advisable to present a fresh salad of raw vegetables and wheat bread to the goulash of chicken liver.