Ingredients:
500 g liver
1 PC. medium sized carrots
1 PC. onions
2 tbsp. spoons of flour
salt and black pepper
How to prepare liver gravy:
Before cooking, the veins and film are removed from the liver, washed, and cut into small cubes.
Peel the onions and carrots, chop the onions finely, and grate the carrots. Fry the liver in a frying pan for 8–10 minutes, adding vegetable oil, fry the onions and carrots separately.
Then the liver is placed in a frying pan with carrots and onions, salt and pepper the dish to taste, add a little water and another 2 minutes. stewed.
At this time, flour is diluted in a cup of water and poured into a frying pan. Bring the gravy to a boil and turn it off.
Sour cream and tomato sauce
Ingredients:
Small package of sour cream for 250 g,
150 ml broth or water
1 tbsp. spoon of flour, tomato paste and butter
Salt and black pepper to taste
How to prepare liver gravy with sour cream:
- 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.
- When the gravy boils, add sour cream to it, reduce the heat and simmer for about 7-10 minutes, stirring continuously.
- The finished liver is added to the gravy and brought to a boil. Turn off the heat, let it brew for 5–10 minutes, after which the dish can be served. 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:
Cup (200 ml) heavy cream
clove of garlic
1 tbsp. spoon of grainy mustard
2 tbsp. tablespoons chopped parsley
salt to taste
How to prepare creamy mustard gravy for the liver:
In a deep saucepan, bring the cream to a boil, then turn the heat to low, add garlic, passed through a press, and add salt.
Stirring constantly, simmer for another 3 minutes, then add parsley. The gravy is poured into a deep plate, and the fried liver is placed in the middle.
You can sprinkle a little more fresh parsley on top.
Spicy gravy
Ingredients:2 cloves garlic
1 tbsp. spoon of granulated sugar
2 teaspoons paprika
1 tbsp. spoon of starch
2 tbsp. spoons of tomato paste
3 tbsp. spoons of soy sauce
salt to taste
How to make spicy liver gravy:
Starch and granulated sugar need to be dissolved in soy sauce, then add tomato paste and mix well.
Paprika and garlic, passed through a press, are added to the sauce and mixed again. Fried liver, cut into cubes, is poured with the prepared sauce, simmered for 5 minutes, if it turns out very thick, add water.
Salt to taste and turn off the heat, close the lid and leave for another 10 minutes, after which you can place 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 liver gravy with orange juice:
The liver is chopped and fried, then poured with cognac and stewed in it for 3 minutes, salt and pepper. Squeeze the orange juice, add mint and oregano, cook the liver in this gravy under a closed lid for 7-10 minutes over low heat.
Liver is one of the most useful foods. Everyone knows the beneficial properties of the liver that affect the blood. The heparin it contains has a very beneficial effect on its coagulability. This substance is also involved in the prevention of myocardial infarction. By consuming this product, you will receive a full set of minerals and vitamins, providing your daily or even weekly requirements.
Ingredients:
- 500-700 grams of beef liver;
- bulb onions;
- 400 grams of sour cream (preferably not fatty, 10-15% is enough);
- flour;
- dry parsley.
Cooking method:
- It is better to use beef liver, since it is less fatty than pork liver. And so, we cut it into small cubes;
- Roll in flour and fry in a frying pan with a small amount of vegetable oil until golden brown;
- Don’t overdo it with frying; not long frying is enough for the red color to disappear;
- Then transfer the liver to a saucepan. Meanwhile, chop the onion very finely and fry until golden brown, add to the liver;
- Place sour cream here. Thanks to sour cream, the liver becomes very soft and tender;
- Simmer over low heat for no more than 15-20 minutes. This product does not like prolonged cooking;
- At the same time, it becomes tough and rough. 5 minutes before readiness, add dry parsley and salt;
- Tender and tasty liver gravy is ready! You can use various cereals as a side dish; pasta is very good.
Beef liver sauce with sour cream
Ingredients:
- Beef liver - 800 g
- Onions - 2 pcs.
- Carrots - 1 pc.
- Sweet pepper - 1 pc.
- Milk - 150 ml.
- Flour - 0.5 cups
- Sour cream - 3 tbsp. l.
- Tomato paste - 1 tbsp. l.
- Garlic - 2 cloves
- Vegetable oil - 3 tbsp. l.
- Thyme - 1 tsp.
- Ground black pepper - to taste
- Salt - 2 tsp.
Cooking method:
- Beef or pork liver, at your discretion, wash and cut into small pieces.
- Place the liver in a deep plate and pour in 100-150 ml of milk. Leave all this for 30-40 minutes so that the liver gets rid of bitterness.
- Peel the onion and cut into half rings.
- Peel the carrots and cut into cubes. Cut the sweet bell pepper into strips.
- Heat vegetable oil in a frying pan and fry onions for 5 minutes.
- Drain off the milk in which the liver was soaked. Roll each piece in flour.
- Add the liver to the onion and continue frying for 3-5 minutes over moderate heat.
- Add carrots and bell peppers. Pour in a little water (100 ml), stir, cover with a lid and leave to simmer for 10 minutes.
- Add sour cream, tomato paste, chopped garlic to the pan.
- Season with ground black pepper and thyme.
- Add salt, add a little more water if necessary, stir.
- Cover with a lid and leave to simmer for 15 minutes.
- Serve the finished liver goulash with potatoes or boiled buckwheat.
- You can put it with gravy on top of the side dish. It turned out very tasty.
Liver gravy
To prepare liver gravy, the offal must be cleared of films and cut into pieces. The liver cooks quickly, so you won’t spend a lot of time preparing the gravy. You can add a tablespoon of sour cream to the gravy or add cream, diluting it with water. But you can do without it.
Ingredients:
- Liver - 500 grams
- Onions - 1-2 pieces
- Carrot - 1 piece
- Flour - 0.5-1 tbsp. spoons
- Boiled water - 1 glass
- Salt - - To taste
- Pepper - - To taste
- Vegetable oil - 2-3 tbsp. spoons
Cooking method:
- Rinse and clean the liver. Cut into small pieces.
- In a flat plate, mix flour and salt. Roll the chopped liver pieces into the mixture.
- Place a frying pan on the fire, pour vegetable oil into it and heat.
- Fry the liver in vegetable oil until golden brown. Stir occasionally.
- While the liver is frying, prepare the carrots and onions. Peel the vegetables, wash the carrots. Cut the onion into quarter rings, carrots into half rings.
- Add chopped vegetables to the liver and stir.
- Add boiled, preferably hot, water. Stir and simmer for 20 minutes.
- Serve liver gravy with your favorite meat or poultry dish, as well as with a side dish of potatoes or rice.
Ingredients:
- Beef liver - 800 g
- Onions - 2 pcs.
- Carrots - 1 pc.
- Sweet pepper - 1 pc.
- Milk - 150 ml.
- Flour - 0.5 cups
- Sour cream - 3 tbsp. l.
- Ketchup - 1 tbsp. l.
- Garlic - 2 cloves
- Water 1 l.
Cooking method:
- Rinse the beef liver under running water and cut into small cubes. This will make it easier to stew and soak in tomato sauce, but more on that later.
- Pour enough sunflower oil into the pan and heat it. Only after this can you put the liver in the pan. Salt it and fry covered over medium heat.
- For now you can peel and chop the onion.
- At the same time, you need to pour a liter of water into a small saucepan and then salt it to taste.
- Add any tomato sauce or ketchup to the water - at your discretion.
- Place the saucepan on the fire until the water in it boils.
- After 5 minutes, add the onion to the pan with the liver and continue frying.
- To make the gravy thick, you need to pour 2 tbsp into the pan. flour through a strainer.
- When the liver has become golden brown (and this will happen after about 15 minutes of frying), transfer it to a saucepan with thick tomato sauce.
- Continue cooking the gravy for 40 minutes over very low heat.
- Well, that’s all, actually - the beef liver gravy is ready!
- I recommend serving the gravy with any side dish, pouring plenty of thick water over it.
Beef gravy in cream sauce
Ingredients:
- Beef liver 500 g
- salt, pepper to taste
- curry seasoning
- Preferably heavy cream 200 ml, but 20% will do
- tomato ketchup 2 tbsp.
- flour 3 tbsp.
- vegetable oil
Cooking method:
- So, everything is very simple. Peel the liver from films, cut into pieces, whichever ones you like, mine are medium sized and roll in flour.
- Fry in vegetable oil on each side for no more than 2-3 minutes
- Place the liver in a frying pan, well, if you fried it in batches, and cover with a lid.
- Simmer for 5-7 minutes.
- At this time, mix in a bowl: cream, ketchup, ground black pepper, curry and pour into the fried liver.
- Let it simmer for about 5 minutes, but don’t let the sauce boil too much.
- And after it is ready, let it stand under the lid for 10 minutes.
- All the liver is ready! You can serve it with anything, and it’s very tasty with mashed potatoes and rice and pasta.
Liver with gravy
This is absolutely easy to prepare, but a very appetizing dish that goes well with almost any side dish: mashed potatoes, pasta, porridge, but it turns out especially tasty in a duet with buckwheat! In addition, this company is doubly useful: after all, both liver and buckwheat contain a lot of iron. Plus, the recipe also includes vegetables, which add nutritional value and appetizing value.
Ingredients:
- beef, chicken or turkey liver – 300 g;
- 1 – 2 large carrots;
- 1 – 2 onions;
- vegetable oil;
- salt, pepper, bay leaf;
- mayonnaise optional.
Cooking method:
- We will wash and peel the vegetables. Cut the onion into half rings.
- Three carrots on a coarse grater.
- Sauté onions in sunflower oil.
- Then add carrots to it and continue sautéing until soft. Can be lightly fried.
- Meanwhile, the liver needs to be washed and boiled until half cooked in salted water, then cut into strips.
- Add the chopped liver to the carrot-onion mixture and fry a little more
- Then add a little water to the pan - about half a glass - and cover with a lid, let the gravy continue to cook in the stewing mode.
- Simmer the gravy until the liver is ready.
- Shortly before turning off, add spices: salt, ground pepper or peas, bay leaf.
- If you want the gravy to look like a thick sauce, pour in flour diluted in water (1 - 2 tablespoons per quarter glass of water).
- You can also add mayonnaise or sour cream to the liver gravy - the dish will acquire different flavors.
- After adding the selected ingredient, stir the gravy, bring to a boil - and you can turn it off.
- Even the driest side dish will become juicy and amazingly tasty with such a tasty gravy.
Beef liver gravy
This is a basic recipe for cooking liver with gravy in a frying pan, with onions and carrots. Based on it, you can prepare 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.
Preparation:
- Cut the liver, clean it and soak it in milk for half an hour.
- Chop the onion into small pieces, chop the carrots using a grater.
- Dip the liver in flour, put it in a frying pan with oil and fry over high heat; it should just “set”, sealing the juice inside.
- Place the liver in a saucepan. Fry the vegetables in a frying pan and pour them into the liver. Add water and simmer over low heat.
- When the sauce becomes thick, you can turn off the stove. Add bay leaf and herbs to the pan.
- Instead of water, you can add sour cream, cream, kefir and milk, and add tomatoes or tomato paste to vegetables. Liver dishes go very well with mushrooms.
Ingredients:
- beef liver - 0.5 kg
- large carrot root - 1 pc.
- onions - 1 pc.
- sour cream -100 g
- fresh garlic - 1-2 cloves
- refined vegetable oil to fry the liver
- salt, spices, herbs optional
Cooking method:
- Soak fresh beef liver in water for about 1 hour, and then cut into medium-sized cubes.
- Finely chop the onion, chop the carrot root with a knife or grate it in a food processor.
- Fry the liver pieces in vegetable oil until they become soft (10-12 minutes, no more), add a little salt.
- Add onions and carrots, continue to simmer over medium heat for another 5-7 minutes.
- Then add sour cream to the sauce and continue to simmer for another 5 minutes.
- Now pour in hot broth or water (the amount is at your discretion), bring the gravy to taste, seasoning with spices, herbs and garlic, mix and turn off.
Beef liver in sour cream
Ingredients:
- beef liver 1 kg,
- 5 medium onions,
- 50-70 grams of flour,
- salt,
- vegetable oil,
- 250-300 grams of 20% sour cream.
Cooking method:
- First of all, it is necessary to remove the film from the liver. This is done simply: using a knife and hands.
- Cut the liver into large slices, and then chop them into thin strips.
- Peel the onions, wash them and cut them into half rings, then fry them in vegetable oil.
- While the onion is frying, add flour and salt to the liver and mix thoroughly.
- When the onion turns golden, add the liver. Fry it for a short time, about 10 minutes and add sour cream.
- Simmer the liver in sour cream, covered, for about 20 minutes.
- If the liver is steamy and you are sure of its cleanliness, you can get by with three to five minutes.
- Ready liver is good served with boiled potatoes.
Classic liver sauce
So, firstly, pay attention to the color of the liver - it should be light brown and nothing else. Secondly, pay attention to the smell - fresh, good liver should have a sweetish smell. And thirdly, pay attention to the membrane of the liver - there should be no scratches or bubbles on it, its membrane should be even. Well, we have chosen the liver, now let's prepare the gravy.
Ingredients:
- half a kilo of beef liver
- one large carrot
- one large onion
- four heaped tablespoons of flour
- three hundred milliliters of water
- vegetable oil
Cooking method:
- Beef liver, if frozen, must be completely thawed and then rinsed in running cold water. Cut the liver into large pieces.
- If you wish, you can chop the liver finely; this will not affect the further preparation of the dish.
- Finely chop the peeled onion. Grate the peeled carrots on the coarsest grater.
- Pour a small amount of sunflower oil into the frying pan and, when the oil is hot, add the chopped beef liver.
- Fry the liver for ten minutes over medium heat and occasionally stir it with a spoon or spatula. Then place chopped onions and carrots in the pan with the liver.
- Continue frying the contents of the pan until the onions and carrots are fully cooked, stirring occasionally, but now on the lowest heat.
- In time this will be from ten to twenty minutes. A few minutes before cooking, salt the contents of the pan to your taste. You can also add pepper if you wish.
- Once 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, turning the heat from low to medium.
- After boiling, reduce the heat to low again and cook the gravy for another five to ten minutes, stirring it very often.
- That's it, the beef liver gravy is ready. You can serve it with buckwheat porridge, boiled rice or boiled pasta.
Gravy with beef liver and vegetables
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.
Ingredients:
- 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.
Cooking method:
- 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.
- Add pieces of liver, a spoonful of tomato paste, salt and spices to the vegetable mixture.
- Fill the future gravy with water and leave on low heat for 15 minutes.
- 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 greens
Beef liver sauce with sour cream
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.
Ingredients:
- Liver - 600 g.
- Vegetable oil – 30 g.
- Onion – 1 head.
- Salt - to taste.
- Flour – 1 tbsp.
- Sour cream – 1 glass.
Cooking method:
- 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.
- Simmer everything covered for 10 minutes over medium heat.
- Then pour sour cream into the pan, add salt, spices and leave on the stove for another 7-8 minutes.
- It is better not to add water, but if the dish seems too thick, you can thin it.
- 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
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.
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.
Cooking method:
- 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.
- 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.
- Place them in a pan with the liver, add salt and spices. Fill the dish with water and simmer.
- 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.
- It is not in the classic recipe, but many people like the soft aroma of this seasoning, so we recommend diversifying your dishes with it in the form of gravy.
Delicious beef liver gravy
Ingredients:
- 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 method:
- Clean the liver from the film, bile ducts and cut into cubes.
- Cut the onion into cubes.
- Grate the carrots on a coarse grater.
- Fry the onion in a frying pan in vegetable oil until slightly golden brown.
- Then add carrots and fry everything together.
- Add the prepared liver, add salt, and fry everything together for 5 minutes, stirring occasionally.
- Then add flour and stir.
- Pour in 1-1.5 glasses of water.
- Boil. Reduce heat, pepper, add mayonnaise.
- Cover the pan with a lid and simmer for 15 - 20 minutes over low heat.
- The dish is ready. As a side dish - any porridge, potatoes.
Liver sauce with onions
Ingredients:
- Beef liver -500-600 grams,
- Onion – 1 large,
- Vegetable oil - 50 ml,
- Salt,
- pepper - to taste.
Cooking method:
- Beef liver is well cut into cubes if it is frozen. Many people soak the liver in water or milk to prevent it from becoming bitter. I didn't soak it.
- The liver must be washed under running water, cleaned of film and veins. Cut into thick strips. Read more:
- Pour oil into a frying pan or saucepan and heat over high heat (not for long). Add the liver and stir constantly, still on high heat. The main thing is that the liver does not burn.
- After frying a little, it gives off its juice, and then stews further in its own juice. Set the heat to medium. Peel the onion and chop finely.
- Simmer the liver until half cooked, then add the onion. If everything has evaporated, then add oil, do not add water.
- Salt and pepper to taste. If you don't want fatty liver, then add water, but this is a different taste and a different recipe. It is important not to overcook the liver.
- An extra two, three, minutes can make it tough. I can’t tell you the time, everyone has their own stove, and here everything is tested.
- There is nothing complicated in this recipe for cooking liver with onion gravy, and the liver turns out tasty and aromatic.
Liver milk gravy
Ingredients:
- 500 grams of liver;
- 200 grams of onion;
- 300 grams of milk;
- 50 grams of butter;
- 20 grams of flour;
- pepper, salt, bay leaf and dried dill.
Cooking method:
- Cut the chicken liver into 2-3 pieces. Leave on the cutting board.
- Sprinkle flour on top and mix with hands.
- Heat the oil, lower the liver and fry for 2 minutes until golden brown.
- Dice the onion, send it to the liver and fry for another 2 minutes.
- Boil milk in a separate saucepan.
- Pour the milk into the liver.
- Salt and pepper the dish, cover and simmer for no more than 10 minutes. Keep the fire minimal.
- Open the lid, sprinkle with dill, add bay leaf and turn off the heat.
- Let the gravy sit under the lid for a quarter of an hour.
Calories: Not specified
Cooking time: Not indicated
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 must 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
Liver is a very healthy food product. Despite the fact that it is classified as meat by-product, the value of the liver does not decrease. Nutritionists have long recommended including dishes from this product in your diet at least once a week. The most popular and simplest recipe is to cook 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 amount of proteins, vitamins, iron and other useful elements. It must be present in the diet of people who suffer from anemia, anemia and thyroid diseases. Reduces the negative effects of tobacco and alcohol products on the body.
But many people don’t like to cook liver because it often turns out tough and rubbery. This is especially true for beef liver. In addition, if the product is prepared incorrectly and errors in cooking occur, the liver in the finished dish may taste bitter.
To avoid mistakes and make the whole family love dishes made from this healthy product, you need to know some cooking features.
Methods for preparing liver with gravy
To prepare a tasty, spicy 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 in the microwave.
The most useful way is stewing. And gravy based on sour cream, milk, cream, yogurt, cheese, tomatoes and other ingredients will help diversify and reveal the taste of the liver.
The most common liver dishes with gravy:
- liver milk gravy;
- liver sauce with tomatoes;
- liver sauce with mushrooms;
- tender liver gravy with mayonnaise;
- liver sauce with onions and carrots;
- thick liver gravy with sour cream and cheese;
- creamy mustard gravy;
- sauce with cognac and orange juice;
- soy sauce based sauce.
You can cook liver with gravy in a slow cooker, microwave, or on the stove. When preparing, 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 for preparing liver with gravy.
- Choosing the right product is key. You need to choose the freshest, chilled liver. It has a sweet smell, without “sourness”. The surface should be smooth, without clots, cracks and white deposits.
- Before you start cooking, the liver must be thoroughly cleaned of films and ducts.
- Do not chop the liver too finely, otherwise the dish may dry out.
- The first step is to fry the vegetables, which are present in almost any gravy. This could be onions, garlic, tomatoes, carrots, mushrooms or peppers. It is not necessary to use all of the vegetables listed, but onions are considered the best addition to the liver, so they are almost always added.
- Add chopped liver, dredged in flour, to the fried vegetables. Flour is needed to thicken the gravy.
- The next step is to add the sauce base. It can be sour cream, milk, broth, water or tomato juice.
- Bring the sauce to a boil and continue cooking over low heat. It is very important not to overcook the dish; the stewing time is usually no longer than 15-20 minutes.
- The liver does not need to be heavily salted, but you don’t have to skimp on the spices. Goes well with pepper, paprika, coriander, ready-made spices for meat and dried herbs.
- At the end of cooking it will be good to add fresh herbs.
- The most important 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 if you are preparing chicken liver.
- It is very important not to forget to clean the liver from 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 ingredients are added warm. They can be heated on the stove or diluted with boiling water.
- The most delicious liver with gravy is obtained by frying the food in a large amount of butter.
- It is better to fry the tomatoes for the gravy in a separate bowl and only then add them to the liver.
This is a basic recipe for cooking liver with gravy in a frying pan, with onions and carrots. Based on it, you can prepare this dish, improving it with new ingredients and spices, cooking in the oven and slow cooker.
- 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.
- Cut the liver, clean it and soak it in milk for half an hour.
- Chop the onion into small pieces, chop the carrots using a grater.
- Dip the liver in flour, put it in a frying pan with oil and fry over high heat; it should just “set”, sealing the juice inside.
- Place the liver in a saucepan. Fry the vegetables in a frying pan and pour them into the liver. Add water and simmer over low heat.
- When the sauce becomes thick, you can turn off the stove. Add bay leaf and herbs to the pan.
Instead of water, you can add sour cream, cream, kefir and milk, and add tomatoes or tomato paste to vegetables. Liver dishes go very well with mushrooms.
Chicken liver sauce with tomato paste and sour cream
And this recipe is perhaps the fastest to prepare. Chicken liver does not need to be pre-soaked in milk, which reduces the cooking time even further.
- 500 grams of liver;
- 0.5 cups of water (broth);
- 200 grams of sour cream or cream;
- 1 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 the heat and simmer covered 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.
Liver gravy is an excellent alternative to meat goulash.
The dish goes well with various side dishes, but is much faster to prepare.
In half an hour you can make a delicious gravy with sour cream, tomato, vegetable or milk sauce.
Or maybe we can cook liver with mushrooms? No problem!
In fact Lots of gravy options and all are distinguished by their simplicity and uncomplicated preparation.
Liver gravy - general principles of preparation
Liver for gravy can be used fresh or frozen. The product must be thoroughly washed and removed from films, as they interfere with the penetration of juices. The liver is then chopped. Do not make too small pieces, as during frying they will quickly dry out and the product will become tough. The main secret to juicy liver is the cooking time. The product will be hopelessly spoiled if it is left on fire.
How to prepare the gravy:
1. Fry vegetables. Usually these are onions, tomatoes, carrots. You can use everything together or just one.
2. Add pieces of liver. Very often, before this, the liver is rolled in flour, which allows you to get a crispy crust and gives the sauce thickness.
3. Add sour cream, broth, milk or any other liquid specified in the recipe. Add spices.
4. Let it boil, then reduce the heat and simmer. Typically this stage does not exceed 15 minutes.
Ready gravy seasoned with herbs, put a bay leaf at the end. The liver does not like a lot of salt, so you need to add the spice to the dish in moderation. But the gravy goes well with different spices. You can add ready-made mixtures for meat to it or use pepper, coriander, and sweet paprika separately. Provençal herbs go well with the product and can be added in the middle of cooking or at the end.
Recipe 1: Chicken liver milk gravy
To prepare chicken liver gravy for this recipe, it is better to use fat milk above 4%. You can replace it with low-fat cream, diluted in half with boiled water.
Ingredients
500 grams of liver;
200 grams of onion;
300 grams of milk;
50 grams of butter;
20 grams of flour;
Pepper, salt, bay leaf and dried dill.
Preparation
1. Cut the chicken liver into 2-3 pieces. Leave on the cutting board.
2. Sprinkle flour on top and mix with your hands.
3. Heat the oil, lower the liver and fry for 2 minutes until golden brown.
4. Cut the onion into cubes, send it to the liver and fry for another 2 minutes.
5. Boil the milk in a separate saucepan.
6. Pour milk into the liver.
7. Salt and pepper the dish, cover and simmer for no more than 10 minutes. Keep the fire minimal.
8. Open the lid, sprinkle with dill, add bay leaf and turn off the heat. Let the gravy sit under the lid for a quarter of an hour.
Recipe 2: Beef liver gravy with tomatoes
According to the recipe, the dish is prepared with fresh tomatoes, but this liver sauce can also be made with canned or barrel tomatoes. The taste of the dish will be brighter and richer.
Ingredients
500 grams of liver;
3 tomatoes;
200 grams of broth;
1 onion;
50 grams of butter;
15 grams of flour;
5 tablespoons of oil;
Preparation
1. Fry the onion, chopped into half rings, with oil.
2. Wash the beef liver, remove the films, cut into strips and sprinkle with flour. Add the onions to the pan and fry together for 2 minutes.
3. Remove the stems from the tomatoes and cut them into small slices. Each tomato is cut into 8 parts and sent to the liver. Fry everything together. If you are using canned tomatoes, you can simply cut them in half.
4. Boil the broth and pour it over the liver.
5. Salt and pepper the dish. Dice and simmer until done, about 8 minutes.
6. At the end, you can add greens and bay leaves to the gravy.
Recipe 3: Pork liver gravy with mushrooms
Recipe for a very tasty pork liver sauce with champignons. You can use fresh mushrooms, frozen or canned. In the latter case, we take 2 times less product than indicated in the recipe.
Ingredients
400 grams of liver;
300 grams of mushrooms;
2 onions;
200 grams of milk;
150 grams of sour cream;
Half a glass of flour.
Preparation
1. Cut the liver into slices 1 cm thick, pour milk and leave for 3 hours at room temperature. Then take it out and dry it with a towel.
2. Fry sliced mushrooms in oil, add onions. We bring it almost to readiness.
3. Pour flour into a plate, roll in the liver slices and fry in another frying pan on both sides.
4. Transfer the liver to the mushrooms.
5. Dilute the sour cream with a glass of hot water, mix and place in a frying pan.
6. Salt and pepper the dish, cover, simmer for 5 minutes and you’re done! Add spices and herbs to taste, but not too much so as not to interrupt the mushroom taste.
Recipe 4: Tender chicken liver gravy with mayonnaise
Another version of chicken liver gravy, but this time the sauce is prepared with mayonnaise. And the addition of garlic gives the dish a special aroma.
Ingredients
500 grams of liver;
200 grams of mayonnaise;
1 glass of water;
Salt pepper;
2 cloves of garlic;
2 onions.
Preparation
1. Rinse the liver and let the liquid drain. There is no need to cut the product.
2. Cut the onion and fry in oil.
3. Add the liver to the pan and fry together. As soon as the liver changes color and stops releasing blood, turn down the heat.
4. Chop the garlic, mix with mayonnaise and add to the main ingredients.
5. Add a glass of hot water. Now the dish can be salted and peppered.
6. Cover and simmer for 10 minutes. At the end, you can add spices, dried or fresh herbs.
Recipe 5: Chicken liver gravy with onions and carrots
Recipe for a light vegetable liver gravy based on tomato juice. You can use diluted paste instead. The sauce is quite thin, but if necessary, you can add a little flour for thickness.
Ingredients
600 grams of liver;
2 onions;
2 carrots;
1 sweet pepper;
600 grams of tomato juice;
40 grams of butter;
Preparation
1. Chop the carrots and chop the onion, fry everything together in a large frying pan until almost done.
2. Wash the liver, dry it a little and add to the vegetables. Cook together for about 5 minutes, no more.
3. Cut the sweet pepper into small cubes and throw them into the frying pan.
4. Add tomato juice.
5. Salt the dish, you can add pepper and chopped garlic to taste. Let it boil, reduce the heat and simmer covered for another 5 minutes.
6. Throw bay leaf, dill or parsley into the finished dish.
Recipe 6: Thick beef liver gravy with sour cream and cheese
A thick beef liver gravy recipe that goes very well with mashed potatoes and boiled rice. Any cheese can be used. It turns out delicious with both hard varieties and regular processed cheese.
Ingredients
700 grams of liver;
30 grams of flour;
300 grams of sour cream;
150 grams of cheese;
1 bunch of onions;
2 onions.
Preparation
1. Fry the onion, cut into half rings, until transparent with the amount of oil indicated in the recipe.
2. Cut the beef liver into arbitrary pieces. In strips, cubes, sticks or slices. But not very large.
3. Sprinkle the liver with flour and transfer to the onion. Fry together until a golden crust appears on the liver.
4. Three cheeses and combine with sour cream. Add 120 grams of hot water to the sauce and stir. You can immediately add salt and pepper.
5. Pour the sour cream and cheese into the fried liver.
6. Cover and simmer for 7-8 minutes.
7. Cut the onion feathers, pour into the pan and turn off. Let the gravy sit on the stove for a while, serve with a side dish or on its own. The sauce will become even thicker as it cools.
Recipe 7: Pork liver gravy in a slow cooker
Similarly, you can prepare gravy not only from pork, but also from any other liver. You can prepare the food in advance, fry it, add everything you need and set it on a timer.
Ingredients
1 carrot and onion;
¼ cup oil;
700 grams of liver;
2 tablespoons flour;
Water or broth.
Preparation
1. Pour the oil into the multicooker container.
2. Cut the onion, three carrots and add to the oil. Cook for 10 minutes on the “fry” mode, but you can also use the baking program.
3. Cut the liver, cleared of films, into 1×3 centimeter rectangles, roll in flour and add to the vegetables. Cook for another 5 minutes.
4. Fill the liver with hot water, which should cover the food by 0.5 centimeters.
5. Salt, pepper, close and turn on the stew for 40 minutes.
6. Open it, add a bay leaf and dried herbs, cover it again and let it sit for about 20 minutes. Serve with any side dishes.
Recipe 8: Puff liver gravy
This gravy recipe is easy to prepare. The products do not need to be fried or mixed. The dish does not require attention; just fold everything in and leave for half an hour. For cooking you will need a deep saucepan or cauldron.
Ingredients
3 onions;
700 grams of liver;
2 carrots;
300 grams of sour cream;
2 tomatoes (you can take 2 tablespoons of paste);
2 cloves of garlic.
Preparation
1. Peel and chop all vegetables. Onions in half rings, carrots in strips, and tomatoes in cubes or small slices. Just chop the garlic.
2. Wash the liver, remove the membranes and cut into cubes.
3. Place onions on the bottom of the cauldron.
4. Then a layer of liver, sprinkle with spices and salt.
5. Place a layer of carrots, then tomatoes. Sprinkle vegetables with salt and pepper.
6. Add a glass of water and chopped garlic to the sour cream, pour it into the cauldron.
7. Cover, let it boil quickly, reduce the heat to low and leave to simmer for 25-35 minutes, depending on the type of liver. Chicken liver cooks the fastest, pork and beef take the longest.
8. As soon as the time is up, open the cauldron, stir the gravy and you’re done! If there is not enough salt or other spices, you can add, stir and let the gravy sit for a few minutes.
To make the gravy successful, only warm foods are added to the fried liver. Broth, milk, sour cream must be heated or diluted with boiling water if the recipe specifies the addition of water.
Pork and beef liver will be more tender if soaked in water. The same technique will help pork liver get rid of its inherent bitterness. But chicken liver does not need such preparation; it itself is tender and pleasant to the taste.
To make it easier to clean the liver from the top film, you can scald the product with boiling water and then simply scrape it with a knife.
The liver loves fats, and with them it turns out much tastier and juicier. Therefore, do not skimp on oil when preparing dishes. You can cook liver with lard or fry vegetables for gravy in it.
If you need to put tomato paste or tomatoes in the gravy, it is better to first fry them in another frying pan and only then put them in the main dish. This technique will make the color brighter and the taste more expressive.
