Chicken liver: preparation of a delicious goulash with tomato-cream gravy

The process of making chicken liver brings pleasure. After all, such a gentle and soft by-product is baked in an oven or fried in a frying pan surprisingly quickly. It is also worth noting that the liver is much more delicious, if it is done together with a thick tomato-creamy gravy.

Chicken liver: method of cooking on a gas or electric stove

Necessary ingredients:

• Liver chicken fresh or frozen - five hundred grams;
• Onions large - one piece;
• Butter - sixty grams;
• Garlic is small - one denticle;
• Milk is one full glass;
• Fatty cream - one hundred grams;
• Olive oil - six large spoons;
• Wheat flour - fifteen grams;
• Tomato paste - three large spoons.

Chicken liver: cooking and processing of by-products

The freshly frozen meat must be completely thawed, then it needs to be washed well in warm water. Then the subproduct must be cleaned from all available veins and other unnecessary occurrences. After that, the chicken liver is recommended for thirty to fifty minutes to put in a cup of milk. This treatment will relieve the meat of bitterness and make it more tender and soft.

Chicken liver: cooking and processing of vegetables

In this dish you can use different vegetables, however we take only fresh onions. Thus, one large head should be rinsed, freed from the husks and cut into half rings or chopped into cubes. You also need to peel a clove of garlic and grate it on a fine grater.

Chicken liver: cooking cream sauce

To dish from the by-product it was possible to water the garnish, it is recommended to do it with the sauce. To do this, lightly fry fifteen grams of wheat flour in a frying pan, and then pour it into whipped cream. After this, you must melt the butter and add it to the rest of the ingredients. After mixing all the products, they must be set aside until the liver is cooked.

Chicken liver: cooking in a frying pan

Processed, chopped and soaked in milk, the by-product should be completely put in a saucepan, salt with salt, olive oil and pepper, and then fry over medium heat for about a quarter of an hour. Next to the liver you need to add three large spoons of tomato paste, and then keep it on fire for about five minutes. After that, to the ready-made and soft meat, it is necessary to pour the previously prepared sauce from cream, wheat flour and butter. Thus, goulash should be mixed with a spoon, wait for it to boil and leave it under a closed lid on low heat for another ten or fifteen minutes. After the time has elapsed, the sauté pan needs to be removed from the plate, and then add a grated clove of garlic. Chicken liver is finished.

Correct feed to the table

Chicken liver with tomato-cream gravy is preferably served for dinner in a hot form, along with crushed potatoes, boiled rice or buckwheat porridge.