Goulash made from liver

A dish called goulash came to us from Hungarian cuisine. Originally it was prepared from beef or veal, and already in the subsequent - from pork meat, and even began to use as the main ingredient a liver. How to cook goulash from the liver? To do this, you must first decide on what kind of dish you will be cooking - pork, beef, veal or chicken, and then choose a suitable recipe.

Goulash made from liver

The recipe prescribes to wash in cold water 450 g of liver and cut into small pieces. Place them for half an hour in cold milk. Shred 4 bulbs and fry them in a frying pan. Roll the pieces in flour, add to the onion. After 10 minutes, put the liver, and in the same pan, dilute 20 g of flour, 3 tablespoons of tomato, 100 ml of sour cream, chopped garlic, salt, pepper. Pour 50 ml of red wine and the same amount of water. When the sauce begins to boil, place the liver in a frying pan and put out another 10 minutes.

Goulash made from liver

Rinse thoroughly 500 grams of liver under cold water and dry using a kitchen towel. Peel it from the films and cut into small cubes. Pour the flour on the plate and roll the pieces. Put a deep frying pan on medium fire, pour in vegetable oil, lay out the pieces and fry for a few minutes. Peel off the bulb, wash under cold water and finely chop. Add onion and fry until transparent. Grate the carrot and put in a frying pan. After a few minutes add pepper, salt and mix. Put 4 leaves of laurel. Pour the water into the frying pan to cover the liver. Stew for about 20 minutes until thick, give a few minutes to brew and serve with pasta or buckwheat porridge.

Goulash from liver (pig)

Wash 500 g of pork liver, cut into thin and narrow slices. Peel 2 onions and cut into small cubes. Put the liver and onion on the heated frying pan with butter. When roasting, sprinkle with generic spices, salt and pepper. After 7 minutes, pour 250 g of sour cream. Stew for 10 minutes, turn off the fire, sprinkle with chopped parsley.

Goulash with liver and apple

Cut the onion into a half-ring, put into a frying pan and fry. Half-pound the beef liver cut and sprinkle with flour. Add it to the frying pan when the half rings of the onion become transparent. On a high fire, fry for 5 minutes. Peel the apple from the skin, cut out the core and cut it into slices. Scald and peel off two tomatoes, cut them into several pieces. Put apples, tomatoes and 200 g of chopped mushrooms in a frying pan. Brew a glass of fruit tea and pour it on the liver. Add half a cup of white wine, add salt. Stew for 15 minutes, then pour a glass of cream. After about 10 minutes, remove the frying pan from the fire, put it on the dish, sprinkle with herbs.

Goulash from the liver (assorted - chicken and beef)

Wash and cut strips of 250 grams 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 liquid. Then pour a glass of water. After 20 minutes, add a glass of red dry wine. After 10 minutes, put the lemon zest. Stew until done.

Goulash from the liver (chicken)

Peel 200 g of chicken liver from the films. Cut it into small pieces and sprinkle with flour. Shred the onion, carrots and fry in warmed-up oil together 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 frying pan. Put the bay leaf and simmer for half an hour. Add crushed greenery.

Goulash from the liver in white wine

Cut slices of pork liver half a kilo and soak for 40 minutes in milk, roll in flour and fry. Shred 3 bulbs and add to the frying pan. Minutes through 12 onions and liver to lay out. In a frying pan put a spoonful of flour, 60 g of tomato, 100 g of sour cream, chopped clove of garlic. 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 the liver with onions. Serve with fried potatoes or rice.