Cookware: a table knife, a meat cutting board, a bowl, a spatula, a tablespoon, two pans, a frying pan, a hob, a serving plate.
Ingredients
| Name | amount |
| Beef liver | 1 kg |
| Onion | 2 heads |
| Sour cream (any fat content) | 2 tbsp. l |
| Wheat flour | 5-6 Art. l |
| Granulated sugar | pinch |
| Vegetable oil | 4-5 Art. l |
| Salt, black pepper (ground) | taste |
| Seasonings, spices | a pinch |
Step cooking
- Soak for about a quarter of an hour in cold water and clean 1 kg of beef liver from films and large vessels.
- Chop two onions into thin half rings.
- Heat 2 tbsp in a pan l vegetable oil and run shredded onions.
- While the onion is fried, cut the beef liver cleaned from films into small cubes or cubes.
- Roll the chopped liver in flour. Roll the chopped liver in flour portionwise. Take a handful of liver slices, place in a spacious bowl, sprinkle with plenty of wheat flour, and mix thoroughly so that the slices do not stick together. Then take the next handful, and repeat the operation until the liver runs out.
Important! When working with the liver, you must not forget to stir the fried onions so that it does not burn. - In a second pan, heat 2-3 tbsp. l vegetable oil. Put the pieces of beef liver, boned in flour, into the hot oil and spread evenly throughout the bottom. Fry for one and a half minutes on each side with constant stirring over medium heat.
- Three minutes later (without turning off the burner under the pan), salt the liver goulash, pepper to taste, and pour a pinch of granulated sugar. Optionally, you can add a pinch of your favorite seasonings and spices.
- Transfer the fried onions into the stewed liver and mix the contents of the pan well. Stir the liver with onions for about two minutes without covering.
- Two minutes later, add to the liver goulash 2 tbsp. l Sour cream, stir, cover and simmer goulash for another three minutes.
- Once the goulash is ready, immediately remove it from the pan into a deep serving plate and serve.
Serving and decoration
Serve liver goulash with a side dish and vegetables or vegetable salad. Potatoes are cooked at the side dish - boiled in slices or in the form of mashed potatoes, as well as folding rice or buckwheat porridge. You can cook broccoli or stewed white cabbage, boil turnips, peas or pasta. Decorate with chopped herbs - dill, parsley. Perfectly emphasizes the taste of liver green onions. It is served with feathers for goulash, or finely chopped and sprinkled on top of the dish.
Video recipe
Your attention is invited to a short workshop on the preparation of liver goulash. The video clearly demonstrates the simple process of making dishes, and also reveals the secrets of this "goulash" gravy.
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