The liver is a very healthy food, rich in iron and other nutrients. However, sometimes the liver loses juice from prolonged heat treatment. Try making liver gravy with mashed potatoes, rice or buckwheat - knowing a few secrets can make this dish tender and melt in your mouth.
It is necessary
-
- beef
- pork or chicken liver;
- onion;
- garlic;
- sour cream;
- cream;
- water;
- vegetable oil;
- butter;
- salt and pepper;
- tomatoes;
- flour.
Instructions
Step 1
When buying a liver, pay attention to the following points: it must be fresh, not thawed, from a young animal. It is best to take beef or veal, it has more nutrients, it is softer and sweeter in taste. However, both pork and chicken will do.
Step 2
Rinse the liver thoroughly and soak it in milk or cream to make it softer. Remove all veins and films from the liver, especially children and the elderly do not like them. Cut the soaked liver into small pieces - no more than 3 cm. Larger pieces are more likely to be dry.
Step 3
Chop the onion finely, crush a couple of garlic cloves and sauté in sunflower or olive oil. Fry the liver with the onion, not for long, just until the color changes. Note that the longer the liver is fried, the harder it will be. When the liver starts to turn brown, add salt and pepper to taste.
Step 4
Pour cream or sour cream (or a mixture of sour cream and cream) over the roast. If it's too thick, add boiled water. Let it boil and simmer over low heat for 10-15 minutes.
Step 5
If you like a lot of sauce, make the dish thinner. Fry 1-2 tablespoons of flour in butter, dilute with cold water and gradually add to the gravy, stirring constantly. This way, you get a thick, lump-free sauce.
Step 6
Instead of cream and sour cream, you can use tomato paste or mashed tomatoes. In this case, add chopped and peeled tomatoes or tomato paste to the liver fried with onions. Pour in a little water and simmer, covered for 10-15 minutes, then add a couple of tablespoons of fried flour to thicken the sauce.
Step 7
If you are dealing with a tough and old liver full of veins and films, try to do this: boil it whole piece in salted water (water should only cover the liver). Rotate the boiled liver through a meat grinder and add to the fried onions. Pour with cream or sour cream, simmer until the sauce thickens.
