Beef Liver Goulash Ingredients
- Beef liver 800 grams
- Onion 2 pieces
- Carrot 1 piece
- Sweet pepper 1 piece (large)
- Milk 150 milliliters
- Wheat flour 0.5 cups
- Sour cream 3 tablespoons
- Tomato paste 1 tablespoon
- Garlic 2-3 cloves
- Vegetable oil 3 tablespoons
- Dried thyme 1 teaspoon
- Ground black pepper to taste
- Salt 2 teaspoons
- Boiled water 100-150 milliliters
- Key Ingredients
- Serving 4 servings
- World Cuisine
Deep frying pan, lid, wooden spatula, kitchen knife, cutting board, garlic press, tablespoon, deep plate, vegetable peeling knife, flat dish.
Cooking beef liver goulash:
Step 1: Prepare the liver.
The main secret of the preparation of the liver is to rid it of unpleasant bitterness. It is very easy to do. But first, the offal must be thawed, leaving it at room temperature, and then cleaned of scum, blood vessels and washed with cold water from dirt and possible clots of clotted blood.
Wipe a clean liver with paper towels and cut into small pieces, preferably cubes. Put the ingredient in a deep plate and pour a little cow's milk. Leave the liver as it is on 30-40 minutes. It is milk that will deprive her of bitterness and make it edible. In the meantime, the main ingredient is soaking, you have time to take the rest.
Step 2: Prepare the vegetable ingredients.
Cut the onions into halves, so they are much easier to peel. Rinse the vegetable and knife with ice water and cut the halves into thin half rings.
Remove garlic cloves from the husk just like bulbs, and then chop them with a knife, a special press, or a regular grater. In a word, act in a way that is more convenient and familiar to you.
Cut bell pepper in half, remove the tail and cut the seed core. Rinse the slices of the vegetable inside and out, removing dirt and loose seeds. Cut bell pepper into strips or sticks.
Peel the carrot from sand, adhering earth, remove the thin skin. Well, rinse the vegetable thoroughly by rubbing it with your hand. Cut your prepared bright orange beauty into cubes.
Step 3: Cook the beef liver goulash.
When the liver lies sufficiently in the milk, drain it, and place the pieces of beef in a dish with flour and roll well in it.
Heat the vegetable oil in a pan and place half the onion rings in it. Sauté them over medium heat for 5 minutes until golden brown. Add onion slices of liver boned in flour to the onion and, stirring all the time, cook more 4-5 minutes. Then pour the carrots and bell peppers into the pan, pour the boiled water, cover and simmer for 10 minutes. No need to add fire.
Open the lid, mix all the ingredients, add garlic, salt, spices, dried thyme. Place a sour cream and tomato paste on top with a tablespoon. If you find it necessary to add some more water, then do it. Shuffle the contents of the pan again and, again lidding, continue cooking 15 minutes. During this time, the goulash of beef liver will reach full readiness, you just have to remove it from the heat and proceed to serve.
Step 4: Serve the beef liver goulash.
Beef liver goulash is very handy for dinner along with a side dish of boiled rice, buckwheat or potatoes. Do not forget to pour plenty of gravy on the finished dish that remained in the pan. No additional sauces are needed. Enjoy healthy and tasty food yourself and treat your loved ones and friends.
Enjoy your meal!
- Many housewives recommend using fresh tomatoes, crushed in a mixer instead of tomato paste.
- According to the same recipe, you can cook not only beef, but also chicken liver.
- If you wish, you can do without the use of sweet bell pepper, if, for example, you do not really like it.
- Not all housewives roll the liver in flour, however, this is how it turns out more appetizing, and the gravy is thicker.