This simple and hearty dish is easy to prepare and serve with your favorite side dish - liver goulash: pork, chicken, beef, sauce or gravy.

We offer you chicken liver goulash with gravy, a recipe with a photo will help you to cook it step by step in 15-20 minutes.

The gravy in the goulash turns out to be thick, rich in taste with a pleasant sourness. To tone down the harshness of the tomato, add a little sour cream or cream and a pinch of sugar to the gravy at the end of cooking.

• chicken liver - 400 gr;
• carrots - 1 medium;
• onions - 2 small heads;
• vegetable oil - 3 tbsp. l;
• tomato sauce or tomatoes in their own juice - 0.5 cups;
• thick sour cream - 2-3 tbsp. spoons;
• salt to taste;
• black pepper or paprika - to taste;
• wheat flour - 1.5 tsp;
• sugar - 1 pinch;
• water - 0.5 cups.

Cooking chicken liver goulash is different from other versions of this dish. The liver is fried very quickly, so the vegetables must be softened first and then the liver must be added. Otherwise, either the carrots will remain raw or the liver will be overcooked. Cut the onion into small cubes for gravy, and the carrots into short strips.

We will wash the liver, remove the remaining bile and fat. Cut into pieces of medium size.

In a deep dish (frying pan, saucepan, saucepan), heat the oil. First, fry the onion until transparent or brown a little until light golden. Add the carrots, fry for three to five minutes, until the carrots absorb the oil and soften. But we do not bring it to full readiness.

We spread the liver. We increase the heat to quickly fry it and evaporate the juice. Stir for even frying.

When the liver changes color, becomes grayish, season with ground pepper or paprika and salt to taste. We continue to fry until all the juice has evaporated. The fire can be screwed on.

Add the tomato sauce not earlier than the liver is fried. It will darken, a characteristic smell of fried liver will appear. We mix vegetables and liver with tomato, fry for two minutes, so that the taste of the tomato becomes richer.

Mix sour cream with flour, you should get a thick, homogeneous mass without lumps. We dilute with water. Pour into a frying pan with goulash, stir and simmer over low heat for about five minutes. We taste it, add salt and sugar (if necessary).

The liver will be completely ready by this time, the gravy will thicken, acquire a pleasant taste, become very aromatic and appetizing. If the gravy is very thick, add a little water or sour cream and heat.

Serve chicken liver goulash with any side dish. Mashed potatoes are traditionally prepared, but with pasta, buckwheat or boiled rice it will be no less tasty. Enjoy your meal!

Recipe 2, step by step: beef liver goulash

Liver goulash is a simple dish, and it really turns out to be very tasty, and the liver is juicy and soft, but only on the condition that we do not overcook it.

• 750-800 g beef liver (veal and pork is also good)
• 120-150 ml of milk for soaking the liver
• 2 medium onions
• 2-3 cloves of garlic (optional, only optional)
• 1 large bell pepper
• 1 carrot, fairly large
• 1.5-2 tbsp. tablespoons of tomato paste
• 80-100 g sour cream
• 5-6 st. tablespoons of flour
• 1 teaspoon of Provencal herbs (optional)
• salt, ground pepper
• 5 tbsp. tablespoons of vegetable oil

Once again: the liver is soft if we have not overcooked it.

Recipe 3: pork liver goulash (step by step)

Croatian goulash is made from pork liver with sour cream-tomato sauce with wine and spices.

• Pork liver - 450 g
• Milk - 100 ml
• Onions - 4 pcs.
• Vegetable oil
• Garlic - 1 clove
• Sour cream - 100 ml
• Tomato paste - 2 tbsp spoons
• or Tomato puree - 3 tbsp. spoons
• White wine - 3 tbsp. spoons
• Ground sweet red pepper
• Dry spicy herbs
• Ground black pepper

Rinse the pork liver, cut into small pieces.

Cover with cold milk for 30 minutes.

Peel and finely chop the onion.

Heat vegetable oil in a frying pan. Lay out the onion.

While stirring, fry the onion over medium heat until transparent for 5-7 minutes.

Roll the liver in flour.

Add the liver to a bowl with onions and fry over medium heat for 10 minutes.

Salt.

Then lay out the liver and keep warm.

Mix sour cream and tomato paste.

Grate or chop the garlic.

Pour a tablespoon of flour into the fat that remained after frying the liver. Stir.

Pour in a mixture of sour cream and tomato paste. Add garlic and stir.

Season with salt, pepper, season with ground sweet pepper, spices to taste. Pour in wine and 50 ml of water. Bring to a boil, put the liver in the sauce and boil a little.

Transfer the liver to the gravy, simmer the liver goulash over low heat, covered for 5-7 minutes.

Serve sprinkled with herbs and grated cheese.

Recipe 4: beef liver goulash with gravy

• Beef liver - 700 g
• Carrots - 2 pcs.
• Bulb onions - 2 pcs.
• Leeks - 1 pc.
• Tomato paste - 3 tablespoons
• Mayonnaise - 3 tablespoons
• Water - 500 ml
• Flour - 3 tablespoons
• Salt to taste
• Pepper to taste
• Spices to taste
• Vegetable oil

Prepare food. Rinse the liver, remove films.

Cut the liver into large cubes and fry in vegetable oil. When the liver becomes soft, salt and pepper. Transfer the finished liver to a container where we will cook goulash.

Cut the carrots into strips.

Onions - in half rings.

Fry onions and carrots in oil. Send the finished vegetables to the liver.

Prepare the gravy. To do this, fry the flour in a dry frying pan until golden brown, while constantly stirring so that it does not burn.

Then add a little hot water and mix well so that there are no lumps.

Send tomato paste to a separate container, stir mayonnaise. Add half a glass of water and stir.

Send the tomato mixture to the pan and stir quickly. Add spices.

Pour the sauce over the fried food and put on very low heat for 10 minutes.

Cut the leeks into rings and add to the goulash, stir and remove from heat.

Liver goulash is ready. Enjoy your meal!

Recipe 5: how to make liver goulash

Beef liver goulash prepared according to this recipe turns out to be breathtakingly tasty and incredibly healthy; in addition, a viscous and appetizing gravy is formed in the pan, which can be used as a sauce. So, dear culinary experts, read the recipe as soon as possible and remember how to cook delicious liver with stewed vegetables correctly and quickly.

• Beef liver 800 grams
• Bulb onion 2 pieces
• Carrots 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

The main secret of cooking liver is to rid it of unpleasant bitterness. This is very easy to do. But first, the offal must be thawed, leaving it at room temperature, and then cleaned of films, vessels and rinsed with cold water from dirt and possible clots of coagulated blood.

Wipe clean liver with paper towels and cut into small pieces, preferably cubes. Place the ingredient in a deep bowl and pour in a little cow's milk. Leave the liver as it is for 30-40 minutes. It is milk that will strip it of bitterness and make it fit for food. Until the main ingredient is soaked, you have time to take the rest.

Cut the onions into halves, so it is much easier to peel them. Rinse the vegetable and knife with ice water and cut the halves into thin half rings.

Remove the husks of the garlic cloves in the same way as the onions, and then chop them with a knife, a special press or a regular grater. In a word, act as you are comfortable and familiar with.

Cut the bell pepper into halves, remove the tail and cut the core with seeds. Rinse the inside and outside of the vegetable pieces to remove dirt and loose seeds. Cut the bell peppers into strips or cubes.

Peel the carrots of sand, adhering earth, remove the thin skin. Okay, rinse the vegetable thoroughly by rubbing with your hand. Cut your prepared bright orange beauty into cubes.

When the liver is enough in the milk, drain it, and place the pieces of beef in a dish with flour and roll well in it.

Heat vegetable oil in a skillet and place onion half rings in it. Fry them over medium heat for 5 minutes until golden brown. Add pieces of liver, boned in flour, to the onion and, stirring all the time, cook for another 4-5 minutes. Then pour carrots and bell peppers into a frying pan, pour in boiled water, cover and simmer for 10 minutes. There is no need to add fire.

Open the lid, stir all the ingredients, add garlic, salt, spices, dried thyme. Spoon the sour cream and tomato paste over with a tablespoon. If you find it necessary to add some more water, then do so. Stir the contents of the pan again and cover again and continue cooking for another 15 minutes. During this time, the beef liver goulash will reach full readiness, you just have to remove it from the heat and start serving.

Beef liver goulash is very useful to serve for dinner along with a side dish of boiled rice, buckwheat or potatoes. Do not forget to generously pour over the finished dish with the gravy that remains in the pan. No additional sauces are needed. Enjoy healthy and tasty food yourself and treat your loved ones and friends. Enjoy your meal!

Recipe 6: chicken liver goulash with gravy

The dish does not take long to prepare, because chicken liver itself is already tender and soft. At the same time, it comes out so tasty that even those who do not particularly prefer this offal are happy to eat it with their favorite side dish. Goulash is an excellent choice of liver recipe if you are thinking about how to introduce a healthy product into your diet. So, we are preparing chicken liver goulash with gravy, and the recipe with the photo will tell you step by step how to do it so that everyone, without exception, likes this dish.

• chicken liver - 500 gr.,
• onions - 1 pc.,
• carrots - 1 pc.,
• garlic - 2 cloves,
• tomato - 3 pcs.,
• greens - a small bunch,
• tomato paste - 3 tablespoons,
• mayonnaise or sour cream - 2 tablespoons,
• salt to taste
• ground black pepper - a pinch,
• vegetable oil - for frying.

Wash the liver under running water, remove the film and blood vessels. Then dry with a paper towel and cut into medium pieces.

Peel the carrots, wash and cut into strips.

Peel the onions, rinse and chop into half rings.

Cut the peeled garlic cloves into strips. Cut the washed tomatoes into an elongated shape. Chop the greens finely.

Fry the liver in a frying pan in vegetable oil for about 5-7 minutes.

In another frying pan in vegetable oil, put the carrots and onions to fry until transparent.

Send sautéed onions with carrots, garlic, tomatoes and greens to the liver in a frying pan.

Mix food well.

Pour tomato paste, mayonnaise into a frying pan, salt and add all the herbs and spices.

Pour in 150 ml of drinking water and boil. Then reduce the temperature to low and simmer, covered, for 20 minutes.

Serve hot chicken liver goulash with gravy with any side dish.

Recipe 7: liver goulash at home

This liver goulash will be a worthy addition to almost any side dish.

• Pork liver 500 gr
• Onion 1 pc
• Carrots 1 pc
• Dried basil 2 pinches
• Dried dill and parsley 2 pinches
• Ground black pepper 2 pinches
• Bay leaf 2-3 pcs
• Flour 3 tablespoons
• Salt to taste
• Vegetable oil 2 tablespoons
• Tomato paste 2-3 tablespoons

Wash the pork liver, remove all excess and cut into thin slices.

Put in a frying pan with vegetable oil, add chopped onions and grated carrots. Fry a little under a closed lid.

Then add 2-3 tablespoons of tomato paste and stir. Simmer under a closed lid for about 20-25 minutes. At this time, you can add a little water to the liver to make the liver even softer.

Dissolve flour in 1.5 cups of cold water.

Take dried basil, parsley and dill, bay leaves and black pepper.

Add all the seasonings to the liver, season with salt and stir in the flour diluted in water. Bring to a boil and turn off heat. The dish is ready.

Place a side dish on a plate, such as boiled pasta, and add goulash to it. Enjoy your meal!

Recipe 8: beef liver goulash (with photo)

• 650 gr. beef liver,
• 1-2 onions
• 1 medium carrot
• 1 tbsp. a spoonful of tomato paste
• 1-3 st. spoons of wheat flour
• bay leaf,
• seasonings,
• salt.

Wash the beef liver, let the water drain.

Cut the liver into small pieces 1.5-2 cm thick, beat off slightly.

Cut the broken pieces into small strips 3-3.5 cm long and 0.7-1 cm wide. Fry in vegetable oil.

Put the fried pieces of liver in a small saucepan.

Pour in water so that the water only slightly covers the liver, salt and simmer over low heat for about one hour.

While the liver is stewing, prepare the frying: chop the onion and carrots and sauté, add 1 tbsp to the fry. a spoonful of tomato paste. After one hour of stewing, add the fry to the liver and simmer for another 12-15 minutes. Dilute the flour with cold water and add to the total mass along with bay leaves and seasonings. Garlic can be added if desired. Simmer for 10-12 minutes until thickened.

Liver goulash can be used with buckwheat, rice, pasta, potatoes and other side dishes.

Description

Chicken liver gravy is appetizing, tasty and simple. The dish belongs to Russian cuisine and is a stew of offal and vegetables stewed with sour cream, tomato paste. Thanks to the presence of chicken liver, carrots and onions in the composition, a dish is obtained that satisfies the feeling of hunger with a few pieces.
The dish has the main advantage: the list of the main ingredients is small and it takes a little time to prepare, which is important, because sometimes you need to do something for a quick lunch. This dish can be supplemented with any side dish. It will be great to combine gravy with mashed potatoes, pasta, and porridge made from rice, buckwheat, barley.
Advice! During cooking according to our step-by-step recipe, you can add some chicken hearts to the liver, so it will turn out even more delicious and unusual. You can replace sour cream with mayonnaise or natural yogurt. We will use regular, unscented sunflower oil for frying, and we recommend that you use it over olive oil.

The calorie content of the dish is of interest to many, so we will share this information with you. Chicken liver gravy is a low-calorie dish: there are only 132 kilocalories per 100 grams. Moreover, this volume contains 12 grams of proteins, 8 grams of fat and 3 grams of carbohydrates. That is, you should not be afraid of significant weight gain and you can safely eat.
Absolutely everyone can cook chicken liver gravy with onions, carrots and sour cream at home in a frying pan, since this is completely easy to do. Check out our recipe, in which we have provided you with step-by-step instructions with a photo. Follow our instructions - and without asking anyone for help you will be able to prepare a great dish for your family members. You can be sure that everyone will definitely like this dish.

Ingredients

Chicken liver sauce - recipe

We begin cooking with the preparation of the liver, vegetables, flour, tomato paste, sour cream, vegetable oil, herbs and spices. Let's start processing the ingredients. We free the onions from the husk, rinse the vegetables well under running water. Peel the carrots with a sharp knife and rinse them thoroughly.

Cut the onion into quarters of the rings, and the carrots into thin half rings. We put a frying pan on the stove, choosing an average fire power. When the container heats up, pour in the sunflower oil. Next, lay out the chopped onion, and after just a few minutes add the chopped carrots. Fry vegetables until golden brown.

Meanwhile, thoroughly rinse the liver under running water, cut the offal into portions and send it to the pan. We mix.

Bring the main ingredient until half cooked, then salt and pepper and add other seasonings to taste. We add a tablespoon of tomato paste, mix all the ingredients. Simmer over moderate heat for another 3 minutes.

Put the sour cream in a small bowl and add a little hot sauce from the pan here. We do this so that the sour cream does not curl up.

Now we send the resulting composition to the pan. Mix the ingredients and cook for another 2-3 minutes.

In a separate bowl, mix a little water with wheat flour, then pour the thick liquid into the pan. Add the rest of the water. In addition, mix well and simmer. Bring to a boil, then remove the dishes from the stove.

So we finished making chicken liver gravy with onions and carrots. Now you know that cooking such a delicious meal at home is not difficult. Let's hope that our simple photo recipe with step-by-step recommendations helped you in the cooking process, at this time you did not have any difficulties and, following our instructions, you managed to cook a divine dish. Invite your family members to eat, arrange slices on plates for each family member, add gravy to the side dish and dine together, getting gastronomic pleasure. We wish you bon appetite!

To make an original treat out of an ordinary everyday dish, you can add it with a handmade sauce.

Chicken liver gravy is a great option for a tasty and affordable sauce for potatoes and any type of cereal that is very easy to prepare. To do this, you need to have fresh offal available and properly process it before cooking.

How to prepare your liver for gravy

To make the liver tender and tasty, especially in gravy, you need to conjure a little with it before cooking. In just a few movements, you can change the taste and appearance of a dish.

• First of all, you need to thoroughly wash the liver in cold water with the addition of vinegar. In a large bowl, add a few tablespoons of 9% vinegar and place the liver in it for 20 minutes. He will make his liver elastic and will not lose its shape during any heat treatment. In addition, acetic acid will kill all harmful microorganisms.
• It is also necessary to remove excess fat from the liver and cut the liver into several parts. If the liver is dark and a little hard, you can beat it lightly with a hammer and then cook.
• For a liver gravy with white sauce (sour cream or mayonnaise), it is best to marinate the product. Put the washed liver in a small saucepan, season with salt and curry, stir. Add a few tablespoons of sour cream (mayonnaise) and stir. Cover the saucepan and refrigerate for 30 minutes.
• Liver gravy can be made with vegetables and herbs. Suitable for this are carrots, onions, tomatoes, leeks, peppers, etc. Vegetables are best chopped coarsely and be sure to peel, even tomatoes. To make the liver taste original, before stewing, mix the liver with finely chopped herbs and onions for 10 minutes. Then you can take out the onion or cook with it.

Delicious chicken liver gravy, step by step recipe

Even the simplest gravy can transform a dish: its appearance and taste. Chicken liver sauce has a special taste, and its consistency differs from meat counterparts. Chicken liver is quick and easy to prepare. Plus, it can be prepared in advance and stored in the refrigerator for 3-4 days.

Ingredients

• Chicken liver - 1 kg.
• Sour cream - 250 g.
• Boiled water - 1 glass.
• Salt, white pepper to taste.
• Leeks - 2-3 stalks.
• Vegetable oil - 30 ml.
• Wheat flour - 3 tablespoons
• Kefir - 0.5 liters.
• Chopped greens - 20 g (any).

How to make chicken liver gravy step by step

Wash the chicken liver well, cut each in half if desired. Fold it in a small bowl and fill it with kefir. Leave the liver in kefir for 20-30 minutes.

Wash the leeks well and cut into thin rings. Pour vegetable oil into a deep frying pan and heat well. Place the onion in boiling oil and fry for 5 minutes.

Now take the liver out of the kefir, squeeze out a little and add to the onion. Stirring constantly, fry the liver and onion for another 5 minutes. Season the mixture with salt and white pepper to taste.

Pour a glass of boiled water into a frying pan, reduce heat and simmer the mixture under the lid for 10-12 minutes. Then add sour cream to the liver, mix well and cover again.

A couple of minutes before cooking, add wheat flour to the gravy and stir thoroughly but gently. Taste the dish and, if necessary, add salt and remove from heat.

Leave the liver sauce, covered, for a few more minutes. Then put mashed potatoes or boiled cereals in portioned plates, and spread the gravy on top.

Sprinkle the treat with chopped herbs of your choice (onion, dill, parsley, basil, or green garlic) and serve.

Chicken liver gravy can be tasted on its own, without any addition. To it you can offer croutons from fresh bread.

Minutka flavored chicken liver gravy, quick recipe at home

Ingredients

• Chicken liver - 600 g + -
• - 2 pcs. + -
• - 1 PC. + -
• — 30 g (mini bag) + -
• - 60 g + -
• - 150 ml + -
• 1. Peel the vegetables and wash well. Cut the onions into half rings, and cut the carrots into thin strips.
  2. Take a skillet, throw butter over it and melt. Then add the chopped vegetables to the butter and simmer for 6-7 minutes, stirring constantly.
  3. Cut the chicken liver into small pieces and add to the stewed vegetables. Pour milk over everything and cook the dish until the liquid has evaporated by half.
  4. Now season the liver with salt and spices to taste, add the tomato paste and stir well with a wooden spatula. Cook the dish for a few more minutes, covered.
  5. At the end of cooking, squeeze the garlic into the gravy through the garlic press. Stir and remove from heat.
  6. Spread the gravy on top of any side dish and serve immediately.

  This delicious chicken liver sauce is perfect with spaghetti, rice, buckwheat or any type of potato.

Gravy is always tasty and convenient. With her, any side dish comes out satisfying. How to make chicken liver gravy, read below.

Chicken liver sauce - recipe

Ingredients:

• cow's milk - 270 ml;
• liver - 550 g;
• wheat flour - 30 g;
• onions - 150 g;
• pepper;
• salt.

Preparation

We wash the liver and dry it slightly. Shred the onion in half rings. Heat the oil, fry the onion first, then put the liver in and cook for another 5 minutes. Pour in flour, pour in milk, salt, pepper. When the milk boils, we reduce the fire and simmer until the mass thickens.

Chicken liver gravy in a slow cooker

Ingredients:

• - 140 g;
• liver - 450 g;
• onions - 140 g;
• fat sour cream - 50 g;
• flour - 30 g;
• salt;
• spice;
• water - 30 ml.

Preparation

Cut the chicken liver into small pieces. Chop the onion in half rings. For the sauce, combine tomato paste with sour cream and flour diluted in water, stir well. In the multicooker, set the Baking program for 20 minutes. Put onions in it and sauté it in vegetable oil for 10 minutes. Then put in the liver, stir and cook for the remaining 10 minutes. Fill everything with sauce, salt, pepper, add spices and cook in the "Stew" mode for half an hour.

Delicious chicken liver sauce

Ingredients:

• onions - 400 g;
• chicken liver - 600 g;
• curry - 15 g;
• salt;
• pepper;
• vegetable oil;
• water - 100 ml.

Preparation

Finely chop the onion. My liver, cut into pieces and set aside for now. Boil water, sauté onion in hot oil until lightly golden. It should not be overcooked. Add the previously prepared liver and cook for 7-8 minutes. Then salt and pepper, add curry for piquancy, stir well, pour in water and simmer for 10 minutes under the lid.

Ingredients:

Preparation

Chop the onion in half rings and send it to the pan with heated oil. Saute it for about 5 minutes, then add the carrots, chopped on a grater with large teeth. Stir and fry for another 5 minutes. Themselves, without wasting time, wash and slightly dry the liver. We send it to the pan with vegetables. Fry it over medium heat for 5 minutes. Mix sour cream with honey, add salt, spices and mix. Fill the liver with the resulting sauce and simmer for another 7 minutes.

Chicken liver is one of the most valuable by-products that is used to prepare a wide variety of dishes. Its useful properties and high taste are appreciated by culinary experts all over the world. You can fry and stew the liver, as well as prepare a wide variety of dishes, so that each time surprising guests with something unusual, reveal the recipe: “You won't believe it! It's chicken liver. " The easiest dish to prepare that is available to every housewife is a delicious chicken liver gravy in a slow cooker.

The thick and aromatic sauce is ideal not only for any side dish, but can also be used as a seasoning for more complex dishes. Liver gravy will make any side dish more satisfying (and this is important for those who are losing weight), while meat dishes will enrich with new flavors, leaving a pleasant aftertaste. There are many cooking options: there is a recipe with sour cream, with tomato or tomato paste, with onions and carrots, with mayonnaise. Let's dwell on the classic version.

Chicken liver sauce with sour cream

The classic chicken liver gravy is the simplest and most versatile sauce. It cooks quickly enough and does not require the hostess to have special products and any culinary skills. All you need to do is just follow the recommendations, and in an hour, the wonderful hearty chicken liver sauce is ready.

So how do you make a classic chicken liver gravy quickly and deliciously? Introducing the basic recipe.

Time for preparing: 40 minutes

Servings: 4–6

Main ingredients:

• chicken liver - 500 g;
• sour cream 20% fat - 200 ml;
• vegetable oil - 40 ml;
• medium-sized onion - 1 pc.;
• carrots - 1 pc.;
• natural fresh honey - 1 tbsp. the spoon;
• wheat flour - 2 tbsp. spoons;
• a pinch of nutmeg;
• favorite seasonings;
• salt to taste;
• greens.

It is better to start the preparation of this dish with a thorough preparation of the products. Any liver is a rather capricious offal. If you do not rinse it thoroughly and remove the grease films, the dish will taste bitter. And if you heat the liver for a long time (especially fry it), then it will become tough.

Cooking procedure :

1. Wash the liver, remove fat and streaks, if necessary, carefully cut off the gallbladder. Cut into pieces and leave for 10 minutes to release excess bitterness.
2. Not very large carrots need to be grated coarsely.
3. Finely chop the onion and fry in hot vegetable oil for several minutes, then add the grated carrots and simmer together for another 5 minutes.
4. Roll the pieces of liver in flour and put in a pan with onions and carrots. Lightly add salt and fry for 5 minutes on each side, then leave covered on the stove to soften the liver.
5. Mix sour cream with honey, spices, add a pinch of nutmeg, mix everything thoroughly (you can use a blender).
6. The resulting gravy will become the basis for this dish, so that the pronounced liver taste acquires new shades of aroma.
7. The thick sauce obtained from the chicken liver must be stewed for another 7 minutes, stirring so that the liver does not burn, add salt to taste.
8. Garnish the gravy made with the available herbs before serving.

Chicken liver prepared in this way, as a gravy, goes well with rice, buckwheat and pasta.

This basic recipe, if desired, can be varied by adding tomato paste or mayonnaise to the sauce. Cheese lovers can achieve a creamy flavor by adding finely grated hard or processed cheese. A similar dish is also prepared with mushrooms: it works especially well with white ones.

Whatever recipe you choose, you need to remember the main thing: you need to cook any dish with joy, with desire, as they say, with a soul. Then any product, even the most capricious one, will turn into a masterpiece of culinary art in your hands.

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