Delicious goulash can be prepared not only from beef pulp, but also from offal. Thanks to the use of gravies and proper cooking, the dish becomes very tasty and literally melts in your mouth. By varying the composition of the spices, you can get a different final taste.

Consider several proven and popular recipes that will allow you to prepare a delicious dish for different side dishes.

Beef liver goulash recipe with gravy

Many people do not like the liver, because it turns out to be dry and bitter. In fact, this offal is very tasty, but it must be properly prepared, taking into account the existing rules. Be sure to use this recipe to make your liver delicious. The amount of ingredients is calculated for 6 servings.

For beef goulash with gravy, prepare this set of ingredients. 800 g liver, a couple of onions, 150 ml of milk, bell peppers, carrots, 75 g flour, 3 tbsp. tablespoons of sour cream, 1 tbsp. a spoonful of tomato paste, 2 garlic cloves, a little thyme, salt and pepper.

Everything is prepared in this way:

• You need to remove streaks, films from the liver, and then wash it and dry it with napkins. Divide into small cubes, place in a bowl and cover with water. Leave at room temperature for 30 minutes;
• Peel the vegetables thoroughly, and cut: carrots - into small cubes, onions - in half rings, and pepper - into strips. Pour flour into a bowl, put pieces of liver there and mix thoroughly;
• Heat the oil in a skillet and fry the onion in it until golden brown, and then add the liver and continue cooking for 5 minutes. stirring. Add peppers, carrots and about 100 ml of water. Mix everything, boil and cover. Cook everything for 10 minutes. on low heat;
• Finely chop the peeled garlic and chop the thyme. After the allotted time, add sour cream, tomato paste, garlic, thyme, salt and pepper. Mix everything and add 4 tbsp. spoons of water. Simmer under the lid for 15 minutes. Then leave to infuse for 15 minutes. Serve with any side dish.

Beef lung goulash recipe

Lung is not a popular by-product, but it can actually make a delicious dish. The main thing is to follow some culinary rules.

Required components. 0.5 kg of lung, 355 ml of broth, 0.5 teaspoon of chopped coriander, 4 garlic cloves, 2 tbsp. tablespoons of tomato paste, salt, pepper, carrots, onion, Bulgarian pepper, 3 tbsp. spoons of oil and herbs.

Everything is prepared in this way:

1. In the first step, soak your lung in water for a couple of hours. A similar procedure is needed in order to get rid of excess blood. During this time, it is recommended to change the fluid several times. After that, rinse the offal in running water, dry and cut into pieces about 3x1 in size. Place it in a deep skillet, add a glass of water and press down on top with a plate or a smaller lid. Simmer over medium heat for half an hour, adding hot water if necessary. To get rid of the formed foam, rinse the lung pieces in running water;
2. Peel the carrots and rub them on a coarse grater. Remove the seeds and veins from the pepper, and then, together with the onion, cut it into half rings. Add vegetables to light and fry in oil. Until ruddy or soft. Then add the pasta and broth. Simmer everything for 15 minutes. Finally, add spices and chopped garlic. Serve with chopped herbs.

Beef heart goulash

The heart is a popular by-product from which many different dishes are prepared. To make the product soft and tender, you must follow these guidelines. The ideal side dish for this dish is boiled rice. The amount of ingredients is calculated for 4 servings.

To prepare goulash, you should take such ingredients. heart weighing about 450 g, 3 large bell peppers, chili, large onion, 225 g canned chopped tomatoes, 2 tbsp. broth, 5 pieces of bacon, 1 tbsp. a spoonful of paprika and vegetable oil, 2 tbsp. spoons of starch, salt and pepper.

Everything is prepared in this way:

1. To begin with, prepare the heart, from which you need to remove veins, film and fat. Cut it into medium-sized cubes. Cut the peeled onion into half rings and the bacon into cubes. Chili needs to be cleaned of seeds and veins so that the dish is not too hot. Cut it into small pieces. Peel the bell peppers and cut into strips;
2. Take a cast iron saucepan and heat the oil over medium heat. Fry the bacon there for a couple of minutes. Then add the onion, and when it becomes translucent, add the chili and paprika. After a minute, transfer the contents to a plate and fry the heart in the same oil. When it is golden brown add the toasted onions, peppers and tomatoes. Be sure to add salt, ground pepper and broth to taste. It is important that its level covers the meat. After boiling, place the pan in the oven, which you want to heat up to 200 degrees. Cooking time - 1.5 hours;
3. Mix starch with 2 tbsp. tablespoons of water and when the heart is ready, pour the mixture into a saucepan. Serve the goulash with the gravy, which should thicken.

Multicooker beef goulash recipe

Today, many housewives use a multicooker to prepare a variety of dishes. The goulash in it turns out to be very tasty, juicy and tender. The amount of ingredients is calculated for 3-4 servings.

You should take such products. 600 g of beef, a couple of onions, bell pepper, 3 tbsp. tablespoons of tomato paste, 2 tbsp. tablespoons of sour cream, 1 tbsp. a spoonful of flour, carrots, 1 tbsp. water, 50 g each of herbs and oil, salt, pepper and spices.

Everything is prepared in this way:

1. Rinse the meat, remove films, fat if necessary and divide into medium-sized cubes. Pour the oil into the bowl and select the "Fry" mode in the multicooker. Set the time to 30 minutes. When the oil warms up (after about 10 minutes) fry the beef there on all sides;
2. Peel and onion, cut into cubes, grate the carrots, and then add to the meat. For the sauce, combine water, sour cream, tomato paste and flour. Mix everything with a whisk. Add the sauce to the bowl and turn on the "Sauté" mode. Cooking time 1.5 hours. After the beep, add the chopped herbs, close the lid and leave for another 15 minutes. insist.

Spicy beef goulash recipe

This dish is for lovers of spicy and savory. This goulash goes well with regular rice and mashed potatoes. Ideal for winter when you need to keep warm. The amount of ingredients is calculated for 6 servings.

For this beef goulash recipe, you should prepare such foods. 600 g of beef, 300 g each of onions, bell peppers and tomatoes, 335 g of parsley, 100 g of vegetable oil, a couple of bay leaves, 5 g of chili, salt and pepper to taste.

Everything is prepared in this way:

1. Pour vegetable oil into a frying pan and fry the pieces of beef in it. After the meat is browned, pour boiling water in such an amount that the water level is 2 fingers higher than the beef. Simmer over low heat;
2. Cut the peeled onions and peppers into large pieces, and then fry them separately in oil. Fry large tomato slices in another skillet. Add all the vegetables to the meat and add the spices with chopped herbs. Simmer over low heat until tender.

We have presented you the most simple recipes that allow you to prepare a very tasty and truly satisfying dish from the available ingredients. Be sure to prepare it for your family. Bon Appetit!

Goulash is a rich meat dish and is prepared not only on holidays, but also on weekdays as a second dish served with different side dishes. The main feature of the meal is a thick, fragrant sauce made from sour cream or tomato. This juicy dish comes from childhood and was often given for lunch in kindergarten, at school.

Product benefits

Liver goulash is the most useful and popular, so it is advisable to consume it at least once or twice a week. It contains a large amount of B vitamins and contains vitamins A, E, D, K, C. It contains macro and microelements, essential amino acids. The product is recommended for pregnant and lactating mothers, children, for people with various diseases. 100 grams of liver contains a daily dose of iron. It is easily absorbed even with a weak digestive system, it is a building material for muscles.

There are many varieties of liver goulash that you can make at home according to recipes with photos.

Chicken liver goulash

Chicken liver goulash is an inexpensive, budget dish, like all subsequent dishes, it cooks quickly, because it is soft and tender. Chicken offal dishes strengthen our immune system and maintain good blood circulation, are good for eyesight and skin.

Products composition:

• 300 g liver;
• 1/2 small bell pepper;
• 2 cloves of garlic;
• One carrot;
• 2 onions;
• 2 tablespoons of wheat flour and vegetable oil;
• 1 large spoonful of sour cream and tomato paste;
• 150 ml chicken broth;
• 2 bay leaves;
• Half a teaspoon of salted dill;
• A small spoonful of paprika;
• Salt, pepper - taste.

Cooking scheme:

1. We cut the onion and bell pepper into cubes, three carrots on a fine section of a hand grater;
2. We save onions, carrots and dill in heated vegetable oil until transparent. After about three minutes, add the bell pepper;
3. To give the dish a "bright touch", add sour cream, tomato paste and simmer closed until half cooked;
4. We cut off the veins from the liver ourselves, rinse it, dry it on a napkin. Add salt and pepper to taste. Cut into medium slices, roll in flour and fry in a preheated pan over high flame for two minutes on each side until a golden crust appears;
5. Put the liver in a frying pan with fried vegetables, season with finely chopped garlic, sprinkle with paprika, add lavrushka;
6. Fill everything with broth, stir thoroughly, simmer for about 10 minutes under the lid, taste.

The gravy is rich in flavor and mild sourness.

Liver pork goulash

Such a dish, accompanied by a spicy gravy, turns out to be tasty and appetizing, contains vitamin A and B vitamins, important trace elements.

Ingredient set:

• A pound of pork offal;
• 100 g sour cream;
• 2 cloves of garlic;
• 2-3 large tablespoons of flour and tomato paste;
• 4 onions;
• 3 large spoons of white wine;
• For frying - vegetable oil;
• Red and black ground pepper - taste
• 120 ml of milk;
• Dry spicy herbs;
• Salt.

Cooking instructions:

1. First of all, we will clean the liver from films and veins. We wash it thoroughly, dry it with paper napkins, cut it into medium-sized cubes, put it in a deep dish, fill it with cold milk so that the taste of bitterness leaves it, as well as for softness and improving taste. Let it stand for 40 minutes;
2. Peel the onion, chop it finely, fry in hot vegetable oil in a frying pan until transparent for 6-7 minutes, choose medium heat;
3. Throw the offal in a colander, dip with napkins. Dip in flour, place on the onion, not forgetting to stir, add salt, and fry for ten minutes over medium flame;
4. Next, put the liver on a plate. Pour a large spoonful of flour into a bowl with the fat that remained after frying, mix;
5. Combine tomato paste and sour cream, add finely chopped garlic, and put all this mass in flour;
6. Season with spices and ground pepper to your taste, add salt and pepper. Fill with water - 50 ml and wine, wait until it boils, stir;
7. Place the offal in the gravy and simmer the pork liver goulash under the lid on a low flame for about seven minutes.

We serve this delicious dish with any side dish.

Liver beef goulash

Its recipe is very simple, and you don't need to use any culinary tricks in its preparation. Beef liver is similar in properties to pork liver, but slightly surpasses it in terms of content in quantitative equivalent of some useful elements, and is also a dietary product.

You will need:

• 7-8 large spoons of sour cream;
• A pound of beef liver;
• Large carrot;
• 5 large mushrooms;
• 2-3 small cloves of garlic;
• One bell pepper;
• 50 g tomato paste;
• Fresh greens;
• Slightly less than half a glass of flour;
• 120 ml of milk;
• Sunflower oil;
• Seasonings - to your taste, salt.

How to make gravy liver goulash:

1. We do everything in the same way as it is written in the first paragraph of the instructions for cooking pork liver goulash;
2. Salt the milk and fry the meat in oil until half-cooked, pre-roll each block in flour, add salt, add your favorite spices. Put it in a separate bowl in which we will stew the dish;
3. Chop the prepared mushrooms into slices, fry for about eight minutes in the container in which the liver was prepared, combine them with it;
4. Cut sweet peppers into strips, carrots into cubes, onions into half rings. First fry the onion, then add carrots and peppers to it. Mix vegetables with mushrooms and liver;
5. Take a dry frying pan, fry about three tablespoons of flour on it, stirring continuously, add tomato paste and sour cream. You can add a little water if the gravy is too thick;
6. For five minutes, the mass languishes on a slow flame, then we introduce it into a bowl with our ingredients, season with garlic, herbs, spices, add;
7. Put on a slow fire and simmer the dish for 12-15 minutes until cooked with the lid closed.

Liver goulash in a slow cooker

Achieving slow braising of all ingredients in a slow cooker is a juicy and healthy offal goulash whose aroma will not leave indifferent any member of your family.

Required components:

• 0.5 kg of beef liver;
• One carrot and one onion;
• 2 large spoons of tomato paste;
• Sunflower oil and water - at your discretion;
• Spices and salt taste;
• 2.5-3 tablespoons of flour.

Stages of work step by step:

1. Let's prepare a sautéing of onion, cut into half rings, and carrots, grated on the middle section of a hand grater. Put everything in the multicooker bowl, with vegetable oil pre-poured there, set the "Fry" mode and fry the vegetables;
2. Remove the films from the beef liver, rinse them under running water, cut them into flat large blocks, which we put in a tight plastic bag. Beat a little with a hammer for softness;
3. Now we cut the pieces into smaller pieces, sprinkle them generously with flour, add salt, season with your favorite spices;
4. Let's take out the sautéing from the multicooker bowl into a separate dish. Add more oil and liver slices, which we will fry in the "Fry" mode. The offal can burn, so this process must be controlled;
5. Add frying, then tomato paste and water, which should only slightly cover the cooking dish, add salt, stir. Let us set the "Quenching" program for one hour, not forgetting to close the lid.

If you like a thicker gravy, add a little more flour in the broth or cold water and add at the end of cooking.

All types of goulash are an excellent addition to such side dishes as pasta, rice, mashed potatoes, buckwheat, and they also perfectly “solo” with fresh vegetables.

Video: Beef liver goulash recipe

Delicious goulash can be prepared not only from beef pulp, but also from offal. Due to the use of gravies and correct culinary processing, the dish becomes hefty appetizing and literally melts in the mouth. By varying the composition of the spices, it is allowed to obtain a different final taste.

Consider a few tried and tested recipes that will allow you to prepare an appetizing dish for various side dishes.

Beef liver goulash recipe with gravy

Many people do not like the liver, because it turns out to be dry and bitter. In fact, this offal is hefty appetizing, but it must be cooked correctly, considering the existing rules. Be sure to use this recipe in order to cook the liver appetizingly. The number of ingredients is calculated for 6 servings.

For beef goulash with gravy, prepare the following set of ingredients: 800 g of liver, a couple of onions, 150 ml of milk, bell peppers, carrots, 75 g of flour, 3 tbsp. tablespoons of sour cream, 1 tbsp. a spoonful of tomato paste, 2 garlic cloves, a little thyme, salt and pepper.

Everything is prepared in this way:

Beef lung goulash recipe

The lung is not a famous offal, but in fact it is allowed to make a hefty appetizing dish from it. The main thing is to follow some culinary rules.

Required ingredients: 0.5 kg of lung, 355 ml of broth, 0.5 teaspoon of chopped coriander, 4 garlic cloves, 2 tbsp. tablespoons of tomato paste, salt, pepper, carrots, onion, Bulgarian pepper, 3 tbsp. spoons of oil and herbs.

Everything is prepared in this way:

Beef heart goulash

The heart is a famous by-product from which many different dishes are prepared. In order for the product to become soft and tender, you need to follow these recommendations. An impeccable side dish for this dish is boiled rice. The number of ingredients is calculated in 4 parts.

To prepare goulash, you should take the following components: a heart weighing approximately 450 g, 3 large sugary peppers, chili, a large onion, 225 g of canned chopped tomatoes, 2 tbsp. broth, 5 slices of bacon, 1 tbsp. a spoonful of paprika and vegetable oil, 2 tbsp. spoons of starch, salt and pepper.

Everything is prepared in this way:

Multicooker beef goulash recipe

Today, many housewives use a multicooker to prepare a variety of dishes. The goulash in it turns out to be hefty appetizing, juicy and tender. The number of ingredients is calculated for 3-4 shares.

You should take the following products: 600 g of beef, a couple of onions, bell pepper, 3 tbsp. tablespoons of tomato paste, 2 tbsp. tablespoons of sour cream, 1 tbsp. a spoonful of flour, carrots, 1 tbsp. water, 50 g each of herbs and oil, salt, pepper and spices.

Everything is prepared in this way:

Spicy beef goulash recipe

This dish is for lovers of spicy and savory. This goulash is deliciously combined with ordinary rice and mashed potatoes. The perfect dish for winter when you need to keep warm. The number of ingredients is calculated for 6 servings.

For this recipe for beef goulash, you should prepare the following products: 600 g of beef, 300 g of onions, bell peppers and tomatoes, 335 g of parsley, 100 g of vegetable oil, a couple of bay leaves, 5 g of chili, salt and pepper to taste.

Everything is prepared in this way:

We have presented you with especially primitive recipes that allow you to prepare a hefty and truly satisfying dish from the available ingredients. Be sure to prepare it for your family. Enjoy your meal!

Liver goulash is prepared in almost the same way as meat. According to my recipe, it turns out to be very tasty and aromatic, with gravy, which can be poured over a side dish. In order for the whole dish to not taste bitter, the liver must be soaked in milk.

Beef or pork liver, at your discretion, wash and cut into small pieces.

Put the liver in a deep plate and pour in 100-150 ml of milk. Leave all this for 30-40 minutes to get rid of the bitterness of the liver. In the meantime, you can do some vegetables for goulash.

Peel the onion and cut into half rings.

Peel the carrots, cut into cubes. Cut the sweet bell pepper into strips.

Heat vegetable oil in a frying pan and fry onions for 5 minutes.

Drain the milk in which the liver was soaked. Roll each piece in flour.

Add the liver to the onion and continue to fry, 3-5 minutes over medium heat.

Add carrots and bell peppers. Pour in a little water (100 ml.), Stir, cover and leave to simmer for 10 minutes.

Add sour cream, tomato paste, chopped garlic to the pan. Season with black pepper and thyme. Salt, add a little more water if necessary, mix. Cover and simmer for 15 minutes.

Serve ready-made liver goulash with potatoes or boiled buckwheat. You can place it with gravy on top of the garnish. It turned out very tasty.

Bon Appetit!