The liver is a very useful food product. Despite the fact that it is classified as meat by-products, the value of the liver does not decrease from this. Nutritionists have long recommended including dishes from this product in the diet at least once a week. The most popular and easiest recipe is to cook the liver with gravy.

Advantages and disadvantages

The main advantages of liver dishes are their low calorie content and quick preparation. Indeed, it takes very little time to prepare and process this product, and the calorie content of the liver ranges from 110 to 220 kcal per 100 grams, depending on the type and method of preparation.

Also, the liver contains a large amount of proteins, vitamins, iron and other useful elements. Must be present in the diet of people who suffer from anemia, anemia and thyroid diseases. Reduces the negative impact on the body of tobacco and alcoholic products.

But many do not like to cook the liver due to the fact that it often turns out to be tough and "rubbery". This is especially true for beef liver. In addition, with improper preparation of the product and mistakes in cooking, the liver in the finished dish can taste bitter.

To avoid mistakes and make the whole family fall in love with dishes made from this healthy product, you need to know some of the features of cooking.

Ways to cook liver with gravy

To prepare a delicious, spicy and tender liver dish, you must choose the right cooking method. The liver is fried, boiled, baked in the oven, steamed, in a multicooker and microwave.

The most useful way is stewing. And gravy based on sour cream, milk, cream, yogurt, cheese, tomatoes and other ingredients will help to diversify and reveal the taste of the liver.

The most common liver dishes with gravy are:

• milk sauce from the liver;
• liver sauce with tomatoes;
• liver sauce with mushrooms;
• tender liver gravy with mayonnaise;
• liver sauce with onions and carrots;
• thick liver sauce with sour cream and cheese;
• creamy mustard sauce;
• gravy with cognac and orange juice;
• gravy based on soy sauce.

You can cook the liver with gravy in a slow cooker, microwave oven, on the stove. When cooking, different types of liver are used: pork, veal, beef and chicken. But regardless of the type of product and the method chosen, there are general principles for preparing liver with gravy.

1. The right product is key. Choose the freshest, chilled liver. It has a sweet smell, without "sourness". The surface should be flat, free from lumps, cracks and white deposits.
2. Before you start cooking, the liver must be thoroughly cleaned of films and ducts.
3. Do not cut the liver too finely, otherwise you can dry out the dish.

1. First of all, vegetables are fried, which are present in almost any gravy. This can be onions, garlic, tomatoes, carrots, mushrooms, or peppers. It is not necessary to use all of the vegetables listed, but onions are considered the best addition to the liver, so they are almost always added.
2. Chopped liver, doused in flour, is added to the fried vegetables. Flour is needed to thicken the gravy.
3. The next step is to add the base of the sauce. It can be sour cream, milk, broth, water, or tomato juice.
4. The sauce is brought to a boil and continues to cook over low heat. It is very important not to overexpose the dish, the stewing time is usually no longer than 15-20 minutes.
5. The liver does not need to be heavily salted, but spices can be spared. It goes well with peppers, paprika, coriander, prepared meat spices and dried herbs.
6. At the end of cooking, it will be good to add fresh herbs.

• The most important secret is to soak the liver in milk or water before frying. This will make the product softer, more tender and remove the bitterness. You can skip this step only if you are preparing chicken liver.
• It is very important not to forget to clean the liver from the film and veins, otherwise the bitterness cannot be avoided. If you have difficulty removing the film, you need to scald the liver with boiling water.
• The gravy will be more uniform if the liquid ingredients are added warm. They can be heated on the stove or diluted with boiling water.
• The most delicious liver with gravy is obtained by frying food in a large amount of butter.
• It is better to fry tomatoes for gravy in a separate bowl and only then add to the liver.

This is a basic recipe for making liver with gravy in a pan, with onions and carrots. On its basis, you can cook this dish, improving it with new ingredients and spices, cooking in the oven and multicooker.

• 500 grams of liver;
• 50 grams of butter;
• 1 onion;
• 1 carrot;
• 300 ml. water;
• 3 large spoons of flour;
• milk for soaking the liver;
• spices.

1. Cut the liver, peel and soak in milk for half an hour.
2. Chop the onion into small pieces, chop the carrots with a grater.
3. Dip the liver in flour, put in a frying pan with oil and fry over high heat, it should just "grab", sealing the juice inside.
4. Place the liver in a saucepan. Fry vegetables in a pan, pour them over the liver. Pour in water and send to simmer over low heat.
5. When the sauce is thick, you can turn off the stove. Add bay leaves and herbs to a saucepan.

Instead of water, you can add sour cream, cream, kefir and milk, add tomatoes or tomato paste to vegetables. Liver dishes go very well with mushrooms.

Chicken liver gravy with tomato paste and sour cream

And this recipe is perhaps the fastest to prepare. The chicken liver does not need to be pre-soaked in milk, which shortens the cooking time even further.

• 500 grams of liver;
• 0.5 cups of water (broth);
• 200 grams of sour cream or cream;
• 1 onion;
• 1 large spoonful of tomato paste;
• butter;
• 1 large spoonful of flour;
• paprika;
• spices to taste.

Preparation: chop the liver, peel and fry with onions for about 5 minutes, reduce heat and simmer for another 7 minutes, covered. Add flour, water and tomato paste to the pan. Let it boil and add sour cream, simmer for another 10-12 minutes. The dish is ready.

It can be boiled, fried, stewed or made into various salads, soups and other dishes. This article is about getting from the liver. After all, the sauce from this product turns out to be very aromatic, nutritious and tasty.

Liver gravy

• flour;
• liver - 300-350 g;
• carrots - several pieces;
• peppercorns, salt;
• greens;
• water - 550 ml;
• vegetable oil.

Initially, chop the liver finely. Then chop the peeled onions and carrots into pieces. Then fry the onions in oil. Then add carrots and a little salt to it. Then add the chopped liver and fry everything until tender. Now we dilute the flour with water in the specified amount and pour the mixture into a frying pan. Mix everything well and add salt if necessary. Bring everything to a boil and sprinkle with herbs and pepper. Excellent liver sauce is ready! Serve with potatoes or boiled rice.

Liver gravy with sour cream

You will need the following ingredients for cooking:

• liver - 0.7 kg;
• sour cream - 160 g;
• flour;
• onions - several pieces;
• water - 60 g;
• salt.

It is best to buy the liver not frozen, but fresh. First you need to rinse it and cut it into strips in the form of strips. Then place the peeled and chopped onions in a frying pan and fry a little. Add the liver to it and cover. Now we take the sour cream and pour it into a bowl, after which we add water and salt. We mix everything and pour in to the liver with onions. In this case, the fire should be immediately reduced and extinguished for about 6 minutes. This is perfect with boiled spaghetti. Bon Appetit!

Liver gravy pork

To make the gravy, you will need:

• pork liver - 0.65 kg;
• salt;
• carrots - 1 piece;
• bay leaf;
• flour - 2-3 tablespoons of art.;
• water - 175 ml.

First, rinse and cut it into small pieces. Now we chop the carrots coarsely and chop the onions. Then sprinkle the liver with salt and bread in flour. Next, place the pieces of liver on a hot frying pan and fry until golden brown. Then add carrots and onions to the pan and simmer for a couple of minutes, then pour in water, add bay leaf, sprinkle with salt and simmer everything until tender. This sauce is served with Greek porridge or rice. Bon Appetit!

Liver gravy

For cooking you will need:

• beef liver - 0.7 kg;
• flour - 300 g;
• carrots - 1 piece;
• water;
• salt, spices.

We take the liver and cut into pieces. Now pour flour into a plate, add salt to it and mix. In the resulting mixture, it is necessary to roll the pieces of liver, then place in a hot frying pan and fry on both sides. Put the finished liver slices in a separate container. At the next stage, fry the carrots and onions in a pan and also add to the liver. Fill with water and place on fire in a saucepan for extinguishing. When the water boils, you need to reduce the heat and simmer the liver with vegetables for 23 minutes. The dish turns out to be very delicate in taste.

Liver in sauce

Ingredients:

flour - 3-4 tablespoons of art.;

sour cream - 230 ml;

liver - 0.7 kg;

It is necessary to remove the films, then rinse and cut into pieces. Salt the flour and add spices to your taste. Then roll the pieces of liver in a mixture of flour and spices and fry them in oil on both sides. Place the pieces of liver (fried) in a separate container. Now let's prepare the sauce. To do this, you need to take a glass of water, sour cream, a tablespoon of mayonnaise and mix everything in a saucepan. Place on fire and bring to a boil. When the sauce is boiling, put the liver in it. Put out everything for 7 minutes. In the skillet where the liver was fried, the onions should be fried and added to the rest of the mass. An excellent liver sauce is ready! Serve hot.

Bon Appetit!

The liver is a unique product. It has not only a delicate pleasant taste, but also benefits the body. Every housewife should be able to prepare beef liver gravy. This product makes excellent main dishes for the whole family. Consider the most interesting and delicious recipes for making liver gravy.

Gravy with beef liver and vegetables

1. 1. Type of dish: second

1. 1. Ready meal weight: 800 g.

1. 1. Cooking time:

1. Energy or nutritional value of the dish:

Ingredients for Cooking Beef Liver and Vegetables

• Liver - 600 g.
• Vegetable oil - 30 g.
• Onion - 1 head.
• Carrots - 1 pc.
• Water - 1.5 cups.
• Salt to taste.
• Flour - 1 tablespoon
• Tomato paste - 1 tbsp l.

Instructions

All housewives will love this simple gravy recipe. To prepare the dish, you need to cut the liver into small pieces and lightly fry over high heat in vegetable oil. Then place them on a separate plate.

On a note! Eating the liver in food will increase hemoglobin in the blood in a short time. The gravy is recommended even for small children.

1. Cut the onion into strips and grate the carrots on a coarse grater. Saute vegetables in oil until half cooked. Add flour to them and mix thoroughly.

1. Place the pieces of liver, a spoonful of tomato paste, salt and spices in the vegetable mixture.

1. Pour the future gravy with water and leave on low heat for 15 minutes.

1. When the liquid thickens, the gravy can be removed from the stove and served with rice, potatoes, buckwheat, or another side dish. Don't forget to garnish with herbs.

Beef liver gravy with sour cream

1. 1. Type of dish: second

1. 1. Dish subtype: liver sauce.

1. 1. Servings Per Container: 4 Servings.

1. 1. Ready meal weight: 600 g.

1. 1. Cooking time: 30 minutes.

1. National cuisine, which the dish belongs to: Russian.

Ingredients

• • Liver - 600 g.

• • Vegetable oil - 30 g.

• • Onion - 1 head.

• • Salt to taste.

• • Flour - 1 tablespoon

• Sour cream - 1 glass.

Instructions

Such a recipe is not suitable for those who are losing weight, although it is simply impossible to tear yourself away from the dish. Therefore, it is necessary to prepare the gravy only for those who value taste, and not low calorie content.

1. Cut the beef liver into equal cubes. Chop the onion into strips or half rings. Place it in a saucepan with butter and place the liver on top.

1. Simmer everything, covered, for 10 minutes over medium heat.

1. Then pour sour cream into a saucepan, add salt, spices and leave on the stove for another 7-8 minutes.

1. It is better not to add water, but if the dish seems too thick, you can dilute it.

On a note! Only 100 g of liver prepared according to this recipe contains 5 daily norms of vitamins A and D and 1.5 daily norms of vitamin B2.

Serve beef liver cooked according to this recipe, best of all with boiled spaghetti. Also, gravy is perfect as an addition to potatoes, rice and stews.

Liver gravy: a classic recipe

1. 1. Type of dish: second

1. 1. Dish subtype: liver sauce.

1. 1. Servings Per Container: 6 Servings.

1. 1. Ready meal weight: 800 g.

1. 1. Cooking time: 1 hour.

1. National cuisine, which the dish belongs to: Russian.

Ingredients

• • Liver - 600 g.

• • Vegetable oil - 30 g.

• • Onion - 1 head.

• • Carrots - 1 pc.

• • Water - 1.5 cups.

• • Salt to taste.

• • Spices to taste.

• Flour - 100 g.

Instructions

You will love the simplicity of this recipe. The dish turns out to be fresh and appetizing. Liver and vegetables retain their nutritional properties, and words cannot convey the aroma.

1. For cooking, prepare everything you need: cut the beef liver into pieces, finely chop the onion and carrots. Place a skillet with butter on the stove.

1. Dip the liver in flour and fry a little on each side over high heat. Then put it in a separate saucepan. Fry the onions and carrots in oil.

1. Put them in a saucepan with liver, add salt and spices. Pour water over the dish and set to stew.

1. When the water thickens, remove the liver gravy from the stove. You can add bay leaves 5 minutes before. It is not in the classic recipe, but many people like the mild aroma of this seasoning, so we recommend diversifying its dishes in the form of gravy.

Delicious Mayonnaise Liver Sauce Recipe

1. 1. Type of dish: second

1. 1. Dish subtype: liver sauce.

1. 1. Servings Per Container: 6 Servings.

1. 1. Ready meal weight: 800 g.

1. 1. Cooking time: 1 hour.

1. National cuisine, which the dish belongs to: Russian.

Ingredients

• • Liver - 600 g.

• • Vegetable oil - 30 g.

• • Sour cream - 2 tablespoons

• • Mayonnaise - 2 tbsp. l.

• • Water - 1.5 cups.

• • Salt to taste.

• • Spices to taste.

• Flour - 100 g.

Instructions

1. Cleanse and rinse the liver. Cut it into pieces. Add salt and spices to the flour.

The liver is a very useful food product. Despite the fact that it is classified as meat by-products, the value of the liver does not decrease from this. Nutritionists have long recommended including dishes from this product in the diet at least once a week. The most popular and easiest recipe is to cook the liver with gravy.

Advantages and disadvantages

The main advantages of liver dishes are their low calorie content and quick preparation. Indeed, it takes very little time to prepare and process this product, and the calorie content of the liver ranges from 110 to 220 kcal per 100 grams, depending on the type and method of preparation.

Also, the liver contains a large amount of proteins, vitamins, iron and other useful elements. Must be present in the diet of people who suffer from anemia, anemia and thyroid diseases. Reduces the negative impact on the body of tobacco and alcoholic products.

But many do not like to cook the liver due to the fact that it often turns out to be tough and "rubbery". This is especially true for beef liver. In addition, with improper preparation of the product and mistakes in cooking, the liver in the finished dish can taste bitter.

To avoid mistakes and make the whole family fall in love with dishes made from this healthy product, you need to know some of the features of cooking.

Ways to cook liver with gravy

To prepare a delicious, spicy and tender liver dish, you must choose the right cooking method. The liver is fried, boiled, baked in the oven, steamed, in a multicooker and microwave.

The most useful way is stewing. And gravy based on sour cream, milk, cream, yogurt, cheese, tomatoes and other ingredients will help to diversify and reveal the taste of the liver.

The most common liver dishes with gravy are:

• milk sauce from the liver;
• liver sauce with tomatoes;
• liver sauce with mushrooms;
• tender liver gravy with mayonnaise;
• liver sauce with onions and carrots;
• thick liver sauce with sour cream and cheese;
• creamy mustard sauce;
• gravy with cognac and orange juice;
• gravy based on soy sauce.

You can cook the liver with gravy in a slow cooker, microwave oven, on the stove. When cooking, different types of liver are used: pork, veal, beef and chicken. But regardless of the type of product and the method chosen, there are general principles for preparing liver with gravy.

1. The right product is key. Choose the freshest, chilled liver. It has a sweet smell, without "sourness". The surface should be flat, free from lumps, cracks and white deposits.
2. Before you start cooking, the liver must be thoroughly cleaned of films and ducts.
3. Do not cut the liver too finely, otherwise you can dry out the dish.

Making the gravy:

1. First of all, vegetables are fried, which are present in almost any gravy. This can be onions, garlic, tomatoes, carrots, mushrooms, or peppers. It is not necessary to use all of the vegetables listed, but onions are considered the best addition to the liver, so they are almost always added.
2. Chopped liver, doused in flour, is added to the fried vegetables. Flour is needed to thicken the gravy.
3. The next step is to add the base of the sauce. It can be sour cream, milk, broth, water, or tomato juice.
4. The sauce is brought to a boil and continues to cook over low heat. It is very important not to overexpose the dish, the stewing time is usually no longer than 15-20 minutes.
5. The liver does not need to be heavily salted, but spices can be spared. It goes well with peppers, paprika, coriander, prepared meat spices and dried herbs.
6. At the end of cooking, it will be good to add fresh herbs.

• The most important secret is to soak the liver in milk or water before frying. This will make the product softer, more tender and remove the bitterness. You can skip this step only if you are preparing chicken liver.
• It is very important not to forget to clean the liver from the film and veins, otherwise the bitterness cannot be avoided. If you have difficulty removing the film, you need to scald the liver with boiling water.
• The gravy will be more uniform if the liquid ingredients are added warm. They can be heated on the stove or diluted with boiling water.
• The most delicious liver with gravy is obtained by frying food in a large amount of butter.
• It is better to fry tomatoes for gravy in a separate bowl and only then add to the liver.

Recipes

This is a basic recipe for making liver with gravy in a pan, with onions and carrots. On its basis, you can cook this dish, improving it with new ingredients and spices, cooking in the oven and multicooker.

Ingredients:

• 500 grams of liver;
• 50 grams of butter;
• 1 onion;
• 1 carrot;
• 300 ml. water;
• 3 large spoons of flour;
• milk for soaking the liver;
• spices.

Preparation:

1. Cut the liver, peel and soak in milk for half an hour.
2. Chop the onion into small pieces, chop the carrots with a grater.
3. Dip the liver in flour, put in a frying pan with oil and fry over high heat, it should just "grab", sealing the juice inside.
4. Place the liver in a saucepan. Fry vegetables in a pan, pour them over the liver. Pour in water and send to simmer over low heat.
5. When the sauce is thick, you can turn off the stove. Add bay leaves and herbs to a saucepan.

Instead of water, you can add sour cream, cream, kefir and milk, add tomatoes or tomato paste to vegetables. Liver dishes go very well with mushrooms.

Chicken liver gravy with tomato paste and sour cream

And this recipe is perhaps the fastest to prepare. The chicken liver does not need to be pre-soaked in milk, which shortens the cooking time even further.

Ingredients:

• 500 grams of liver;
• 0.5 cups of water (broth);
• 200 grams of sour cream or cream;
• 1 onion;
• 1 large spoonful of tomato paste;
• butter;
• 1 large spoonful of flour;
• paprika;
• spices to taste.

Preparation: chop the liver, peel and fry with onions for about 5 minutes, reduce heat and simmer for another 7 minutes, covered. Add flour, water and tomato paste to the pan. Let it boil and add sour cream, simmer for another 10-12 minutes. The dish is ready.

For everyone who does not hesitate to eat offal, we offer an interesting selection of simple recipes for cooking chicken liver. Chicken liver with gravy, recipes with a photo of which we will look at step by step together, is good because it is simple and easy to prepare, but at the same time it comes out very tasty.

Moreover, it is very useful, which also cannot be ignored, based on all that has been said, we conclude that the dish can and should be cooked.

Spicy chicken liver: recipe with spicy tomato sauce

If you don't like the classic delicate gravies, then you can add spice and originality to the dish. The technology for roasting chicken liver remains simple, but the ingredient composition will become a little more complicated, because, in addition to the usual components, it will contain a “peppercorn” in the form of garlic with horseradish.

Ingredients

• Ready-made tomato sauce of 2 types (with garlic and horseradish) - 2 tbsp. l. everyone;
• Chicken liver - 700 g;
• Bay leaf - 1-2 pcs.;
• Wheat flour (fried) - 2 tbsp. l .;
• Onions - 2 pcs.;
• White granulated sugar - to taste;
• Boiled water - 1-2 tbsp. volume of 200 ml;
• Vegetable oil (for frying) - determine the quantity yourself;
• Salt to taste;
• Black peppercorns - according to your taste preferences;
• Spices to taste.

Step-by-step recipe for cooking chicken liver in tomato sauce

Stage 1: Frying chicken liver and onions in a pan

1. Usually the liver of a bird itself is quite clean, but just in case, you can clean it from the veins and films present in a small amount. True, if you decide to leave unclean, then you will not regret it either, because everything will be extinguished and nothing will remain.
2. We wash the liver under a stream of clean cool water and discard the offal in a colander.
3. While the excess liquid is draining from the meat component, we will cut the onion heads.
4. Put the chopped chicken liver in a frying pan preheated in oil and simmer (fry) over the fire on both sides until a pleasant golden crust appears on it.
5. In the process of frying, do not forget to pepper the offal, salt and season with spices to taste.
6. In another skillet, sauté onion slices in butter until "gilded".
7. When both components are separately fried, you can combine them.

Stage 2: Prepare the chicken liver gravy

1. We mix toasted flour (2 tbsp. L.) With 1 tbsp. boiled water (always warm), then beat the mixture with a whisk.
2. Add the required amount of tomato sauce to the whipped mass and again mix everything conscientiously with a whisk.

Stage 3: Boil the liver in tomato gravy until tender

1. Pour the prepared gravy through a metal sieve into a frying pan where onions and chicken offal are mixed.
2. Mix everything and, if necessary, pour in a portion of clean boiled water.
3. Salt everything again, season with sugar, then let the gravy boil.
4. As soon as the gravy begins to gurgle, throw in black peppercorns, dry laurel leaves and extinguish the fire on the stove.
5. Let the finished dish stand for a couple of minutes, then you can serve it to the table until it has cooled down.

You can eat chicken liver (regardless of whether it is fried or boiled) with almost any side dish, but the offal will reveal its taste best if served with delicate mashed potatoes, boiled rice or buckwheat.

Secrets of delicious homemade chicken liver

Putting out, frying and boiling chicken liver, as you have already seen, is quite simple, because it does not even need to be soaked, unlike beef.

Chicken does not accumulate so many harmful substances, but it easily absorbs all the smells and tastes of the nearby components. That is why it is very easy to make it the way you imagine it.

But first you need to choose high-quality fresh liver, because a good treat will not work out of a bad product. Read more about the secrets of choosing your favorite offal in the next article.

Well, in order for a natural chicken product to reveal its amazing taste in a new way in each recipe, you need to know a few simple tips. We will help you and offer them, so that an ordinary hot dish can be made delicious.

• Use all kinds of vegetables for cooking gravy: carrots, onions, bell peppers, tomatoes, and whatever you would like to see in your dish. If you do not overdo it with the components, it will turn out to be very tasty.
• Be sure to add spices and herbs to the gravy. It can be a variety of flavored additives: black pepper (ground or peas), basil, bay leaves, Provencal herbs, oregano, special spice mixtures for chicken, etc.
• You can also use all kinds of bases for cooking gravy: sour cream, tomato sauce (or pasta), a combination of tomatoes with sour cream, cream, mushroom sauce, vegetable or meat broth, etc.

With a little imagination, you can end up with an amazing dish. Chicken liver with gravy recipes are different and in a wide range, so it will not be difficult for you to choose a recipe instruction for yourself.

Don't think that offal is a waste that is worthy of only a trash can. If prepared correctly, it will compete with the meat dishes of the world's best restaurants. Try it and you will be convinced.

Bon Appetit!