Stewed in medium-sized slices with gravy like almost everyone and goes well with any side dish: from vegetables, cereals, beans. But goulash can be made not only from meat, but also from meat by-products. Then it is cheaper, but it turns out no less tasty and healthy. Pork liver goulash has several advantages: it does not take too much time to prepare it, and if the hostess does not make mistakes while cooking, the dish will be tender, soft and aromatic.
Cooking Features
To say that the process of cooking goulash from pork liver is difficult, it is impossible. But still he has many subtleties, without the knowledge of which the beginning cook will hardly be able to get the result he expects.
- Any product used for cooking must be fresh, that is, not spoiled. If you see that the liver is weathered, looks unsightly and has a suspicious smell, it is better to refrain from buying. When buying a packed liver, make sure that its shelf life has not expired and will not have time to expire by the time you prepare the goulash from it and have time to eat it.
- You can cook goulash from both fresh and frozen liver, which is cheaper. So that after defrosting the product does not become dry, it must be allowed to thaw in the refrigerator, without subjecting to a sharp temperature drop.
- Pork liver has an unpleasant bitterness. To save the product from bitterness, it is soaked for half an hour in milk or at least in water. Liver soaked in milk not only gets rid of bitterness, but also becomes softer.
- Before cooking goulash, the liver is not enough to wash and soak, it needs to be cleaned from the film. In pork liver, it is thin and difficult to remove. The task is easier if you pour boiling water over the liver. The film is removed with hands, moving the pulp away from it with the fingers, sometimes helping themselves with a knife.
- For goulash, the liver is cut into pieces about 2, 5 cm or slightly larger - in the process of cooking, the pieces are reduced in size by almost one and a half times. When grinding the liver will occur vessels, they need to cut.
- While cooking pork liver goulash, it is often supplemented with vegetables, spices, sour cream or cream, and tomato paste. They make the taste of the finished dish more saturated, give it juiciness.
- If you fry the liver and vegetables first and then stew them in the sauce, the dish will become even more delicious, the liver will preserve its juiciness better. To form a brown crust, pieces of the liver are fried in flour before frying. Flour is also used to make the sauce, in which the products are stewed, thicker, turning it into an aromatic sauce.
- You should not cook the liver longer than it is indicated in the recipe, otherwise it will become hard.
- The liver will be softer if you add salt to it at the very end, as the salt draws liquid from the products.
They serve hot liver goulash with a side dish of cereals, vegetables, peas or beans. If you put out the liver immediately with potatoes or beans, you will not need a side dish.
A simple recipe for pork liver goulash
Composition:
- pork liver - 0, 7 kg;
- milk - 0, 25 l;
- sour cream - 100 ml;
- tomato paste - 20 ml;
- onions - 100 g;
- flour - 100 g;
- water - 100 ml;
- refined vegetable oil - how much will go;
- salt, spices - to taste.
Method of preparation:
- Liver wash. Peel off the film, cut out large vessels.
- Cut the pork offal into pieces of about 2.5-3 cm. Put them in a bowl.
- Fill the liver with milk, leave for 20-30 minutes.
- Free the onions from the husk, cut into small cubes. Fry it in vegetable oil until golden brown.
- Mix sour cream with tomato paste, salt and spices. Dilute this mixture with water.
- Add the sauce to the onions and bring to a boil. Extinguish it over low heat until it thickens slightly.
- Into a dense cellophane bag add flour, put pieces of pork liver in it. Tie up the package. Turning it in different directions, roll the liver in flour.
- Heat a new batch of butter in a clean pan. Put the liver pieces into it and brown them on medium heat from all sides.
- Fill the liver with the prepared sauce, stir.
- Reduce the intensity of the flame and extinguish the liver 15-20 minutes, until ready. If a piece of the finished liver is cut with a knife, a pinkish liquid will not flow from it.
Pork liver goulash cooked according to this recipe is tender and goes well with any kind of side dish.
Pig liver goulash with mustard-sour cream sauce
Composition:
- pork liver - 0, 4 kg;
- milk - 150-200 ml;
- onions - 100 g;
- garlic - 1 clove;
- sour cream - 0, 25 l;
- flour - 20 g;
- table mustard - 20 ml;
- refined vegetable oil - how much will go;
- salt, pepper, fresh parsley - to taste.
Method of preparation:
- Liver wash, dry, peel off, remove rough areas.
- Cut the liver into small, oblong pieces, like beef stroganoff.
- Free the onions from the husk. Cut into thin half rings.
- Heat the oil in a deep frying pan, put the onion in it and fry it until golden brown.
- Add the liver to the onion and fry it with it, stirring, for 10 minutes.
- Mix sour cream with flour and mustard until a homogeneous composition is obtained.
- Add the sauce to the liver, mix. Extinguish food for 15 minutes over low heat.
- Pass the garlic through the press. Wash, dry, and chop the parsley.
- Add garlic and parsley to the liver, sprinkle with salt and pepper. Continue cooking for 5 minutes.
Goulash, made according to this recipe, has a spicy taste, but it turns out soft and soft.
Pig liver goulash with vegetables in a slow cooker
Composition:
- pork liver - 0, 5 kg;
- onions - 100 g;
- carrots - 100 g;
- sweet pepper - 100 g;
- tomato paste - 40 ml;
- sour cream - 60 ml;
- cream - 100 ml;
- refined vegetable oil - 40 ml;
- salt, spices - to taste.
Method of preparation:
- Wash pork liver, blot with a napkin. Peel off films, cut into small cubes or sticks.
- Mix sour cream with tomato paste and spices, add to the liver, mix. Leave it in this sauce for 20-30 minutes.
- Scrape carrots, wash, chop on a grater.
- Onion, freeing from the husk, cut into small cubes.
- Pepper seeds are cleaned; cut its flesh into quarters of rings.
- Pour oil into the multicooker bowl, put the onion and carrot into it.
- Turn on the appliance by selecting the “Frying” program. If there is no cooking mode, you can activate the “Baking” program.
- After 5 minutes, add peppers to the vegetables, and after another 5 minutes, put the liver along with the sauce in the multicooker bowl. Cook, without changing the regime, 10 minutes.
- Salt the liver, cover with cream. Change the program to “Quenching”. Cook the liver in this program for 20 minutes.
Goulash according to this recipe is juicy and thick. It can be served with or without a side dish.
Croatian pork liver goulash
Composition:
- pork liver - 0, 5 kg;
- onions - 0, 25 kg;
- sour cream - 120 ml;
- garlic - 2 cloves;
- dry white wine - 60 ml;
- milk - 0, 2 l;
- wheat flour - 50 g;
- tomato paste - 40 ml;
- boiled water - 60 ml;
- vegetable oil - how much will leave;
- salt, spicy herbs - to taste.
Method of preparation:
- Liver sliced liver in half-sized slices in cold milk for half an hour.
- Peel the onions, cut them into thin, half rings.
- Crush the garlic with the flat side of the knife, finely chop.
- Mix sour cream with tomato paste, garlic, salt, spices and white wine. Dilute the sauce with boiled water.
- Heat the oil in a deep frying pan and fry the onion in it until golden brown.
- Put the liver, previously rolled in flour, to the onions and fry it almost until cooked.
- Arrange the onions with the liver in a separate bowl and wrap them so that they do not cool.
- In the fat remaining in the pan after frying onions and liver, add flour in the amount of a tablespoon. Cook it for a couple of minutes.
- Add the sauce to the flour, whipping it with a whisk.
- When the sauce begins to boil, put the liver and onions in it and stew over low heat under the lid for 5-7 minutes.
Goulash prepared according to this recipe has an exquisite taste, it will be appropriate even on a festive table.
Goulash can be made not only from meat, but also from pork liver. If you do not violate the technology of cooking this dish, it will turn out tasty, juicy and fragrant. Almost any side dish will suit this dish: rice, buckwheat, mashed potatoes, and pea porridge.
