Juicy and warm pork liver gravy

Juicy and warm pork liver gravy

Liver is a very necessary product, provided with B vitamins and fatty acids. It’s a pity that such a good, necessary product may not be to the taste of someone. But liver is indeed quite specific in taste, and children especially may not like it. In addition, improperly prepared pork liver can taste bitter. Surely everyone will like the prepared pork liver sauce. That is why now we will teach you how to properly prepare liver so that it does not taste bitter, and how to perfectly prepare the most delicious and healthy gravy from pork liver. As always, we start with the ingredients.

Pork liver gravy recipe

Ingredients

• pork liver – 500-600 g;
• milk – 1 tbsp. (200-250 ml);
• large onion – 1 pc. ;
• carrots – 1 pc. ;
• tomato paste – 1 tbsp. l. ;
• broth (vegetable, meat) or plain water – 200 ml;
• snow-white wheat flour – 3-4 tbsp. l. ;
• garlic – 2 cloves;
• ground paprika – 0.5 tsp. ;
• garlic – 2-3 cloves;
• vegetable oil - for frying;
• salt, pepper, spices - to taste.

How to create pork liver gravy?

It is worth noting that the recipe with liver is slightly more difficult than the recipe for gravy with regular meat.
It will require, so to speak, certain abilities and skills. But it’s worth it, believe me, because the resulting pork liver with gravy is very tasty. The step-by-step process for making the gravy will look like this:

1. Select a beautiful, fresh piece of pork liver, wash it under cool water, dry it and cut into similar pieces, not very thick and not too thin.
2. Before preparing pork liver gravy, the latter must be soaked in milk. This particular manipulation will help free the liver from possible nasty bitterness. Place the chopped pieces in a deep bowl and pour in milk so that the liquid completely covers any piece. Leave to stand for about 2 hours, maybe a little longer.
3. When the liver has been soaked in milk, it needs to be washed again. It’s better to use a colander for this so that all the excess water ends up draining away. Later, you can remove the remaining water with cardboard napkins.
4. In a flat (not deep) plate, mix flour, paprika, a little salt and freshly ground pepper.
5. Roll the liver pieces in a flour mixture - the latter should cover them completely.
6. In heated vegetable oil, place the liver in one layer and fry on each side until golden brown. You can add spices during the process.
7. Add not very coarsely chopped onions and carrots to the pan. Stir well.
8. Fry the food over low heat, stirring occasionally, for 10-15 minutes.
9. Now you can add tomato paste, pour in water (broth), mix well, cover with a lid and simmer over low heat for another 10-15 minutes. It is better not to leave the gravy, but also stir from time to time. If necessary, you can add more water, salt and sugar. Extreme is only needed in this case if the tomato paste turns out to be very sour.
10. At the end of cooking, 5-7 minutes before removing the gravy from the heat, add the bay leaf and garlic pressed through a press. Before serving, be sure to catch the bay leaf. Serve the roast pork liver gravy along with your favorite side dish.

The same gravy from pork liver can be prepared in a slow cooker.
To do this, first fry the pieces of liver in flour in the “Frying” mode in oil, then fry the vegetables in the same mode. Later, the mode can be switched to “Quenching”, select “Manual mode” or quit “Frying”. Otherwise, the recipe is the same, the timings can be maintained the same. This option for making pork liver will literally appeal to both adults and children.
If desired, you can add bell pepper, for example, or any other vegetables to your taste. You can also add a tablespoon of sour cream. Then the liver comes out even more affectionate. How do you prepare pork liver gravy? Be sure to tell us in the comments and share your manufacturing secrets. We are always quite curious about this! 😉

For those who don’t like liver, I recommend looking at a selection of recipes for pork gravy. We tried to select for you various and delicious recipes that will please everyone. So, enjoy. 😉

Pork liver sauce

Ingredients

Pork liver – 350 g

Onions – 1 pc.

Salt, ground black pepper - to taste

Black peppercorns – 3 pcs.

Bay leaf – 2 pcs.

Tomato paste – 1 tbsp.

Wheat flour – 1 tbsp.

Vegetable oil – 2 tbsp.

Water – 2 glasses

• 58 kcal
• 20 minutes.
• 2 hours
• 2 hours 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

To cook pork liver deliciously, you need to know a couple of secrets. One of the most basic is proper preparation. To prevent the liver from becoming bitter, it must be soaked in cool water or milk beforehand. This will take several hours, but I would not recommend skipping this step. The second secret is the short heat treatment time, in other words, the liver does not have to be fried or boiled for a long time, otherwise it will be dry and tough.

Taking into account all the above aspects, I suggest preparing pork liver gravy. This offal is very popular in our family. It is relatively cheap, but very necessary, so it should appear in our diet from time to time.

So, let’s buy the necessary products and head to the kitchen!

Thoroughly wash the pork liver and trim off the large vessels. Then place in a suitable container and fill with clean, cool water. Leave for 2 hours, changing the water from time to time.

After the time has passed, wash the liver again, dry it and cut it into thin strips. Add salt and pepper to taste.

Heat a frying pan with vegetable oil and add the liver.

Fry for 1 minute over medium heat, stirring occasionally. Then add the onion, cut into half rings.

Stirring, fry for 2 minutes until the onion is transparent.

Add wheat flour and mix.

Transfer the contents of the frying pan into a small saucepan. Add bay leaf, black peppercorns and tomato paste. Pour clean filtered water over everything, mix and put on fire.

Bring to a boil and simmer over low heat for 10 minutes until fully cooked.

That's all, the delicious pork liver gravy is ready. You can serve it with various cereals, mashed potatoes or pasta.

Pork liver gravy

A dish of youth. My dad often prepared it for me. And there was always wheat porridge as a side dish. In extreme times, nostalgia comes over me and so, on one of those days, I, racking my brains over dinner, remembered the recipe for liver gravy and got to work. The husband was in ecstasy.

Ingredients for Pork Liver Gravy:

• Pork liver – 300
• Salt (to taste)
• Carrots (medium) - 1 pc.
• Onion - 1 pc.
• Bay leaf - 1 piece
• Wheat flour / Flour (for breading)
• Water (boiled) - 175 ml

Production time: 30 minutes

Number of servings: 2

Nutritional and energy value:

Recipe for Pork Liver Gravy:

We cut the liver into medium pieces, do not forget to remove the film on it.

Then, three large carrots and cut the onion.

Salt the liver, bread it in flour and place it in a hot frying pan. Fry on both sides until golden brown.

Add onions and carrots, simmer everything together for about a minute and a half, then add 175 ml of water, bay leaf, add a little salt and simmer until tender.

Serve with wheat porridge, or buckwheat, and rice. Bon appetit!

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Comments and reviews

• All
• Prescription questions
• Reviews

December 13, 2019 leleya81 #

I only struggled for half an hour, but I couldn’t remove the film(

December 2, 2017 maktub 24 #

April 4, 2017 univers89 #

July 29, 2011 seamstress #

July 28, 2011 Pifiya #

July 27, 2011 Irina66 #

July 27, 2011 Flinchik #

July 27, 2011 Mavka 555 # (recipe creator)

July 27, 2011 remdo #

July 27, 2011 Helen-ka1 #

July 29, 2011 yana69 # (moder)

July 27, 2011 Miss #

July 27, 2011 pampusik2 #

July 27, 2011 Mavka 555 # (recipe creator)

July 27, 2011 pampusik2 #

July 27, 2011 Mavka 555 # (recipe creator)

July 27, 2011 Natusy #

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Pork liver with gravy in a frying pan

Prepare pork liver gravy with rich tomato sauce, carrots and onions. Cooking in a frying pan. The dish turns out satisfying and no less tasty than meat gravy. For those who do not like liver because of the corresponding bitterness, it is recommended to soak the product in milk for 2-3 hours. You will be amazed at how its taste will improve after this simple procedure. Only pork, beef or veal liver should be soaked; chicken and turkey products do not require this, they are already quite tender and do not have any foreign flavors.

Most of the preparation of this product is quite monotonous - frying it in a frying pan. In fact, there are a huge number of recipes for various dishes that are no less tasty than ordinary pieces of offal browned on the stove. We present to your attention one of these dishes – pork liver gravy.

Pork liver is famous for its nutritional qualities, so gravy made with this product will feed the whole family a hearty and tasty dinner. Any side dish will suit the gravy - mashed potatoes, pasta, buckwheat or rice porridge, the choice is yours.

• Pork liver – 500 g;
• Onion – 1 pc.;
• Carrots – 1 pc.;
• Flour for breading – 4-5 tbsp;
• Vegetable oil – 30 ml;
• Salt and pepper - to taste;
• Tomatoes – 300 g (15 g of tomato paste or 1 tbsp. tomato juice);
• Fresh herbs - to taste..

Manufacturing

Wash the liver thoroughly under running water and remove all films, because After heat treatment they become very hard. If you decide to soak the liver, pour milk over it and leave for at least 2 hours. If not, proceed immediately to the grinding procedure. Cut the liver into medium-sized pieces of a shape that is comfortable for you.

Any piece of liver should be rolled in flour. There is a good method for this - put the product in a bag and cover it with flour. Hold it firmly by the edges and shake it well. Naturally, you can coat the liver using the usual method, pouring flour into a plate and dipping any piece on all sides.

Pour vegetable oil into a frying pan and place on the stove. When it is perfectly hot, add the liver. Fry it over high heat until golden brown.

Peel the carrots and onions, wash and cut into half rings. Transfer the cooked vegetables to the liver and reduce the flame to medium. If there is no oil left in the pan or there is very little oil, add a little more. Fry everything together for 7-10 minutes.

It's time to create a delicious gravy. Make small cuts on the tomatoes and then pour boiling water over them. Remove the skin after hot water; it will come off easily. Grind the tomatoes using a blender or meat grinder. Pour the resulting slurry into the pan near the liver. Instead of new tomatoes, you can use tomato paste or juice. The first one must be diluted in 150 ml of water in advance, and the second one must simply be poured into the frying pan. If desired, instead of tomato paste, you can use sour cream, then you will get a creamy gravy. Or you can add a milk product to tomatoes, then the sauce will turn out unusual and unusually tasty. In the first case, about 200 ml of sour cream will be useful, in the 2nd case - 2-3 tbsp.

Simmer the liver in the gravy for 15-20 minutes. Just before cooking, salt and pepper the dish at your own discretion. If desired, use additional spices, for example, allspice, it will give the dish a magical smell. Rinse the greens, chop finely and add to the liver, then simmer for another minute. During production, the gravy will thicken slightly; if you want to get the most watery consistency, dilute it with boiled water or broth.

Pork liver in gravy with tomatoes, carrots and onions is 100% ready. Serve hot with any side dish. Bon appetit!