A savory dish of offal: recipes for making goulash

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

Let's look at several tried and tested recipes that will allow you to prepare a tasty dish with various side dishes.

Beef liver goulash recipe with gravy
Beef lung goulash recipe
Beef heart goulash
Beef goulash recipe in a slow cooker
Spicy beef goulash recipe

Beef liver goulash recipe with gravy

Almost everyone doesn't like liver, as it comes out dry and bitter. In fact, this offal is very tasty, but it must be prepared correctly, taking into account the existing rules. Be sure to use this recipe to cook delicious liver. The amount of ingredients is designed for 6 servings.

800 g liver;
a pair of onions;
150 ml milk;
bell pepper;
carrots;
75 g flour;
3 tbsp. spoons of sour cream;
1 tbsp. spoon of tomato paste;
2 garlic cloves;
a little thyme;
salt and pepper.

Manufacturing method:

It is necessary to remove veins and films from the liver, and then rinse 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 well and cut them: carrots into small cubes, onions into half rings, and peppers into strips.
Pour the flour into a bowl, place the pieces of liver there and stir thoroughly.
Heat the oil in a frying pan and fry the onion in it until golden brown, and then add the liver and continue cooking for 5 minutes, stirring.
Add pepper, carrots and approximately 100 ml water. Stir everything, boil and cover with a lid.
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.
Stir everything and add 4 tbsp. spoons of water. Simmer covered for 15 minutes.
Then leave to infuse for 15 minutes.
Serve with any side dish.

Beef lung goulash recipe

Lung is not a popular offal, but in fact it can be used to make a very tasty dish. The main thing is to follow certain culinary rules.

Ingredients:

0.5 kg lung;
355 ml broth;
0.5 tsp chopped coriander;
4 garlic cloves;
2 tbsp. spoons of tomato paste;
salt;
pepper;
carrot;
onion;
bell pepper;
3 tbsp. spoons butter;
greenery.

Manufacturing method:

In the first step, soak the lung in water for a couple of hours. A similar procedure is needed in order to get rid of excess blood (internal environment of the human and animal body) . During this period of time, it is recommended to change the fluid a couple of times.
After this, wash the offal in running water, dry it and cut it into pieces approximately 3x1 in size.
Place it in a deep frying pan, add a glass of water and press it on top with a plate or lid of the smallest diameter.
Cook over medium heat for half an hour, adding hot water as needed.
To get rid of the resulting foam, wash the pieces of lung in running water.
Peel the carrots and grate them using a large 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 golden brown or soft. After this, add the pasta and broth.
Simmer everything for 15 minutes.
At the end you need to add spices and chopped garlic. Serve with chopped herbs.

Beef heart goulash

The heart is a popular offal from which many different dishes are prepared. To make the product soft and gentle, you need to follow these tips. The perfect side dish for this dish is boiled rice. The amount of ingredients is for 4 servings.

Ingredients:

heart weighing approximately 450 g;
3 large sweet peppers;
Chile;
a huge onion;
225 g canned crushed tomatoes;
2 tbsp. broth;
5 pieces of bacon;
1 tbsp. spoon of paprika(
1 tbsp. spoon of vegetable oil;
2 tbsp. spoons of starch;
salt and pepper.

Manufacturing method:

First, prepare the heart, from which you need to remove the veins, film and fat.
Cut it into medium sized cubes.
Cut the peeled onion into half rings and the bacon into cubes.
The chili must be cleared of seeds and veins so that the dish is not too hot.
Cut it into small pieces. Peel the bell pepper and cut it into strips.
Take a cast iron pan 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 turns brown, add the fried onions, peppers and tomatoes.
Be sure to add salt and ground pepper to taste and pour in the broth. It is important that its level covers the meat.
After boiling, place the pan in the oven, which must be preheated to 200 degrees. Production time – 1.5 hours.
Mix starch with 2 tbsp. tablespoons of water and when the heart is ready, pour the mixture into the pan.
Serve the goulash with the gravy, which should thicken.

Beef goulash recipe in a slow cooker

Nowadays, almost all housewives use a multicooker to prepare various dishes. The goulash in it comes out very tasty, juicy and tender. The amount of ingredients is designed for 3-4 servings.

Ingredients:

600 g beef;
a couple of onions;
bell pepper;
3 tbsp. spoons of tomato paste;
2 tbsp. spoons of sour cream;
1 tbsp. spoon of flour;
carrots;
1 tbsp. water;
50 g of greens;
50 g butter;
salt, pepper and spices.

Manufacturing method:

Wash the meat, remove films and fat as 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 is hot (about 10 minutes), fry the beef on all sides.
Peel the pepper 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 "Stew" mode.
Production time 1.5 hours.
After the beep, add chopped herbs, close the lid and leave for another 15 minutes. insist.

Spicy beef goulash recipe

This is a dish for lovers of something spicy and special. This goulash goes well with plain rice and mashed potatoes. The perfect dish for winter when you need to warm up. The amount of ingredients is designed for 6 servings.

Ingredients:

600 g beef;
300 g each of onions, bell peppers and tomatoes;
335 g parsley;
100 g vegetable oil;
a couple of bay leaves;
5 g chili;
salt and pepper to taste.

Beef liver goulash is an affordable and common dish. Popular step-by-step recipes for beef liver goulash

Goulash is a dish that has been loved by more than one generation. After all, it has a huge number of recipes and does not require special abilities to make.

Every housewife prepares goulash in her own way and has some secrets that allow her to make the main ingredient tender and juicy.

After all, delicious beef liver goulash is possible only if the head product is properly processed.

Principles for making beef liver goulash

Despite the fact that there are a huge number of recipes for making this dish, which differ in the products used, the principle of making goulash from beef liver is the same for everyone.

The essence of making this dish is the preparatory frying of all the ingredients, mixing them and subsequent stewing with the addition of sauce.

If the products are fresh (this is especially true for beef liver) and the development of their production is sustained, then the end result will be an appetizing dish that is sure to remain appreciated.

Beef liver goulash with sour cream

This is perhaps the most popular recipe for making goulash. In addition, its production does not require many ingredients, and even a beginner in cooking can master the technology.

Ingredients:

• 500 grams of beef liver;

• 2 medium-sized onions;

• 250 grams of sour cream;

• Butter or olive oil;

• Spices to taste;

Manufacturing method:

Previously cleared of films and washed, beef liver should be cut into small pieces, the best thickness of which should not exceed 2 centimeters. Place the chopped liver on a paper towel to get rid of excess water. At this time, finely chop the onion and fry it until golden brown in oil and remove from the pan. In the frying pan in which the onions were fried, transfer the liver, rolled in flour, and fry for 5 minutes, without forgetting to twist it. When a crust has formed on the liver, reduce the heat, add onion, sour cream, and leave on low heat for 20 minutes. At the end of the stewing, add salt and seasonings to the dish.

Beef liver goulash with tomato sauce

This special dish, which will appeal to lovers of spicy food, is quite simple in preparation.

Ingredients:

• Half a kilo of beef liver;

• 2 medium carrots;

• 2 medium onions;

• 1 small leek;

• 100 grams each of tomato paste and mayonnaise;

• Oil for frying;

Manufacturing method:

First, we will need to get rid of the films on the liver and cut it into medium cubes, and then fry it in sunflower oil (5 - 7 minutes will be enough), and only at the end of frying can it be salted and spices added. After this, transfer the liver to a cauldron or other container designed for making goulash. Then cut the carrots into strips, the onion into half rings, fry until tender and combine with the liver. Now you can start making tomato sauce for our beef liver goulash. To do this, fry two tablespoons of flour in a frying pan without adding oil for several minutes, without forgetting to stir, and evenly add water, tomato paste and mayonnaise. Leave the gravy on low heat for 10 minutes, and during this time finely chop the leek and add to the sauce. Spices and salt are also added to the sauce. Remove the gravy from the heat and combine it with the liver and vegetables and simmer for another 5 minutes in a cauldron.

Beef liver goulash with mushrooms

The main ingredients of this goulash are liver and mushrooms, which mix well together. The mushrooms bring some lightness to this dish. For goulash, it is better to give preference to champignons, because they do not require long-term heat treatment, which will significantly reduce the preparation time of the dish.

Ingredients:

• 400 grams of beef liver;

• 5 huge mushrooms;

• One large carrot;

• 100 grams of tomato paste;

• 200 grams of sour cream;

• Oil for frying (sunflower or olive);

Manufacturing method:

We cut the cooked, washed liver into thin slices, fry it in oil until half cooked and then transfer it to a container where the goulash will be prepared. The liver should be lightly salted. We also cut the peeled mushrooms into slices and fry them in the same frying pan where the liver was previously prepared for 5 - 7 minutes, and place them in the same container.

Finely chop the carrots, chop the onion into half rings and fry, like the previous goulash ingredients, in butter, then combine with the liver and mushrooms.

After all the products are fried, you can start making the sauce. To do this, you will need to fry 2 - 3 tablespoons of flour in a dry frying pan, stirring to avoid its burning and evenly add sour cream and tomato paste into it. If very rich sour cream was chosen for the sauce, and it came out thick, the situation can be corrected by adding a small amount of water. Leave the sauce on low heat for 5 minutes, and at this time chop the greens and chop the garlic. Pour the finished sauce into a container with our ingredients, add herbs, garlic, spices, salt to taste and simmer over low heat for 10 minutes.

Beef liver and chicken heart goulash

A fascinating combination of liver and chicken hearts will appeal to offal lovers. The preparation of this recipe is quick, and the result will exceed your expectations.

Ingredients:

• 300 grams of beef liver;

• 300 grams of chicken hearts;

• One unhealthy carrot;

• Two medium onions;

• Green onions, dill, parsley, basil;

Manufacturing method:

To make this goulash you need to prepare the liver and hearts. To do this, the film is removed from the liver, it is cut into small pieces and sent to a hot frying pan to be fried in oil.

At this time, we clean the hearts, cut them into two parts and combine them with the liver. It takes 5 minutes to fry these ingredients, after which they are transferred to a container and lightly salted. Fry finely chopped onions and carrots in a frying pan. Then the vegetables are transferred to the same container as the liver with hearts.

In order for the sauce to come out thick and rich, fry the flour in a dry frying pan, add sour cream, milk and stir for several minutes, then pour it into a container with our ingredients, add salt, add spices, finely chopped herbs and leave to simmer for a leisurely fire for 15 minutes.

Liver goulash

Liver with mushrooms on a potato plate

An original and tasty dish! On such a potato “plate” you can serve both goulash and fish with sauce. Yes, anything!

Steamed beef liver

Tender, juicy dish.

Liver goulash

My eldest daughter Julia really loves this dish. It's quick and easy to prepare.

A very unusual pilaf. This is an ancient recipe of Bukharian Jews. I recommend trying it, it’s very tasty.

Liver goulash . Liver goulash is a healthy meat dish made from offal such as beef, pork, and chicken liver.

It is recommended to soak the liver in milk before preparing goulash from it. (the internal environment of the human and animal body) will settle in it . In addition, soaking the liver in cream or milk gives the meat extraordinary tenderness and a pleasant taste. The meat should be kept in milk for half an hour.

Then the meat is ground using a comfortable method. Roll in wheat flour. This technique may not be possible, but breading the meat in flour makes it the most tender when making it, and the goulash sauce will also become thickest.

Onions are sauteed in vegetable or butter (ghee), and other vegetables are added to it if desired - sweet bell peppers, zucchini, carrots. Cooked liver is also added. All are sautéed, stirring, under the lid. During the manufacturing process, crushed tomatoes should be added to the goulash (they can be blended in a blender) or tomato sauce.

If there is little water in the goulash, you can add a little water or broth to it. Prepare the goulash, stirring under the lid, over low heat. Season with spices at your own discretion. Serve as a separate dish. You can also prepare a side dish for liver goulash. Mashed potatoes and boiled rice are best mixed with this dish.

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Liver goulash is a good idea for a hearty meal

Goulash is a rich meat dish and is prepared not only on holidays, but also on weekdays as a second course, served with various side dishes. The main feature of the dish is a thick, aromatic gravy made from sour cream or tomato. This juicy dish comes from youth, and it was often served for lunch in kindergarten and school.

Product usefulness

Liver goulash is more healthy and necessary, so it is better to consume it at least once or twice a week. It contains in large quantities vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B and contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, E, D, K, C. It contains macro and microelements, essential amino acids. The product is recommended for pregnant and nursing mothers, babies, and people with various diseases. 100 grams of liver contain a daily dose of iron. It is easily digested even with a weak digestive system, and is a building material for muscles.

Chicken liver goulash

Chicken liver goulash is a cheap, economical dish, like all the following dishes, it cooks quickly, so it is soft and tender. Chicken by-product dishes strengthen our immune system and support good blood circulation (blood circulation throughout the body) , and are good for vision and skin.

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

We cut the onion and sweet pepper into cubes, three carrots on a small section of a hand grater;
Sauté onions, carrots and dill in heated vegetable oil until transparent. After about three minutes, add bell pepper;
To give the dish a “colorful note”, add sour cream, tomato paste and simmer covered until half cooked;
Without the help of others, we cut the veins from the liver, rinse it, and dry it on a napkin. Add salt and pepper to taste. Cut into medium slices, roll in flour and fry in a preheated frying pan over high heat for two minutes on each side until golden brown;
Place the liver in a frying pan with fried vegetables, season with finely chopped garlic, sprinkle with paprika, add bay leaf;
Pour broth over everything, stir thoroughly, simmer for about 10 minutes under the lid, taste it.

The gravy comes out with a rich taste and gentle sourness.

Pork liver goulash

Such a dish, accompanied by a spicy gravy, is tasty and appetizing, contains vitamin (a low-molecular-weight organic compound of relatively simple structure, necessary for all living things) and vitamins (a group of low-molecular-weight organic compounds of relatively simple structure and varied chemical nature) of group B, essential microelements.

Half a kilo of pork offal;
100 g sour cream;
2 cloves of garlic;
2-3 huge spoons of flour and tomato paste;
4 onions;
3 huge spoons of snow-white wine;
For frying - vegetable oil;
Reddish and dark ground pepper – to taste
120 ml milk;
Dry herbs;
Salt.

First, we clean the liver from films and veins. We carefully wash it, dry it using cardboard napkins, cut it into small pieces, put it in a deep bowl, pour cool milk so that the bitter taste is removed from it, also to soften it and improve its taste. Let it sit for 40 minutes;
Peel the onion, chop it finely, fry in heated vegetable oil in a frying pan until transparent for 6-7 minutes, select medium heat;
Place the offal in a colander and dip with napkins. Roll in flour, place on the onion, stirring without forgetting, add some salt, and fry for 10 minutes over medium heat;
Next, place the liver on a plate. Pour a huge spoonful of flour into the bowl with the fat that remains after frying and mix;
Combine tomato paste and sour cream, add finely chopped garlic, and add this whole mass to the flour;
Season with spices and ground pepper to your own taste, add salt and pepper. Pour in 50 ml of water and wine, wait until it boils, stir;
Place the offal into the gravy and simmer the pork liver goulash under the lid over a low flame for about 7 minutes.

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 to make it. Beef liver is similar in properties to pork liver, but slightly exceeds it in the content in the quantitative equivalent of certain necessary parts, and is also a dietary product.

7-8 huge spoons of sour cream;
Half a kilo of beef liver;
Big carrot;
5 huge mushrooms;
2-3 small cloves of garlic;
One bell pepper;
50 g tomato paste;
Freshest greens;
A little less than half a glass of flour;
120 ml milk;
Sunflower oil;
Seasonings - to your taste, salt.

How to cook liver goulash with gravy:

We do everything in the same way as written in the first paragraph of the instructions for preparing pork liver goulash;
Salt the milk and fry the meat in oil until half-cooked, previously rolling any block in flour, adding salt and adding your favorite spices. Let's put it in a separate bowl, in which we will stew the dish;
Chop the prepared mushrooms into slices, fry them for about eight minutes in the container in which the liver was prepared, and combine them with it;
Cut the sweet pepper into strips, carrots into cubes, and onions into half rings. First fry the onion, then add carrots and pepper to it. Mix vegetables with mushrooms and liver;
Take a dry frying pan, fry about 3 tablespoons of flour in it, stirring continuously, add tomato paste and sour cream. You can add a little water if the gravy is very thick;
The mass simmers for 5 minutes on a leisurely flame, then we add it to the bowl with our ingredients, season with garlic, herbs, spices, add salt;
Set the heat to low and simmer for 12-15 minutes until done with the lid closed.

Liver goulash in a slow cooker

Achieving unhurried stewing of all ingredients in a slow cooker - juicy and necessary goulash from offal, the smell of which will not leave any member of your family indifferent.

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

Stages of work step by step:

Let's prepare a sauté of onions, cut into half rings, and carrots, grated on the middle section of a hand grater. Place everything in the multicooker bowl, with the vegetable oil previously poured into it, set the “Frying” mode and fry the vegetables;
Remove the films from the beef liver, rinse under running water, cut into flat huge bars, which we put in a thick plastic bag. Beat it a little with a hammer for softness;
Now let’s cut the pieces into the smallest pieces, generously sprinkle them with flour, add salt, and season with our favorite spices;
Let's take the sauté from the multi-cooker bowl into a separate bowl. Add more oil and lay out the liver slices, which we will fry on the “Fry” mode. The offal may burn, so this process must be supervised;
Add frying, then tomato paste and water, which should only slightly cover the dish being prepared, add salt, and stir. Set the “Extinguishing” program for one hour, remembering to close the lid.

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

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

A savory dish of offal: recipes for making goulash