Beef liver gulash

Method

1. 01

   The liver is prepared almost as well as from meat. According to my recipe, it turns out very tasty and aromatic, with gravy, which you can pour a side dish. In order for the whole dish to not be bitter, the liver must be soaked in milk.

2. 02

   Beef or pork liver, at your discretion, wash and cut in small pieces. It is advisable to clean the liver of films and blood vessels, you will have to sweat a little :

3. 03

   Put the liver in a deep plate and pour 100-150 ml of milk. Leave it all for 30-40 minutes to rid the liver of bitterness.

4. 04

   And while the liver is soaked in milk, we will do vegetables for liver goulash. Clean the onions and cut with half rings.

5. 05

   Peel the carrots, cut them in blocks. Sweet bell pepper cut with straw.

6. 06

   In the pan, warm up vegetable oil and roast the onions, about 5 minutes, stirring from time to time.

7. 07

   Milk in which the liver was soaked drained. Every piece of meat is covered in flour.

8. 08

   Lay the liver to the onions and continue to roast, 3-5 minutes on moderate heat.

9. 09

   Add carrots and sweet peppers. Pour a little hot water (about 100 ml), stir, cover and leave to stew, about 10 minutes.

10. 10

    Add to the pan: sour cream, tomato paste, crushed garlic. Smelting with black ground pepper, thyme. Add some water if necessary, and mix it. Cover the lid and leave to stew for 15 minutes.

11. 11

    Ready goulash from the liver can be served with: mashed potatoes, boiled buckwheat cereal, rice. You can put it with gravy on top of the side dish. I was very good at it, and you? :