Goulash is a well-known and beloved dish by many, as a rule, it is prepared from meat. Cut into small cubes and simmer for a long time in gravy. But there are recipes where other products are used instead of standard ingredients. An example is chicken liver goulash. It cooks much faster than usual, but it turns out to be no less tasty. In addition, the liver is a valuable product that you need to periodically include in your diet. This liver with gravy goes well with a variety of side dishes. I think many will like it. Recommend!
Ingredients:
Chicken liver - 300 g.
Bulb onion - 1pc.
Salt, black pepper - to taste
Flour - 3 tablespoons
Tomato paste - 1 tablespoon
Water - 300 ml.
Sugar - 0.5 tsp
Bay leaf - 2 pcs.
Vegetable oil for frying - 50 ml.
Step by step recipe:
1. Prepare the food listed for the recipe. When choosing the main ingredient, pay attention to its color; the offal should not be too dark or have any spots. It is best to use fresh or chilled liver, but not one that has been frozen.
2. Rinse the chicken liver under cold water, dry and remove the veins. Salt and leave for a while, let it stand a little. Then roll in flour on all sides.
3. Pour vegetable oil into a frying pan and put on fire. Wait for it to warm up well and lay out the liver.
4. Fry it on maximum heat for one minute on each side. This time will be enough for a golden brown crust to appear. Inside, the liver may remain damp, in the future we will prepare it. Set the fried offal aside.
5. Peel and dice the onions. Fry in vegetable oil until transparent, remembering to stir occasionally.
6. Then add the tomato paste, bay leaf, salt, sugar and water. Stir well and cook for 5 minutes on medium heat.
7. Transfer the liver to a skillet with tomato sauce, cover and simmer for 10 minutes, reducing heat to low.
8. Chicken liver goulash with gravy is ready.
Serve hot. Mashed potatoes, boiled rice or pasta are perfect as a side dish.
Bon Appetit!
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