Beef liver is a versatile offal that can be used to make not only cutlets, liver cake, but also a fragrant gravy for any side dish for breakfast, lunch or dinner. It turns out delicious, viscous, does not take long to cook. The main thing is to properly prepare the liver so that it does not taste bitter. For this, the offal is soaked in water or milk for a long time, about 1-2 hours.
The gravy is most delicious with the addition of cream or milk, but this recipe shows its classic version, but you can not limit your imagination and experiment with both the listed dairy products and sour cream or thick classic yogurt.
Avoid adding spices or seasonings with a strong flavor to avoid overpowering the liver flavor. When boiling offal, do not put bay leaves - they will add bitterness to the dish.
Ingredients:
Beef liver - 0.4 kg
Onions - 2 pcs.
Vegetable oil - 40 ml
Salt and pepper to taste
Wheat flour - 1.5 tbsp.
Water - 300 ml
Dill - 0.5 bunch
How to cook:
1. Cut the offal into large pieces and soak in salted water for about 1-2 hours to release the bitterness. If desired, water can be replaced with milk of any fat content. After that, remove the liver, cut out the vessels, films and veins. Cut into small pieces or cubes. The finer the slices are, the faster the gravy will cook.
2. Peel the onions and rinse them under running water. Cut into half rings. Heat vegetable oil in a skillet to a boil, placing the container on the stove with maximum heat. Place onion slices in butter, reduce heat to medium and pass for 3-4 minutes until soft and golden brown.
3. Add pieces of liver to the pan, mix everything gently and fry for another 5-6 minutes, stirring occasionally.
4. After the specified time, both onions and chopped offal pieces will be fried.
5. Pour hot water into the pan, ideally boiling water, add salt and ground black pepper to taste. Reduce heat to minimum and continue simmering the gravy for about 15-20 minutes, lightly covering the container with a lid. If the volume of water decreases during this time, top up.
6. Stir wheat flour into 40 ml of cold water. Rinse fresh dill and chop. Add the dill to the gravy, pour in the flour mixture and heat to a boil, stirring gently. This will take about 1-2 minutes. Bring the dish to the desired thickness, taste and turn off the heat.
Beef liver gravy is completely ready. Serve it with any side dish. It is especially tasty with mashed potatoes or boiled potatoes.
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