To make liver gravy, you can use chicken, turkey, pork or beef liver. We prefer chicken liver or turkey gravy, as they are more tender. Carrots and onions are essential ingredients for gravy, including this one. I add more tomato paste for color, 1 tsp. will have little effect on the taste. The flour in which the liver pieces are breaded will create the desired thickness and the gravy will be perfect :)

Prepare chicken liver, onions, carrots, vegetable oil, wheat flour, salt, water, tomato paste, ground black pepper.

Fry onions and carrots in vegetable oil.

Rinse the chicken livers. Cut each liver into halves, and then these halves into small pieces. Dust a board with flour, place pieces of liver on the board and sprinkle them with flour (preferably through a strainer).

Place the liver in flour in a frying pan when the onions and carrots are already fried.

Now fry everything over high heat until the liver acquires a light color, pour in hot water, add tomato paste, ground pepper, and salt.

Bring the liquid to a boil and cook the chicken liver gravy, covering the pan, over low heat until the sauce thickens (about 10 minutes).

This sauce will complement any side dish, be it mashed potatoes, pasta or buckwheat. It is very easy to prepare; its preparation requires products that are found in almost every refrigerator.

Traditional recipe

This is the easiest way to prepare chicken liver gravy.

Cooking process:

1. Put the liver to defrost;
2. Pour oil into a frying pan and heat it;
3. Chop the onion and sauté until translucent;
4. Wash and chop the offal, put it in a frying pan;
5. Add spices and curry, pour in water. Simmer for about 10 minutes.

Chicken liver sauce with sour cream

Ingredients:

• liver – 400-500 g;
• 2 onions – 150 g;
• medium-sized carrots - approximately 70-100 g;
• sweet paprika - half a tsp;
• sour cream 20% – 250 gr;
• cold water – 1 glass;
• sunflower oil;
• flour – 100 gr;
• spices - to taste.

Cooking time: 35 min.

Calorie content: 145 kcal.

Cooking process:

1. Thaw the liver, then rinse and cut;
   
2. Roll it in spices (pepper, salt, paprika), let it brew for a few minutes;
   
3. Heat the oil in a frying pan;
4. At this time, chop the onion and fry until it becomes transparent;
5. Grate the carrots, place in a frying pan, fry for several minutes;
   
6. Place the liver in a frying pan and fry for a couple of minutes;
   
7. While the offal is fried, you need to prepare the sauce - mix sour cream, flour, spices (salt, paprika, pepper) until smooth. Add water little by little, stirring constantly;
   
8. Pour the resulting sauce into the liver. Stir everything immediately;
   
9. Simmer for several minutes without covering with a lid.
   

Cooking method in a slow cooker

Ingredients:

• tomato paste – 6 tbsp;
• chicken liver – 600 g;
• 2 onions – approximately 150 g;
• fat sour cream – 2 tbsp;
• flour – 1.5 tbsp;
• water – 2 tbsp;
• sunflower oil;
• spices - to taste.

It is worth noting that, if necessary, tomato paste can be replaced with tomatoes. 6 tbsp. tomato paste identical to 2 tomatoes (approximately 150 g).

Cooking time: 1 hour.

Calorie content: 160 kcal (with tomatoes), 165 kcal (with tomato paste).

How to make chicken liver gravy in a slow cooker:

1. Chop the onion, sauté in a slow cooker on the “Frying” or “Baking” mode;
2. Chop the liver, add to the slow cooker, leave for 10 minutes;
3. At this time, prepare the sauce. Dilute flour in water, add tomato paste, sour cream, salt and spices. Mix everything until smooth;
4. Pour the sauce into the liver, change the mode to “Stew” and leave for 30 minutes.

Milk gravy

Ingredients:

• chicken liver – 500 g;
• 2 onions – approximately 150 g;
• milk – 1 glass;
• sunflower oil;
• spices - to taste.

It is better to use milk with a fat content of more than 4%. Alternatively, you can take low-fat cream and dilute it with water in a 1:1 ratio.

Cooking time: 35 min.

Calorie content: 175 kcal.

Cooking process:

1. Heat oil in a frying pan;
2. Chop the offal and fry over low heat;
3. Chop the onion and add to the liver. Fry for 5 minutes;
4. Boil milk in a saucepan, pour into the pan;
5. Add spices and simmer the gravy for 10 minutes;
6. Turn off the gas and leave to simmer for a few more minutes.

1. To understand that the liver is ready, it must be cut in half. The cut should be grayish in color without pink spots;
2. It is better to prefer sea salt rather than table salt;
3. Before frying, the liver can be rolled in flour, so it will acquire a thin crust;
4. To prevent onions from irritating the mucous membrane of the eyes, before cooking you need to scald the onions with boiling water and hold the knife under running ice water.

Bon appetit!

Good day!!! I would like to bring to your attention a very simple, but at the same time very tender and tasty version of chicken liver gravy. A great option to quickly and satisfyingly feed the whole family. Can be served with any side dish.

Here are all the ingredients we will need. Let's start cooking.

First, we clean and wash the vegetables. Over medium heat, in a small amount of vegetable oil, fry the onion, cut into rings, and carrots, cut into thin half rings, until golden brown.

At this time, wash and chop the chicken liver and send it to the pan to fry along with the vegetables.

Bring the chicken liver until half cooked, add salt, all the spices to taste and one tablespoon of tomato paste. Mix everything thoroughly. Simmer everything together for another 3 minutes.

First add hot sauce from the frying pan to the sour cream and only then add this sour cream to the liver. This is a mandatory manipulation; if sour cream is immediately added to the pan, it will curdle.

Simmer the liver in sour cream until cooked for a couple more minutes. Remember that liver cooks very quickly. If you overheat it, it will become tough.

In a separate container, dilute the flour with water and add it to the pan, mix everything thoroughly, add half a glass of water. Bring the gravy to a boil and turn off the heat.

Sprinkle any herbs on top. I have this frozen dill. Stir, cover with a lid and let brew for 5-10 minutes.

You can serve this gravy with any side dish. Today we have boiled buckwheat. Bon appetit!!!

Cooking time: PT00H30M 30 min.

Calories: Not specified
Cooking time: Not indicated

Tender pieces of meat, aromatic gravy of vegetables and tomato sauce. It is not surprising that goulash has become popular far beyond the borders of Hungary, and like any well-known recipe, it has many options and variations in preparation. This dish is prepared from pork, chicken, rabbit, turkey, fish and even offal.
We offer you chicken liver goulash with gravy; the recipe with photos will help you prepare it step by step in 15-20 minutes. That’s why they choose a “quick” side dish for it - pasta, rice. The gravy in the goulash is thick, rich in flavor with a pleasant sourness. To dull the harshness of the tomato, at the end of cooking, add a little sour cream or cream and a pinch of sugar to the gravy.

Ingredients:

- chicken liver – 400 g;
- carrots – 1 medium;
- onions – 2 small heads;
- vegetable oil – 3 tbsp. l;
- tomato sauce or tomatoes in their own juice – 0.5 cups;
- thick sour cream – 2-3 tbsp. spoons;
- salt - to taste;
- black pepper or paprika - to taste;
- wheat flour – 1.5 teaspoons;
- sugar – 1 pinch;
- water – 0.5 cups.

Recipe with photos step by step:

Cooking goulash from chicken liver differs from other versions of this dish. The liver fries very quickly, so first you need to cook the vegetables until soft, and then add the liver. Otherwise, either the carrots will remain raw or the liver will be overcooked. For the gravy, cut the onion into small cubes and the carrots into short strips.

Wash the liver, remove remaining bile and fat. Cut into medium sized pieces.

Heat the oil in a deep dish (frying pan, saucepan, saucepan). First, fry the onion until translucent or lightly brown until light golden. Add the carrots and fry for three to five minutes until the carrots absorb the oil and soften. But we don’t bring it to full readiness.




Lay out the liver. Increase the heat to fry it faster and evaporate the juice. Stir for even cooking.

When the liver changes color and becomes grayish, season with ground pepper or paprika and add salt to taste. Continue frying until all the juice has evaporated. The fire can be turned down.

Add tomato sauce no earlier than the liver is fried. It will darken and a characteristic smell of fried liver will appear. Mix the vegetables and liver with the tomato, fry for two minutes to make the tomato taste more intense.

Mix sour cream with flour, you should get a thick, homogeneous mass without lumps. We dilute with water. Pour into the pan with goulash, stir and simmer over low heat for about five minutes. Taste and add salt and sugar (if necessary).

By this time the liver will be completely ready, the gravy will thicken, acquire a pleasant taste, and become very aromatic and appetizing. If the gravy turns out to be very thick, add a little water or sour cream and heat it up.

Serve chicken liver goulash with any side dish. Traditionally, mashed potatoes are prepared, but it will be no less tasty with pasta, buckwheat or boiled rice. Bon appetit!

Try the same

To turn an ordinary everyday dish into an original treat, you can complement it with homemade sauce.

Chicken liver gravy is an excellent option for a tasty and affordable sauce for potatoes and any type of cereal, which is very easy to prepare. To do this, you need to have fresh offal available and properly process it before cooking.

How to prepare liver for gravy

To make the liver tender and tasty, especially in gravy, you need to do a little magic with it before cooking. In just a few movements you can change the taste and appearance of the dish.

• First of all, you need to thoroughly wash the liver in cold water with the addition of vinegar. Take water into a large bowl, add a few tablespoons of 9% vinegar and place the liver there for 20 minutes. It will make the liver elastic and will not lose its shape during any heat treatment. In addition, acetic acid will kill all harmful microorganisms.
• You also need to remove excess fat from the liver and cut the liver into several pieces. If the liver is dark and a little hard, you can lightly beat it with a hammer and then cook.
• For liver gravy with white sauce (sour cream or mayonnaise), it is best to marinate the product. Place the washed liver in a small saucepan, season with salt and curry, stir. Add a few spoons of sour cream (mayonnaise) and mix. Cover the pan with a lid and place in the refrigerator for 30 minutes.
• Liver gravy can be prepared with vegetables and herbs. Carrots, onions, tomatoes, leeks, peppers, etc. are suitable for this. It is best to chop vegetables coarsely and be sure to peel them, even tomatoes. To make the liver taste original, before stewing, mix the liver with finely chopped herbs and onions for 10 minutes. Afterwards you can remove the onion or cook with it.

Delicious chicken liver gravy, step by step recipe

Even the simplest gravy can transform a dish: its appearance and taste. Chicken liver sauce has a special taste, and its consistency is different from its meat counterparts. Chicken liver is quick and easy to prepare. Plus, it can be prepared in advance and stored in the refrigerator for 3-4 days.

Ingredients

• Chicken liver - 1 kg.
• Sour cream - 250 g.
• Boiled water - 1 glass.
• Salt, white pepper - to taste.
• Leeks - 2-3 stalks.
• Vegetable oil - 30 ml.
• Wheat flour - 3 tbsp.
• Kefir - 0.5 liters.
• Chopped greens - 20 g (any).

How to make chicken liver gravy step by step

Wash the chicken livers well, cut each in half if desired. Place it in a small bowl and fill it with kefir. Leave the liver in kefir for 20-30 minutes.

Wash the leek well and cut into thin rings. Pour vegetable oil into a deep frying pan and heat well. Drop the onion into the hot oil and fry for 5 minutes.

Now remove the liver from the kefir, squeeze it a little and add it to the onion. Stirring constantly, fry the liver along with the onion for another 5 minutes. Season the mixture with salt and white pepper to taste.

Pour a glass of boiled water into the frying pan, reduce the heat and simmer the mixture under the lid for 10-12 minutes. Then add sour cream to the liver, mix well and cover again.

A couple of minutes before it’s ready, add wheat flour to the gravy and stir thoroughly but gently. Taste the dish and add salt if necessary and remove the treat from the heat.

Leave the liver gravy covered for a few more minutes. Then place mashed potatoes or boiled cereal into portioned plates, and spread the gravy on top.

Sprinkle the treat with chopped herbs to your liking (onion, dill, parsley, basil or green garlic) and serve.

Chicken liver gravy can be tasted on its own, without any additions. You can offer it with croutons made from fresh bread.

Aromatic chicken liver gravy “Minutka”, a quick recipe at home

Ingredients

• Chicken liver – 600 g + -
• - 2 pcs. + -
• - 1 PC. + -
• — 30 g (mini sachet) + -
• — 60 g + -
• — 150 ml + -
• 1. Peel the vegetables and wash them well. Cut the onions into half rings and the carrots into thin strips.
  2. Take a frying pan, throw butter on it and melt it. Then add chopped vegetables to the oil and simmer for 6-7 minutes, stirring constantly.
  3. Cut the chicken liver into small pieces and add to the stewed vegetables. Pour milk over everything and cook until the liquid has evaporated by half.
  4. Now season the liver with salt and spices to taste, add tomato paste and stir well with a wooden spatula. Cook the dish for a few more minutes with the lid on.
  5. At the end of cooking, squeeze the garlic into the gravy using a garlic press. Stir and remove the treat from the heat.
  6. Spread the gravy on top of any side dish and serve immediately.

  This delicious chicken liver sauce is perfect for spaghetti, rice, buckwheat or any kind of potato.