Liver – very useful product in which there is a lot of iron and other nutritive matters. However sometimes the liver from long thermal treatment loses juice. Try to make liver gravy for mashed potatoes, rice or buckwheat – knowing several secrets, you will be able to make this dish gentle and melting in the mouth.
It is required to you
- beef
- pork or chicken liver;
- onions;
- garlic;
- sour cream;
- cream;
- water;
- vegetable oil;
- desi;
- salt and pepper;
- tomatoes;
Instruction
1. Upon purchase of a liver pay attention to the next moments: it has to be freshen, not defrozen, from a young animal. It is the best of all to take beef or veal, in it there are more nutritive matters, it is more gentle and more sweet to taste. Nevertheless, will approach both pork, and chicken.
2. Carefully wash out a liver and wet in milk or cream, thanks to it it will become softer. Remove all veins and films from a liver, especially they aren't loved by children and elderly people. Cut the soaked liver small pieces – no more than 3 cm. Pieces of the bigger size, most likely, will turn out dry.
3. Small cut onions, crush couple of segments of garlic and fry on sunflower or olive oil. Together with onions fry a liver, not for long, only before decoloration. Consider, the liver is longer fried – the it will be firmer. When the liver begins to take a ruddy form, add salt and pepper to taste.
4. Fill in roasting with cream or sour cream (or sour cream mix with cream). If it turned out too densely – add boiled water. Let's begin to boil and you weary on small fire of 10-15 minutes.
5. If you love when there is a lot of sauce, make a dish more liquid. Fry 1-2 tablespoons of flour on a desi, dilute with cold water and gradually enter into gravy, constantly stirring slowly. Thus, you receive dense sauce without lumps.
6. Instead of cream and sour cream you can use tomato paste or the wiped tomatoes. In that case add the crushed and skinless tomatoes, or tomato paste to the liver fried with onions. Fill in with a small amount of water and you extinguish a baking plate a cover of 10-15 minutes, then add couple of spoons of the fried flour to make sauce more dense.
7. In case you deal with the rigid and old liver full of veins and films, try to act this way: boil it a whole piece in the added some salt water (water has to close only a liver). Turn the boiled liver via the meat grinder and add to the fried onions. Fill in with cream or sour cream, you extinguish before jelling of sauce.