Beef Liver Goulash with Gravy
Simple, tasty, and quick. Liver goulash with gravy is a popular main dish served with all sorts of sides. Mashed potatoes are the classic pairing for any goulash, but rice, buckwheat, other grains, and pasta all work beautifully too. For the best results, use liver from young animals and trim away the membrane and any tubes — it makes the goulash even tastier. Round out the plate with vegetables, fresh herbs, and pickles.
Cooking method
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Step 1:
How do you make beef liver goulash with gravy? You'll need beef liver, onion, sweet bell pepper, carrot, flour, tomato paste, sour cream, salt, and sunflower oil for frying.
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Step 2:
Trim the membrane and tubes from the beef liver. Removing the membrane is easy: pour hot water over the liver, catch the edge of the membrane with a knife, and it will peel away easily. Cover the prepared liver with milk and let it sit for 20 to 30 minutes — this draws out the liver's slightly bitter taste.
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Step 3:
Prep the vegetables: peel the onion, carrot, and pepper, and cut them into small pieces.
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Step 4:
Rinse the liver, blot it dry with a paper towel, and cut it into small pieces.
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Step 5:
Dredge the liver pieces in flour.
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Step 6:
In a skillet with oil, first sauté the onion until translucent. Then add the floured liver pieces, stirring so the liver makes even contact with the oil.
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Step 7:
Add the carrot and pepper. Keep cooking gently.
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Step 8:
Add the tomato paste and sour cream. Stir and warm the contents of the skillet through a little.
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Step 9:
Add a little water to thin the gravy to the consistency you want. Simmer the liver goulash until the liver is cooked through.
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Step 10:
Serve the liver goulash with gravy on its own or over a side. Boiled or mashed potatoes, rice, pasta, and buckwheat all make great pairings. Enjoy!
- Liver goulash with gravy comes together the same way as classic beef goulash, but it takes far less time to cook, since liver cooks much faster than beef.
- The right skillet makes a big difference — even a great recipe can fall flat in the wrong pan, so choose one that's a good fit for what you're cooking.
- Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Learn how to gauge frying temperature, pick the best oil for the job, and figure out which oils to skip entirely.
- For more tips and tricks, check out our article: "Cream and sour cream in a creamy sauce: how to keep them from curdling."
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Concentrated milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Sour cream, 30% fat - 340 kcal/100g
- Sour cream, 25% fat - 284 kcal/100g
- Sour cream, 20% fat - 210 kcal/100g
- Sour cream, 10% fat - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrot - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Beef liver - 130 kcal/100g
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