You will need
- For the first and second recipes: pork liver
- 1 carrot
- 1 onions
- 175 ml of water
- Bay leaf
- flour for breading.
- For the third recipe: liver
- 2 medium onions
- sour cream
- spices and salt to taste
- 3 tablespoons cream cheese
- For the fourth recipe: liver
- 1 onion
- sour cream
Typically, the gravy is prepared from the liver. For example, the gravy of pork liver with vegetables. To start rinse the liver under running water and peel off the film. Then cut into small pieces. Slice the onion and grate carrot on a coarse grater. Salt liver, roll in flour and fry in vegetable oil until Golden brown. Now add the onions and carrots. Simmer for 2-3 minutes, then add water and Bay leaf. Continue sautéing until tender.
The ingredients for this recipe are the same as for the previous one. The dish is prepared almost the same, but the carrots cut into slices and slices of the liver do not need to pyrovate in flour. Liver it turns in natural sauce, but if sauce seems too liquid, you can add a tablespoon of flour for thickness.
Fry the onion and chopped tomato. In a pan, add the liver, salt, add the spices and saute with the vegetables for 5 minutes. Now add the sour cream, cream cheese and juice of half a lemon. Stir and simmer for another 10 minutes. The finished dish sprinkle with herbs and leave under the lid for another 5 minutes.
You can do without carrots and tomatoes. Chopped liver, roll in flour, fry in a skillet. Then add 3 tablespoons of vegetable oil and 2 cups of water. Simmer. After 10 minutes, add the chopped onions and sour cream. After 15 minutes the dish can be served to the table.
You can make creamy yogurt gravy. Liver saute and cook as in previous recipe, but oil and water add very little. At this time, prepare the sauce. Mix 1.5 tablespoons of sour cream and 100 ml (about half a Cup) of yogurt. Add a pinch of Basil, a little oregano, salt and pepper. Add the gravy to the liver and continue to simmer for a bit.
To the liver is not bitter, you can soak it in milk for 1-2 hours.