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Braised liver with gravy. Video
The liver is one of the healthiest foods. It contains a large amount of vitamins, iron and minerals that are necessary for the normal functioning of the body. Fried and stewed liver is considered especially tasty, which can be served every time with a different gravy.
Gravy with sour cream and tomato
Ingredients: – 250 g sour cream; – 1 tbsp. a spoonful of flour; – 1 tsp of tomato paste; – 150 ml of water or broth; – 1 tbsp. a spoonful of butter; – salt and black pepper to taste.
Melt the butter in a skillet and fry the flour in it for 2 minutes. Add tomato paste and water. Season with salt and pepper. When the gravy comes to a boil, put the sour cream in it, reduce the heat and simmer for about 7 minutes over low heat, stirring constantly. Add the cooked liver to the gravy and bring to a boil. Turn off the heat, place the dish on plates and serve.
Sour cream in this recipe can be replaced with a glass of heavy cream. You can also add some paprika to the gravy.
Ingredients: – 200 ml of heavy cream; – 1 tbsp. a spoonful of granular mustard; – 2 tbsp. tablespoons of finely chopped parsley; – 1 clove of garlic; – salt to taste.
Bring the cream to a boil in a deep saucepan. Reduce heat. Add mustard and garlic passed through a press, salt to taste. Mix everything and simmer for 3 minutes, stirring constantly. Place finely chopped parsley in a saucepan. Pour the gravy into a deep bowl and place the fried liver pieces in the middle. Serve with a sprig of parsley.
To make the liver very tasty, it must be steamed in this gravy. Then it will be saturated with spices, will be juicy and tender.
Ingredients: – 2 tsp paprika; – 1 tbsp. a spoonful of starch; – 2 cloves of garlic; – 2 tbsp. tablespoons of tomato paste; – 3 tbsp. spoons of soy sauce; – 1 tbsp. a spoonful of sugar; – salt to taste.
Dissolve starch and sugar in soy sauce. Add tomato paste and mix everything thoroughly. Put garlic and paprika passed through a press in the sauce. Stir again. Pour the cooked sauce over the fried liver and simmer in it for about 5 minutes. If the gravy is too thick, you can add a little water. Season with salt to taste and turn off the heat.
Gravy with cognac and orange juice
Ingredients for 500 g of liver: – 25 ml of brandy; – 1 teaspoon of oregano; – orange; – 1 teaspoon of mint; – salt and pepper to taste.
Pour brandy into the pre-fried liver and simmer it in it for 3 minutes. Season with salt and pepper to taste. Then add the juice of one orange, oregano and mint. Cook the liver in this gravy for about 7 minutes, with the lid closed. This must be done over low heat. Serve with tender mashed potatoes or boiled rice.