How to make liver gravy

When buying the liver will pay attention to the following points: it must be fresh, not defrosted from a younger animal. It is best to take beef or veal, it has more nutrients, it is softer and sweeter in taste. However, the fit and pork, and chicken.

Wash liver and soak in milk or cream, it will become more soft. Remove the liver, all veins and films, especially they do not like children and the elderly. Cut soaked the liver in small pieces – not more than 3 cm Pieces of larger size is likely to be dry.

Finely chop the onion, crush a couple of cloves of garlic and fry in sunflower or olive oil. Along with the onions, fry the liver briefly, just until it changes colour. Remember, the longer you fried the liver – the harder it will be. When the liver begins to acquire a brown appearance, add salt and pepper to taste.

Roast pour the cream or sour cream (or a mixture of sour cream with the cream). If too thick – add boiled water. Bring it to boil and simmer on low heat for 10-15 minutes.

If you like sauce a lot, make the dish more liquid. Sauté 1-2 tablespoons of flour in butter, dilute with cold water and gradually add to the gravy, stirring constantly. Thus, you will get a thick sauce without lumps.

Instead of cream and sour cream can use tomato paste or grated tomatoes. In this case, fried with onions liver add the crushed and peeled tomatoes, or tomato paste. Pour a small amount of water and simmer, covered for 10-15 minutes, then add a couple tablespoons of roasted flour to make sauce thicker.

In case you are dealing with a hard and old liver, full of veins and films, try to do so: boil it in one piece in salted water (water should only close the liver). Turn the cooked liver through a meat grinder and add the fried onions. Pour cream or sour cream, simmer until thickening of the sauce.