You will need
  • - liver - 1 kg, ideally veal, but pork will fit;
  • - milk - 200-250 g;
  • - egg - 1 PC;
  • - sour cream - 100 g;
  • - onions - 1 onion medium size;
  • - bell pepper 1-2 pieces;
  • - carrots - 1 piece medium size;
  • - flour for tie - 1-2 tbsp. spoon;
  • - garlic 1-2 cloves;
  • - refined vegetable oil 3-4 tbsp. spoons;
  • - salt to taste.
Instruction
1
The first thing you need to take action to remove bitterness. Cleaned of films and bile ducts the liver should be thoroughly tenderize with a hammer – to beat to pieces, to the destruction of the structure. The resulting mass is divided with a knife into pieces 4-5 cm to the right of the rectangles will not work, and is not necessary. In the milk beat the egg, mix well. The liver transfer to a bowl, pour the egg-milk mixture and remove in the cold for half an hour.
2
While the liver is prepared for further processing, are vegetables. Peel the onion, pepper free from seeds and cut in thin strips, carrots grate on a coarse grater. In a deep pan, heat, pour in vegetable oil. Fry all in one pan in the order – carrots, peppers, onions until ready to drain juice.
3
Remove liver from milk, the milk does not pour, it is still useful. To let the liquid drain out. Liver roll in flour and add to the vegetables in the pan, mix well. Fry on high heat for 3-5 minutes, stirring occasionally. When all the pieces of the liver will acquire a grayish hue, add sour cream. To salt, stir, put on low heat and cover with lid.
4
Formula milk left over from soaking the liver, you can knock a new batch, but it will be more economical to heat in the microwave or on the fire. Pour the liver and hot milk and let stew on low heat for another five minutes. For a minute or two before the end of the process add the finely chopped or crushed garlic. Close the lid, remove the heat and leave to infuse.
5
Goulash from the liver is well served with boiled rice or mashed potatoes – neutral taste garnish accentuate the taste of the liver, and, bitter and peculiar taste will be. You can also serve with pasta. Garnish be sure to pour the resulting sauce.