Beef liver sauce

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make beef liver gravy? First, prepare the necessary ingredients. I have beef liver, but you can replace it with pork, chicken or turkey. Please note that cooking times may vary. You can use fresh or frozen liver. The frozen product must first be defrosted on the bottom shelf of the refrigerator.

2. STEP 2

   

   Wash the liver, cover it with water and leave it for 30 minutes so that the bitterness goes away. Then drain the water, rinse the liver again, dry it and remove the films and veins.

3. STEP 3

   

   Cut the liver into small cubes.

4. STEP 4

   

   Peel the onion and cut into half rings. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water.

5. STEP 5

   

   Wash the dill, dry and finely chop.

6. STEP 6

   

   Add flour and spices to the water and mix thoroughly, breaking up all lumps until smooth.

7. STEP 7

   

   Heat vegetable oil in a frying pan over medium heat. Add the onion and fry, stirring, for 3-5 minutes until golden brown.

8. STEP 8

   

   Add the chopped liver to the pan and fry, stirring, for 5-7 minutes or a little longer until cooked. The time is approximate and depends on the chosen liver (young or older animal), as well as your personal preferences. Focus on your technique, products and your own taste.

9. STEP 9

   

   While stirring constantly, pour the flour mixture into the liver and bring to a boil over low heat.

10. STEP 10

    

    Add dill. Simmer the gravy for another 1 minute. If necessary, add more spices to taste. Turn off the heat.

11. STEP 11

    

    Serve the gravy with any side dish, garnishing with fresh herbs if desired. Bon appetit!