Recette de cuisineHomemade recipes · Hainaut
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Creamy liver and mushroom goulash

Creamy liver and mushroom goulash

Main dishes

A hearty liver and barley stew, browned in butter and simmered with onions, broth, and cream, enhanced with sautéed mushrooms: a dish for three.

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Recipe from Castelobranco, Rbwtexan (Wikibooks), adapted by Recette de cuisine ·

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This liver stew is cooked on the stovetop: the ground liver is browned, then simmered with onions, broth, and cream. Sautéed mushrooms in butter complete the dish. Serves three.

Ingredients and directions

  • Prep time20 min
  • Cook time25 min
  • Total45 min
  • DifficultyMedium
  • Cooking methodbread

Ingredients

3 people
  • $0.02
  • $2.82
  • $0.15
  • $0.70
  • $0.18
  • $0.02
  • $0.10

Directions

  1. Cut the liver into cubes, place them on a plate, and roll them in flour. ≈ 10 min
  2. Heat the clarified butter and add the liver, stirring constantly.
  3. Add the chopped onions and sauté them until softened.
  4. Pour in half of the broth and let it simmer for 2 to 3 minutes.
  5. Then, pour in the cream. ≈ 3 min
  6. Heat the cream briefly, then pour in the remaining broth and simmer gently.
  7. First, sauté the chopped mushrooms in butter, then add them to the goulash.
  8. Season with salt and pepper. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 400 to 500 grams of liver
  • 1 tablespoon of flour
  • 40 g of clarified butter
  • 100 g of onion
  • 250 ml of broth
  • 125 g of cream
  • 1 to 2 cups of mushrooms
  • 20 grams of butter
  • 1/2 cup of salt
  • 1/2 teaspoon of black pepper

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