Gill in sauce
4 servings
30 minutes
Goulash in sauce is an original dish of author's cuisine that embodies the traditions of offal preparation. Its roots can be traced back to ancient rural recipes where nutritious and accessible ingredients were valued. The liver mixture infused with the aroma of fried bacon and onions creates a rich, deep flavor. The addition of flour gives the dish a delicate texture, while tomato puree and sour cream add a pleasant tang and creamy softness. This sauce makes goulash versatile—it can be served with mashed potatoes, porridge, or fresh bread. Its exquisite taste and nutritional value make it an excellent choice for a family dinner or an original culinary experiment.
1
Boil heart, lungs, kidneys, and udder, then pass through a meat grinder.
- Beef heart: 100 g
- Beef lung: 100 g
- Beef kidneys: 100 g
2
Fry finely chopped bacon with onion, add prepared liver, and fry together.
- Lard (back fat): 60 g
- Onion: 2 heads
3
Then sprinkle with flour, pour in water (less than a glass), add salt, tomato puree, and finally add sour cream.
- Wheat flour: 1 tablespoon
- Salt: to taste
- Tomato puree: 1.5 tablespoon
