Chicken liver goulash. Cooking beef liver goulash Liver goulash with milk

The traditional dish of the Hungarian shepherds, which they cooked on fires in camping boilers, is goulash. Outwardly, it looks like a thick rich soup with pieces of meat in a rich gravy (sauce). One of the most popular products for preparing this dish is beef liver, which can retain its beneficial properties during heat treatment.

A generalization of the practice of experienced chefs indicates that the success of the implementation of any recipe depends on the observance of the basic principles of preparation and preparation of the dish.

No. p / p	Principles	Ingredients
		Liver	Gravy
	Knowledge of selection criteria	Appearance of a fresh product: a smooth elastic shiny surface of ripe cherry color, without damage, stains and scratches. Smell - sweetish without sourness, as a sign of depravity	Selection of products corresponding to the selected specific recipe
2.	Proper preparation of all components	Pre-soak in warm water/milk to facilitate processing, eliminating bitterness. Short-term pickling in an acidic marinade (lemon juice, lime, vinegar), sprinkling with baking soda - to give softness	Selection of necessary aromatic spices: to mask the specific taste of the liver (pepper, sage, thyme). Selection of products, spices for the purpose of preparing gravy
3.	Processing quality	Removal of film, veins, vessels	Cleaning vegetables from sand, earth and washing in running water. Cutting them into the desired sizes and shapes (half rings, straws, sticks, cubes)
4.	Procedure	I - cutting into pieces up to 2 cm in size, which allows you to keep the juiciness and softness of the product. For ease of slicing, the liver can be held a little in the freezer of the refrigerator. II - drying them in a towel. III - rolling the pieces in flour / breadcrumbs in order to concentrate the juice in them	Preparation of gravy in the remaining liquid after frying on the remaining viscous liquid from frying the liver with the addition of ingredients provided for by a specific recipe (cream, sour cream, yogurt, tomato paste, mayonnaise, etc.). Adding salt at the end, not at the beginning of cooking, (to avoid liver stiffness)
5.	Compliance with time and temperature regimes	Roasting time - up to 5 minutes. on each side (until a crust forms). Stewing with gravy - no more than 15-20 minutes.

Beef liver goulash - a classic recipe

Beef liver goulash with gravy is the base among many dishes from this product.

To prepare such a “classic of the genre” of modern culinary dishes, you will need the following ingredients (based on 4 servings):

• liver (beef, veal) - 900 g;
• onion
• garlic - 3 small cloves;
• carrots - 1 pc.;
• Bulgarian pepper of bright color - 1 pc. (large size);
• whole milk - 150 ml;
• wheat flour (sifted) - ½ tbsp.;
• sour cream (cream) - 3 tbsp. l.;
• tomato paste or chopped fresh tomatoes - 1 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• a mixture of spices - to taste;
• boiled water - up to 150 ml;
• salt - 2 tsp

After the appropriate preparation of all the components of the goulash for its preparation, the following actions should be carried out:

1. Fry the onion sliced ​​in half rings in vegetable oil until slightly golden for 5 minutes.
2. Transfer the fried onions to a separate bowl.
3. Put the pieces of the prepared liver in the oil remaining after this and for 5 minutes. without adding fire, fry them on both sides.
4. Add chopped vegetables, mix gently, pour boiled warm water over it and cover for stewing for no more than 3-5 minutes.
5. In parallel, gravy is prepared in a separate container by mixing sour cream / tomato paste or crushed tomatoes, chopped garlic.
6. Gravy is added to the slow-boiling mixture of liver and vegetables and, after stirring, is covered with a lid to stew for 15 minutes. For 5 min. until fully cooked, add salt, spices. After that, this dish can be served hot, combined with various side dishes and salads.

Quick Recipe

The preparation of such goulash consists of the following ingredients:

• liver - 1 kg;
• small bulbs - 4 pcs.;
• olive oil - 2-3 tbsp. l.;
• mayonnaise or sour cream - 4 tbsp. l.;
• soy sauce 5 tbsp. l.;
• allspice, mustard - to taste.

Step by step cooking "quick" goulash:

in cream

To implement this option, the following ingredients are used:

• liver (cut into strips) - 0.5 kg;
• cream (30%) or low-fat natural sour cream - 3 tbsp. l.;
• onion - 1 pc.;
• chicken broth - 1 cube;
• boiled water - 1 tbsp.;
• butter - 3 tbsp. l.;
• salt, ground black pepper - to taste.

A feature of the preparation of seasoning for this dish is the use of chicken broth dissolved in water along with cream, onions, and spices.

After its combination with fried liver, goulash should boil for only 5-7 minutes.

It is allowed to use not butter, but vegetable oil for frying all ingredients. In this case, cream compatible with it should be added at the end of the preparation of seasoning along with spices.

With white wine

The recipe for this dietary dish is of French origin.

It uses products such as:

• liver - 0.5 kg;
• dry white wine - ½ tbsp.;
• cream (up to 30% fat) - ¼ st.;
• grapes (cut pitted berries) - 10-12 pcs.;
• butter - 30 g;
• olive oil (unrefined) - 3 tbsp. l.;
• basil, dill (finely chopped) - 1 tsp each;
• spices (ground black pepper, salt) - to taste.

Beef liver goulash with gravy in this case has some nuances of liver preparation. This applies to marinating sliced ​​​​its slices after washing and cleaning from the film, streaks in a mixture of wine, cream, basil 0.5 tsp.

The duration of this workpiece in the refrigerator is 1 hour with periodic shaking for uniform pickling. After this time, the liver should be treated with flour / breadcrumbs, and then fried in melted olive oil.

The next steps are as follows:

There are other options for making liver goulash with white wine. Their distinctive feature is the use of a classic recipe without marinating the liver.

In this case, it is added during cooking along with water and several other ingredients, in particular:

• garlic - 2-3 cloves;
• sunflower oil,
• small onion - 1 pc.;
• cumin, cinnamon, red pepper (ground), salt - to taste.

with mayonnaise

The recipe for preparing such a liver goulash is not much different from the classic version. An exception is the minimum amount of products for gravy with the replacement of cream, sour cream with high-quality fat mayonnaise.

To prepare it for 4 people you will need:

• liver - 800 g;
• mayonnaise - 2-3 tbsp. l.;
• onion - 2 pcs. small size;
• garlic - 3-4 peeled teeth of medium size;
• vegetable oil - 3-4 tbsp. l.;
• water - up to 800 ml;
• salt - to taste.

Some users share a simple way to prepare it, consisting of just a few processes, namely:

With tomato sauce

Ingredients:

• liver - 800 g;
• tomato paste (chopped fresh tomatoes) - 5-6 tbsp. l.;
• onion - 2 pcs. medium size;
• water - 250-300 ml;
• vegetable oil -3-4 tbsp. l.;
• salt, spices - to taste.

After processing and frying the liver, gravy is prepared by known methods.

For this you need:

In creamy sauce

The gravy in this form has much in common with the methods of preparing beef liver goulash using cream. The word "sauce" (sauce) in translation from French means "gravy". There are different options for creamy sauce as an addition to the liver prepared according to the classic recipe.

For one of the methods, ingredients such as:

• liver - 700-800 g;
• cream with a fat content of 10% - 1 l;
• fresh tomatoes - 2 pcs.;
• oil (vegetable) - 30 ml;
• onions - 2 pcs.;
• salt - to taste.

Cooking is carried out within 50-60 minutes. in this order:

The set of ingredients can be reduced to a smaller number, namely:

• liver - 500-600 g;
• onions - 1-2 pcs.;
• cream - 200 ml;
• spices (salt, basil, marjoram) - to taste.

Unlike the previous recipe, fried finely chopped onions are combined with previously prepared liver. This tandem is stewed until all the liquid has evaporated and a golden crust appears on the liver.

With vegetables

The compatibility of the liver with different vegetables allows cooks to create a variety of dishes, rich in different aromas and tastes. Here is one of the successful recipes proposed by a lover of experiments.

It uses vegetables such as:

• onion - 500 g;
• bell peppers of different colors - 3 pcs.;
• hot pepper (any variety) - 1 pc.;
• tomatoes (fresh) - 4 pcs.;
• greens (cilantro, parsley, dill) - 1 small bunch each;
• spices (ground black pepper, salt) - to taste.

Cooking order:

There is an even more simplified cooking method due to the minimal use of vegetables (1-3 onions and 1 carrot).

To do this, do the following:

1. Prepare and fry 400 g of liver according to the classic recipe.
2. Pass the diced onion and grated carrot.
3. Put the liver on top, salt and pepper, and then fry over moderate heat for 5-10 minutes. with constant stirring.

With onion

Beef liver goulash with gravy, where only onions are used from all vegetables, even novice cooks can cook.

For this, based on 1 person, you will need:

• liver - 500 g;
• onion - 1 pc. large size;
• spices (bay leaf, ground pepper, salt) - to taste.

In this case, chopped raw onions are added to the liver prepared according to the classic recipe along with bay leaf.

All this mass is carefully mixed and, with constant stirring, is stewed over low heat for 15 minutes. Then you should add salt, stir again, turn off the stove and let the goulash brew under a closed lid for 5-10 minutes.

milk gravy

It will take 250 g (1 tbsp. Milk) and 2 tbsp. l. sour cream. Preparation of the liver, vegetable ingredients (onions, carrots, tomatoes) is carried out according to the classic recipe.

Here, depending on individual tastes, you can use different spices (bay leaf, coriander, ground cumin, cumin, turmeric, black / red ground pepper or a mixture thereof, etc.).

The specificity of the gravy is to add the liver and vegetables to the mix for 15 minutes. until the dish is ready: first - sour cream, then - milk (with an interval of 5 minutes). Before turning off the fire, it should be supplemented with spices and salt, mix gently, and then let it brew under a covered lid in a warm place for up to 15 minutes.

In order to increase the density of the gravy, you can use flour (1 tsp). First, it must be diluted in warm flour water, then added to the liver with milk, and after bringing to a boil, turn it off.

With mushrooms

Due to the good compatibility of mushrooms with liver, goulash acquires a special lightness. Such a harmonious property, like the liver, allows you to reduce the cooking time. This is especially evident when using champignons, which do not require long-term heat treatment.

Here the products are used in the following proportion:

• beef liver - 400 g;
• mushrooms - 5 pcs. (large);
• onion - 2 pcs. (medium size);
• tomato paste - 100 g;
• sour cream - 200 g;
• vegetable oil - 150 g;
• wheat flour - 0.5 cups;
• greens (parsley, dill) - at the discretion;
• garlic - 2-3 medium-sized cloves;
• spices (pepper, salt, etc.).

Cooking algorithm (step by step):

1. Prepare the liver and place in a separate container.
2. Mushrooms cut into plates, fry for about 5-7 minutes. on the oil left after the liver.
3. Add prepared mushrooms to the liver.
4. Fry chopped onion in the form of half rings and chopped carrots, then send them to a container with the main ingredients.
5. Prepare seasoning: add sour cream with tomato paste to the calcined flour in a dry frying pan and boil this mixture for up to 5 minutes. on a small fire. To obtain the desired consistency, the addition of warm boiled water is allowed.
6. Combine the prepared seasoning with the rest of the ingredients, add the rest of the ingredients (chopped herbs / garlic, spices, salt). After 5-7 min. put almost ready goulash in a warm place for infusion for no more than 20 minutes.

with chicken hearts

Beef liver goulash with gravy can be prepared in combination with the main product with chicken hearts.

The composition of all ingredients is as follows:

• liver and hearts - in equal proportions (for 2 persons, 300 g each);
• carrots - 1 pc. (large);
• onion - 2 pcs. (medium size);
• milk + sour cream - 250 ml each;
• vegetable oil - 150 g;
• greens (onion sprouts, fresh dill / parsley / basil) - in arbitrary volumes;
• spices (pepper, salt) - to taste.

In this case, the traditional preparation of the liver should be preceded by a short preparation of more elastic hearts. This consists in their short-term welding, which can be done during manipulations with the liver. After that, they must be cut in half, combined with fried liver and stewed within 5-7 minutes.

Upon completion of this thermal preparation, the mixture should be combined with offal, add all the seasonings and leave on low heat for another 15 minutes. Before serving, goulash should brew a little.

with beans

The use of the liver in tandem with beans allows you to give the dish a special delicacy, as well as minimize the use of other products.

The following ingredients are used here:

• liver - 400 g;
• red beans (canned) - 200 g;
• sour cream - 250 g;
• onions and carrots - 1 pc. medium size;
• green spices (dill, parsley) - at the discretion;
• seasonings, a mixture of ground peppers, salt - to taste.

The sequence of cooking the liver/vegetables remains the same. Beans are added after these products are combined, after which the whole mass is poured with sour cream. This is followed by a 10-minute stew with the addition of spices, before use, add the selected greens in chopped form.

With sweet peppers and tomatoes

The combination of beef liver with sweet peppers and fresh tomatoes enhances its juiciness and tenderness of taste.

This goulash consists of the following products:

• liver - 600 g;
• sweet red / yellow pepper and tomato - 1 pc. (large size);
• carrot 1 pc. medium size;
• cream - 500 g;
• butter - 200-250 g;
• onion (large) - 1 pc.;
• aromatic spices - optional;
• fresh herbs (parsley, dill, basil) - in arbitrary volumes.

The essence of the preparation is as follows:

1. Processing and bilateral frying of the liver in butter.
2. Preparing the gravy, starting with sauteing chopped onions with chopped carrots, and then adding diced peppers and small pieces of tomato, peeled from the skin.
3. Stewing vegetable dressing for gravy (5 min.).
4. To the sauce obtained in it, boiling over low heat, slowly add the cream.
5. Add the resulting gravy to the cooked liver, then add salt and spices. Simmer for about 15 minutes, and at the end of cooking, sprinkle with herbs.

In a slow cooker

Using a slow cooker, unlike other kitchen utensils, allows you to quickly and timely prepare delicious goulash. According to many housewives, in this case, the liver retains its juiciness, and the gravy becomes more saturated.

For this method, ingredients such as:

The cooking algorithm is as follows:

1. Peel the liver, then roll its small cubes in flour.
2. Chop vegetables.
3. Pour oil into the bottom of the bowl, after heating it, place the onion in it and cook in the “Frying” mode for 4 minutes.
4. Add the prepared liver to it and fry until the bleeding stops.
5. Supplement the contents of the bowl with carrots (for frying for up to 3 minutes).
6. After this time, pour in water, focusing on the desired consistency of the dish, and then switch to the "Extinguishing" mode for 20 minutes.
7. Then open the lid and add the flour (using a sieve).
8. Gently mix the whole mass and cover the lid.
9. For 5 min. before the end of cooking, indicated on the timer, open the lid and taste the dish.
10. The signal for the end of the multicooker program informs about the complete readiness of the goulash.

Delicious goulash from beef liver can be prepared according to other recipes. By varying the products in the gravy, it can acquire a wide variety of taste qualities. So don't be afraid to experiment with new ingredients and create signature dishes.

Article formatting: Anna Vinnitskaya

Video on cooking liver with gravy

Delicious liver with sour cream and tomato sauce:

Rating: 3.8/ 5 (3 votes cast)

I am glad to welcome you back to the culinary blog!

I want to tell you how I cooked goulash from the liver.

This dish will perfectly complement any side dish of cereals, potatoes or pasta, suitable for breakfast, lunch and dinner. Although liver goulash is an everyday dish, it is very tasty, nutritious and healthy. For cooking, you can use any that you prefer: pork, beef or chicken.

In general, the liver must be included in the diet at least 1-2 times a week, because. it contains a lot of nutrients, trace elements and essential amino acids. The liver is especially recommended for children, pregnant and lactating mothers, as well as people suffering from kidney and heart diseases. In general, if you want to feed your family with healthy and tasty food, do not forget about this product and cook goulash from the liver. And on the site http://female-happiness.com/ you can find useful recipes, as well as self-care tips and a lot of other useful information for women and girls.

Liver goulash prepared from the following ingredients:

1. 500-600 gr. liver:

2. 2 heads of onions;

3. 2-3 tablespoons of sour cream;

4. 1-2 tablespoons of flour;

5. 2 laurels;

6. 2-3 tablespoons of vegetable oil;

7. a little salt, pepper and your favorite seasoning.

How to cook liver goulash?

Before cooking goulash from the liver, it must be soaked to remove the characteristic bitter taste. It is better to soak in milk for a couple of hours.

Then we dry the liver and cut it into small cubes.

Peel the onion and cut into cubes. We heat a deep frying pan, pour vegetable oil and fry.

When the onion becomes transparent, send the liver to it. Mix everything well and fry the liver until a crust forms, salt to taste.

Then fill the liver with drinking water, so that it slightly covers the contents of the pan, and simmer over low heat for 10 minutes.

After 10 minutes, add sour cream to the liver goulash and simmer until almost cooked (it is important not to overcook the liver, otherwise it will become tough and not tasty).

In half a glass of water, dilute the flour, breaking up the lumps well, and add to the contents of the pan. Mix the dish well until it thickens.

We put lavrushka, pepper and seasoning, stew for a couple of minutes and set aside.

If you have a slow cooker, then you can cook delicious tender goulash not only from the liver, but also from any meat.

Liver goulash - a delicious and easy recipe, 3.8 out of 5 based on 3 ratings

More interesting recipes:

Goulash from the liver is prepared in almost the same way as from meat. According to my recipe, it turns out to be very tasty and fragrant, with gravy, which can be poured over the side dish. In order for the whole dish not to be bitter as a whole, the liver must be soaked in milk.

Beef or pork liver, at your discretion, wash and cut into small pieces.

Put the liver in a deep plate and pour in 100-150 ml of milk. Leave all this for 30-40 minutes so that the liver gets rid of bitterness. In the meantime, you can work on vegetables for goulash.

Peel the onion and cut into half rings.

Peel carrots, cut into cubes. Cut sweet bell pepper into strips.

Heat the vegetable oil in a frying pan and fry the onion for 5 minutes.

Drain the milk in which the liver was soaked. Roll each piece in flour.

Put the liver to the onion and continue to fry, 3-5 minutes over moderate heat.

Add carrots and bell peppers. Pour a little water (100 ml.), Stir, cover and leave to simmer for 10 minutes.

Add sour cream, tomato paste, chopped garlic to the pan. Season with black ground pepper, thyme. Salt, if necessary, add a little more water, mix. Cover with a lid and leave to simmer for 15 minutes.

Serve ready-made liver goulash with potatoes or boiled buckwheat. You can put it with gravy on top of the side dish. It turned out very tasty.

Bon Appetit!

Delicious goulash can be prepared not only from beef pulp, but also from offal. Due to the use of gravies and proper cooking, the dish becomes very appetizing and literally melts in your mouth. By varying the composition of spices, it is possible to obtain a different final taste.

Consider a few tried and true recipes that will allow you to prepare a delicious dish for various side dishes.

Beef liver goulash recipe with gravy

Many do not like the liver, because it turns out dry and bitter. In fact, this offal is quite appetizing, but it must be cooked correctly, considering the existing rules. Strictly follow this recipe in order to appetizingly cook the liver. Ingredients are for 6 servings.

For beef goulash with gravy, prepare the following set of ingredients: 800 g of liver, a couple of onions, 150 ml of milk, bell peppers, carrots, 75 g of flour, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of tomato paste, 2 garlic cloves, a little thyme, salt and pepper.

Everything is prepared in this way:

Veins, films must be removed from the liver, and after that, wash it and dry it with napkins. Divide into small cubes, put in a bowl and cover with water. Leave at room temperature for 30 minutes;

Peel the vegetables thoroughly and cut: carrots into small cubes, onions into half rings, and pepper into strips. Pour the flour into a bowl, put the slices of the liver there and mix thoroughly;

In a frying pan, heat the oil and fry the onion in it until golden brown, and after that, put the liver and continue cooking for 5 minutes, stirring occasionally. Add peppers, carrots and about 100 ml of water. Mix everything, boil and cover with a lid. Cook everything for 10 minutes. on a small heat;

Finely chop the peeled garlic and mince the thyme. After the allotted time, add sour cream, tomato paste, garlic, thyme, salt and pepper. Mix everything and add 4 tbsp. spoons of water. Simmer covered for 15 minutes. Then leave to infuse for 15 minutes. Serve with any side dish.

beef lung goulash recipe

The lung is not a famous by-product, but in fact it is possible to cook a very appetizing dish from it. The main thing is to follow some culinary rules.

Necessary components: 0.5 kg of lung, 355 ml of broth, 0.5 teaspoon of chopped coriander, 4 garlic cloves, 2 tbsp. spoons of tomato paste, salt, pepper, carrots, onions, bell peppers, 3 tbsp. spoons of butter and herbs.

Everything is prepared in this way:

In the first step, soak the lung in water for a couple of hours. A similar procedure is needed in order to get rid of excess blood. During this time, it is recommended to change the fluid several times. After this, rinse the offal in running water, dry and cut into slices about 3x1 in size. Put it in a large pan, add a glass of water and press down on top with a plate or a smaller diameter lid. Boil over medium heat for half an hour, adding hot water if necessary. In order to get rid of the resulting foam, rinse the lung slices in running water;

Peel the carrots and rub them on a large grater. Remove the seeds and veins from the pepper, and then, together with the onion, cut it into half rings. Add vegetables to light and fry in oil. Until brown or soft. After this, put the pasta and broth. Simmer everything for 15 minutes. At the end, you need to add spices and chopped garlic. Serve with chopped greens.

Beef heart goulash

The heart is a famous offal from which many different dishes are prepared. In order for the product to become soft and tender, you need to follow these recommendations. The perfect side dish for this dish is boiled rice. The number of ingredients is calculated for 4 parts.

To prepare goulash, you should take the following components: a heart weighing approximately 450 g, 3 large sugary peppers, chili, a large onion, 225 g canned chopped tomatoes, 2 tbsp. broth, 5 slices of bacon, 1 tbsp. a spoonful of paprika and vegetable oil, 2 tbsp. spoons of starch, salt and pepper.

Everything is prepared in this way:

To begin with, start preparing the heart, from which you need to remove the veins, film and fat. Cut it into a medium sized cube. Cut the peeled onion into half rings, and the bacon into a cube. Chili must be cleaned of seeds and veins so that the dish is not too hot. Cut it into small pieces. Peel the sweet pepper and cut it into strips;

Take a cast iron pan and heat oil over medium heat. Fry the bacon there for a couple of minutes. Then add the onion, and when it becomes transparent, put the chili and paprika. After a minute, transfer the contents to a plate and fry the heart in the same oil. When it becomes rosy, then add the fried onions, peppers and tomatoes. Strictly put salt, ground pepper to taste and pour in the broth. The main thing is that its tier covers the meat. After boiling, put the pan in the oven, which must be heated to 200 degrees. Cooking time - 1.5 hours;

Mix starch with 2 tbsp. spoons of water and when the heart is ready, pour the mixture into the pan. Serve goulash with gravy that should thicken.

Recipe for beef goulash in a slow cooker

Today, many housewives use a slow cooker to prepare a variety of dishes. Goulash in it turns out to be very appetizing, juicy and tender. The number of ingredients is calculated for 3-4 shares.

You should take the following products: 600 g of beef, a couple of onions, bell peppers, 3 tbsp. spoons of tomato paste, 2 tbsp. spoons of sour cream, 1 tbsp. a spoonful of flour, carrots, 1 tbsp. water, 50 g of herbs and oil, salt, pepper and spices.

Everything is prepared in this way:

Rinse the meat, if necessary, remove films, fat and divide into medium-sized cubes. Pour the oil into the bowl and select the “Frying” mode in the multicooker. Set the time to 30 minutes. When the oil is hot (after about 10 minutes), brown the beef there on all sides;

Peel the pepper and onion, cut into cubes, grate the carrots, and then add to the meat. For sauce, combine water, sour cream, tomato paste and flour. Mix everything with a whisk. Add the sauce to the bowl and turn on the “Stew” mode. Cooking time 1.5 hours. After the beep, add chopped herbs, close the lid and leave for another 15 minutes. insist.

spicy beef goulash recipe

This dish is for lovers of spicy and spicy. This goulash pairs deliciously with plain rice and mashed potatoes. The perfect dish for winter when you need to warm up. Ingredients are for 6 servings.

For this beef goulash recipe, the following products should be prepared: 600 g of beef, 300 g of onions, bell peppers and tomatoes, 335 g of parsley, 100 g of vegetable oil, a couple of bay leaves, 5 g of chili, salt and pepper to taste.

Everything is prepared in this way:

Pour vegetable oil into the pan and fry the beef slices on it. Later, after the meat becomes rosy, pour boiling water in such a quantity that the tier of water is 2 fingers higher than the beef. Simmer over low heat;

Cut the peeled onion and pepper into large slices, and then fry separately in oil. In another pan, fry huge slices of tomatoes. Add all the vegetables to the meat and put the spices with chopped herbs. Simmer over low heat until done.

We have presented you with especially primitive recipes that allow you to prepare a very appetizing and truly satisfying dish from the available ingredients. Be sure to cook it for your family. Good appetite!