Beef Liver Stroganoff with Sour Cream and Tomato Paste

Cooking method

1. Step 1:

   

   Gather the ingredients on the list. If the beef liver is frozen, thaw it ahead of time by moving it from the freezer to the bottom shelf of the fridge, then rinse it. Place it in a bowl, cover with warm milk, and let it soak for about an hour or longer. Soaking makes the liver softer, more tender, and juicier, and it removes any bitterness and off smell. You can also soak liver in kefir or whey (which gives it a slight tang) or in water with sliced onion and spices.

2. Step 2:

   

   Peel the onion. Rinse it and your knife in cold water so the onion juice doesn't sting your eyes as much, then cut it into small cubes. Scrub the carrot thoroughly with a brush, peel it with a knife or vegetable peeler, and grate it on the coarse side of a box grater.

3. Step 3:

   

   Transfer the soaked liver from the bowl to a cutting board. Remove any bile ducts and membranes, then cut it into medium pieces or small strips.

4. Step 4:

   

   Pour a refined, high-smoke-point vegetable oil into a skillet and heat it. To test the oil, dip in the tip of a wooden spatula — if bubbles form around it, it's ready for the vegetables. First sauté the onion over medium heat until translucent, then add the carrot and cook, stirring, until the carrot is soft, about 2-3 minutes.

5. Step 5:

   

   Add the liver to the vegetables. Keep cooking over medium heat, stirring constantly.

6. Step 6:

   

   Fry for about 3-4 minutes, until the liver is browned.

7. Step 7:

   

   In a separate bowl, stir the sour cream (any fat content) together with the tomato paste until smooth. You can add the sour cream and tomato paste to the dish separately, but mixing them first distributes them more evenly.

8. Step 8:

   

   Sprinkle a thin, even layer of flour over the liver and vegetables, immediately stirring it in quickly.

9. Step 9:

   

   Now pour the sour cream and tomato paste mixture into the skillet. Only at this point, season the stroganoff with salt and pepper to taste, and stir.

10. Step 10:

    

    Simmer the dish over low heat for about 5-7 minutes. Liver toughens with long cooking, so don't overcook it.

11. Step 11:

    

    Serve the beef liver stroganoff for dinner or lunch. Mashed potatoes are the classic side, but it goes just as well with any side dish, salad, or pickles.