Main Page
Fast and tasty
Beef liver in Stroganov style

Beef Liver Stroganoff

Tender, delicious liver in a sour cream sauce that you can serve without any side dish at all. This recipe is a real lifesaver when you're short on time for dinner — quick to make and full of flavor.

Polly

Recipe author

Composition / ingredients

Servings:

Beef liver

500

Sour cream

300

Onion

200

Ground black pepper

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 10 g

Fats 44 % 12 g

Carbohydrates 19 % 5 g

171 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:

First, prep everything. Clean the membranes off the liver — it's easiest to do while the liver is still partly frozen, if you started with frozen. Cut the liver into strips. Fry the onion in vegetable oil until golden, then add the liver. Sear the liver on all sides, stir in the sour cream, and simmer for 15 to 20 minutes (you can swap the sour cream for heavy cream). Check and stir now and then. It's best to salt the liver near the end, when the dish is almost done. Beef liver stroganoff pairs beautifully with rice or mashed potatoes. If you can find it, veal liver is the way to go. If you're using liver from an older animal, soak it first in milk or water — the older the animal, the longer it needs, anywhere from 30 minutes to 4 hours. Just don't overcook the liver: it's done when it still has the slightest bit of resistance, at which point pull it off the heat and let it rest, covered, for a few minutes.