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Beef liver stroganoff

Beef Liver Stroganoff

Tender, wholesome braised liver the whole family will enjoy! If you love liver as much as I do, I highly recommend turning it into stroganoff. A rich, thick sour cream gravy is the perfect partner for beef liver.

Anna

Recipe author

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Composition / ingredients

Servings:

Beef liver

500

Onion

Sour cream

125

Flour

Salt

Vegetable oil

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 12 g

Fats 36 % 10 g

Carbohydrates 21 % 6 g

158 kcal

GI: 86 / 0 / 14

Cooking method

Cooking time: 45 min

Step 1:

Gather your ingredients. Choose fresh beef liver with a clean smell and an even color, free of bruising. Any fat content of sour cream works — I use 15%. Feel free to season to taste; allspice berries and a bay leaf are nice additions. Have a skillet and a small saucepan ready, plus about half a cup of boiled water.
Step 2:

Rinse the beef liver well under cold running water and peel off any membranes. Trim away as many of the veins as you can, large and small alike. Cut the cleaned liver into small strips, roughly 1/2 by 1 1/2 inches.
Step 3:

Set the skillet over the heat, let it warm up, and pour in some of the vegetable oil. Add the prepared liver and fry for about five minutes.
Step 4:

Peel the onion and slice it into half-moons (or however you like). Add it to the liver and cook everything together over low heat for 5 to 10 minutes; you can cover the pan with a lid.
Step 5:

In the saucepan, whisk half a cup of water with the flour, stirring constantly so no lumps form. Set it over low heat and warm it, stirring, until it comes to a boil. Add the sour cream, stir well, and bring it back to a boil, stirring the whole time so nothing scorches.
Step 6:

Pour the sour cream sauce over the liver, stir, and season with salt, ground black pepper, and any other spices to taste. Cover and simmer for about 15 minutes.
Step 7:

Serve the liver stroganoff hot. It pairs well with boiled rice, mashed potatoes, or pasta. Spoon the hot side dish onto a plate, add the pieces of liver, and ladle the sauce over everything.

My family is split right down the middle between liver lovers and liver haters. The ones who dislike it can't even stand the smell, while those of us who are fans love both the taste and the aroma of the finished dish. Because of that household divide, I don't make it often — but when I do, I make it well, and most often exactly like this: stroganoff in a sour cream sauce. Not long ago I read that if you trim away all the veins so only clean meat remains, that distinctive liver smell may not show up at all.