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Stroganoff liver classic

Classic Liver Stroganoff

The classic recipe for liver Stroganoff! Liver Stroganoff is a beloved dish in Russian home cooking, and there's really nothing tricky about it. Every piece comes out meltingly tender, coated in a silky sour cream sauce. Delicious and simple!

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Chicken liver

500

Onion

Tomato paste

Sour cream

Flour

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 14 g

Fats 34 % 10 g

Carbohydrates 17 % 5 g

158 kcal

GI: 80 / 0 / 20

Cooking method

Cooking time: 30 min

Step 1:

Gather all your ingredients. Use fresh liver — bright pink, with no visible blemishes. Pork, beef, or any poultry liver works; I'm using chicken liver. Sour cream of any fat content is fine; you can substitute heavy cream, or mayonnaise (though it's the least preferred). If you don't have tomato paste, ketchup works just as well.
Step 2:

Peel the onion. To make it easier to peel, soak it in cold water for half an hour before cooking — the skin comes right off. Cut the onion into a small dice.
Step 3:

Heat 1 tablespoon of vegetable oil in a skillet. Since we're frying, use a refined oil so it won't scorch — any kind works, from sunflower to olive. Add the diced onion and fry for about 5–7 minutes, until golden.
Step 4:

Lower the heat and sprinkle the flour into the pan.
Step 5:

Add the tomato paste.
Step 6:

Stir in the sour cream, mixing vigorously so no lumps form. The sauce thickens fast, so it helps to add a splash of water and bring it to the consistency of thick sour cream.
Step 7:

Season the sauce with salt. You could add pepper or other seasonings, but the classic version keeps it plain.
Step 8:

Stir the sauce and take it off the heat.
Step 9:

Rinse the liver very well and trim away any membranes and bile ducts. To cut the bitterness, you can soak the liver in milk for 1–2 hours before cooking. Cut it into small pieces.
Step 10:

In a separate skillet, heat the remaining oil, add the liver, and fry over medium heat, turning the pieces, until just cooked through. Liver usually takes about 10–15 minutes — don't overcook it or it will dry out.
Step 11:

Add the sauce you made earlier to the cooked liver.
Step 12:

Stir the liver together with the sauce and serve. The pieces come out tender and juicy in a savory sauce. This dish is good enough to serve on its own, without a side.
Step 13:

Enjoy!