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Liver Stroganoff

southern.chef's picture
This liver stroganoff is a beef liver recipe prepared with sour cream. Cooked with mushrooms and green onions, this beef liver stronganoff serves as a good side for meals. Savory and creamy, the beef liver strongaoff can be served over rice or noodles.
Ingredients
  Calf/Beef liver 1 1⁄2 Pound
  All purpose flour 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  All purpose flour 3 Tablespoon
  Canned consomme 10 1⁄2 Ounce, undiluted (1 Can)
  Freshly ground pepper 1⁄2 Teaspoon
  Hot sauce 6 Drop
  Sour cream 8 Ounce (1 Carton, Use Commercial Variety)
  Hot cooked noodles/Rice 1⁄2 Cup (8 tbs)
Directions

Dredge liver in flour; cook in 2 tablespoons butter in a large skillet just until it loses its pink color and is lightly browned.
Remove and set aside to cool.
Cut into narrow strips.
Saute mushrooms, green onions, pars ley, and garlic in 1/4 cup butter.
Blend in 3 tablespoons flour; cook 1 minute, stirring constantly.
Gradually stir in consomme; add pepper and hot sauce.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Add liver to sauce, and simmer 10 minutes.
Remove from heat, and stir in sour cream.
Heat thoroughly, but do not boil.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Beef

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