Beef liver stroganoff recipe. Liver beef stroganoff

Calories: Not specified
Cooking time: Not specified

In addition to the classic recipe, which uses beef, beef stroganoff is prepared from other types of meat and even liver. The cooking principle does not change significantly, although many variations on the theme of this delicious dish have appeared. Pieces of meat, poultry or liver are cut into thin long bars, breaded in flour, fried in oil along with onions and poured with sour cream or sour cream sauce - there are different options here. In the proposed recipe, for a richer taste, sour cream is mixed with, which not only improves the taste, but also makes the color of the gravy brighter. But you can exclude this ingredient and prepare beef stroganoff from the liver with sour cream using the classic combination of meat products and sour cream sauce.
To make the liver soft, you don’t need to fry it for a long time, much less stew it. Quite the opposite is true - fast frying ensures that all the juices remain inside the pieces. The liver will cook in sour cream sauce until it is ready, and to prevent it from becoming hard, salt it at the very end of cooking, before adding sour cream to the pan.

Ingredients:
- pork liver – 300 g;
- sour cream 15% fat – 150 ml;
- onion – 1 large head (the size of an apple);
- vegetable oil – 3 tbsp. spoons;
- tomato sauce – 2 tbsp. spoons;
- salt - to taste;
- flour – 1.5 tbsp. spoons;
- coarsely ground black pepper – 2-3 pinches;
- any greens, buckwheat or potatoes, rice, pasta - for serving.

Recipe with photos step by step:

To make the gravy thicker and tastier, add onions to the beef stroganoff. Cut the onion into thin half rings or cubes.

Heat the vegetable oil in a deep frying pan, add the onion and fry over medium heat until the edges begin to brown. Be sure to keep an eye on the onions; we don’t need them to be too fried, they will add a bitter taste to the sour cream sauce.

Tip: to make the liver easily cut into thin strips, you need to wash it, dry it and put it in the freezer for half an hour. After this, when the surface has slightly set and becomes denser, cut the liver into slices, then cut into strips about 5 cm long.

For breading, mix wheat flour and freshly ground black pepper. If desired, you can add other spices along with the pepper or put them in the gravy.

While the onion is being fried over low heat, we place the pieces of liver in flour breading and roll on all sides.

Immediately, before the breading crumbles, add the liver to the fried onions. Stirring, fry everything over medium heat. Time approximately two minutes.

The liver will change color from reddish to brown, but splashes of reddish juice will still be visible here and there.

Turn down the heat to medium. Fry for another two to three minutes, until almost done. When cut or broken inside, the liver will be grayish in color, with no red or pinkish areas.

Preparing sour cream filling for the liver. Mix not very thick sour cream and tomato sauce. You can add salt or spices to taste - at your discretion. No flour is needed, there is enough of it in the breading.

Pour sour cream sauce over the almost finished liver and salt to taste. Mix vigorously so that the flour coating does not stick together and lumps do not form.

Warm up without letting the sauce boil. As soon as it thickens, turn it off and leave it to brew on a warm stove. If the sauce turns out thick, you can dilute it with sour cream or cream.

For a side dish, you can cook whatever you like, but most often you cook buckwheat or make mashed potatoes. Pickled cucumbers, green onions or any greens will be very useful. Bon appetit!

Step 1: Prepare the ingredients.

Step 2: Prepare the sauce.

Step 3: Prepare beef stroganoff.

Step 4: Serve the liver beef stroganoff.

As a side dish for this dish, you can use boiled potatoes, pasta or buckwheat. Rice can also be used.

If you do use frozen liver to prepare beef stroganoff, you must first soak it in milk for about an hour so that it does not taste bitter in the finished dish.

It is best to use fresh liver for this dish. When choosing and buying it, pay special attention to its color. It should have a very bright color and not have any damage on its surface.

Beef Stroganoff Recipes

30 minutes

130 kcal

5/5 (1)

The main components of beef stroganoff were invariably meat and sour cream, but the combination of liver and sour cream can be no less tasty and aromatic. Join us and let's enjoy cooking three different liver dishes together.

Chicken liver beef stroganoff recipe

Kitchenware

• a sharp knife and board will be needed to cut some components;
• nothing will work without a frying pan of a fairly large diameter, preferably with a non-stick coating;

• a wooden spatula or spoon will be useful when stirring the dish;
• It is also better to choose plates in advance for serving beef stroganoff to the table.

General list of products

Frying the liver

Preparing the sauce

Final stage

Video recipe for chicken liver stroganoff

The video below will tell you the sequence of preparing beef stroganoff with chicken liver. You can also evaluate the appearance of the finished dish and decide for yourself whether you want to try this aromatic, tender dish.

Pork liver beef stroganoff recipe

• Cooking time: about half an hour.
• Number of servings: for 2-4 people, depending on the appetite of the eaters.

Kitchenware

• spacious bowls of different sizes for laying out chopped ingredients and conveniently working with them;
• a wooden flat spatula is also needed for stirring the ingredients during frying;

• Of course, we can’t do without a cutting board and a sharp knife;
• a frying pan will be needed to prepare the dish;
• It is better to prepare plates for serving the dish in advance.

General list of products

Cooking beef stroganoff in stages

Preparing Ingredients

Cooking beef stroganoff

1. Heat a frying pan and place the liver in it.
   
   

   Please note that there is no need to add oil!

2. Fry the ingredient for four minutes, while constantly stirring the mass.
   
   
3. After the specified time, add butter and chopped onion to the fried liver.
   
   
4. We continue to fry the resulting mass for another four to five minutes, without stopping stirring it.
   
   
5. When the onion turns golden, add flour and paprika to the pan.
   
   
6. Mix everything thoroughly and fry for another two minutes.
   
   
7. Then add sour cream, mix and cover the pan with a lid.
   
   
8. Simmer the liver mass for five to seven minutes.
9. Then pour in the chopped garlic, stir and remove the dish from the heat.
   
   
10. Place the finished dish on plates and serve.
    
    

Pork liver beef stroganoff video recipe

In this video you can see the entire process of preparing beef stroganoff from pork liver according to the recipe described above.

As you can already see, any liver in a frying pan is cooked almost the same way. Therefore, in the third recipe, I decided to describe the sequence of preparing beef stroganoff from beef liver with sour cream in a slow cooker. Having studied it, you will be able to experiment and make your own adjustments to the process of preparing any type of beef stroganoff from the liver.

Beef liver stroganoff recipe in a slow cooker

• Cooking time: approximately an hour (your participation is 10-15 minutes).
• Number of servings: for 7-9 people, depending on the appetite of the eaters.

Kitchenware

• a multicooker from any manufacturer will be very useful for preparing this dish;
• it is also advisable to prepare several bowls of different shapes and capacities for laying out the chopped ingredients;

• a knife and board for chopping food won’t hurt at all;
• a large wooden spoon will make it easier to stir food during cooking;
• I advise you to prepare plates for serving beef stroganoff in advance.

General list of products

Cooking beef stroganoff in stages

Preparing Ingredients

Cooking beef stroganoff

Final stage

Video recipe for beef stroganoff from beef liver

For housewives who prefer to perceive information visually, I recommend that you familiarize yourself with the video below. After watching it, you can follow the entire sequence of preparing the dish according to the recipe described above.

Other possible ways to prepare beef stroganoff

• It turns out very tender and incredibly tasty; this dish is prepared very simply and really quickly. It is unlikely that your home eaters will not appreciate the taste of delicious, melt-in-your-mouth chicken.
• famous for its truly amazingly appetizing aroma and inimitable, pronounced taste. Pork makes this dish very juicy and beautiful to look at, suitable for almost any table. In addition, it is worth noting the speed of cooking beef stroganoff with pork.
• A well-known fact is that in the 19th century it became most widespread among the Russian aristocracy. Tender pieces of beef in a unique, thick sour cream sauce very quickly took root in our latitudes. Be sure to try making this dish yourself!

Nourishing and inexpensive - prepare beef stroganoff from liver at home: pork, chicken, beef! Very tasty!

In addition to the classic recipe, which uses beef, beef stroganoff is prepared from other types of meat and even liver. The cooking principle does not change significantly, although many variations on the theme of this delicious dish have appeared.

• Beef liver 500-550 g
• Carrot 1 pc.
• Sour cream 400-420 ml
• Pasteurized milk 200 ml
• Garlic 4-5 cloves
• Wheat flour 50 g
• Onion 1 pc.
• Table salt 5 g
• Ground black pepper 7 g

We thoroughly rinse the liver and rid it of tendons, films and other unwanted elements.

After that, put it in a saucepan, fill it with milk and let it brew for half an hour or an hour.

Then drain the milk and cut the liver into strips or cubes.

Sprinkle the sour cream with pepper and salt, then beat at medium speed for about a minute.

We wash the onions, garlic and carrots, then grate them on a coarse or medium grater.

How long exactly to infuse beef liver for beef stroganoff? There can be no exact answer - it all depends on the quantity, freshness and quality of the component you purchased. According to my observations, fresher liver infuses faster, but old liver can remain hard even after an hour spent in milk.

Pour sunflower oil into a frying pan and place it over medium heat.

Pour in the prepared liver and fry it for about five minutes.

After this, add the chopped onion, stir the mass and reduce the intensity of the heat.

After three minutes, add the carrots and mix the mixture with a wooden spatula.

Then pour in the chopped garlic and sprinkle the mixture with wheat flour.

Stir, pour sour cream over the dish, then stir again with a spatula.

Simmer the mixture under the lid for about ten minutes, then remove from the heat. And serve it as a side dish.

That's all, your first version of delicious beef stroganoff with liver is completely ready! Garnish it with fresh herbs, garlic cloves and boiled quail eggs if you want to make the dish more beautiful for the holiday table. In addition, beef stroganoff copes well with the role of an independent dish.

Recipe 2: beef liver stroganoff (with photo)

Liver beef stroganoff is prepared according to the classic beef stroganoff recipe. The liver and onions are fried and then stewed in sour cream sauce.

• Beef liver – 500 g
• Ghee - 2 tbsp. spoons
• Bulbs - 1-2 pcs.
• Flour - 1 tbsp. spoon
• Sour cream - 0.75 cups
• Salt - 1 teaspoon (to taste)
• Ground black pepper - 1 pinch

To prepare beef stroganoff from liver, the liver must be washed and cleaned of films and large bile ducts.

Cut into small elongated pieces.

Peel, wash and finely chop the onions.

Heat a frying pan, add oil (1 tablespoon). Add the onion and lightly fry it in oil, stirring, over medium heat (about 2-3 minutes).

Heat another frying pan, add oil (1 tablespoon). Place the liver in a well-heated frying pan with fat and add salt. You can add your favorite spices, such as ground black pepper. Fry the liver over medium heat, stirring (7-10 minutes).

After 7-10 minutes from the start of frying, add the fried onion.

Then sprinkle with flour. Fry, stirring, 5 minutes.

After 5 minutes, add sour cream (to add spice, you can add 2 tablespoons of tomato).

Mix. Cover the dish with a lid and simmer the liver beef stroganoff over low heat for 10 minutes. Liver beef stroganoff is ready.

Before serving, sprinkle the liver beef stroganoff with chopped herbs. Serve liver beef stroganoff with your favorite side dish.

Bon appetit!

Recipe 3: Liver beef stroganoff with sour cream

To make the liver soft, you don’t need to fry it for a long time, much less stew it. Quite the opposite is true - fast frying ensures that all the juices remain inside the pieces. The liver will cook in sour cream sauce until it is ready, and to prevent it from becoming hard, salt it at the very end of cooking, before adding sour cream to the pan.

• pork liver – 300 g;
• sour cream 15% fat – 150 ml;
• onion – 1 large head (the size of an apple);
• vegetable oil – 3 tbsp. spoons;
• tomato sauce – 2 tbsp. spoons;
• salt - to taste;
• flour – 1.5 tbsp. spoons;
• coarsely ground black pepper – 2-3 pinches;
• any greens, buckwheat or potatoes, rice, pasta - for serving.

To make the gravy thicker and tastier, add onions to the beef stroganoff. Cut the onion into thin half rings or cubes.

Heat the vegetable oil in a deep frying pan, add the onion and fry over medium heat until the edges begin to brown. Be sure to keep an eye on the onions; we don’t need them to be too fried, they will add a bitter taste to the sour cream sauce.

Tip: to make the liver easily cut into thin strips, you need to wash it, dry it and put it in the freezer for half an hour. After this, when the surface has slightly set and becomes denser, cut the liver into slices, then cut into strips about 5 cm long.

For breading, mix wheat flour and freshly ground black pepper. If desired, you can add other spices along with the pepper or put them in the gravy.

While the onion is being fried over low heat, we place the pieces of liver in flour breading and roll on all sides.

Immediately, before the breading crumbles, add the liver to the fried onions. Stirring, fry everything over medium heat. Time approximately two minutes.

The liver will change color from reddish to brown, but splashes of reddish juice will still be visible here and there.

Turn down the heat to medium. Fry for another two to three minutes, until almost done. When cut or broken inside, the liver will be grayish in color, with no red or pinkish areas.

Preparing sour cream filling for the liver. Mix not very thick sour cream and tomato sauce. You can add salt or spices to taste - at your discretion. No flour is needed, there is enough of it in the breading.

Pour sour cream sauce over the almost finished liver and salt to taste. Mix vigorously so that the flour coating does not stick together and lumps do not form.

Warm up without letting the sauce boil. As soon as it thickens, turn it off and leave it to brew on a warm stove. If the sauce turns out thick, you can dilute it with sour cream or cream.

For a side dish, you can cook whatever you like, but most often you cook buckwheat or make mashed potatoes. Pickled cucumbers, pickled tomatoes, green onions or any greens will be very useful. Bon appetit!

Recipe 4: chicken liver beef stroganoff (step by step)

I offer a simple but very tasty recipe for cooking liver - liver beef stroganoff with sour cream. This meat dish is easy and quick to prepare and does not require any special skills. The liver is first fried and then simmered in a delicate sour cream sauce and turns out juicy and unusually soft, melting in your mouth. I'll make beef stroganoff from chicken liver. It, unlike pork and beef, does not require additional processing, it does not need to be pre-soaked, and this significantly saves cooking time.

• Chicken liver – 500 g
• Onions (medium) – 2 pcs.
• Sour cream (20%) – 100 g
• Water – 150 ml
• Flour – 1 tbsp.
• Salt – 1 tsp.
• Ground black pepper to taste
• Bay leaf – 2 pcs
• Spices to taste
• Vegetable oil (for frying) – 3-4 tbsp.

To prepare this dish, you can use pork, beef or chicken liver. I took chicken because it is more tender.

We thoroughly wash the liver in cold running water, dry it and cut it into long thin pieces, approximately 1x4 cm.

Heat a frying pan with refined vegetable oil and lay out the pieces of liver. Fry it on all sides over medium heat for about 5-7 minutes, stirring constantly.

While the liver is frying, peel the onions and cut them into half rings.

Add the chopped onion to the liver and continue to fry them over low heat for another 5 minutes.

Then sift one tablespoon of flour (without a slide) into the frying pan through a sieve, mix and fry for 1-2 minutes.

After the liver and onions are fried, add salt, ground black pepper, bay leaf and other spices you like (I added Provençal herbs). Add sour cream and pour hot water. Sour cream should be at least 20% fat to prevent it from curdling.

Cover the pan with a lid and simmer over low heat for 5-10 minutes. If the sauce is thick, you can add a little more hot water.

Liver beef stroganoff is ready! As a side dish, you can serve it with mashed potatoes, buckwheat, rice or pasta.

Recipe 5, step by step: beef stroganoff from pork liver

Beef Stroganoff in its classic version is made from beef, as can already be seen from the name of the dish. But there are no dogmas in cooking, so pork liver also turns out quite well. Try it and see for yourself. Simple, fast and very tasty.

• Pork liver 500 gr.
• Onion 1 piece
• Sunflower oil 30 ml
• Sour cream 2 tbsp.
• Tomato paste 1 tbsp.
• Salt to taste
• Black pepper to taste
• Wheat flour 30 grams

Wash the liver and cut into small strips. Dip in flour and place in a hot frying pan with sunflower oil.

Quickly fry the liver on all sides so that it just sets on the outside and remains raw on the inside.

Peel, wash and cut the onions into half rings. Place in a frying pan. Fry in a small amount of sunflower oil.

Add tomato paste.

Pour 150 ml of water.

Add sour cream, salt and pepper to taste, stir.

Place the liver in a saucepan with a thick bottom. Pour in the prepared sauce, cover and simmer over low heat for 10-12 minutes.

Pork liver beef stroganoff is ready. Serve with any side dish.

Recipe 6: how to cook beef stroganoff from liver

• pork liver - 0.5-1 kg
• onions - 4 pcs.
• sour cream - 200 ml
• water - 100 ml
• vegetable oil for frying - 100 ml
• salt to taste

Wash the liver, remove membranes and veins, and chop into long thin cubes.

Cut the onion into half rings.

Place a deep frying pan over high heat and heat the vegetable oil in it. Fry the liver until half cooked.

Add onion and fry until it becomes translucent.

Pour in water and simmer covered for 5-10 minutes.

Pour in sour cream, mix well. Simmer for 2 minutes. Remove from heat and let sit for 10 minutes.

Recipe 7: chicken liver stroganoff with sour cream

• chicken liver - 800 g;
• onions - 2 pcs.;
• sour cream - 200 g;
• vegetable oil - 1 tbsp;
• salt - 1 tsp;
• ground black pepper - to taste;
• flour - 1 tbsp.

First of all, you need to peel the onion, chop it finely and fry it in a frying pan until golden brown.

Chop the liver, but not finely.

And put it in the pan with the onions.

Mix everything and add salt.

When the liver is lightly fried, close the pan with a lid and simmer for 10 minutes over medium heat, stirring occasionally.

Then add the pepper, I use a mixture of three peppers and consider the different seasoning unnecessary when cooking the liver.

Increase the heat and, stirring constantly, simmer without a lid until the liquid has completely evaporated.

Now put all the sour cream in the pan.

Mix everything and add flour.

Bring everything to a boil and turn off.

Recipe 8: beef liver stroganoff with sour cream

We will prepare beef liver stroganoff in the most classic and traditional way.

Our step-by-step Stroganoff-style liver recipe with photos will tell you how to prepare this dish at home quickly and very tasty.

The liver cooked in sour cream sauce will turn out incredibly tender and juicy, the milky taste will literally permeate its structure and make it very crumbly.

Since we will fry the beef liver for beef stroganoff, it will taste very pleasant.

Traditionally, a couple of spoons of tomato paste or a little mustard are often added to beef stroganoff: this makes the dish brighter and more interesting in taste. However, having prepared beef liver stroganoff in the classic way, you can serve it with absolutely any side dish or sauce, which, in turn, will dilute and improve its taste.

To create this beef stroganoff, choose fresh beef liver.

Let's start creating an appetizing and aromatic Stroganoff-style liver in sour cream and onions.

• beef liver – 1 kg
• onions - 2 pcs
• sour cream - 200 ml
• allspice peas - 6 pcs
• bay leaf - 3 pcs
• vegetable oil for frying
• ground black pepper - to taste
• salt - to taste

Prepare all the necessary ingredients to prepare liver Stroganoff style.

We thoroughly wash the liver in cold water, remove the film and get rid of all kinds of veins. Cut the entire beef liver into oblong, not too thin cubes.

Heat a small amount of vegetable oil in a deep cast-iron frying pan, place the chopped liver on it and fry over medium heat.

Salt and pepper the liver to taste, and you can also add your favorite spices to the pan that are suitable for the main ingredient. Fry the beef liver blocks until the first matte crust.

Peel the onion and cut it into fairly small cubes or thin half rings. Pour the onion slices into the frying pan along with the fried liver.

Add a little more salt and pepper to the pan to taste. We also add bay leaves and peppercorns to the liver. Mix the ingredients and continue preparing the beef stroganoff.

Pour the specified amount of sour cream at room temperature into the frying pan, mix it with the contents of the frying pan, increase the heat and bring the liquid to a boil. After this, turn the heat to minimum, cover the pan with a lid and simmer the dish for 30 minutes until cooked.

Serve the finished dish hot with a side dish of crushed potatoes and fresh vegetables. Beef liver stroganoff with sour cream is ready.

The taste, softness and juiciness of beef liver stroganoff in sour cream sauce directly depend on the quality of the beef liver. It should be fresh, not frozen, and preferably from young cows or veal. It is recommended to soak the liver in milk for 30 minutes in advance and then cut it into cubes and cook.

Liver beef stroganoff is not recommended to be reheated as the liver becomes tough. This dish needs to be prepared for one meal.

You will need

• Beef liver - 600 g
• Onions - 1 pc.
• Flour - 1 tbsp. spoon
• Tomato paste - 1 tbsp. spoon
• Milk - 100 ml
• Sour cream 20% - 250 g
• Ground black pepper

Preparation

First, prepare the sour cream sauce for beef liver stroganoff. Peel the onion, chop and fry for 5 minutes until golden brown in vegetable oil. Add flour, mix with onion.

Mix sour cream and tomato paste in a bowl and add to the onion. Add water or milk, stirring until the sauce reaches the desired thickness. (The milk helps the sour cream not curdle when heated.) Season the sauce with salt and pepper and bring to a boil, cook for 3 minutes and remove from heat.

Rinse the liver, dry it, remove the films, remove the ducts, cut into thin bars.

Heat vegetable oil in another frying pan and fry the liver, stirring, for 5 minutes, no longer. Don't add salt, this is important. The sauce for beef liver stroganoff is quite salty.

When the liver in the frying pan darkens, pour the sauce over it, bring to a boil and cook over medium heat for 5 minutes, stirring. At the end of cooking, add a little piece of butter, it will enrich the taste. Serve beef liver stroganoff in sour cream sauce with mashed potatoes, buckwheat, and rice.

Beef liver stroganoff. Recipe
with cream

Beef liver stroganoff with cream turns out to be very tender, can be prepared quickly, and the best side dish for it is mashed potatoes.

1. To prepare a classic Beef liver stroganoff with cream, first cut 500 g of beef liver into thin slices, having previously cleared it of films. Lightly sprinkle with sugar and fry in batches in a frying pan with boiling butter, place on a plate.
2. Add a little more oil to the pan and fry one large chopped onion and one clove of garlic, 5 minutes. Return the liver to the pan, season with salt and pepper, sprinkle with a pinch of flour and fry for 3 minutes, stirring.
3. Pour the contents of the frying pan with 300 ml of 20% cream, add a little water if the sauce is thick, bring to a boil and cook for another 5 minutes. Serve beef liver stroganoff with cream immediately, with any side dish.

Chicken liver beef stroganoff with French cream sauce

The recipe for beef stroganoff from chicken liver is quite simple. The dinner dish will be ready in half an hour

1. Wash and dry 500 g of chicken liver, remove films and veins. Pour milk for 30 minutes. Cut into thick strips.
2. Mix 50 g of butter with chopped garlic, cumin and a pinch of dried French herbs. Heat a frying pan and melt the prepared butter with spices. When the oil gives off an aroma, add pieces of liver into it in portions and quickly fry over high heat, transfer to a plate.
3. When all the liver is fried, return it to the pan and pour in 120 ml of dry white wine. Evaporate it a little, add 3-4 chopped shallots and fry until transparent, add salt and sprinkle 1 tbsp. spoon cornstarch or flour, stir and cook for 1 minute.
4. Pour in 150 ml of heavy cream, simmer for 5 minutes, add 200 ml of chicken or vegetable broth, simmer for another 5 minutes over low heat, seasoning with nutmeg, dried herbs and black pepper. Serve chicken liver beef stroganoff in a creamy sauce with boiled pasta or long rice.