Liver stroganoff

Liver stroganoff


4 people made this

About this recipe: A classic dish with the fortifying addition of fresh calf's liver. Serve this stroganoff over noodles or rice.

MarlowMethodistChurch Buckinghamshire, England, UK

Serves: 4 

  • 2 tablespoons plain flour
  • salt and pepper, to taste
  • 500g calf's liver
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 100g mushrooms, sliced
  • 3 tablespoons dry sherry
  • 150ml soured cream

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Place the flour, salt and pepper into a plastic food or freezer bag. Cut the liver into thin strips and place in the bag with the flour mixture. Shake to coat.
  2. Heat the oil and butter in a saucepan over medium heat. Cook the onion for 5 minutes until soft. Add the mushrooms and continue cooking for 5 minutes until tender. Remove the onions and mushrooms from the pan and set aside. Keep warm.
  3. In the same pan cook the liver strips for 3 minutes until brown, then add the sherry, salt and pepper. Return the onion and mushrooms to the pan. Cover and simmer for 5 minutes. Stir in the soured cream and heat through, being careful not to boil.
  4. Serve hot over rice.


Substitute lamb's liver for calf's liver.

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Reviews (2)


easy recipe and out of this world will make it again soon.this is the tops . - 19 Nov 2014


Easy to follow recipe and it was delicious. I added bacon and mushrooms and made extra quantity of the sauce, blooming lovely - 25 Feb 2014

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