Liver stroganoff

    30 min

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


    Buckinghamshire, England, UK
    4 people made this

    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 in English (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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