Calf Liver Stroganoff
Savor the rich and comforting flavors of Calf Liver Stroganoff, a hearty twist on the classic Russian dish. This recipe combines tender, pan-seared strips of calf liver with a creamy, velvety sauce made from sautéed onions, garlic, and cremini mushrooms, all enhanced by the tang of Dijon mustard and sour cream. The dish is perfectly balanced with a touch of paprika and fresh parsley for a pop of color and flavor. Served over a bed of egg noodles or fluffy rice, this meal is ideal for a cozy dinner for four—and it's ready in just 40 minutes! Packed with protein and earthy flavors, this stroganoff is a must-try for liver lovers looking to elevate their weeknight cooking repertoire.
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Recipe Information
Ingredients
- 500 grams calf liver
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, minced
- 200 grams cremini mushrooms, sliced
- 1 cup beef stock
- 150 grams sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 400 grams egg noodles or rice (for serving)
Instructions
Rinse the calf liver under cool water, pat dry, and slice it into thin strips about 1 cm wide.
In a shallow bowl, combine the flour, salt, and black pepper. Dredge the calf liver strips in the flour mixture and shake off any excess.
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Add the liver in batches, making sure not to overcrowd the pan, and cook for 1–2 minutes on each side until just browned. Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the sliced onions and cook for 4–5 minutes until softened and golden.
Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5–7 minutes until the mushrooms are tender and release their juices.
Pour in the beef stock and stir in the Dijon mustard and paprika. Bring the mixture to a simmer and allow it to cook for 3–4 minutes, reducing slightly.
Lower the heat to low and slowly stir in the sour cream, making sure it is fully incorporated. Return the cooked calf liver to the pan and gently stir to coat the liver with the sauce. Simmer for 2–3 minutes to warm through but avoid overcooking the liver.
Taste and adjust seasoning with more salt and pepper, if necessary.
Garnish with freshly chopped parsley and serve over egg noodles or rice for a complete meal.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1370 mg | 457% | |
| Sodium | 5126 mg | 223% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 30.7 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 396 mg | 30% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2651 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
