Beef liver stroganoff is a fast, budget-friendly weeknight dinner: tender liver, golden onions and a silky sour cream and tomato sauce that comes together in about 20 minutes. It is rich, savory and perfect spooned over mashed potatoes. If you love this style of cooking, try our Beef Stroganoff with Mashed Potatoes or the mushroom version, Beef Stroganoff with Mushrooms.
Ingredients
- 1 large onion, sliced into half-rings
- 400 g (14 oz) beef liver
- 2 tbsp sour cream
- 1 tbsp tomato paste
- 1 tbsp flour
- Salt to taste
- Sunflower oil
Instructions
- Sauté the onion in hot oil until golden.
- Add the liver and sear about 5 minutes until crusted.
- Stir in the sour cream, tomato paste and flour; salt.
- Add a splash of water if the sauce is too thick.
- Simmer about 5 minutes. Serve with mashed potatoes or buckwheat.
Tips
- Do not overcook the liver — a quick sear keeps it tender, while long cooking makes it tough and dry.
- Slice the liver evenly so it sears at the same rate, and keep the heat high for a good crust. Allrecipes has more guidance on cooking liver well.
- Stir the flour in well before simmering so the sauce turns smooth and glossy, not lumpy. For more weeknight sauce ideas, see Serious Eats.
Nutrition: per 100 g: 130 kcal, protein 5 g, fat 4 g, carbs 7 g.