🇷🇺 Russia · Food
Liver Stroganoff
By eatmundo · September 8, 2026
🇷🇺 RUAI-generated imageLiver Stroganoff is a traditional, rustic Russian take on the famous beef dish. It features tender beef liver sautéed with onions in a creamy, savory sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean 500g beef liver, remove all tough membranes, slice into thin strips, and soak in 100ml milk for 30 minutes to ensure a tender, mild result.
- 2
Slice 3 onions thinly and sauté them in 1 tbsp oil over medium heat until they are deeply caramelized and soft, then remove from the pan.
- 3
Dredge the drained liver strips in 3 tbsp flour, shaking off any excess, which helps create a perfect crust and thickens the final sauce.
- 4
Add 2 tbsp oil to the hot pan and sear the liver quickly on high heat for 3 minutes, taking care not to overcook it, or it will toughen.
- 5
Return the onions to the pan, lower the heat, and stir in 150ml sour cream until well incorporated into a smooth, bubbling sauce.
- 6
Season with 1 tsp salt and 0.5 tsp black pepper, simmer for just 2 more minutes, and serve immediately with mashed potatoes.
Frequently Asked Questions
What is Liver Stroganoff?+
Liver Stroganoff is a Russian dish where beef liver is sliced into strips, browned with onions, and finished in a creamy sour cream sauce. It is a traditional way to prepare organ meat.
Why soak the liver in milk?+
Milk draws out any strong metallic flavors and enzymes, resulting in a much more delicate and tender liver texture.
Is it easy to overcook the liver?+
Yes, liver becomes very tough and rubbery if cooked too long; sear it quickly and keep the sauce simmer brief.
Can I use pork liver?+
Beef liver is traditional and has a bolder taste, but pork or calf liver can be used with similar success.
What should I serve it with?+
The creamy sauce pairs perfectly with starches like mashed potatoes, boiled buckwheat, or buttered egg noodles.
🇷🇺 RUAI-generated imageMundo Match
Dishes across the world that share Liver Stroganoff's core ingredients.
