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Russia · Food

Liver Stroganoff

60 min
380 kcal
4 servings

By eatmundo · September 8, 2026

Liver Stroganoff🇷🇺AI-generated image

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Liver Stroganoff. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

Liver 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.

According to eatmundo's ingredient comparison, the closest dish to Liver Stroganoff from another cuisine is Liver with Onions and Apples (Poland): the two share 50% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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.

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