Liver Stroganoff Recipe
This liver stroganoff is a beef liver recipe prepared with sour cream. Cooked with mushrooms and green onions, this beef liver stronganoff serves as a good side for meals. Savory and creamy, the beef liver strongaoff can be served over rice or noodles.
Ingredients
| 1 1/2 pounds calf or beef liver | ||
| All purpose flour | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1/2 cup chopped green onions | ||
| Parsley | 2 Tablespoon, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| All purpose flour | 3 Tablespoon | |
| 1 (10 1/2 ounce) can consomme, undiluted | ||
| Ground pepper | 1/2 Teaspoon | |
| Hot Sauce | 6 Drop | |
| Sour cream | 1 Carton (1l) | |
| Hot cooked noodles or rice | ||
Directions
Dredge liver in flour; cook in 2 tablespoons butter in a large skillet just until it loses its pink color and is lightly browned.
Remove and set aside to cool.
Cut into narrow strips.
Saute mushrooms, green onions, pars ley, and garlic in 1/4 cup butter.
Blend in 3 tablespoons flour; cook 1 minute, stirring constantly.
Gradually stir in consomme; add pepper and hot sauce.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Add liver to sauce, and simmer 10 minutes.
Remove from heat, and stir in sour cream.
Heat thoroughly, but do not boil.
Remove and set aside to cool.
Cut into narrow strips.
Saute mushrooms, green onions, pars ley, and garlic in 1/4 cup butter.
Blend in 3 tablespoons flour; cook 1 minute, stirring constantly.
Gradually stir in consomme; add pepper and hot sauce.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Add liver to sauce, and simmer 10 minutes.
Remove from heat, and stir in sour cream.
Heat thoroughly, but do not boil.
Chef
