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Liver Stroganoff Recipe
|Calf/Beef liver||1 1⁄2 Pound|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|All purpose flour||3 Tablespoon|
|Canned consomme||10 1⁄2 Ounce, undiluted (1 Can)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Hot sauce||6 Drop|
|Sour cream||8 Ounce (1 Carton, Use Commercial Variety)|
|Hot cooked noodles/Rice||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5387 Calories from Fat 4324
% Daily Value*
Total Fat 483 g742.6%
Saturated Fat 217.2 g1086.1%
Trans Fat 0 g
Cholesterol 1015.3 mg
Sodium 2520.5 mg105%
Total Carbohydrates 160 g53.4%
Dietary Fiber 10.7 g42.7%
Sugars 12.1 g
Protein 103 g205.1%
Vitamin A 197.4% Vitamin C 152.1%
Calcium 50.4% Iron 87.8%
*Based on a 2000 Calorie diet
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.