Liver Stroganoff

Liver Stroganoff is a version of the popular Russian dish “beef stroganoff”. Beef stroganoff has a second name: Stroganoff-style beef. These are pieces of beef, first fried and then stewed in a sour cream-tomato sauce. This dish is very popular in Russia, so its multiple variations began to appear over time. One of them is liver Stroganoff. In this case, beef is replaced with beef or chicken liver. The tricky part here is that the liver is cooked very quickly, so that it does not become overdried.


  • Beef liver - 450-500 g
  • onion - 1 bulb
  • heavy sour cream - 2 tbsp
  • flour - 1 heaping tablespoon
  • tomato paste - 1 tbsp.
  • butter - 20 g
  • salt – to taste
  • pepper – to taste

Preparation method (receipt)

Wash the liver, drain and gently remove all the films and large vessels. Cut the liver into 1 cm wide oblong pieces (the length of the pieces can be optional). Put the pieces of liver in a deep plate, salt and pepper. Add flour and stir, so that the pieces are floured. First, this coating will create a crust and protect the meat during cooking. Secondly, the flour will thicken the sauce and make it taste better. Melt butter in a frying pan and quickly fry the liver pieces under a high heat. A light crust should form on top. Quickly slice onions into semi-circles and add to the by-product. Cook the dish for a couple of minutes and add a tomato paste. Pour in some water so as to slightly cover the pieces of liver. Let the sauce boil and simmer for 3-4 minutes. Then add sour cream to the dish, stir, warm all together and remove from fire. Serve the liver stroganoff hot and freshly cooked.

beef liver onion sour cream flour tomato paste butter