Stovetop Liver and Mushroom Stroganoff

15 min prep

15 min cooking

Serves 2

Difficulty 1/5

This recipe is from Marilyn Sharp of Lacombe, Alberta, the runner-up of The Liver Lover Recipe Contest held by Canada Beef in recognition of World Iron Awareness Week 2024. Marilyn writes, “I have always enjoyed a meal with liver because of the flavour and the nutritional value. I first tasted stroganoff made with beef liver when I attended a spousal event put on by the Ontario Department of Agriculture Home Economist during the Joint Beef Breeds meeting in Ontario in the ‘70’s. It was so good! I have adapted my recipe from a beef stroganoff in ‘Jean Hoare’s Best Little Cookbook in the West’”. Serve over egg noodles, white or wild rice.

1. Combine 2 tbsp (30 mL) of flour with salt and pepper in a shallow dish. Add liver strips and toss to coat; shake off excess. Discard excess flour mixture. 2. Melt butter over medium heat in a large skillet. Add liver and cook, stirring occasionally, for 3 to 5 minutes, until evenly browned on the outside and still slightly pink on the inside. (Liver is best when cooked to medium doneness, at most.) Transfer to a plate; set aside. 3. Add onion, mushrooms and garlic to skillet; cook, stirring often, for 5 to 7 minutes, until softened. 4. Whisk remaining flour into consommé and add to pan. Cook, stirring constantly, for about 2 to 3 minutes or until sauce is slightly reduced and thickened. Return liver to pan. 5. Place sour cream in a heatproof bowl. Gradually spoon 2 tbsp (30 mL) of the hot sauce from the pan into the sour cream, stirring, to temper the cream. Stir the sour cream into the pan along with the Worcestershire sauce. Reduce heat to low and heat through (do not let boil as sauce will curdle). Garnish with bacon bits.

Stovetop Liver and Mushroom Stroganoff

Ingredients

Directions

Cuts Used in This Recipe

Beef Liver

Liver