Calf Liver Stroganoff is a tender, savory dish combining pan-fried strips of floured calf liver with sautéed mushrooms, onions, and garlic in a tangy sour cream and red wine sauce. The key to success is quick cooking to keep the liver tender and finishing with cold sour cream off the heat to prevent curdling.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Heat the oil.
Fry garlic and onions until softened.
Add mushrooms, and brown lightly.
Remove vegetables from pan.
Add liver to pan and fry for a few minutes.
Return vegetables to pan.
Add the stock and wine.
Simmer for 15 minutes.
Remove from heat and stir in sour cream and mustard.
Serve.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat without boiling to preserve the sour cream sauce.
Cut the liver into thin strips, dust lightly with flour, and fry for only a few minutes until just cooked through. Do not overcook, as liver toughens quickly. Remove it from the pan before adding liquid.
Yes, chicken liver works but has a stronger, more gamey flavor. Use 12–14 ounces and reduce cooking time slightly since it's more delicate.
Adding sour cream off the heat prevents it from curdling when mixed into hot liquid. Stir it in gently once the pan has cooled slightly.
Prepare the vegetable and sauce base up to 1 day ahead. Cook the liver fresh just before serving, then combine. Reheat gently on low without boiling.
Egg noodles, buttered rice, or boiled potatoes are traditional accompaniments that soak up the rich sauce.
