Russian-Style Liver and Mushrooms

Name: Russian-Style Liver and Mushrooms with Sour Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 2 lbs calf liver; 3 large onions; 2 small carrots; 1/4 cup all-purpose flour; salt, to taste; black pepper, to taste; 3 tbsp avocado oil, divided; 1 tbsp butter; 24 oz mushrooms, sliced; 6 tbsp water; 6 tbsp sour cream

Russian-style liver and mushrooms features tender calf liver and sliced mushrooms braised in a silky sour cream sauce with caramelized onions. This quick, savory dish comes together in under an hour and serves beautifully over mashed potatoes, rice, or buckwheat.

🌍Russian 🏷️Liver and onions 🏷️Calf liver 🏷️Mushrooms 🏷️Sour cream sauce Eastern european

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milanarussianwifeonTikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by milanarussianwife

-0:00

milanarussianwifeonTikTok

Ingredients

2 lbs calf liver
3 large onions
2 small carrots
1/4 cup all-purpose flour
salt, to taste
black pepper, to taste
3 tbsp avocado oil, divided
1 tbsp butter
24 oz mushrooms, slicedoptional
6 tbsp water
6 tbsp sour cream

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Instructions

1
Slice the liver into thin pieces. It's easier to slice if it's partially frozen.
2
Slice the onions into half-circles and shred the carrots.
3
In a large bowl, combine the sliced liver, salt, pepper, and flour. Cover and shake well to coat the liver evenly.
4
Heat a large pan over high heat. Add about 2 tablespoons of avocado oil and the butter.
5
Add the coated liver to the hot pan and cook for a few minutes until browned on all sides.
6
Remove the cooked liver from the pan and set it aside on a plate.
7
Add the remaining tablespoon of avocado oil to the same pan. Add the sliced onions and shredded carrots and sauté.
8
Add the sliced mushrooms to the pan with the onions and carrots.
9
Cook the vegetables, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated.
10
In a small bowl, whisk together the water and sour cream to create the sauce base.
11
Pour the sour cream mixture into the pan with the vegetables. Season with salt and pepper to taste.
12
Stir to combine and bring the sauce to a simmer.
13
Return the cooked liver to the pan and stir everything together.
14
Cover the pan, reduce the heat, and let it simmer for 5-7 minutes.
15
Serve hot with your favorite side dish.

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Tips & Notes

Pro tips

Pat the liver dry before flouring and searing—moisture prevents proper browning and creates steam instead of a golden crust.
Slice mushrooms evenly so they cook at the same rate; don't skip sautéing them separately first to drive off excess moisture and deepen flavor.
Use full-fat sour cream, not light or Greek yogurt, for authentic creaminess and tang; add it off-heat or over low flame to prevent curdling.
Cook the liver only until the center is pale pink when cut—even 2 minutes overcooked makes it tough and metallic-tasting.

Substitutions

Calf liver → Chicken or duck liver (reduces cooking time by 2–3 minutes, milder flavor)
Avocado oil → Ghee or lard (higher smoke point, traditional fat in Russian cooking)
All-purpose flour → Rice flour or cornstarch (1:1 swap for a gluten-free version)
Sour cream → Greek yogurt or crème fraîche (adds tang but less richness; use same amount)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat with a splash of water to restore sauce consistency.

Common Questions

How do I keep the liver tender and not rubbery?

Slice the liver into thin, even pieces and avoid overcooking. Once the sauce simmers, the liver needs only 8–10 minutes to cook through. The key is not to brown it hard in the pan—sear briefly until no longer pink on the outside, then transfer to the sauce.

Can I use beef liver instead of calf liver?

Yes, beef liver works, but it has a stronger flavor. Use the same weight and cooking time. If you prefer milder taste, stick with calf or chicken liver.

What's the best side dish?

Mashed potatoes are traditional and pair beautifully with the creamy sauce. Rice or buckwheat groats (kasha) are also authentic Russian choices.

Can I make this ahead?

Yes. Refrigerate the finished dish in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of water if the sauce thickens too much.

Why use avocado oil instead of vegetable oil?

Avocado oil has a higher smoke point (around 520°F), making it ideal for searing liver without burning. Regular vegetable oil works but watch heat carefully to avoid a burnt taste.