Quick Weeknights · Russian
Russian Beef Liver Stroganoff
We prepare the liver with care to keep it tender, resulting in a refined take on a classic dish.
Why This Works
The acidity of the smetana cuts through the rich, earthy metallic notes of the liver, balancing the dish perfectly.
The Upgrade
Add a splash of high-quality dry white wine when deglazing the pan with broth.
Chef's Secret
Michelin TechniqueNever salt the liver until the very end; salting too early draws out moisture and makes the meat tough.
Ingredients
Total time including resting: 30 min
Directions
Dust the liver strips in flour until lightly coated; this aids in browning and thickening the sauce later.
2 minHeat half the butter in a large skillet over medium-high heat (approx 375°F) until foaming.
1 minAdd liver strips in a single layer and sear for 2 minutes per side until just browned; remove and set aside.
4 minAdd remaining butter and onions to the same pan; sauté over medium heat until translucent and starting to caramelize.
8 minStir in the beef broth, scraping the bottom to release the fond (the brown bits).
2 minLower heat to medium-low, stir in sour cream, and return liver to pan.
3 minSimmer gently until the sauce coats the back of a spoon and the liver is just cooked through.
5 minRemove from heat, season with salt and pepper, and garnish with fresh dill.
1 minWine Pairing
Russian River Pinot Noir
Red Wine
The BottleMerry Edwards Russian River Pinot Noir
The iron-rich nature of liver requires a wine with soft tannins and earthiness. This Pinot Noir provides a forest-floor complexity that elevates the metallic savoriness of the liver without clashing with the sour cream sauce.
Nutrition per Serving
320
calories
28g
protein
12g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Buttered Egg Noodles
Toss wide egg noodles with butter and black pepper to perfectly catch the creamy stroganoff sauce.
Ingredients
Directions
Bring a large pot of heavily salted water to a rolling boil.
Add egg noodles and cook until al dente, typically 1 minute less than the package instructions.
Reserve 1/4 cup of the starchy pasta water, then drain the noodles thoroughly.
Return the noodles to the pot over low heat; immediately fold in the butter, salt, and black pepper.
Adjust consistency with the reserved pasta water as needed to create a light, glossy emulsion.
Transfer to a warmed serving bowl and garnish with minced parsley before serving alongside the stroganoff.
Side Dish
Steamed Broccoli Florets
Lightly steam broccoli and serve with a squeeze of lemon to add a necessary, fresh-tasting vegetable balance to the rich, earthy liver.
Ingredients
Directions
Bring one inch of water to a boil in a large saucepan fitted with a steamer basket.
Place broccoli florets in the basket, cover tightly, and steam for 3 to 4 minutes until vibrant green and crisp-tender.
Remove the broccoli immediately to a warmed serving bowl to prevent carryover cooking.
Toss the hot florets with butter, sea salt, and black pepper until evenly coated.
Finish by folding in the fresh lemon juice and zest.
Serve immediately alongside the beef liver stroganoff to provide a bright, acidic contrast.
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