Calf Liver Stroganoff Recipes

SAUTEED CALF'S LIVER

Steps:

• Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
• In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
• Drain liver and discard milk. Pat liver dry with paper towels.
• Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
• Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
• Divide liver among plates and top with onions.

CALF LIVER STROGANOFF

Steps:

• 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.

CHICKEN LIVER STROGANOFF

Steps:

• Heat large skillet on medium high heat for a minute, then add the butter and oil.
• Saute the onions for 2 minutes, then add the mushrooms and cook, stirring, until the onions become translucent and the mushrooms begin to give off some liquid.
• This should take about another 3 minutes.
• Remove the vegetables from the pan and set aside while the livers are cooking.
• Add the livers to the hot skillet, adding a little more oil/butter if needed.
• Saute the livers for about 3 minutes, but do not overcook.
• Return the vegetables to the skillet with the livers.
• Add the seasonings and stir to combine.
• Add the sour cream and stir to combine.
• Allow to heat thoroughly, but do not let the sour cream boil or it will curdle.
• Taste and adjust seasoning if necessary.
• Serve this stroganoff with hot fluffy rice.

CALVES LIVER AND ONIONS

Steps:

• Cut liver in small serving size pieces.
• Salt and pepper pieces.
• In a 12 inch skillet heat vegetable oil.
• Make sure it is good and hot (I use medium high).
• Lightly roll pieces in flour.
• Saute in hot oil till brown on one side, turn and brown the other side.
• About 4 minutes per side.
• Remove from skillet and keep warm.
• Add onions to skillet and fry about 5 minutes till crisp tender.
• Put onions over liver and serve.

GRANNYDRAGON'S CALF LIVER STROGANOFF

Steps:

• Heat butter and oil to large frying pan. Add onions, cook until the translucent.
• Remove onions from the pan with a slotted spoon, reserving until later.
• Put flour in a plastic bag, with the liver pieces, shake to cover.
• Heat pan once again, adding more oil and butter if needed. I then shake the flour from the liver pieces by using a strainer, so it is not overly floured, then add the liver to the hot pan. Fry liver quickly only until the red is no longer visible.
• Do not remove the liver from the pan, just deglaze the pan with the wine or brandy while the liver is still in the pan. Making sure to move away from the stove, with the pan, while adding the alcohol.
• Back on the heat, add beef bouillon and onions, to pan and continue cooking until this liquid is reduced by half.
• Season with salt and pepper to your taste.
• Remove from heat, stir in sour cream and serve on egg noodles, rice, or potatoes.

BEEF LIVER STROGANOFF

Steps:

• Cook bacon.
• Cook liver and onions in bacon fat.
• Add mushrooms and bouillion.
• reduce heat and cover.
• Simmer 20 minutes Mix 3 tablespoons of water and flour.
• Add.
• Stir in sour cream and bacon.
• Serve.