Grannydragon's Calf Liver Stroganoff

1. 1

   Heat butter and oil to large frying pan.

2. 2

   Add onions, cook until the translucent.

3. 3

   Remove onions from the pan with a slotted spoon, reserving until later.

4. 4

   Put flour in a plastic bag, with the liver pieces, shake to cover.

5. 5

   Heat pan once again, adding more oil and butter if needed.

6. 6

   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.

7. 7

   Fry liver quickly only until the red is no longer visible.

8. 8

   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.

9. 9

   Making sure to move away from the stove, with the pan, while adding the alcohol.

10. 10

    Back on the heat, add beef bouillon and onions, to pan and continue cooking until this liquid is reduced by half.

11. 11

    Season with salt and pepper to your taste.

12. 12

    Remove from heat, stir in sour cream and serve on egg noodles, rice, or potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.