Special Calf Liver with Onions Mushrooms Sour Cream
Elevate your dinner table with this indulgent Special Calf Liver with Onions, Mushrooms, and Sour Cream—a dish that combines tender pan-seared calf liver with the earthy sweetness of caramelized onions and mushrooms, all brought together in a velvety sour cream sauce. Quick to prepare in just 40 minutes, this recipe transforms a traditional favorite into a gourmet experience. The rich flavors of the creamy garlic-infused sauce and perfectly balanced seasoning ensure every bite is mouthwatering. Serve this hearty yet elegant dish with creamy mashed potatoes, fluffy rice, or crusty bread to soak up every drop of the luscious sauce. Perfect for liver lovers and those looking to explore classic comfort food with a twist!
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Ingredients
- 500 grams calf liver
- 50 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium yellow onion
- 250 grams cremini mushrooms
- 2 garlic cloves
- 150 grams sour cream
- 120 milliliters beef or chicken stock
- 2 tablespoons fresh parsley
Directions
Step 1
Rinse the calf liver under cold water and pat it dry with paper towels. Trim any connective tissue and cut into even slices about 1.5 cm thick.
Step 2
In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge the liver slices in the flour mixture, shaking off any excess.
Step 3
Slice the onions into thin half-moons and clean and slice the mushrooms. Mince the garlic cloves and set them aside.
Step 4
Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and cook until golden and softened, about 8 minutes. Transfer the onions to a plate.
Step 5
In the same skillet, add another tablespoon of butter and the remaining olive oil. Add the mushrooms and cook until golden brown and tender, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute. Remove the mushroom mixture and place it on the plate with the onions.
Step 6
Add the last tablespoon of butter to the skillet. Increase the heat to medium-high and sear the liver slices, cooking for about 2 minutes per side or until browned and just cooked through. Remove the liver from the skillet and set it aside, covering to keep warm.
Step 7
Lower the heat to medium, then return the onions and mushrooms to the skillet. Pour in the beef or chicken stock, scraping the bottom of the skillet to deglaze and release any browned bits.
Step 8
Stir in the sour cream, mixing well to create a smooth, creamy sauce. Let the sauce simmer for 2-3 minutes, adjusting seasoning with salt and black pepper as needed.
Step 9
Return the liver slices to the skillet, spooning the sauce over the top. Let them warm through for 1-2 minutes without overcooking.
Step 10
Garnish with freshly chopped parsley and serve immediately. This dish pairs perfectly with mashed potatoes, rice, or crusty bread.
Nutrition Facts
| Serving size | (1382.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1858.7 |
| Total Fat 114.3g | 0% |
| Saturated Fat 54.3g | 0% |
| Polyunsaturated Fat 6.9g | |
| Cholesterol 1330.5mg | 0% |
| Sodium 4310.6mg | 0% |
| Total Carbohydrate 116.7g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 33.7g | |
| Protein 104.9g | 0% |
| Vitamin D 177.5IU | 0% |
| Calcium 397.3mg | 0% |
| Iron 24.3mg | 0% |
| Potassium 3067.5mg | 0% |
Source of Calories