Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) calf’s or beef liver, trimmed and cut into 1/2-inch-thick, 2-inch-long strips
- 1 cup (240 ml) cold milk (optional soak)
- 8 oz (225 g) cremini mushrooms, sliced
- 1 large yellow onion, thinly sliced
- 3 tbsp unsalted butter, divided; 2 tbsp neutral oil
- 2 tbsp all-purpose flour, divided
- 1 cup (240 ml) beef or chicken stock
- 3/4 cup (180 ml) full-fat sour cream
- 1 tbsp Dijon or Russian mustard; 1 tsp tomato paste (optional)
- 1 tsp kosher salt; 1/2 tsp black pepper
- 2 tbsp dry sherry or cognac (optional)
- 2 tbsp chopped fresh dill and parsley (garnish)
- For serving (choose one): Buckwheat—1 cup (180 g) groats + 2 cups (480 ml) water + 1 tbsp butter + 1/2 tsp salt; or Mashed Potatoes—2 lb (900 g) potatoes + 4 tbsp butter + 1/2 cup (120 ml) warm milk + 1 tsp salt
Do This
- 1. Trim liver; optionally soak in milk 15–30 minutes, then drain and pat very dry.
- 2. Start side: Simmer buckwheat 12–15 minutes (with butter and salt) or boil potatoes 12–15 minutes, then mash with butter and warm milk.
- 3. In a large skillet over medium-high, brown mushrooms in 1 tbsp butter + 1 tbsp oil, 6–8 minutes; add onions and a pinch of salt, cook 5 minutes; transfer to a bowl.
- 4. Toss liver with 1 tbsp flour, 1/2 tsp salt, and pepper. Add 1 tbsp oil + 1 tbsp butter to skillet; sear liver in 2 batches, 60–90 seconds per side. Transfer to a plate.
- 5. Deglaze with sherry (optional) then add stock, mustard, and tomato paste; simmer 2 minutes. Whisk remaining 1 tbsp flour into sour cream, temper with hot liquid, then stir into pan. Return mushrooms and onions; keep at a gentle simmer 2–3 minutes.
- 6. Add liver back just to warm through, 1–2 minutes. Stir in remaining 1 tbsp butter, adjust salt, garnish with dill and parsley, and serve over buckwheat or mash.
Why You’ll Love This Recipe
- Classic Russian comfort: velvety sour-cream–mustard sauce with tender strips of liver and mushrooms.
- Weeknight-friendly: one skillet and under an hour from start to finish.
- Flexible serving: equally delicious over buttery buckwheat or creamy mashed potatoes.
- Balanced flavor: tangy, savory, and aromatic with fresh dill and parsley.
Grocery List
- Produce: Yellow onion, cremini mushrooms, fresh dill, fresh parsley, potatoes (if making mash)
- Dairy: Unsalted butter, sour cream, milk (for mash and optional soak)
- Pantry: Buckwheat groats (or potatoes), beef or chicken stock, all-purpose flour, Dijon or Russian mustard, tomato paste, kosher salt, black pepper, neutral oil
Full Ingredients
Liver
- 1.5 lb (680 g) calf’s or beef liver, trimmed of membranes and sliced into 1/2-inch-thick, 2-inch-long strips
- 1 cup (240 ml) cold milk, for optional 15–30 minute soak
Vegetables
- 8 oz (225 g) cremini or button mushrooms, sliced 1/4 inch thick
- 1 large yellow onion (about 10 oz/280 g), thinly sliced pole-to-pole
Sauce & Seasoning
- 3 tbsp unsalted butter, divided
- 2 tbsp neutral oil (sunflower, canola, or grapeseed)
- 2 tbsp all-purpose flour, divided
- 1 cup (240 ml) beef or chicken stock
- 3/4 cup (180 ml) full-fat sour cream
- 1 tbsp Dijon or Russian mustard
- 1 tsp tomato paste (optional, for color and depth)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp dry sherry or cognac (optional, for deglazing)
For Serving: Buttery Buckwheat
- 1 cup (180 g) roasted buckwheat groats
- 2 cups (480 ml) water or stock
- 1 tbsp unsalted butter
- 1/2 tsp kosher salt
For Serving: Mashed Potatoes
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter
- 1/2 cup (120 ml) warm milk or light cream
- 1 tsp kosher salt
Garnish
- 2 tbsp chopped fresh dill and parsley
Step-by-Step Instructions
Step 1: Trim, slice, and optionally soak the liver
Use a sharp knife to remove any visible membranes and silverskin from the liver. Slice into 1/2-inch-thick, 2-inch-long strips. For an even milder flavor, soak the strips in 1 cup cold milk for 15–30 minutes, then drain and pat completely dry with paper towels. Keep chilled while you prep the rest.
Step 2: Start the side (buckwheat or mash)
For buckwheat: Rinse 1 cup groats in a fine-mesh sieve. Bring 2 cups water or stock and 1/2 tsp salt to a boil, stir in the groats, cover, and simmer on low 12–15 minutes until tender. Off heat, stir in 1 tbsp butter and fluff with a fork.
For mashed potatoes: Boil potatoes in salted water until tender, 12–15 minutes. Drain well, then mash with 4 tbsp butter, 1/2 cup warm milk or cream, and 1 tsp salt until smooth.
Step 3: Brown mushrooms and soften onions
Heat a large skillet over medium-high. Add 1 tbsp butter and 1 tbsp oil. When shimmering, add mushrooms in an even layer with a pinch of salt. Cook undisturbed 3 minutes, then stir and continue until deeply browned, 6–8 minutes total. Add sliced onion and cook, stirring, until softened and lightly golden, about 5 minutes. Scrape everything to a warm bowl.
Step 4: Dredge and sear the liver hot and fast
Season the dried liver with 1/2 tsp salt and the black pepper. Toss with 1 tbsp flour to lightly coat. Add the remaining 1 tbsp oil and 1 tbsp butter to the skillet over high heat. Sear the liver in 2 batches, 60–90 seconds per side, just until browned on the outside but still slightly rosy inside. Transfer to a plate; do not overcook.
Step 5: Build the tangy sour-cream–mustard sauce
Lower heat to medium. Deglaze the pan with sherry or cognac (if using), scraping up brown bits, and reduce by half, about 1 minute. Add stock, mustard, and tomato paste; simmer 2 minutes. Whisk the remaining 1 tbsp flour into the sour cream until smooth. Stir a ladle of hot pan liquid into the sour cream to temper, then return the mixture to the skillet. Keep at a gentle simmer (avoid boiling) 2–3 minutes until slightly thickened. Return mushrooms and onions to the pan and stir to coat.
Step 6: Combine, finish, and rest
Return the seared liver (and any juices) to the skillet and fold through the sauce just until warmed, 1–2 minutes. Stir in the final 1 tbsp butter for a glossy finish. Taste and adjust salt and pepper. Let the pan rest off heat for 1 minute to settle.
Step 7: Plate and garnish
Spoon buttery buckwheat or mashed potatoes into warm shallow bowls. Ladle the liver, mushrooms, and onions with plenty of sauce over the top. Shower with chopped dill and parsley and finish with a few grinds of black pepper. Serve immediately.
Pro Tips
- Slice across the grain and remove all membranes for tender results.
- Pat the liver very dry and sear in a single layer for best browning.
- Temper the sour cream with hot liquid so it blends smoothly and does not curdle.
- Keep the sauce at a gentle simmer after adding sour cream; avoid a rolling boil.
- Cook the liver just to rosy; it will continue to warm in the sauce.
Variations
- Chicken liver version: Substitute chicken livers; sear 45–60 seconds per side.
- Pickle twist: Stir in 1/4 cup finely diced dill pickles at the end for a classic Russian note.
- Mushroom-forward: Increase mushrooms to 1 lb (450 g) and reduce liver to 1 lb (450 g) for a lighter, more mushroomy sauce.
Storage & Make-Ahead
This dish is best right after cooking. You can sauté the mushrooms and onions and make the stock–mustard base up to 2 days ahead; refrigerate. Sear the liver and finish with sour cream just before serving. Leftovers keep 2 days in the fridge; reheat gently over low heat until just warmed through—do not boil. Freezing is not recommended.
Nutrition (per serving)
Approximate without side: 500–520 kcal; 28 g fat; 20 g carbs; 45 g protein. With buckwheat: about 680 kcal. With mashed potatoes: about 790–800 kcal. Values vary with brand and exact ingredients.
