Calves Liver Stroganoff
Calves liver stroganoff with sautéed mushrooms, onions, and white wine in a tangy low-fat yogurt sauce over noodles. A lighter, iron-rich spin on the classic in just 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minStroganoff gets a nutritional upgrade with tender calves liver standing in for the usual beef.
The liver sears fast in a hot pan, then rests while mushrooms and onions cook down with dry white wine until the kitchen smells like a bistro.
A swirl of low-fat yogurt and a dash of Worcestershire pull the sauce together into something creamy and tangy without the heaviness of sour cream.
Pile it all over egg noodles and dinner is done in 30 minutes flat.
Kitchen Tips
- Don’t overcook the liver. It should be browned on the outside but still slightly pink inside. Overcooked liver turns rubbery and bitter.
- Slice it thin. Thinner slices cook more evenly and have a more tender bite.
- Let the yogurt warm gently. Stir it in off high heat so it doesn’t curdle. Low and slow wins here.
Ingredients
Directions
Brown liver in margarine.
Remove from skillet, and keep warm on a platter in the oven.
Cook mushrooms and onions until tender, adding water if necessary to prevent drying.
Add wine, bring to a boil, reduce heat, add remaining ingredients and cook, stirring, until heated through.
To serve, divide noodles evenly onto 4 serving plates.
Divide liver and place over noodles. Top with sauce.
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