Liver Stroganoff

Breaded bison liver with mushrooms and onions.

Ingredients

  • 1 lb (450 g) bison liver 
  • all purpose flour to coat 
  • 4 tbsp (60 ml) margarine 
  • 10 oz (284 ml) sliced mushrooms, drained 
  • 2/3 cup (150 ml) chopped onion 
  • 10 oz (284 ml) cream of mushroom soup 
  • 1 cup (250 ml) water 
  • 1 tsp (5 ml) Worcestershire sauce 
  • ½ tsp (2 ml) salt 
  • 1/8 tsp (0.5 ml) pepper 
  • 1 cup (250 ml) sour cream 

Method

  1. Dredge liver in flour and brown in 2 tbsp (30 ml) of margarine in frying pan. 
  2. When cooked, inside of the meat should be a light pink. Remove from pan. 
  3. Melt remaining margarine in pat. Add mushrooms and onion. Sauté until onion is soft. 
  4. Add soup, water, Worcestershire sauce, salt and pepper. Stir. Heat through. 
  5. Stir in liver. Simmer for 6 to 7 minutes. 
  6. Add sour cream and heat through but do not boil. 
  7. Serve over hot cooked noodles or rice. Serves 6

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