If you are in a hurry but still want to impress someone special or your friends, here is a recipe that it is both delicious and easy to make: liver Stroganoff. The book I found the recipe in, is titled how else but “Cooking in a Hurry” by Anne Ager, published in 1980. In those times I guess it was still kind of boring to stay in the kitchen and just cook, one wanted to live her/his life too. In Romania it was a way of life cooking not for your family but organising festive meals for the entire clan. I speak for myself because I have seen my mom many times doing that during a year and my sister and I had to help too. It was fun for us but if I put myself in her shoes I guess it was not that fun. I know I wouldn’t do that but occasionally. Well, if my mom had known this recipes she would’ve got away with it easily. Joking.🙂
Though I made this recipe just once, a few years ago, I loved it and I thought to share it with you. So here it is.
Preparation and cooking time : 25 min
- 750 g (1 1/2 lb) calf’s or lamb’s liver, cut into strips, 5 mm (1/4 inch) thick
- seasoned flour
- 1 medium onion, peeled and finely chopped
- 50 g (2 oz) butter (80-82% fat please)
- 100 g (4 oz) button mushrooms, sliced
- 6X15 ml spoons (tbsp) dry sherry (if you don’t have sherry, don’t worry now, try to make sure you have for some time in the future, there are plenty of recipes with sherry)
- freshly ground black pepper
- 150 ml (1/4 pint) soured cream
- Dust the strips of liver in seasoned flour, then shake off any surplus flour.
- Fry the onion gently in the butter for 2 minutes in a shallow frying pan.
- Add the liver and continue frying, stirring occasionally, until the liver begins to colour.
- Add the mushrooms and fry for a further 3 minutes. Add the sherry, salt and pepper. Cover and simmer for 5 minutes. And close the kitchen window so you take pity on your neighbours.
- Stir in the soured cream and heat through carefully, without boiling.
- Serve with boiled noodles and a salad. Do not forget to toss the noodles in butter and add some pepper, if you like.