Updated: Mar 3, 2019
I learned to cook and enjoy beef liver when I realized it's significant and unique health benefits. I've perfected a recipe that we cook every 5-7 days in my house. Try it!
Cathy Streitwieser’s Beef Liver Stroganoff
Soak 1 pound beef liver (preferred: organic grass fed/finished) in whole milk (preferred: organic raw whole milk) for 2 hours in refrigerator. (If frozen – defrost in glass bowl submerged in milk for 3-4 hours in the refrigerator.) ….Rinse
Cut the liver into bite-sized cubes (1 pound of liver will make 4 four ounce servings.) I divide my liver into two and freeze the second half for another quick meal.
Saute 1 -2 yellow onions sliced (think equal parts onion to liver) in 1/2 cube butter (1/4 cup, use however much you want!)
When translucent, add zucchini slices or spirals (if you are serving them with the liver) to the onion.
…as the zucchini is still firm, but almost soft – push everything to the outside of the pan and make space for the liver in the center!
Add the bite sized liver and more butter if needed. Cook over med/high heat until just barely pink.
Incorporate all elements in the pan together and mix in ½ cup sour cream (amount is to your liking, not set in stone!)
Best served piping hot! Yum! So Good and Healthy too!
Recipe by: Cathy Streitwieser, cRCPC