This easy-to-prepare dish is based on classic Beef Stroganov and is equally tasty and just as elegant for a dinner party dish. with buttered noodles or pureed potatoes and green beans.
½ lb. calf’s liver, thinly sliced
1½ teaspoons salt
1 teaspoon black pepper
2 teaspoons paprika
4 oz. butter
6 oz. button mushrooms, wiped clean and sliced 2 fl. oz. dry white wine 10 fl. oz. sour cream 1 teaspoon caraway seeds
Lay the liver slices on a flat working surface and rub them with 1 teaspoon of salt and half the pepper and paprika.
Using a sharp knife, cut the slices into strips.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the mushrooms and fry, stirring occasionally, for 3 minutes. With a slotted spoon, transfer the mushrooms to a plate.
Add the liver strips to the pan and fry, turning and stirring occasionally, for 2 to 3 minutes or until they are cooked through. Stir in the white wine, the remaining salt, pepper and paprika and mix well.
Return the mushrooms to the pan and stir in the sour cream and caraway seeds. Cook for a further 1 to 2 minutes or until the sauce is heated through.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.