Classic liver stroganoff recipe

Name: Classic liver stroganoff recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 tsp. vegetable or sunflower oil; 2 shallots, finely chopped; 250 g chestnut mushrooms, sliced; 350 g calves' liver, cut into strips; 25 mL brandy, optional; 1 tbsp. wholegrain mustard; 150 g half-fat crème fraîche; 150 g 2% fat Greek yogurt; large handful baby spinach leaves

By The GH Kitchen TeamUpdated: 29 July 2025

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Liver, shallots, spinach and mushrooms get cooked in a subtle creamy sauce for an easy and speedy supper option.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Cal/Serv:

212

Ingredients

1 tsp. vegetable or sunflower oil
2 shallots, finely chopped
250 g chestnut mushrooms, sliced
350 g calves' liver, cut into strips
25 ml brandy, optional
1 Tbsp. wholegrain mustard
150 g half-fat crème fraîche
150 g 2% fat Greek yogurt
large handful baby spinach leaves

Directions

1. Step 1
  Heat the vegetable or sunflower oil in a large frying pan and gently fry the shallots for 5min. Turn up the heat to high and add the chestnut mushrooms. Fry for 5min, or until the mushrooms have released their moisture, are tender and the pan is almost dry again.
2. Step 2
  Add the liver and fry, stirring occasionally, for 5min. Carefully add the brandy, if using, then stir in the mustard, crème fraîche and yogurt. Heat through (do not boil), then stir in the spinach and check the seasoning.

Serve with mashed potatoes or rice.

If you’re not partial to liver, replace with strips of sirloin or beef fillet, chicken or turkey breast, or pork fillet.

If you're after a hands-off version, then we have a delicious beef traybake stroganoff recipe.

Per serving:

Calories: 212
Total carbs: 5 g
Sugars: 5 g
Total fat: 11 g
Saturated fat: 5 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time