Russian dish liver BeefStroganoff
In the title "BeefStroganoff" is based on what it needs to be made: beef or veal. Therefore, to maintain historical justice in the preparation of liver Stroganoff, make it out of beef liver, and the rest will strictly follow the rules of cooking.
Remove pellicle with a thin knife (it's quite simple, and tenderness of beefStroganoff will vary at times) and rinse well. If time permits soak in a couple of liters of water per 2 ... 3 hours, so it will come from the blood. Well, if there is no extra time – prepare as it is.
That's all - our liver beefStroganoff is ready.
Bon appetit. Believe me, it's insanely delicious and the meat really melts in your mouth.