Classic Russian Liver Stroganoff

Method

1. Sauté onions and garlic until golden.
2. Add mushrooms and cook until tender.
3. Add beef liver and cook until browned.
4. Stir in beef broth, heavy cream, and a bit of flour to thicken the sauce.
5. Serve over mixed vegetables.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.