Liver with Sour Cream

Categories: Heart Blood Vacuity, Liver Blood Vacuity, Meat

A delicious liver recipe from Russia is found at ruscuisine.com.

liver

 

 

Serves 4

2 1/2 pounds liver (calf, pork or beef), sliced
2 onions, chopped
1 cup sour cream
4 tablespoons butter
2 cup beef stock
2 tablespoons dill, freshly chopped
2 tablespoons unbleached white flour
sea salt and pepper to taste

Wash, pat dry, and sprinkle each piece of liver with salt and pepper. Dredge in flour, fry on each side in butter and remove. Saute the onions until golden brown and then layer both liver and onions in a deep pot. Deglaze the pan with beef stock, stir well and add the sour cream, stir, then add to the liver and onions. Mix well and cover. Cook slowly over low-heat for 20 minutes. Uncover, stir well, re-cover and cook for another 10 minutes. Remove liver from pot, arrange on individual plates and pour sauce over the slices. Sprinkle with the dill. This is very good when served with boiled or fried potatoes or rice.