How to make it

  • Wash, pat dry, and sprinkle each piece of liver with salt and pepper.
  • Dredge in flour, fry on each side in butter and remove.
  • Sauté 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.

Reviews & Comments 2

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  • bonzaichef 10 years ago
    aaah, you're talking my kinda language with this recipe, i was brought up on liver & you're so right, its damn good for you. thank you kindly for the addy btw..
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  • mystic_river1 10 years ago
    Did you know that liver is the most nutrient intensive food? I didn't, but I know now!
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