Liver in sour cream

1 serving


Wash the liver, peel from films and bile ducts, cut into 80-100 g slices, lightly beat, salt, roll in flour, and fry in oil. After that, fold into a saucepan, add finely chopped and toasted onions, sour cream, juice from the pan where the liver was fried, and 2 glasses of water. Close with cover and put on until ready to extinguish. It is impossible to extinguish for a long time, since the liver becomes firm. Put the finished liver on a dish, pour the resulting sauce, serve boiled or fried potatoes and boiled pasta on the side dish.