This sour cream sauce with spices impart liver an unusual, piquant and delicious taste. The preliminary frying of liver and onion gives the dish more flavour. The liver is usually served with spaghetti, rice or mashed potatoes.
- 1 tbsp flour
- 2 bulb onions
- 500 g (1,1 lb) liver
- 1/2 glass sour cream
- 2-3 fresh lettuce leaves
- 1 tbsp dairy butter (margarine)
- salt – to taste
- thyme – to taste
- ground paprika – to taste
- black ground pepper – to taste
Wash, peel and slice liver. Sprinkle with salt, pepper, paprika and thyme. Then coat the liver in flour. Preheat dairy butter and fry the liver, turning once, approximately for 5-7 minutes. Pour the emerged juice into a pan. Pour 1/2 glass of boiling water there.
Peel bulb onions, chop and brown slightly. Add the onion and sour cream to the pan. Salt the mixture, add the fried liver and simmer everything for 6-7 minutes. Transfer the liver to a serving bowl, top with chopped lettuce and eat!
Enjoy your meal!