You will need
    • liver – 500 g;
    • onions – 2-3 PCs.;
    • sour cream – 250 to 500 g;
    • flour – 1 tbsp;
    • butter or vegetable oil;
    • salt
    • pepper.
Onion cut into small cubes and place in a pan, add oil and place over medium heat. Simmer until transparent for 15-20 minutes, stirring occasionally. Watch that the onions get fried, otherwise the dish will turn out wrong smell and will taste bitter.
Liver wash, peel from the film and cut into wedges with a length of about 3-4 cm. In a pan heat the oil and place there the liver. Better take veal. If it is from an adult animal, before cooking, soak it in milk or at least water. The time of soaking from 30 minutes to 4 hours depending on the age of the animal.
Stirring constantly, fry the liver over high heat for 2-3 minutes. Add the flour, stir and put in pan with onions. The flour may not add, she plays the role of a thickener for gravy.
When you lay out the liver to the onions, in the pan the crust will remain pripojenych juices. Pour a few tablespoons of water, heat it so the juice is dissolved, and pour this mixture to the main pan.
Put on medium heat, add the sour cream, pepper and mix. Sour cream it is better to take a village, so it is a little sour, then the dish will be more intense. Yes, and the number it needs to put less than the shops. That is, if the shop have 500 grams, enough the village will be 250 grams.
Bring to a boil. Fire reduce to a minimum the pan, cover and simmer for 15-20 minutes.
Ready liver salt, the pan remove from heat and close the lid. Express to walk approximately 3-5 minutes.
You can improve the gravy. For this braised leeks whisk together with sour cream in a blender, bring to boil and then in onion-sour cream mass put the fried liver.
Can add to the finished dish 1 tablespoon of tomato sauce.