Liver Stew with Sour Cream

Serves: 2

1 lb beef liver

1 large onion

2 garlic cloves

2 tablespoons flour

4 tablespoons vegetable (sunflower) oil

2 tablespoons sour cream

Half teaspoon salt

Half teaspoon ground black pepper

Rinse the liver and cut into 6 equal pieces.

Mix together the flour, salt and pepper.

Pour the oil into a frying pan and put on the stove.

Roll the liver pieces in the flour mixture on all sides and place into the pan.

Cook for 2-3 minutes on each side till golden-brown.

Transfer the liver into a medium pot.

Slice the onions into large circles. Halve the garlic cloves.

Roll the onion and garlic in the same flour mixture that the liver was rolled in.

Cook them for 2-3 minutes in the oil used for the liver.  

Do not use the spatula to stir; instead give the frying pan an occasional shake to make sure the onion rings keep their shape.

Transfer the onion and garlic mixture to the pot with the liver.  

Add the water to cover the contents of the pot.

Add the sour cream and stir carefully.

Place over medium fire, bring to a boil and continue cooking for another 15-20 minutes.

The sauce will thicken with the help of the flour used for dusting both the liver and the vegetables, so there’s no need to add any more.

Serve the liver with a side dish of your choice.