The liver stewed in sour cream turns out to be unusually tender. And the preparation will not take long.
Cooking time 40 minutes
Beef liver 300 g
Onion 1 pc
Sour cream 10% fat. 10% fat 200 g
Vegetable oil 2 tbsp. l.
Butter 30 g
Dill (greens) 1 bunch
Salt to taste
Heat vegetable oil in a cauldron or frying pan, add butter.
Add chopped onions.
Fry a little.
Add diced liver.
Fry for 3-5 minutes, stirring occasionally.
Add 1/2 cup water and simmer over medium heat for 10-12 minutes, covered. Salt. Add sour cream and simmer over low heat for another 10 minutes.
Place on a plate and sprinkle with finely chopped dill.