Zhytomyr-Style Liver
Tender liver stewed with onion, mushrooms, and sour cream.
Ingredients
- Beef or pork liver600 g
- Milk200 ml
- Onions2 pcs
- Mushrooms250 g
- Sour cream200 g
- Flour2 tbsp
- Oil2 tbsp
Instructions
Trim the liver, cut it into pieces, and soak in milk for 20 minutes.
Slice the onions into half-rings and the mushrooms into thin pieces.
Sear the liver over high heat for 2–3 minutes per side, then transfer to a bowl.
In the same pan, saute the onions and mushrooms until soft.
Return the liver, add sour cream, a little water, salt, and pepper.
Simmer gently for 8–10 minutes and serve with mashed potatoes or buckwheat.
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