Zhytomyr-Style Liver

Trim the liver of membranes and ducts, then cut into strips about 1.5 cm thick. Cover with cold milk and let sit for 30 minutes — this removes any bitterness and makes the flesh more tender.

Meanwhile, slice the onion into half-rings, slice the mushrooms, and finely chop the garlic.

Drain the liver from the milk, pat dry with paper towel, season with salt and pepper, and dredge in flour.

Heat oil in a skillet and sear the liver over high heat for 2–3 minutes per side until nicely browned (the center should stay tender and pink, or it will turn tough). Transfer to a plate.

In the same skillet over medium heat, sauté the onion for 4–5 minutes until soft, then add the mushrooms and cook for another 5–6 minutes, until the liquid evaporates and the mushrooms turn golden.

Add the garlic and cook for 30 seconds until fragrant.

Return the liver to the skillet, pour in the sour cream diluted with water, season with salt and pepper to taste, and stir gently to combine.

Cover and simmer over low heat for 8–10 minutes, without letting it boil hard, so the sour cream doesn't curdle. Finish with chopped dill and serve hot with mashed potatoes or buckwheat.