Name: Liver in Sour Cream
Ingredients: 3 lb Beef liver sliced 1/4"; 2 tb Flour; 1 c Sour cream; 2 c Beef stock; 4 tb Butter (not margerine); 2 tb Dill freshly chopped; Salt & peppr to taste

You must regard parenting as one of your most important tasks while you have children at home. This is your calling. You must raise your children in the fear and admonition of the Lord. You cannot do so without investing yourself in a life of sensitive communication in which you help them understand life and God’s world. There is nothing more important. You have only a brief season of life to invest yourself in this task. You have only one opportunity to do it. You cannot go back and do it over… To do this job of parenting well, it must be a primary task. It is your primary calling.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Russian	Russian, Ethnic, Meat, Maindish	6	Servings

INGREDIENTS

3	lb	Beef liver sliced 1/4"
2	tb	Flour
1	c	Sour cream
2	c	Beef stock
4	tb	Butter (not margerine)
2	tb	Dill freshly chopped
		Salt & peppr to taste

INSTRUCTIONS

Sprinkle liver with slat & pepper, roll in flour, fry slightly on each side
in butterover a medium heat. Saute' onions until brown and add to liver in
deep pot. Add the beef stock and while stirring add the sour cream. Cover
and cook 35 minutes over a low tp medium heat. Serve witht he sauce from
the cooking poured over the liver and garnish with the freshly chopped
dill. ORIGIN: Raisa Zhelinova, Kyiv-Ukraine, circa 1999 From: Dr. Donald
Houston
Posted to MM-Recipes Digest V4 #16 by docdonald@worldnet.att.net on May 17,
1999

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”