| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Russian |
Ethnic, Maindish, Meat, Russian |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef liver sliced 1/4" |
| 2 |
T |
Flour |
| 1 |
c |
Sour cream |
| 2 |
c |
Beef stock |
| 4 |
T |
Butter, not margerine |
| 2 |
T |
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
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