Beef Liver With Sour Cream Recipe

Ingredients for Beef Liver With Sour Cream

• Beef Liver
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons butter
• Vegetable Oil
• 1 medium onion, thinly sliced
• Beef Consomme
• 1/2 cup sour cream

How to Make Beef Liver With Sour Cream

1. Cut 1 pound of beef liver into 2-inch long strips, 1/2-inch thick.
2. Pat the liver strips dry with paper towels.
3. In a shallow dish, whisk together 1/2 cup all-purpose flour, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme.
4. Dredge the liver strips in the flour mixture, ensuring they are evenly coated.
5. In a large skillet, melt 2 tablespoons butter with 1 tablespoon vegetable oil over medium-high heat. Add the liver strips and sauté for 3-4 minutes per side, until well browned.
6. Remove the liver from the skillet and set aside.
7. Add 1 medium onion, thinly sliced, to the skillet and cook for 3-4 minutes, until softened.
8. Return the liver to the skillet. Pour in 1 cup beef consommé and bring to a simmer. Cover and cook for 25-30 minutes, or until the liver is tender.
9. Just before serving, stir in 1/2 cup sour cream and heat through. Do not boil.
10. Serve immediately over steamed rice and carrots.