Ingredients for Beef Liver With Sour Cream
- 1 pound 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
- 1 tablespoon vegetable oil
- 1 medium onion
- 1 cup beef consommé
- 1/2 cup sour cream
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How to Make Beef Liver With Sour Cream
- Cut 1 pound of beef liver into 2-inch long strips, 1/2-inch thick.
- Pat the liver strips dry with paper towels.
- 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.
- Dredge the liver strips in the flour mixture, ensuring they are evenly coated.
- 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.
- Remove the liver from the skillet and set aside.
- Add 1 medium onion, thinly sliced, to the skillet and cook for 3-4 minutes, until softened.
- 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.
- Just before serving, stir in 1/2 cup sour cream and heat through. Do not boil.
- Serve immediately over steamed rice and carrots.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
10g
Fat
67g
Carbs
5g
