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500 g calf’s liver; ⅔ cup sour cream; ⅓ cup milk; 1 onion; 2 cups clarified or normal butter; ½ cup flour; ½ tbsp mustard; salt, white pepper

Liver in sour cream

Trim and wash the liver. Dry it and cut it into 1cm thick pieces. Fry the liver in half of the butter on a medium heat for 1 minute on each side. Season the meat well and set it aside keeping it warm. Fry the finely chopped onion in the remaining butter on a medium heat. Add the flour and fry it for a minute. Pour in the milk stirring continuously to make a thick sauce. Add the sour cream, mustard and some salt and pepper. Return the cooked liver to the pan and bring the mixture to the boil. Leave it to stew on a low heat for 20 minutes. Serve with potatoes or rice.

Печень в сметане (Wątróbka w śmietanie)

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Андрей (talerka).