Before cooking, the pork liver must be soaked in milk.

Components

  • pork liver - 500 g;

  • onion - 2 pcs.;

  • sour cream - 200 g;

  • flour - 1 tsp;

  • milk (for soaking the liver) - 200 ml;

  • water - 1 glass;

  • oil - 3 tbsp;

  • garlic - 1 clove;

  • salt, ground black pepper.

Preparation

Remove the film from the liver, cut into pieces.

Cover with milk for 30 minutes.

Remove the liver from the milk, dry with a paper towel.

In a frying pan with heated oil, put the onion cut into half rings.

Fry until soft.

Add the liver to the onion and fry for another five minutes.

Mix flour, sour cream and water in a glass.

Stir until the lumps dissolve.

Add the sauce to the liver, salt, pepper, add chopped garlic.

Simmer for 15 minutes.

Sprinkle with greens.

Advice

To easily remove the film from the liver, smear it with lemon juice.

Use sour cream and milk of any fat content.

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