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Stewed liver in sour cream



  • 600 g pork liver,
  • 200 ml of sour cream,
  • 150 ml of milk,
  • 2 onions,
  • 2 cloves garlic,
  • 1 teaspoon flour
  • 1 teaspoon mustard,
  • 2 tablespoons vegetable oil,
  • 1 tsp ground coriander,
  • ground black pepper, to taste
  • salt to taste,
  • 50 ml of water.


  1. Liver wash, peel from the backing and cut in small pieces.
  2. Pour pork liver milk and leave for 30 minutes. The milk is then dump.
  3. Onion cut a quarter of the rings. Garlic pass through the frog.
  4. In hot vegetable oil fry onions until translucent. Add the liver and fry for 5 minutes. Salt and sprinkle with spices.
  5. Put the mustard, flour, sour cream and water and mix it well. Pour the sauce into the pan and carcasses under the cover 5 minutes. At the end add the garlic.