- Beef liver - 500 Grams
- Bow - 2 pieces
- Champignons canned, bank - 1 piece
- Cheese - 100 Grams
- Sour Cream - 200 Grams
- Flour 1/2 cup
- Vegetable oil - 50 Milliliters
- Salt, pepper - To taste
1. Clear the liver from the film and ducts and cut into small pieces. Pour the prepared liver with milk for 2-3 hours. Soaked in milk, the liver will be softer and tender. 2. Grate the cheese. Peel onion and cut into half rings. In a separate bowl, mix the flour with salt and pepper. Pieces of liver well roll in flour. Thanks to this procedure, the juice will not leak from the liver. Heat the oil and quickly cook the liver on high heat. As soon as the liver gets a little blanch, immediately remove it from the fire. 3. Fry the onion in a skillet and add the cut mushrooms there. Put out 5 minutes. 4. Put a liver in a frying pan with mushrooms, pour out sour cream. Mix everything. 5. Sprinkle the dish with grated cheese on top. Close the lid of the frying pan and simmer until done. If blood is not extracted from the liver pieces, the dish is ready. Garnish to the liver can be served with rice or potatoes. Decorate the dish with herbs.
Servings: 6