Calf's liver and onions sliced and pan seared in butter until golden, then simmered in a sour cream and mushroom broth with a touch of Worcestershire sauce.
INGREDIENTS (for 6 servings):
- 1/2 cup butter
- 2 onions, sliced
- 1 1/2 pounds calf's liver
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 (8 ounce) can mushrooms, with liquid
- 2 cups sour cream
- 1 teaspoon Worcestershire sauce
In a large skillet, melt butter over medium high heat. Cook and stir onions until tender, about 7 minutes. Season liver slices with salt and pepper, and add to the skillet. Brown liver slices, turning once, for approximately 5 minutes. Pour in mushrooms with their liquid. Reduce heat, cover, and simmer for 8 to 10 minutes. Stir in sour cream and Worcestershire sauce, and continue simmering another 8 to 10 minutes. Serve immediately.