Prep 15 mins
Cook 15 mins
Will try to remember this recipe from the late '60s. Originally from Horst Mager's cooking show on TV. He has had many and still has a couple of restaurants in Portland, Oregon. He started our Western Culinary College. For our family, I used to make this recipe about 3 times a month, for decades. If you love liver, you'll love this recipe. I even like it cold, the next day, if there is any left.
- Heat butter and oil to large frying pan. Add onions, cook until the translucent.
- Remove onions from the pan with a slotted spoon, reserving until later.
- Put flour in a plastic bag, with the liver pieces, shake to cover.
- Heat pan once again, adding more oil and butter if needed. I then shake the flour from the liver pieces by using a strainer, so it is not overly floured, then add the liver to the hot pan. Fry liver quickly only until the red is no longer visible.
- Do not remove the liver from the pan, just deglaze the pan with the wine or brandy while the liver is still in the pan. Making sure to move away from the stove, with the pan, while adding the alcohol.
- Back on the heat, add beef bouillon and onions, to pan and continue cooking until this liquid is reduced by half.
- Season with salt and pepper to your taste.
- Remove from heat, stir in sour cream and serve on egg noodles, rice, or potatoes.