Calves' Liver In Sour Cream

Oxmoor House
4 servings


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4 slices bacon
1 pound thinly sliced calves' liver
1 medium onion, chopped
1 (8-ounce) carton commercial sour cream
1/2 cup sliced fresh mushrooms
1/2 teaspoon salt
1/2 teaspoon pepper


Cook bacon in a large skillet until crisp. Remove from skillet, reserving bacon drippings. Drain bacon on paper towels. Set bacon aside.

Sauté liver and onion in reserved bacon drippings 5 minutes. Combine sour cream, mushrooms, salt, and pepper; add to liver mixture, stirring gently, until well combined. Cover and bake at 325° for 30 minutes.

Transfer liver to a warm serving platter. Spoon pan liquid over liver. Top with bacon slices, and sprinkle with paprika.

Created date

February 2010