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Calves' Liver In Sour Cream

Yield 4 servings


  • 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
  • Paprika

How to Make It

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

  2. 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.

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

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