Swiss Liver
- 1-1/2 - 2 lbs liver, sliced into strips
- 3 Tbsp butter
- 2 Tbsp onion, minced
- 6 ounce can mushrooms, drained & sliced (reserve the juice)
- 1/4 tsp pepper
- 3/4 tsp salt
- 3/4 tsp sugar
- 1/4 tsp leaf tarragon
- Dash of nutmeg
- 1 cup celery, thinly sliced diagonally
- 3 Tbsp parsley, chopped
- 1/2 cup dry red wine
- 1-1/2 Tbsp flour
- 1/4 cup water
- 3/4 cup sour cream
- Rice
Saute the minced onion in butter until soft.
Add the sliced liver and fry quickly over high heat to keep the liver rare.
Add the sliced mushrooms and brown lightly.
Add the seasonings, mushroom juice, sliced celery, chopped parsley and red wine. Stir well.
Cover and cook for 5 minutes (be patient, you rascal).
Blend the flour with water to make a smooth paste. Stir into the liver mixture until thickened.
Remove from the heat.
Slowly stir in the sour cream.
Serve over hot rice.
Add the sliced liver and fry quickly over high heat to keep the liver rare.
Add the sliced mushrooms and brown lightly.
Add the seasonings, mushroom juice, sliced celery, chopped parsley and red wine. Stir well.
Cover and cook for 5 minutes (be patient, you rascal).
Blend the flour with water to make a smooth paste. Stir into the liver mixture until thickened.
Remove from the heat.
Slowly stir in the sour cream.
Serve over hot rice.
Submitted by Aug 1, 2010
15 min 30 min 45 min
15 min 30 min 45 min