Beef Liver with Champignons in Sour Cream Sauce
Beef liver and champignons provide protein and a rich savory flavor. The sour cream sauce keeps the liver tender, while brief simmering helps prevent the pieces from drying out.
Rinse the beef liver (500 g), pat it dry, and cut it into small pieces. Peel the onion (160 g) and slice it into thin half-rings. Quickly rinse the champignons (300 g), dry them, and slice them into thick pieces.
Heat half of the olive oil (50 g) in a skillet, fry the onion until soft, add the champignons, and fry under a lid for 5 minutes.
Heat the remaining olive oil in another skillet and fry the beef liver on all sides until its color changes. Add the champignons and onion to the liver and simmer over low heat until the liquid evaporates.
Add the sour cream 30% (300 g) and simmer for another 5 minutes. Remove from the heat, season with table salt (to taste), and add black pepper (to taste). Serve hot.
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