Reviewed: Mar. 16, 2011

This is a great recipe. I didn't have mushrooms or wine so I added about half a can of cream of mushroom soup to the sour cream before mixing with the liver and onions. I also soaked my liver for about an hour with water and salt to get some of the blood out and help tenderize it... I think it was just wonderful. Thanks for sharing

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Reviewer:

Tasha

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Roan Mountain, Tennessee, USA

Reviewed: Nov. 21, 2010

My husband loves liver but not with sour cream. He ate it but did not like it. He said, "please make it the other way" with liver, onions, and a bit of beef broth simmered. I will leave the sour cream for the beef stroganoff!!

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Reviewer:

Mary Ellen

Reviewed: Nov. 18, 2010

I put a few twists on this recipe I cooked about 1 lb of liver. I minced about 3 large cloves of garlic and sauted them with my onions. I used butter but I think in the future I will use olive oil and save the calorites in butter for somtething when I cannot substitute butter. I quickly sauted the liver as it was not that thick and I did not want to overcook it. I used a 4 oz can of button mushrooms along with the juice and about 1/3 cup light red wine. I decided to use 1 can of mushroom soup (undiluted) and only about 3 large Tbs of sour cream. I also added a few dashes of gravy bouquet for good flavor and browning color. Only a few dashes of worcestershire sauce as I did not want to overwhelm the gravy bouquet flavor. I felt my gravy was not thick enough and I had leftover mashed pots that I was going to put the liver over, but decided to add them to the liver mixture. Hint: I could have used another large onion that would have improved the texture of this dish plus more interest. All in all I think it turned out very good and will fix it again and it is probably one of the best liver dishes I have ever had or made. Very Good

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Reviewer:

lola

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Reviewed: Oct. 26, 2010

this is wonderful! Cant say enough! i love liver anyway unless its mushy, no problem here. of course i couldnt resist adding bacon....butter AND bacon? thanks for a new way to enjoy something thats good for you!

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Reviewer:

musharonqwestnet@live.com

Reviewed: Sep. 23, 2010

I wish I could give this 6 stars. This is the best liver and onions recipe i'v tasted. I always wanted to find something close to what my mother made and this is it. Thank you for bringing back memories. My mom would be happy.

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Reviewer:

Pam

Cooking Level: Expert

Living In: Morrisville, North Carolina, USA

Reviewed: Jul. 16, 2010

This has been a favorite since 1968, when I found it in a cookbook that came with the stunning set of pans I bought a few months after graduating h.s. (and still use!). My folks and I happen to like liver, but my mom quickly discovered that even people who "can't stand" it ask "What is this and may I have the recipe?" It's important to NOT overcook the liver. Most people cook it till it's shoe leather, which is probably why people can't stand the stuff—shoe leather is never tasty. Reduced fat sour cream works, but fat-free not so much. Don't let boil the sauce or it separates. Serve the sauce and onions over hot rice. Add brightly colored veggies—salad, broccoli, crisp fresh green beans—and oh my my what a delicious, and vitamin rich, banquet fit for your best guests!

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Reviewer:

Paula S

Reviewed: Apr. 14, 2010

I am giving this 4 stars only because I am used to eating frozen dinners in the microwave. My wife used to make liver for us and I loved it. Since I am alone now I am trying different things (easy things) to make instead of Hungry Man or Stouffers. My daughter suggested this site and I have to give Allrecipes 5 stars for their help. The most important thing I needed was what to use; a frying pan, oven bake or broil. But this recipe is something I think I can handle. I must also admit that when you sweat your a - - off making something fresh, it taste soooo good.

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Reviewer:

Bob

Reviewed: Mar. 3, 2010

We omitted the sour cream, but added more mushrooms and onions. Found the meal to be quite easy to prepare and very healthy. Actually drove 75 miles to share the meal with a friend who was not feeling well. It went over well…brought back lots of ole school memories. We kept it simple…liver/mashed red potatoes/green beans/glass of wine…We made HAPPY PLATES…LOL…

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Reviewer:

Thill40397

Reviewed: Jan. 22, 2010

At 28 I LOVE liver and onions but this recipe is the best I've ever had (and I thought I made a killer l&o). I also added red wine (highly recommend!)

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Reviewer:

idonteatblue

Cooking Level: Expert

Home Town: Cape May, New Jersey, USA

Living In: Washington, D.C., USA

Reviewed: Oct. 14, 2009

my daughter hate liver and with this recipe it was a big hitt!!!! However, instead of mushrooms w/sour cream i used lipton's onion soup w/sourcream.. still delicious!

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