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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tlpodu11

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Reviewed: Oct. 3, 2009

I'm always amazed how my palate has changed with age. I used to hate liver as a kid, but now I just love it and this recipe was a wonderful addition to my recipe box. Even my daughter loved the liver!!!! and that's saying something. A recipe that gets kids to eat liver. The addition of the sour cream and mushrooms were a plus!!! This really cut into the strong liver taste and made it more mild, but added some depth to the flavor. I did add 1/4 cup of dry red wine as suggested by another reviewer and this just enhanced the taste even more! I will definitely be making this again for my mother and mother-in-law I know they will love it. Thanks. YUMMY!

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kac2research

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2009

My husband and I wish that we could give half stars because we would have rather given this dish a 4 1/2 star rating. My husband likes liver and I merely tolerate it, but this dish was absolutely delicious. I followed the recipe to a T and the liver was so tender and the sauce was great over brown rice. This is a keeper!

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Sandy K.

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Reviewed: Jul. 23, 2009

This is exactly how i have always made liver and onions but i usually omit the mushrooms. Another key trick- soak your liver in milk or buttermilk overnight if you are using older liver, veal liver can be used without soaking. I garnish with fresh chopped dill and serve with mashed or roasted potatoes - this is a very popular Russian/Eastern European dish!.

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Malishka31

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Apr. 28, 2009

i don't like liver&onions.i made this for my wife and she loved it.great recipe!!!!!!!

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mr.cook

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Reviewed: Jan. 27, 2009

Simple, tasty, tender and no left overs. Will fix again!

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satx_dianne

Cooking Level: Beginning

Home Town: Richgrove, California, USA

Living In: Lytle, Texas, USA

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Reviewed: Nov. 7, 2008

Five +++ for this one, the only thing I didn't have was any mushrooms, so I added more onions and some red wine so it was rich. I'll be making this again, thank you for the recipe

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