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Company Liver with Onions

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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