Jul 19, 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!
—Paula S
