Instructions: Sprinkle liver with slat & pepper, roll in flour, fry slightly on each side in butterover a medium heat. Saute onions until brown and add to liver in deep pot. Add the beef stock and while stirring add the sour cream. Cover and cook 35 minutes over a low tp medium heat. Serve witht he sauce from the cooking poured over the liver and garnish with the freshly chopped dill.

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