Braised beef liver sauce

350 g beef liver

2 Art. l. vegetable oil

1 Art. l. wheat flour

Salt

To prepare the sauce:

250 g sour cream

100 g tomato puree

75 g flour

3 glass water

2 onions

1 Art. l. butter

Preparation of sauce: First, prepare cream sauce, saut for this meal to light creamy, stirring constantly so that it is not burnt, cool it to 60 degrees, add 3 cups of hot water, stir, add sour cream, salt and warm without bringing the mixture to boil for 5 minutes, drain, and then bring to a boil. Chop the onions, add 100 g of tomato paste, saut for 5 minutes, pour cream sauce and bring to a boil.

Liver cut into pieces a la carte, salt, breaded in flour and fry until half cooked, pour the sauce and simmer for another 15 minutes.

Before serving braised beef liver sauce garnished mashed potatoes and pickles.