Pork liver in sour cream in a frying pan

Prepare the ingredients according to the list for cooking pork liver in sour cream in a frying pan. If the pork liver is high-quality and fresh, it will not have a bitter taste in the finished dish. If the liver has been frozen, and you are concerned that the pork liver may taste bitter, you can soak it in milk for 1 hour (previously frozen liver should be thawed in the air).

From the piece of pork liver, cut out the large blood vessels and rinse the liver under running water. Then cut the liver into small strips.

Heat a frying pan with vegetable oil and place the liver in it. Stirring, fry the liver on all sides for about 5-7 minutes. At the end, add salt and pepper.

Cover the frying pan with a lid and simmer the pieces of liver for 5-7 minutes.

While the liver is simmering, prepare the sour cream sauce for the liver. Cut the onion into thin half-rings.

Fry the onion in a separate frying pan until slightly browned.

Then add the sour cream to the frying pan with the onion. Waiting for it to boil, add a pinch of salt and a pinch of pepper. Let it boil for 3 minutes, add the mustard, and mix. The sour cream sauce is ready.

Now add the liver to the frying pan with the prepared sauce. Stir, let it boil, and turn off the heat.

Pork liver in sour cream in a frying pan is ready. Serve it on plates and bring to the table.

Enjoy your meal!