Skin the liver, cut into fine slices and sauté briefly in butter or light butter with the finely chopped onion. Remove the liver slices with a sieve spoon and keep warm until a brown sauce is prepared from fat and flour, which is deglazed with clear soup or water. Put the liver pieces in this sauce form and steam until done. Season the dish with salt, pepper and sour cream (or red wine).
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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