750 g liver from beef, lamb or calf
flour
vinegar, oil
1 onion (fine cutted)
125 ml sour cream
1 tsp. capers (chopped)
salt
Cut liver into slices, cover one side with flour and fry into enough oil.
Remove liver and some oil, then stew onion, sprinkle with flour and
douse with some water. Add sour cream, a dash of vinegar and capers.
Season to taste with salt, bring to boil, add liver and let them sit a
little bit.
