Liver Beef Stroganoff with Prunes

Think beef stroganoff is only made from beef? No, this recipe has a lot of options, and we chose this one - with the liver. Just don't cook the liver for too long so that it becomes "well done" - that is, tough, eaters will not appreciate this.

Ingredients

• a generous handful of pitted prunes
• 300 g beef liver
• 1 medium onion
• 2 tbsp. l. ghee
• salt
• 2 tbsp. l. flour
• 2-3 st. l. sour cream with a fat content of 20%
• 1 tsp tomato sauce

Directions

1. Soak dry prunes in warm water for 1 hour, then fold on a sieve. Leave fresh as is. Chop the prunes finely.
2. Remove the film from the liver, remove the bile ducts and cut the pulp into small cubes.
3. Cut the onion into half rings. Heat the ghee in a skillet and sauté the onions in it over medium heat until golden brown, 10 minutes.
4. Remove the onion from the skillet with a slotted spoon, add a little more oil and fry the liver over medium heat, 3 minutes.
5. For the sauce, stirring occasionally, fry the flour in a clean, dry frying pan, 2 minutes. Heat the sour cream in a saucepan without bringing it to a boil. Then add tomato sauce to sour cream, mix. After that, add the flour and, stirring thoroughly with a whisk so that there are no lumps, heat it for 1-2 minutes. Remove sauce from heat.
6. Cut onion and prunes in a saucepan with sauce, stir, add liver, salt and heat over low heat, 3-4 minutes.