This dish is a variation on the theme of Ukrainian cuisine dish – “Liver in sour cream”. I added apple and horseradish into sauce.
1 pound beef liver, preferably organic
2 tbsp brown rice flour
1 cup chicken, beef or vegetable stock
1 large onion
1 large apple (i.e.: Granny Smith)
3 tbsp oil, more as needed
1 tbsp prepared horseradish
1/2 cup sour cream
salt and pepper
Sprinkle liver with salt & pepper, roll in flour, fry slightly on each side in oil over a medium heat. Sauté onions and apples until brown and add to liver in deep pot. Add the stock and sour cream, mixed with horseradish. Cover and cook 35 minutes in medium heat. Serve with the sauce from the cooking poured over the liver and garnish with the freshly chopped dill.