|Calf/Beef liver||1 1⁄2 Pound|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|All purpose flour||3 Tablespoon|
|Canned consomme||10 1⁄2 Ounce, undiluted (1 Can)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Hot sauce||6 Drop|
|Sour cream||8 Ounce (1 Carton, Use Commercial Variety)|
|Hot cooked noodles/Rice||1⁄2 Cup (8 tbs)|
Dredge liver in flour; cook in 2 tablespoons butter in a large skillet just until it loses its pink color and is lightly browned.
Remove and set aside to cool.
Cut into narrow strips.
Saute mushrooms, green onions, pars ley, and garlic in 1/4 cup butter.
Blend in 3 tablespoons flour; cook 1 minute, stirring constantly.
Gradually stir in consomme; add pepper and hot sauce.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Add liver to sauce, and simmer 10 minutes.
Remove from heat, and stir in sour cream.
Heat thoroughly, but do not boil.