Clean the goose liver and remove gall, then dry with a cloth, salt it and let it stand for 20 mins.
Cut the vegetables into thin slices and the onion into slightly thicker slices.
Put all together in a pot, put the goose liver on top, sprinkle with paprika and cover with the goose fat.
Pour on 2 tbsp. of water, and steam under cover in the oven for 20 mins.
Remove cover and pour on the sour cream, mixed with flour.
Leave it uncovered in the oven for a further 15 mins.
Dilute it two or three times more during cooking.
Then remove with a flat spoon, put on a dish, and strain the gravy.
Use rice for garnishing.