|Garlic||1 Clove (5 gm), chopped|
|Veal liver||1 Pound, membrane removed, thinly sliced and cut into short strips about 1/2 inch wide|
|Flour||1⁄4 Cup (4 tbs), seasoned with salt, pepper and paprika|
|Olive oil||2 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Sour cream||3⁄4 Cup (12 tbs)|
Dredge the liver strips with the seasoned flour.
Heat the olive oil and butter in a large skillet.
Saute the garlic over high heat and add the liver strips.
Cook very quickly, turning them with a spatula so that all the strips become uniformly browned.
This should take about two minutes.
Remove the liver to a hot platter and add the white wine and parsley to the pan.
Shake the pan well so that the wine rinses the pan thoroughly.
Add the sour cream, stir into the pan juices and heat thoroughly.
Do not let the sauce boil.
Taste the mixture and rectify the seasoning.
Remove the pan from the heat, return the liver strips to the pan and mix them well with the sauce.
Serve with buttered noodles or boiled rice.