 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Nothing hits the spot better than this warm creamy sauce over a baked potato. I use gluten free flour to satisfy dietary requirements. Ingredients:
1/2 lb beef liver, chopped coarsely |
2 medium onions, diced |
6 ounces fresh mushrooms, sliced |
3 tablespoons butter, divided |
2 tablespoons flour |
2 tablespoons sour cream |
1 cup beef broth |
1 garlic clove |
salt and pepper |
Directions:
1. Melt 1 tbs butter.Saute liver until cooked through. Remove from pan and set aside.
2. Add onions mushrooms and garlic to pan and cook until soft and onions are translucent. Remove from pan and set aside.
3. Melt 2 tbs butter. Add flour and stir to combine. Cook for about 1 minute until roux is thick and bubbly and slightly golden. Add sour cream and stir to combine.
4. Slowly stir the beef broth into the mixture. Cook until thick and creamy 2-5 minutes. Return liver, onions, mushrooms, and garlic to pan stir to combine and heat through.
5. Serve over rice or potatoes.
|
|