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Method Prep:10min › Cook:20min › Ready in:30min
Place the flour, salt and pepper into a plastic food or freezer bag. Cut the liver into thin strips and place in the bag with the flour mixture. Shake to coat.
Heat the oil and butter in a saucepan over medium heat. Cook the onion for 5 minutes until soft. Add the mushrooms and continue cooking for 5 minutes until tender. Remove the onions and mushrooms from the pan and set aside. Keep warm.
In the same pan cook the liver strips for 3 minutes until brown, then add the sherry, salt and pepper. Return the onion and mushrooms to the pan. Cover and simmer for 5 minutes. Stir in the soured cream and heat through, being careful not to boil.