1 pound of liver 1 1/2 teaspoon of garlic powder 1 1/2 tablespoon of oil 1 cup of beef broth or bouillon 2 cups (16 oz.) tomatoes, chopped 3 cups of hot cooked rice (1 c. Raw) 1/4 cup of flour 1/4 teaspoon of pepper 1/4 cup of dry white wine 1/2 cup of sour cream or substitute 1 bay leaf
Cut liver in thin strips. Roll in flour, salt and pepper. Brown in oil. Add wine. Stir to loosen particles. Blend any remaining flour with broth and sour cream. Add tomatoes and bay leaf. Pour over meat, cover and simmer about 30 minutes or until meat is tender. Remove bay leaf. Serve over rice. 6 servings.
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