Cut the liver into slices. Season lightly with pepper, turn in the flour to the other side and fry briefly in a little butter.
Separately, fry the onion in butter until golden brown.
Put the slices of liver in a saucepan and sprinkle with the roasted onion.
Melt the gravy with the beef broth and let it bubble up. Fold in the sour cream and spread evenly over the liver and onion. Cover with a lid and steam at low temperature for 15 to 20 min.
Put the liver in a suitable bowl and season weakly with salt. Season the sauce also with salt and pour over the liver. Sprinkle with parsley.
Serve with: fried potatoes, or boiled potatoes, or macaroni.
From Irina Carl, Making Russian, dishes and their history,
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