Onion and liver pan

Ingredients for 4 servings:

• 2 large onions
• 300 g mushrooms, sliced
• 600 g liver(s), diced
• 100 ml meat broth
• 200 g sour cream
• some oil for frying
• 1 large onion(s)
• 1 leek(s)
• 2 spring onions
• 1 tsp oil for frying
• 200 g rice
• 200 ml meat broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

For the rice, peel and chop 1 onion. Clean the leek and spring onion and slice into rings. Heat 1 teaspoon of oil in a saucepan. Add the onion and sauté briefly. Add the rice and sauté for 2 minutes, then deglaze with 200 ml of meat stock and simmer gently for 10 minutes. Now add the leek and spring onion and cook for another 10 minutes. For the liver pan, heat a little oil in a pan. Peel the remaining 2 onions and slice into rings. Brown them well with the mushroom slices. Add the liver cubes and cook for 5 minutes, then deglaze with 100 ml of meat stock. Add sour cream and season to taste.