Finely chop the onion and fry in vegetable oil until soft for 5-10 minutes.
Add flour to the onion and sauté until golden brown. Then add sour cream and tomato paste or mashed potatoes.
Mix the sauce well and add a little water to dilute it to the desired density. Bring to a boil and season to taste.
Cut the liver into not too large pieces and fry in a heated pan with vegetable oil for 10-15 minutes.
Pour the sauce over the liver and bring to a boil. Season with salt and spices as needed. Serve hot with any side dish.
Beef stroganoff from chicken liver turns out to be very tender and tasty, the whole secret in the prepared sauce, the combination of sour cream and tomatoes is simply magnificent at one time tender and also fresh with a slight sourness. This dish is perfect for pasta and various cereals.