Cut the liver into pieces, fill with milk and leave for 20 minutes. Then roll the liver in flour.
Dice the onion and fry until golden brown in butter, then add the liver in flour and fry until the cookies are ready.
Mix tomato paste and water with sour cream, add salt and spices to taste, mix well.
Add the sauce to the pan and simmer for 10-15 minutes on low heat.
Goulash is ready, serve with any side dish or as an independent dish.