Russian dish liver BeefStroganoff

A piece of beef liver thaw, or cook it fresh (so be gentle).

Remove pellicle with a thin knife  (it's quite simple, and tenderness of beefStroganoff will vary at times) and rinse well. If time permits soak in a couple of liters of water per 2 ... 3 hours, so it will come from the blood. Well, if there is no extra time – prepare as it is.

Cut the liver into long, thin slices,

and send on to the pan, adding a little vegetable oil.

Peel one large onion (or two small),

and cut into thin half-rings.

Put the onions  to the liver and mix well.

And  a tablespoon of flour,

and 150 ml water (2/3 Cup),

make the base for the sauce. Be sure to hydrate the flour in cold water, otherwise it will do the lumps.
Stirring constantly, cook it until boiling (it's 1 ... 2 minutes max),

then add 200 grams (one Cup) of sour cream and again bring it to boil.

Pour sauce to half-ready liver, salt and pepper (to taste), and be sure to add ground coriander.

Stir again and simmer our beef Stroganoff, covered 2 ... 3 minutes.

That's all - our liver beefStroganoff  is ready.

Bon appetit. Believe me, it's insanely delicious and the meat really melts in your mouth.