Russian-Style Liver and Mushrooms

Slice the liver into thin pieces. It's easier to slice if it's partially frozen.

Slice the onions into half-circles and shred the carrots.

In a large bowl, combine the sliced liver, salt, pepper, and flour. Cover and shake well to coat the liver evenly.

Heat a large pan over high heat. Add about 2 tablespoons of avocado oil and the butter.

Add the coated liver to the hot pan and cook for a few minutes until browned on all sides.

Remove the cooked liver from the pan and set it aside on a plate.

Add the remaining tablespoon of avocado oil to the same pan. Add the sliced onions and shredded carrots and sauté.

Add the sliced mushrooms to the pan with the onions and carrots.

Cook the vegetables, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated.

In a small bowl, whisk together the water and sour cream to create the sauce base.

Pour the sour cream mixture into the pan with the vegetables. Season with salt and pepper to taste.

Stir to combine and bring the sauce to a simmer.

Return the cooked liver to the pan and stir everything together.

Cover the pan, reduce the heat, and let it simmer for 5-7 minutes.

Serve hot with your favorite side dish.