1 to 1 1/2 lbs. calf's liver, cut into 1-inch strips
1/2 tsp. salt
Dash of pepper
2 onions, thinly sliced
6 tbsp. butter or bacon drippings
1 (8 oz.) can sliced mushrooms, undrained
1 c. dairy sour cream
1 tsp. Worcestershire sauce

Season liver with salt and pepper. Preheat family skillet over low heat for 2 minutes. Add butter and melt. Saute onions until tender. Add liver and brown, about 2 minutes per side.

Add mushrooms with liquid to liver and onions. Simmer, covered over low heat for 10 minutes. Add sour cream and Worcestershire sauce. Gently stir and heat until hot, about 4 minutes. Makes 4 to 6 servings.