4 slices bacon
1 lb. thinly sliced beef liver
2 tbsp. seasoned flour
1 (10 1/2 oz.) can condensed onion soup
1/2 c. sour cream

In skillet, cook bacon until crisp; remove and drain. Pour off all but 2 tablespoons drippings. Dust liver with flour. Brown in bacon drippings; add soup. Cover; cook over low heat 20 minutes or until tender. Gradually stir in sour cream. Heat. Makes 4 servings.