1 lb. liver
1 1/2 tsp. garlic powder
1 1/2 tbsp. oil
1 c. beef broth or bouillon
2 c. (16 oz.) tomatoes, chopped
3 c. hot cooked rice (1 c. raw)
1/4 c. flour
1/4 tsp. pepper
1/4 c. dry white wine
1/2 c. sour cream or substitute
1 bay leaf

Cut liver in thin strips. Roll in flour, salt and pepper. Brown in oil. Add wine. Stir to loosen particles. Blend any remaining flour with broth and sour cream. Add tomatoes and bay leaf. Pour over meat, cover and simmer about 30 minutes or until meat is tender. Remove bay leaf. Serve over rice. 6 servings.