1-1 1/2 lb. beef liver, cut into 1" strips
1/2 tsp. salt
Dash pepper
2 med. onions, thinly sliced
6 tbsp. butter or bacon drippings
1 (8 oz.) can sliced mushrooms, undrained
1 c. sour cream
1 tsp. Worcestershire sauce

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

2. Add mushrooms with liquid to liver and onions. Simmer, covered, over low heat for 10 minutes.

3. Add sour cream and Worcestershire sauce. Gently stir and heat until hot, about 4 minutes.