Creamy Liver and Noodles

We grew up eating liver…our moms thought liver was a wonderful, inexpensive way to get lots of vitamins and minerals.  I can only get it frozen in our market today; but we still enjoy it just as much.

I modified this old recipe from "Southern Living 1980" by adding some mushrooms I had on hand and using some sour cream dip that was on sale that gave it a little extra flavor. 

To make this dish even quicker, I used bacon I had baked, laid out on parchment paper, and frozen.  I poured off the drippings into a covered jar and refrigerated them.  I simply warmed the bacon, and used the refrigerated drippings for sautéing.  Start the water boiling for the noodles first; the liver takes just minutes.

We enjoyed it as a little different, delicious way to have liver, a family favorite.

 Creamy Liver and Noodles

  2 ½      Pounds  Liver -- thinly sliced

  6           Slices  Bacon

  1           Medium  Onion

  1           Cup  Mushrooms -- sliced (my addition)

  1           Cup  Sour Cream -- or sour cream dip

               Hot Cooked Noodles

  2           Tablespoons  Bacon Drippings -- divided

Cook bacon until crisp; drain, reserve drippings.

Sauté liver in half of reserved bacon drippings, 4 or 5 minutes on each side.  Keep warm.

Sauté onions and mushrooms in remaining reserved drippings.  Add sour cream; cook over low heat until just heated through; do not boil, so it doesn’t curdle or cook away.

Spoon mixture over liver; sprinkle with crumbled bacon.   Serve with noodles.

Six Servings