First make the sauce. In the original recipe it was suggested to mix the 2 tbsp of sour cream and 2-3 tbsp of mayonnaise... you Can make it so... But I mayonnaise not bake. So I mixed 3 tbsp sour cream 1 tbsp. cream 22% and season with a little mustard and a few drops of lemon vinegar, salt and pepper, added pressed garlic, and dried dill and parsley. Are well mixed. If no cream, use only sour cream. Vinegar I improvised - http://www.povarenok .ru/recipes/show/66 440/, if it was not, I would add a couple of drops of vinegar + a few drops of lemon juice.

Added to the sauce of the milk, well mixed. The sauce should not be thick. The sauce is set aside until the side.

Processed the liver remove the film, and veins are all ugly. I have specified the weight (600g) is already processed. The liver is not cut, leave as large pieces.

Onions and carrots clean. Onions cut thin half-rings, carrot grate on a coarse grater.

Flour for breading mix with salt and ground black pepper. Coat each piece of liver in flour and fry in a pan in hot oil on both sides, stir periodically to the liver is not burnt. The author recommended to fry 10-13 minutes... it seems to Me that a lot, I roast until they are ready to the liver when it ceases to stand out blood. I have a frying took 8 minutes.

Add liver to onions and carrots and fry, stirring, for another 5 minutes.

Add the sauce (which we made in the beginning), stir, cover and simmer for another 5 minutes. At this time, the sauce, "binding" with flour, thickens.

Sprinkle the top with grated cheese, do not stir! And stew under a lid for 5 minutes. Turn off the gas. Leave to infuse for another 5 minutes. The author recommended to cover the pan with a towel. I didn't do it.

The dish is ready! Very gentle and soft liver! Loved it! I was served with buckwheat with fried onions. I think it will be tasty with any garnish and mashed potatoes, and pasta. Bon appetit!