Liver and Onion
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 plate
- Serves:
- 1
ingredients
- 150 g lamb liver
- 2 tablespoons plain flour
- 300 ml beef stock
- 50 ml sherry wine
- 1 small onion, halved and sliced mush
- 1 teaspoon mustard
- thyme
- 1 tablespoon olive oil
directions
- Put some flour on a plate and then dip the liver in the flour to coat it. That’s it. You don’t have to touch it anymore.
- Heat up a couple of tablespoons of oil to a high heat (as a guide you should be unable to hold your hand an inch above the pan for more than 3 seconds) and fry the liver for a couple of minutes on each side. It won’t take long.
- Remove the liver from the pan and set aside. Put the onion and mushroom (if using) into the pan and, remaining on a high heat, fry for about 5 minutes until the onions get a nice colour. While this is happening, measure out the stock. After the five mins are up, add the liver back in and pour in the stock. Also add the madeira/sherry and the mustard and stir it all together. Now leave to simmer uncovered for 15 minutes.
- Check it every now and again and if the sauce needs thickening sprinkle in some of the flour leftover from coating the liver.
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