Liver and Onion – a delicious recipe with lamb liver, flour, beef stock, sherry wine, onion, mustard. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Put some flour on a plate and then dip the liver in the flour to coat it.
2
Thats it.
3
You dont have to touch it anymore.
4
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.
5
It wont take long.
6
Remove the liver from the pan and set aside.
7
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.
8
While this is happening, measure out the stock.
9
After the five mins are up, add the liver back in and pour in the stock.
10
Also add the madeira/sherry and the mustard and stir it all together.
11
Now leave to simmer uncovered for 15 minutes.
12
Check it every now and again and if the sauce needs thickening sprinkle in some of the flour leftover from coating the liver.
182
kcal
Calories
12
g
Fat
8
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 150 g lamb liver, 2 tablespoons plain flour, 300 ml beef stock, 50 ml sherry wine, and more.
Yes, Liver and Onion falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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