LIVER AND ONIONS

This liver and onions recipe will delight liver lovers! A nostalgic thrifty dish that’s rich and nutritious.

INGREDIENTS

Olive oil for frying
2 Large onions thinly sliced
1 tablespoon Fresh thyme leaves chopped/1 tsp dried thyme
1 tablespoonTomato puree
50 g Plain flour seasoned with salt and black pepper
500 g Lambs liver sliced into chunky strips
500 ml Beef stock
1 teaspoon Worcester sauce
Salt and pepper

METHOD

Heat 2 tbsp olive oil in a frying pan and fry the onions with the thyme on a medium heat until soft, browned and starting to caramelise, approximately 30-40 minutes.

Meanwhile dip your liver strips into the seasoned flour, shake off the excess and set aside on a plate.

Heat some more olive oil in another frying pan to a fairly high heat and then pan fry your liver strips in batches, 2-3 minutes each side just to seal and brown really well, you don’t want them cooked through as they will do that in the next stage, set aside again on your plate.

Once the onions are ready, add the tomato puree and stir through, cook for 1-2 minutes.Add the beef stock and bring to a simmer then add the Worcester sauce and stir through.

Add the liver to the onions and sauce and stir through, the flour coating on the liver should help thicken the gravy.

Simmer away for 2-3 minutes until the liver is perfectly cooked through, you can always cut a slice to check, there is no harm in a slightly pink middle but if you prefer you can cook it a little longer.

Original Recipe The gourmet gays