Gourmet Liver

Serves 4

• 1.1/2 lbs lamb’s liver (cut into strips)
• 2 oz flour
• Salt and freshly ground black pepper
• 2 tbls Olive Oil
• 1lb onions (thinly sliced)
• 4 oz button mushrooms
• clove of garlic (crushed)
• ½ pint beef stock
• ½ pint fresh milk
• 2 tbls tomato puree
• ¼ tsp mixed dried herbs
• small tub of crème fraiche
• Chopped fresh parsley to garnish

Method

Coat the liver with seasoned flour.

Heat oil in pan and add the liver, brown on all sides then remove and set aside.

Add onions and garlic to pan, fry slowly until tender, add mushrooms and gently fry for a further 5 minutes.

Gradually stir in stock, milk, tomato puree and herbs. Bring to boil, stirring continuously.

Add liver to sauce, cover pan and cook gently for 10-15 minutes until tender, adjust seasoning to taste. Add crème fraiche and reheat without boiling.

Serve with Pasta or Boiled Rice, sprinkled with chopped parsley.

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