Lambs' Liver and Mushrooms recipe
information
A dish that's quick to put together but good enough to serve to guests. Simply fry the lambs' liver and mushrooms for a few minutes before adding tomatoes and an all-important dash of Worcestershire sauce. A flourish of soured cream stirred in at the end of cooking makes the result into something a bit special.
ingredients
Meltingly tender liver and juicy mushrooms make a mouthwatering combination. Serve with a bed of ribbon noodles.
15 g (1/2 oz) butter
1 medium onion, skinned and sliced
450 g (1 lb) lambs' liver, cut into strips
15 ml (1 tbsp) plain flour
100 g (4 oz) button mushrooms
150 ml (1/4 pint) beef stock
4 tomatoes, skinned and roughly chopped
30 ml (2 tbsp) Worcestershire sauce
salt and pepper
150 ml (5 fl oz) fresh soured cream
1 medium onion, skinned and sliced
450 g (1 lb) lambs' liver, cut into strips
15 ml (1 tbsp) plain flour
100 g (4 oz) button mushrooms
150 ml (1/4 pint) beef stock
4 tomatoes, skinned and roughly chopped
30 ml (2 tbsp) Worcestershire sauce
salt and pepper
150 ml (5 fl oz) fresh soured cream
method
1. Melt the butter in a large frying pan and gently fry the onion for 5 minutes, until softened.
2. Coat the liver strips with the flour and add to the pan with the mushrooms. Fry for 5 minutes, stirring well, then add the stock and bring to the boil.
3. Stir in the tomatoes and Worcestershire sauce. Season to taste, then simmer for 3 -4 minutes. Stir in the soured cream, and reheat without boiling. Serve hot with ribbon noodles.
2. Coat the liver strips with the flour and add to the pan with the mushrooms. Fry for 5 minutes, stirring well, then add the stock and bring to the boil.
3. Stir in the tomatoes and Worcestershire sauce. Season to taste, then simmer for 3 -4 minutes. Stir in the soured cream, and reheat without boiling. Serve hot with ribbon noodles.
serving amount
serves 3
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more information
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