1 lb (450 g) lamb's liver
2 level tbsp plain flour (All purpose)
salt and freshly ground pepper
8 oz (225 g) onions, skinned and thinly sliced
3/4 stick (6 Tbsp) 75 g butter
1 lb (450 g) tomatoes, skinned and quartered, or 396 g (14 oz) can tomatoes, drained
2 tsp (10 ml) dried sage
5 fl oz (142 ml) soured cream
2 level tbsp plain flour (All purpose)
salt and freshly ground pepper
8 oz (225 g) onions, skinned and thinly sliced
3/4 stick (6 Tbsp) 75 g butter
1 lb (450 g) tomatoes, skinned and quartered, or 396 g (14 oz) can tomatoes, drained
2 tsp (10 ml) dried sage
5 fl oz (142 ml) soured cream
method
1. Thinly slice the lamb's liver into strips. Toss in seasoned flour.
2. In a frying pan, lightly brown the onions in the butter. Add the tomatoes, push to the side of the pan, then add the liver and cook over a high heat for about 5 minutes.
3. Sprinkle over the sage. Reduce the heat and spoon in the stirred soured cream.
4. Combine pan ingredients, adjust seasoning and heat, but do not boil. Serve hot.
2. In a frying pan, lightly brown the onions in the butter. Add the tomatoes, push to the side of the pan, then add the liver and cook over a high heat for about 5 minutes.
3. Sprinkle over the sage. Reduce the heat and spoon in the stirred soured cream.
4. Combine pan ingredients, adjust seasoning and heat, but do not boil. Serve hot.
serving amount
serves 4
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