Lambs’ Liver and Mushrooms

lambs liver and mushrooms

Lambs' Liver and Mushrooms

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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.
Servings: 3
Calories: 415


  • 1/2 oz butter
  • 1 medium onion skinned and sliced
  • 1 lb lambs' liver cut into strips
  • 1 tbsp plain flour
  • 4 oz button mushrooms
  • 1/4 pint beef stock
  • 4 to matoes skinned and roughly chopped
  • 2 tbsp Worcestershire sauce
  • salt and pepper
  • 5 floz fresh soured cream


  • Melt the butter in a large frying pan and gently fry the onion for 5 minutes, until softened.
  • 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.
  • 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.
Calories: 415 kcal
Carbohydrates: 20 g
Protein: 36 g
Fat: 22g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 597 mg
Sodium: 380 mg
Potassium: 1273 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 39014 IU
Vitamin C: 34 mg
Calcium: 108 mg
Iron: 13 mg
Cuisine British
Ingredients Liver, Offal
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