LAMBS' LIVER AND MUSHROOMS
Serves :
3
Preparation Time :
Cooking Time :
Preparation Method :
- 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.
INGREDIENTS
- 15 grams butter
- 1 medium onion, skinned and sliced
- 450 grams lambs' liver, cut into strips
- 15 ml plain flour
- 100 grams button mushrooms
- 150 ml beef stock
- 4 tomatoes, skinned and roughly chopped
- 30 ml Worcestershire sauce
- Salt and pepper
- 150 ml fresh soured cream
5 comments for “Lambs' Liver and Mushrooms”
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