Piquant Liver Recipe
This Piquant Liver recipe is by a long shot my most preferred recipe. Get all set to serve Piquant Liver as a Main Dish today. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
15 g (1/2 oz) butter
1 small onion, chopped
50 g (2 oz) streaky bacon, derinded and chopped
2 tablespoons plain flour
Salt and pepper
300 g (10 oz) lambs liver, sliced
50 g (2 oz) mushrooms
150 ml (1/4 pint) stock
1 tablespoon tomato puree
1/4 teaspoon made mustard
2 teaspoons chutney
1/2 teaspoon sugar chopped parsley to garnish
Directions
Melt the butter in a heavy-based pan, add the onion and bacon and fry until soft.
Season the flour with salt and pepper and use to coat the liver.
Add to the pan and fry, turning, until evenly browned.
Stir in the mushrooms, stock, tomato puree, mustard, chutney and sugar.
Add salt and pepper to taste.
Bring to the boil, stirring, then cover and simmer for 20 minutes.
Transfer to a warmed serving dish and garnish with parsley.
Season the flour with salt and pepper and use to coat the liver.
Add to the pan and fry, turning, until evenly browned.
Stir in the mushrooms, stock, tomato puree, mustard, chutney and sugar.
Add salt and pepper to taste.
Bring to the boil, stirring, then cover and simmer for 20 minutes.
Transfer to a warmed serving dish and garnish with parsley.
