Lambs Liver And Mushrooms
Meltingly tender liver and juicy mushrooms make a mouthwatering combination.
Serve with a bed of ribbon noodle
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 ail-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.
SERVES 3
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. 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.
