Mushroom and Liver Casserole

Rika Theron

4 – 5 portions

450 g lambs’ liver
2 rashers streaky bacon
1 large onion, sliced
120 g mushrooms, sliced
a little lard
30 g butter
30 g flour
salt & pepper
375 ml beef stock made with a cube
5 ml dried sage
250 ml dry or medium dry cider.

Wash and thinly slice liver.  Cut up bacon and fry very gently in its own fat.  Remove from pan, gently fry liver in bacon fat for 2 minutes.  Put liver and bacon into a casserole.  Fry onion and mushrooms together in lard for about 2 minutes.  Don’ remove from pan.  Add butter to pan, then stir in flour.  Cook gently for 3 minutes until it’s just beginning to color.  Stir in stock and seasoning.  Bring to boil, stirring until slightly thickened.  Add brown stock from pan with cider and sage to casserole.  Cover dish and cool (160°C) for about 50 minutes until tender.

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