Lamb's Liver And Bacon Casserole -

Lamb's Liver And Bacon Casserole

Ingredients

30ml/2 tbsp sunflower oil
225g/8oz rindless unsmoked back (lean) bacon rashers (strips)
2 onions, halved and sliced
175g/6oz/2⅓ cups chestnut mushrooms or button (white) mushrooms, halved
450g/1lb lamb's liver, trimmed and sliced
25g/1oz/2 tbsp butter
15ml/1 tbsp soy sauce
30ml/2 tbsp plain (all-purpose) flour
150ml/¼ pint/⅔ cup chicken stock
Salt and ground black pepper

Details

Serves: 4

Method

1. Heat the oil in a frying pan. Chop the bacon and fry until crisp. Add the onions to the pan and cook for about 10 minutes, stirring frequently, or until softened. Add the mushrooms to the pan and fry for a further 1 minute.

2. Use a slotted spoon to remove the bacon and vegetables from the Dan and set aside. Add the liver to the pan and cook over a high heat for 3-4 minutes, turning once to seal the slices on both sides. Remove the liver from the pan and keep warm.

3. Melt the butter in the pan, add the soy sauce and flour and blend together. Stir in the stock and bring to the boil, stirring until thickened. Return the liver and vegetables to the pan and heat through for 1 minute. Season with salt and pepper to taste, and serve at once with new potatoes and lightly cooked green beans.

Energy 440Kcal/1831kj; Protein 34.9g; Carbohydrate 14.2g, of which sugars 4.8g; Fat 27.4g, of which saturates 9.4g; Cholesterol 527mg; Calcium 47mg; Fibre 1.9g; Sodium 1258mg

Related food category:

• Blues Buster's