Liver fans rejoice! My version of this classic recieps (actually my dad's recipe) has a nice chilli and garlic edge to it. Served with roast potatoes, chips or creamy mashed potatoes and peas - this is a slice of liver heaven!
350g ox or calves' liver, thickly sliced
flour seasoned with salt and pepper to coat the liver
1 tablespoon olive oil
1 medium onion, halved and sliced
1 clove garlic, crushed and chopped
1 red chilli, finely sliced with seeds left in (or removed if you're a wimp!)
125g mushrooms, sliced
450ml (instant brown onion gravy (made on the thin side)
salt and black pepper to taste
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Take the liver and toss in the seasoned flour until it is coated all over; put to one side.
Add the oil to a large frying pan and bring up to heat. Add the onions and fry gently until they start to caramelise slightly. Add the garlic, chilli and mushrooms and fry for about another 5 minutes or until the mushrooms have softened and have started to take on some colour. Remove everything from the pan and put to one side.
Bring the pan back up to a high heat till just smoking and add the liver, brown the liver quickly on both sides - a minute for each side should be enough - and when done add the onions, garlic, chilli and mushrooms back to the pan. Next add the gravy, this should start to bubble up as soon as it hits the pan. Now turn the heat down to a medium low setting so that the gravy bubbles away gently. Cook for 5 to 10 minutes and then serve.