Rich Liver and Onions

    Rich Liver and Onions

    (17)
    30min


    14 people made this

    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!

    Ingredients
    Serves: 2 

    • 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

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Take the liver and toss in the seasoned flour until it is coated all over; put to one side.
    2. 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.
    3. 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.
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    Reviews and Ratings
    Global Ratings:
    (17)

    Reviews in English (17)

    0

    Bloody brilliant  -  16 Jun 2014

    by
    36

     -  06 Dec 2009  (Review from Allrecipes UK & Ireland)

    by
    23

    I personally can't stand liver but I made this for my other half and he absolutely loved it- he's still going on about it 20 minutes later!!  -  12 Mar 2010  (Review from Allrecipes UK & Ireland)

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