Ox liver slices with mushroom sauce

Recipe from: 10/31/1996 12:00:00 AM
Ingredients 13
Servings 4


  • 8
    slices ox or lamb's liver
  • salt and freshly ground black pepper
  • pinch herbs
  • cake flour for dredging
  • 2
    eggs, whisked
  • 1
    large onion, sliced into rings
  • 250
    fresh mushrooms, sliced
  • 45
  • 2
    cloves garlic, crushed
  • 75
  • 250
  • salt and freshly ground black pepper


Soak the ox liver slices in a little milk for at least half an hour to remove the strong flavour. Pat dry with paper towelling and season to taste with salt and pepper and a pinch of herbs. Dredge with cake flour and dip in the whisked egg. Fry in oil until brown on the outside and cooked through. Set aside. Fry onions until soft. Alternatively, pour a little oil in the bottom of an ovenproof dish, sprinkle the onion rings in the bottom of the dish and arrange single layer of the liver slices on top. Cover and bake for about half an hour or until tender. Meanwhile prepare the sauce: Sauté the mushrooms and garlic in the melted butter until soft. Blend the cornflour and milk and add. Simmer while stirring continuously until the sauce comes to the boil and thickens slightly. Season with salt and pepper. Serve with the liver. Serves 4.

Read more on: beef

You might also Like


Frozen Tiramisu

2017-12-13 10:48

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.