Ox liver slices with mushroom sauce

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

Ingredients

  • 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
  • SAUCE
  • 250
    g
    fresh mushrooms, sliced
  • 45
    ml
    butter
  • 2
    cloves garlic, crushed
  • 75
    ml
    cornflour
  • 250
    ml
    milk
  • salt and freshly ground black pepper
 

Method

 
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
 

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