Liver Caserole

4 servings
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By Food24 February 24 2010
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Ingredients (12)

1 chicken livers — or lamb's liver
1 red onion — chopped
wine — red
1 flour — plain
1 tinned tomatoes — chopped
2 sprig fresh rosemary
2 sprig fresh thyme
1 handful mushrooms
2 cloves garlic — cloves
2 tbsp fresh chillies — 573
1 stock cube — beef
1 g worchester sauce
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Method:

* Chop the rosemary and thyme and mis it into the flour to make a herb flour.
* Heat the olive oil in a deep pan and add the red onion and diced garlic cloves and sweat.
* Whilst they are sweating add the liver pieces to the flour and coat them in the mix.
* Add the liver to the pan and lightly fry in the hot oil with the onions and garlic.
* Once partially cooked add the sliced mushrooms.
* Then add the tin of chopped tomatoes.
* Let this cook down a little and then add half a bottle of red wine. (Any type but I find a merlot works well.)
* Add a dash of worcestershire sauce.
* Add a beef stock cube.
* Stir and take to a simmer and allow to reduce on a low heat for about 40/50 minutes.
* Serve with rice or pasta and garlic bread.



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