Liver Caserole



 
 

Ingredients

 
  • 1
    Chicken or Lamb Liver
  • 1
    Red Onion chopped
  • Half a bottle of Red wine
  • 1
    plain flour
  • 1
    tin of chopped tomatoes
  • 2
    sprig
    Rosemary
  • 2
    sprig
    Thyme
  • 1
    handful
    fresh mushrooms
  • 2
    cloves
    Garlic
  • 2
    tbsp
    Olive Oil
  • 1
    Beef stock cube
  • 1
    g
    Large dash of Worcestershire Sauce
Servings: Change Serving
 
 

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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