Name: Ox liver slices with mushroom sauce
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 8.00 liver sliced; sea salt and freshly ground black pepper; dried mixed herbs pinch; flour cake, for dredging; 2.00 eggs whisked; 1.00 onion large, sliced into rings; 250.00 g mushrooms sliced; 45.00 ml butter; 2.00 garlic cloves, crushed; 75.00 ml cornflour; 250.00 ml milk; sea salt and freshly ground black pepper

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Ingredients (12)

8.00	liver — sliced
	sea salt and freshly ground black pepper
	dried mixed herbs — pinch
	flour — cake, for dredging
2.00	eggs — whisked
1.00	onion — large, sliced into rings

SAUCE

250.00 g	mushrooms — sliced
45.00 ml	butter
2.00	garlic — cloves, crushed
75.00 ml	cornflour
250.00 ml	milk
	sea salt and freshly ground black pepper

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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.