equipment

  • 1 pitcher
  • 1 pan

Ingredients

  • 500 g lamb's liver
  • 1 cup
    • flour
  • 1 tablespoon salt and pepper
  • 30 g butter
  • 1 tablespoon oil
  • 2 large onion thinly sliced ​​
  • 8 97% without fat slices of bacon without crust
  • 1 cup broth (liquid)
  • 1/2 cup red wine
  • 1 TBS Worcestershire sauce
  • 1 cup optional sauce

Method

  • STEP 1 Put in the liver bath in three portions of water, one every half hour. Drain and dry.
  • STEP 2 liver slice into 1 cm slices.
  • STEP 3 Dredge in flour seasoned with salt and pepper. Dust off excess flour and set aside.
  • Step 4 Reserve two tablespoons of seasoned flour.
  • STEP 5 In a pitcher, combine beef broth, red wine, Worcestershire sauce and reserved flour.
  • STEP 6 Cut each slice of bacon into three pieces.
  • STEP 7 Heat butter and oil in a large frying pan, add the onions and saute for 2 minutes.
  • STEP 8 Add the bacon and cook for two more minutes of frying bacon evenly on both sides.
  • STEP 9 Remove the bacon and onions from the pan. Set aside.
  • STEP 10 Add liver to pan and brown on both sides, turning once.
  • STEP 11 Add the onion and bacon again to move.
  • STEP 12 Stir liquid mixture and pour over the liver, bacon and onions in the pan.
  • STEP 13 Bring to a boil and simmer for 5 minutes, turning occasionally liver to coat.
  • STEP 14 Do not over cook. Liver should be slightly pink in the middle.
  • STEP 15 If more sauce you want a cup of sauce that can be mixed with at this stage.
  • STEP 16 Heat and serve immediately.

Notes

The best of the liver to the consumer is young and light-colored, best place to buy is the butcher. Soak the liver in changes of water eliminates the bitter taste a little 'liver can get. Do not over cook the liver as it will toughen. Gravy is optional. I always make the sauce more, this is great with mashed potatoes.