Thursday, 3 May 2012

Liver with onions and gravy

I have to share this lovely dish with you all.  Liver is so inexpensive to buy, yet so full of iron that it makes a very nutritious frugal little meal.  It’s also very easy and quick to prepare, even though the onions do take a little while to cook down.   

I always serve it the way my family always have, with what we call potch – a mixture of mashed potato and swede (rutabaga). 

For two people I used : 

2 medium pieces of lambs liver
3 large onions
½ pint beef gravy*
1 tb olive oil
Salt and pepper to taste 

Firstly, peel and halve the onions, cutting the halves into half-moon slices.  Fry gently in the olive oil, at the very lowest simmer possible, for approximately 45 minutes – until the onions are softened and browned. 

While the onions are cooking cut the liver into thin strips and prepare the beef gravy.  You could use leftover gravy from Sunday lunch, or make instant gravy as I did! 

When the onions are cooked, push them to one side of the pan and add the liver, tossing it around until it is cooked to your liking – it will only take a few minutes.   

As soon as the liver is cooked, pour in the gravy and let it simmer in the pan with the liver and onions for a few minutes, seasoning with salt and pepper to taste.

* For my American readers the gravy I used is the brown gravy we make using meat juices from a roast joint, or instant gravy.

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