With Red Wine
INGREDIENTS
500 G Lamb Liver
1 Cup Plain Flour
1½ Tsp Salt
1½ Tsp Pepper
30 G Butter
1 Tbs Oil
1 Onion Large Thinly Sliced
8 97% Fat-Free Rindless Bacon Rashers
1 Cup Massel* Beef Style Liquid Stock
1/2 Cup Red Wine
1 Cup Gravy Optional
METHOD
1 Soak liver in three changes of water, one every half hour. Drain and pat dry.
2 Slice liver into 1 cm slices.
3 Dredge in flour seasoned with salt and pepper. Dust off excess flour and set aside.
4 Reserve two tablespoons seasoned flour.
5 In a jug, blend beef stock, red wine, Worcestershire sauce and reserved flour.
6 Cut each bacon rasher into three pieces.
7 Heat butter and oil in a large non-stick frypan, add onions and saute for 2 minutes.
8 Add bacon and cook for a further two minutes frying bacon evenly both sides.
9 Remove bacon and onions from pan. Set aside. Add liver to pan and brown both sides, turning once.
10 Add liver to pan and brown both sides, turning once.
11 Add onion and bacon back to pan.
12 Stir liquid mixture and pour over liver, bacon and onions in frypan.
13 Bring to the boil and simmer for 5 minutes, occasionally turning liver to coat.
14 Do not over cook. Liver should be slightly pink in the middle.
15 If more gravy is desired one cup of made gravy can be stirred through at this stage.
16 Reheat and serve immediately.
