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Ingredientes
- 455 gm calfs or possibly lambs liver
- 3 Tbsp. seasoned flour
- 340 gm onions sliced
- 8 Tbsp. oil
- 230 gm back bacon rind removed
- 280 ml wellflavoured brown stock
- 1 Tbsp. lemon juice
- 1 x salt and pepper
- 85 ml red wine or possibly extra stock
Direcciones
- Trim the liver as necessary removing any membranes and cutting out any ducts with kitchen scissors.
- Cut into wide strips and toss in the seasoned flour reserving any extra flour.
- Fry the onions in 2 Tbsp. of the oil till soft.
- Then raise the heat and cook stirring constantly till browned.
- Remove and keep hot.
- Grill the bacon till crispy and keep hot.
- Heat the remaining Tbsp. of oil in the pan and quickly fry the liver on both sides.
- Don't overcook the liver should still be pink inside.
- Remove and keep hot.
- Remove the pan from the heat and sprinkle in the remaining seasoned flour.
- Gradually stir in the stock lemon juice seasoning and wine.
- Bring to the boil stirring constantly then reduce the heat and simmer for a couple of min. Spoon the onions on to a hot serving plate and arrange the liver and bacon on top.
- Serve the gravy separately.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 471 | |
| Calories from Fat 291 | 62% |
| Total Fat 32.85g | 41% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.95g | |
| Cholesterol 380mg | 127% |
| Sodium 92mg | 4% |
| Potassium 500mg | 14% |
| Total Carbs 15.81g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.48g | 2% |
| Protein 24.15g | 39% |
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