About this recipe:A lovely recipe for liver and onions, sure to win over even those who think they don't like liver. Great served with garlic mashed potatoes. This recipe was handed down through the generations in my family.
1 teaspoon olive oil, or more if needed
1 clove garlic, minced
4 large onions, thinly sliced
1 1/2 tablespoons finely chopped green pepper
1 1/2 tablespoons finely chopped red pepper
100g sliced fresh mushrooms
salt and black pepper to taste
450g calf's liver - skinned, deveined and sliced
4 tablespoons plain flour
450ml cold water
2 teaspoons beef stock granules
1 tablespoon red wine
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Method Prep:15min › Cook:20min › Extra time:35min › Ready in:1hr10min
Heat the olive oil in a large frying pan over medium heat. Stir in the garlic, onion, green pepper, red pepper and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the frying pan, and place the butter in the centre of the frying pan. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half.
Whisk together flour, water and beef stock granules in a bowl until combined. Pour mixture into the frying pan; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.