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Method Prep:10min › Cook:20min › Ready in:30min
Heat half the oil and half the butter in a saucepan over a low heat, add the onions and gently cook them for 10 minutes until soft and just starting to turn golden. Stir in the mushrooms, and cook until lightly browned and tender, about 5 minutes.
Meanwhile, rinse the liver, then pat dry with kitchen paper. If it is not already sliced, cut into thin slices. Toss each piece in the flour, seasoned with salt and pepper.
Add the tomatoes with their juice, the stock, Worcestershire sauce, tomato purée and herbs to the onions and bring to the boil. Reduce the heat, cover and leave to cook on a gentle simmer, stirring occasionally.
Meanwhile, heat the remaining oil and butter in a large frying pan over a moderate heat until sizzling. Add the liver and fry for 3 to 4 minutes on each side until the liver is just cooked. Do not cook for too long or the liver will become tough.
Remove the liver from the pan using a slotted spoon and put onto warm serving plates. Spoon the mushroom and tomato sauce on the side, then sprinkle with parsley. Serve immediately.
Serve with pasta or mashed potatoes and seasonal greens.
Hi, I tried this recipe this evening and we really enjoyed it. However, I think it is not necessary to leave aside the liver, to be served with the sauce, I think it would taste must better if having added all the other items in the menu, then add the liver to this lovely sauce. A bit like a stew/casserole, allow the liver to merge with the lovely sauce, I then feel it would be perfect........always remember to only saute the liver! - 21 Jan 2014