About this recipe:This liver stroganoff is just perfect in my opinion and we really enjoy eating it over rice for a complete and hearty meal.
salt and pepper, to taste
1 tablespoon plain flour
450g lamb's liver
2 tablespoons olive oil
1 large onion, finely chopped
300g mushrooms, sliced
2 tablespoons tomato puree
300ml boiling water
1 beef stock cube
225g long grain rice, cooked
85g natural yoghurt
chopped fresh parsley, to garnish
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Method Prep:20min › Cook:40min › Ready in:1hr
Season the flour then slice the liver into strips and coat in the seasoned flour. In a casserole dish, warm the oil then add the onion, liver, mushrooms and tomato puree and stir for a few minutes. Combine the water and stock cube then pour into the casserole dish. Allow to simmer gently for 30 minutes.
Remove from the heat and plate the rice. Spoon the stroganoff over the rice then add a small dollop of yoghurt and garnish with chopped fresh parsley.