Liver with Onion and Gravy
I sincerely hope you would share the same passion as me!
Ingredients
- 1 Shallot, sliced
- 300ml Vegetable Stock
- 400g Liver, slices
- 2½ Tablespoon Plain Flour
- 1 Teaspoon Mixed Herbs
- 1 Teaspoon Salt
- 1 Teaspoon Black pepper
- Oil, for frying
- Milk, enough to soak the liver
Step No 1
Rinse the liver and pat it dry.
Soak the liver in cold milk for about 15 minutes.
This helps to remove bitter flavour from the liver.
Step No 2
In a separate bowl, add 2 tablespoons of flour. Season the flour with salt, pepper and mixed herbs.
Discard the milk and pat dry the liver on a kitchen roll.
Coat the liver lightly with the seasoned flour and lay them flat on a tray.
Step No 3
Heat some oil in a saucepan.
Shake the excess flour off each slice.
Fry for about 2 minutes each side, so they turn golden brown on the outside.
Transfer the liver onto a plate and set aside.
Step No 4
Turn down the heat and add more oil in the same saucepan.
Add the sliced shallot to the saucepan.
Fry until softened and pale brown.
Step No 5
Sprinkle the rest of the flour, stirring constantly.
Cook for about a minute. Gradually pour in the warm stock and keep stirring to avoid lumps forming.
Simmer the liquid to thicken.
Step No 6
Transfer the cooked liver to the saucepan.
Cook for about 2 to 3 minutes, until there are no longer bloody remains in the liver.
Step No 7
Serve the liver with potatoes and steamed vegetables.