Liver and onions

DifficultyBeginner

Liver and onions was a weekly event when I was a child, my mum used ketchup, OXO cubes and Bisto gravy browning, this is as near to her recipe as I could get.
Serve with mashed potatoes and a green vegetable of your choice.

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Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

Serves 3-4
 Olive oil for frying
 2 Large onions thinly sliced
 1 tbsp Fresh thyme leaves chopped/1 tsp dried thyme
 1 tbsp Tomato puree
 50 g Plain flour seasoned with salt and black pepper
 500 g Lambs liver sliced into chunky strips
 500 ml Beef stock of your choice, for an almost authentic childhood taste I used new Oxo Rich beef stock pots with onion & rosemary
 1 tsp Marmite (optional)
 1 tsp Worcester sauce
 Salt and pepper

1

Heat 2 tbsp olive oil in a frying pan and fry the onions with the thyme on a medium heat until soft, browned and starting to caramelise, approximately 30-40 minutes, do not be fooled it does take this long.

2

Meanwhile dip your liver strips into the seasoned flour, shake off the excess and set aside on a plate.

3

Heat some more olive oil in another frying pan to a fairly high heat and then pan fry your liver strips in batches, 2-3 minutes each side just to seal and brown really well, you don’t want them cooked through as they will do that in the next stage, set aside again on your plate.

4

Once the onions are ready, add the tomato puree and stir through, cook for 1-2 minutes.

5

Add the beef stock and bring to a simmer then add the marmite and Worcester sauce and stir through.

6

Add the liver to the onions and sauce and stir through, the flour coating on the liver should help thicken the gravy.

7

Simmer away for 2-3 minutes until the liver is perfectly cooked through, you can always cut a slice to check, there is no harm in a slightly pink middle but if you prefer you can cook it a little longer.

8

Check the gravy for seasoning

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Ingredients

Serves 3-4
 Olive oil for frying
 2 Large onions thinly sliced
 1 tbsp Fresh thyme leaves chopped/1 tsp dried thyme
 1 tbsp Tomato puree
 50 g Plain flour seasoned with salt and black pepper
 500 g Lambs liver sliced into chunky strips
 500 ml Beef stock of your choice, for an almost authentic childhood taste I used new Oxo Rich beef stock pots with onion & rosemary
 1 tsp Marmite (optional)
 1 tsp Worcester sauce
 Salt and pepper

Directions

1

Heat 2 tbsp olive oil in a frying pan and fry the onions with the thyme on a medium heat until soft, browned and starting to caramelise, approximately 30-40 minutes, do not be fooled it does take this long.

2

Meanwhile dip your liver strips into the seasoned flour, shake off the excess and set aside on a plate.

3

Heat some more olive oil in another frying pan to a fairly high heat and then pan fry your liver strips in batches, 2-3 minutes each side just to seal and brown really well, you don’t want them cooked through as they will do that in the next stage, set aside again on your plate.

4

Once the onions are ready, add the tomato puree and stir through, cook for 1-2 minutes.

5

Add the beef stock and bring to a simmer then add the marmite and Worcester sauce and stir through.

6

Add the liver to the onions and sauce and stir through, the flour coating on the liver should help thicken the gravy.

7

Simmer away for 2-3 minutes until the liver is perfectly cooked through, you can always cut a slice to check, there is no harm in a slightly pink middle but if you prefer you can cook it a little longer.

8

Check the gravy for seasoning

Liver and onions

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