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Showing posts with label Caramalized Onions. Show all posts
Showing posts with label Caramalized Onions. Show all posts

Monday, May 13, 2013

Lamb Liver Stroganoff

Lamb Liver Stroganoff

I know that I posted a “skinny chicken stroganoff” recently, about 2 posts ago, but I done this this evening for our Easy Monday Meal at The Links, and it was such a big hit, I tried a little myself and it truly is a classic that I think even the most stubborn non liver eaters would turn around and say, Ooh liver isn’t that bad, really easy to make consists of 2 parts, a base sauce and then the finishing of the liver.

Difficulty: Easy
Prep: 20 min
Cooking Time: 35 min
Serves: 6

Ingredients for base sauce
1 Small onion fine sliced
80g streaky bacon cut into batons
500g Mushrooms quartered
25g tomato paste
250ml dry red wine
250ml beef stock
1 clove fresh garlic
Small handful chopped parsley
A few sprigs of thyme
1 tsp paprika
250ml cream
1 small gherkin finely cubed
Salt and pepper to taste

Fry off the bacon in a little oil, until it starts to go a little crispy, then add in the onions and cook until translucent, then add in the garlic, thyme and tomato paste, carry on cooking this for about 2 more minutes, then deglaze the pan with the red wine and add in the rest of the ingredients except the mushrooms and parsley, leave this to simmer gently for about 20 minutes, then add in the mushrooms and parsley and let simmer for a further 5 minutes.

At this point the base sauce is cooked and is ready to be used in either a beef stroganoff, chicken or as in this case a lamb liver.

Ingredients for Lamb Liver Stroganoff
Base sauce from above
1kg lambs liver cut into strips
2 small onions chopped
1 TBSP flour
5 TBSP sour cream
Salt and pepper to taste

Fry off the liver in two extremely hot pans, this is because as soon as you add in the liver the pan is going to lose all of its heat and the liver will stew opposed to frying, so better to use two pans to lessen this effect, as soon as the lamb is in the pan, add in the onions, toss once or twice until the lamb is coloured all around but not cooked through, divide the flour into the two pans toss until all the flour absorbs the oil, then add in the base sauce from the recipe above, leave this now to come to a strong simmer, then add the sour cream take off the heat and serve.

I have served it here with mashed potatoes and caramelized onions

Caramelized onions recipe
2 onions sliced
1 TBSP brown sugar
Oil for frying
1 tot of whisky

Fry off the onions until they start to colour, then add the sugar and cook for a further 4 -5 minutes then just before you take it off the heat add in the whisky and light it, let the flames burn out and you’re done.