Spanish Liver and bacon casserole
- Number of Servings: 4
Ingredients
Chestnut Mushrooms, fresh, 225 grams (remove)*Lamb, liver, 450g (remove)Bacon, 225 grams (remove)Onions, raw, 2 large (remove)2 tbsp olive oilButter, salted, 25 grams (remove)Plain white flour (UK), 30 g (remove)Soy sauce 1 tbsp (remove)Paprika, 1 tsp (remove)150ml chicken stock
1. Soak liver in 60ml milk for at least 1 hour.
2. Fry bacon in olive oil until crisp in strips.
3. Add onion, cook until softened on medium heat.
4. Add mushrooms for 1 min.
5. Remove ingredients from pan using slotted spoon and set aside.
6. Add sliced liver to pan and cook on high for 4 mins. Remove.
7. Melt butter in the same pan. Add flour, cook briefly, stirring all the time. Then add stock, soy sauce and paprika and bring to a simmer.
8. Add all ingredients back to the pan ad seasoning. Cook for 5 mins.
Serving suggestion: to keep low carb serve with green veg. Alternatively serve with mash potato.
Number of Servings: 4
Recipe submitted by SparkPeople user GLOBETREKKER78.
2. Fry bacon in olive oil until crisp in strips.
3. Add onion, cook until softened on medium heat.
4. Add mushrooms for 1 min.
5. Remove ingredients from pan using slotted spoon and set aside.
6. Add sliced liver to pan and cook on high for 4 mins. Remove.
7. Melt butter in the same pan. Add flour, cook briefly, stirring all the time. Then add stock, soy sauce and paprika and bring to a simmer.
8. Add all ingredients back to the pan ad seasoning. Cook for 5 mins.
Serving suggestion: to keep low carb serve with green veg. Alternatively serve with mash potato.
Number of Servings: 4
Recipe submitted by SparkPeople user GLOBETREKKER78.
Nutritional Info Amount Per Serving
- Calories: 657.4
- Total Fat: 45.7 g
- Cholesterol: 482.0 mg
- Sodium: 1,284.2 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 2.4 g
- Protein: 44.2 g
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