Liver and Onions (Pork)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
500 grams, pigs liver20 grams, seasoned flour2 tablespoons, olive oil1 large onion, halved and sliced500 mls, beef stock made with 1 Knorr beef gel stockpot
Heat the oil in a frying pan, add the onions, and cook on a medium heat for 5 to 6 minutes, until soft, remove from the pan with a slotted spoon and place in a casserole dish, leaving as much fat in the pan as possible.
Lightly dust the liver in the seasoned flour and lightly fry on a medium heat for 2 to 3 minutes on each side, adding a little more oil as necessary put the liver in the casserole dish along with the onions.
Add the remaining flour to the pan and stir into the fat to create a roux cook through for a couple of minutes, stirring constantly. Then slowly add the stock to the roux, stirring between each addition and bring to a simmer until the gravy thickens.
Add the gravy to the casserole, cover and cook in the oven for 15 minutes.
Serve and Enjoy!
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user ASTROCHEF.
Lightly dust the liver in the seasoned flour and lightly fry on a medium heat for 2 to 3 minutes on each side, adding a little more oil as necessary put the liver in the casserole dish along with the onions.
Add the remaining flour to the pan and stir into the fat to create a roux cook through for a couple of minutes, stirring constantly. Then slowly add the stock to the roux, stirring between each addition and bring to a simmer until the gravy thickens.
Add the gravy to the casserole, cover and cook in the oven for 15 minutes.
Serve and Enjoy!
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user ASTROCHEF.
Nutritional Info Amount Per Serving
- Calories: 236.4
- Total Fat: 10.9 g
- Cholesterol: 376.2 mg
- Sodium: 11.4 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.8 g
- Protein: 27.6 g