Spanish Liver and bacon casserole
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spanish Liver and bacon casserole calories by ingredient
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 oil
Butter, salted, 25 grams (remove)
Plain white flour (UK), 30 g (remove)
Soy sauce 1 tbsp (remove)
Paprika, 1 tsp (remove)
150ml chicken stock
Directions
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.