Liver and Onions (Pork)
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Liver and Onions (Pork) calories by ingredient
Introduction
Another great British classic dish we like ours served with creamy mash and lightly buttered carrots.Many people are put off eating offal and this is a great shame as they are almost certainly the most wholesome parts of the animal, and liver is the best multi-vitamin / mineral supplement it is possible to get, this food is low in Sodium it is also a good source of Thiamin, Vitamin B6, Phosphorus and Copper, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Folate, Vitamin B12, Pantothenic Acid, Iron (100% of your RDA), Zinc and Selenium.
Serves / Makes: 4
Prep-Time: 5 minutes
Cook-Time: 15 minutes Another great British classic dish we like ours served with creamy mash and lightly buttered carrots.
Many people are put off eating offal and this is a great shame as they are almost certainly the most wholesome parts of the animal, and liver is the best multi-vitamin / mineral supplement it is possible to get, this food is low in Sodium it is also a good source of Thiamin, Vitamin B6, Phosphorus and Copper, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Folate, Vitamin B12, Pantothenic Acid, Iron (100% of your RDA), Zinc and Selenium.
Serves / Makes: 4
Prep-Time: 5 minutes
Cook-Time: 15 minutes
Number of Servings: 4
Ingredients
-
500 grams, pigs liver
20 grams, seasoned flour
2 tablespoons, olive oil
1 large onion, halved and sliced
500 mls, beef stock made with 1 Knorr beef gel stockpot
Directions
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.
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