Ingredients with Measurements:
- 1 lb lamb's liver, sliced
- 2 onions, sliced
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup beef broth
- 1/4 cup red wine
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat the butter and olive oil in a large skillet over medium heat.
2. Dredge the liver slices in flour, salt, and pepper mixture.
3. Add the liver slices to the skillet and cook for 3-4 minutes on each side until browned.
4. Remove the liver from the skillet and set aside.
5. Add the sliced onions to the skillet and cook until caramelized, stirring occasionally.
6. Add beef broth, red wine, Worcestershire sauce, and brown sugar to the skillet and stir to combine.
7. Return the liver slices to the skillet and cook for an additional 5-7 minutes until the sauce has thickened and the liver is cooked through.
8. Serve hot with caramelized onions on top.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 18g
Protein: 25g
Substitutions for ingredients:
- Lamb's liver can be substituted with chicken liver or beef liver.
- Red wine can be substituted with beef broth or chicken broth.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced mushrooms to the skillet for an extra flavor.
- Add chopped herbs such as parsley or thyme to the sauce for extra aroma.
Tips and tricks:
- Do not overcook the liver, as it can become tough and chewy.
- Use tongs to flip the liver slices to avoid breaking them.
- Make sure to caramelize the onions slowly to bring out their natural sweetness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the liver and onions in a skillet over medium heat until heated through.
Presentation ideas:
Serve the liver and onions on a bed of mashed potatoes or rice for a complete meal.
Garnishes:
Garnish with chopped parsley or thyme for extra flavor.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting advice:
If the sauce is too thick, add more beef broth or red wine to thin it out.
Food safety advice:
Make sure to cook the liver to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Lamb's fry with caramelized onions is a traditional British dish that dates back to the 18th century.
Flavor profiles:
The liver has a rich, earthy flavor that pairs well with the sweet and savory caramelized onions.
Serving suggestions:
Serve hot with a side of mashed potatoes or rice.
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