Cheap, delicious, cooks in minutes - what's not to like?
My mother wasn't the world's most consistent cook (due to lack of interest, rather than lack of ability) but one thing she always cooked well was liver. This has stood me in good stead ever since, because when money is short and I'm in need of cheap tasty recipes I am able to embrace the liver, figuratively speaking, instead of backing away in disgust like most people I know (and to be fair to them, badly cooked liver is horrible). Anyway, I thought a recipe for Liver with Mushrooms might be of interest. This is for 2 people.
1 small onion, finely chopped
1 clove garlic, finely chopped
30g butter
250g lamb's liver, thinly sliced (ie about 1/4" thick - it helps if you put it in the freezer for an hour before starting to slice)
Flour
2 large flat mushrooms, cleaned and thinly sliced
100ml dry white wine OR 100 ml sour cream
1 tsp Dijon mustard (or more if you like)
Saute the onion and garlic in half the butter over a medium heat until soft and golden, then remove it to a dish. Add the rest of the butter to the pan, turn up the heat a bit, dust the liver lightly with flour and fry it for about a minute on each side - you may have to do this in more than one batch. Remove the liver to the dish with the onions. Quickly saute the mushrooms, stir in the wine/cream and mustard, put the liver and onions back in the pan and heat through, seasoning with salt, pepper and lemon juice to taste. The liver should be just cooked through, but still pink at the centre.
Very cheap, but a bit more time-consuming than the above - Liver and Onions. This simply involves cooking two medium onions, sliced very thinly, in butter and/or oil in a covered pan over a gentle heat, until very soft and golden brown, which can take up to an hour. Look in and give the onion a stir from time to time. When it's cooked, put it to one side, turn up the heat and fry the liver (same amount as for the first recipe, thinly sliced in the same way). Stir 2tbs vinegar plus 2tbs water into the pan juices, put the onion back, heat through, season with salt & pepper.
1 small onion, finely chopped
1 clove garlic, finely chopped
30g butter
250g lamb's liver, thinly sliced (ie about 1/4" thick - it helps if you put it in the freezer for an hour before starting to slice)
Flour
2 large flat mushrooms, cleaned and thinly sliced
100ml dry white wine OR 100 ml sour cream
1 tsp Dijon mustard (or more if you like)
Saute the onion and garlic in half the butter over a medium heat until soft and golden, then remove it to a dish. Add the rest of the butter to the pan, turn up the heat a bit, dust the liver lightly with flour and fry it for about a minute on each side - you may have to do this in more than one batch. Remove the liver to the dish with the onions. Quickly saute the mushrooms, stir in the wine/cream and mustard, put the liver and onions back in the pan and heat through, seasoning with salt, pepper and lemon juice to taste. The liver should be just cooked through, but still pink at the centre.
Very cheap, but a bit more time-consuming than the above - Liver and Onions. This simply involves cooking two medium onions, sliced very thinly, in butter and/or oil in a covered pan over a gentle heat, until very soft and golden brown, which can take up to an hour. Look in and give the onion a stir from time to time. When it's cooked, put it to one side, turn up the heat and fry the liver (same amount as for the first recipe, thinly sliced in the same way). Stir 2tbs vinegar plus 2tbs water into the pan juices, put the onion back, heat through, season with salt & pepper.