Irish Liver And Onions
"They used 3 tablespoons of Worcestershire sauce ,I'm not they also had red wine ,you can if you wish They said pork or lamb or chicken would work They serve with mashed potatoes but would be good with rice which helps absorption of vitamins"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (402.6 g)
- Calories 638.8
- Total Fat - 47.7 g
- Saturated Fat - 15.7 g
- Cholesterol - 305.9 mg
- Sodium - 2716.7 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 3.1 g
- Sugars - 5.2 g
- Protein - 37.8 g
- Calcium - 48.2 mg
- Iron - 18.1 mg
- Vitamin C - 52.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Marinade
Step 2
Chop the liver into evenly sized chunks and leave to marinade in 1 teaspoon Worcestershire sauce, salt and pepper, to taste and the Juice of 1 Lemon for several hours in the frig.
Step 3
Fry
Step 4
Fry bacon until crispy in a Skillet with Olive Oil, over medium heat.
Step 5
Set bacon aside and keep warm, leaving the drippings.
Step 6
Slice the Onions into rings.
Step 7
Sauté the onions in the bacon fat for 10 minutes. Set aside on top of bacon(keep warm).
Step 8
Add more olive oil to skillet and briskly stir fry the liver over high heat.
Step 9
Set aside on top of onions and keep warm.
Step 10
Heat the tomato purée in the pan for 10 minutes.
Step 11
Halfway through, add worcestershire sauce, salt pepper and a little lemon juice to taste
Step 12
Stir occasionally and scrape free any sauce that sticks to the bottom ,don't burn.
Step 13
Remove the pan from heat
Step 14
Stir in the bacon, onions and liver you’ve set aside.
Step 15
Simmer a few minutes
Step 16
Check seasoning
Tips
No special items needed.
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