Liver and Onions

Ingredients

• 1000 gPotato
• 300 gOnion
• 15 mlOil
• 300 gVegetables
• 40 gFlour
• 8 gSalt
• 2 gPepper
• 30 gButter
• 50 mlMilk
• 500 gLiver
• 15 mlWorcestershire sauce

Instructions

1. 1

   Prepare and cook the potatoes

   • Wash (and optionally peel) the potatoes, cut into even pieces and cook in boiling salted water until tender (20–25 minutes).
   • Drain the potatoes and let them steam off briefly.
2. 2

   Fry the onions slowly

   • Peel and thinly slice the onions.
   • Heat 15 ml oil (or some butter) in a large frying pan over medium heat and cook the onions gently until soft and slightly browned (10–12 minutes).
   • Remove onions with a slotted spoon and keep the frying fat in the pan.
3. 3

   Prepare green vegetables

   • Steam or briefly cook the green vegetables (e.g. frozen peas/broccoli mix) according to package instructions until tender-crisp (3–6 minutes).
   • Keep warm until serving.
4. 4

   Finish the mash

   • Mash the cooked potatoes, stir in butter (30 g) and milk (50 ml), season with salt and pepper to a creamy consistency.
   • Keep covered to stay warm.
5. 5

   Flour and fry the liver

   • Put flour in a shallow dish and season with salt and pepper.
   • Heat the pan very hot, add a little extra oil/butter if needed.
   • Dredge liver slices (about 500 g) quickly in flour and fry in batches about 1 minute per side so they remain pink inside. Do not overcrowd the pan.
   • Place cooked liver on warmed plates.
6. 6

   Finish the gravy and serve

   • Leave the pan on high heat, return the onions, add a splash of Worcestershire sauce and stir while adding boiling water to dissolve the browned bits from the pan.
   • Let the gravy thicken from the flour; if needed, thicken with a little flour or cornflour mixed in cold water.
   • Spoon the hot gravy over the liver, mash and vegetables and serve immediately.