Liver stroganoff recipe submitted by Mary Fathers, from Gravesend who says:
“I love liver, but this is the only way the family will eat it – the important bit is to slice the liver really finely so it cooks in a flash; it’s more tender that way.”
2tbsp sunflower oil 350g (12oz) lamb’s liver, thinly sliced 1 onion, thinly sliced 250g (8oz) mushrooms, thinly sliced 1 green pepper, thinly sliced 1tbsp paprika 300ml (10fl oz) crème fraiche
2tsp lemon juice handful fresh parsley, chopped
1 Heat 1tbsp oil in a frying pan, add the onion, pepper and paprika and cook until soft. Add the mushrooms and fry gently for a few minutes. Remove from the pan and keep warm.
2 Heat the rest of the oil in pan, add the liver and cook very quickly, stirring – it only takes a couple of minutes max; don’t overcook or it goes rubbery! Return the veg to the pan, add the crème fraiche and warm through. Stir through the lemon juice and parsley and you’re done. Serve with tagliatelle or rice.
