British Liver and Onions with Mash – A True Classic

liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is versatile.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lighter and can be made easily.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Melt about a tablespoon of butter in a pan.

Add sliced white onions, salt, and black pepper to the pan and cook for 4-5 minutes.

Cook the onions longer if desired, for another 4-5 minutes, until caramelized.

Set the cooked onions aside.

In the same pan, add olive oil and about 200 grams of sliced mushrooms.

Add garlic to taste, salt, and black pepper, and cook for about 4 minutes.

Pour in 200 ml of chicken stock and cook for another 3-4 minutes without stirring.

Mix 50 ml of water with a couple of teaspoons of corn flour, then add to the pan to thicken the sauce.

Set the mushroom gravy aside.

Prepare 500 grams of beef liver, cut into thin strips.

Season about 4-5 tablespoons of flour with salt and pepper.

Coat the liver strips in the seasoned flour.

Heat oil in a pan over medium heat and batch fry the liver strips for about 3 minutes on each side until cooked.

Serve the liver with mashed potatoes and green garden peas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens