LIVER AND ONION

Ingredients:

2tbsp oil
4 onions, peeled and sliced
50g plain flour
1tsp English mustard powder
450g lambs liver cut into thin slices
8 rashers bacon, cut into pieces
600ml beef stock
2tbsp balsamic vinegar
parsley

Method:

Heat the oil in a large flameproof casserole. Add the onions. Cook over medium heat stirring occasionally for 5 minutes until golden and beginning to soften.
Mix the flour and mustard and season. Toss the liver in the flour mixture to coat. Add the liver and the bacon to the casserole and cook for 4-5 minutes until browned.
Remove the pan from the heat. Gradually add the beef stock, stirring well. Add the balsamic vinegar. Bring to the boil and stir until thickened. Reduce heat, cover and simmer for 20 minutes. Serve with creamy mashed potato and green vegetables and garnish with parsley.

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