My mum's (THE Best) Liver and Onions

Ingredients

1lb/453g/16oz Ox Liver
2 Onions
Fry Light
1 tbspn Flour (Self Raising or Plain)
Half a pint of Beef Stock made with Bovril or oxo
Salt and freshly ground Black pepper
1 plastic food bag

Preparation

Wash the liver with cold water and pat dry on kitchen roll, peel and chop the onions. Place in the plastic food bag the flour, add salt and pepper and shake bag to mix.

Preheat the oven to 180 degrees C/350 degrees F/ Gas Mark 4.

Spray a frying pan lightly with Fry Light and cook the onions until the are soft and tender. Once cooked transfer the onions to a covered casserole dish.

Add the liver to the bag containing the flour, hold the top strongly and shake the bag so that all the liver segments are covered with the flour.

Spray the frying pan again with Fry Light and cook the liver pieces, fry for approximately 2-3 minutes on each side. Once cooked, transfer the liver to the covered casserole dish containing the onions, discard the bag containing the excess flour.

Make up the beef stock and pour over the liver and onions, mix with a spoon ensuring that all the pieces are mostly covered.

Place covered casserole dish in the oven and leave for 30 minutes, after which lower the heat down to 150 degrees C/300 degrees F/Gas Mark 2 for a further 15 minutes .

By now the liver is very tender and can be served with broccoli, baby carrots or/and green beans.

Liver will never be the same again!

Sin value per serving:

Red Day - 3.5 sins (flour), 1 sin if using Oxo