LAMB'S LIVER IN MUSHROOM-CREAM SAUCE

Today another recipe. It is based on my favourite Zürcher Fleisch which uses calf's meat.

Ingredients:
400 gram lamb's liver, slice into 1 cm thick strips after trimming the membrane
125-150 gram mushrooms, sliced
1 onion, sliced thinly
2-3 cloves of garlic, crushed and chopped (I use more but that is my personal taste)
4 tablespoons of extra virgin olive oil
1 level tablespoon of plain flour
1 teaspoon marine salt
125 ml cooking cream, or sour cream
black pepper to taste
chopped parsley—if fresh parsley not available then the dried

Start with the mushrooms.
Sauté the sliced mushrooms in slightly less than half the olive oil (extra virgin) till ready

Set aside

Combine the flour, salt and pepper in a large bowl, mix well. Add the strips of lamb's liver and stir (best with your hands) till the liver is well coated with the flour/salt/pepper mixture.

In a large pan, on medium heat, sauté the onion in the remaining olive oil till soft and transparent. Add the garlic and cook for another minute. Scoop onion-garlic mix from the pan and set aside.

Raise the heat and stir in the flour-coated liver. Stir fry for a couple of minutes then add the onion-garlic mix. Now add the cream stirring vigorously till boiling bubbles form. Cook for a further minute and transfer to a serving dish. Sprinkle the parsley on top.

Serve this with mashed potatoes, or noodles, or rösti, and a mixed garden salad. Enjoy.

Let me know whether you like it.