Liver sauté

A liver stew that most people like, even those that don't usually like liver


Fried liver
2-3 tbspPlain flour
2-300gLamb's or calf's liver, sliced into strips
To tasteGround pepper
To tasteSalt
1 tbspOil or butter
1 tbspOil or butter
1Onion, finely chopped
1-2 clovesGarlic, finely chopped
1Celery stalk, coarsely chopped
2 tbspTomato pure
2 tbspPlain flour
3-400 mlMilk and/or cream


Fried liver:

Mix flour with black pepper and salt.

Roll liver in flour.

Fry liver in hot frying pan with oil or butter until nicely brown on the outside. Remove liver from heat and set to side.


Heat oil in pan, add onions and celery.

Once onions are golden and soft, add flour, then tomato pure and stir in milk or cream. Bring to the boil, stirring regularly.

Add more milk if necessary - the sauce should be thick and deep orange colour, which will darken a little bit when the liver is added.

Once sauce is cooked, add liver back in and stir.

Serve with boiled rice or boiled potatos.

The above recipe is for one or two persons.

Recipe index.