Yield: 1 servings

Measure Ingredient
150 millilitres White wine
15 millilitres Wholegrain mustard
¼ \N Beef stock cube
\N \N Flour
225 grams Lambs liver
15 millilitres Olive oil
\N \N Few sundried pepperdew

1 Pour the wine into a small pan and heat gently. Stir in the mustard and stock cube, bring to the boil and reduce. Coat the livers in the flour.

2 Heat the oil in a frying pan and fry the livers until brown, then add the liquid and a few pepperdew and cook for a further two minutes. Serve.

Converted by MC_Buster.

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

Similar recipes