Liver and Onion

• 150 g lamb liver
• 2 tablespoons plain flour
• 300 ml beef stock
• 50 ml sherry wine
• 1 small onion, halved and sliced mush
• 1 teaspoon mustard
• thyme
• 1 tablespoon olive oil

1. Put some flour on a plate and then dip the liver in the flour to coat it.
2. Thats it.
3. You dont have to touch it anymore.
4. Heat up a couple of tablespoons of oil to a high heat (as a guide you should be unable to hold your hand an inch above the pan for more than 3 seconds) and fry the liver for a couple of minutes on each side.
5. It wont take long.
6. Remove the liver from the pan and set aside.
7. Put the onion and mushroom (if using) into the pan and, remaining on a high heat, fry for about 5 minutes until the onions get a nice colour.
8. While this is happening, measure out the stock.
9. After the five mins are up, add the liver back in and pour in the stock.
10. Also add the madeira/sherry and the mustard and stir it all together.
11. Now leave to simmer uncovered for 15 minutes.
12. Check it every now and again and if the sauce needs thickening sprinkle in some of the flour leftover from coating the liver.

lamb liver, flour, beef stock, sherry wine, onion, mustard, thyme, olive oil

Taken from www.food.com/recipe/liver-and-onion-472302 (may not work)