Spanish style ox liver with rosemary recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 295 calories / serving
  • Freezable
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Spanish style ox liver

Heat the butter in a heavy based frying pan or heatproof casserole dish. Fry the onion over a medium heat for 3-4 minutes until soft.

Add the mushrooms and fry for a further 3-4 minutes. Cut the liver into 2cm pieces, add to the pan and cook for 5 minutes stirring occasionally.

Stir in the flour and paprika, cook for 1 minute and then gradually stir in the sherry and stock. Add the tomato puree and rosemary and continue to cook for 1-2 minutes

Bring to the boil, turn down to a simmer and cook for 2-3 minutes. Season to taste and serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 400g ox liver, cores removed with scissors
  • 25g butter
  • 1 medium onion, peeled and sliced
  • 125g button mushrooms, wiped and halved
  • 3tbsp plain flour
  • 1tsp smoked paprika
  • 50ml dry sherry
  • 150ml lamb stock
  • 1tbsp tomato puree
  • salt
  • fresh ground pepper
  • 1 sprig fresh rosemary, leaves, finely chopped
  • Energy 1230kj 295kcal 15%
  • Fat 15g 22%
  • Saturates 7g 35%
  • Sugars 3g 3%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 11.8g Protein 24.5g Fibre 1.9g


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