Spanish style ox liver with rosemary recipe

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  • 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 and view the full Food safety at home video.

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  • 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
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  • Energy 1229kj 295kcal 15%
  • Fat 15.4g 22%
  • Saturates 7g 35%
  • Sugars 3.1g 3%
  • Salt 0.5g 8%

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

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