1 onion, peeled and sliced
500 g lambs’ liver, cut into strips
1 ½ tbsp plain flour
120 g button mushrooms
200 ml beef stock
5 tomatoes, skinned and roughly chopped
25 ml Worcestershire sauce
salt and pepper
200 ml fresh soured cream
In a large frying pan over a medium heat melt the butter and fry the onions until soft.
In a bowl add the flour and liver strips, evenly coat the liver and add to the frying pan along with the mushrooms. Fry the liver on both sides for a few minutes, stir in the stock and bring to the boil. Cook for 5 minutes.
Add the tomatoes and Worcestershire sauce, season with salt and pepper, lower the heat and simmer for 5 minutes.
Stir in the soured cream, cook for a few minutes and serve.