Steaks
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Liver-phobic people will also enjoy the taste of a sweet liver steak. The popularity of liver, however, is reflected in the fact that I don’t really want to buy it in the shops, especially when it’s already minced. It’s time to change that.
Ingredients for six
500g minced beef liver 1 large potato (a floury variety, e.g. 1 onion 2 eggs 2-4 tbsp breadcrumbs 1 tsp salt 1/2 tsp sugar 1 tsp black pepper 1 tsp dried meiram or thyme Butter and cooking oil for frying
Tip: Butter lightens the flavour of the liver by soaking it in milk for an hour before cooking. After soaking, dry on a wire rack.
Peel and finely grate the potato and onion.
Stir all the ingredients thoroughly (add enough breadcrumbs to firm up the dough a little) and leave the steak dough to rise for 15 minutes. Shape the dough into steaks a couple of centimetres thick.
Heat the oven to 150C. You don’t need an oven if you have a frying pan with a lid to finish cooking the steaks.
Open a good frying pan and give it a good lashing. Butter and drizzle a generous amount of butter and oil over the bottom.
Fry the steaks with butter on each side. Cook the steaks in a 150C oven or covered in a frying pan for about 15 minutes and serve immediately.
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