Liver, shallots, spinach and mushrooms get cooked in a subtle creamy sauce for an easy and speedy supper option.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
212
Ingredients
1tsp.
vegetable or sunflower oil
2
shallots, finely chopped
250g
chestnut mushrooms, sliced
350g
calves' liver, cut into strips
25ml
brandy, optional
1Tbsp.
wholegrain mustard
150g
half-fat crème fraîche
150g
2% fat Greek yogurt
large handful baby spinach leaves
Directions
Step 1
Heat the vegetable or sunflower oil in a large frying pan and gently fry the shallots for 5min. Turn up the heat to high and add the chestnut mushrooms. Fry for 5min, or until the mushrooms have released their moisture, are tender and the pan is almost dry again.
Step 2
Add the liver and fry, stirring occasionally, for 5min. Carefully add the brandy, if using, then stir in the mustard, crème fraîche and yogurt. Heat through (do not boil), then stir in the spinach and check the seasoning.
Serve with mashed potatoes or rice.
If you’re not partial to liver, replace with strips of sirloin or beef fillet, chicken or turkey breast, or pork fillet.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
