Lamb’s Liver and Bacon Casserole

Ingredients:

• 500 gm lamb’s liver, trimmed and sliced
• Bacon rashers, cut into strips
• 2 onions, sliced
• 2 cups mushrooms, sliced
• 2 tbsp butter
• 2 tbsp oil
• 1 tbsp soy sauce
• 2 tbsp plain all purpose flour
• 2/3 cup chicken stock
• Salt and pepper to taste

Method:
Heat oil in a frying pan and cook bacon until crisp. Add onions and cook for about 10 minutes, until softened. Add mushrooms and cook for a minute. Remove bacon and vegetables. Keep aside. Add liver to the pan and cook over a high heat for 4 to 5 minutes. Remove liver from the pan and keep aside. Melt butter in a saucepan. Add soy sauce and flour, and bend together. Add stock, stir and bring to a boil until thickened. Return the liver and vegetables to the pan and cook for 2 minutes. Season with salt and pepper. Serve with boiled potatoes and cooked green beans.