Slow Cooker Liver and Onions
Ingredients:
- 500g lamb’s liver, sliced
- 2 tbsp plain flour
- 2 large onions, sliced
- 2 tbsp butter
- 1 beef stock cube + 300ml water
- 1 tbsp Worcestershire sauce
- 1 tsp dried sage
- Salt and pepper, to taste
Method:
Simply toss the liver slices in flour seasoned with salt and pepper, then lay them into the slow cooker along with the sliced onions and a couple of knobs of butter. Mix the stock with Worcestershire sauce and sage, then pour this over the liver and onions, giving everything a gentle stir to combine. Cover and cook on low for 8 hours until the liver is tender and the onions have turned soft and sweet. Serve hot with creamy mashed potato, spooning over the rich, savoury gravy.