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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From the HARROWSMITH COOKBOOK with thanks to a Ms. C. Suche of Winnipeg, Manitoba, Canada, who suggests serving this unusual and tasty liver-dish on a bed of stir-fried beansprouts. Ingredients:
3 tablespoons soy sauce |
1 tablespoon honey |
1 tablespoon brown sugar |
2 tablespoons wine vinegar or 2 tablespoons balsamic vinegar |
2 teaspoons gingerroot, shredded |
1 garlic clove, minced |
1 tablespoon peppercorn |
1 lb beef liver, sliced into 1 inch squares or thin strips |
1 tablespoon cornstarch |
1/2 cup chicken stock |
2 tablespoons oil |
2 -3 onions, quartered |
10 mushrooms, sliced |
Directions:
1. Combine soy, honey, sugar, vinegar, ginger, garlic and peppercorns.
2. Pour over liver and let sit and for at least 2 hours (but preferably overnight), stirring occasionally.
3. Remove liver from marinade, shaking off the peppercorns.
4. Strain marinade and dispose of solids.
5. Combine strained marinade with cornstarch and stock and then set aside.
6. Heat oil and saute onions and mushrooms until limp.
7. Add onions and mushrooms to marinade.
8. Saute liver until lightly coloured.
9. Pour marinade-onion mixture into pan and cook until thickened, stirring constantly.
10. Serve.
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