Liver Casserole

Liver Casserole © kvalifood.com

Liver casserole is a simple oven dish where breaded liver slices are browned in a pan and then finished in a baking dish with tomatoes, bell pepper, and stock. The oven does the work, and the liver stays moist under the lid. A practical weekday meal that practically looks after itself.

Ingredients

Yields 4 servings

  • 500 g liver, sliced thin
  • 2-3 tbsp flour
  • salt
  • 1 tsp mild paprika
  • 30 g butter
  • 4 tomatoes, cut in wedges
  • 1 bell pepper, sliced into strips
  • 2 dl stock
  • ½-1 dl heavy cream, optional

To serve

  • potatoes
  • vegetables (or salad)

Directions

Prepare the liver

Preheat the oven to 400°F (200°C). Pat the liver slices dry. Mix flour, salt, and paprika. Dredge the slices in the seasoned flour.

Brown and arrange

Melt the butter in a pan over high heat. Quickly brown the liver slices on both sides. Arrange them slightly overlapping in a baking dish. Tuck the tomato wedges and bell pepper strips in between the liver slices.

Bake

Deglaze the pan with the stock and cream if using. Pour it over the liver. Cover the dish with a lid or foil. Bake in the middle of the oven at 400°F (200°C) for 15–20 minutes.

Serving

Serve directly from the dish with potatoes and vegetables or salad.

Notes

  • Always cover the dish with a lid or foil — otherwise the liver will dry out in the oven.
  • The tomatoes add acidity and moisture that balance the rich flavour of the liver.
  • Add a few slices of bacon between the liver slices for extra flavour.
  • The dish can be prepared oven-ready and kept cold for a couple of hours.
  • Thin-sliced onion rings can be placed in the bottom of the dish to give extra flavour to the sauce.