Liver Casserole

Liver Casserole © kvalifood.com

Liver casserole is a quick and filling weekday dinner. Strips of liver are browned and simmered with leeks, chopped tomatoes and basil. The result is a mild, tomato-based stew that comes together in under half an hour. Serve with rice pilaf.

Ingredients

Yields 4 servings

  • 500 g liver, cut into thin strips
  • 2 tbsp plain flour
  • ½–1 tsp mild paprika
  • salt
  • 1 tbsp oil
  • 2–3 leeks, sliced into 2 cm rounds
  • 1 can chopped tomatoes (400 g)
  • 100 ml water
  • ½ tsp dried basil (or 1 fresh sprig)
  • 50 ml heavy cream, optional
  • rice pilaf, to serve

Directions

Coat the liver

Cut the liver into thin strips. Mix flour, paprika and salt in a plastic bag. Add half the liver strips, seal and shake well. Remove and repeat with the rest.

Brown and simmer

Heat the oil in a heavy pot. Brown the liver strips over high heat. Lower the heat. Add the leek slices and cook briefly. Pour in the chopped tomatoes and water. Add the basil and put the lid on.

Let the stew simmer for 15–20 minutes. Add cream if using and cook for 2 minutes more. Season with salt and pepper.

Serving

Serve the liver casserole with rice pilaf.

Notes

  • The flour-and-spice-in-a-bag method is efficient: it gives an even coating and makes the liver strips easier to brown.
  • Leeks can be replaced with onions, but leeks give a milder, sweeter flavour that works well with liver.
  • The dish freezes well for up to 3 months.
  • Fresh basil is best added towards the end of cooking. Dried basil can go in from the start.
  • A spoonful of sour cream instead of heavy cream gives a slightly more tangy sauce.