Steikt lifur með lauksósu

Fried liver with onion sauce

 
Ingredients

1 lamb liver (approx. 500 g)
3 tbsp flour
Salt and fresh pepper
4 tbsp butter or margarine
2 onions
200ml Water
1 tsp salt
1 tsp pepper
1 tsp dried thyme
100 ml sour cream

 
Preparation

Wash the liver, remove the skins and cut into very thin, small pieces.

In a soup bowl, mix the flour with a little (blueberry) salt and pepper and coat the liver slices on both sides.

Peel the onions and cut into thin rings.

Heat 2 tablespoons of butter in a pan and let it melt, then simmer the onion rings over medium heat for 5 to 10 minutes until they are translucent and golden.

Then remove the onions from the pan and set them aside briefly on a plate.

Add 1 - 2 tablespoons more butter to the pan and briefly fry the liver pieces rolled in flour on both sides over a slightly higher heat until they are lightly browned (approx. 2 minutes per side).

Remove the fried liver pieces from the pan and keep them warm in a suitable dish in the oven at approx. 175 °F (80 °C).

Add the onions back to the pan. Mix the remaining flour with a little cold water and use it to thicken the sauce that has formed in the pan.

Add the fried liver again, bring to the boil briefly, then add the sour cream, stir and season with salt, pepper and thyme.
 

  Serve the liver in the onion sauce with kartöflumús and rabarbarasultu .

[Translated from here.]