Spanish

Spanish Liver and bacon casserole is for Dinner.

Spanish Liver and bacon casserole takes several minutes to prepare.

Spanish Liver and bacon casserole takes several minutes to cook.

Spanish Liver and bacon casserole makes 4 servings.

The ingredients for Spanish Liver and bacon casserole are:

Chestnut Mushrooms, fresh, 225 grams (remove)
*Lamb, liver, 450g (remove)
Bacon, 225 grams (remove)
Onions, raw, 2 large (remove)
2 tbsp olive oil
Butter, salted, 25 grams (remove)
Plain white flour (UK), 30 g (remove)
Soy sauce 1 tbsp (remove)
Paprika, 1 tsp (remove)
150ml chicken stock

Here is how you make Spanish Liver and bacon casserole:

1. Soak liver in 60ml milk for at least 1 hour.2. Fry bacon in olive oil until crisp in strips.3. Add onion, cook until softened on medium heat.4. Add mushrooms for 1 min.5. Remove ingredients from pan using slotted spoon and set aside.6. Add sliced liver to pan and cook on high for 4 mins. Remove.7. Melt butter in the same pan. Add flour, cook briefly, stirring all the time. Then add stock, soy sauce and paprika and bring to a simmer.8. Add all ingredients back to the pan ad seasoning. Cook for 5 mins.Serving suggestion: to keep low carb serve with green veg. Alternatively serve with mash potato.Number of Servings: 4Recipe submitted by SparkPeople user GLOBETREKKER78.

The nutritional information for Spanish Liver and bacon casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 657.4

• Total Fat: 45.7 g
• Cholesterol: 482.0 mg
• Sodium: 1,284.2 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 2.4 g
• Protein: 44.2 g

Spanish Liver and bacon casserole is Spanish cuisine.

The dietary needs meet for Spanish Liver and bacon casserole is Low Carb