Title: Liver Stroganoff with Noodles
Categories: Ready stead, Emp
Yield: 1 servings

250 g Medium egg noodles
50 g Butter
2 tb Olive oil
300 g Pigs live; trimmed, cut into
; strips
70 g Mushrooms
Dsp finely chopped fresh
-ginger
3 Finely chopped spring onions
1 tb Chopped fresh chervil
A few drops of Tabasco
1 tb Dijon mustard
Dsp white wine vinegar
4 fl Double cream

1 Cook the noodles in boiling water until just al dente. Heat a wok and add
25g butter and 1 tbsp oil. Add the liver and cook quickly over a high heat
for 1-2 minutes until just sealed. Remove from the wok and keep warm.

2 Add the remaining oil to the wok and fry the mushrooms, ginger and 1/2
spring onions for 2-3 minutes. Drain the noodles and put back in the pan
with the leftover butter, spring onions and chervil.

3 Put the back in the pan with the ginger and spring onion mix. Add the
Tabasco, Dijon, vinegar and cream, boil, reduce and thicken slightly. Serve
the liver on a pile of noodles.

Converted by MC_Buster.

Per serving: 625 Calories (kcal); 68g Total Fat; (95% calories from fat);
3g Protein; 4g Carbohydrate; 109mg Cholesterol; 604mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 13
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.