Hi, Am new to Dukan Diet, into my 12th day and have lost 12lb but really fed up with the food now, so have adapted this recipe and would like to know if people think it is "safe" for the Dukan Diet, ....Oh I hope so 
Liver and Onions with Gravy
Ready in 20 mins
Ingredients
Serves: 2
340g (12 oz) ox or calves' liver, thickly sliced
seasoned oatbran
oil wiped off pan or spray
1 medium onion, halved and sliced
1 clove garlic, crushed and chopped
1 red chilli, finely sliced with seeds left in (or removed if you're a wimp!)
110g (4 oz) mushrooms, sliced (omit if PP day)
450ml (3/4 pint) low sodium beef stock cube
1 Tbsp Worcester Sauce
2 Tsp Cornflour
salt and black pepper to taste
Method
Prep: 10 mins | Cook: 10 mins
1. Take the liver and toss in the seasoned oatbran until it is coated all over, put to one side.
2. Add the oil to a large frying pan and wipe, add the onions and fry gently until they are looking see through, add garlic, chilli and mushrooms and fry for about another 5 minutes or until the mushrooms have softened and have started to take on some colour. Remove everything from the pan and put to one side.
3. Bring the pan back up to a high heat till just smoking and add the liver, brown the liver quickly on both sides - a minute for each side should be enough - and when done add the onions, garlic, chilli and mushrooms back to the pan.
4. Mix Cornflour with a little of the stock until blended, gradually add rest of stock and Worcester Sauce, add this to the pan, this should start to bubble up as soon as it hits the pan. Now turn the heat down to a medium low setting so that the gravy bubbles away gently. Cook for 5 to 10 minutes and then serve.
5. Serve with veg or on it's own, if on PP day.
Liver and Onions with Gravy
Ready in 20 mins
Ingredients
Serves: 2
340g (12 oz) ox or calves' liver, thickly sliced
seasoned oatbran
oil wiped off pan or spray
1 medium onion, halved and sliced
1 clove garlic, crushed and chopped
1 red chilli, finely sliced with seeds left in (or removed if you're a wimp!)
110g (4 oz) mushrooms, sliced (omit if PP day)
450ml (3/4 pint) low sodium beef stock cube
1 Tbsp Worcester Sauce
2 Tsp Cornflour
salt and black pepper to taste
Method
Prep: 10 mins | Cook: 10 mins
1. Take the liver and toss in the seasoned oatbran until it is coated all over, put to one side.
2. Add the oil to a large frying pan and wipe, add the onions and fry gently until they are looking see through, add garlic, chilli and mushrooms and fry for about another 5 minutes or until the mushrooms have softened and have started to take on some colour. Remove everything from the pan and put to one side.
3. Bring the pan back up to a high heat till just smoking and add the liver, brown the liver quickly on both sides - a minute for each side should be enough - and when done add the onions, garlic, chilli and mushrooms back to the pan.
4. Mix Cornflour with a little of the stock until blended, gradually add rest of stock and Worcester Sauce, add this to the pan, this should start to bubble up as soon as it hits the pan. Now turn the heat down to a medium low setting so that the gravy bubbles away gently. Cook for 5 to 10 minutes and then serve.
5. Serve with veg or on it's own, if on PP day.
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