Liver & Bacon With Onion Gravy
In this flavorful liver and bacon recipe, tender slices of lamb's liver are pan-fried until perfectly browned and then simmered in a savory onion and ketchup gravy. The crispy smoked streaky bacon adds a delicious crunch and contrast of textures to this comforting and satisfying dish. Serve the liver and bacon with creamy mashed potatoes for a truly classic and hearty meal that will warm both hearts and bellies.
— Constant Cookbook
Ingredients
- 4 rashers smoked streaky bacon
- 2 tbsp plain flour , seasoned
- pinch dried sage (optional)
- 6 slices lamb's livers (about 400g/14oz)
- 1 tbsp olive oil
- 1 onion , thinly sliced
- 300ml beef stock
- 2 tbsp ketchup
Instructions
- Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
- Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 504 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 53 grams protein
- Sodium Content: 2.5 milligram of sodium
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