Liver And Bacon With Onions And Gravy
Liver and bacon is a classic British dish that combines tender lambs' liver with crispy bacon in a rich and savory onion gravy. The liver is coated in seasoned flour and lightly fried until golden brown, then simmered in a flavorful stock and tomato ketchup sauce until cooked to perfection. Serve this comforting dish with creamy mashed potatoes and your favorite greens for a satisfying meal that will warm both heart and soul.
— Constant Cookbook
Ingredients
- 450g/1lb lambs’ liver
- 25g/1oz butter
- 2 tbsp sunflower oil
- 4 tbsp plain flour
- 1 onion
- 125g/4½oz rindless streaky bacon
- 1 beef stock
- 500ml/18fl oz jus
- 1–2 tsp tomato ketchup
- salt and freshly ground black pepper
Instructions
- Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.
- Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.
- Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1â2 minutes on each side until lightly browned, but not completely cooked through.
- Transfer the slices to a plate and repeat with the remaining liver.
- Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers.
- Add the bacon to the pan and cook, stirring from time to time, for 8â10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.
- Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.
- Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.
- Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.
- Return the liver to the pan with the onion gravy for just 1â2 minutes to warm it through and finish cooking.
- Serve the liver and bacon with some mash and freshly cooked greens.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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