30 mins
Liver and Bacon with Onion Gravy
Recipe by Graham
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato. Absolutely fabulous on a cold winter's day. You can use either lamb's livers or calve's livers, but avoid pork, becuse the taste of the meat is too strong and takes over the whole dish.
This super dish is even better when served with Horseradish Mash
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Bacon and Roast Onion Salad Ingredients for Liver and Bacon with Onion Gravy
Currently displaying quantities in US Imperial Measurements
How to Cook Liver and Bacon with Onion Gravy
- Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, and use it to dust the liver. Remove the bacon from the pan and set aside on kitchen paper, to remove any excess fat. While the bacon is cooking, peel and thinly slice the onions.
- Add the olive oil to the pan and brown the liver for about 1 minute on each side at high heat. Remove from the pan, reduce the heat, then fry the onions gently until softened (about 5-8 minutes depending on the thickness of the onion slices). Stir in the stock and deglaze the pan. Then stir in the ketchup and allow to bubble for 5 minutes.
- Place the liver back in the pan and cook for a further 3 minutes until cooked through. Serve with the bacon broken over the top and a helping of mash, (preferably Horseradish Mash)
GRAHAM'S HOT TIP:
iver & bacon is a really nutritious dish – one serving will provide your day’s iron, zinc, folate and vitamin C. As well as being rich in minerals, liver is a good source of B12, a vitamin which helps your body to use iron. It’s also high in vitamin A, important for healthy skin, hair and eyes. NOTE: If you’re pregnant, avoid eating liver.
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