About this recipe:This is a simple and quick dish to prepare for the family. I have added the Madeira to the dish to enhance the flavour. If you do not have Madeira consider using another fortified wine or port, or a sweet sherry. I use a saute pan to cook this recipe. With this dish I usually serve mashed potatoes and seasonal vegetables.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:40min › Ready in:50min
In a saute pan over a medium heat add the oil and butter followed by the onions. Cook and stir until caramelised, about 7 to 9 minutes.
Meanwhile prepare the liver and bacon by slicing them into thin strips. Once the onions have caramalised add the liver and bacon to the pan and fry over a medium heat until they are evenly brown throughout and no longer pink in the centre.
Add two dessert spoons of plain flour to soak up the juices in the pan and then add the Madeira. Reduce the wine, by bringing to a simmer, so that the alcohol is bubbled off. Add the stock and continue to cook in the pan for about 20 to 30 minutes over a low to medium heat so the sauce thickens. Adjust seasoning if desired and serve immediately.