Liver, onions and bacon

    40 min

    A tender, rich dish, perfect in winter. It goes well with boiled potatoes and vegetables such as peas or cabbage.


    Yorkshire, England, UK
    20 people made this

    Serves: 2 

    • drizzle of vegetable oil
    • 2 large onions, sliced
    • 6 rashers unsmoked streaky bacon
    • 500g lamb's liver, sliced
    • 1 tablespoon plain flour
    • boiled water, to cover
    • 2 beef stock cubes
    • 1 tablespoon tomato puree
    • 1 tablespoon Worcestershire sauce
    • 1 pinch black pepper
    • salt to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat up the oil in a large frying pan (or wok) and add the sliced onions. Soften them until they are lightly browned, then remove from pan.
    2. Now slice the bacon into lardons and fry until crispy. Remove these from the pan.
    3. Now, add the washed liver strips in the pan and turn over once browned.
    4. Once the liver is cooked, add the onions and bacon back in and add a tablespoon of plain flour, to thicken the gravy. Turn until well incorporated.
    5. Now, cover with boiled water and stir for 2 to 3 minutes.
    6. Add in the crushed stock cubes, tomato puree, Worcestershire sauce, salt and pepper; stir well. Taste, and add more of anything if needed.
    7. Cook for another 5 minutes and serve warm.

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