Liver and bacon in onion gravy

    I like streaky bacon, but I hate fatty or flabby bacon, so I cook the bacon first and add it at the last minute. I also save the fat to fry the liver in, for extra flavour. Be careful if buying liver that has been pre-frozen, as it is flabby. For me the pleasure of this dish is the firm texture and the sweet taste of fresh liver balanced by the salty bacon.

    7 people made this

    Serves: 4 

    • 200g streaky bacon
    • oil for frying (optional)
    • 1 large onion, chopped
    • 400g pig or lamb liver, trimmed and sliced or cubed
    • 2 beef stock cubes
    • 1 level tablespoon cornflour or plain flour
    • salt and black pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Fry bacon in its own fat in a large frying pan. When crisped to taste, remove the bacon and leave the fat in the pan.
    2. If there isn't enough fat for frying from the bacon, add a little oil. Put in onion and fry until translucent. Add liver with juice and all and fry gently over low heat.
    3. In a jug mix beef stock cubes with 250ml hot water (or use 250ml hot beef stock). In a cup dilute the cornflour in 2 to 3 tablespoons cold water and whisk it in.
    4. Add this gravy mix to the pan and simmer, stirring, until the sauce thickens and the liver is firm.
    5. Add the bacon, either left in strips or snipped into bite-sized pieces. Heat through for 1 minute.

    To serve

    Serve with buttery mash and/or your favourite veg. Grilled tomatoes and home-fried potatoes are another good accompaniment.

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