Liver and Bacon
By john french
Perfect moist liver and a lovely light gravy. Serve with plain or mustard mash.
Ingredients
- 4 rashers bacon cut into bit sized pieces
- 1 small onion sliced
- 240g lambs liver
- 60ml beef stock
- Seasoned flour
- little oil or spray oil for frying
Details
servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 5mins
Cost Budget Friendly
Preparation
Step 1
Fry Bacon until crisp and remove from pan.
Step 2
Add a little oil to the pan if needed and fry onions until soft and slightly browned remove from pan and add to bacon.
Step 3
Toss the liver in the seasoned flour
Step 4
Add a little more oil to the pan in necessary and add liver cook until browned on the outside and still pink in the middle.
Step 5
Add beef stock to the pan along with bacon and onion and bring to the boil.
Step 6
Remove lliver from the pan and allow the gravy to reduce for a further minute.
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Chef Tips and Tricks
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