Liver and Bacon

By john french

Perfect moist liver and a lovely light gravy. Serve with plain or mustard mash.

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Rate this recipe 4.4/5 (13 Votes)

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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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