Liver and bacon with onion gravy
Liver & bacon with onion gravy
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato
- Prep: 10 mins
Cook: 20 mins - Serves 2
- Easy
Ingredients
- 4 rashers smoked streaky bacon
- 2 tbsp plain flour, seasoned
- pinch dried sage (optional)
- 6 slices lamb's livers (about 400g/14oz)
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 300ml beef stock
- 2 tbsp ketchup
Healthy benefits
Liver & bacon is a
really nutritious dish
– one serving will
provide your day’s
iron, zinc, folate and
vitamin C.
As well as being
rich in minerals, liver
is a good source of
B12, a vitamin which
helps your body to
use iron. It’s also
high in vitamin A,
important for
healthy skin, hair
and eyes.
NOTE: If you’re
pregnant, avoid
eating liver.
Method
-
Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
-
Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
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