Liver and Bacon Recipe

British · Main course · 30 min total

A classic British comfort dish featuring tender liver and crispy bacon in a rich onion gravy. Quick to prepare and full of flavor.

Ingredients

• 450g (1 lb) lamb's or calf's liver, sliced
• 8 rashers (slices) streaky bacon
• 2 large onions, thinly sliced
• 2 tbsp plain flour
• 300 ml (1 1/4 cups) beef stock
• 1 tbsp tomato purée
• 1 tsp dried thyme
• 2 tbsp vegetable oil
• Salt and freshly ground black pepper to taste

Instructions

1. Rinse the liver slices and pat dry with kitchen paper. Season with salt and pepper, then lightly dust with flour.
2. Heat 1 tbsp oil in a large frying pan over medium heat. Add the bacon rashers and fry until crisp, about 3-4 minutes per side. Remove and set aside.
3. Add the remaining oil to the pan. Fry the liver slices for 2-3 minutes on each side until browned but still slightly pink inside. Remove and set aside with the bacon.
4. Add the sliced onions to the pan and cook over medium heat for 8-10 minutes, stirring occasionally, until soft and golden.
5. Sprinkle the remaining flour over the onions and stir for 1 minute. Gradually pour in the beef stock, stirring constantly to avoid lumps. Add the tomato purée and thyme, and bring to a simmer.
6. Return the liver and bacon to the pan. Simmer gently for 3-5 minutes until the liver is cooked through and the gravy has thickened. Adjust seasoning to taste.
7. Serve immediately with mashed potatoes or crusty bread.

Tips

• Do not overcook the liver; it should be slightly pink inside for best texture.
• For a richer gravy, add a splash of red wine or Worcestershire sauce.
• Leftovers can be stored in the fridge for up to 2 days; reheat gently.

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