Liver & bacon sauté with potatoes & parsley

Liver & bacon sauté with potatoes & parsley

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(34 ratings)

By

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Cooking time

Ready in 45 mins

Skill level

Easy

Servings

Serves 2

Give yourself a boost with this iron-rich hearty autumn supper

Nutrition and extra info

Nutrition info

Nutrition

kcalories
570
protein
32g
carbs
41g
fat
32g
saturates
10g
fibre
3g
sugar
0g
salt
2.5g

Ingredients

  • 400g new potatoes
  • 2 tbsp olive oil
  • 4 spring onions, trimmed and each cut into 2-3 pieces on the diagonal
  • 4 rashers of unsmoked bacon, snipped into pieces
  • 1 tbsp plain flour
  • 1 tsp paprika, plus extra for sprinkling
  • 175g lamb's liver, sliced into thin strips
  • 20g pack flatleaf parsley, chopped
  • 150ml hot vegetable stock (made with bouillon powder)
  • 4 tbsp soured cream

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Method

  1. Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
  2. Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.
  3. Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.
  4. Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.
  5. Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

Recipe from Good Food magazine, September 2003

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Comments

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julieguest's picture
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tasty

lucyrjones's picture

This is as easy and delicious as everyone says. I omitted the sour cream on calorie grounds and served fresh buttered carrots with it. It's one of those recipes that just works.

tanyac032002's picture

I'm not a massive fan of liver but this is divine! I replaced the potato with celeriac (less carbs and lighter on the tummy) and used hot smoked paprika. Delicious!

welshleo's picture

I cooked this for the 2nd time tonight. Cooked come mange tout with the onions and didn't bother with the stock...........just served it as a stir fry. Delicious!

Squidge180's picture
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Delicious. Now one of our favourite meals. Only change I have made is to use hot paprika.

breda2's picture

Oh what can I say only yum yum, my partner is one happy lad right now.... Would defo cook this again. Quick and easy and so so tasty

bluegizmo's picture
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Great recipe for liver, really tasty. Liver is still not my favourite thing to eat but try to eat regularly for the health benefits and this recipe makes it bearable to eat! Used normal chopped onions as thought that spring onions would break down too much and also potatoes took longer than 5 mins to crisp up. Served with lots of cabbage. Be careful not to overcook the liver - easily done!

winnietherat's picture

I love liver and bacon but I doubled up on the quantities and couldn't get the wok hot enough to crisp up the potatoes and liver. Everything cooked ok but was just a gloopy mess. On this attempt I'd only give a 1 star but will cook it again at some point with the above quantity and then rate

sweetlove's picture

Really delicious, quick and easy recipe - will use time and time again

minigreenstars's picture
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Yum! I can see this being a great store cupboard recipe to use up all sorts of different veg left over from the week.

claire3t's picture
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So tasty and you can use normal tatties and we'be also used other types of liver and creme fraiche in place of sour cream on occasion - it's versatile depending on what you have at the time and is always so tasty, not to mention nutritious.

johnkitchen1's picture

I have never really cooked before I found myself between jobs.
I decided to have a go and this was one of the first recipies which I tried.
I have done it 3 times now so i guess we like it!

I do a bit more stock otherwise just follow the recipie.

Really tasty.

maskee's picture
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Fantastic recipe, easy to cook. Added a couple of things, some halved button mushrooms and half a sliced pre fried onion. The spring onions were added half way through cooking due to previous comments. Lovely flavours!

kilmory's picture
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I'm not sure why this recipe works so well but it does! It's made us want to eat liver more often, thanks GF.

lornadennis's picture
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Enjoyed by all the family, even by son who ended up asking for more of the liver off his dad's plate. I didn't have any crusty bits left in the frying pan so didn't bother with the sauce as husband likes most of his food quite dry. Would probably add a bit next time as feel would have kept the dish together better. Spring onions fell apart as well so will use onion wedges next time. Thoroughly recommend trying this - I bought the liver from a local butcher and it was so tender.

cscollins's picture
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This was lovely! Whole family ate and enjoyed it and said they would definitely have it again. I used a chopped red onion instead of the spring onion and added chestnut mushrooms. I used creme fraiche instead of sour cream and mixed it in with the stock which I then drizzled over the top. Very nice indeed.

jharrold's picture
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A very easy and delicious recipe. I haven't cooked liver for ages and this recipe made my partner request liver weekly! Like other people, I added chestnut mushrooms and also a small amount of tomato puree to the stock. Served with greens. Will defo make again.

julie04's picture

very nice :)

shelfridges's picture

Totally loved this - went out and bought 2 more packets of liver - my partner doesnt like liver but he loved this

sallytlsmith's picture
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Very Yummy :)

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