Liver & bacon sauté with potatoes & parsley

Liver & bacon sauté with potatoes & parsley

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(34 ratings)

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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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ann-mariehumphries's picture
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Absolutely delicious. My 10 year old didn't even realise it was liver. Definitely in my favourites!

ann-mariehumphries's picture
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Absolutely delicious. My 10 year old didn't even realise it was liver.

woffers's picture
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This is a delicious and easy recipe. New twist on liver and bacon. Really tasty and moist to boot!

buona_forchetta's picture
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oh and think i might add carrots next time

buona_forchetta's picture
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Really easy to make [yes, a bit time consuming] but really good! would advise eating with a spoon to get all the flavours together :) really loved the sauce

sjl1972's picture

This is the first time i have ever made a comment about a recipe, but i just had to say this was the best liver dinner i have ever had, it was sooooo tasty, i didn't want it to finish, certainly will be recommending it to my friends and family. can't wait to make it again, may even convert my sister to liver with this.

hlnharrison's picture
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I really liked this but sadly it didn't convert the liver haters of the family.

harper62's picture
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Sorry did not like his recipe, very dry and tasteless, conventional liver & bacon in casserole far better.

mnazir's picture
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Cooked this without the bacon and used half fat creme fraiche instead of soured cream. It is a quick, really really tasty and satisfying dish. Next time will make it with some brocolli or curly kale on the side to give it a bit more balance of veggie. Definately going to make again.

carolpwilson's picture
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Really tasty and we both enjoyed this although we like liver anyway! Served it with some steamed broccoli. I used more liver than suggested but probably won't bother next time as it is quite filling but I will make the effort to buy some thick cut bacon as I think it will add to the flavour. Also used 'old' potatoes cut up quite small.

natalie96's picture
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Delicious, I used cooking onions as I already had some and I added tomato puree to the stock which made the sauce a bit thicker. I also chucked in some muchrooms.....get that down ya!

gwd34afitou's picture
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Takes a bit of time to prepare with the frying of all the different ingredients, but well worth it and very economical on the shoping budget. You need to have you pan very hot right at the end to reduce the stock down to a sauce, otherwise the food will go cold before you pour over the sauce.

loveislove's picture
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I made this recipe today at lunch time. I was looking for a different way to cook liver and this one is a really tasty one! It is easy to cook, with a great flavour and the cold soured cream gives a fresh taste to it! Well done!!

elcutler's picture
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Extremely tasty!!!!! Will be making again. My partner really enjoyed it too.

sprintst's picture
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I made this for the first time last night for my wife and I. We both thought it was superb. Our only criticism - we wanted more.
Next time I intend to increase the quantities by 50% and turn it into a main meal.
I found the potatoes took about 9 minutes to brown and crisp up.
I also used a Knorr Vegetable Stock Pot in 200ml to make the bouillon.
Because the stock is quite salty I didn't add any salt to the flour and paprika mix.

jeanius's picture
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Husband and I loved this, especially liver loving hubby. We both agreed that instead of spring onions we would use a red or white onion. Our spring onions seemed to vanish unlike the photo above. Perhaps if we added the spring onion later it would be better. To sum it up, lovely supper.

jaguarx's picture
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When I picked up the liver in the supermarket my parter pulled a face and said ew I dont like liver.... I told him I knew a recipe I tried and tested before we met, he would find yummy and he agreed to give it a go (he loves my cooking anyway). I served this dish (without telling him what was in it) and he said it was really delicious and wanted more.... he was gobsmacked when I said it was the liver. He's so impressed he keeps inviting his friends round to dinner and asking me to cook it!! What a turnaround..... thanks Good Food :-)

icelesley's picture
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Very very very tasty. I did add mushrooms. The stock at the end didn't thicken, so I added a knob of butter to thicken and gloss. Also I put a couple of spoonfuls of double cream at the end instead os sour cream. All in all for someone who hates liver, I have to say it was very enjoyable and I will do it again.

730068's picture

If you do not like liver just substitute with Pork Fillet, delicious.

emmacook's picture
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i dont really like liver but i LOVED thus it woz great thanks for the recipe

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