Liver & bacon sauté with potatoes & parsley

Liver & bacon sauté with potatoes & parsley

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(41 ratings)

Ready in 45 mins

Easy

Serves 2
Give yourself a boost with this iron-rich hearty autumn supper

Nutrition and extra info

Nutrition:

  • kcal570
  • fat32g
  • saturates10g
  • carbs41g
  • sugars0g
  • fibre3g
  • protein32g
  • salt2.5g
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Ingredients

  • 400g new potato

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 spring onion, trimmed and each cut into 2-3 pieces on the diagonal

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 rashers of unsmoked bacon, snipped into pieces

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 1 tbsp plain flour
  • 1 tsp paprika, plus extra for sprinkling

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 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

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.

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Comments, questions and tips

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Comments (49)

jeanius's picture
5

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
5

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
5

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
5

i dont really like liver but i LOVED thus it woz great thanks for the recipe

annahorvath's picture
5

I did it for my husband who is great lover of liver. But I also enjoyed it. Preparing it, it's a bit complicated but it's very tasty!

kefalonia's picture
5

I don't like liver usually, but it tastes great in this recipe. We live in Greece & always have a large pot of Greek Yogurt in the fridge, so I substitute this for the soured cream & it works really well.

megandben's picture
5

Dont like liver done like this, but the rest was absolutely gorgeous, my family love liver and said it was wonderful. Added a few mushrooms and will definitely make it again

patto4795's picture
5

Very, very tasty indeed. This would be a perfect dish for people who are a little afraid of liver. All the ingredients come together beautifully.

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