Liver & bacon sauté with potatoes & parsley

Liver & bacon sauté with potatoes & parsley

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(35 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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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

annahorvath's picture
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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
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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
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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
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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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