Liver & bacon with onion gravy

Liver & bacon with onion gravy

By Sara Buenfeld
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(33 ratings)
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Prep: 10 mins Cook: 20 mins

Easy

Serves 2
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato

Nutrition and extra info

Nutrition: per serving

  • kcal504
  • fat23g
  • saturates7g
  • carbs23g
  • sugars7g
  • fibre3g
  • protein53g
  • salt2.5g
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Ingredients

  • 4 rashers smoked streaky bacon
  • 2 tbsp plain flour, seasoned
  • pinch dried sage (optional)
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 6 slices lamb's livers (about 400g/14oz)
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300ml beef stock
  • 2 tbsp ketchup

Method

  1. Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.

  2. Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)

  • Recipe Tip

    Healthy benefits

    Liver & bacon is a really nutritious dish – one serving will provide your day’s iron, zinc, folate and vitamin C. As well as being rich in minerals, liver is a good source of B12, a vitamin which helps your body to use iron. It’s also high in vitamin A, important for healthy skin, hair and eyes. NOTE: If you’re pregnant, avoid eating liver.

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Comments, questions and tips

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Vfarq
24th May, 2020
4.05
Surprisingly easy and unexpectedly very much enjoyed by my family who I thought may not enjoy liver so much. I added some mushrooms and lazy garlic with the onion and served with cauliflower mashed with soft herb cheese. I also soaked the liver in milk for a little bit whilst I was preparing, just because I remember my grandma used to. Very pleasantly surprised, Thankyou
AuntieRiz
26th Mar, 2019
5.05
Easy and delicious. I was reluctant having never cooked liver before but this recipe makes it very simple and straightforward. Didn't really make any big changes but I did add some fresh thyme and a nob of butter with the onions and a splash of red wine with the stock.
bethanygrotto
16th Aug, 2018
5.05
I ADORE liver, if you cook it properly it tastes as good as steak. The only change I made to this is that I caramelised the onions properly, like you would for French Onion Soup (I am talking about 45 minutes here, so it does increase the cooking time some what) but it was so lush. I always have mine with buttery mashed swede as I can't stand mashed potatoes, and this was a delightful meal.
janiedelang
8th Sep, 2016
Does this recipe freeze please?
seano2201
4th Mar, 2015
5.05
Really nice recipe. Followed recipe exactly and thoroughly enjoyed it. Thank you!
ann.brandish@ic...
17th Oct, 2014
5.05
My husband will not eat liver and therefore I rarely have it. But today I decided to buy a packet and cook just for me to put in the freezer. Very yummy recipe, nice and rich beef gravy and all for me!!!!! Recommended.
pennyclark's picture
pennyclark
25th Aug, 2014
5.05
Really enjoyed this, will use this recipe from now on for liver and onions
africanqueen's picture
africanqueen
9th Aug, 2014
5.05
Easy, delicious, comforting and best of all this recipe converted my husband into loving liver - \0/ YAY!
lizleicester
7th Jun, 2014
5.05
Followed the ingredients exactly but then needed to do a slow cooker version so browned the onions and bacon together, added the liver and brought it to the boil with the stock, sage and tomato ketchup. Couldn't be simpler and is delicious.
coglann
1st May, 2014
5.05
I love this - and I don't even like liver (though I do make sure my husband gets the lion's share!) I make it about once a fortnight.

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