Liver and Bacon with Onion Gravy

Serves: Serves 4

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

Ingredients

8 rashers (slices) - streaky bacon

4 tablespoons - plain flour

1 large pinch - dried sage

1½ lb - lamb's liver (or calve's liver)

2-3 tablespoons - olive oil

2 - onions

1¼ pints - beef stock

4 tablespoons - tomato ketchup

Directions

  1. Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, and use it to dust the liver. Remove the bacon from the pan and set aside on kitchen paper, to remove any excess fat. While the bacon is cooking, peel and thinly slice the onions.
  2. Add the olive oil to the pan and brown the liver for about 1 minute on each side at high heat. Remove from the pan, reduce the heat, then fry the onions gently until softened (about 5-8 minutes depending on the thickness of the onion slices). Stir in the stock and deglaze the pan. Then stir in the ketchup and allow to bubble for 5 minutes.
  3. Place the liver back in the pan and cook for a further 3 minutes until cooked through. Serve with the bacon broken over the top and a helping of mash, (preferably Horseradish Mash)