Liver and Bacon with Onion Gravy Recipe
Decided to be extra brave and fill up on the best source of Iron-Liver!
Now, I have never eaten or cooked liver before so this was a first and I have to admit against all my expectations, it tasted Gorgeous!
This is not my recipe but an old traditional one I decided to try.
I did, however, add a splash of cream to the gravy that made it even more delicious. Nothing was left on the plate and I feel better for it too :)
Ingredients
- 900g floury potatoes (Maris Pipers or King Edwards)
- 50g butter
- 3 tbsp chopped fresh parsley
- A little milk
- 8-12 rashers rindless, dry-cured streaky bacon
- 700g calvesâ or lambsâ liver, thinly sliced
- 25g plain flour, seasoned
- 2 tbsp sunflower oil
- For the onion gravy
- 25g unsalted butter
- 2 large onions, halved and thinly sliced
- ½ tsp sugar
- 1 tbsp plain flour
- 600ml home-made or fresh beef stock
- 1 tbsp Worcestershire sauce
- ½ tsp English mustard
- 1/2 tsp thyme leaves
- Seasonal Vegetables
Directions
- Make the gravy. Melt the butter in a large frying pan, add the onions and sugar and cook over a medium heat, stirring now and then, for 20-30 minutes until very soft and nicely browned
- Once you've mastered this onion gravy recipe you can use it with lots of dishes.
- Stir in the flour and cook for a few seconds, then slowly add the beef stock, Worcestershire sauce, mustard and thyme leaves. Season, then simmer for 20 minutes.
- Once the potatoes are on, preheat the grill to high.
- Grill the bacon until crisp and golden, then keep hot.
- Season the liver on both sides, then lightly coat in the seasoned flour, patting off the excess.
- Put half the oil in a frying pan over a high heat.
- Fry half the liver for 30 seconds each side, until browned but pink and juicy in the centre.
- Lift onto a plate and keep warm.
- Repeat with the rest of the oil and liver.
- serve the liver, bacon and gravy alongside some the potatoes and some seasonal veg.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 199 | 74% |
| Total Fat 22.55g | 28% |
| Saturated Fat 10.55g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 622mg | 26% |
| Potassium 245mg | 7% |
| Total Carbs 14.27g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.88g | 3% |
| Protein 3.6g | 6% |
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