Liver and Bacon with Onion Gravy and Mash
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Ingredients
- 500 g lamb's liver, sliced
- 8 smoked streaky bacon rashers
- 2 onions
- 300 ml beef stock
- 1 tbsp plain flour
- 600 g potatoes
- 30 g butter
- 50 ml whole milk
Nutrition (per serving)
- Calories
- 600 kcal
- Protein
- 38.7 g
- Carbohydrate
- 35.5 g
- of which sugars
- 6.5 g
- Fat
- 32.8 g
- of which saturates
- 14 g
- Fibre
- 4.5 g
- Salt
- 2.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and boil the potatoes for 15-18 minutes until tender, then drain and mash with the butter and whole milk.
- 2
Meanwhile, grill or fry the smoked streaky bacon rashers for 5-6 minutes until crisp, then set aside.
- 3
Fry the sliced onions in the same pan for 10 minutes until soft and golden, then stir in the plain flour.
- 4
Pour in the beef stock and simmer for 5 minutes to make a gravy.
- 5
Dust the sliced liver lightly with a little more flour and fry for 2-3 minutes on each side until just cooked through but still a little pink in the middle.
- 6
Return the bacon to the pan and warm through with the liver and gravy.
- 7
Serve the liver and bacon with the mashed potato and gravy.
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