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 :)
Calves' liver and bacon with onion gravyServes 4
One hour and ten minutes
- 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 calves’ or lambs’ 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
How to make calves' liver and bacon
TipOnce you've mastered this onion gravy recipe you can use it with lots of dishes.
3. 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.
4. 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.
6. serve the liver, bacon and gravy alongside some the potatoes and some seasonal veg. I opted for asparagus and carrots..