What you'll need:
- 4 rashers of smoked, streaky bacon
- 2 tbsp seasoned flour
- A pinch of dried sage
- 400g lamb’s liver, sliced
- 1 onion, thinly sliced
- 1 tbsp olive oil
- 300ml beef stock
- 2 tbsp ketchup
Time: 20 minutes
Get your bacon sizzling away in a large, non-stick pan, until nice and crisp. While that’s cooking, mix together the seasoned flour and sage, and toss the lamb’s liver slices in it until covered.
Remove the bacon from the pan and set aside. Into the same pan, add a splash of olive oil, and fry the floured liver slices for just 1 minute on each side - they really don’t take long at all to cook. Remove from the pan and set aside with the bacon, then toss in the onions and soften for a few minutes. Stir the stock and ketchup over the onions, and simmer for 5 minutes.
Stir the liver back into the rich, thick onion gravy you’ve just created, and cook all together for 3 more minutes. Serve steaming hot on a plate, with the bacon broken up over the top, and a pile of mashed potato and your favourite green veg on the side. Trust us, you’ll fall in love with liver with this hearty, homely dish!
This recipe will go brilliantly with the rich, tannic, deeply flavoured and powerful, Redden Bridge Cabernet Sauvignon 2013. This pairing is going to work like a dream!
There you have it -- a rustic recipe for Liver, Bacon, and Onion One Pot!
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