Liver and bacon with onion gravy - Recipes - Hairy Bikers
A good plate of liver and bacon has always been one of our favourite meals so we're dead chuffed that we can still enjoy it. Serve with lots of greens and a smidgen of mash.
Ingredients
- 450g lambs’ or calves’ liver, sliced (thawed, if frozen)
- 4 tsp plain flour
- 20g butter
- 1 tsp sunflower oil
- 1 medium onion, fairly thinly sliced
- 2 rindless lean back bacon rashers (about 55g), each cut into 2cm wide strips
- 500ml beef stock, made with 1 stock cube
- 2 tsp tomato ketchup
- flaked sea salt
- freshly ground black pepper
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