Liver & Bacon with Onion Gravy

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 rashers smoked streaky bacon
• 2 tbsp plain flour, seasoned
• pinch dried sage (optional)
• 6 slices lamb's livers (about 400g/14oz)
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 300ml beef stock
• 2 tbsp ketchup

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Fry the bacon rashers in a large frying pan over medium heat for 4 to 5 minutes until crisp. Move the bacon to a plate and leave the fat in the pan.

2. Add the olive oil and sliced onion to the pan and cook gently over medium-low heat for about 8 minutes, stirring, until soft and golden.

3. Pour in the beef stock and ketchup, stir in the sage if using, and simmer for about 5 minutes until slightly thickened. Keep warm over low heat.

4. While the gravy simmers, pat the lamb's liver slices dry and toss them in the seasoned flour, shaking off the excess.

5. Heat a second frying pan over medium-high heat. Fry the liver for 1 to 2 minutes per side until browned and cooked through to 145°F (63°C) in the thickest part.

6. Rest the liver for 3 minutes, then serve with the bacon and spoon the onion gravy over the top.