Liver and Bacon with Onion Gravy
Lamb's liver kept pink in the middle under a heap of onion gravy. Twenty minutes, and the reason to be careful is that the good version and the terrible one are ninety seconds apart.
Photograph credit: Liver and Bacon with onion gravy, mashed potato and baked beans (28250117630) by CharmaineZoe's Marvelous Melange from England · CC BY 2.0 · Wikimedia Commons
Photograph credit: Calf's liver, bacon and mash at Staplefield, West Sussex, England 1 by Acabashi · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
How to Make Liver and Bacon with Onion Gravy
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Soak the liver slices in the milk 30 minutes, then drain and pat them thoroughly dry.
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Fry the bacon in the oil until crisp, 8 minutes, then lift it out and keep it warm.
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Cook the onions in the same pan with the butter over medium-low heat 15 minutes, until soft and deeply golden.
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Stir in the tablespoon of flour and cook 1 minute, then add the stock, Worcestershire sauce, mustard and thyme.
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Simmer the gravy 8 minutes, until it coats a spoon. Pour it into a jug and wipe the pan.
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Season the 4 tbsp flour with the salt and pepper and dredge the dried liver, shaking off the excess.
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Get the pan properly hot with a little more oil and fry the liver 90 seconds a side, until browned outside and still pink within.
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Serve at once with the bacon and the onion gravy poured over.
Related guide: Prep, cook and total time.
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Tips for Making Liver and Bacon with Onion Gravy
- Ninety seconds a side. Past pink it is ruined.
- Soak in milk for the bitterness, then dry it properly.
- Give the onions the full fifteen minutes.
Serving Suggestions
- Mashed potato
- Buttered cabbage
- A pint of mild
Sides from the same cuisine on this site: Dairy-Free Scones, Duck Fat Roast Potatoes, Gluten-Free Bread.
Storing & Reheating Liver and Bacon with Onion Gravy
Best immediately. The gravy keeps refrigerated 3 days.
Questions About Liver and Bacon with Onion Gravy
How long does Liver and Bacon with Onion Gravy take to make?
15 minutes of preparation and 25 minutes of cooking, plus 30 minutes of soaking, so allow 1 hour 10 minutes from start to finish. The recipe serves 4.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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